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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Strategies for the Development of Bioprotective Cultures in Food Preservation
Luana Virgínia Souza, Evandro Martins, Isabella Maria Fernandes Botelho Moreira, et al.
International Journal of Microbiology (2022) Vol. 2022, pp. 1-16
Open Access | Times Cited: 16

Showing 16 citing articles:

The Application of Protective Cultures in Cheese: A Review
Τhomas Bintsis, Photis Papademas
Fermentation (2024) Vol. 10, Iss. 3, pp. 117-117
Open Access | Times Cited: 6
Development and Characterization of Hybrid Burgers Made from Pork and Multi-Ingredient Plant Mixtures and Protected with Lactic Acid Bacteria
K. Dasiewicz, Iwona Szymańska, Dominika Opat, et al.
Applied Sciences (2024) Vol. 14, Iss. 14, pp. 6272-6272
Open Access | Times Cited: 5
Evaluation of antifungal activity of lactic acid bacteria against fungi in simulated cheese matrix
Luana Virgínia Souza, Raiane Rodrigues da Silva, Andressa Falqueto, et al.
LWT (2023) Vol. 182, pp. 114773-114773
Open Access | Times Cited: 11
Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice
Virginia Prieto-Santiago, Ingrid Aguiló‐Aguayo, J. Ortiz‐Solà, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 350-350
Open Access | Times Cited: 4
Sucuk, Turkish-Style Fermented Sausage: Evaluation of the Effect of Bioprotective Starter Cultures on Its Microbiological, Physicochemical, and Chemical Properties
Mahide Muge Yilmaz Topcam, Betül Arslan, Ayla Soyer
Applied Microbiology (2024) Vol. 4, Iss. 3, pp. 1215-1231
Open Access | Times Cited: 4
Clean Label Approaches in Cheese Production: Where Are We?
Jaime Fernandes, Sandra Gomes, Fernando H. Reboredo, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 805-805
Open Access
Searching for antibiotic-susceptible bioprotective lactic acid bacteria to control dangerous biological agents in Artisanal Cheese
Joice Fátima Moreira Silva, B. V. ALONSO, Paula Aparecida Azevedo Almeida, et al.
Food Microbiology (2025) Vol. 130, pp. 104762-104762
Closed Access
Natural Antimicrobial Compounds in Food Safety
Slavica Vesković-Moračanin
(2025), pp. 133-192
Closed Access
Effect of marination with bioprotective culture‐containing marinade on Salmonella spp. and Listeria monocytogenes in chicken breast meat
Enise Begüm Göçmez, Osman İrfan İlhak
Journal of Food Science (2025) Vol. 90, Iss. 4
Open Access
Lactic Acid Bacteria and Bacillus subtilis as Potential Protective Cultures for Biopreservation in the Food Industry
Nerea Garin-Murguialday, Laura Espina, Raquel Virto, et al.
Applied Sciences (2024) Vol. 14, Iss. 10, pp. 4016-4016
Open Access | Times Cited: 3
Antimicrobial Peptides from Lactic Acid Bacteria as a Hurdle Technology Component for Food Preservation: Applications and Safety Considerations
Yesica Ruiz-Ramírez, Paula Cecilia Guadarrama-Mendoza, Rogelio Valadez-Blanco, et al.
(2024), pp. 339-368
Closed Access | Times Cited: 2
Evaluation of Probiotic Potential and Functional Properties of Lactobacillus Strains Isolated from Dhan, Traditional Algerian Goat Milk Butter
Mohamed Cherif Bentahar, Djilali Benabdelmoumene, Véronique Robert, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3781-3781
Open Access | Times Cited: 1
Lactic Acid Bacteria As Biological Control Agent For Controlling Aspergillus Growth and Aflatoxin Production: A Review
Rubi Ahuja, Minhaj Ahmad Khan
Current Green Chemistry (2024) Vol. 11, Iss. 4, pp. 351-368
Closed Access
High-throughput ecological interaction mapping of dairy microorganisms
Amadou Ndiaye, Karl Coulombe, Ismaı̈l Fliss, et al.
International Journal of Food Microbiology (2024) Vol. 427, pp. 110965-110965
Closed Access
Bioactive peptides as food preservatives: sources, extraction, and applications
Ana Elena Cedillo-Olivos, Reyna Bibiana Colorado-Terrazas, Selene Astrid González-Ussery, et al.
Elsevier eBooks (2024), pp. 101-111
Closed Access
Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)
Damla BİLECEN ŞEN, Pelin Ertürkmen
Meat Science (2024) Vol. 221, pp. 109720-109720
Closed Access
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