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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:

Bacteriocins as promising antimicrobial peptides, definition, classification, and their potential applications in cheeses
Aeshah Basheer ALJOHANI, Ahmed M. Al-Hejin, Amal Bakr Shori
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 25

Showing 25 citing articles:

Listeria monocytogenes: An Inconvenient Hurdle for the Dairy Industry
Alessandra Casagrande Ribeiro, Felipe Alves de Almeida, Mariana Medina Medeiros, et al.
Dairy (2023) Vol. 4, Iss. 2, pp. 316-344
Open Access | Times Cited: 29
Antimicrobial activity and applications of fermentates from lactic acid bacteria – a review
Ricardo H. Hernández‐Figueroa, Aurelio López‐Malo, Emma Mani‐López
Sustainable Food Technology (2024) Vol. 2, Iss. 2, pp. 292-306
Open Access | Times Cited: 13
The potential of Streptococcus pyogenes and Escherichia coli bacteriocins in synergistic control of Staphylococcus aureus
Gideon Sadikiel Mmbando, Musa Wilson Salaja
Preparative Biochemistry & Biotechnology (2025), pp. 1-9
Closed Access
Expanding Layers of Bacteriocin Applications: From Food Preservation to Human Health Interventions
Furkan Demirgül, Halil İbrahim Kaya, Redife Aslıhan Uçar, et al.
Fermentation (2025) Vol. 11, Iss. 3, pp. 142-142
Open Access
Isolation and characterization of lactic acid bacteria producing a potent anti-listerial bacteriocin-like inhibitory substance (BLIS) from chhurpi, a fermented milk product
Atanu Manna, Subhas Chandra Jana
Archives of Microbiology (2024) Vol. 206, Iss. 2
Closed Access | Times Cited: 3
Bacteriocins: Properties and Potential Applications in Food and Pharmaceutical Industry
Rakshitha G. Kulkarni, M Keshavamurthy, H P Shilpashree, et al.
ACTA SCIENTIFIC MICROBIOLOGY (2024), pp. 66-76
Open Access | Times Cited: 2
Genome-Based Identification and Characterization of Bacteriocins Selectively Inhibiting Staphylococcus aureus in Fermented Sausages
Hongbiao Li, Yongqi Yang, Lanxin Li, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 2
The potential of bacteriocins and bacteriophages to control bacterial disease of crops with a focus on Xanthomonas spp.*
Shannon F. Greer, Mojgan Rabiey, David J. Studholme, et al.
Journal of the Royal Society of New Zealand (2024) Vol. 55, Iss. 2, pp. 302-326
Open Access | Times Cited: 2
Assessment of bacteriocin production by clinical Pseudomonas aeruginosa isolates and their potential as therapeutic agents
Hamed Charkhian, Ehsan Soleimannezhadbari, Amin Bodaqlouei, et al.
Microbial Cell Factories (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 2
Bacteriocin CM175, a new high molecular weight and phage associated protein produced by Pediococcus pentosaceus CM175
Cristóbal Joel González-Pérez, Emmanuel Aispuro‐Hernández, Mario Sánchez-Sánchez, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137584-137584
Closed Access | Times Cited: 2
Biopreservation of Food Using Bacteriocins From Lactic Acid Bacteria: Classification, Mechanisms, and Commercial Applications
Dhea Alya Putri, Lei Jiang, Nia Rossiana, et al.
International Journal of Microbiology (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 2
Nanotechnological interventions in bacteriocin formulations – advances, and scope for challenging food spoilage bacteria and drug-resistant foodborne pathogens
Debapriya Mohanty, Mrutyunjay Suar, Sandeep K. Panda
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 6, pp. 1126-1143
Closed Access | Times Cited: 5
A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods
Zhi Yin Ter, Lee Sin Chang, Abdul Salam Babji, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1213-1236
Closed Access | Times Cited: 5
EFFECTS OF FEEDING VARIOUS LEVELS OF POSTBIOTICS PRODUCED BY LACTIC ACID BACTERIA ON GROWTH PERFORMANCE, GASTROINTESTINAL MICROBIOTA COUNT, AND DIGESTIBILITY OF SOME NUTRIENTS IN BROILER CHICKENS
Taha Khayoon, Rabia J. Abbas, Fawziah A. Abdullah
Mağallaẗ zirāʿaẗ al-rāfidayn (2024) Vol. 52, Iss. 2, pp. 68-81
Open Access | Times Cited: 1
Application of AMPs in the Food and Beverage Industry
Sahdev Choudhary, Kumari Shanu, Sarita Devi
(2024), pp. 247-281
Closed Access | Times Cited: 1
Bacteriocins and Bacteriocin-Like Compounds Synthesized by Lactic Acid Bacteria
Farnaz Nabizadeh, Saber Amiri, Ayla Elmi Kashtiban, et al.
(2024), pp. 115-142
Closed Access | Times Cited: 1
Process Standardization and Characterization of Mies: Ethiopian Honey Wine
Weleba Muesho Gebremichael, Kiros Hagos, Desta Berhe Sbhatu, et al.
Heliyon (2024) Vol. 10, Iss. 20, pp. e39272-e39272
Open Access | Times Cited: 1
Recent Progress in Terrestrial Biota Derived Antibacterial Agents for Medical Applications
T. Vladkova, Younes Smani, Boris L. Martinov, et al.
Molecules (2024) Vol. 29, Iss. 20, pp. 4889-4889
Open Access | Times Cited: 1
The effect of temperature and incubation time of bacteriocins produced by lactobacillus isolates growol against Salmonella typhi in vitro
Lilis Suryani, Muhammad Ridho Hafid Kurniawan
AIP conference proceedings (2024) Vol. 3165, pp. 060003-060003
Closed Access
Pengenalan Produk Bioteknologi Yoghurt sebagai Minuman Probiotik Bagi Siswa Sekolah Menengah Atas di Sidoarjo
Esti Rizkiana Pratiwi, Elsa Mega Suryani, Nadiah Al Batati, et al.
Jurnal Penelitian dan Pengabdian kepada Masyarakat Unsiq/Jurnal Penelitian dan Pengabdian kepada Masyarakat UNSIQ (2024) Vol. 11, Iss. 01, pp. 58-64
Open Access
Biopreservation strategies using bacteriocins to control meat spoilage and foodborne outbreaks
Nathália Fernandes, Fouad Achemchem, Úrsula Gonzales-Barrón, et al.
Italian Journal of Food Safety (2024)
Open Access
A Comprehensive Review on Preparation of Silver Nanoparticles from a Bacteriocin for the Natural Preservation of Food Products
Ashmitha Kalairaj, Swethashree Rajendran, R. Karthikeyan, et al.
Applied Biochemistry and Biotechnology (2024)
Closed Access
Exploring the Fermentation-Driven Functionalities of Lactobacillaceae-Originated Probiotics in Preventive Measures of Alzheimer’s Disease: A Review
Anjali Tripathi, Vinay Kumar Pandey, V. Tiwari, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 762-762
Open Access | Times Cited: 1
Antimicrobial potential of lactic acid bacteria against food spoilage and foodborne pathogenic bacteria
Anupam Sharma, Vikrant Vikrant, Priyanka Priyanka, et al.
Annals of Phytomedicine An International Journal (2023) Vol. 12, Iss. 2
Open Access | Times Cited: 1
EFFECTS OF FEEDING VARIOUS LEVELS OF POSTBIOTICS PRODUCED BY LACTIC ACID BACTERIA ON GROWTH PERFORMANCE, GASTROINTESTINAL MICROBIOTA COUNT, AND DIGESTIBILITY OF SOME NUTRIENTS IN BROILER CHICKENS
Taha Khayoon, Rabia J. Abbas, Fawziah A. Abdullah
Mağallaẗ zirāʿaẗ al-rāfidayn (2023) Vol. 51, Iss. 4, pp. 81-68
Open Access
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