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:
Antifungal Activity of Lactic Acid Bacteria Combinations in Dairy Mimicking Models and Their Potential as Bioprotective Cultures in Pilot Scale Applications
Marcia Leyva Salas, Anne Thierry, Mathilde Lemaître, et al.
Frontiers in Microbiology (2018) Vol. 9
Open Access | Times Cited: 73
Marcia Leyva Salas, Anne Thierry, Mathilde Lemaître, et al.
Frontiers in Microbiology (2018) Vol. 9
Open Access | Times Cited: 73
Showing 1-25 of 73 citing articles:
Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review
Faizan Ahmed Sadiq, Bowen Yan, Fengwei Tian, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 5, pp. 1403-1436
Closed Access | Times Cited: 258
Faizan Ahmed Sadiq, Bowen Yan, Fengwei Tian, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 5, pp. 1403-1436
Closed Access | Times Cited: 258
Role of Lactic Acid Bacteria in Food Preservation and Safety
Agnieszka Zapaśnik, Barbara Sokołowska, Marcin Bryła
Foods (2022) Vol. 11, Iss. 9, pp. 1283-1283
Open Access | Times Cited: 176
Agnieszka Zapaśnik, Barbara Sokołowska, Marcin Bryła
Foods (2022) Vol. 11, Iss. 9, pp. 1283-1283
Open Access | Times Cited: 176
Antifungal Preservation of Food by Lactic Acid Bacteria
Ahmad Nasrollahzadeh, Samira Mokhtari, Morteza Khomeiri, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 395-395
Open Access | Times Cited: 86
Ahmad Nasrollahzadeh, Samira Mokhtari, Morteza Khomeiri, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 395-395
Open Access | Times Cited: 86
Mechanistic Insights Into Probiotic Properties of Lactic Acid Bacteria Associated With Ethnic Fermented Dairy Products
Tamoghna Ghosh, Arun Beniwal, Anupama Semwal, et al.
Frontiers in Microbiology (2019) Vol. 10
Open Access | Times Cited: 112
Tamoghna Ghosh, Arun Beniwal, Anupama Semwal, et al.
Frontiers in Microbiology (2019) Vol. 10
Open Access | Times Cited: 112
Evolving challenges and strategies for fungal control in the food supply chain
Catheryn R. Davies, Franziska Wohlgemuth, Taran Young, et al.
Fungal Biology Reviews (2021) Vol. 36, pp. 15-26
Open Access | Times Cited: 103
Catheryn R. Davies, Franziska Wohlgemuth, Taran Young, et al.
Fungal Biology Reviews (2021) Vol. 36, pp. 15-26
Open Access | Times Cited: 103
Bioprotective Culture: A New Generation of Food Additives for the Preservation of Food Quality and Safety
Laila Ben Said, Hélène Gaudreau, Laurent Dallaire, et al.
Industrial Biotechnology (2019) Vol. 15, Iss. 3, pp. 138-147
Open Access | Times Cited: 82
Laila Ben Said, Hélène Gaudreau, Laurent Dallaire, et al.
Industrial Biotechnology (2019) Vol. 15, Iss. 3, pp. 138-147
Open Access | Times Cited: 82
Lactic acid bacteria
Sneh Punia Bangar, Nitya Sharma, Aastha Bhardwaj, et al.
Quality Assurance and Safety of Crops & Foods (2022) Vol. 14, Iss. 2, pp. 13-31
Open Access | Times Cited: 59
Sneh Punia Bangar, Nitya Sharma, Aastha Bhardwaj, et al.
Quality Assurance and Safety of Crops & Foods (2022) Vol. 14, Iss. 2, pp. 13-31
Open Access | Times Cited: 59
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps
Hafize Fidan, Tuba Esatbeyoglu, Vida Šimat, et al.
Food Bioscience (2022) Vol. 47, pp. 101741-101741
Open Access | Times Cited: 55
Hafize Fidan, Tuba Esatbeyoglu, Vida Šimat, et al.
Food Bioscience (2022) Vol. 47, pp. 101741-101741
Open Access | Times Cited: 55
Lactic Acid Bacteria as Biopreservation Against Spoilage Molds in Dairy Products – A Review
Ce Shi, Maryam Maktabdar
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 52
Ce Shi, Maryam Maktabdar
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 52
Probiotics and their postbiotics for the control of opportunistic fungal pathogens: A review
S. Divyashree, B. Shruthi, P.R. Vanitha, et al.
Biotechnology Reports (2023) Vol. 38, pp. e00800-e00800
Open Access | Times Cited: 26
S. Divyashree, B. Shruthi, P.R. Vanitha, et al.
Biotechnology Reports (2023) Vol. 38, pp. e00800-e00800
Open Access | Times Cited: 26
Clean-label alternatives for food preservation: An emerging trend
Kanika Chauhan, Alka Rao
Heliyon (2024) Vol. 10, Iss. 16, pp. e35815-e35815
Open Access | Times Cited: 11
Kanika Chauhan, Alka Rao
Heliyon (2024) Vol. 10, Iss. 16, pp. e35815-e35815
Open Access | Times Cited: 11
Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products
Massinissa Ouiddir, Bettache Guessas, Marcia Leyva Salas, et al.
Food Microbiology (2019) Vol. 82, pp. 160-170
Open Access | Times Cited: 58
Massinissa Ouiddir, Bettache Guessas, Marcia Leyva Salas, et al.
Food Microbiology (2019) Vol. 82, pp. 160-170
Open Access | Times Cited: 58
Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds
Lucille Garnier, Marine Penland, Anne Thierry, et al.
International Journal of Food Microbiology (2020) Vol. 322, pp. 108574-108574
Open Access | Times Cited: 53
Lucille Garnier, Marine Penland, Anne Thierry, et al.
International Journal of Food Microbiology (2020) Vol. 322, pp. 108574-108574
Open Access | Times Cited: 53
Recent developments in applications of lactic acid bacteria against mycotoxin production and fungal contamination
Sneh Punia Bangar, Nitya Sharma, Manoj Kumar, et al.
Food Bioscience (2021) Vol. 44, pp. 101444-101444
Closed Access | Times Cited: 49
Sneh Punia Bangar, Nitya Sharma, Manoj Kumar, et al.
Food Bioscience (2021) Vol. 44, pp. 101444-101444
Closed Access | Times Cited: 49
Antimicrobial properties of Pediococcus acidilactici and Pediococcus pentosaceus isolated from silage
Joanna Ivy Irorita Fugaban, Jorge Enrique Vazquez Bucheli, Yu Jin Park, et al.
Journal of Applied Microbiology (2021) Vol. 132, Iss. 1, pp. 311-330
Closed Access | Times Cited: 45
Joanna Ivy Irorita Fugaban, Jorge Enrique Vazquez Bucheli, Yu Jin Park, et al.
Journal of Applied Microbiology (2021) Vol. 132, Iss. 1, pp. 311-330
Closed Access | Times Cited: 45
Antifungal Activity of Lactobacillus plantarum ZZUA493 and Its Application to Extend the Shelf Life of Chinese Steamed Buns
Shanshan Zhao, Xiangmei Hao, Fengyuan Yang, et al.
Foods (2022) Vol. 11, Iss. 2, pp. 195-195
Open Access | Times Cited: 33
Shanshan Zhao, Xiangmei Hao, Fengyuan Yang, et al.
Foods (2022) Vol. 11, Iss. 2, pp. 195-195
Open Access | Times Cited: 33
Microbial Preservation and Contamination Control in the Baking Industry
Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves, et al.
Fermentation (2024) Vol. 10, Iss. 5, pp. 231-231
Open Access | Times Cited: 7
Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves, et al.
Fermentation (2024) Vol. 10, Iss. 5, pp. 231-231
Open Access | Times Cited: 7
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
Τhomas Bintsis, Photis Papademas
Fermentation (2024) Vol. 10, Iss. 3, pp. 117-117
Open Access | Times Cited: 6
Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products
Marcia Leyva Salas, Jérôme Mounier, Marie-Bernadette Maillard, et al.
Food Chemistry (2019) Vol. 301, pp. 125260-125260
Open Access | Times Cited: 44
Marcia Leyva Salas, Jérôme Mounier, Marie-Bernadette Maillard, et al.
Food Chemistry (2019) Vol. 301, pp. 125260-125260
Open Access | Times Cited: 44
The forgotten role of food cultures
François Bourdichon, Emmanuelle Arias, A. Babuchowski, et al.
FEMS Microbiology Letters (2021) Vol. 368, Iss. 14
Open Access | Times Cited: 34
François Bourdichon, Emmanuelle Arias, A. Babuchowski, et al.
FEMS Microbiology Letters (2021) Vol. 368, Iss. 14
Open Access | Times Cited: 34
Contribution of omics to biopreservation: Toward food microbiome engineering
Frédéric Borges, Romain Briandet, Cécile Callon, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 25
Frédéric Borges, Romain Briandet, Cécile Callon, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 25
Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes
Ali Muhammed Moula Ali, Anderson S. Sant’Ana, Sri Charan Bindu Bavisetty
Trends in Food Science & Technology (2022) Vol. 129, pp. 306-326
Closed Access | Times Cited: 23
Ali Muhammed Moula Ali, Anderson S. Sant’Ana, Sri Charan Bindu Bavisetty
Trends in Food Science & Technology (2022) Vol. 129, pp. 306-326
Closed Access | Times Cited: 23
Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining
Chhaya Goyal, Priya Dhyani, Dinesh Chandra, et al.
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-24
Open Access | Times Cited: 13
Chhaya Goyal, Priya Dhyani, Dinesh Chandra, et al.
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-24
Open Access | Times Cited: 13
Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices
Athina Geronikou, Thanyaporn Srimahaeak, Kalliopi Rantsiou, et al.
Frontiers in Microbiology (2020) Vol. 11
Open Access | Times Cited: 37
Athina Geronikou, Thanyaporn Srimahaeak, Kalliopi Rantsiou, et al.
Frontiers in Microbiology (2020) Vol. 11
Open Access | Times Cited: 37
Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures
Fanny Canon, Marie-Bernadette Maillard, Marie‐Hélène Famelart, et al.
Current Research in Food Science (2022) Vol. 5, pp. 665-676
Open Access | Times Cited: 20
Fanny Canon, Marie-Bernadette Maillard, Marie‐Hélène Famelart, et al.
Current Research in Food Science (2022) Vol. 5, pp. 665-676
Open Access | Times Cited: 20
