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:
Traditional and New Microorganisms in Lactic Acid Fermentation of Food
Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz, et al.
Fermentation (2023) Vol. 9, Iss. 12, pp. 1019-1019
Open Access | Times Cited: 41
Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz, et al.
Fermentation (2023) Vol. 9, Iss. 12, pp. 1019-1019
Open Access | Times Cited: 41
Showing 1-25 of 41 citing articles:
Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food
Yulma Lizbeth Aguirre-García, Sendar Daniel Nery‐Flores, Lizeth Guadalupe Campos‐Múzquiz, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 168-168
Open Access | Times Cited: 26
Yulma Lizbeth Aguirre-García, Sendar Daniel Nery‐Flores, Lizeth Guadalupe Campos‐Múzquiz, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 168-168
Open Access | Times Cited: 26
The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products
Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 298-298
Open Access | Times Cited: 20
Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 298-298
Open Access | Times Cited: 20
Application of fermented Chinese herbal medicines in food and medicine field: From an antioxidant perspective
Yuzhu Zhang, Jing Zhang, Jingwen Yan, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104410-104410
Closed Access | Times Cited: 18
Yuzhu Zhang, Jing Zhang, Jingwen Yan, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104410-104410
Closed Access | Times Cited: 18
Probiotics and Food Bioactives: Unraveling Their Impact on Gut Microbiome, Inflammation, and Metabolic Health
Alice Njolke Mafe, Great Iruoghene Edo, Patrick Othuke Akpoghelie, et al.
Probiotics and Antimicrobial Proteins (2025)
Closed Access | Times Cited: 8
Alice Njolke Mafe, Great Iruoghene Edo, Patrick Othuke Akpoghelie, et al.
Probiotics and Antimicrobial Proteins (2025)
Closed Access | Times Cited: 8
Lactic acid bacteria: Nature, Characterization, Mode of action, Products and Applications
Patrick Othuke Akpoghelie, Great Iruoghene Edo, Ali B.M. Ali, et al.
Process Biochemistry (2025)
Closed Access | Times Cited: 3
Patrick Othuke Akpoghelie, Great Iruoghene Edo, Ali B.M. Ali, et al.
Process Biochemistry (2025)
Closed Access | Times Cited: 3
A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing
Alice Njolke Mafe, Great Iruoghene Edo, Raghda Makia, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100852-100852
Open Access | Times Cited: 15
Alice Njolke Mafe, Great Iruoghene Edo, Raghda Makia, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100852-100852
Open Access | Times Cited: 15
Lactic Acid Bacteria in Sustainable Food Production
Kamila Rachwał, Klaudia Gustaw
Sustainability (2024) Vol. 16, Iss. 8, pp. 3362-3362
Open Access | Times Cited: 13
Kamila Rachwał, Klaudia Gustaw
Sustainability (2024) Vol. 16, Iss. 8, pp. 3362-3362
Open Access | Times Cited: 13
Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages
Christian Anumudu, Taghi Miri, Helen Onyeaka
Foods (2024) Vol. 13, Iss. 23, pp. 3714-3714
Open Access | Times Cited: 13
Christian Anumudu, Taghi Miri, Helen Onyeaka
Foods (2024) Vol. 13, Iss. 23, pp. 3714-3714
Open Access | Times Cited: 13
Traditional fermented foods of Nigeria: microbiological safety and health benefits
Winifred Ndudi, Great Iruoghene Edo, Princess Oghenekeno Samuel, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4246-4271
Closed Access | Times Cited: 12
Winifred Ndudi, Great Iruoghene Edo, Princess Oghenekeno Samuel, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4246-4271
Closed Access | Times Cited: 12
Impact of Metabolites from Foodborne Pathogens on Cancer
Alice Njolke Mafe, Dietrich Büsselberg
Foods (2024) Vol. 13, Iss. 23, pp. 3886-3886
Open Access | Times Cited: 11
Alice Njolke Mafe, Dietrich Büsselberg
Foods (2024) Vol. 13, Iss. 23, pp. 3886-3886
Open Access | Times Cited: 11
Probiotic Functions in Fermented Foods: Anti-Viral, Immunomodulatory, and Anti-Cancer Benefits
Yeonhee Pyo, Ki Han Kwon, Yeon Ja Jung
Foods (2024) Vol. 13, Iss. 15, pp. 2386-2386
Open Access | Times Cited: 10
Yeonhee Pyo, Ki Han Kwon, Yeon Ja Jung
Foods (2024) Vol. 13, Iss. 15, pp. 2386-2386
Open Access | Times Cited: 10
Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages
Maite Sánchez-Giraldo, Montserrat Vioque Amor, Rafael Gómez, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 248-248
Open Access | Times Cited: 1
Maite Sánchez-Giraldo, Montserrat Vioque Amor, Rafael Gómez, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 248-248
Open Access | Times Cited: 1
Comprehensive review for aflatoxin detoxification with special attention to cold plasma treatment
Yehia A.‐G. Mahmoud, Nehal E. Elkaliny, Omar A. Darwish, et al.
Mycotoxin Research (2025)
Open Access | Times Cited: 1
Yehia A.‐G. Mahmoud, Nehal E. Elkaliny, Omar A. Darwish, et al.
Mycotoxin Research (2025)
Open Access | Times Cited: 1
Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese
Mirjana Grujović, Katarina Marković, Susana Morais, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2065-2065
Open Access | Times Cited: 4
Mirjana Grujović, Katarina Marković, Susana Morais, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2065-2065
Open Access | Times Cited: 4
Effect of Natural Marination Based on Apple Vinegar and Acid Whey on Volatile and Sensory Profile, Safety, and Physicochemical Properties of Raw Fermented Beef Hams
Barbara Sionek, Anna Okoń, Anna Łepecka, et al.
Agriculture (2025) Vol. 15, Iss. 1, pp. 107-107
Open Access
Barbara Sionek, Anna Okoń, Anna Łepecka, et al.
Agriculture (2025) Vol. 15, Iss. 1, pp. 107-107
Open Access
Advances in L-Lactic Acid Production from Lignocellulose Using Genetically Modified Microbial Systems
Lucila Díaz-Orozco, Mario Moscosa-Santillán, Rosa Elena Delgado Portales, et al.
Polymers (2025) Vol. 17, Iss. 3, pp. 322-322
Open Access
Lucila Díaz-Orozco, Mario Moscosa-Santillán, Rosa Elena Delgado Portales, et al.
Polymers (2025) Vol. 17, Iss. 3, pp. 322-322
Open Access
Fermentation characteristics of lactofermented cucumbers using an isolated Lactiplantibacillus plantarum NCHU–FC1 strain
Hsuan‐Min Wang, Shwu‐Jene Tsai, Jin‐Yuarn Lin
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100742-100742
Open Access
Hsuan‐Min Wang, Shwu‐Jene Tsai, Jin‐Yuarn Lin
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100742-100742
Open Access
Processing Techniques for Bio-based Products in the Global South
C. A. Ogunlade, A. R. Olaniyan, R. T. Babalola, et al.
(2025), pp. 39-65
Closed Access
C. A. Ogunlade, A. R. Olaniyan, R. T. Babalola, et al.
(2025), pp. 39-65
Closed Access
From probiotic fermentation to functional drinks: a review on fruit juices with lactic acid bacteria and prebiotics
Nurhazwani Sa’aid, Joo Shun Tan
Preparative Biochemistry & Biotechnology (2025), pp. 1-20
Closed Access
Nurhazwani Sa’aid, Joo Shun Tan
Preparative Biochemistry & Biotechnology (2025), pp. 1-20
Closed Access
Sustainable Antimicrobial and Antioxidant Packaging: Environmental Implications and Solutions
Sandip Mondal, Manish Kumar Gautam, Rakesh Das, et al.
Food Bioscience (2025), pp. 106347-106347
Closed Access
Sandip Mondal, Manish Kumar Gautam, Rakesh Das, et al.
Food Bioscience (2025), pp. 106347-106347
Closed Access
Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food
Barbara Sionek, Aleksandra Szydłowska
Applied Sciences (2025) Vol. 15, Iss. 6, pp. 3137-3137
Open Access
Barbara Sionek, Aleksandra Szydłowska
Applied Sciences (2025) Vol. 15, Iss. 6, pp. 3137-3137
Open Access
Identifying microbial proteins and changes in proteome in spontaneously fermented pulse protein isolates
Prem Prakash Das, Caishuang Xu, Yuping Lu, et al.
Food Chemistry Molecular Sciences (2025), pp. 100254-100254
Open Access
Prem Prakash Das, Caishuang Xu, Yuping Lu, et al.
Food Chemistry Molecular Sciences (2025), pp. 100254-100254
Open Access
Nutritional and functional aspects of European cereal-based fermented foods and beverages
Tolulope Joshua Ashaolu, László Varga, Babett Greff
Food Research International (2025) Vol. 209, pp. 116221-116221
Open Access
Tolulope Joshua Ashaolu, László Varga, Babett Greff
Food Research International (2025) Vol. 209, pp. 116221-116221
Open Access
Fermentation of Sapodilla juice with Lactobacillus acidophilus: Fermentation kinetics and evaluation of functional properties
Animesh Sarkar, S. Snigdha, Razia Sultana Chowdhury, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Animesh Sarkar, S. Snigdha, Razia Sultana Chowdhury, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Microbiological characteristics of traditionally-produced salted eggs in Indonesia
Reggie Surya, David Nugroho
BIO Web of Conferences (2025) Vol. 169, pp. 02006-02006
Open Access
Reggie Surya, David Nugroho
BIO Web of Conferences (2025) Vol. 169, pp. 02006-02006
Open Access
