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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:

Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health
Carla Miranda, Diogo Contente, Gilberto Igrejas, et al.
Foods (2021) Vol. 10, Iss. 9, pp. 2092-2092
Open Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

The Gut Microbiota Influenced by the Intake of Probiotics and Functional Foods with Prebiotics Can Sustain Wellness and Alleviate Certain Ailments like Gut-Inflammation and Colon-Cancer
Divakar Dahiya, Poonam Singh Nee Nigam
Microorganisms (2022) Vol. 10, Iss. 3, pp. 665-665
Open Access | Times Cited: 86
Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption
Krzysztof Skowron, Anna Budzyńska, Katarzyna Grudlewska‐Buda, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 71
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
Clinical Potential of Microbial Strains, Used in Fermentation for Probiotic Food, Beverages and in Synbiotic Supplements, as Psychobiotics for Cognitive Treatment through Gut–Brain Signaling
Divakar Dahiya, Poonam Singh Nee Nigam
Microorganisms (2022) Vol. 10, Iss. 9, pp. 1687-1687
Open Access | Times Cited: 28
Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota
Divakar Dahiya, Poonam Singh Nee Nigam
Foods (2022) Vol. 11, Iss. 18, pp. 2760-2760
Open Access | Times Cited: 24
In vitro evaluation of probiotic and antioxidant potential of Lacticaseibacillus paracasei ED25
Elanur Dasdemir, Nazli Pinar Arslan, Serkan Örtücü, et al.
Biologia (2024) Vol. 79, Iss. 7, pp. 2311-2325
Closed Access | Times Cited: 5
Biopreservation of Food Using Probiotics: Approaches and Challenges
K. V. Muhammed Rameez, P. Santhoshkumar, K.S. Yoha, et al.
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 2, pp. 539-560
Open Access | Times Cited: 5
Renoprotective Effect of Pediococcus acidilactici GKA4 on Cisplatin-Induced Acute Kidney Injury by Mitigating Inflammation and Oxidative Stress and Regulating the MAPK, AMPK/SIRT1/NF-κB, and PI3K/AKT Pathways
Wen‐Hsin Lin, Wen‐Ping Jiang, Chin‐Chu Chen, et al.
Nutrients (2022) Vol. 14, Iss. 14, pp. 2877-2877
Open Access | Times Cited: 21
Recombinant Bifidobacterium longum Carrying Endostatin Protein Alleviates Dextran Sodium Sulfate-Induced Colitis and Colon Cancer in Rats
Zhiqian Bi, Enqing Cui, Yingying Yao, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 19
Applications and efficacy of traditional to emerging trends in lacto-fermentation and submerged cultivation of edible mushrooms
Ishrat Perveen, Bakhtawar Bukhari, Abid Sarwar, et al.
Biomass Conversion and Biorefinery (2023)
Closed Access | Times Cited: 11
Assessment of the probiotic properties of Pediococcus acidilactici, Pediococcus pentosaceus, and Lactiplantibacillus plantarum strains isolated from fermented maize grains
Amidou S. Ouili, Iliassou Mogmenga, Assiètta Ouattara, et al.
Journal of Food Protection (2025), pp. 100514-100514
Open Access
Use of Characterized Microorganisms in Fermentation of Non-Dairy-Based Substrates to Produce Probiotic Food for Gut-Health and Nutrition
Divakar Dahiya, Poonam Singh Nee Nigam
Fermentation (2022) Vol. 9, Iss. 1, pp. 1-1
Open Access | Times Cited: 18
Assessment of Antimicrobial Potential of Lactiplantibacillus plantarum and Their Derived Extracellular Vesicles
Pooja Yadav, Nabendu Debnath, Praveen Kumar Mehta, et al.
Molecular Nutrition & Food Research (2025)
Closed Access
Lacticaseibacillus paracasei subsp. paracasei Q- 1 Exhibits Good Safety and Effectively Prevents Escherichia coli K99-Induced Diarrhea in Mice
Fengjie Wang, Li Chen, Yang Li, et al.
Probiotics and Antimicrobial Proteins (2025)
Closed Access
Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products
Christina S. Kamarinou, Olga S. Papadopoulou, Agapi I. Doulgeraki, et al.
Microorganisms (2022) Vol. 10, Iss. 2, pp. 246-246
Open Access | Times Cited: 14
A newly developed strain of Enterococcus faecium isolated from fresh dairy products to be used as a probiotic in lactating Holstein cows
H.H. Azzaz, Ahmed E. Kholif, H.A. Murad, et al.
Frontiers in Veterinary Science (2022) Vol. 9
Open Access | Times Cited: 14
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
Lactobacillus paragasseri BBM171 Ameliorates Allergic Airway Inflammation Induced by Ovalbumin in Mice via Modulating the Th1/Th2 Balance
Shih-Hsuan Cheng, Tzu-Ying Yang, Chih-Chieh Hsu, et al.
Microorganisms (2022) Vol. 10, Iss. 10, pp. 2041-2041
Open Access | Times Cited: 11
Selection and Characterization of Bacteriocinogenic Lactic Acid Bacteria from the Intestine of Gilthead Seabream (Sparus aurata) and Whiting Fish (Merlangius merlangus): Promising Strains for Aquaculture Probiotic and Food Bio-Preservation
Sarah Cheriet, Sana Lengliz, Amel Romdhani, et al.
Life (2023) Vol. 13, Iss. 9, pp. 1833-1833
Open Access | Times Cited: 6
Isolation and Identification of Bacteria from Hawked Suya Meat Sold within Katsina Metropolis
Innocent John Wata, Hassan Ismail Musa, Kabir Abdullahi, et al.
Sahel Journal of Life Sciences FUDMA (2024) Vol. 2, Iss. 1, pp. 179-184
Open Access | Times Cited: 1
Administration of Antimicrobials and Resistance in Food-Producing Rabbits: Dietary Supplements as Potential Alternatives
Carla Miranda, Gilberto Igrejas, Patrícia Poeta
Springer eBooks (2024), pp. 409-430
Closed Access | Times Cited: 1
Exploring the Bioactive Potential of Enterococcus mundtii TW278: Synthesis and Utilization of Biomolecules in Yogurt Production
Johana S. Gomez, Marisol Vallejo, Romina B. Parada, et al.
Food Bioscience (2024) Vol. 61, pp. 104760-104760
Closed Access | Times Cited: 1
Postbiotics in the Bakery Products: Applications and Nutritional Values
Abolfazl Asqardokht-Aliabadi, Vahideh Sarabi‐Aghdam, Aziz Homayouni Rad, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 1
Biofilms in dairy industry
Krzysztof Skowron, Justyna Bauza-Kaszewska, Katarzyna Grudlewska‐Buda, et al.
Elsevier eBooks (2023), pp. 125-146
Closed Access | Times Cited: 3
Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food
Jaime Valdiviezo-Marcelo, Nancy Maribel Arana-Torres, Edwin Jorge Vega Portalatino, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 3
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