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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:

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

Showing 1-25 of 33 citing articles:

The Complex Role of Lactic Acid Bacteria in Food Detoxification
Penka Petrova, Alexander Arsov, Flora Tsvetanova, et al.
Nutrients (2022) Vol. 14, Iss. 10, pp. 2038-2038
Open Access | Times Cited: 62
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects
Qianqian Li, Xiangquan Zeng, Fu Hailong, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 224-238
Closed Access | Times Cited: 38
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation
Muhammad Salman Farid, Rameesha Anjum, Yiping Yang, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104529-104529
Closed Access | Times Cited: 15
Moisture, rheology and structure of deacetylated konjac glucomannan-treated dough and the performance of steamed bread under frozen storage
Bodong Duan, Jinying Guo, Peiyao Li, et al.
LWT (2024) Vol. 197, pp. 115941-115941
Open Access | Times Cited: 13
Protective Cultures in Food Products: From Science to Market
Sebastian W. Fischer, Fritz Titgemeyer
Foods (2023) Vol. 12, Iss. 7, pp. 1541-1541
Open Access | Times Cited: 19
Brazilian Table Olives: A Source of Lactic Acid Bacteria with Antimycotoxigenic and Antifungal Activity
Luara Aparecida Simões, Natalia Andrade Teixeira Fernandes, J. A. Teixeira, et al.
Toxins (2023) Vol. 15, Iss. 1, pp. 71-71
Open Access | Times Cited: 16
Elimination of Pathogen Biofilms via Postbiotics from Lactic Acid Bacteria: A Promising Method in Food and Biomedicine
Jiahao Che, Jingjing Shi, Chenguang Fang, et al.
Microorganisms (2024) Vol. 12, Iss. 4, pp. 704-704
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
Exploring bioactive molecules released during inter- and intraspecific competition: A paradigm for novel antiparasitic drug discovery and design for human use
Pichet Ruenchit
Current Research in Parasitology and Vector-Borne Diseases (2025), pp. 100256-100256
Open Access
Natural Antimicrobial Compounds in Food Safety
Slavica Vesković-Moračanin
(2025), pp. 133-192
Closed Access
Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread
Tianyu Mou, Rui‐Xia Xu, Qin Li, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1253-1253
Open Access
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
Characterization of antifungal cyclic dipeptides of Lacticaseibacillus paracasei ZX1231 and active packaging film prepared with its cell-free supernatant and bacterial nanocellulose
Xuan Zheng, Wenxia Nie, Jun Xu, et al.
Food Research International (2022) Vol. 162, pp. 112024-112024
Closed Access | Times Cited: 15
Antifungal Effect of Metabolites from a New Strain Lactiplantibacillus Plantarum LPP703 Isolated from Naturally Fermented Yak Yogurt
Qian Peng, Jing Yang, Qiang Wang, et al.
Foods (2023) Vol. 12, Iss. 1, pp. 181-181
Open Access | Times Cited: 8
Evaluation of the antifungal activity of cell-free supernatant of Lactobacillus species against the fig (Ficus carica. L) postharvest fungal pathogens through in-vitro and in-silico analysis
Vishnupriya Subramaniyan, Periyar Selvam Sellamuthu, Emmanuel Rotimi Sadiku
Scientia Horticulturae (2024) Vol. 331, pp. 113182-113182
Closed Access | Times Cited: 2
Effects of the coculture of Pediococcus pentosaceus and Saccharomyces cerevisiae with different leavening ability on the quality and volatile organic compounds of Chinese steamed bread
W. T. Zhou, Shengxin Ji, Junling Fang, et al.
Food Bioscience (2024) Vol. 59, pp. 104216-104216
Closed Access | Times Cited: 2
Antifungal activity of lactic acid bacteria and their application in food biopreservation
Houssam Abouloifa, Ismail Hasnaoui, Yahya Rokni, et al.
Advances in applied microbiology (2022), pp. 33-77
Closed Access | Times Cited: 11
Structural and biosynthetic diversity of plantaricins from Lactiplantibacillus
Aditi Goel, Prakash Motiram Halami
Applied Microbiology and Biotechnology (2023) Vol. 107, Iss. 18, pp. 5635-5649
Closed Access | Times Cited: 5
Application of a Chitosan-based Active Packaging Film Prepared with Cell-free Supernatant of Lacticaseibacillus paracasei ALAC-4 in Mongolian Cheese Preservation
Jing Dong, Shuai Wang, Min-Yu Li, et al.
Journal of Food Protection (2023) Vol. 86, Iss. 12, pp. 100158-100158
Open Access | Times Cited: 5
Secondary metabolites from lactic acid bacteria as a source of antifungal and antimycotoxigenic agents
Mohamed Amine Gacem, Kamel Krantar, Sawsen Hadef, et al.
Elsevier eBooks (2023), pp. 107-122
Closed Access | Times Cited: 5
<em>Lactiplantibacillus plantarum</em> from Unexplored Tunisian Ecological Niches: Antimicrobial Potential, Probiotic and Food Applications
Hiba Selmi, Maria Teresa Rocchetti, Vittorio Capozzi, et al.
(2023)
Open Access | Times Cited: 4
Antifungal activities of Pediococcus pentosaceus LWQ1 and Lactiplantibacillus plantarum LWQ17 isolated from sourdough and their efficacies on preventing spoilage of Chinese steamed bread
Xueying Wu, Yongxin Liu, Zhengli Guo, et al.
Food Control (2024) Vol. 168, pp. 110940-110940
Closed Access | Times Cited: 1
A Review on Bacteriocin Extraction Techniques from Lactic Acid Bacteria
Sharleen Livina Isaac, Amalia Mohd Hashim, Fadzlie Wong Faizal Wong, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 1
Combined 16S and Internal Transcribed Spacer analysis revealed the effect of time on microbial community in animal house
Bo Wu, Cheng Lou, Zhuo Chen, et al.
Poultry Science (2023) Vol. 102, Iss. 11, pp. 103039-103039
Open Access | Times Cited: 3
Lactiplantibacillus plantarum from Unexplored Tunisian Ecological Niches: Antimicrobial Potential, Probiotic and Food Applications
Hiba Selmi, Maria Teresa Rocchetti, Vittorio Capozzi, et al.
Microorganisms (2023) Vol. 11, Iss. 11, pp. 2679-2679
Open Access | Times Cited: 2
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