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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:

Bio-Preservation of Meat and Fermented Meat Products by Lactic Acid Bacteria Strains and Their Antibacterial Metabolites
Shima Kaveh, Seyed Mohammad Bagher Hashemi, Elahe Abedi, et al.
Sustainability (2023) Vol. 15, Iss. 13, pp. 10154-10154
Open Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

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: 43
Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability
Hugo M. Lisboa, Matheus Augusto de Bittencourt Pasquali, Antonia Isabelly dos Anjos, et al.
Sustainability (2024) Vol. 16, Iss. 18, pp. 8223-8223
Open Access | Times Cited: 28
Bacteriocins: potentials and prospects in health and agrifood systems
Rine Christopher Reuben, Cármen Torres
Archives of Microbiology (2024) Vol. 206, Iss. 5
Open Access | Times Cited: 21
Recent Advances in the Understanding of Stress Resistance Mechanisms in Probiotics: Relevance for the Design of Functional Food Systems
Ana Yanina Bustos, María Pía Taranto, Carla Luciana Gerez, et al.
Probiotics and Antimicrobial Proteins (2024)
Open Access | Times Cited: 19
Response mechanisms of lactic acid bacteria under environmental stress and their application in the food industry
Xiaona He, Yu Cui, Qiaoyu Jia, et al.
Food Bioscience (2025), pp. 105938-105938
Closed Access | Times Cited: 4
Potential biological active bacteriocin production by Bifidobacterium via eco‐friendly, low‐cost solid state fermentation principle
S. Priyanka, S. Karthick Raja Namasivayam, S. Sudha, et al.
Environmental Quality Management (2024) Vol. 34, Iss. 1
Closed Access | Times Cited: 10
Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts
Sashuang Dong, Lanyin Li, Fanyu Hao, et al.
Poultry Science (2023) Vol. 103, Iss. 2, pp. 103287-103287
Open Access | Times Cited: 21
Reuterin, Phenyllactic Acid, and Exopolysaccharides as Main Antifungal Molecules Produced by Lactic Acid Bacteria: A Scoping Review
Andrea Ponzio, Annalisa Rebecchi, Rosanna Zivoli, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 752-752
Open Access | Times Cited: 7
Polysaccharide-Based Edible Films/Coatings for the Preservation of Meat and Fish Products: Emphasis on Incorporation of Lipid-Based Nanosystems Loaded with Bioactive Compounds
Seyed Mohammad Bagher Hashemi, Shima Kaveh, Elahe Abedi, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3268-3268
Open Access | Times Cited: 15
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
The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation
Barbara Sionek, Aleksandra Szydłowska, Danuta Kołożyn‐Krajewska
Applied Sciences (2024) Vol. 14, Iss. 13, pp. 5557-5557
Open Access | Times Cited: 4
Effects of single fermentation of Lactobacillus sakei and compound fermentation with Staphylococcus carnosus on the metabolomics of beef sausages
Xuan Li, Gaiming Zhao, Yangyi Zheng, et al.
Food Chemistry (2024) Vol. 464, pp. 141728-141728
Closed Access | Times Cited: 4
Encapsulation of ultrasound-assisted flaxseed meal protein hydrolysate in nanoliposomal systems by new formulation: Physicochemical properties, release behavior under simulated gastrointestinal conditions
Faezeh Farzanfar, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, et al.
Food Chemistry X (2025), pp. 102389-102389
Open Access
Microbial safety and chemical characteristics of sausage coated by chitosan and postbiotics obtained from Lactobacillus bulgaricus during cold storage
Shahab Sheikhi, Zahra Esfandiari, Hadis Rostamabadi, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials
Xiaoyang Zhang, Na Feng, Min Zhang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 225-225
Open Access
Inoculation with autochthonous yeast strains in Harbin dry sausages with partial substitution of NaCl by KCl: bacterial community structure and flavour profiles
Xiang-ao Li, Jiaqi Liu, Biying Zhang, et al.
Food Microbiology (2025) Vol. 128, pp. 104739-104739
Closed Access
Effects of Lactobacillus curvatus SQ-425 and Staphylococcus simulans 65–4 as starter cultures on sensory characteristics, microbial communities and metabolites in fermented sausage
Jiping Zheng, Zhanjun Wang, Sen Xiang, et al.
Food Research International (2025) Vol. 206, pp. 116030-116030
Closed Access
Isolation and characterization of three <i>Lactiplantibacillus plantarum</i> strains with high activity and broad antifungal spectrum
Ahmed Chbihi Kaddouri, Samia El oirdi, Tarik Lakhlifi, et al.
Natural Resources for Human Health (2025) Vol. 5, Iss. 2, pp. 196-208
Open Access
Green processing technology of meat and meat products: A review
A. S. El-tahlawy
Theory and practice of meat processing (2025) Vol. 10, Iss. 1, pp. 32-44
Open Access
Microbial Dynamics and Quality Evolution in the Spontaneous Fermentation of the Traditional Meat Product Sjenica Sheep Stelja
Tanja Petrović, Vladimir Tomović, Sunčica Kocić‐Tanackov, et al.
Fermentation (2025) Vol. 11, Iss. 4, pp. 221-221
Open Access
Valorization of fishery byproducts as a sustainable development strategy: Health-beneficial activity with an emphasis on anticancer peptides and stabilization through encapsulation in liposomal systems
Shima Kaveh, Younes Najafi Darmian, Seyed Mohammad Bagher Hashemi, et al.
Applied Food Research (2025), pp. 100935-100935
Open Access
Sodium chloride reduction in meat processing: Microbial shifts, spoilage risks, and metagenomic insights
Anna Orsi, Wilson Josè Fernandes Lemos, Oluwadara Alegbeleye, et al.
Meat Science (2025), pp. 109848-109848
Closed Access
Evaluation of antimicrobial effect of bacteriocin produced by Lactobacillus acidophilus utilizing molasses and corn steep liquor
Sayyid Zulhelmie Shahrir, Phei Er Kee, Hui Suan Ng, et al.
Biochemical Engineering Journal (2024) Vol. 205, pp. 109266-109266
Closed Access | Times Cited: 3
The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures
Kayque Ordonho Carneiro, Gabriela Zampieri Campos, João Marcos Scafuro Lima, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3170-3170
Open Access | Times Cited: 3
Potential applications of biosurfactants in animal production and meat research
Cerine Yasmine Boulahlib, Moufida Aggoun, Rabah Arhab, et al.
AIMS Agriculture and Food (2024) Vol. 9, Iss. 1, pp. 237-253
Open Access | Times Cited: 2
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