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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:

Diversity of spoilage fungi associated with various French dairy products
Lucille Garnier, Florence Valence, Audrey Pawtowski, et al.
International Journal of Food Microbiology (2016) Vol. 241, pp. 191-197
Closed Access | Times Cited: 111

Showing 26-50 of 111 citing articles:

Development and application of MALDI-TOF MS for identification of food spoilage fungi
Laura Quéro, Victoria Girard, Audrey Pawtowski, et al.
Food Microbiology (2018) Vol. 81, pp. 76-88
Open Access | Times Cited: 45
Internal transcribed spacer (ITS) sequencing reveals considerable fungal diversity in dairy products
Ariel J. Buehler, Rachel L. Evanowski, N.H. Martin, et al.
Journal of Dairy Science (2017) Vol. 100, Iss. 11, pp. 8814-8825
Open Access | Times Cited: 40
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
Signatures of optimal codon usage in metabolic genes inform budding yeast ecology
Abigail L. LaBella, Dana A. Opulente, Jacob L. Steenwyk, et al.
PLoS Biology (2021) Vol. 19, Iss. 4, pp. e3001185-e3001185
Open Access | Times Cited: 28
Impact of Commercial Protective Culture on Manouri PDO Cheese
Τhomas Bintsis, Maria Kyritsi
Fermentation (2025) Vol. 11, Iss. 1, pp. 35-35
Open Access
Aspergillus versicolor as producer of known and novel aflatoxin precursors on hard cheese
Kim Lara Gützkow, Ronald Maul, Sascha Rohn, et al.
Food Control (2025), pp. 111337-111337
Closed Access
Penicillium species: crossroad between quality and safety of cured meat production
Donato Magistà, Antonia Susca, Massimo Ferrara, et al.
Current Opinion in Food Science (2017) Vol. 17, pp. 36-40
Closed Access | Times Cited: 35
Trichosporon asahii: Taxonomy, health hazards, and biotechnological applications
Aude Commenges, Françoise Coucheney, Marie-Hélène Lessard, et al.
Fungal Biology Reviews (2024) Vol. 49, pp. 100369-100369
Open Access | Times Cited: 3
Taxonomic annotation of public fungal ITS sequences from the built environment – a report from an April 10–11, 2017 workshop (Aberdeen, UK)
R. Henrik Nilsson, Andy F. S. Taylor, Rachel I. Adams, et al.
MycoKeys (2018) Vol. 28, pp. 65-82
Open Access | Times Cited: 31
PR Toxin – Biosynthesis, Genetic Regulation, Toxicological Potential, Prevention and Control Measures: Overview and Challenges
Manish Kumar Dubey, Mohd Aamir, Manish Singh Kaushik, et al.
Frontiers in Pharmacology (2018) Vol. 9
Open Access | Times Cited: 31
Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese
Sofia Cosentino, Silvia Viale, Maura Deplano, et al.
BioMed Research International (2018) Vol. 2018, pp. 1-10
Open Access | Times Cited: 28
Physicochemical, microbiological, functional and sensory properties of frozen pulp of orange and orange-red chilto (Solanum betaceum Cav.) fruits
María Eugenia Orqueda, Sebastián Torres, Hernán E. Verón, et al.
Scientia Horticulturae (2020) Vol. 276, pp. 109736-109736
Closed Access | Times Cited: 24
Adhesion Properties, Biofilm Forming Potential, and Susceptibility to Disinfectants of Contaminant Wine Yeasts
Giorgia Perpetuini, Alessio Pio Rossetti, Noemi Battistelli, et al.
Microorganisms (2021) Vol. 9, Iss. 3, pp. 654-654
Open Access | Times Cited: 21
Presence of pathogenic microorganisms in fermented foods
Ajibola Bamikole Oyedeji, Ezekiel Green, Yemisi Adefunke Jeff-Agboola, et al.
Elsevier eBooks (2023), pp. 519-537
Closed Access | Times Cited: 8
Specific species of probiotic bacteria as bio-preservative cultures for control of fungal contamination and spoilage in dairy products
Arefeh Erfani, Golshan Shakeri, Minoo Moghimani, et al.
International Dairy Journal (2023) Vol. 151, pp. 105863-105863
Closed Access | Times Cited: 8
Modelling the effect of water activity reduction by sodium chloride or glycerol on conidial germination and radial growth of filamentous fungi encountered in dairy foods
Nicolas Nguyen Van Long, Karim Rigalma, Louis Coroller, et al.
Food Microbiology (2017) Vol. 68, pp. 7-15
Closed Access | Times Cited: 26
Evaluation of biopreservatives in Greek yogurt to inhibit yeast and mold spoilage and development of a yogurt spoilage predictive model
Ariel J. Buehler, N.H. Martin, Kathryn J. Boor, et al.
Journal of Dairy Science (2018) Vol. 101, Iss. 12, pp. 10759-10774
Open Access | Times Cited: 25
Identification of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon
Justine Maïworé, Léopold Ngoune Tatsadjieu, Isabelle Piro-Métayer, et al.
Scientific African (2019) Vol. 6, pp. e00159-e00159
Open Access | Times Cited: 23
Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters
Alice Agarbati, Enrica Marini, Edoardo Galli, et al.
LWT (2020) Vol. 139, pp. 110531-110531
Closed Access | Times Cited: 22
Stability, bioavailability and antifungal activity of reuterin during manufacturing and storage of stirred yoghurt
Hélène Pilote-Fortin, Laila Ben Said, Samuel Cashman-Kadri, et al.
International Dairy Journal (2021) Vol. 121, pp. 105141-105141
Closed Access | Times Cited: 19
Spoilage of Stored, Processed and Preserved Foods
John I. Pitt, Ailsa D. Hocking
Springer eBooks (2022), pp. 537-568
Closed Access | Times Cited: 14
Impact of carbon dioxide on the radial growth of fungi isolated from dairy environment
Marion Valle, Nicolas Nguyen Van Long, Jean-Luc Jany, et al.
Food Microbiology (2023) Vol. 115, pp. 104324-104324
Closed Access | Times Cited: 7
Technical note: High-throughput method for antifungal activity screening in a cheese-mimicking model
Lucille Garnier, Marcia Leyva Salas, Nicolas Pinon, et al.
Journal of Dairy Science (2018) Vol. 101, Iss. 6, pp. 4971-4976
Open Access | Times Cited: 23
Assessment of the antifungal activity of Lactobacillus and Pediococcus spp. for use as bioprotective cultures in dairy products
Ines Lačanin, Jérôme Mounier, Audrey Pawtowski, et al.
World Journal of Microbiology and Biotechnology (2017) Vol. 33, Iss. 10
Closed Access | Times Cited: 22
Food quality changes during shelf life
Ekaterini Moschopoulou, Golfo Moatsou, Maria K. Syrokou, et al.
Elsevier eBooks (2019), pp. 1-31
Closed Access | Times Cited: 22

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