Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Filamentous Fungi and Mycotoxins in Cheese: A Review
Nolwenn Hymery, Valérie Vasseur, Monika Coton, et al.
Comprehensive Reviews in Food Science and Food Safety (2014) Vol. 13, Iss. 4, pp. 437-456
Closed Access | Times Cited: 182

Showing 26-50 of 182 citing articles:

New colours for old in the blue-cheese fungus Penicillium roqueforti
Matthew M. Cleere, Michaela Novodvorska, Elena Geib, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 6
Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review
Chan Zhang, Ying Cheng, Qin Yu-hui, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 17, pp. 9567-9580
Closed Access | Times Cited: 6
Overnutrition Determines LPS Regulation of Mycotoxin Induced Neurotoxicity in Neurodegenerative Diseases
Ian Martins
International Journal of Molecular Sciences (2015) Vol. 16, Iss. 12, pp. 29554-29573
Open Access | Times Cited: 64
Rapid Phenotypic and Metabolomic Domestication of Wild Penicillium Molds on Cheese
Ina Bodinaku, Jason Shaffer, Allison B. Connors, et al.
mBio (2019) Vol. 10, Iss. 5
Open Access | Times Cited: 53
Detection of the ‘Big Five’ mold killers of humans: Aspergillus, Fusarium, Lomentospora, Scedosporium and Mucormycetes
Christopher R. Thornton
Advances in applied microbiology (2019), pp. 1-61
Open Access | Times Cited: 53
Identification and Functional Analysis of the Mycophenolic Acid Gene Cluster of Penicillium roqueforti
Abdiel Del-Cid, Carlos Gil-Durán, Inmaculada Vaca, et al.
PLoS ONE (2016) Vol. 11, Iss. 1, pp. e0147047-e0147047
Open Access | Times Cited: 49
Functional diversity within the Penicillium roqueforti species
Guillaume Gillot, Jean‐Luc Jany, Elisabeth Poirier, et al.
International Journal of Food Microbiology (2016) Vol. 241, pp. 141-150
Closed Access | Times Cited: 49
Modeling Growth and Toxin Production of Toxigenic Fungi Signaled in Cheese under Different Temperature and Water Activity Regimes
Marco Camardo Leggieri, Simone Decontardi, Terenzio Bertuzzi, et al.
Toxins (2016) Vol. 9, Iss. 1, pp. 4-4
Open Access | Times Cited: 48
Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese
Gonzalo Ortiz de Elguea‐Culebras, Ana I. Bourbon, Maria J. Costa, et al.
Food Hydrocolloids (2018) Vol. 89, pp. 272-282
Open Access | Times Cited: 48
Biotechnological approaches for the production of designer cheese with improved functionality
Rounak Chourasia, Md Minhajul Abedin, Loreni Chiring Phukon, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 1, pp. 960-979
Closed Access | Times Cited: 48
Molecular Detection of Mycotoxigenic Fungi in Foods: The Case for Using PCR-DGGE
Aly Farag El Sheikha
Food Biotechnology (2019) Vol. 33, Iss. 1, pp. 54-108
Closed Access | Times Cited: 44
Active Whey Protein Edible Films and Coatings Incorporating Lactobacillus buchneri for Penicillium nordicum Control in Cheese
Ana Guimarães, Óscar L. Ramos, Miguel A. Cerqueira, et al.
Food and Bioprocess Technology (2020) Vol. 13, Iss. 6, pp. 1074-1086
Closed Access | Times Cited: 43
An overview of Trichoderma reesei co-cultures for the production of lignocellulolytic enzymes
Guilherme Bento Sperandio, Edivaldo Ximenes Ferreira Filho
Applied Microbiology and Biotechnology (2021) Vol. 105, Iss. 8, pp. 3019-3025
Closed Access | Times Cited: 35
Detection of mycotoxins in cheese using an optimized analytical method based on a QuEChERS extraction and UHPLC-MS/MS quantification
Inés Rodríguez-Cañás, Jesús M. González-Jartı́n, Rebeca Alvariño, et al.
Food Chemistry (2022) Vol. 408, pp. 135182-135182
Open Access | Times Cited: 23
Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages
Rossana Sidari, Rosanna Tofalo
Foods (2024) Vol. 13, Iss. 16, pp. 2547-2547
Open Access | Times Cited: 5
OxaD: A Versatile Indolic Nitrone Synthase from the Marine-Derived Fungus Penicillium oxalicum F30
Sean A. Newmister, Claire M. Gober, Stelamar Romminger, et al.
Journal of the American Chemical Society (2016) Vol. 138, Iss. 35, pp. 11176-11184
Open Access | Times Cited: 47
The growth and aflatoxin production of Aspergillus flavus strains on a cheese model system are influenced by physicochemical factors
Rocío Casquete, María José Benito, Maria de Guı́a Córdoba, et al.
Journal of Dairy Science (2017) Vol. 100, Iss. 9, pp. 6987-6996
Open Access | Times Cited: 47
Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses
Carlos García‐Estrada, Juan-Francisco Martı́n
Applied Microbiology and Biotechnology (2016) Vol. 100, Iss. 19, pp. 8303-8313
Closed Access | Times Cited: 42
Yeasts and filamentous fungi associated with some dairy products in Egypt
A-A H Moubasher, M. A. Abdel‐Sater, Zeinab Soliman
Journal de Mycologie Médicale (2018) Vol. 28, Iss. 1, pp. 76-86
Closed Access | Times Cited: 40
Production and migration of ochratoxin A and citrinin in Comté cheese by an isolate of Penicillium verrucosum selected among Penicillium spp. mycotoxin producers in YES medium
Monika Coton, Arnaud Auffret, Elisabeth Poirier, et al.
Food Microbiology (2019) Vol. 82, pp. 551-559
Open Access | Times Cited: 36
The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses
Ingars Reinholds, Jānis Ruško, Iveta Pugajeva, et al.
Foods (2020) Vol. 9, Iss. 1, pp. 93-93
Open Access | Times Cited: 35
Microbial profiles of Greek PDO cheeses assessed with amplicon metabarcoding
Sofia Michailidou, Eleftherios Pavlou, Konstantinos Pasentsis, et al.
Food Microbiology (2021) Vol. 99, pp. 103836-103836
Closed Access | Times Cited: 30
Filamentous fungi in artisanal cheeses: A problem to be avoided or a market opportunity?
José Guilherme Prado Martin, Paul D. Cotter
Heliyon (2023) Vol. 9, Iss. 4, pp. e15110-e15110
Open Access | Times Cited: 12
Penicillium species as chassis for biomanufacturing and environmental sustainability in the modern era: Progress, challenges, and future perspective
Ifunanya R. Akaniro, Ikenna V. Chibuike, Emmanuel C. Onwujekwe, et al.
Fungal Biology Reviews (2023) Vol. 46, pp. 100326-100326
Closed Access | Times Cited: 11
The Role of Mycotoxins in Reproductive health: Mechanisms, Evidence, and Clinical Implications
Yasmin Sajjad, Juan Carlos Dib, Nermeen Soliman, et al.
Journal of IVF-Worldwide (2025) Vol. 3, Iss. 1
Closed Access

Scroll to top