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:

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 51-75 of 111 citing articles:

Characterisation of fungal contamination sources for use in quality management of cheese production farms in Korea
Sujatha Kandasamy, Won Seo Park, Jayeon Yoo, et al.
Asian-Australasian Journal of Animal Sciences (2019) Vol. 33, Iss. 6, pp. 1002-1011
Open Access | Times Cited: 20
Assessment of probiotic efficacy and anticancer activities of Lactiplantibacillus plantarum ESSG1 (MZ683194.1) and Lactiplantibacillus pentosus ESSG2 (MZ683195.1) isolated from dairy products
Sawsan Abd Ellatif, Nahla Alsayd Bouqellah, Marwa M. Abu‐Serie, et al.
Environmental Science and Pollution Research (2022) Vol. 29, Iss. 26, pp. 39684-39701
Closed Access | Times Cited: 12
Analysis of ochratoxin A, aflatoxin B1 and its biosynthetic precursors in cheese – Method development and market sample screening
Kim Lara Gützkow, Carine Al Ayoubi, Laura Soler Vasco, et al.
Food Control (2022) Vol. 143, pp. 109241-109241
Closed Access | Times Cited: 12
Purification and structural characterization of APTs, a novel antifungal peptide produced by Lactobacillus paracasei ALAC-4, and its inhibitory effect on Candida albicans
Jing Dong, Lin Zhu, Ziyu Sun, et al.
LWT (2024) Vol. 199, pp. 116077-116077
Open Access | Times Cited: 2
Development of an antifungal film by polyethylene surface modification with natamycin
Ana L. Grafia, María Belén Vázquez, M. Virginia Bianchinotti, et al.
Food Packaging and Shelf Life (2018) Vol. 18, pp. 191-200
Open Access | Times Cited: 17
The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese
Miroslava Hlebová, Denisa Foltí­nová, Dominika Vešelényiová, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3517-3517
Open Access | Times Cited: 9
The biopreservative properties of Metschnikowia pulcherrima LMA 2038 and Trichosporon asahii LMA 810 in a model fresh cheese, are presented
Aude Commenges, Marie-Hélène Lessard, Françoise Coucheney, et al.
Food Bioscience (2023) Vol. 58, pp. 103458-103458
Closed Access | Times Cited: 5
Evaluation of the efficacy of commercial protective cultures to inhibit mold and yeast in cottage cheese
Ghadeer M. Makki, Sarah M. Kozak, Katharine G. Jencarelli, et al.
Journal of Dairy Science (2021) Vol. 104, Iss. 3, pp. 2709-2718
Open Access | Times Cited: 12
Development of predictive models evaluating the spoilage-delaying effect of a bioprotective culture on different yeast species in yogurt
Line Nielsen, Maria Rolighed, Ariel J. Buehler, et al.
Journal of Dairy Science (2021) Vol. 104, Iss. 9, pp. 9570-9582
Open Access | Times Cited: 12
Conditioned place avoidance using encapsulated calcium propionate as an appetite suppressant for broiler breeders
Aitor Arrazola, Stephanie Torrey
PLoS ONE (2019) Vol. 14, Iss. 7, pp. e0206271-e0206271
Open Access | Times Cited: 13
Use of chitosan and tannins as alternatives to antibiotics to control mold growth on PDO Pecorino Toscano cheese rind
Monica Agnolucci, Matteo Daghio, Federica Mannelli, et al.
Food Microbiology (2020) Vol. 92, pp. 103598-103598
Closed Access | Times Cited: 12
Food biopreservation using antimicrobials produced by lactic acid bacteria
Lariane Strack, Rodrigo Cavalheiro Carli, Raíssa Vieira da Silva, et al.
Research Society and Development (2020) Vol. 9, Iss. 8, pp. e998986666-e998986666
Open Access | Times Cited: 12
American artisan cheese quality and spoilage: A survey of cheesemakers' concerns and needs
Megan N. Biango‐Daniels, Benjamin E. Wolfe
Journal of Dairy Science (2021) Vol. 104, Iss. 5, pp. 6283-6294
Open Access | Times Cited: 11
Influence of process conditions on ultrasound‐assisted protein extraction from cold pressed tomato seed waste
Vasfiye Hazal Özyurt, I. Tetik, Semih Ötleş
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 12
Open Access | Times Cited: 11
IMA genome-F18
Cobus M. Visagie, Donato Magistà, Massimo Ferrara, et al.
IMA Fungus (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 4
Efficacy of selected cleaning and sanitiser agents against brine yeast biofilms with relevance to commercial applications
D. Lindsay, K. Nowakowsky, Matthew P. Harrigan, et al.
Food Control (2024) Vol. 160, pp. 110350-110350
Closed Access | Times Cited: 1
Black-carrot drink şalgam as a habitat for spoilage yeasts
Dilek Safkan, Bilal Ağırman, Bekir Safkan, et al.
Fungal Biology (2024) Vol. 128, Iss. 8, pp. 2471-2478
Closed Access | Times Cited: 1
Distribution of mycotoxins during manufacture and storage of cheeses – A review
Kelly Cristina Massarolo, Larine Kupski, Eliana Badiale‐Furlong, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 680-690
Closed Access | Times Cited: 1
Early prediction of ochratoxigenic aspergillus westerdijkiae on traditional Italian caciocavallo during ripening process by MS-based electronic nose
Salvatore Cervellieri, Francesco Longobardi, Antonia Susca, et al.
Food Chemistry (2024) Vol. 468, pp. 142470-142470
Open Access | Times Cited: 1
A mixed culture of Propionibacterium freudenreichii and Lactiplantibacillus plantarum as antifungal biopreservatives in bakery product
Qiong Ran, Fan Yang, Min Geng, et al.
Food Bioscience (2021) Vol. 47, pp. 101456-101456
Closed Access | Times Cited: 10
Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr
Thanyaporn Srimahaeak, Mikael Agerlin Petersen, Søren K. Lillevang, et al.
Foods (2022) Vol. 11, Iss. 12, pp. 1776-1776
Open Access | Times Cited: 7
Effects of <i>Moringa oleifera</i> Leaves and Seeds Extracts against Food Spoilage Fungi
Florence Adwoa Ayirezang, Bright Azumah, S. Achio
Advances in Microbiology (2020) Vol. 10, Iss. 01, pp. 27-38
Open Access | Times Cited: 10
Screening of Antifungal Lactic Acid Bacteria as Bioprotective Cultures in Yogurt and a Whey Beverage
Rihua Xu, Ren Sa, Junwei Jia, et al.
Journal of Food Protection (2021) Vol. 84, Iss. 6, pp. 953-961
Open Access | Times Cited: 9
The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat
Jagoda O. Szafrańska, Siemowit Muszyński, Igor Tomašević, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 759-759
Open Access | Times Cited: 9
Antimicrobial activity of coconut oil-in-water emulsion on Staphylococcus epidermidis and Escherichia coli EPEC associated to Candida kefyr
Susy Ferraz de Oliveira, Ivon Pinheiro Lôbo, Rosenira Serpa da Cruz, et al.
Heliyon (2018) Vol. 4, Iss. 11, pp. e00924-e00924
Open Access | Times Cited: 9

Scroll to top