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:

Domestication of the Emblematic White Cheese-Making Fungus Penicillium camemberti and Its Diversification into Two Varieties
Jeanne Ropars, Estelle Didiot, Ricardo C. Rodrı́guez de la Vega, et al.
Current Biology (2020) Vol. 30, Iss. 22, pp. 4441-4453.e4
Open Access | Times Cited: 79

Showing 1-25 of 79 citing articles:

The contribution of fungi to the global economy
Allen Grace T. Niego, Christopher Lambert, Peter E. Mortimer, et al.
Fungal Diversity (2023) Vol. 121, Iss. 1, pp. 95-137
Open Access | Times Cited: 96
Current Insights in Fungal Importance—A Comprehensive Review
Viorica Maria Corbu, Irina Gheorghe-Barbu, Andreea Ștefania Dumbravǎ, et al.
Microorganisms (2023) Vol. 11, Iss. 6, pp. 1384-1384
Open Access | Times Cited: 67
A review of recently introduced Aspergillus, Penicillium, Talaromyces and other Eurotiales species
Cobus M. Visagie, Neriman Yılmaz, Sándor Kocsubé́, et al.
Studies in Mycology (2024) Vol. 107, Iss. 1, pp. 1-66
Open Access | Times Cited: 23
Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit
Vayu Maini Rekdal, Casper R. B. van der Luijt, Yan Chen, et al.
Nature Communications (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 20
Microbial lipases: Propitious biocatalysts for the food industry
Cleonice Aparecida Salgado, Clarissa Isabela Aparecida dos Santos, Maria Cristina Dantas Vanetti
Food Bioscience (2021) Vol. 45, pp. 101509-101509
Closed Access | Times Cited: 85
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses
Thibault Caron, Mélanie Le Piver, Anne-Claire Péron, et al.
International Journal of Food Microbiology (2021) Vol. 354, pp. 109174-109174
Open Access | Times Cited: 62
Microbiome Assembly in Fermented Foods
Nicolas L. Louw, K.M. Lele, Ruby Ye, et al.
Annual Review of Microbiology (2023) Vol. 77, Iss. 1, pp. 381-402
Open Access | Times Cited: 41
Neurospora intermedia from a traditional fermented food enables waste-to-food conversion
Vayu Maini Rekdal, José Manuel Villalobos‐Escobedo, Nabila Rodriguez-Valeron, et al.
Nature Microbiology (2024) Vol. 9, Iss. 10, pp. 2666-2683
Open Access | Times Cited: 11
“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages
Jyoti Prakash Tamang
Journal of Applied Microbiology (2021) Vol. 133, Iss. 1, pp. 145-161
Closed Access | Times Cited: 52
Omics Approaches to Assess Flavor Development in Cheese
Rania Anastasiou, Μαρία Κάζου, Marina Georgalaki, et al.
Foods (2022) Vol. 11, Iss. 2, pp. 188-188
Open Access | Times Cited: 34
A new cheese population in Penicillium roqueforti and adaptation of the five populations to their ecological niche
Ewen Crequer, Jeanne Ropars, Jean‐Luc Jany, et al.
Evolutionary Applications (2023) Vol. 16, Iss. 8, pp. 1438-1457
Open Access | Times Cited: 18
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
Hallstatt miners consumed blue cheese and beer during the Iron Age and retained a non-Westernized gut microbiome until the Baroque period
Frank Maixner, Mohamed S. Sarhan, Kun D. Huang, et al.
Current Biology (2021) Vol. 31, Iss. 23, pp. 5149-5162.e6
Open Access | Times Cited: 36
Convergence in domesticated fungi used for cheese and dry-cured meat maturation: beneficial traits, genomic mechanisms, and degeneration
Jeanne Ropars, Tatiana Giraud
Current Opinion in Microbiology (2022) Vol. 70, pp. 102236-102236
Open Access | Times Cited: 23
Contrasting Genomic Evolution Between Domesticated and WildKluyveromyces lactisYeast Populations
Anne Friedrich, Jean-Sébastien Gounot, Andreas Tsouris, et al.
Genome Biology and Evolution (2023) Vol. 15, Iss. 2
Open Access | Times Cited: 13
Food Microbiology: Application of Microorganisms in Food Industry
Mohammadhassan Gholami‐Shabani, Masoomeh Shams‐Ghahfarokhi, Mehdi Razzaghi‐Abyaneh
IntechOpen eBooks (2023)
Open Access | Times Cited: 12
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
Global perspectives on fungal fermented foods: Nutritional benefits, microbial diversity and sustainability
Manisha Joshi, Ipsheta Bose, Arpit Tyagi, et al.
Elsevier eBooks (2025), pp. 223-251
Closed Access
Meeting Report on the Symposium “Evolutionary Applications” at the 3rd Joint Congress on Evolutionary Biology
Hildegard Uecker
Evolutionary Applications (2025) Vol. 18, Iss. 3
Open Access
Huge genetic diversity ofSchizothecium tetrasporum(Wint.). N. Lundq.: delimitation of 18 species distributed into three complexes through genome sequencing
Elsa De Filippo, Valérie Gautier, Christophe Lalanne, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2025)
Open Access
Toward a Global Ecology of Fermented Foods
Robert R. Dunn, J. Bastow Wilson, Lauren M. Nichols, et al.
Current Anthropology (2021) Vol. 62, Iss. S24, pp. S220-S232
Closed Access | Times Cited: 26
Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture
Jyoti Prakash Tamang, Anu Anupma, H. Nakibapher Jones Shangpliang
Current Opinion in Food Science (2022) Vol. 48, pp. 100912-100912
Closed Access | Times Cited: 18
Tracking alternative versions of the galactose gene network in the genus Saccharomyces and their expansion after domestication
Ana Pontes, Francisca Paraíso, Yu‐Ching Liu, et al.
iScience (2024) Vol. 27, Iss. 2, pp. 108987-108987
Open Access | Times Cited: 3
Page 1 - Next Page

Scroll to top