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
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 1-25 of 111 citing articles:
Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin
Olumide A. Odeyemi, Oluwadara Alegbeleye, Mariyana Strateva, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 2, pp. 311-331
Open Access | Times Cited: 393
Olumide A. Odeyemi, Oluwadara Alegbeleye, Mariyana Strateva, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 2, pp. 311-331
Open Access | Times Cited: 393
Antifungal Microbial Agents for Food Biopreservation—A Review
Marcia Leyva Salas, Jérôme Mounier, Florence Valence, et al.
Microorganisms (2017) Vol. 5, Iss. 3, pp. 37-37
Open Access | Times Cited: 289
Marcia Leyva Salas, Jérôme Mounier, Florence Valence, et al.
Microorganisms (2017) Vol. 5, Iss. 3, pp. 37-37
Open Access | Times Cited: 289
Diversity and Control of Spoilage Fungi in Dairy Products: An Update
Lucille Garnier, Florence Valence, Jérôme Mounier
Microorganisms (2017) Vol. 5, Iss. 3, pp. 42-42
Open Access | Times Cited: 211
Lucille Garnier, Florence Valence, Jérôme Mounier
Microorganisms (2017) Vol. 5, Iss. 3, pp. 42-42
Open Access | Times Cited: 211
UVC radiation for food safety: An emerging technology for the microbial disinfection of food products
Harpreet Singh, Sanjeev K. Bhardwaj, Madhu Khatri, et al.
Chemical Engineering Journal (2020) Vol. 417, pp. 128084-128084
Closed Access | Times Cited: 160
Harpreet Singh, Sanjeev K. Bhardwaj, Madhu Khatri, et al.
Chemical Engineering Journal (2020) Vol. 417, pp. 128084-128084
Closed Access | Times Cited: 160
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Márcia C. Coelho, F. Xavier Malcata, C.C.G. Silva
Foods (2022) Vol. 11, Iss. 15, pp. 2276-2276
Open Access | Times Cited: 130
Márcia C. Coelho, F. Xavier Malcata, C.C.G. Silva
Foods (2022) Vol. 11, Iss. 15, pp. 2276-2276
Open Access | Times Cited: 130
Antimicrobial activities of chitosan/titanium dioxide composites as a biological nanolayer for food preservation: A review
Mohammad Mesgari, Amir Hossein Aalami, Amirhossein Sahebkar
International Journal of Biological Macromolecules (2021) Vol. 176, pp. 530-539
Closed Access | Times Cited: 105
Mohammad Mesgari, Amir Hossein Aalami, Amirhossein Sahebkar
International Journal of Biological Macromolecules (2021) Vol. 176, pp. 530-539
Closed Access | Times Cited: 105
Antifungal Preservation of Food by Lactic Acid Bacteria
Ahmad Nasrollahzadeh, Samira Mokhtari, Morteza Khomeiri, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 395-395
Open Access | Times Cited: 86
Ahmad Nasrollahzadeh, Samira Mokhtari, Morteza Khomeiri, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 395-395
Open Access | Times Cited: 86
Spoilage yeasts: What are the sources of contamination of foods and beverages?
Alejandro Hernández, Francisco Pérez Nevado, Santiago Ruiz‐Moyano, et al.
International Journal of Food Microbiology (2018) Vol. 286, pp. 98-110
Closed Access | Times Cited: 114
Alejandro Hernández, Francisco Pérez Nevado, Santiago Ruiz‐Moyano, et al.
International Journal of Food Microbiology (2018) Vol. 286, pp. 98-110
Closed Access | Times Cited: 114
The fungal problem in cheese industry
Cathrine Finne Kure, Ida Skaar
Current Opinion in Food Science (2019) Vol. 29, pp. 14-19
Open Access | Times Cited: 95
Cathrine Finne Kure, Ida Skaar
Current Opinion in Food Science (2019) Vol. 29, pp. 14-19
Open Access | Times Cited: 95
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
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
Lactic Acid Bacteria as Biopreservation Against Spoilage Molds in Dairy Products – A Review
Ce Shi, Maryam Maktabdar
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 52
Ce Shi, Maryam Maktabdar
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 52
Antifungal Activity of Lactic Acid Bacteria Combinations in Dairy Mimicking Models and Their Potential as Bioprotective Cultures in Pilot Scale Applications
Marcia Leyva Salas, Anne Thierry, Mathilde Lemaître, et al.
Frontiers in Microbiology (2018) Vol. 9
Open Access | Times Cited: 73
Marcia Leyva Salas, Anne Thierry, Mathilde Lemaître, et al.
Frontiers in Microbiology (2018) Vol. 9
Open Access | Times Cited: 73
Effect of yeasts on food quality and safety and possibilities of their inhibition
Reda Riešutė, Joana Šalomskienė, David Sáez Moreno, et al.
Trends in Food Science & Technology (2020) Vol. 108, pp. 1-10
Closed Access | Times Cited: 64
Reda Riešutė, Joana Šalomskienė, David Sáez Moreno, et al.
Trends in Food Science & Technology (2020) Vol. 108, pp. 1-10
Closed Access | Times Cited: 64
Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis
Emilie Cauchie, Laurent Delhalle, Bernard Taminiau, et al.
Frontiers in Microbiology (2020) Vol. 10
Open Access | Times Cited: 54
Emilie Cauchie, Laurent Delhalle, Bernard Taminiau, et al.
Frontiers in Microbiology (2020) Vol. 10
Open Access | Times Cited: 54
Yeasts in different types of cheese
Thomas Bintsis
AIMS Microbiology (2021) Vol. 7, Iss. 4, pp. 447-470
Open Access | Times Cited: 44
Thomas Bintsis
AIMS Microbiology (2021) Vol. 7, Iss. 4, pp. 447-470
Open Access | Times Cited: 44
Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review
Yang Sun, Jia Li, Lìyǐng Zhū, et al.
Current Opinion in Food Science (2022) Vol. 44, pp. 100813-100813
Closed Access | Times Cited: 35
Yang Sun, Jia Li, Lìyǐng Zhū, et al.
Current Opinion in Food Science (2022) Vol. 44, pp. 100813-100813
Closed Access | Times Cited: 35
Antibacterial, Antifungal and Antiviral Polymeric Food Packaging in Post-COVID-19 Era
Atcharawan Srisa, Khwanchat Promhuad, Horman San, et al.
Polymers (2022) Vol. 14, Iss. 19, pp. 4042-4042
Open Access | Times Cited: 29
Atcharawan Srisa, Khwanchat Promhuad, Horman San, et al.
Polymers (2022) Vol. 14, Iss. 19, pp. 4042-4042
Open Access | Times Cited: 29
Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application
Lucille Garnier, Jérôme Mounier, Sébastien Lê, et al.
Food Microbiology (2018) Vol. 81, pp. 97-107
Open Access | Times Cited: 48
Lucille Garnier, Jérôme Mounier, Sébastien Lê, et al.
Food Microbiology (2018) Vol. 81, pp. 97-107
Open Access | Times Cited: 48
Association of fungal genera from spoiled processed foods with physicochemical food properties and processing conditions
Abigail B. Snyder, John J. Churey, Randy W. Worobo
Food Microbiology (2019) Vol. 83, pp. 211-218
Open Access | Times Cited: 48
Abigail B. Snyder, John J. Churey, Randy W. Worobo
Food Microbiology (2019) Vol. 83, pp. 211-218
Open Access | Times Cited: 48
Food industry spoilage fungi control through facility sanitization
Angélica Olivier Bernardi, Marcelo Valle Garcia, Marina Venturini Copetti
Current Opinion in Food Science (2019) Vol. 29, pp. 28-34
Closed Access | Times Cited: 45
Angélica Olivier Bernardi, Marcelo Valle Garcia, Marina Venturini Copetti
Current Opinion in Food Science (2019) Vol. 29, pp. 28-34
Closed Access | Times Cited: 45
Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products
Marcia Leyva Salas, Jérôme Mounier, Marie-Bernadette Maillard, et al.
Food Chemistry (2019) Vol. 301, pp. 125260-125260
Open Access | Times Cited: 44
Marcia Leyva Salas, Jérôme Mounier, Marie-Bernadette Maillard, et al.
Food Chemistry (2019) Vol. 301, pp. 125260-125260
Open Access | Times Cited: 44
Composition, Succession, and Source Tracking of Microbial Communities throughout the Traditional Production of a Farmstead Cheese
Lang Sun, Dennis J. D’Amico
mSystems (2021) Vol. 6, Iss. 5
Open Access | Times Cited: 33
Lang Sun, Dennis J. D’Amico
mSystems (2021) Vol. 6, Iss. 5
Open Access | Times Cited: 33
Occurrence and Identification of Yeasts in Production of White-Brined Cheese
Athina Geronikou, Nadja Larsen, Søren K. Lillevang, et al.
Microorganisms (2022) Vol. 10, Iss. 6, pp. 1079-1079
Open Access | Times Cited: 23
Athina Geronikou, Nadja Larsen, Søren K. Lillevang, et al.
Microorganisms (2022) Vol. 10, Iss. 6, pp. 1079-1079
Open Access | Times Cited: 23
INVITED REVIEW: Advances in Yogurt Development: Microbiological Safety, Quality, Functionality, Sensory Evaluation, and Consumer Perceptions across Different Dairy and Plant-based Alternative Sources
Xiaojun Wang, Linlin Wang, Xinyao Wei, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 5
Xiaojun Wang, Linlin Wang, Xinyao Wei, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 5
Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments
M.N. Nierop Groot, Tjakko Abee, Hermien van Bokhorst‐van de Veen
Food Microbiology (2018) Vol. 81, pp. 108-114
Open Access | Times Cited: 46
M.N. Nierop Groot, Tjakko Abee, Hermien van Bokhorst‐van de Veen
Food Microbiology (2018) Vol. 81, pp. 108-114
Open Access | Times Cited: 46
