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
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 1-25 of 182 citing articles:
Aflatoxins: Producing-Molds, Structure, Health Issues and Incidence in Southeast Asian and Sub-Saharan African Countries
Noreddine Benkerroum
International Journal of Environmental Research and Public Health (2020) Vol. 17, Iss. 4, pp. 1215-1215
Open Access | Times Cited: 224
Noreddine Benkerroum
International Journal of Environmental Research and Public Health (2020) Vol. 17, Iss. 4, pp. 1215-1215
Open Access | Times Cited: 224
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
Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues
Chrysoula Voidarou, Μαρία Αντωνιάδου, Georgios Rozos, et al.
Foods (2020) Vol. 10, Iss. 1, pp. 69-69
Open Access | Times Cited: 166
Chrysoula Voidarou, Μαρία Αντωνιάδου, Georgios Rozos, et al.
Foods (2020) Vol. 10, Iss. 1, pp. 69-69
Open Access | Times Cited: 166
Toxicological and Medical Aspects of Aspergillus-Derived Mycotoxins Entering the Feed and Food Chain
Zsolt Ráduly, László Szabó, Anett Madar, et al.
Frontiers in Microbiology (2020) Vol. 10
Open Access | Times Cited: 151
Zsolt Ráduly, László Szabó, Anett Madar, et al.
Frontiers in Microbiology (2020) Vol. 10
Open Access | Times Cited: 151
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
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
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
What are the 100 most cited fungal genera?
C.S. Bhunjun, Yijun Chen, Chayanard Phukhamsakda, et al.
Studies in Mycology (2024)
Open Access | Times Cited: 23
C.S. Bhunjun, Yijun Chen, Chayanard Phukhamsakda, et al.
Studies in Mycology (2024)
Open Access | Times Cited: 23
A 100-Year Review: Microbiology and safety of milk handling
Kathryn J. Boor, Martin Wiedmann, Sarah I. Murphy, et al.
Journal of Dairy Science (2017) Vol. 100, Iss. 12, pp. 9933-9951
Open Access | Times Cited: 135
Kathryn J. Boor, Martin Wiedmann, Sarah I. Murphy, et al.
Journal of Dairy Science (2017) Vol. 100, Iss. 12, pp. 9933-9951
Open Access | Times Cited: 135
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
Mycotoxins in dairy products: A review
Noreddine Benkerroum
International Dairy Journal (2016) Vol. 62, pp. 63-75
Closed Access | Times Cited: 88
Noreddine Benkerroum
International Dairy Journal (2016) Vol. 62, pp. 63-75
Closed Access | Times Cited: 88
Detection Methods for Aflatoxin M1 in Dairy Products
Andreia Vaz, Ana C. Cabral Silva, Paula Rodrigues, et al.
Microorganisms (2020) Vol. 8, Iss. 2, pp. 246-246
Open Access | Times Cited: 82
Andreia Vaz, Ana C. Cabral Silva, Paula Rodrigues, et al.
Microorganisms (2020) Vol. 8, Iss. 2, pp. 246-246
Open Access | Times Cited: 82
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
The prevalence and concentration of aflatoxin M1 among different types of cheeses: A global systematic review, meta-analysis, and meta-regression
Amin Mousavi Khaneghah, Motahareh Hashemi Moosavi, Sharaf S. Omar, et al.
Food Control (2021) Vol. 125, pp. 107960-107960
Open Access | Times Cited: 61
Amin Mousavi Khaneghah, Motahareh Hashemi Moosavi, Sharaf S. Omar, et al.
Food Control (2021) Vol. 125, pp. 107960-107960
Open Access | Times Cited: 61
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
The control of fungi and mycotoxins by food active packaging: a review
Shima Jafarzadeh, Milad Hadidi, Mehrdad Forough, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6393-6411
Closed Access | Times Cited: 42
Shima Jafarzadeh, Milad Hadidi, Mehrdad Forough, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6393-6411
Closed Access | Times Cited: 42
The Microbial Diversity on the Surface of Smear-Ripened Cheeses and Its Impact on Cheese Quality and Safety
Jasmine S. Ritschard, Markus Schuppler
Foods (2024) Vol. 13, Iss. 2, pp. 214-214
Open Access | Times Cited: 10
Jasmine S. Ritschard, Markus Schuppler
Foods (2024) Vol. 13, Iss. 2, pp. 214-214
Open Access | Times Cited: 10
Synergy of Traditional Practices and Modern Technology: Advancing the Understanding and Applications of Microbial Resources and Processes in Fermented Foods
Yuli Zhang, X.M. Zhu, Nan Wang, et al.
Trends in Food Science & Technology (2025), pp. 104891-104891
Closed Access | Times Cited: 1
Yuli Zhang, X.M. Zhu, Nan Wang, et al.
Trends in Food Science & Technology (2025), pp. 104891-104891
Closed Access | Times Cited: 1
Mimosa pudica L., a High‐Value Medicinal Plant as a Source of Bioactives for Pharmaceuticals
Gulzar Muhammad, Muhammad Ajaz Hussain, Ibrahim Jantan, et al.
Comprehensive Reviews in Food Science and Food Safety (2015) Vol. 15, Iss. 2, pp. 303-315
Open Access | Times Cited: 87
Gulzar Muhammad, Muhammad Ajaz Hussain, Ibrahim Jantan, et al.
Comprehensive Reviews in Food Science and Food Safety (2015) Vol. 15, Iss. 2, pp. 303-315
Open Access | Times Cited: 87
Current Immunoassay Methods for the Rapid Detection of Aflatoxin in Milk and Dairy Products
Emmanuel Matabaro, Nestor Ishimwe, Eric Uwimbabazi, et al.
Comprehensive Reviews in Food Science and Food Safety (2017) Vol. 16, Iss. 5, pp. 808-820
Open Access | Times Cited: 77
Emmanuel Matabaro, Nestor Ishimwe, Eric Uwimbabazi, et al.
Comprehensive Reviews in Food Science and Food Safety (2017) Vol. 16, Iss. 5, pp. 808-820
Open Access | Times Cited: 77
Antifungal activity of lactic and propionic acid bacteria and their potential as protective culture in cottage cheese
Benoît Fernandez, Allison Vimont, Émilie Desfossés-Foucault, et al.
Food Control (2017) Vol. 78, pp. 350-356
Closed Access | Times Cited: 74
Benoît Fernandez, Allison Vimont, Émilie Desfossés-Foucault, et al.
Food Control (2017) Vol. 78, pp. 350-356
Closed Access | Times Cited: 74
Secondary and Adjunct Cultures
Françoise Irlinger, Sandra Hélinck, Jean Luc Jany
Elsevier eBooks (2017), pp. 273-300
Closed Access | Times Cited: 70
Françoise Irlinger, Sandra Hélinck, Jean Luc Jany
Elsevier eBooks (2017), pp. 273-300
Closed Access | Times Cited: 70
Occurrence of roquefortine C, mycophenolic acid and aflatoxin M1 mycotoxins in blue-veined cheeses
Kévin Fontaine, Elena Passerò, L. Vallone, et al.
Food Control (2014) Vol. 47, pp. 634-640
Closed Access | Times Cited: 68
Kévin Fontaine, Elena Passerò, L. Vallone, et al.
Food Control (2014) Vol. 47, pp. 634-640
Closed Access | Times Cited: 68
Nanoencapsulated Essential Oils with Enhanced Antifungal Activity for Potential Application on Agri-Food, Material and Environmental Fields
Magdaléna Kapustová, Giuseppe Granata, Edoardo Napoli, et al.
Antibiotics (2021) Vol. 10, Iss. 1, pp. 31-31
Open Access | Times Cited: 42
Magdaléna Kapustová, Giuseppe Granata, Edoardo Napoli, et al.
Antibiotics (2021) Vol. 10, Iss. 1, pp. 31-31
Open Access | Times Cited: 42
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
Rania Anastasiou, Μαρία Κάζου, Marina Georgalaki, et al.
Foods (2022) Vol. 11, Iss. 2, pp. 188-188
Open Access | Times Cited: 34
Impact of environmental factors on ochratoxin A: From natural occurrence to control strategy
Gang Wang, Erfeng Li, Antonia Gallo, et al.
Environmental Pollution (2022) Vol. 317, pp. 120767-120767
Closed Access | Times Cited: 30
Gang Wang, Erfeng Li, Antonia Gallo, et al.
Environmental Pollution (2022) Vol. 317, pp. 120767-120767
Closed Access | Times Cited: 30
