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OpenAlex Citation Counts

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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:

Internal transcribed spacer (ITS) sequencing reveals considerable fungal diversity in dairy products
Ariel J. Buehler, Rachel L. Evanowski, N.H. Martin, et al.
Journal of Dairy Science (2017) Vol. 100, Iss. 11, pp. 8814-8825
Open Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling
Shraddha Karanth, Shuyi Feng, Debasmita Patra, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 123
Cheese yeasts
Marie‐Therese Fröhlich‐Wyder, Emmanuelle Arias‐Roth, Ernst Jakob
Yeast (2018) Vol. 36, Iss. 3, pp. 129-141
Open Access | Times Cited: 124
Invited review: Controlling dairy product spoilage to reduce food loss and waste
N.H. Martin, Pablo Torres-Frenzel, Martin Wiedmann
Journal of Dairy Science (2020) Vol. 104, Iss. 2, pp. 1251-1261
Closed Access | Times Cited: 78
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
Yeasts in different types of cheese
Thomas Bintsis
AIMS Microbiology (2021) Vol. 7, Iss. 4, pp. 447-470
Open Access | Times Cited: 44
Molecular characterization of indigenous microbes and its potential as a biological control agent of Fusarium stem rot disease (Fusarium verticillioides) on maize
Hishar Mirsam, Suriani Suriani, Muhammad Aqil, et al.
Heliyon (2022) Vol. 8, Iss. 12, pp. e11960-e11960
Open Access | Times Cited: 24
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
Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices
Athina Geronikou, Thanyaporn Srimahaeak, Kalliopi Rantsiou, et al.
Frontiers in Microbiology (2020) Vol. 11
Open Access | Times Cited: 37
Identification, biological characterization of Cladobotryum mycophilum and its control during the fruiting process of Lyophyllum decastes
Taorui Wu, Youlong Chen, Wenxin Zhang, et al.
Archives of Microbiology (2025) Vol. 207, Iss. 2
Closed Access
Evaluation of biopreservatives in Greek yogurt to inhibit yeast and mold spoilage and development of a yogurt spoilage predictive model
Ariel J. Buehler, N.H. Martin, Kathryn J. Boor, et al.
Journal of Dairy Science (2018) Vol. 101, Iss. 12, pp. 10759-10774
Open Access | Times Cited: 25
Dominant Yeast Community in Raw Sheep’s Milk and Potential Transfers of Yeast Species in Relation to Farming Practices
Álvaro Rafael Quintana, José Perea, Beatriz García‐Béjar, et al.
Animals (2020) Vol. 10, Iss. 5, pp. 906-906
Open Access | Times Cited: 18
Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking
Chun Feng, Xue Du, Josephine Wee
Fermentation (2021) Vol. 7, Iss. 1, pp. 15-15
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
Mycotoxigenic and phylogenetic perspective to the yeasts and filamentous moulds in mould-matured Turkish cheese
Nurhan Ertaş Onmaz, Candan Güngör, Serhat Al, et al.
International Journal of Food Microbiology (2021) Vol. 357, pp. 109385-109385
Closed Access | Times Cited: 12
Risk Mitigation for Immunocompromised Consumers of Mucormycete Spoiled and Fermented Foods: Germane Guidance and Remaining Needs
Abigail B. Snyder, Randy W. Worobo
Microorganisms (2018) Vol. 6, Iss. 2, pp. 45-45
Open Access | Times Cited: 14
In vitro inhibition mechanism of Trichoderma asperellum isolates from corn against Rhizoctonia solani causing banded leaf and sheath blight disease and its role in improving the growth of corn seedlings
Hishar Mirsam, Suriani Suriani, Sri Kurniawati, et al.
Egyptian Journal of Biological Pest Control (2023) Vol. 33, Iss. 1
Open Access | Times Cited: 4
Preserving the aromatic profile of aged Toma Piemontese Protected Designation of Origin cheese with gaseous ozone technology: A quality assessment via solid phase microextraction-gas chromatography–mass spectrometry/electronic nose
Vanessa Eramo, Margherita Modesti, Riccardo Riggi, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 12, pp. 10537-10551
Open Access | Times Cited: 1
Thermoresistance in Black Yeasts Is Associated with Halosensitivity and High Pressure Processing Tolerance but Not with UV Tolerance or Sanitizer Tolerance
Shiyu Cai, Abigail B. Snyder
Journal of Food Protection (2021) Vol. 85, Iss. 2, pp. 203-212
Open Access | Times Cited: 8
Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part II
Viviana K. Rivera Flores, Timothy A. DeMarsh, Patrick A. Gibney, et al.
Fermentation (2022) Vol. 8, Iss. 6, pp. 257-257
Open Access | Times Cited: 5
Spoilage Mold in Dairy Products
N.H. Martin, Abigail B. Snyder, Martin Wiedmann
Elsevier eBooks (2020), pp. 607-610
Closed Access | Times Cited: 6
Distinguishing between long‐term‐stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary‐gas chromatography‐ion mobility spectrometry
In Min Hwang, Boyeon Park, Ji‐Su Yang, et al.
Journal of Food Science (2020) Vol. 85, Iss. 12, pp. 4359-4366
Closed Access | Times Cited: 5
Production and characterization of a new diamine oxidase from Yarrowia lipolytica
Lucas Kettner, Carina Braun, Ines Seitl, et al.
Journal of Biotechnology (2021) Vol. 340, pp. 39-46
Closed Access | Times Cited: 5
Internal transcribed spacer (ITS) sequence-based characterization of fungal isolates from multiple yogurt facilities—A case study
Ariel J. Buehler, Rachel L. Evanowski, Martin Wiedmann, et al.
Journal of Dairy Science (2019) Vol. 102, Iss. 4, pp. 3646-3653
Open Access | Times Cited: 4
Intermediate Thermoresistance in Black Yeast Asexual Cells Variably Increases with Culture Age, Promoting Survival and Spoilage in Thermally Processed Shelf-Stable Foods
Shiyu Cai, Emilia Rico-Munoz, Abigail B. Snyder
Journal of Food Protection (2021) Vol. 84, Iss. 9, pp. 1582-1591
Open Access | Times Cited: 4
Molecular Characterization of the Gorgonzola Cheese Mycobiota and Selection of a Putative Probiotic Saccharomyces cerevisiae var. boulardii for Evaluation as a Veterinary Feed Additive
Samuele Voyron, Francesca Bietto, Mauro Fontana, et al.
Applied Microbiology (2024) Vol. 4, Iss. 2, pp. 650-664
Open Access
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