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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:

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

Showing 1-25 of 37 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
Yeasts Inhabiting Extreme Environments and Their Biotechnological Applications
Claudia Segal‐Kischinevzky, Lucero Romero‐Aguilar, Luis David Alcaraz, et al.
Microorganisms (2022) Vol. 10, Iss. 4, pp. 794-794
Open Access | Times Cited: 63
The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review
Τhomas Bintsis, Photis Papademas
Fermentation (2022) Vol. 8, Iss. 12, pp. 679-679
Open Access | Times Cited: 47
Yeasts in different types of cheese
Thomas Bintsis
AIMS Microbiology (2021) Vol. 7, Iss. 4, pp. 447-470
Open Access | Times Cited: 44
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
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
Comparison of the Microbiome of Artisanal Homemade and Industrial Feta Cheese through Amplicon Sequencing and Shotgun Metagenomics
Konstantinos Papadimitriou, Rania Anastasiou, Marina Georgalaki, et al.
Microorganisms (2022) Vol. 10, Iss. 5, pp. 1073-1073
Open Access | Times Cited: 23
Metataxonomic Mapping of the Microbial Diversity of Irish and Eastern Mediterranean Cheeses
Eleni Kamilari, Dimitrios Tsaltas, Catherine Stanton, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2483-2483
Open Access | Times Cited: 20
Effectiveness of modified atmosphere and vacuum packaging in preserving the volatilome of Stelvio PDO cheese over time
Bruno Galli, Elisabetta Trossolo, Ilaria Carafa, et al.
Food Chemistry (2024) Vol. 444, pp. 138544-138544
Open Access | Times Cited: 4
Impact of Commercial Protective Culture on Manouri PDO Cheese
Τhomas Bintsis, Maria Kyritsi
Fermentation (2025) Vol. 11, Iss. 1, pp. 35-35
Open Access
Assessment of Biogenic Amines Produced by Microorganisms as Food Spoilage Indicators by Sensitive Detection Using Portable Opto-Electrochemical Tools based on Biosensors
Lucian-Gabriel Zamfir, Iuliana Răut, Mariana Constantin, et al.
Food Control (2025), pp. 111161-111161
Open Access
Natural Biopreservatives for Dairy Products : Microbial and Plant-Derived Solutions and Recent Advancements
Soumyajit Das, Ankita Saha, Kunal Aggarwal
International Dairy Journal (2025), pp. 106256-106256
Closed Access
Role of advanced cleaning and sanitation techniques in biofilm prevention on dairy equipment
Md Anamul Hasan Chowdhury, Chowdhury Sanat Anjum Reem, Md. Ashrafudoulla, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 3
Closed Access
Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis
Panagiotis Papadakis, Spyros J. Konteles, Anthimia Batrinou, et al.
Microorganisms (2021) Vol. 9, Iss. 11, pp. 2377-2377
Open Access | Times Cited: 21
Spoilage of Stored, Processed and Preserved Foods
John I. Pitt, Ailsa D. Hocking
Springer eBooks (2022), pp. 537-568
Closed Access | Times Cited: 14
Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese
Nawaf Abu‐Khalaf, Wafa Masoud
Applied Bionics and Biomechanics (2022) Vol. 2022, pp. 1-5
Open Access | Times Cited: 12
Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety
Charikleia Tsanasidou, Loulouda Bosnea, Athanasia Kakouri, et al.
Applied Microbiology (2024) Vol. 4, Iss. 1, pp. 536-562
Open Access | Times Cited: 2
Study of the Microbiome of the Cretan Sour Cream Staka Using Amplicon Sequencing and Shotgun Metagenomics and Isolation of Novel Strains with an Important Antimicrobial Potential
Konstantinos Papadimitriou, Marina Georgalaki, Rania Anastasiou, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1129-1129
Open Access | Times Cited: 2
Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia
Biljana Aleksić, Božidar Udovički, Jovana Kovačević, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1456-1456
Open Access | Times Cited: 2
Candida species covered from Traditional Cheeses: Characterization of C. albicans Regarding Virulence Factors, Biofilm Formation, Caseinase Activity, Antifungal Resistance and Phylogeny
Adalet Dışhan, Yasin Özkaya, Mehmet Cevat Temizkan, et al.
Food Microbiology (2024) Vol. 127, pp. 104679-104679
Closed Access | Times Cited: 2
MOROCCAN TRADITIONAL FERMENTED DAIRY PRODUCTS: CURRENT PROCESSING PRACTICES AND PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES - A REVIEW
Ghita Benkirane, Samir Ananou, Emilie Dumas, et al.
Journal of Microbiology Biotechnology and Food Sciences (2022), pp. e5636-e5636
Open Access | Times Cited: 10
A comparative study on the antifungal effect of potassium sorbate, chitosan, and nano-chitosan against Rhodotorula mucilaginosa and Candida albicans in skim milk acid-coagulated (Karish) cheese
Shimaa Awaad, Marwa A. Sherief, Sahar M. Mousa, et al.
Veterinary World (2023), pp. 1991-2001
Open Access | Times Cited: 6
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
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
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