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 for future functional food and feed
Peter Strong, Rachel Self, Kathrine Allikian, et al.
Current Opinion in Biotechnology (2022) Vol. 76, pp. 102729-102729
Closed Access | Times Cited: 52
Peter Strong, Rachel Self, Kathrine Allikian, et al.
Current Opinion in Biotechnology (2022) Vol. 76, pp. 102729-102729
Closed Access | Times Cited: 52
Showing 26-50 of 52 citing articles:
Microbes of traditional fermentation processes as synthetic biology chassis to tackle future food challenges
Adán Andrés Ramírez Rojas, Razan Swidah, Daniel Schindler
Frontiers in Bioengineering and Biotechnology (2022) Vol. 10
Open Access | Times Cited: 9
Adán Andrés Ramírez Rojas, Razan Swidah, Daniel Schindler
Frontiers in Bioengineering and Biotechnology (2022) Vol. 10
Open Access | Times Cited: 9
Optimized strategy valorizing unautoclaved cottonseed hull as ruminant alternative feeds via solid-state fermentation: Detoxifying polyphenols, restraining hazardous microflora and antibiotic-resistance gene hosts
Guilin Du, Yan Zhou, Jingxian Zhang, et al.
Environmental Technology & Innovation (2022) Vol. 28, pp. 102937-102937
Open Access | Times Cited: 9
Guilin Du, Yan Zhou, Jingxian Zhang, et al.
Environmental Technology & Innovation (2022) Vol. 28, pp. 102937-102937
Open Access | Times Cited: 9
The transcription factor GCN4 contributes to maintaining intracellular amino acid contents under nitrogen-limiting conditions in the mushroom Ganoderma lucidum
Lingdan Lian, Jinjin Qiao, Xiaoyu Guo, et al.
Microbial Cell Factories (2023) Vol. 22, Iss. 1
Open Access | Times Cited: 4
Lingdan Lian, Jinjin Qiao, Xiaoyu Guo, et al.
Microbial Cell Factories (2023) Vol. 22, Iss. 1
Open Access | Times Cited: 4
Vitamin D Enriched Edible Mushrooms: A Review
Ghoson M. Daba
Pharmacy and Drug Development (2023) Vol. 2, Iss. 1
Open Access | Times Cited: 4
Ghoson M. Daba
Pharmacy and Drug Development (2023) Vol. 2, Iss. 1
Open Access | Times Cited: 4
Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source
Ku Li, Kaina Qiao, Jian Xiong, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4388-4388
Open Access | Times Cited: 4
Ku Li, Kaina Qiao, Jian Xiong, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4388-4388
Open Access | Times Cited: 4
The key technologies of Ganoderma lucidum liquid spawn preparation and scale expansion
Jia Guo, Yanfang Liu, Chuanhong Tang, et al.
World Journal of Microbiology and Biotechnology (2023) Vol. 39, Iss. 6
Closed Access | Times Cited: 3
Jia Guo, Yanfang Liu, Chuanhong Tang, et al.
World Journal of Microbiology and Biotechnology (2023) Vol. 39, Iss. 6
Closed Access | Times Cited: 3
Aerobic Cultivation of Mucor Species Enables the Deacidification of Yogurt Acid Whey and the Production of Fungal Oil
Xingrui Fan, Viviana K. Rivera Flores, Timothy A. DeMarsh, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1784-1784
Open Access | Times Cited: 3
Xingrui Fan, Viviana K. Rivera Flores, Timothy A. DeMarsh, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1784-1784
Open Access | Times Cited: 3
Effects of Five Filamentous Fungi Used in Food Processes on In Vitro and In Vivo Gut Inflammation
Maxime Poirier, Cindy Hugot, Madeleine Spatz, et al.
Journal of Fungi (2022) Vol. 8, Iss. 9, pp. 893-893
Open Access | Times Cited: 6
Maxime Poirier, Cindy Hugot, Madeleine Spatz, et al.
Journal of Fungi (2022) Vol. 8, Iss. 9, pp. 893-893
Open Access | Times Cited: 6
Vitamin D Enriched Edible Mushrooms: A Review
E H S H Abou wa
Open Access Journal of Mycology & Mycological Sciences (2023) Vol. 6, Iss. 1
Open Access | Times Cited: 2
E H S H Abou wa
Open Access Journal of Mycology & Mycological Sciences (2023) Vol. 6, Iss. 1
Open Access | Times Cited: 2
Study on Radio Frequency-Treated Agricultural Byproducts as Media for Hericium erinaceus Solid-State Fermentation for Whitening Effects
Zih-Yang Lin, C.-N. Yen, Su-Der Chen
Processes (2024) Vol. 12, Iss. 4, pp. 830-830
Open Access
Zih-Yang Lin, C.-N. Yen, Su-Der Chen
Processes (2024) Vol. 12, Iss. 4, pp. 830-830
Open Access
Desenvolvimento de shake em pó com micélio de cogumelos comestíveis
Ana Carolina Dobrychtop, Joseane Martins de Oliveira, Kamila Kaminski, et al.
Cuadernos de Educación y Desarrollo (2024) Vol. 16, Iss. 4, pp. e4066-e4066
Closed Access
Ana Carolina Dobrychtop, Joseane Martins de Oliveira, Kamila Kaminski, et al.
Cuadernos de Educación y Desarrollo (2024) Vol. 16, Iss. 4, pp. e4066-e4066
Closed Access
Fungal Applications in Skincare Products
Ade Andriani, Dede Heri Yuli Yanto
(2024), pp. 113-132
Closed Access
Ade Andriani, Dede Heri Yuli Yanto
(2024), pp. 113-132
Closed Access
Fermentation: A Broader Perspective
Margaret M.A. Danladi, Mary F. Istifanus, Musa S. Makeri, et al.
IntechOpen eBooks (2024)
Closed Access
Margaret M.A. Danladi, Mary F. Istifanus, Musa S. Makeri, et al.
IntechOpen eBooks (2024)
Closed Access
FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ
Burcu Kaya, Yonca Karagül Yüceer
GIDA / THE JOURNAL OF FOOD (2024) Vol. 49, Iss. 4, pp. 751-765
Open Access
Burcu Kaya, Yonca Karagül Yüceer
GIDA / THE JOURNAL OF FOOD (2024) Vol. 49, Iss. 4, pp. 751-765
Open Access
Characterization, optimization and scaling up of submerged Inonotus hispidus mycelial fermentation for enhanced biomass and polysaccharide production
Kefeng Shen, Yuan‐Shuai Liu, Liyan Liu, et al.
Research Square (Research Square) (2024)
Open Access
Kefeng Shen, Yuan‐Shuai Liu, Liyan Liu, et al.
Research Square (Research Square) (2024)
Open Access
Upcycling of melanoidin-rich Chinese distilled spent grain through solid-state fermentation by Aspergillus awamori
Shiqi Yang, Sultan Arslan‐Tontul, Vincenzo Fogliano, et al.
Bioresource Technology (2024) Vol. 416, pp. 131817-131817
Closed Access
Shiqi Yang, Sultan Arslan‐Tontul, Vincenzo Fogliano, et al.
Bioresource Technology (2024) Vol. 416, pp. 131817-131817
Closed Access
Large edible mushrooms and mycelial proteins: A sustainable, nutritious protein source with health benefits and processing innovations
Dongdong Guo, Chang Liu, Hongkang Zhu, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103870-103870
Closed Access
Dongdong Guo, Chang Liu, Hongkang Zhu, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103870-103870
Closed Access
Characterization, Optimization, and Scaling-up of Submerged Inonotus hispidus Mycelial Fermentation for Enhanced Biomass and Polysaccharide Production
Kefeng Shen, Yuan‐Shuai Liu, Liyan Liu, et al.
Applied Biochemistry and Biotechnology (2024)
Closed Access
Kefeng Shen, Yuan‐Shuai Liu, Liyan Liu, et al.
Applied Biochemistry and Biotechnology (2024)
Closed Access
Exploring sustainable future protein sources
Yu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 81-108
Open Access
Yu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 81-108
Open Access
Psilocybe cubensis: potencial neuropsicofarmacéutico de la psilocibina y psilocina
Frank Barrientos-Alfaro, Valeria Herrera-Rojas, Michelle Montero-Quesada, et al.
Revista Tecnología en Marcha (2024)
Open Access
Frank Barrientos-Alfaro, Valeria Herrera-Rojas, Michelle Montero-Quesada, et al.
Revista Tecnología en Marcha (2024)
Open Access
Hybrid Meat Products: Using Plant, Fungi, and Insect Sources for Flexitarian Diets—Technological, Nutritional and Sensory Insights
Ana Karoline Ferreira Ignácio Câmara, Maristela Midori Ozaki, Camila de Souza Paglarini, et al.
(2024), pp. 245-289
Closed Access
Ana Karoline Ferreira Ignácio Câmara, Maristela Midori Ozaki, Camila de Souza Paglarini, et al.
(2024), pp. 245-289
Closed Access
Heavy Metals and Associated Risks of Wild Edible Mushrooms Consumption: Transfer Factor, Carcinogenic Risk, and Health Risk Index
Ioan Alin Bucurică, Ioana Daniela Dulamă, Cristiana Rădulescu, et al.
Journal of Fungi (2024) Vol. 10, Iss. 12, pp. 844-844
Open Access
Ioan Alin Bucurică, Ioana Daniela Dulamă, Cristiana Rădulescu, et al.
Journal of Fungi (2024) Vol. 10, Iss. 12, pp. 844-844
Open Access
Impact of Agro-Industrial Side-Streams on Sesquiterpene Production by Submerged Cultured Cerrena unicolor
Nils Püth, Franziska Ersoy, Ralf G. Berger, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 668-668
Open Access | Times Cited: 1
Nils Püth, Franziska Ersoy, Ralf G. Berger, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 668-668
Open Access | Times Cited: 1
Innovative Approaches to Fungal Food Production: Mycelial Pellet Morphology Insights
Chih‐Yu Cheng, Yusheng Wang, Zhongliang Wang, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3477-3477
Open Access | Times Cited: 1
Chih‐Yu Cheng, Yusheng Wang, Zhongliang Wang, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3477-3477
Open Access | Times Cited: 1
Aspects Affecting Food Choice in Daily Life as Well as Drivers and Barriers to Engagement with Fungi-Based Food—A Qualitative Perspective
Coralie Hellwig, Kim Bolton, Greta Häggblom‐Kronlöf, et al.
Sustainability (2022) Vol. 15, Iss. 1, pp. 317-317
Open Access | Times Cited: 2
Coralie Hellwig, Kim Bolton, Greta Häggblom‐Kronlöf, et al.
Sustainability (2022) Vol. 15, Iss. 1, pp. 317-317
Open Access | Times Cited: 2
