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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:

Anti-tyrosinase, antioxidant and antibacterial activities of gallic acid-benzylidenehydrazine hybrids and their application in preservation of fresh-cut apples and shrimps
Zhiyun Peng, Yufeng Li, Lijun Tan, et al.
Food Chemistry (2022) Vol. 378, pp. 132127-132127
Closed Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

Antibacterial and antioxidant properties of phenolic acid grafted chitosan and its application in food preservation: A review
Xin Yang, Weiqing Lan, Xiaohong Sun
Food Chemistry (2023) Vol. 428, pp. 136788-136788
Closed Access | Times Cited: 57
Enzymatic browning in apple products and its inhibition treatments: A comprehensive review
Marcellus Arnold, Anna Gramza‐Michałowska
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 5038-5076
Open Access | Times Cited: 52
Theoretical study on the radical scavenging activity of gallic acid
Marcin Molski
Heliyon (2023) Vol. 9, Iss. 1, pp. e12806-e12806
Open Access | Times Cited: 20
Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism
Yuge Guan, Sainan Lu, Yan V. Sun, et al.
Plants (2024) Vol. 13, Iss. 1, pp. 125-125
Open Access | Times Cited: 6
Synthesis and evaluation of the antioxidant, anti-tyrosinase and anti-browning activities of N-caffeoyl amino acid methyl esters
Shi‐Huan Guo, Zimeng Zhang, Xi Zuo, et al.
LWT (2025), pp. 117409-117409
Open Access
Preparation and structure-activity relationship of highly active black garlic polysaccharides
Liang Jie, Yonglei Zhao, Furui Yang, et al.
International Journal of Biological Macromolecules (2022) Vol. 220, pp. 601-612
Closed Access | Times Cited: 32
Investigation on the inhibition mechanism and binding behavior of paeonol to tyrosinase and its anti-browning property by multi-spectroscopic and molecular docking methods
Xiaofeng Min, Li Lu, Xuetao Xu, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126962-126962
Closed Access | Times Cited: 15
Tyrosinase inhibitory mechanism and anti-browning properties of novel kojic acid derivatives bearing aromatic aldehyde moiety
Zhiyun Peng, Guangcheng Wang, Yan He, et al.
Current Research in Food Science (2022) Vol. 6, pp. 100421-100421
Open Access | Times Cited: 25
Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage
Zimo Zhang, Yong Peng, Wenbo Meng, et al.
Food Chemistry (2022) Vol. 389, pp. 133076-133076
Closed Access | Times Cited: 21
Anti-browning and antibacterial dual functions of novel hydroxypyranone-thiosemicarbazone derivatives as shrimp preservative agents: Synthesis, bio-evaluation, mechanism, and application
Zhiyun Peng, Guangcheng Wang, Jing Jing Wang, et al.
Food Chemistry (2023) Vol. 419, pp. 136106-136106
Closed Access | Times Cited: 13
Antibacterial mechanism of whey protein isolated-citral nanoparticles and stable synergistic antibacterial eugenol encapsulated Pickering emulsion for grapes preservation
Weiwei Li, Pengcheng Zhao, Han Lijun, et al.
Food Chemistry (2024) Vol. 455, pp. 139851-139851
Closed Access | Times Cited: 3
Sustainable double-synergistic silver-hydroxyapatite composite catalyst derived from fish bones for efficient disinfection of Vibrio parahaemolyticus
Di Sun, Tengyang Liao, Hongyong Lin, et al.
Food Chemistry (2024) Vol. 456, pp. 139915-139915
Closed Access | Times Cited: 3
Anti-biofilm and antioxidant activities of Sargassum muticum extracts and their preservation effect of Chinese shrimp (Penaeus chinensis)
Hongli Zheng, Enjun Ye, Tianxun Xia, et al.
Food Control (2024) Vol. 167, pp. 110832-110832
Closed Access | Times Cited: 3
Natural preservatives used in foods: a review
Ana Elena Cedillo-Olivos, Milagros Faridy Juárez‐Chairez, María Stephanie Cid‐Gallegos, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access | Times Cited: 3
Basic electrolyzed water coupled with ultrasonic treatment improves the functional properties and digestibility of Antarctic krill proteins
Yufeng Li, Jinsong Wang, Xiping Zhu, et al.
Food Research International (2022) Vol. 162, pp. 112201-112201
Closed Access | Times Cited: 17
A switchable temperature-responsive ionic liquid-based surfactant-free microemulsion for extraction and separation of hydrophilic and lipophilic compounds from Camptotheca acuminata and extraction mechanism
Zidan Luo, Mengfei Tian, Naveed Ahmad, et al.
Colloids and Surfaces B Biointerfaces (2022) Vol. 222, pp. 113067-113067
Closed Access | Times Cited: 15
Ursolic acid, a natural endogenous compound, inhibits browning in fresh-cut apples
Song Zhang, Shuwen Wang, Yu Li, et al.
Postharvest Biology and Technology (2024) Vol. 219, pp. 113228-113228
Closed Access | Times Cited: 2
Design, synthesis, in silico ADME, DFT, molecular dynamics simulation, anti-tyrosinase, and antioxidant activity of some of the 3-hydroxypyridin-4-one hybrids in combination with acylhydrazone derivatives
Razieh Fazel, Bahareh Hassani, Fatemeh Zare, et al.
Journal of Biomolecular Structure and Dynamics (2023) Vol. 42, Iss. 18, pp. 9518-9528
Closed Access | Times Cited: 6
Synthesis of 3-hydroxypyridin-4-one derivatives bearing benzyl hydrazide substitutions towards anti-tyrosinase and free radical scavenging activities
Bahareh Hassani, Fatemeh Zare, Leila Emami, et al.
RSC Advances (2023) Vol. 13, Iss. 46, pp. 32433-32443
Open Access | Times Cited: 6
Identification of a Novel Class of Anti-Melanogenic Compounds, (Z)-5-(Substituted benzylidene)-3-phenyl-2-thioxothiazolidin-4-one Derivatives, and Their Reactive Oxygen Species Scavenging Activities
Yeongmu Jeong, Sojeong Hong, Hee Jin Jung, et al.
Antioxidants (2022) Vol. 11, Iss. 5, pp. 948-948
Open Access | Times Cited: 10
Food-grade silica-loaded gallic acid nanocomposites: Synthesis and mechanism for enhancing water-based biological activity
Huizhen Feng, Long Jiao, Xiaoye Zhang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101207-101207
Open Access | Times Cited: 1
Synthesis, Bioactivity and Molecular Docking of Novel Coumarin-quinolinamide Containing Monocyclic Monoterpenes as Potential SDH Inhibitors
Yuan Zhong, Cong Huang, Jing Zhang, et al.
Journal of Molecular Structure (2024) Vol. 1315, pp. 138785-138785
Closed Access | Times Cited: 1
Inhibitory effect of oxyresveratrol on the browning and PPO of fresh-cut potato
Bingxin Zhang, Jiali Fu, Chen Wang, et al.
Postharvest Biology and Technology (2024) Vol. 219, pp. 113224-113224
Closed Access | Times Cited: 1
Synthesis, spectral characterization and biological activities of o,o'-dihydroxyazo compounds containing gallic acid: Molecular docking and dynamics simulation and MM-PBSA studies
Ersi̇n Demi̇r, Hasan Kocaokutgen, Semiha Yenigün, et al.
Journal of the Indian Chemical Society (2024) Vol. 101, Iss. 11, pp. 101414-101414
Closed Access | Times Cited: 1
Synthesis, Antioxidant, and Antifungal Activities of β-Ionone Thiazolylhydrazone Derivatives and Their Application in Anti-Browning of Freshly Cut Potato
Cong Huang, Yuan Zhong, Rong Zeng, et al.
Molecules (2023) Vol. 28, Iss. 18, pp. 6713-6713
Open Access | Times Cited: 4
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