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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:

An edible coating utilizing Malva sylvestris seed polysaccharide mucilage and postbiotic from Saccharomyces cerevisiae var. boulardii for the preservation of lamb meat
Amin Abbasi, Sahar Sabahi, Sara Bazzaz, et al.
International Journal of Biological Macromolecules (2023) Vol. 246, pp. 125660-125660
Closed Access | Times Cited: 34

Showing 26-50 of 34 citing articles:

Production of Smart Packaging Chitosan Films Utilizing Malva sylvestris Mucilage and Rubia tinctorum Extract for Enhancing Fish Freshness and Prolonging Shelf Life
Meysam Soleymani Najafabadi, Amir Shakerian, Zohreh Mashak, et al.
Journal of Food Biochemistry (2024) Vol. 2024, Iss. 1
Open Access
Characterizing Chemical Profiles and Functional Attributes of Postbiotics Derived from Lactobacillus casei ATCC 39392 and Assessing Their Antimicrobial Activities against Staphylococcus aureus under in-vitro Conditions
Samaneh Moradi, Maryam Moslehishad, Hedayat Hosseini, et al.
Iṭṭilā’āt-i māhiyānah. (2024) Vol. 19, Iss. 2, pp. 43-58
Closed Access
Farsi gum (zedo gum) coating incorporated with Lactobacillus sakei; a novel shelf-life extension for Turkey breast during refrigerated storage
Masoomeh Amini, Ramin Aslani, Abbas Isvand, et al.
Food Control (2024) Vol. 167, pp. 110836-110836
Closed Access
The formation mechanism and control strategies of warmed-over flavor in prepared dishes: a comprehensive review and future perspectives
Jiaxin Chen, Yuxin Zhang, Yue Ren, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104746-104746
Closed Access
Postbiotics and parabiotics derived from bacteria and yeast: current trends and future perspectives
Wendy Franco
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access
Chemical Characterization, Cell‐Based Safety, and Antioxidant Assessments of Lactobacillus helveticus Postbiotics and Their Potential Antibacterial Effects and Mode of Action Against Food‐Borne Multidrug‐Resistant Staphylococcus aureus and Enterohaemorrhagic Escherichia coliO157:H7
Amin Abbasi, Mohammad Hashemi, Azadeh Rashidimehr, et al.
Journal of Food Safety (2024) Vol. 44, Iss. 6
Open Access
Polysaccharides as natural enhancers for meat quality, preservation, and protein functionality: A comprehensive review
Mohamed Aamer Abubaker, Duoduo Zhang, Guanxu Liu, et al.
Food Chemistry (2024) Vol. 468, pp. 142428-142428
Closed Access
Postbiotics: an innovative approach to increase shelf life and quality of foods
Leila Nikravan, Setayesh Zamanpour, Seyyed Mohammad Ali Noori
Nutrition & Food Science (2023) Vol. 54, Iss. 1, pp. 192-206
Closed Access
Pomelo ( <i>Citrus Maxima</i>) Peel Extract Supported <i>Lactiplantibacillus Plantarum</i> 299V Growth Selectively and Improved the Safety and Shelf Life of Salmon Fillets When Formulated in a Probiotic Edible Coating
Qian Hua, Jiong‐Wei Wang, Dan Li
(2023)
Closed Access
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