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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:

Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing
Belén Gómez, Francisco J. Barba, Rubén Domínguez, et al.
Trends in Food Science & Technology (2018) Vol. 82, pp. 135-147
Open Access | Times Cited: 107

Showing 26-50 of 107 citing articles:

Improving functionality, bioavailability, nutraceutical and sensory attributes of fortified foods using phenolics-loaded nanocarriers as natural ingredients
Mojtaba Delfanian, Mohammad Ali Sahari
Food Research International (2020) Vol. 137, pp. 109555-109555
Closed Access | Times Cited: 77
The role of phenolic compounds against Listeria monocytogenes in food. A review
Sol Zamuz, Paulo E. S. Munekata, Christian K. O. Dzuvor, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 385-392
Closed Access | Times Cited: 76
Future trends of processed meat products concerning perceived healthiness: A review
Iftikhar Hussain Badar, Haotian Liu, Qian Chen, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4739-4778
Closed Access | Times Cited: 75
Choosing the appropriate wall materials for spray-drying microencapsulation of natural bioactive ingredients: Taking phenolic compounds as examples
Wangxing Lu, Xing Yang, Jian Shen, et al.
Powder Technology (2021) Vol. 394, pp. 562-574
Closed Access | Times Cited: 67
Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation
Slim Smaoui, Hajer Ben Hlima, Olfa Ben Braïek, et al.
Meat Science (2021) Vol. 181, pp. 108585-108585
Closed Access | Times Cited: 57
Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials
Di Zhang, Ngouana Moffo A Ivane, Suleiman A. Haruna, et al.
Meat Science (2022) Vol. 191, pp. 108842-108842
Closed Access | Times Cited: 45
Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging
Qiwen Xie, Guishan Liu, Yuanlv Zhang
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 16, pp. 5341-5378
Closed Access | Times Cited: 45
3D printed white radish/potato gel with microcapsules: Color/flavor change induced by microwave-infrared heating
Tiantian Tang, Min Zhang, Arun S. Mujumdar, et al.
Food Research International (2022) Vol. 158, pp. 111496-111496
Closed Access | Times Cited: 43
Vegetable oils in emulsified meat products: a new strategy to replace animal fat
Thamirys Lorranne Santos Lima, Gilmar Freire da Costa, Rerisson do Nascimento Alves, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 38
Unveiling the multifaceted world of anthocyanins: Biosynthesis pathway, natural sources, extraction methods, copigmentation, encapsulation techniques, and future food applications
Melike Yücetepe, Zeynep Tuğba Özaslan, Mehmet Şükrü Karakuş, et al.
Food Research International (2024) Vol. 187, pp. 114437-114437
Closed Access | Times Cited: 10
Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties
Branislav Šojić, Vladimir Tomović, Sunčica Kocić‐Tanackov, et al.
LWT (2020) Vol. 130, pp. 109661-109661
Open Access | Times Cited: 62
Gas sensors for volatile compounds analysis in muscle foods: A review
Shui Jiang, Yuan Liu
TrAC Trends in Analytical Chemistry (2020) Vol. 126, pp. 115877-115877
Closed Access | Times Cited: 56
Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products
Rosane Teresinha Heck, José M. Lorenzo, Bibiana Alves dos Santos, et al.
Current Opinion in Food Science (2020) Vol. 40, pp. 6-12
Closed Access | Times Cited: 54
Use of olive oil as fat replacer in meat emulsions
Gema Nieto, José M. Lorenzo
Current Opinion in Food Science (2021) Vol. 40, pp. 179-186
Closed Access | Times Cited: 48
Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products
Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, et al.
Molecules (2021) Vol. 26, Iss. 13, pp. 3984-3984
Open Access | Times Cited: 47
A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application
Kehao Huang, Yingzhi Yuan, Baojun Xu
Food Reviews International (2021) Vol. 39, Iss. 5, pp. 2594-2634
Closed Access | Times Cited: 46
Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern
Lei Zhou, Wangang Zhang, Jingyu Wang
Trends in Food Science & Technology (2022) Vol. 122, pp. 140-156
Closed Access | Times Cited: 37
Synthesis, characterization and in situ bioefficacy evaluation of Cymbopogon nardus essential oil impregnated chitosan nanoemulsion against fungal infestation and aflatoxin B1 contamination in food system
Jitendra Prasad, Somenath Das, Akash Maurya, et al.
International Journal of Biological Macromolecules (2022) Vol. 205, pp. 240-252
Closed Access | Times Cited: 33
Application of Pickering emulsions in probiotic encapsulation- A review
Fatemah Haji, James Cheon, Jiyoo Baek, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1603-1615
Open Access | Times Cited: 33
Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products
Norma Angélica Santiesteban López, Julián Andrés Gómez‐Salazar, Eva M. Santos, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2613-2613
Open Access | Times Cited: 30
Bioavailability of blackberry pomace microcapsules by using different techniques: An approach for yogurt application
Suelen Siqueira dos Santos, Carolina Moser Paraíso, Edilson Bruno Romanini, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 81, pp. 103111-103111
Closed Access | Times Cited: 29
New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages
Vladimir Tomović, Branislav Šojić, Jovo Savanović, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1066-1066
Open Access | Times Cited: 48
Encapsulated natural antimicrobials: A promising way to reduce microbial growth in different food systems
Ramandeep Kaur, Lovedeep Kaur
Food Control (2020) Vol. 123, pp. 107678-107678
Closed Access | Times Cited: 46
Strategies to achieve a healthy and balanced diet: fruits and vegetables as a natural source of bioactive compounds
Danijela Bursać Kovačević, Dora Brdar, Patricia Fabečić, et al.
Elsevier eBooks (2020), pp. 51-88
Closed Access | Times Cited: 40
Encapsulation of microorganisms for bioremediation: Techniques and carriers
Sergio Valdivia-Rivera, Teresa Ayora‐Talavera, Manuel Alejandro Lizardi‐Jiménez, et al.
Reviews in Environmental Science and Bio/Technology (2021) Vol. 20, Iss. 3, pp. 815-838
Closed Access | Times Cited: 40

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