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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:

Technological Factors Affecting Biogenic Amine Content in Foods: A Review
Fausto Gardini, Yeşim Özoğul, Giovanna Suzzi, et al.
Frontiers in Microbiology (2016) Vol. 7
Open Access | Times Cited: 303

Showing 26-50 of 303 citing articles:

Conventional and emerging processing techniques for the post-harvest reduction of antinutrients in edible legumes
Gouri Das, Anand Sharma, Prabir K. Sarkar
Applied Food Research (2022) Vol. 2, Iss. 1, pp. 100112-100112
Open Access | Times Cited: 64
Providing Multicolor Plasmonic Patterns with Au@Ag Core–Shell Nanostructures for Visual Discrimination of Biogenic Amines
Afsaneh Orouji, Forough Ghasemi, Arafeh Bigdeli, et al.
ACS Applied Materials & Interfaces (2021) Vol. 13, Iss. 17, pp. 20865-20874
Closed Access | Times Cited: 57
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps
Hafize Fidan, Tuba Esatbeyoglu, Vida Šimat, et al.
Food Bioscience (2022) Vol. 47, pp. 101741-101741
Open Access | Times Cited: 55
Effects of salt concentration on the quality and microbial diversity of spontaneously fermented radish paocai
Ting Mi, Dingkang Wang, Shangjie Yao, et al.
Food Research International (2022) Vol. 160, pp. 111622-111622
Closed Access | Times Cited: 48
A comprehensive review of spermidine: Safety, health effects, absorption and metabolism, food materials evaluation, physical and chemical processing, and bioprocessing
Dian Zou, Ziyue Zhao, Lu Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2820-2842
Closed Access | Times Cited: 44
Biogenic amines detection in meat and meat products: the mechanisms, applications, and future trends
Yanan Liu, Yongqiang He, Huan Li, et al.
Journal of Future Foods (2023) Vol. 4, Iss. 1, pp. 21-36
Open Access | Times Cited: 39
A review on analytical techniques for quantitative detection of histamine in fish products
Pooi-Ling Koo, Gin-Keat Lim
Microchemical Journal (2023) Vol. 189, pp. 108499-108499
Closed Access | Times Cited: 24
Microbial synthesis of bacitracin: Recent progress, challenges, and prospects
Jiang Zhu, Shi‐Yi Wang, Cheng Wang, et al.
Synthetic and Systems Biotechnology (2023) Vol. 8, Iss. 2, pp. 314-322
Open Access | Times Cited: 22
Volatile compound dynamics during blueberry fermentation by lactic acid bacteria and its potential associations with bacterial metabolism
Yuxin He, Mengwei Hu, Weiwei He, et al.
Food Bioscience (2024) Vol. 59, pp. 103639-103639
Closed Access | Times Cited: 13
Recent progress in dual/multi-modal detection modes for improving sensitivity and specificity of lateral flow immunoassays applied for point-of-care diagnostics
P. Chowdhury, Richardson Lawrance, Zhao-Yu Lu, et al.
TrAC Trends in Analytical Chemistry (2024) Vol. 177, pp. 117798-117798
Closed Access | Times Cited: 12
Biogenic Amines and Free Amino Acids in Traditional Fermented Vegetables—Dietary Risk Evaluation
Olga Świder, Marek Roszko, Michał Wójcicki, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 68, Iss. 3, pp. 856-868
Closed Access | Times Cited: 75
Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon
Lu Li, Xiaoxue Wen, Zhiyou Wen, et al.
Frontiers in Microbiology (2018) Vol. 9
Open Access | Times Cited: 71
Shortening Fermentation Period and Quality Improvement of Fermented Fish, Chouguiyu, by Co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3
Ruiqi Bao, Sasa Liu, Chaofan Ji, et al.
Frontiers in Microbiology (2018) Vol. 9
Open Access | Times Cited: 69
Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages
Lu Li, Dian Zou, Liying Ruan, et al.
Frontiers in Microbiology (2019) Vol. 10
Open Access | Times Cited: 63
A narrative review on biogenic amines in fermented fish and meat products
Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Chaiyavat Chaiyasut
Journal of Food Science and Technology (2020) Vol. 58, Iss. 5, pp. 1623-1639
Open Access | Times Cited: 62
Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism
Santiago Ruiz‐Moyano, Maria Teresa Santos, Ana Isabel Galván, et al.
LWT (2019) Vol. 114, pp. 108388-108388
Open Access | Times Cited: 60
How fermentation by lactic acid bacteria can address safety issues in legumes food products?
Hélène Licandro, Phu Ha Ho, Thi Kim Chi Nguyen, et al.
Food Control (2019) Vol. 110, pp. 106957-106957
Open Access | Times Cited: 60
An Overview on Biogenic Amines in Wine
Antonella Costantini, Enrico Vaudano, Laura Pulcini, et al.
Beverages (2019) Vol. 5, Iss. 1, pp. 19-19
Open Access | Times Cited: 54
A review on traditional technology and safety challenges with regard to antinutrients in legume foods
Anand Sharma
Journal of Food Science and Technology (2020) Vol. 58, Iss. 8, pp. 2863-2883
Open Access | Times Cited: 54
Biosensors for Biogenic Amines: A Review
Helena Vasconcelos, L. Coelho, Ana Matias, et al.
Biosensors (2021) Vol. 11, Iss. 3, pp. 82-82
Open Access | Times Cited: 53
Determination of ammonium and biogenic amines by ion chromatography. A review
Rajmund Michalski, Paulina Pecyna‐Utylska, Joanna Kernert
Journal of Chromatography A (2021) Vol. 1651, pp. 462319-462319
Closed Access | Times Cited: 44
Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage
Liyuan Huang, Yuan Wang, Ruiting Li, et al.
Food Bioscience (2021) Vol. 40, pp. 100885-100885
Closed Access | Times Cited: 43
Combined effects of fermentation temperature and Saccharomyces cerevisiae strains on free amino acids, flavor substances, and undesirable secondary metabolites in huangjiu fermentation
Yuzong Zhao, Shuangping Liu, Xiao Han, et al.
Food Microbiology (2022) Vol. 108, pp. 104091-104091
Closed Access | Times Cited: 35
Colorimetric Paper Sensor for Food Spoilage Based on Biogenic Amine Monitoring
Maria Maddalena Calabretta, Denise Gregucci, Riccardo Desiderio, et al.
Biosensors (2023) Vol. 13, Iss. 1, pp. 126-126
Open Access | Times Cited: 21
Exploitation of microbial activities at low pH to enhance planetary health
Merve Atasoy, Avelino Álvarez‐Ordóñez, Adam Cenian, et al.
FEMS Microbiology Reviews (2023) Vol. 48, Iss. 1
Open Access | Times Cited: 19

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