Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Natural Preservatives from Plant in Cheese Making
Mena Ritota, Pamela Manzi
Animals (2020) Vol. 10, Iss. 4, pp. 749-749
Open Access | Times Cited: 59

Showing 26-50 of 59 citing articles:

Distribution of mycotoxins during manufacture and storage of cheeses – A review
Kelly Cristina Massarolo, Larine Kupski, Eliana Badiale–Furlong, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 680-690
Closed Access | Times Cited: 1
Antioxidants from aromatic herbs in food preservation
Mourtzinos Ioannis, Stratakos Alexandros, E Kakabakos Sotirios, et al.
Elsevier eBooks (2024), pp. 103-146
Closed Access | Times Cited: 1
Enhancing Safety and Quality in the Global Cheese Industry: A Review of Innovative Preservation Techniques
Mohammed A Falih, Ammar B. Altemimi, Qausar Hamed ALKaisy, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40459-e40459
Open Access | Times Cited: 1
Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics
Lucia Parafati, Fabiola Pesce, Laura Siracusa, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2669-2669
Open Access | Times Cited: 13
Ethnobotanical Knowledge on Herbs and Spices in Bulgarian Traditional Dry-Cured Meat Products
Teodora Ivanova, Mihail Chervenkov, Ekaterina Kozuharova, et al.
Diversity (2022) Vol. 14, Iss. 6, pp. 416-416
Open Access | Times Cited: 8
Potential of Syzygnium polyanthum as Natural Food Preservative: A Review
Nur Julizan, Safri Ishmayana, Achmad Zainuddin, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2275-2275
Open Access | Times Cited: 4
Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese
Simona Kunová, Isabella Taglieri, Peter Haščí­k, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4487-4487
Open Access | Times Cited: 4
Evaluation of the Membrane Damage Mechanism of Chlorogenic Acid against Yersinia enterocolitica and Enterobacter sakazakii and Its Application in the Preservation of Raw Pork and Skim Milk
Lu Tian, Mi Wu, Wenyao Guo, et al.
Molecules (2021) Vol. 26, Iss. 21, pp. 6748-6748
Open Access | Times Cited: 10
The impact of medicinal and aromatic plant addition on antioxidant, total phenolic, antimicrobial activities, and microbiological quality of Mozzarella cheese
Oktay Yerlıkaya, Ecem Akan, Özge Yıldız Bayram, et al.
International Food Research Journal (2021) Vol. 28, Iss. 3, pp. 508-516
Open Access | Times Cited: 8
Application of Bioactives from Herbs and Spices for Improving the Functionality and Shelf Life of Dairy Products-A Review
Sheweta Barak, Deepak Mudgil
Biointerface Research in Applied Chemistry (2022) Vol. 13, Iss. 2, pp. 141-141
Open Access | Times Cited: 5
Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese
Nabila Ben Derbassi, Mariana C. Pedrosa, Sandrina A. Heleno, et al.
Food & Function (2022) Vol. 13, Iss. 9, pp. 5442-5454
Open Access | Times Cited: 5
The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants
Aslı Akpınar, Oktay Yerlıkaya, Ecem Akan, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Open Access | Times Cited: 5
Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
Marta Ávila, Javier Calzada, Nuria Muñoz-Tébar, et al.
Food Microbiology (2022) Vol. 110, pp. 104185-104185
Open Access | Times Cited: 5
Improved Antioxidant Activity of Low-Fat Herb-Fortified Cottage Cheese
Triana Setyawardani, Juni Sumarmono, Hidayah Dwiyanti, et al.
Buletin Peternakan (2024) Vol. 48, Iss. 1, pp. 75-75
Open Access
Ginger infusion: Unveiling the potential of natural additives in cheese production
Ammar Abdulhasan Jaafar Aldhalemi
International Journal of Agriculture and Food Science (2024) Vol. 6, Iss. 1, pp. 117-126
Open Access
Antibacterial activity of Myrtus communis L. essential oil against Escherichia coli O157 in Egyptian fresh soft cheese in relation to its chemical components
Mahmoud Zayda, Marwa A. Saad, Ahmed M. Abd‐ElGawad, et al.
Journal of Essential Oil Bearing Plants (2024) Vol. 27, Iss. 4, pp. 1058-1070
Closed Access
Exploring cheese production enzymes from various plants as an alternative to Calf rennet
Alemu Tebeje Tesfaw, Yizengaw Mengesha Sewmehon, Aychew Mekuriaw Tegegne, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access
Impact of different types of rennet on sustainability and safety in cheese production
Jorge Buele, M. Villafuerte, Steven Paucar, et al.
IOP Conference Series Earth and Environmental Science (2024) Vol. 1434, Iss. 1, pp. 012008-012008
Open Access
Packaging of Dairy Products: Emerging Strategies
Marta Biegańska
(2022), pp. 127-164
Closed Access | Times Cited: 3
Antifungal and antioxidant activity of two essential oils and Lactococcus lactis subsp. lactis extract on selected Iranian white cheese‐contaminating fungi
Asiyeh Shojaee, Seyed Amir Ali Anvar, Hassan Hamedi, et al.
International Journal of Dairy Technology (2022) Vol. 75, Iss. 2, pp. 372-379
Closed Access | Times Cited: 3
Natural Antioxidants from Herbs and Spices and their effects for Improving the Functionality and Shelf Life of food and Dairy products: A Review
Mahassen M. Sleem, Hamdy A. Shaaban
The Journal of Multidisciplinary Research (2023), pp. 6-23
Open Access | Times Cited: 1
Role of Natural Preservatives and their Effect on Food’s Shelf Life
Raja Kumar, Reshu Rajput
Current Journal of Applied Science and Technology (2023) Vol. 42, Iss. 47, pp. 7-19
Open Access | Times Cited: 1
Preliminary Investigation on the Processability of Low-Fat Herbal Cheese Manufactured with the Addition of Moringa, Bidara, and Bay Leaves Extracts
Triana Setyawardani, Juni Sumarmono, H Dwiyanti
IOP Conference Series Earth and Environmental Science (2022) Vol. 1012, Iss. 1, pp. 012081-012081
Open Access | Times Cited: 2
Transcriptome analysis of Micrococcus luteus in response to treatment with protocatechuic acid
Lu Tian, Mi Wu, Hui Li, et al.
Journal of Applied Microbiology (2022) Vol. 133, Iss. 5, pp. 3139-3149
Closed Access | Times Cited: 2
Lebanese Consumer Perception towards Moringa Oleifera : Sensory Evaluation of Moringa Oleifera Fortified Labneh
Sanaa Khaled, Hiba Al Wardany, Ward Al Bast
Turkish Journal of Agriculture - Food Science and Technology (2022) Vol. 10, Iss. sp2, pp. 3057-3062
Open Access | Times Cited: 1

Scroll to top