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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:

Short communication: Cheese supplemented with Thymus algeriensis oil, a potential natural food preservative
Danka Bukvički, Abdulhmid Giweli, Dejan Stojković, et al.
Journal of Dairy Science (2018) Vol. 101, Iss. 5, pp. 3859-3865
Open Access | Times Cited: 25

Showing 25 citing articles:

The antioxidant components of milk and their role in processing, ripening, and storage: Functional food
Imran Taj, Mohammed Hussen Bule, Rahman Ullah, et al.
Veterinary World (2019) Vol. 12, Iss. 1, pp. 12-33
Open Access | Times Cited: 82
Application of essential oils as preservatives in food systems: challenges and future prospectives – a review
Qais Ali Al‐Maqtari, Abdur Rehman, Amer Ali Mahdi, et al.
Phytochemistry Reviews (2021) Vol. 21, Iss. 4, pp. 1209-1246
Closed Access | Times Cited: 80
Traditional knowledge and diversity of wild medicinal plants in El Kantara's area (Algerian Sahara gate): An ethnobotany survey
Sara Mechaala, Yamina Bouatrous, Selma Adouane
Acta Ecologica Sinica (2021) Vol. 42, Iss. 1, pp. 33-45
Closed Access | Times Cited: 64
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
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review
Danka Bukvički, Margherita D’Alessandro, Samantha Rossi, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3288-3288
Open Access | Times Cited: 15
Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes
Ali Muhammed Moula Ali, Anderson S. Sant’Ana, Sri Charan Bindu Bavisetty
Trends in Food Science & Technology (2022) Vol. 129, pp. 306-326
Closed Access | Times Cited: 20
Interactions between Natural Products—A Review
Nemanja Rajčević, Danka Bukvički, Tanja Dodoš, et al.
Metabolites (2022) Vol. 12, Iss. 12, pp. 1256-1256
Open Access | Times Cited: 19
Terpene core in selected aromatic and edible plants: Natural health improving agents
Jovana Petrović, Dejan Stojković, Marina Sokóvić
Advances in food and nutrition research (2019), pp. 423-451
Closed Access | Times Cited: 34
Plants: A natural solution to enhance raw milk cheese preservation?
Coralie Dupas, Benjamin Métoyer, Halima El‐Hatmi, et al.
Food Research International (2019) Vol. 130, pp. 108883-108883
Open Access | Times Cited: 31
Effects of three essential oils and their nano-emulsions on Listeria monocytogenes and Shigella flexneri in Egyptian Talaga cheese
Walaa M. Elsherif, Lamiaa M. Talaat AL Shrief
International Journal of Food Microbiology (2021) Vol. 355, pp. 109334-109334
Closed Access | Times Cited: 25
Essential oil for the control of fungi, bacteria, yeasts and viruses in food: an overview
Aldrey Nathália Ribeiro Corrêa, Cristiano Dietrich Ferreira
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 27, pp. 8960-8974
Closed Access | Times Cited: 16
Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings
Rayssa Cruz Lima, Anna Paula Azevedo de Carvalho, Carla Paulo Vieira, et al.
Polymers (2021) Vol. 13, Iss. 16, pp. 2675-2675
Open Access | Times Cited: 21
Unraveling the Phytochemistry, Traditional Uses, and Biological and Pharmacological Activities of Thymus algeriensis Boiss. & Reut
Ismail Mahdi, Widad Ben Bakrim, Gabin Thierry M. Bitchagno, et al.
Oxidative Medicine and Cellular Longevity (2022) Vol. 2022, pp. 1-39
Open Access | Times Cited: 14
Antifungal Metabolites as Food Bio-Preservative: Innovation, Outlook, and Challenges
Bishwambhar Mishra, Awdhesh Kumar Mishra, Sanjay Kumar, et al.
Metabolites (2021) Vol. 12, Iss. 1, pp. 12-12
Open Access | Times Cited: 17
Insights into the current evidence on the effects of essential oils toward beneficial microorganisms in foods with a special emphasis to lactic acid bacteria – A review
Evandro Leite de Souza
Trends in Food Science & Technology (2021) Vol. 114, pp. 333-341
Closed Access | Times Cited: 15
Thymus hirtus Willd. ssp. algeriensis Boiss. and Reut: A Comprehensive Review on Phytochemistry, Bioactivities, and Health-Enhancing Effects
Radhia Aitfella Lahlou, Nsevolo Samba, Pedro F. Soeiro, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3195-3195
Open Access | Times Cited: 10
Short communication: Potential use of passion fruit (Passiflora cincinnata) as a biopreservative in the production of coalho cheese, a traditional Brazilian cheese
Camila Fraga da Costa, Andressa Fusieger, Milimani Andretta, et al.
Journal of Dairy Science (2020) Vol. 103, Iss. 4, pp. 3082-3087
Open Access | Times Cited: 14
Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes
Christian Coelho, Cécile Bord, Karine Fayolle, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 468-468
Open Access | Times Cited: 3
Synergistic effect of pequi waste extract, UV-C radiation and vacuum packaging on the quality characteristics of goat Minas Frescal cheese with sodium reduction
Rodrigo Vilela de Barros Pinto Moreira, Marion Pereira da Costa, Rayssa Cruz Lima, et al.
LWT (2021) Vol. 147, pp. 111523-111523
Closed Access | Times Cited: 7
Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese
Rodrigo Vilela de Barros Pinto Moreira, Carla Paulo Vieira, Diego Galvan, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 4
Effect of addition of Syrian thyme (Thymus syriacus) on physiochemical and sensory quality of Sudanese Mudaffara cheese during storage
Tasneem M. M. A. El gabali, Osman A. M. Jadain, Ibtisam E. M. El Zubeir
Journal of Food Science and Technology (2022) Vol. 60, Iss. 2, pp. 517-527
Open Access | Times Cited: 4
Optimization of extraction yield, chemical composition, antioxidant, and antimicrobial activities of Thymus algeriensis Boiss. & Reut essential oils
Zoubeida Souiy, Turki M. Al-Shaikh, Othman A. Alghamdi, et al.
Biocatalysis and Agricultural Biotechnology (2022) Vol. 47, pp. 102593-102593
Closed Access | Times Cited: 4
The Effect of Thymus serpyllum L. and Its Preparations on Reduction of L. monocytogenes and S. aureus in Kombucha Fresh Cheese
Vladimir Vukić, Jovana Degenek, Katarina Kanurić, et al.
Processes (2024) Vol. 12, Iss. 6, pp. 1187-1187
Open Access
Inhibition of Food Spoilage Fungi, Botrytis cinerea and Rhizopus sp., by Nanoparticles Loaded with Baccharis dracunculifolia Essential Oil and Nerolidol
Aldrey Nathália Ribeiro Corrêa, Naiara Jacinta Clerici, Natália Oliveira de Paula, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3403-3403
Open Access
Applications of Natural Terpenoids as Food Additives
Fernanda Wariss Figueiredo Bezerra, Giselle Cristine Melo Aires, Lucas Cantão Freitas, et al.
BENTHAM SCIENCE PUBLISHERS eBooks (2022), pp. 223-245
Closed Access
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