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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:

Antioxidant Effect of Nanoemulsions Based on Citrus Peel Essential Oils: Prevention of Lipid Oxidation in Trout
Yılmaz Uçar
European Journal of Lipid Science and Technology (2020) Vol. 122, Iss. 5
Closed Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases
Jindi Wang, Fangyuan Zhao, Jinglin Huang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 18, pp. 6272-6297
Closed Access | Times Cited: 70
Recent developments of natural antimicrobials and antioxidants on fish and fishery food products
Nikheel Bhojraj Rathod, R. C. Ranveer, Soottawat Benjakul, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 4182-4210
Closed Access | Times Cited: 99
Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review
Arun K. Das, Pramod Kumar Nanda, Samiran Bandyopadhyay, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2677-2700
Open Access | Times Cited: 83
Utilizing citrus peel waste: a review of essential oil extraction, characterization, and food-industry potential
Sumit Grover, Poonam Aggarwal, Anil Kumar, et al.
Biomass Conversion and Biorefinery (2024)
Closed Access | Times Cited: 11
Intelligent detection and control of quality deterioration of fresh aquatic products in the supply chain: A review
Xuhang Wei, Min Zhang, Kai Chen, et al.
Computers and Electronics in Agriculture (2024) Vol. 218, pp. 108720-108720
Closed Access | Times Cited: 9
The antimicrobial effect of grapefruit peel essential oil and its nanoemulsion on fish spoilage bacteria and food-borne pathogens
Yeşim Özoğul, Fatih Özoğul, Piotr Kulawik
LWT (2020) Vol. 136, pp. 110362-110362
Closed Access | Times Cited: 63
Optimization of hydrolysis conditions for the production of protein hydrolysates from fish wastes using response surface methodology
Koray Korkmaz, Bahar Tokur
Food Bioscience (2021) Vol. 45, pp. 101312-101312
Closed Access | Times Cited: 53
Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples
Zafer Ceylan, Nazan Kutlu, Raciye Meral, et al.
Food Bioscience (2021) Vol. 42, pp. 101076-101076
Closed Access | Times Cited: 46
Citrus By-Products as a Valuable Source of Biologically Active Compounds with Promising Pharmaceutical, Biological and Biomedical Potential
Silvija Šafranko, Drago Šubarić, Igor Jerković, et al.
Pharmaceuticals (2023) Vol. 16, Iss. 8, pp. 1081-1081
Open Access | Times Cited: 17
Development of composite nanoemulsion gels as carriers for co-delivery of wheat germ oil and probiotics and their incorporation in yoghurt
Asmaa G. Abu-El Khair, Tarek N. Soliman, Ayat F. Hashim
Food Bioscience (2023) Vol. 55, pp. 103001-103001
Closed Access | Times Cited: 16
Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation
Konstantinos Zaharioudakis, Constantinos E. Salmas, N. Andritsos, et al.
Frontiers in Food Science and Technology (2024) Vol. 4
Open Access | Times Cited: 6
Nano-Encapsulation of Citrus Essential Oils: Methods and Applications of Interest for the Food Sector
Ioana Oprea, Anca Corina Fărcaş, Loredana Leopold, et al.
Polymers (2022) Vol. 14, Iss. 21, pp. 4505-4505
Open Access | Times Cited: 27
Recent developments in nanoemulsions against spoilage in cold-stored fish: A review
Jiaxin Zhao, Weiqing Lan, Jing Xie
Food Chemistry (2023) Vol. 429, pp. 136876-136876
Closed Access | Times Cited: 15
Citrus essential oils – Based nano-emulsions: Functional properties and potential applications
Mădălina Medeleanu, Anca Corina Fărcaş, Cristina Coman, et al.
Food Chemistry X (2023) Vol. 20, pp. 100960-100960
Open Access | Times Cited: 15
Natural preservatives for fish and seafood
Yılmaz Uçar, Mustafa Durmuş, Yeşim Özoğul
Elsevier eBooks (2025), pp. 193-220
Closed Access
Recent Advances in Natural Product-Based Nanoemulsions as Promising Substitutes for Hazardous Synthetic Food Additives: A New Revolution in Food Processing
Fatemeh Barzegar, Samaneh Nabizadeh, Marzieh Kamankesh, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 5, pp. 1087-1108
Closed Access | Times Cited: 10
A novel strategy for Au in food science: Nanoformulation in dielectric, sensory properties, and microbiological quality of fish meat
Turgay Çetinkaya, Zafer Ceylan, Raciye Meral, et al.
Food Bioscience (2021) Vol. 41, pp. 101024-101024
Closed Access | Times Cited: 21
Edible and essential oils nanoparticles in food: a review on the production, characterization, application, stability, and market scenario
Isaias da Silva Sales, Tayane de Jesus Freitas, Flávia Barbosa Schappo, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12420-12447
Closed Access | Times Cited: 7
Application of resveratrol on oxidative stability of protein-based Antarctic krill oil high internal phase emulsion
Yang Li, Xuening Yu, Rui Liu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101727-101727
Open Access | Times Cited: 1
Recent insight into nanotechnology in fish processing: a knowledge gap analysis
Gonca Alak, Muhammed Atamanalp, Veysel Parlak, et al.
Nanotechnology (2023) Vol. 34, Iss. 38, pp. 382001-382001
Closed Access | Times Cited: 3
The Orange Peel: An Outstanding Source of Chemical Resources
Gianfranco Fontana
IntechOpen eBooks (2021)
Open Access | Times Cited: 6
The Effect of Some Natural Antioxidants on Quality Properties of Pikeperch (Sander lucioperca) Meat Balls
Şengül Bilgin, Selin METİN
Journal of Limnology and Freshwater Fisheries Research (2022) Vol. 8, Iss. 2, pp. 140-149
Open Access | Times Cited: 4
Lutein extract‐loaded nanoemulsions: Preparation, characterization, and application in dairy product
Anuradha Saini, Parmjit S. Panesar, Neeraj Dilbaghi, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Open Access | Times Cited: 3
Critical review on Citrus essential oil extracted from processing waste-based nanoemulsion: preparation, characterization, and emerging food application
Parismita Koch, Subhamoy Dhua, Poonam Mishra
Journal of Essential Oil Research (2024), pp. 1-19
Closed Access
Final Residues, Dissipation Dynamics and Dietary Risk Assessment of Cupric Nonyl Phenolsulfonate in Citrus and Soil
Xiufeng Duan, Hanbing Du, Na Yan, et al.
Soil and Sediment Contamination An International Journal (2024) Vol. 33, Iss. 8, pp. 1515-1525
Closed Access
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