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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:

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

Showing 1-25 of 62 citing articles:

A novel fluorescence probe for ultrafast detection of SO2 derivatives/biogenic amines and its multi-application: Detecting food and fish freshness, fluorescent dye and bioimaging
Yaxin Yang, Xiaomei Yan, Tianyu Liang, et al.
Journal of Hazardous Materials (2024) Vol. 469, pp. 134003-134003
Closed Access | Times Cited: 43
A review of biogenic amines in fermented foods: Occurrence and health effects
Nikita Saha Turna, Rena Chung, Lorraine McIntyre
Heliyon (2024) Vol. 10, Iss. 2, pp. e24501-e24501
Open Access | Times Cited: 39
Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a “Planeterranean” diet
Justyna Godos, Francesca Scazzina, Corrado Paternò Castello, et al.
Journal of Translational Medicine (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 32
Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities
Shasha Zheng, Chunyu Wang, Yingying Hu, et al.
Food Research International (2024) Vol. 178, pp. 113951-113951
Closed Access | Times Cited: 20
A Review: Microbial Diversity and Function of Fermented Meat Products in China
Zhengli Wang, Zhengxi Wang, Lili Ji, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 56
A colorimetric and ratiometric fluorescent paper chip for biogenic amine monitoring based on a simple pH-sensitive AIEgen
Xirui Chen, Yujie Tu, Song Cheng, et al.
Chemical Engineering Journal (2022) Vol. 450, pp. 137928-137928
Closed Access | Times Cited: 42
Engineered nanomaterials‐based sensing systems for assessing the freshness of meat and aquatic products: A state‐of‐the‐art review
Xiaoyan Duan, Zhuoran Li, Lei Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 430-450
Closed Access | Times Cited: 39
A colorimetric and NIR fluorescent probe for ultrafast detecting bisulfite and organic amines and its applications in food, imaging, and monitoring fish freshness
Keli Zhong, Yang Li, Xiaoling Hu, et al.
Food Chemistry (2023) Vol. 438, pp. 137987-137987
Closed Access | Times Cited: 39
Lactic Acid Bacteria in Fermented Fish: Enhancing Flavor and Ensuring Safety
Haotian Cai, Lei Tao, Xianyuan Zhou, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101206-101206
Open Access | Times Cited: 13
Navigating the development of silver nanoparticles based food analysis through the power of artificial intelligence
Hichem Moulahoum, Faezeh Ghorbanizamani
Food Chemistry (2024) Vol. 445, pp. 138800-138800
Closed Access | Times Cited: 12
Critical review and recent advances of 2D materials-Based gas sensors for food spoilage detection
Nirav Joshi, Gaurav Pransu, Carlos Adam Conté-Júnior
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10536-10559
Closed Access | Times Cited: 31
Gut microbiota and anti-aging: Focusing on spermidine
Leilei Yu, Jiani Pan, Min Guo, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10419-10437
Closed Access | Times Cited: 18
Review on emerging applications of nanobiosensor in food safety
N. Guruprasath, P. Sankarganesh, Samuel Ayofemi Olalekan Adeyeye, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 3950-3972
Open Access | Times Cited: 7
Research progress of chilled meat freshness detection based on nanozyme sensing systems
Guangchun Song, Cheng Li, Marie‐Laure Fauconnier, et al.
Food Chemistry X (2024) Vol. 22, pp. 101364-101364
Open Access | Times Cited: 6
Biogenic amines in fresh fish and fishery products and emerging control
Abimannan Arulkumar, Spiros Paramithiotis, S. Paramasivam
Aquaculture and Fisheries (2021) Vol. 8, Iss. 4, pp. 431-450
Open Access | Times Cited: 39
Traditional fermented foods as vehicle of non-dairy probiotics: Perspectives in South East Asia countries
Nur Anis Raihana Mhd Rodzi, Lai Kuan Lee
Food Research International (2021) Vol. 150, pp. 110814-110814
Closed Access | Times Cited: 36
Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems
Patrick Blondin Tsafack, Apollinaire Tsopmo
Heliyon (2022) Vol. 8, Iss. 9, pp. e10456-e10456
Open Access | Times Cited: 22
A polydiacetylene (PDA) based dual-mode optical sensor for the ppb level selective detection of biogenic polyamines
Ankit Thakuri, R. Acharya, Mainak Banerjee, et al.
Sensors and Actuators B Chemical (2024) Vol. 409, pp. 135573-135573
Closed Access | Times Cited: 4
Pulsed electric field assisted mixed bacteria to efficiently control biogenic amines in air-dried goose
Yujing Zhou, Jue Xu, Xiankang Fan, et al.
Food Bioscience (2025), pp. 105935-105935
Closed Access
Recent advances in metal-organic frameworks (MOFs)-based colorimetric sensors for visual detection of food freshness
Weicheng Sun, Yapeng Huo, Xueying Feng, et al.
Coordination Chemistry Reviews (2025) Vol. 535, pp. 216638-216638
Closed Access
Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal‐derived foods
Claudia Antonino, Graziana Difonzo, Michele Faccia, et al.
Journal of Food Science (2023) Vol. 89, Iss. 2, pp. 748-772
Open Access | Times Cited: 12
Flavour Characteristics of Fermented Meat Products in China: A Review
M. Hao, Wei Wang, Jiamin Zhang, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 830-830
Open Access | Times Cited: 11
A sensing label or gel loaded with an NIR emission fluorescence probe for ultra-fast detection of volatile amine and fish freshness
Keli Zhong, Yafei Zhao, Yuqing He, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2024) Vol. 318, pp. 124501-124501
Closed Access | Times Cited: 4
Recent advances on shrimp paste: key flavor components and biochemical formation pathway, biogenic amine formation, microbial functions, and innovative process strategies
Mengyue Hu, Ling Zhao, Hui-Hui Sun, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104694-104694
Closed Access | Times Cited: 4
Trace Level Detection of Putrescine and Cadaverine in Food Samples Using a Novel Rhodanine-Imidazole Dyad and Evaluation of its Biological Properties
Suman Joseph, K. Sanjeev Kumar
Journal of Hazardous Materials (2024) Vol. 480, pp. 136445-136445
Closed Access | Times Cited: 4
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