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:
Antimicrobial activities of natural flavonoids against foodborne pathogens and their application in food industry
Yanping Wu, Ling Jiang, Wenyi Ran, et al.
Food Chemistry (2024) Vol. 460, pp. 140476-140476
Closed Access | Times Cited: 2
Yanping Wu, Ling Jiang, Wenyi Ran, et al.
Food Chemistry (2024) Vol. 460, pp. 140476-140476
Closed Access | Times Cited: 2
Showing 2 citing articles:
Natural biopolymers in edible coatings: Applications in food preservation
Arun Karnwal, Gaurav Kumar, Rattandeep Singh, et al.
Food Chemistry X (2025) Vol. 25, pp. 102171-102171
Open Access
Arun Karnwal, Gaurav Kumar, Rattandeep Singh, et al.
Food Chemistry X (2025) Vol. 25, pp. 102171-102171
Open Access
Antioxidant properties and bioactive compounds in rooibos (Aspalathus linearis) and tea (Camellia sinensis) infusions
Julia Płatkiewicz, Anna Łapawa, Robert Frankowski, et al.
European Food Research and Technology (2025)
Closed Access
Julia Płatkiewicz, Anna Łapawa, Robert Frankowski, et al.
European Food Research and Technology (2025)
Closed Access
Latest research progress on anti-microbial effects, mechanisms of action, and product developments of dietary flavonoids: A systematic literature review
J. Q. Luo, Jinhai Luo, Zhili Sheng, et al.
Trends in Food Science & Technology (2024) Vol. 156, pp. 104839-104839
Closed Access
J. Q. Luo, Jinhai Luo, Zhili Sheng, et al.
Trends in Food Science & Technology (2024) Vol. 156, pp. 104839-104839
Closed Access
