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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:

Effects of carbon dots in combination with rosemary-inspired carnosic acid on oxidative stability of deep frying oils
Linlin Zhao, Min Zhang, Haixiang Wang, et al.
Food Control (2021) Vol. 125, pp. 107968-107968
Closed Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Preparation of a Novel Carbon Dot/Polyvinyl Alcohol Composite Film and Its Application in Food Preservation
Linlin Zhao, Min Zhang, Arun S. Mujumdar, et al.
ACS Applied Materials & Interfaces (2022) Vol. 14, Iss. 33, pp. 37528-37539
Closed Access | Times Cited: 106
Cross-linked gelatin film enriched with green carbon quantum dots for bioactive food packaging
Ali Khoshkalampour, Marjan Ghorbani, Zahra Ghasempour
Food Chemistry (2022) Vol. 404, pp. 134742-134742
Closed Access | Times Cited: 68
Application of carbon dots in food preservation: a critical review for packaging enhancers and food preservatives
Linlin Zhao, Min Zhang, Arun S. Mujumdar, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 24, pp. 6738-6756
Closed Access | Times Cited: 54
Rosemary essential oil: Chemical and biological properties, with emphasis on its delivery systems for food preservation
Jun Yang, Gülden Gökşen, Wanli Zhang
Food Control (2023) Vol. 154, pp. 110003-110003
Closed Access | Times Cited: 29
Recent advances in carbon dots-based nanoplatforms: Physicochemical properties and biomedical applications
Shiqiao Rui, Luming Song, Jiaru Lan, et al.
Chemical Engineering Journal (2023) Vol. 476, pp. 146593-146593
Closed Access | Times Cited: 24
Microwave pretreatment effects on the aroma precursors, sensory characteristics and flavor profiles of fragrant rapeseed oil
Lingyan Zhang, Jia Chen, Xingfeng Guo, et al.
Food Chemistry X (2024) Vol. 22, pp. 101381-101381
Open Access | Times Cited: 7
Monitoring of free fatty acid content in mixed frying oils by means of LF-NMR and NIR combined with BP-ANN
Linlin Zhao, Min Zhang, Haixiang Wang, et al.
Food Control (2021) Vol. 133, pp. 108599-108599
Closed Access | Times Cited: 41
Effects of nanoemulsion-based chicken bone gelatin-chitosan coatings with cinnamon essential oil and rosemary extract on the storage quality of ready-to-eat chicken patties
Liqing Qiu, Min Zhang, Bimal Chitrakar, et al.
Food Packaging and Shelf Life (2022) Vol. 34, pp. 100933-100933
Closed Access | Times Cited: 35
Inhibition of the fishy odor from boiled crab meatballs during storage via novel combination of radio frequency and carbon dots
Linlin Zhao, Min Zhang, Haixiang Wang
Food Control (2022) Vol. 136, pp. 108843-108843
Closed Access | Times Cited: 34
Utilization of plant extracts to control the safety and quality of fried foods—A review
Cuicui Li, Long Chen, David Julian McClements, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2310-2345
Closed Access | Times Cited: 16
Effect of simultaneous application of antioxidants in oil and in chicken on heterocyclic aromatic amine formation in deep-fat fried chicken breast
Tian-Pei Zhao, Chenxia Zhang, Yu‐Xiang Ma, et al.
LWT (2023) Vol. 187, pp. 115287-115287
Open Access | Times Cited: 16
Development of active packaging material based on polycaprolactone/hydroxypropyl methylcellulose nanofibers containing carbon dot nanoparticles for meat preservation
Shaghayegh Ahmadi, Ali Khoshkalampour, Marjan Ghorbani, et al.
LWT (2024) Vol. 197, pp. 115913-115913
Open Access | Times Cited: 7
Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds
Lingyan Zhang, Jia Chen, Jiaxin Zhang, et al.
Food Chemistry X (2022) Vol. 16, pp. 100491-100491
Open Access | Times Cited: 27
Quality indexes and composition of 13 commercial hemp seed oils
Matilde Tura, Mara Mandrioli, Enrico Valli, et al.
Journal of Food Composition and Analysis (2022) Vol. 117, pp. 105112-105112
Closed Access | Times Cited: 27
Development of a Novel Film Based on Casein/Modified Tragacanth Gum Enriched by Carbon Quantum Dots for Shelf-Life Extension of Butter
Ali Khoshkalampour, Shaghayegh Ahmadi, Zahra Ghasempour, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 5, pp. 1183-1200
Closed Access | Times Cited: 14
Synthesis and Characterization of Lignocellulose-Based Carbon Quantum Dots (CQDs) and Their Antimicrobial and Antioxidant Functionalities
Wooseok Lee, Seonghyuk Ko
Molecules (2025) Vol. 30, Iss. 3, pp. 667-667
Open Access
Carbon dots as new antioxidants: Synthesis, activity, mechanism and application in the food industry
Dangfeng Wang, Zihao Yan, Likun Ren, et al.
Food Chemistry (2025) Vol. 475, pp. 143377-143377
Closed Access
Carbon dot-based antimicrobial photosensitizer: Synthesis, characterization and antimicrobial performance against food borne pathogens
Elahe Divsalar, Hossein Tajik, Mehran Moradi, et al.
Food Bioscience (2023) Vol. 56, pp. 103220-103220
Closed Access | Times Cited: 11
Hydrothermal synthesis of PVP-passivated clove bud-derived carbon dots for antioxidant, catalysis, and cellular imaging applications
Anurag Kumar Pandey, Kamakshi Bankoti, T. K. Nath, et al.
Colloids and Surfaces B Biointerfaces (2022) Vol. 220, pp. 112926-112926
Open Access | Times Cited: 18
Fluorescent Detection of Organophosphorus Pesticides Using Carbon Dots Derived from Broccoli
Huasheng Man, Mamoun Chaima, Xiangyang Wang, et al.
Arabian Journal for Science and Engineering (2022) Vol. 48, Iss. 7, pp. 8315-8324
Closed Access | Times Cited: 15
Lignocellulosic Biomasses from Agricultural Wastes Improved the Quality and Physicochemical Properties of Frying Oils
Eman Ahmed, Ashraf Zeitoun, Gamal M. Hamad, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3149-3149
Open Access | Times Cited: 13
Synthesized alkyl ferulates with different chain lengths inhibited the formation of lipid oxidation products in soybean oil during deep frying
Jia Chen, Lingyan Zhang, Peng Zhao, et al.
Food Chemistry (2023) Vol. 410, pp. 135458-135458
Closed Access | Times Cited: 7
The function of carnosic acid in lipopolysaccharides-induced hepatic and intestinal inflammation in poultry
Shuangshuang Wan, Xue-yuan Li, Sirui Liu, et al.
Poultry Science (2023) Vol. 103, Iss. 3, pp. 103415-103415
Open Access | Times Cited: 7
Phycocyanin-rich water-in-oil-in-water (W1/O/W2) double emulsion with nanosized particles: Improved color stability against light exposure
Ying Li, Alireza Abbaspourrad
Colloids and Surfaces B Biointerfaces (2022) Vol. 220, pp. 112930-112930
Open Access | Times Cited: 11
Evaluation of antioxidant, antimicrobial and bacterial labeling capacities of four plant byproduct carbon dots
Qi Yu, Min Zhang, Arun S. Mujumdar, et al.
Food Bioscience (2023) Vol. 56, pp. 103091-103091
Closed Access | Times Cited: 6
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