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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:

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

Showing 1-25 of 31 citing articles:

Nettle (Urtica dioica L.) as a functional bioactive food ingredient: Applications in food products and edible films, characterization, and encapsulation systems
Mehdi Mohammadian, Zeinab Mehdipour Biregani, Zeinab Hassanloofard, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104421-104421
Closed Access | Times Cited: 8
Natural preservatives for dairy products
Rezvan Pourahmad, Elahesadat Hosseini, Fatemehsadat Mirmohammadmakki
Elsevier eBooks (2025), pp. 221-249
Closed Access
Traditional plants from Asteraceae family as potential candidates for functional food industry
Paula García-Oliveira, Marta Barral-Martinez, María Carpena, et al.
Food & Function (2021) Vol. 12, Iss. 7, pp. 2850-2873
Open Access | Times Cited: 49
Natural preservatives used in foods: a review
Ana Elena Cedillo-Olivos, Milagros Faridy Juárez‐Chairez, María Stephanie Cid‐Gallegos, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access | Times Cited: 3
Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential Oils
Carmen C. Licón, Armando Moro, Celia M. Librán, et al.
Foods (2020) Vol. 9, Iss. 1, pp. 35-35
Open Access | Times Cited: 30
High-throughput sequencing provides new insights into the roles and implications of core microbiota present in pasteurized milk
Ruixue Ding, Yiming Liu, Shanshan Yang, et al.
Food Research International (2020) Vol. 137, pp. 109586-109586
Closed Access | Times Cited: 28
Production, purification, and characterization of a novel milk-clotting metalloproteinase produced by Bacillus velezensis YH-1 isolated from traditional Jiuqu
Yihui Wang, Tariq Aziz, Gege Hu, et al.
LWT (2023) Vol. 184, pp. 115080-115080
Open Access | Times Cited: 8
An innovative alternative to reduce sodium in cheese: Babassu coconut byproduct improving quality and shelf-life of reduced‑sodium Minas fresh cheese
Rayssa Cruz Lima, Anna Paula Azevedo de Carvalho, Carini Aparecida Lelis, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103601-103601
Closed Access | Times Cited: 2
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
Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria
Beatriz Silva, J. A. Teixeira, Vasco Cadavez, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3206-3206
Open Access | Times Cited: 7
Supercritical Fluid Chromatography development of a predictive analytical tool to selectively extract bioactive compounds by supercritical fluid extraction and pressurised liquid extraction
Thibaud Lefèbvre, Émilie Destandau, Caroline West, et al.
Journal of Chromatography A (2020) Vol. 1632, pp. 461582-461582
Open Access | Times Cited: 20
Plant extracts and essential oils in the dairy industry: A review
Mahmoud Abd El‐Aziz, Heba H. Salama, Rehab S. Sayed
Foods and raw materials (2023), pp. 321-337
Open Access | Times Cited: 5
Indigenous knowledge on the practice of milk container fumigation and its effect on microbial safety of milk among pastoral communities in west Guji zone, southern Ethiopia
Hailu Lemma, Lechisa Asefa, Tibeso Gemechu, et al.
Heliyon (2024) Vol. 10, Iss. 4, pp. e25877-e25877
Open Access | Times Cited: 1
Uso de antioxidantes naturais em queijo Minas frescal - Revisão
Tatiana Labre da Silva, Fernanda De Jorge Gouvêa
Revista do Instituto de Latícinios Cândido Tostes (2024) Vol. 78, Iss. 3, pp. 122-132
Open Access | Times Cited: 1
Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics
Lucia Parafati, Fabiola Pesce, Laura Siracusa, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2669-2669
Open Access | Times Cited: 13
Proteomics analysis of the bio-functions of Dregea sinensis stems provides insights regarding milk-clotting enzyme
Qiong Zhao, Cunchao Zhao, Yanan Shi, et al.
Food Research International (2021) Vol. 144, pp. 110340-110340
Closed Access | Times Cited: 12
The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder
Dilshani Weragama, Viraj Weerasingha, Lakmini Jayasumana, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 10, pp. 5774-5784
Open Access | Times Cited: 11
Supplementation of Double Cream Cheese with Allium roseum: Effects on Quality Improvement and Shelf-Life Extension
Héla Gliguem, Dorsaf Ben Hassine, Leila Ben Haj Said, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1276-1276
Open Access | Times Cited: 10
Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows
Dorota Najgebauer‐Lejko, Agnieszka Pluta-Kubica, Jacek Domagała, et al.
Molecules (2022) Vol. 27, Iss. 24, pp. 8930-8930
Open Access | Times Cited: 7
The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants
Aslı Akpınar, Oktay Yerlıkaya, Ecem Akan, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Open Access | Times Cited: 5
Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese
Marta Ávila, Javier Calzada, Nuria Muñoz-Tébar, et al.
Food Microbiology (2022) Vol. 110, pp. 104185-104185
Open Access | Times Cited: 5
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
Addition of polyphenolic extracts of Myrtus communis and Arbutus unedo fruits to whey: valorization of a common dairy waste product as a functional food
Cassandra Detti, Luana Beatriz dos Santos Nascimento, Antonella Gori, et al.
Journal of the Science of Food and Agriculture (2024)
Open Access
FLAVONOID AND TOTAL PHENOLIC CONTENTS OF GREEN WALNUT FRUITS AND LEAVES, AND THE EFFECTS OF THEIR EXTRACTS ON THE MICROBIOLOGICAL PROPERTIES OF KURUT
Fatih Ramazan İstanbullugil, Z.T. Salieva, Kalipa Salíeva, et al.
GIDA / THE JOURNAL OF FOOD (2024), pp. 1228-1236
Open Access
Peptidases used in dairy technology: Current knowledge and relevant applications
Virgínia Nardy Paiva, Evandro Martins, Solimar Gonçalves Machado, et al.
Research Society and Development (2022) Vol. 11, Iss. 7, pp. e57211730367-e57211730367
Open Access | Times Cited: 2
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