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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:

Effect of γ-irradiation and the use of combined treatments with edible bioactive coating on carrot preservation
Yosra Ben‐Fadhel, Maria Celeste Cingolani, Leilei Li, et al.
Food Packaging and Shelf Life (2021) Vol. 28, pp. 100635-100635
Closed Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review
Bhawna Bisht, Pooja Bhatnagar, Prateek Gururani, et al.
Trends in Food Science & Technology (2021) Vol. 114, pp. 372-385
Closed Access | Times Cited: 142
Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation
Maria C. Giannakourou, Theofania Tsironi
Foods (2021) Vol. 10, Iss. 4, pp. 830-830
Open Access | Times Cited: 107
Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review
Hwan Hee Yu, Young‐Wook Chin, Hyun‐Dong Paik
Foods (2021) Vol. 10, Iss. 10, pp. 2418-2418
Open Access | Times Cited: 104
Ultrasound and its combined application in the improvement of microbial and physicochemical quality of fruits and vegetables: A review
Kai Fan, Jiaxin Wu, Libing Chen
Ultrasonics Sonochemistry (2021) Vol. 80, pp. 105838-105838
Open Access | Times Cited: 62
Improvement in properties of edible film through non-thermal treatments and nanocomposite materials: A review
Dipak Das, Parmjit S. Panesar, Charanjiv Singh Saini, et al.
Food Packaging and Shelf Life (2022) Vol. 32, pp. 100843-100843
Closed Access | Times Cited: 40
LC-MS-based metabolomics reveals metabolite dynamic changes during irradiation of goat meat
Wei Jia, Zibian Fan, Qingyun Shi, et al.
Food Research International (2021) Vol. 150, pp. 110721-110721
Closed Access | Times Cited: 50
Topical advances of edible coating based on the nanoemulsions encapsulated with plant essential oils for foodborne pathogen control
Chen Shen, Wenqing Chen, Changzhu Li, et al.
Food Control (2022) Vol. 145, pp. 109419-109419
Closed Access | Times Cited: 29
Recent advances in physical treatments of papaya fruit for postharvest quality retention: A review
B. R. Vinod, Ram Asrey, Shruti Sethi, et al.
eFood (2023) Vol. 4, Iss. 2
Open Access | Times Cited: 20
Combining Non-Thermal Processing Techniques with Edible Coating Materials: An Innovative Approach to Food Preservation
Arezou Khezerlou, Hajar Zolfaghari, Samira Forghani, et al.
Coatings (2023) Vol. 13, Iss. 5, pp. 830-830
Open Access | Times Cited: 20
Irradiation: A tool for the sustainability of fruit and vegetable supply chain-Advancements and future trends
Sahil Chaudhary, Satish Kumar, Vikas Kumar, et al.
Radiation Physics and Chemistry (2024) Vol. 217, pp. 111511-111511
Closed Access | Times Cited: 6
Preparation and physicochemical effects of zein nanofiber membrane encapsulated with citral/HP-β-CD inclusion complex and its application on cheese
Chen Shen, Wenqing Chen, Changzhu Li, et al.
Food Bioscience (2022) Vol. 50, pp. 101990-101990
Closed Access | Times Cited: 19
Addition of montmorillonite to improve the barrier and wetting properties of chitosan-based coatings and the application on the preservation of Shatang mandarin
Siyuan Cao, Min Liu, Lina Zou, et al.
Food Packaging and Shelf Life (2022) Vol. 33, pp. 100889-100889
Closed Access | Times Cited: 17
Challenges and Opportunities in the Sustainable Improvement of Carrot Production
Antonello Paparella, Prasada Rao Kongala, Annalisa Serio, et al.
Plants (2024) Vol. 13, Iss. 15, pp. 2092-2092
Open Access | Times Cited: 3
Edible Coating for Fresh-Cut Fruit and Vegetable Preservation: Biomaterials, Functional Ingredients, and Joint Non-Thermal Technology
Mengjie Ma, Yueyue Liu, Shuaizhong Zhang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3937-3937
Open Access | Times Cited: 3
Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots
Andrés Felipe Rivera Leiva, Joaquín Hernández‐Fernández, Rodrigo Ortega‐Toro
Polymers (2022) Vol. 14, Iss. 23, pp. 5077-5077
Open Access | Times Cited: 15
Detecting ultraviolet C radiation under polyethylene terephthalate (PET) packaging by thermoluminescence analysis using commercial dosimeters
C. Boronat, V. Correcher, Juan Carlos Bravo
Food Packaging and Shelf Life (2024) Vol. 42, pp. 101263-101263
Open Access | Times Cited: 2
Effect of γ-irradiation and antimicrobial agent on properties of poly(L-lactide) active films
Alexandra A. Fedorenko, Evgeny V. Grinyuk, I.A. Salnikova, et al.
Journal of Macromolecular Science Part A (2024), pp. 1-10
Closed Access | Times Cited: 1
Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions
Carolina Medina‐Jaramillo, Karen Usgame-Fagua, Nelson Franco-González, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 641-641
Open Access | Times Cited: 7
Biobased edible food coatings for food applications
D. Subhasri, Shubham Nimbkar, J.A. Moses, et al.
Elsevier eBooks (2023), pp. 263-302
Closed Access | Times Cited: 3
Application of combined essential oils and bacteriocins encapsulated in gelatin for bio‐preservation of meatballs
Elham Sarmast, Gildas Gaëlle Domguia Foudjing, Stéphane Salmieri, et al.
Journal of Food Safety (2023) Vol. 43, Iss. 6
Closed Access | Times Cited: 3
Application of nano-encapsulated antimicrobial compounds combined with MAP for bio-preservation of ground meat
Mohammad Masoomian, Elham Sarmast, Stéphane Salmieri, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 6, pp. 6552-6565
Closed Access | Times Cited: 3
Whey Protein Isolate-Based Edible Coatings Incorporated with Jojoba Oil as a Novel Approach for Improving the Quality of Fresh-Cut Root Parsley during Refrigerated Storage
Sabina Galus, Magdalena Mikus, Agnieszka Ciurzyńska, et al.
Applied Sciences (2022) Vol. 12, Iss. 18, pp. 9023-9023
Open Access | Times Cited: 5
Natural Ingredients in Functional Coatings—Recent Advances and Future Challenges
Radu Claudiu Fierăscu, Irina Fierăscu, Irina Elena Chican
Coatings (2021) Vol. 11, Iss. 4, pp. 429-429
Open Access | Times Cited: 6
Radiation processing of papad – A sustainable method to improve safety and shelf life
Shraddha A. Bhoir, Sweetie R. Kanatt
Applied Radiation and Isotopes (2023) Vol. 201, pp. 111017-111017
Closed Access | Times Cited: 2
Application of irradiation in the food industry
Uma Maheshwari Srinivasa, P. S. Sruthi, Navin K. Rastogi, et al.
Elsevier eBooks (2022), pp. 221-253
Closed Access | Times Cited: 3
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