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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:

Application an edible active coating based on chitosan- Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4 °C
Sajad Shokri, Karim Parastouei, Maryam Taghdir, et al.
International Journal of Biological Macromolecules (2020) Vol. 153, pp. 846-854
Closed Access | Times Cited: 140

Showing 1-25 of 140 citing articles:

Edible coatings and antimicrobial nanoemulsions for enhancing shelf life and reducing foodborne pathogens of fruits and vegetables: A review
Nasser A. Al-Tayyar, Ahmed M. Youssef, Rashad R. Al-Hindi
Sustainable materials and technologies (2020) Vol. 26, pp. e00215-e00215
Closed Access | Times Cited: 173
The versatility of collagen and chitosan: From food to biomedical applications
Ainhoa Irastorza, Iratxe Zarandona, Mireia Andonegi, et al.
Food Hydrocolloids (2021) Vol. 116, pp. 106633-106633
Open Access | Times Cited: 135
Nanoemulsions: Techniques for the preparation and the recent advances in their food applications
K. Sneha, Ashwani Kumar
Innovative Food Science & Emerging Technologies (2021) Vol. 76, pp. 102914-102914
Closed Access | Times Cited: 135
Active natural-based films for food packaging applications: The combined effect of chitosan and nanocellulose
Sofia M. Costa, Diana P. Ferreira, P. Teixeira, et al.
International Journal of Biological Macromolecules (2021) Vol. 177, pp. 241-251
Open Access | Times Cited: 132
Edible coating and films as promising packaging: a mini review
Saeed Paidari, Nafiseh Zamindar, Reza Tahergorabi, et al.
Journal of Food Measurement & Characterization (2021) Vol. 15, Iss. 5, pp. 4205-4214
Closed Access | Times Cited: 126
Nanoemulsion-Based Technologies for Delivering Natural Plant-Based Antimicrobials in Foods
David Julian McClements, Arun K. Das, Pubali Dhar, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 104
Recent developments in industrial applications of nanoemulsions
Yeşim Özoğul, Gokcem Tonyali Karsli, Mustafa Durmuş, et al.
Advances in Colloid and Interface Science (2022) Vol. 304, pp. 102685-102685
Closed Access | Times Cited: 94
Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review
Ianne Kong, Pascal Degraeve, Liew Phing Pui
Foods (2022) Vol. 11, Iss. 4, pp. 555-555
Open Access | Times Cited: 81
Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges
Loris Pinto, Melvin R. Tapia-Rodríguez, Federico Baruzzi, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2315-2315
Open Access | Times Cited: 73
Investigation of physicochemical properties, antimicrobial and antioxidant activity of edible films based on chitosan/casein containing Origanum vulgare L. essential oil and its effect on quality maintenance of cherry tomato
Narjes Roshandel-hesari, Majid Mokaber‐Esfahani, Akram Taleghani, et al.
Food Chemistry (2022) Vol. 396, pp. 133650-133650
Closed Access | Times Cited: 71
Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases
Jindi Wang, Fangyuan Zhao, Jinglin Huang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 18, pp. 6272-6297
Closed Access | Times Cited: 65
“Review of strategic methods for encapsulating essential oils into chitosan nanosystems and their applications”
Amro Shetta, Isra H. Ali, Nouran S. Sharaf, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129212-129212
Closed Access | Times Cited: 17
Preparation and characterization of gellan gum-chitosan polyelectrolyte complex films with the incorporation of thyme essential oil nanoemulsion
Xinhui Zhang, Donghong Liu, Tony Z. Jin, et al.
Food Hydrocolloids (2020) Vol. 114, pp. 106570-106570
Open Access | Times Cited: 129
Effect of edible composite film based on chitosan and cumin essential oil-loaded nanoemulsion combined with low-dose gamma irradiation on microbiological safety and quality of beef loins during refrigerated storage
Hossein Dini, Aziz A. Fallah, Mojtaba Bonyadian, et al.
International Journal of Biological Macromolecules (2020) Vol. 164, pp. 1501-1509
Closed Access | Times Cited: 111
Edible and Functionalized Films/Coatings—Performances and Perspectives
Sorin Marius Avramescu, Claudia Butean, Claudia Popa, et al.
Coatings (2020) Vol. 10, Iss. 7, pp. 687-687
Open Access | Times Cited: 94
Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review
Arun K. Das, Pramod Kumar Nanda, Samiran Bandyopadhyay, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2677-2700
Open Access | Times Cited: 82
Antibacterial Activity and Mechanism of Linalool against Shewanella putrefaciens
Fengyu Guo, Liang Qiong, Ming Zhang, et al.
Molecules (2021) Vol. 26, Iss. 1, pp. 245-245
Open Access | Times Cited: 78
Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage
Yeimmy Peralta-Ruíz, Carlos David Grande‐Tovar, Angie Sinning-Mangonez, et al.
Polymers (2020) Vol. 12, Iss. 8, pp. 1822-1822
Open Access | Times Cited: 73
Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat
Xi Zhou, Xinxiang Zong, Min Zhang, et al.
International Journal of Biological Macromolecules (2021) Vol. 183, pp. 331-339
Closed Access | Times Cited: 70
Developing multifunctional edible coatings based on alginate for active food packaging
Mohamed S. Abdel Aziz, Hend E. Salama
International Journal of Biological Macromolecules (2021) Vol. 190, pp. 837-844
Closed Access | Times Cited: 60
Mechanisms underlying the deterioration of fish quality after harvest and methods of preservation
Xiaobao Nie, Ruichang Zhang, Lilin Cheng, et al.
Food Control (2022) Vol. 135, pp. 108805-108805
Closed Access | Times Cited: 60
Nanoemulsified clove essential oils-based edible coating controls Pseudomonas spp.-causing spoilage of tilapia (Oreochromis niloticus) fillets: Working mechanism and bacteria metabolic responses
Yao-Wen Hai, Disheng Zhou, Yi Lin Nicole Lam, et al.
Food Research International (2022) Vol. 159, pp. 111594-111594
Closed Access | Times Cited: 41
Essential Oil Nanoemulsion Edible Coating in Food Industry: a Review
Kanika Sharma, Azadeh Babaei, Khyati Oberoi, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 11, pp. 2375-2395
Closed Access | Times Cited: 40
Antimicrobial mechanism of linalool against Brochothrix thermosphacta and its application on chilled beef
Rongrong He, Qiuping Zhong, Weijun Chen, et al.
Food Research International (2022) Vol. 157, pp. 111407-111407
Closed Access | Times Cited: 40
Co-encapsulation of Pimpinella anisum and Coriandrum sativum essential oils based synergistic formulation through binary mixture: Physico-chemical characterization, appraisal of antifungal mechanism of action, and application as natural food preservative
Somenath Das, Vipin Kumar Singh, Anand Kumar Chaudhari, et al.
Pesticide Biochemistry and Physiology (2022) Vol. 184, pp. 105066-105066
Closed Access | Times Cited: 37
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