Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Tuning the mechanical properties of pectin films with polyphenol-rich plant extracts
Joseph Robert Nastasi, Melissa Fitzgerald, Vassilis Kontogiorgos
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127536-127536
Open Access | Times Cited: 14

Showing 14 citing articles:

A new hydrocolloid to rival gum Arabic: Characterisation of a traditional food gum from Australian Acacia cambagei.
Thomas Owen Hay, Vassilis Kontogiorgos, Suzanne C. Thompson, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110003-110003
Open Access | Times Cited: 8
Pectin-based edible films and coatings: From extraction to application on food packaging towards circular economy- A review
Amir Syarifuddin, Muhammad Hanif Muflih, Nur Izzah, et al.
Carbohydrate Polymer Technologies and Applications (2025), pp. 100680-100680
Open Access
Development of active edible films from coffee pulp pectin, propolis, and honey with improved mechanical, functional, antioxidant, and antimicrobial properties
Girma Biratu, Henock Woldemichael Woldemariam, Girma Gonfa
Carbohydrate Polymer Technologies and Applications (2024) Vol. 8, pp. 100557-100557
Open Access | Times Cited: 4
The synergistic effect of polyphenols and polypeptides for plant-based bioplastic film – Enhanced UV resistance, antioxidant and antibacterial performance
Yueyuan Yong, Hafiz Nabeel Ahmad, Yingying Gu, et al.
Food Chemistry (2024) Vol. 460, pp. 140746-140746
Closed Access | Times Cited: 3
Development of a blue innovative antioxidant, biodegradable packaging material with Clitoria ternatea L. flos
Marcin Szymański, Mikołaj Pawlik, Renata Dobrucka
Food Bioscience (2024) Vol. 62, pp. 105047-105047
Open Access | Times Cited: 3
UV Radiation and Protein Hydrolysates in Bio-Based Films: Impacts on Properties and Italian Salami Preservation
Viviane Patrícia Romani, Paola Chaves Martins, Meritaine da Rocha, et al.
Antioxidants (2024) Vol. 13, Iss. 5, pp. 517-517
Open Access | Times Cited: 2
Physical, colour, and mechanical properties of pearls (citrus caviar) from three finger lime (Citrus australasica) varieties: Implications for economic value, quality grading, and benchmarking
Joseph Robert Nastasi, Keely Rose Perry, Joel Andrew Abbott, et al.
Food Biophysics (2024) Vol. 19, Iss. 3, pp. 784-794
Open Access | Times Cited: 1
Green Packaging Films with Antioxidant Activity Based on Pectin and Camellia sinensis Leaf Extract
Renata Dobrucka, Mikołaj Pawlik, Marcin Szymański
Molecules (2024) Vol. 29, Iss. 19, pp. 4699-4699
Open Access | Times Cited: 1
Assessment of the Addition of Cricket (Acheta domesticus) Powder to Chickpea (Cicer arietinum) and Flaxseed (Linum usitatissimum) Flours: A Chemometric Evaluation of Their Pasting Properties
Joseph Robert Nastasi, Siyu Ma, Shanmugam Alagappan, et al.
Applied Sciences (2024) Vol. 14, Iss. 16, pp. 7131-7131
Open Access
Exploring the use of portable infrared spectroscopy as a quality assurance tool for the Australian Native/Traditional food industry: a case study on finger lime (Citrus australasica)
Joseph Robert Nastasi, Keely Rose Perry, Shanmugam Alagappan, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7570-7579
Open Access
Design and Evaluation of pH-Sensitive Pectin Films Infused with Anthocyanin-Rich Extracts from Australian Native Fruits for Intelligent Food Packaging Applications
Joseph Robert Nastasi, Thomas Owen Hay, Melissa Fitzgerald, et al.
Food Biophysics (2024) Vol. 20, Iss. 1
Open Access
The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review
Chenyang Shi, Chongting Guo, Shan Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101955-101955
Open Access
Systematic application of UPLC-Q-ToF-MS/MS coupled with chemometrics for the identification of natural food pigments from Davidson plum and native currant
Thomas Owen Hay, Melissa Fitzgerald, Joseph Robert Nastasi
Food Chemistry X (2024) Vol. 25, pp. 102072-102072
Open Access
Comparison of Gidyea Gum, Gum Arabic, and Maltodextrin in the Microencapsulation and Colour Stabilisation of Anthocyanin-Rich Powders Using Freeze-Drying and Spray-Drying Techniques
Thomas Owen Hay, Joseph Robert Nastasi, Sangeeta Prakash, et al.
Food Hydrocolloids (2024), pp. 111023-111023
Open Access
Page 1

Scroll to top