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:

Nanotechnology in the agri-food sector: Consumer perceptions
Héctor Gómez-Llorente, Pau Hervás, Édgar Pérez‐Esteve, et al.
NanoImpact (2022) Vol. 26, pp. 100399-100399
Open Access | Times Cited: 19

Showing 19 citing articles:

Consumer behavior towards nanopackaging - A new trend in the food industry
Shahida Anusha Siddiqui, Oscar Zannou, Nur Alim Bahmid, et al.
Future Foods (2022) Vol. 6, pp. 100191-100191
Closed Access | Times Cited: 44
Recent Trends and Advancements in Nanoemulsions: Production Methods, Functional Properties, Applications in Food Sector, Safety and Toxicological Effects
Gurveer Kaur, Chirasmita Panigrahi, Swati Agarwal, et al.
Food Physics (2024) Vol. 1, pp. 100024-100024
Open Access | Times Cited: 9
Advancing Agriculture: Harnessing Smart Nanoparticles for Precision Fertilization
Asma Munir, Muhammad Ali Salah, Mazher Ali, et al.
BioNanoScience (2024) Vol. 14, Iss. 4, pp. 3846-3863
Closed Access | Times Cited: 6
The challenges of food preservation materials and technologies for a more sustainable world
Carlos Alberto Fuenmayor, Fabio Licciardello
Food Packaging and Shelf Life (2024) Vol. 43, pp. 101273-101273
Closed Access | Times Cited: 4
Global Regulatory Frameworks for Nanomaterials in Food Packaging
Singam Suranjoy Singh, Anns Annie Gigi, Prasanth K.S. Pillai, et al.
(2025), pp. 381-407
Closed Access
Nanofood insights: A survey of U.S. consumers’ attitudes toward the use of nanotechnology in food processing
Jean A. Parrella, Holli R. Leggette, Peng Lu, et al.
Appetite (2024) Vol. 201, pp. 107613-107613
Open Access | Times Cited: 3
Micro and nanoengineered structures and compounds: nanocellulose
Elaine Cristina Lengowski, Talita Szlapak Franco, Lívia Maria Mello Viana, et al.
Cellulose (2023) Vol. 30, Iss. 17, pp. 10595-10632
Closed Access | Times Cited: 8
Nanozyme: An emerging tool for food packaging
Tao Wang, Longxin Lai, Yanyan Huang, et al.
Food Control (2023) Vol. 155, pp. 110104-110104
Closed Access | Times Cited: 8
Potential Applications of Environmentally Friendly Nanoparticles in Food Matrices: A Review
Marcelo Gomes Soares, Gabriel Cicalese Bevilaqua, Marieli de Lima
Food and Bioprocess Technology (2023) Vol. 16, Iss. 12, pp. 2742-2760
Closed Access | Times Cited: 6
Communication of food‐related health risks and benefits – a systematic review (2018‐2022)
Katarzyna Jaśkiewicz, Oli Taylor, B. Senior, et al.
EFSA Supporting Publications (2023) Vol. 20, Iss. 7
Open Access | Times Cited: 6
Prospects for the next generation of artificial enzymes for ensuring the quality of chilled meat: Opportunities and challenges
Jiahui Chen, Xing Zhang, Anthony Pius Bassey, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 11, pp. 3583-3603
Closed Access | Times Cited: 10
Central Countries' and Brazil's Contributions to Nanotechnology
Jonas Farias Santos, Leydi del Rocío Silva-Calpa, Fernando Gomes de Souza, et al.
Current Nanomaterials (2023) Vol. 9, Iss. 2, pp. 109-147
Closed Access | Times Cited: 4
Emphasizes the Role of Nanotechnology in Bioremediation of Pollutants
Saikat Ghosh, Priyanka Dheer, Nilaya Kumar Panda, et al.
(2023), pp. 469-504
Closed Access | Times Cited: 2
Exploring the Brazilian consumer perceptions of nanotechnology in food
Rui A. Gonçalves, Inayara Beatriz Araújo Martins, Marcela de Alcântara, et al.
Journal of Future Foods (2024) Vol. 5, Iss. 5, pp. 496-502
Closed Access
Intragastric exposure of rats to silver nanoparticles modulates the redox balance and expression of steroid receptors in testes
Michał Oczkowski, Katarzyna Dziendzikowska, Joanna Gromadzka-Ostrowska, et al.
Food and Chemical Toxicology (2024) Vol. 191, pp. 114841-114841
Closed Access
Non-thermal inactivation of Alicyclobacillus acidoterrestris and guaiacol production in orange juice by using silica microparticles functionalised with essential oil components
Héctor Gómez-Llorente, Oumaima Moumane, Sergio Grau-Martínez, et al.
Food Control (2024), pp. 110896-110896
Open Access
Willingness to try food with the application of nanotechnology
Filipe Quevedo-Silva, Rafaela Flores Kuff, Felipe Nogueira de Oliveira
Cadernos de Ciência & Tecnologia (2023) Vol. 40, pp. 27225-27225
Open Access | Times Cited: 1
The Main Pillars of Supporting the Acceptance of Cultured Meat as a Possible Alternative Source for Sustainable Food Consumption
Lelia Voinea, Dorin Vicențiu Popescu, Teodor Mihai Negrea, et al.
New Trends in Sustainable Business and Consumption (2023), pp. 416-423
Open Access
The co-transport of Cd(II) and nZnO in saturated soil packed column: effects of ionic strength and pH
Min Liao, Bin Guo, Yixin Luo, et al.
Acta Geochimica (2023)
Closed Access
Page 1

Scroll to top