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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:

Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties
Branislav Šojić, Vladimir Tomović, Sunčica Kocić‐Tanackov, et al.
LWT (2020) Vol. 130, pp. 109661-109661
Open Access | Times Cited: 62

Showing 1-25 of 62 citing articles:

Emerging Green Techniques for the Extraction of Antioxidants from Agri-Food By-Products as Promising Ingredients for the Food Industry
Serena Carpentieri, Farid Soltanipour, Giovanna Ferrari, et al.
Antioxidants (2021) Vol. 10, Iss. 9, pp. 1417-1417
Open Access | Times Cited: 119
Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products
Milad Hadidi, Jose C. Orellana-Palacios, Fatemeh Aghababaei, et al.
LWT (2022) Vol. 169, pp. 114003-114003
Open Access | Times Cited: 108
The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview
Sara Ricardo‐Rodrigues, Maria Inês Rouxinol, Ana Cristina Agulheiro‐Santos, et al.
Applied Biosciences (2024) Vol. 3, Iss. 1, pp. 87-101
Open Access | Times Cited: 21
Supercritical Extraction Techniques for Obtaining Biologically Active Substances from a Variety of Plant Byproducts
Filip Herzyk, Dorota Piłakowska-Pietras, Małgorzata Korzeniowska
Foods (2024) Vol. 13, Iss. 11, pp. 1713-1713
Open Access | Times Cited: 20
Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products
Mirian Pateiro, Julián Andrés Gómez‐Salazar, Mariana Jaime-Patlán, et al.
Antioxidants (2021) Vol. 10, Iss. 2, pp. 181-181
Open Access | Times Cited: 95
Overview of plant extracts as natural preservatives in meat
Alzaidi Mohammed Awad, Pavan Kumar, Mohammad Rashedi Ismail‐Fitry, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 8
Open Access | Times Cited: 57
Fennel essential oil loaded porous starch-based microencapsulation as an efficient delivery system for the quality improvement of ground pork
Yanan Sun, Min Zhang, Bhesh Bhandari, et al.
International Journal of Biological Macromolecules (2021) Vol. 172, pp. 464-474
Closed Access | Times Cited: 56
Thyme (Thymus vulgaris L.) polyphenols ameliorate DSS-induced ulcerative colitis of mice by mitigating intestinal barrier damage, regulating gut microbiota, and suppressing TLR4/NF-κB-NLRP3 inflammasome pathways
Zuman Zhou, Wanying He, Honglei Tian, et al.
Food & Function (2022) Vol. 14, Iss. 2, pp. 1113-1132
Closed Access | Times Cited: 52
Essential Oils from Apiaceae, Asteraceae, Cupressaceae and Lamiaceae Families Grown in Serbia: Comparative Chemical Profiling with In Vitro Antioxidant Activity
Nevena Gladikostić, Bojana Ikonić, Nemanja Teslić, et al.
Plants (2023) Vol. 12, Iss. 4, pp. 745-745
Open Access | Times Cited: 27
Isolation, Bioactive Potential, and Application of Essential Oils and Terpenoid-Rich Extracts as Effective Antioxidant and Antimicrobial Agents in Meat and Meat Products
Branislav Šojić, Sanja Milošević, Danica Savanović, et al.
Molecules (2023) Vol. 28, Iss. 5, pp. 2293-2293
Open Access | Times Cited: 25
Effects of Dill (Anethum graveolens) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger
Milo Mujović, Branislav Šojić, Tatjana Peulić, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 896-896
Open Access | Times Cited: 8
Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification
Shasha Qi, Peng Wang, Ping Zhan, et al.
Food Chemistry (2021) Vol. 371, pp. 131111-131111
Closed Access | Times Cited: 55
Selected Aspects Related to Medicinal and Aromatic Plants as Alternative Sources of Bioactive Compounds
Radu Claudiu Fierăscu, Irina Fierăscu, Anda Maria Baroi, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 4, pp. 1521-1521
Open Access | Times Cited: 53
Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products
Elisa Rafaela Bonádio Bellucci, Camila Vespúcio Bis-Souza, Rubén Domínguez, et al.
Biomolecules (2022) Vol. 12, Iss. 10, pp. 1506-1506
Open Access | Times Cited: 35
Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products
Norma Angélica Santiesteban López, Julián Andrés Gómez‐Salazar, Eva M. Santos, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2613-2613
Open Access | Times Cited: 30
Hygroscopic properties of whey protein hydrolysates and their effects on water retention in pork patties during repeated freeze–thaw cycles
Xinyan Peng, Chunyun Liu, Baishuai Wang, et al.
LWT (2023) Vol. 184, pp. 114984-114984
Open Access | Times Cited: 17
Thymus serpyllum Essential Oil and Its Biological Activity as a Modern Food Preserver
Lucia Galovičová, Petra Borotová, Veronika Válková, et al.
Plants (2021) Vol. 10, Iss. 7, pp. 1416-1416
Open Access | Times Cited: 40
Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger
Fernanda Moreira Oliveira, Raquel Moreira Oliveira, Lucia Tamires Gehrmann Buchweitz, et al.
Food Control (2021) Vol. 131, pp. 108426-108426
Closed Access | Times Cited: 38
Sustainable raw materials for efficient valorization and recovery of bioactive compounds
Branimir Pavlić, Milica Aćimović, Aleksandra Sknepnek, et al.
Industrial Crops and Products (2022) Vol. 193, pp. 116167-116167
Closed Access | Times Cited: 27
Effects of natural nitrite sources from arugula and barberry extract on quality characteristic of heat-treated fermented sausages
Meltem Serdaroğlu, Hilal Can, B Sarı, et al.
Meat Science (2022) Vol. 198, pp. 109090-109090
Closed Access | Times Cited: 23
Investigation of the antimicrobial, antioxidant, hemolytic, and thrombolytic activities of Camellia sinensis, Thymus vulgaris, and Zanthoxylum armatum ethanolic and methanolic extracts
Sobia Rafique, Mian Anjum Murtaza, Iram Hafiz, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 10, pp. 6303-6311
Open Access | Times Cited: 14
Attenuation of heterocyclic amine formation and lipid and protein oxidation in air-fried fish fillets by marination with selected legume seed extracts
Iftikhar Ali Khan, Baoping Shi, Haibo Shi, et al.
Food Chemistry (2023) Vol. 435, pp. 137592-137592
Closed Access | Times Cited: 14
Extension of ultrafiltered cheese shelf life using edible coatings containing supercritical rosemary, thyme and coriander extracts as antimicrobial agents
Pablo B.R.A. Alloh, Marwa M. El‐Said, Hoda S. El‐Sayed, et al.
Food Control (2024) Vol. 163, pp. 110479-110479
Closed Access | Times Cited: 5
Hazelnut skin polyphenolic green extract as a promising natural antioxidant in pork burgers: Assessment of quality parameters and consumer acceptance
Katia D’Ambra, Rosalinda Trovato, Giovanna Minelli, et al.
Food Research International (2025) Vol. 202, pp. 115764-115764
Open Access
Evaluation of pitomba extract as a natural antioxidant in fresh sausages: effects on physicochemical properties and lipid oxidation
Teresa Silva, Flávia Aparecida Reitz Cardoso, Nathália Letícia Hernandez Brito, et al.
Journal of Agriculture and Food Research (2025), pp. 101697-101697
Open Access
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