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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:

Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages
Kazem Alirezalu, Javad Hesari, Milad Yaghoubi, et al.
Meat Science (2020) Vol. 172, pp. 108318-108318
Closed Access | Times Cited: 65

Showing 1-25 of 65 citing articles:

Development and characterization of levan/pullulan/chitosan edible films enriched with ε-polylysine for active food packaging
Longzhan Gan, Guangyang Jiang, Yichen Yang, et al.
Food Chemistry (2022) Vol. 388, pp. 132989-132989
Closed Access | Times Cited: 82
Development of active packaging films based on collagen/gallic acid-grafted chitosan incorporating with ε-polylysine for pork preservation
Tingting Zheng, Pingping Tang, Changkai Yang, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108590-108590
Closed Access | Times Cited: 63
Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life
Kazem Alirezalu, Samira Pirouzi, Milad Yaghoubi, et al.
Meat Science (2021) Vol. 176, pp. 108475-108475
Closed Access | Times Cited: 97
Consumer perceptions towards healthier meat products
A. Teixeira, Sandra Rodrigues
Current Opinion in Food Science (2020) Vol. 38, pp. 147-154
Open Access | Times Cited: 85
ɛ-polylysine coating with stinging nettle extract for fresh beef preservation
Kazem Alirezalu, Hosein Shafaghi Movlan, Milad Yaghoubi, et al.
Meat Science (2021) Vol. 176, pp. 108474-108474
Closed Access | Times Cited: 58
Development and characterization of smart double-layer nanofiber mats based on potato starch-turnip peel anthocyanins and guar gum-cinnamaldehyde
Yousef Khaledian, Hamdollah Moshtaghi, Yasser Shahbazi
Food Chemistry (2023) Vol. 434, pp. 137462-137462
Closed Access | Times Cited: 36
Essential Oil and Plant Extracts as Preservatives and Natural Antioxidants Applied to Meat and Meat Products: A Review
Gabriela Aguiar Campolina, María das Graças Cardoso, Alex Rodrigues Silva Caetano, et al.
Food Technology and Biotechnology (2023) Vol. 61, Iss. 2, pp. 212-225
Open Access | Times Cited: 26
Effect of cinnamaldehyde-nanoemulsion and nanostructured lipid carriers on physicochemical attributes of reduced-nitrite sausages
Narges Hojati, Sedigheh Amiri, Elahe Abedi, et al.
Food Chemistry (2024) Vol. 444, pp. 138658-138658
Closed Access | Times Cited: 11
A comparative study between the performance of thymol-nanoemulsion and thymol-loaded nanostructured lipid carriers on the textural, microbial, and sensory characteristics of sausage
Sedigheh Amiri, Somayeh Sepahvand, Mohsen Radi, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100704-100704
Open Access | Times Cited: 8
Multivariate Optimization of Chitosan/Starch/Aloe Vera Packaging Film for Beef Fillet Preservation: Insights into Interaction Mechanisms and Evaluation of Sustainability Metrics
Annisa Istiqomah, Wahyu Eko Prasetyo, Maulidan Firdaus, et al.
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access | Times Cited: 1
Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage
Milad Yaghoubi, Ali Ayaseh, Kazem Alirezalu, et al.
Polymers (2021) Vol. 13, Iss. 5, pp. 716-716
Open Access | Times Cited: 55
Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety
Melisa Lamri, Tanima Bhattacharya, Fatma Boukid, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2633-2633
Open Access | Times Cited: 55
Material properties and antimicrobial activities of starch/PBAT composite films incorporated with ε-polylysine hydrochloride prepared by extrusion blowing
Shan Gao, Xiaosong Zhai, Wentao Wang, et al.
Food Packaging and Shelf Life (2022) Vol. 32, pp. 100831-100831
Closed Access | Times Cited: 30
Nanoemulsion-based approach to preserve muscle food: A review with current knowledge
Nikheel Bhojraj Rathod, Raciye Meral, Shahida Anusha Siddiqui, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 19, pp. 6812-6833
Closed Access | Times Cited: 16
Reactive extrusion of caffeic acid functionalized ε-polylysine with low-density polyethylene as an antimicrobial and antioxidant film
Junhui Zhu, Yali Tang, Lixin Lu, et al.
Reactive and Functional Polymers (2024) Vol. 197, pp. 105861-105861
Closed Access | Times Cited: 7
A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing
Jesús Madueña Molina, Jesús M. Frías, Declan Bolton, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 746-746
Open Access | Times Cited: 7
Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats
Stergios Melios, Simona Grasso, Declan Bolton, et al.
Current Opinion in Food Science (2024) Vol. 58, pp. 101183-101183
Open Access | Times Cited: 7
Chitosan Coating with Rosemary Extract Increases Shelf Life and Reduces Water Losses from Beef
Allison Ferreira de Lima, Ricardo Henrique de Lima Leite, Marília Williani Filgueira Pereira, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1353-1353
Open Access | Times Cited: 6
Production of nitrite-free frankfurter-type sausages by combining ε-polylysine with beetroot extracts: An assessment of microbial, physicochemical , and sensory properties
Ali Ayaseh, Kazem Alirezalu, Milad Yaghoubi, et al.
Food Bioscience (2022) Vol. 49, pp. 101936-101936
Closed Access | Times Cited: 25
Influence of the combination of cinnamon essential oil nanoemulsions and epsilon-polylysine on microbial community and quality of pork during refrigerated period and radio frequency cooking
Yuanmei Xu, Gaoji Yang, Juanjuan Xu, et al.
International Journal of Food Microbiology (2022) Vol. 381, pp. 109911-109911
Closed Access | Times Cited: 23
Application of oleaster leaves (Elaeagnus angustifolia L.) essential oil and natural nanoparticle preservatives in frankfurter-type sausages: An assessment of quality attributes and stability during refrigerated storage
Milad Yaghoubi, Kazem Alirezalu, Javad Hesari, et al.
Meat Science (2023) Vol. 198, pp. 109097-109097
Closed Access | Times Cited: 16
Development and Application of Dual-Sensors Label in Combination with Active Chitosan-Based Coating Incorporating Yarrow Essential Oil for Freshness Monitoring and Shelf-Life Extension of Chicken Fillet
Seyed Hadi Peighambardoust, Milad Yaghoubi, Azam Hosseinpour, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3533-3533
Open Access | Times Cited: 19
Effects of nitrite-rich and pigment-rich substitutes for sodium nitrite on the quality characteristics of emulsion-type pork sausages during cold storage
Sang-Keun Jin, Gap‐Don Kim
Meat Science (2023) Vol. 201, pp. 109193-109193
Closed Access | Times Cited: 12
Study on film forming characteristic of ε-polylysine grafted chitosan through TEMPO oxidation system and its preservation effects for pork fillet
Ling Li, Wenjing Liu, Xianqi Yao, et al.
Meat Science (2023) Vol. 201, pp. 109189-109189
Closed Access | Times Cited: 11
Polycaprolactone (PCL)-based films integrated with hairy cellulose nanocrystals and silver nanoparticles for active Tilapia packaging applications
Negin Ahmadi, Hamed Ahari, Seyed Amir Ali Anvar, et al.
Food Chemistry X (2024) Vol. 22, pp. 101490-101490
Open Access | Times Cited: 4
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