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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:

Innovative technologies for encapsulation of Mediterranean plants extracts
Marko Vinceković, Marko Viskić, Slaven Jurić, et al.
Trends in Food Science & Technology (2017) Vol. 69, pp. 1-12
Closed Access | Times Cited: 156

Showing 1-25 of 156 citing articles:

Essential oils as additives in active food packaging
Shubham Sharma, Sandra Barkauskaite, Amit K. Jaiswal, et al.
Food Chemistry (2020) Vol. 343, pp. 128403-128403
Open Access | Times Cited: 487
Active packaging films with natural antioxidants to be used in meat industry: A review
Rubén Domínguez, Francisco J. Barba, Belén Gómez, et al.
Food Research International (2018) Vol. 113, pp. 93-101
Closed Access | Times Cited: 384
Advances in nanoparticle and microparticle delivery systems for increasing the dispersibility, stability, and bioactivity of phytochemicals
David Julian McClements
Biotechnology Advances (2018) Vol. 38, pp. 107287-107287
Open Access | Times Cited: 253
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products
Mirian Pateiro, Paulo E. S. Munekata, Anderson S. Sant’Ana, et al.
International Journal of Food Microbiology (2020) Vol. 337, pp. 108966-108966
Closed Access | Times Cited: 241
Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials
Predrag Putnik, José M. Lorenzo, Francisco J. Barba, et al.
Foods (2018) Vol. 7, Iss. 7, pp. 106-106
Open Access | Times Cited: 203
Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products
Nooshin Nikmaram, Sravanthi Budaraju, Francisco J. Barba, et al.
Meat Science (2018) Vol. 145, pp. 245-255
Closed Access | Times Cited: 197
Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles
Rana Delshadi, Akbar Bahrami, Abolfazl Golshan Tafti, et al.
Trends in Food Science & Technology (2020) Vol. 104, pp. 72-83
Closed Access | Times Cited: 164
Phytotoxic Effects and Mechanism of Action of Essential Oils and Terpenoids
Mercedes Verdeguer, Adela M. Sánchez‐Moreiras, Fabrizio Araniti
Plants (2020) Vol. 9, Iss. 11, pp. 1571-1571
Open Access | Times Cited: 162
Maltodextrin as wall material for microcapsules: A review
Zuobing Xiao, Jiayi Xia, Qixuan Zhao, et al.
Carbohydrate Polymers (2022) Vol. 298, pp. 120113-120113
Closed Access | Times Cited: 110
Lipid oxidation and antioxidant delivery systems in muscle food
Haizhou Wu, Mark P. Richards, Ingrid Undeland
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1275-1299
Open Access | Times Cited: 91
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: 87
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications
Ankit Kumar, Ramandeep Kaur, Vikas Kumar, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 22-37
Closed Access | Times Cited: 79
Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications
Nitin Mehta, S Jeyapriya., Pavan Kumar, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 2973-2973
Open Access | Times Cited: 69
Encapsulation: A Strategy to Deliver Therapeutics and Bioactive Compounds?
Iveta Klojdová, Tomáš Milota, Jitka Smetanová, et al.
Pharmaceuticals (2023) Vol. 16, Iss. 3, pp. 362-362
Open Access | Times Cited: 42
Essential oils as functional agents in biopolymer-based sustainable food packaging system: A review
L. Susmita Devi, Bhaswati Das, Debjani Dutta, et al.
Sustainable Chemistry and Pharmacy (2024) Vol. 39, pp. 101563-101563
Closed Access | Times Cited: 17
Recent developments in the encapsulation of lavender essential oil
Sara Hedayati, Mohammad Tarahi, Aida Iraji, et al.
Advances in Colloid and Interface Science (2024) Vol. 331, pp. 103229-103229
Closed Access | Times Cited: 17
Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review
Domagoj Gabrić, Francisco J. Barba, Shahin Roohinejad, et al.
Journal of Food Process Engineering (2017) Vol. 41, Iss. 1
Closed Access | Times Cited: 151
Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products
Luiz C. Corrêa‐Filho, Margarida Moldão‐Martins, Vítor D. Alves
Applied Sciences (2019) Vol. 9, Iss. 3, pp. 571-571
Open Access | Times Cited: 131
Sources, stability, encapsulation and application of natural pigments in foods
Slaven Jurić, Marina Jurić, Żaneta Król-Kilińska, et al.
Food Reviews International (2020) Vol. 38, Iss. 8, pp. 1735-1790
Closed Access | Times Cited: 122
Plant phenolics as functional food ingredients
Celestino Santos‐Buelga, Ana M. Gonzaléz‐Paramás, Oludemi Taofiq, et al.
Advances in food and nutrition research (2019), pp. 183-257
Closed Access | Times Cited: 119
Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review
Danijela Bursać Kovačević, Marta Maras, Francisco J. Barba, et al.
Food Chemistry (2018) Vol. 268, pp. 513-521
Closed Access | Times Cited: 117
Characterization and Antimicrobial Activity of Biodegradable Active Packaging Enriched with Clove and Thyme Essential Oil for Food Packaging Application
Shubham Sharma, Sandra Barkauskaite, Brendan Duffy, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1117-1117
Open Access | Times Cited: 117
Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing
Belén Gómez, Francisco J. Barba, Rubén Domínguez, et al.
Trends in Food Science & Technology (2018) Vol. 82, pp. 135-147
Open Access | Times Cited: 107
Green extraction approach for the recovery of polyphenols from Croatian olive leaves (Olea europea)
Predrag Putnik, Francisco J. Barba, Ivana Španić, et al.
Food and Bioproducts Processing (2017) Vol. 106, pp. 19-28
Closed Access | Times Cited: 97
Application of essential oils as preservatives in food systems: challenges and future prospectives – a review
Qais Ali Al‐Maqtari, Abdur Rehman, Amer Ali Mahdi, et al.
Phytochemistry Reviews (2021) Vol. 21, Iss. 4, pp. 1209-1246
Closed Access | Times Cited: 91
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