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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:

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

Showing 1-25 of 107 citing articles:

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Rubén Domínguez, Mirian Pateiro, Mohammed Gagaoua, et al.
Antioxidants (2019) Vol. 8, Iss. 10, pp. 429-429
Open Access | Times Cited: 1308
Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
Mirian Pateiro, Belén Gómez, Paulo E. S. Munekata, et al.
Molecules (2021) Vol. 26, Iss. 6, pp. 1547-1547
Open Access | Times Cited: 322
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
Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview
Paulo E. S. Munekata, Gabriele Rocchetti, Mirian Pateiro, et al.
Current Opinion in Food Science (2020) Vol. 31, pp. 81-87
Closed Access | Times Cited: 212
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
Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review
Kazem Alirezalu, Mirian Pateiro, Milad Yaghoubi, et al.
Trends in Food Science & Technology (2020) Vol. 100, pp. 292-306
Closed Access | Times Cited: 147
Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals
Katarzyna Samborska, Sareh Boostani, Mansoureh Geranpour, et al.
Trends in Food Science & Technology (2021) Vol. 108, pp. 297-325
Closed Access | Times Cited: 111
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: 107
Encapsulated essential oils: A perspective in food preservation
Douglas Rodrigues Reis, Alan Ambrosi, Marco Di Luccio
Future Foods (2022) Vol. 5, pp. 100126-100126
Open Access | Times Cited: 106
Chitosan Nanoparticles as a Promising Nanomaterial for Encapsulation of Pomegranate (Punica granatum L.) Peel Extract as a Natural Source of Antioxidants
Maral Soltanzadeh, Seyed Hadi Peighambardoust, Babak Ghanbarzadeh, et al.
Nanomaterials (2021) Vol. 11, Iss. 6, pp. 1439-1439
Open Access | Times Cited: 104
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
Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review
Nitin Mehta, Pavan Kumar, Akhilesh K. Verma, et al.
Applied Sciences (2022) Vol. 12, Iss. 3, pp. 1424-1424
Open Access | Times Cited: 89
Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation
Fatemeh Baghi, Adem Gharsallaoui, Emilie Dumas, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 760-760
Open Access | Times Cited: 87
Developmental Formulation Principles of Food Preservatives by Nanoencapsulation—Fundamentals, Application, and Challenges
M. Lavanya, S. Karthick Raja Namasivayam, Arun John
Applied Biochemistry and Biotechnology (2024) Vol. 196, Iss. 10, pp. 7503-7533
Closed Access | Times Cited: 15
Recent applications of microencapsulation techniques for delivery of functional ingredient in food products: A comprehensive review
Dwip Das Emon, Md. S. Islam, Md. Anisur Rahman Mazumder, et al.
Food Chemistry Advances (2025) Vol. 6, pp. 100923-100923
Open Access | Times Cited: 2
Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products
Slim Smaoui, Hajer Ben Hlima, Ahlem Chakchouk Mtibaa, et al.
Meat Science (2019) Vol. 158, pp. 107914-107914
Closed Access | Times Cited: 129
Recent advances in food colloidal delivery systems for essential oils and their main components
Ali Sedaghat Doost, Maryam Nikbakht Nasrabadi, Vincent Kassozi, et al.
Trends in Food Science & Technology (2020) Vol. 99, pp. 474-486
Closed Access | Times Cited: 123
Bioactive-loaded nanocarriers for functional foods: from designing to bioavailability
Cristian Dima, Elham Assadpour, Ştefan Dima, et al.
Current Opinion in Food Science (2019) Vol. 33, pp. 21-29
Closed Access | Times Cited: 108
Chitosan nanoparticles encapsulating lemongrass (Cymbopogon commutatus) essential oil: Physicochemical, structural, antimicrobial and in-vitro release properties
Maral Soltanzadeh, Seyed Hadi Peighambardoust, Babak Ghanbarzadeh, et al.
International Journal of Biological Macromolecules (2021) Vol. 192, pp. 1084-1097
Closed Access | Times Cited: 97
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
Integrating biomaterials and food biopolymers for cultured meat production
Shengyong Ng, Motoichi Kurisawa
Acta Biomaterialia (2021) Vol. 124, pp. 108-129
Closed Access | Times Cited: 95
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
Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions
Julliane Carvalho Barros, Paulo E. S. Munekata, Francisco Allan Leandro de Carvalho, et al.
Meat Science (2020) Vol. 173, pp. 108396-108396
Open Access | Times Cited: 80
Essential oils as natural antimicrobials applied in meat and meat products—a review
Jiali Ji, Shiv Shankar, Fiona Royon, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 8, pp. 993-1009
Closed Access | Times Cited: 78
Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté
Márcio Vargas-Ramella, Mirian Pateiro, Francisco J. Barba, et al.
LWT (2020) Vol. 125, pp. 109223-109223
Closed Access | Times Cited: 77
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