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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:

Bring some colour to your package: Freshness indicators based on anthocyanin extracts
Raquel Becerril, Cristina Nerı́n, Filomena Silva
Trends in Food Science & Technology (2021) Vol. 111, pp. 495-505
Open Access | Times Cited: 140

Showing 1-25 of 140 citing articles:

Emerging chitosan-essential oil films and coatings for food preservation - A review of advances and applications
Xinhui Zhang, Balarabe B. Ismail, Huan Cheng, et al.
Carbohydrate Polymers (2021) Vol. 273, pp. 118616-118616
Open Access | Times Cited: 212
An overview of intelligent freshness indicator packaging for food quality and safety monitoring
Ping Shao, Li Liu, Jiahao Yu, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 285-296
Closed Access | Times Cited: 199
A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications
Xiaoyu Luo, Amr Zaitoon, Loong‐Tak Lim
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2489-2519
Closed Access | Times Cited: 153
Recent Progress in Amine Gas Sensors for Food Quality Monitoring: Novel Architectures for Sensing Materials and Systems
Rafaela S. André, Luiza A. Mercante, Murilo H.M. Facure, et al.
ACS Sensors (2022) Vol. 7, Iss. 8, pp. 2104-2131
Closed Access | Times Cited: 127
Sustainable polysaccharide-based materials for intelligent packaging
Yaxuan Wang, Kun Liu, Meng Zhang, et al.
Carbohydrate Polymers (2023) Vol. 313, pp. 120851-120851
Closed Access | Times Cited: 112
Development of pork and shrimp freshness monitoring labels based on starch/polyvinyl alcohol matrices and anthocyanins from 14 plants: A comparative study
Juan Kan, Jing Liu, Fengfeng Xu, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107293-107293
Closed Access | Times Cited: 110
Preparation and application of a colorimetric film based on sodium alginate/sodium carboxymethyl cellulose incorporated with rose anthocyanins
Yang Yang, Xuena Yu, Yanling Zhu, et al.
Food Chemistry (2022) Vol. 393, pp. 133342-133342
Closed Access | Times Cited: 88
Berry anthocyanin-based films in smart food packaging: A mini-review
Dina Neves, Paula B. Andrade, Romeu A. Videira, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107885-107885
Closed Access | Times Cited: 82
Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality
Runan Zhao, Jin Chen, Songfeng Yu, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108094-108094
Closed Access | Times Cited: 71
Anthocyanins-encapsulated 3D-printable bigels: A colorimetric and leaching-resistant volatile amines sensor for intelligent food packaging
Xiaodong Zhai, Yue Sun, Shaoyi Cen, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107989-107989
Closed Access | Times Cited: 69
A comprehensive review of intelligent packaging for fruits and vegetables: Target responders, classification, applications, and future challenges
Xu He, Yijing Pu, Luyao Chen, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 2, pp. 842-881
Closed Access | Times Cited: 58
Betalains as promising natural colorants in smart/active food packaging
Reza Abedi‐Firoozjah, Ehsan Parandi, Mahshid Heydari, et al.
Food Chemistry (2023) Vol. 424, pp. 136408-136408
Closed Access | Times Cited: 55
Recent advances in stability improvement of anthocyanins by efficient methods and its application in food intelligent packaging: A review
Rui Tang, Yong He, Kai Fan
Food Bioscience (2023) Vol. 56, pp. 103164-103164
Closed Access | Times Cited: 41
Intelligent packaging systems for the quality and safety monitoring of meat products: From lab scale to industrialization
Mahmood Alizadeh Sani, Wanli Zhang, Amirhossein Abedini, et al.
Food Control (2024) Vol. 160, pp. 110359-110359
Closed Access | Times Cited: 23
Active cellulose acetate/purple sweet potato anthocyanins@cyclodextrin metal-organic framework/eugenol colorimetric film for pork preservation
Huaiting Pang, Yimin Wu, Qian-Lan Tao, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130523-130523
Closed Access | Times Cited: 22
Fabrication and characterization of chitosan/anthocyanin intelligent packaging film fortified by cellulose nanocrystal for shrimp preservation and visual freshness monitoring
Dan Zheng, Shumin Cao, Dengming Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130692-130692
Closed Access | Times Cited: 22
Anti-bacterial films developed by incorporating shikonin extracted from radix lithospermi and nano-ZnO into chitosan/polyvinyl alcohol for visual monitoring of shrimp freshness
Jehangir Khan, Shah Alam, Teshale Ayano Begeno, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129542-129542
Closed Access | Times Cited: 16
Recent developments in the application of natural pigments as pH‐sensitive food freshness indicators in biopolymer‐based smart packaging: challenges and opportunities
Bongekile K. Ndwandwe, Soraya P. Malinga, Eugénie Kayitesi, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2148-2161
Open Access | Times Cited: 16
Recent Advances in the Fabrication of Intelligent Packaging for Food Preservation: A Review
Tshamisane Mkhari, Jerry O. Adeyemi, Olaniyi Amos Fawole
Processes (2025) Vol. 13, Iss. 2, pp. 539-539
Open Access | Times Cited: 2
A halochromic indicator based on polylactic acid and anthocyanins for visual freshness monitoring of minced meat, chicken fillet, shrimp, and fish roe
Mahdi Ghorbani, Elahe Divsalar, Rahim Molaei, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 74, pp. 102864-102864
Closed Access | Times Cited: 84
Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nanocomplexes as a stable pH indicator of monitoring pork freshness
Xinyue Zhang, Wenjie Zou, Minquan Xia, et al.
Food Chemistry (2021) Vol. 368, pp. 130825-130825
Closed Access | Times Cited: 80
Recent Advances in pH-Responsive Freshness Indicators Using Natural Food Colorants to Monitor Food Freshness
Danfei Liu, Changfan Zhang, Yumei Pu, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1884-1884
Open Access | Times Cited: 67
Multifunctional intelligent film integrated with purple sweet potato anthocyanin and quercetin-loaded chitosan nanoparticles for monitoring and maintaining freshness of shrimp
Shengye Dong, Yaqin Zhang, Lu Dai, et al.
Food Packaging and Shelf Life (2022) Vol. 35, pp. 101022-101022
Closed Access | Times Cited: 64
Colorimetric indicator based on chitosan/gelatin with nano-ZnO and black peanut seed coat anthocyanins for application in intelligent packaging
Min Lu, Qi Zhou, Hui Yu, et al.
Food Research International (2022) Vol. 160, pp. 111664-111664
Closed Access | Times Cited: 62
Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems
Henrique Silvano Arruda, Eric Keven Silva, Nayara Macêdo Peixoto Araujo, et al.
Molecules (2021) Vol. 26, Iss. 9, pp. 2632-2632
Open Access | Times Cited: 58
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