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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:

Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese
Stamatia Christaki, Thomas Moschakis, Anastasia Kyriakoudi, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 264-278
Closed Access | Times Cited: 55

Showing 1-25 of 55 citing articles:

The mechanism, biopolymers and active compounds for the production of nanoparticles by anti-solvent precipitation: A review
Wilson Daniel Caicedo Chacon, Silvani Verruck, Alcilene Rodrigues Monteiro, et al.
Food Research International (2023) Vol. 168, pp. 112728-112728
Closed Access | Times Cited: 30
Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability
Hugo Miguel Lisboa Oliveira, Matheus Augusto de Bittencourt Pasquali, Antonia Isabelly dos Anjos, et al.
Sustainability (2024) Vol. 16, Iss. 18, pp. 8223-8223
Open Access | Times Cited: 10
Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation
Shu‐Hui Zhang, Lu Luo, Xueyan Sun, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 42, pp. 12369-12384
Closed Access | Times Cited: 47
Nanoemulsions of oregano essential oil and green extracts: Characterization and application in whey cheese
Stamatia Christaki, Thomas Moschakis, Magdalini Hatzikamari, et al.
Food Control (2022) Vol. 141, pp. 109190-109190
Closed Access | Times Cited: 26
Valorization of agri-food waste and by-products in cheese and other dairy foods: An updated review
Inès Tarchi, Sofiane Boudalia, Fatih Özoğul, et al.
Food Bioscience (2024) Vol. 58, pp. 103751-103751
Open Access | Times Cited: 5
LC-MS/HRMS Analysis, Anti-Cancer, Anti-Enzymatic and Anti-Oxidant Effects of Boerhavia diffusa Extracts: A Potential Raw Material for Functional Applications
Kouadio Ibrahime Sinan, Uğur Akpulat, Afaf Aldahish, et al.
Antioxidants (2021) Vol. 10, Iss. 12, pp. 2003-2003
Open Access | Times Cited: 37
Progress in the Application of Food-Grade Emulsions
Yilin Jie, Fusheng Chen
Foods (2022) Vol. 11, Iss. 18, pp. 2883-2883
Open Access | Times Cited: 21
Antimicrobial Activity of Spices Popularly Used in Mexico against Urinary Tract Infections
Ariadna Jazmín Ortega-Lozano, Estefani Yaquelin Hernández‐Cruz, Tania Gómez‐Sierra, et al.
Antibiotics (2023) Vol. 12, Iss. 2, pp. 325-325
Open Access | Times Cited: 13
Residual biomass from major aromatic and medicinal flora of the Mediterranean: Challenges towards sustainable integration into food systems within the circular bioeconomy
Maria Alexandri, Stamatia Christaki, Konstantinos Gkatzionis, et al.
Trends in Food Science & Technology (2023) Vol. 139, pp. 104123-104123
Closed Access | Times Cited: 12
Antimicrobial Activity and Action Mechanism of Thymoquinone against Bacillus cereus and Its Spores
Shuo Wang, Haichao Deng, Yihong Wang, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3048-3048
Open Access | Times Cited: 28
Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes
Ali Muhammed Moula Ali, Anderson S. Sant’Ana, Sri Charan Bindu Bavisetty
Trends in Food Science & Technology (2022) Vol. 129, pp. 306-326
Closed Access | Times Cited: 20
Bioactive Profile of Distilled Solid By-Products of Rosemary, Greek Sage and Spearmint as Affected by Distillation Methods
Stamatia Christaki, Elisavet Bouloumpasi, Eleni Lalidou, et al.
Molecules (2022) Vol. 27, Iss. 24, pp. 9058-9058
Open Access | Times Cited: 18
Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils
Giuliana Garofalo, Marialetizia Ponte, Carlo Greco, et al.
Antioxidants (2023) Vol. 12, Iss. 6, pp. 1293-1293
Open Access | Times Cited: 9
Water-soluble caffeic acid-dopamine acid-base complex exhibits enhanced bactericidal, antioxidant, and anticancer properties
Hemanjali Mude, Pranay Amruth Maroju, Aniket Balapure, et al.
Food Chemistry (2021) Vol. 374, pp. 131830-131830
Closed Access | Times Cited: 22
Active chitosan/gelatin‐based films and coatings containing eugenol and oregano essential oil for fresh cheese preservation
Laura María Reyes Méndez, Paula A. Méndez, Alex López‐Córdoba, et al.
Journal of Food Process Engineering (2023) Vol. 46, Iss. 11
Closed Access | Times Cited: 8
Sheep’s Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese
Arona Pires, Hubert Pietruszka, Agata Bożek, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 674-674
Open Access | Times Cited: 2
Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings
Rayssa Cruz Lima, Anna Paula Azevedo de Carvalho, Carla Paulo Vieira, et al.
Polymers (2021) Vol. 13, Iss. 16, pp. 2675-2675
Open Access | Times Cited: 21
Exposure to cellulose acetate films incorporated with garlic essential oil does not lead to homologous resistance in Listeria innocua ATCC 33090
Clara Suprani Marques, Társila Rodrigues Arruda, Rafael Resende Assis Silva, et al.
Food Research International (2022) Vol. 160, pp. 111676-111676
Open Access | Times Cited: 14
Fabrication and characterization of oxidized esterified tapioca starch films encapsulating oregano essential oil with mesoporous nanosilica
Xiaoran Yan, Meng Cheng, Peixin Zhao, et al.
Industrial Crops and Products (2022) Vol. 184, pp. 115033-115033
Closed Access | Times Cited: 12
Evaluation of antimicrobial activities of plant aqueous extracts against Salmonella Typhimurium and their application to improve safety of pork meat
Alkmini Gavriil, Evangelia Zilelidou, Angelis-Evangelos Papadopoulos, et al.
Scientific Reports (2021) Vol. 11, Iss. 1
Open Access | Times Cited: 15
Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract
Zahra Azarashkan, Ali Motamedzadegan, Azade Ghorbani‐HasanSaraei, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 11, pp. 4059-4072
Open Access | Times Cited: 10
In Vitro and In Silico Evaluation of the Antimicrobial and Antioxidant Potential of Thymus pulegioides Essential Oil
Călin Jianu, Laura Cristina Rusu, Iulia Muntean, et al.
Antioxidants (2022) Vol. 11, Iss. 12, pp. 2472-2472
Open Access | Times Cited: 10
Study postharvest characteristics, chemical composition and antimicrobial activity of Dianthus caryophyllus L., cut flowers using some essential oils
Dina Soliman, Iman M. El-Sayed
Ornamental Horticulture (2023) Vol. 29, Iss. 1, pp. 37-47
Open Access | Times Cited: 5
Inclusion Complexes of β-Cyclodextrin with Salvia officinalis Bioactive Compounds and Their Antibacterial Activities
Stamatia Christaki, Revekka Kelesidou, Vaia Pargana, et al.
Plants (2023) Vol. 12, Iss. 13, pp. 2518-2518
Open Access | Times Cited: 5
Eco-friendly management strategies of insect pests: long-term performance of rosemary essential oil encapsulated into chitosan and gum Arabic
Abir Soltani, Sarra Ncibi, Tasnim Djebbi, et al.
International Journal of Environmental Health Research (2023) Vol. 34, Iss. 5, pp. 2315-2332
Closed Access | Times Cited: 5
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