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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:

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit
Oladipupo Odunayo Olatunde, Soottawat Benjakul
Comprehensive Reviews in Food Science and Food Safety (2018) Vol. 17, Iss. 6, pp. 1595-1612
Open Access | Times Cited: 216

Showing 1-25 of 216 citing articles:

Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets
Xue Zhao, Lin Chen, Wanwisa Wongmaneepratip, et al.
Food Chemistry (2021) Vol. 354, pp. 129581-129581
Closed Access | Times Cited: 160
Bioactive components of mushrooms: Processing effects and health benefits
Divya Yadav, Pradeep Singh Negi
Food Research International (2021) Vol. 148, pp. 110599-110599
Closed Access | Times Cited: 155
Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends
Shuai Zhuang, Hui Hong, Longteng Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 1, pp. 252-288
Closed Access | Times Cited: 139
Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review
Michel Mubiayi Beya, M. Netzel, Yasmina Sultanbawa, et al.
Antioxidants (2021) Vol. 10, Iss. 2, pp. 263-263
Open Access | Times Cited: 111
Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability
Yongsheng Zhu, Fei Lao, Xin Pan, et al.
Biomolecules (2022) Vol. 12, Iss. 11, pp. 1622-1622
Open Access | Times Cited: 74
Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review
Nuria Muñoz-Tébar, José Ángel Pérez‐Álvarez, Juana Fernández‐López, et al.
Polymers (2023) Vol. 15, Iss. 2, pp. 396-396
Open Access | Times Cited: 71
Preparation and characterization of grass carp collagen-chitosan-lemon essential oil composite films for application as food packaging
Yue Jiang, Wenting Lan, Dur E. Sameen, et al.
International Journal of Biological Macromolecules (2020) Vol. 160, pp. 340-351
Closed Access | Times Cited: 131
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products
Longteng Zhang, Qian Li, Hui Hong, et al.
Food Chemistry (2020) Vol. 316, pp. 126343-126343
Closed Access | Times Cited: 127
Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage
Shuai Zhuang, Yan Li, Shiliang Jia, et al.
Food Microbiology (2019) Vol. 82, pp. 445-454
Closed Access | Times Cited: 112
The impact of chitosan on seafood quality and human health: A review
Ayşe Gürel İnanlı, Elif Tuğçe Aksun Tümerkan, Nariman El Abed, et al.
Trends in Food Science & Technology (2020) Vol. 97, pp. 404-416
Closed Access | Times Cited: 108
Recent developments of natural antimicrobials and antioxidants on fish and fishery food products
Nikheel Bhojraj Rathod, R. C. Ranveer, Soottawat Benjakul, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 4182-4210
Closed Access | Times Cited: 100
Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review
Md. Ashraf Hussain, Tofael Ahmed Sumon, Sabuj Kanti Mazumder, et al.
Food Control (2021) Vol. 129, pp. 108244-108244
Closed Access | Times Cited: 98
Citrus Genus and Its Waste Utilization: A Review on Health-Promoting Activities and Industrial Application
Usman Mir Khan, Aysha Sameen, Rana Muhammad Aadil, et al.
Evidence-based Complementary and Alternative Medicine (2021) Vol. 2021, pp. 1-17
Open Access | Times Cited: 87
Polyvinyl alcohol/gelatin nanocomposite containing ZnO, TiO2 or ZnO/TiO2 nanoparticles doped on 4A zeolite: Microbial and sensory qualities of packaged white shrimp during refrigeration
Maryam Azizi‐Lalabadi, Ali Ehsani, Babak Ghanbarzadeh, et al.
International Journal of Food Microbiology (2019) Vol. 312, pp. 108375-108375
Closed Access | Times Cited: 82
Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review
Shichen Zhu, Jiehang Yu, Xu Chen, et al.
Trends in Food Science & Technology (2021) Vol. 111, pp. 223-232
Closed Access | Times Cited: 80
Efficacy of freeze-chilled storage combined with tea polyphenol for controlling melanosis, quality deterioration, and spoilage bacterial growth of Pacific white shrimp (Litopenaeus vannamei)
Yan Li, Yutian Lei, Yuqing Tan, et al.
Food Chemistry (2021) Vol. 370, pp. 130924-130924
Closed Access | Times Cited: 74
Essential Oil Nanoemulsion as Eco-Friendly and Safe Preservative: Bioefficacy Against Microbial Food Deterioration and Toxin Secretion, Mode of Action, and Future Opportunities
Akash Maurya, Vipin Kumar Singh, Somenath Das, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 73
Bioactive Phytochemical Constituents of Wild Edible Mushrooms from Southeast Asia
Zaw Min Thu, Ko Ko Myo, Hnin Thanda Aung, et al.
Molecules (2020) Vol. 25, Iss. 8, pp. 1972-1972
Open Access | Times Cited: 72
Pros and cons of cold plasma technology as an alternative non-thermal processing technology in seafood industry
Oladipupo Odunayo Olatunde, Khursheed Ahmad Shiekh, Soottawat Benjakul
Trends in Food Science & Technology (2021) Vol. 111, pp. 617-627
Closed Access | Times Cited: 71
Novel Bio-Based Materials and Applications in Antimicrobial Food Packaging: Recent Advances and Future Trends
Chunming Tan, Fei Han, Shiqi Zhang, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 18, pp. 9663-9663
Open Access | Times Cited: 64
Mechanisms underlying the deterioration of fish quality after harvest and methods of preservation
Xiaobao Nie, Ruichang Zhang, Lilin Cheng, et al.
Food Control (2022) Vol. 135, pp. 108805-108805
Closed Access | Times Cited: 63
Current sustainable solutions for extending the shelf life of meat and marine products in the packaging process
Arturo B. Soro, Shaba Noore, Shay Hannon, et al.
Food Packaging and Shelf Life (2021) Vol. 29, pp. 100722-100722
Closed Access | Times Cited: 60
Critical review on the use of essential oils against spoilage in chilled stored fish: A quantitative meta-analyses
Ruoyi Hao, Koushik Roy, Jinfeng Pan, et al.
Trends in Food Science & Technology (2021) Vol. 111, pp. 175-190
Open Access | Times Cited: 59
Bioactive Compounds from Fruits as Preservatives
Paulo E. S. Munekata, Mirian Pateiro, Rubén Domínguez, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 343-343
Open Access | Times Cited: 39
Effect of MDA-mediated oxidation on the protein structure and digestive properties of golden pomfret
Guanyi Chen, Chencai Xu, Zefu Wang, et al.
Food Chemistry (2024) Vol. 443, pp. 138563-138563
Closed Access | Times Cited: 15
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