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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:

Effect of liquid whey protein concentrate–based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese
Justina Milerienė, Loreta Šernienė, Marta Henriques, et al.
Journal of Dairy Science (2020) Vol. 104, Iss. 2, pp. 1504-1517
Closed Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey
Arona Figueroa Pires, Natalí Garcia Marnotes, Olga Díaz Rubio, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 1067-1067
Open Access | Times Cited: 178
Turning Food Protein Waste into Sustainable Technologies
Mohammad Peydayesh, Massimo Bagnani, Wei Long Soon, et al.
Chemical Reviews (2022) Vol. 123, Iss. 5, pp. 2112-2154
Open Access | Times Cited: 120
Recent advances in edible coatings and their application in food packaging
P.R. Yaashikaa, R. Kamalesh, P. Senthil Kumar, et al.
Food Research International (2023) Vol. 173, pp. 113366-113366
Closed Access | Times Cited: 55
Recent Trends in Edible Packaging for Food Applications — Perspective for the Future
Nishant Kumar, N.A. Pratibha, Jaishankar Prasad, et al.
Food Engineering Reviews (2023) Vol. 15, Iss. 4, pp. 718-747
Open Access | Times Cited: 47
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey
Arona Figueroa Pires, Natalí Garcia Marnotes, Olga Díaz Rubio, et al.
(2021)
Open Access | Times Cited: 57
Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology
Debopriya Mandal, Tanmay Sarkar, Runu Chakraborty
Applied Biochemistry and Biotechnology (2022) Vol. 195, Iss. 2, pp. 1319-1513
Open Access | Times Cited: 54
Whole-Genome Sequence of Lactococcus lactis Subsp. lactis LL16 Confirms Safety, Probiotic Potential, and Reveals Functional Traits
Justina Milerienė, Jurgita Aksomaitienė, Kristina Kondrotienė, et al.
Microorganisms (2023) Vol. 11, Iss. 4, pp. 1034-1034
Open Access | Times Cited: 19
Plant-based edible films and coatings for food-packaging applications: recent advances, applications, and trends
Divyanshu Gupta, Arshiya Lall, Sachin Sharma Ashok Kumar, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 5, pp. 1428-1455
Open Access | Times Cited: 9
Natural biopolymers in edible coatings: Applications in food preservation
Arun Karnwal, Gaurav Kumar, Rattandeep Singh, et al.
Food Chemistry X (2025) Vol. 25, pp. 102171-102171
Open Access
Functional edible films/coatings integrated with lactoperoxidase and lysozyme and their application in food preservation
Wanli Zhang, Jong‐Whan Rhim
Food Control (2021) Vol. 133, pp. 108670-108670
Closed Access | Times Cited: 45
Extension of ultrafiltered cheese shelf life using edible coatings containing supercritical rosemary, thyme and coriander extracts as antimicrobial agents
Pablo B.R.A. Alloh, Marwa M. El‐Said, Hoda S. El‐Sayed, et al.
Food Control (2024) Vol. 163, pp. 110479-110479
Closed Access | Times Cited: 4
A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials
Arona Figueroa Pires, Olga Díaz Rubio, Ángel Cobos, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2638-2638
Open Access | Times Cited: 4
Combining edible coatings technology and nanoencapsulation for food application: A brief review with an emphasis on nanoliposomes
Johana Lopez-Polo, Angela Monasterio, Plinio Cantero-López, et al.
Food Research International (2021) Vol. 145, pp. 110402-110402
Closed Access | Times Cited: 37
Efficacy of Whey Protein Film Incorporated with Portuguese Green Tea (Camellia sinensis L.) Extract for the Preservation of Latin-Style Fresh Cheese
João Robalo, Maria Lopes, Olga Cardoso, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1158-1158
Open Access | Times Cited: 25
Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain
Justina Milerienė, Loreta Šernienė, Beatričė Kasparavičienė, et al.
Microorganisms (2023) Vol. 11, Iss. 2, pp. 436-436
Open Access | Times Cited: 11
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
Improving the shelf life of tofu using chitosan/gelatin-based films incorporated with Pulicaria jaubertii extract microcapsules
Qais Ali Al‐Maqtari, Talal Abdulrazzak Ali Alkawry, Kabirou Odjo, et al.
Progress in Organic Coatings (2023) Vol. 183, pp. 107722-107722
Closed Access | Times Cited: 10
Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal‐derived foods
Claudia Antonino, Graziana Difonzo, Michele Faccia, et al.
Journal of Food Science (2023) Vol. 89, Iss. 2, pp. 748-772
Open Access | Times Cited: 9
Application of a Whey Protein Edible Film Incorporated with Cumin Essential Oil in Cheese Preservation
Vaez Nemati, Fataneh Hashempour‐Baltork, Maryam S. Gharavi‐nakhjavani, et al.
Coatings (2023) Vol. 13, Iss. 8, pp. 1470-1470
Open 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
Emergence of cheese packaging by edible coatings for enhancing its shelf-life
Samah M. El‐Sayed, Ahmed M. Youssef
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 7, pp. 5265-5280
Open Access | Times Cited: 2
Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement
Agnė Vasiliauskaitė, Justina Milerienė, Epp Songisepp, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3353-3353
Open Access | Times Cited: 14
Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance
Agnė Vasiliauskaitė, Justina Milerienė, Beatričė Kasparavičienė, et al.
Microorganisms (2023) Vol. 11, Iss. 3, pp. 557-557
Open Access | Times Cited: 7
Advances in the concept of functional foods and feeds: applications of cinnamon and turmeric as functional enrichment ingredients
Harsh Kumar, Rajni Dhalaria, Shivani Guleria, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-19
Open Access | Times Cited: 7
Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace
Alexandra Tauferová, Matěj Pospiech, Zdeňka Javůrková, et al.
Polymers (2021) Vol. 13, Iss. 15, pp. 2578-2578
Open Access | Times Cited: 17
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