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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:

Nanoemulsion-Based Technologies for Delivering Natural Plant-Based Antimicrobials in Foods
David Julian McClements, Arun K. Das, Pubali Dhar, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 102

Showing 1-25 of 102 citing articles:

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach
Arun K. Das, Pramod Kumar Nanda, Premanshu Dandapat, et al.
Molecules (2021) Vol. 26, Iss. 9, pp. 2463-2463
Open Access | Times Cited: 120
Essential oil nanoemulsions: Properties, development, and application in meat and meat products
Bruno Dutra da Silva, Denes Kaic Alves do Rosário, David A. Weitz, et al.
Trends in Food Science & Technology (2022) Vol. 121, pp. 1-13
Closed Access | Times Cited: 110
Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?
Nadia Oulahal, Pascal Degraeve
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 107
Nanofertilizers: Types, Delivery and Advantages in Agricultural Sustainability
Anurag Yadav, Kusum Yadav, Kamel A. Abd–Elsalam
Agrochemicals (2023) Vol. 2, Iss. 2, pp. 296-336
Open Access | Times Cited: 105
Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges
Loris Pinto, Melvin R. Tapia-Rodríguez, Federico Baruzzi, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2315-2315
Open Access | Times Cited: 69
Fabrication the emulsion-based edible film containing Dracocephalum kotschyi Boiss essential oil using chitosan–gelatin composite for grape preservation
Mahnaz Teymoorian, Roya Moghimi, Rahman Hosseinzadeh, et al.
Carbohydrate Polymer Technologies and Applications (2024) Vol. 7, pp. 100444-100444
Open Access | Times Cited: 12
Effect and mechanism of insoluble dietary fiber on postprandial blood sugar regulation
Gaopeng Zhang, Dan Wang, Yangyue Ding, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104354-104354
Closed Access | Times Cited: 12
Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review
Pramod Kumar Nanda, Arun K. Das, Premanshu Dandapat, et al.
Trends in Food Science & Technology (2021) Vol. 112, pp. 252-267
Closed Access | Times Cited: 71
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: 65
Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3531-3559
Closed Access | Times Cited: 30
Synthetic and natural antimicrobials as a control against food borne pathogens: A review
Neha Farid, Amna Waheed, Simran Motwani
Heliyon (2023) Vol. 9, Iss. 6, pp. e17021-e17021
Open Access | Times Cited: 21
Chitosan/alginate/pectin biopolymer-based Nanoemulsions for improving the shelf life of refrigerated chicken breast
Mai Elsherief, Dilara Devecioğlu, Mohamed Saleh, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130213-130213
Closed Access | Times Cited: 7
Potentialities of Monodora myristica active components as functional ingredients in food formulation
Joel Okpoghono, Endurance Fegor Isoje, Ufuoma Augustina Igbuku, et al.
Food Chemistry Advances (2025) Vol. 6, pp. 100884-100884
Closed Access
Encapsulation and delivery of natural preservatives
Sajed Amjadi, Alireza Ebrahimi, Sara Aziz, et al.
Elsevier eBooks (2025), pp. 109-126
Closed Access
Harnessing Oregano Nanoemulsion: A Novel Solution to Combat Curvalaria-Induced Fruit Rot and Preserve Mango Quality
M. J. Gidado, Ahmad Anas Nagoor Gunny, Nor Amirah Azwa Norizal, et al.
Journal of Cluster Science (2025) Vol. 36, Iss. 2
Closed Access
Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams
David Julian McClements, Bengü Öztürk
Journal of Agricultural and Food Chemistry (2021) Vol. 70, Iss. 23, pp. 6884-6900
Closed Access | Times Cited: 47
Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products
Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, et al.
Molecules (2021) Vol. 26, Iss. 13, pp. 3984-3984
Open Access | Times Cited: 41
Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry
Micaela Guidotti Takeuchi, Lígia Nunes de Morais Ribeiro, Fernanda Aparecida Longato dos Santos, et al.
Microorganisms (2022) Vol. 10, Iss. 8, pp. 1504-1504
Open Access | Times Cited: 34
Nano-enabled plant-based colloidal delivery systems for bioactive agents in foods: Design, formulation, and application
Mahmood Alizadeh Sani, Milad Tavassoli, Maryam Azizi‐Lalabadi, et al.
Advances in Colloid and Interface Science (2022) Vol. 305, pp. 102709-102709
Closed Access | Times Cited: 33
Recent progress in the application of plant-based colloidal drug delivery systems in the pharmaceutical sciences
Keyhan Mohammadi, Mahmood Alizadeh Sani, Maryam Azizi‐Lalabadi, et al.
Advances in Colloid and Interface Science (2022) Vol. 307, pp. 102734-102734
Closed Access | Times Cited: 26
Nanoemulsion-based approach to preserve muscle food: A review with current knowledge
Nikheel Bhojraj Rathod, Raciye Meral, Shahida Anusha Siddiqui, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 19, pp. 6812-6833
Closed Access | Times Cited: 15
The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases
Trina Das, Niloy Chatterjee, Esra Çapanoğlu, et al.
Food Chemistry X (2023) Vol. 18, pp. 100697-100697
Open Access | Times Cited: 15
Recent advances in nanoemulsion for sustainable development of farm-to-fork systems
Abayomi Bamisaye, Kayode Adesina Adegoke, Yakubu Adekunle Alli, et al.
Journal of Cleaner Production (2023) Vol. 429, pp. 139226-139226
Closed Access | Times Cited: 14
Valorization of Agriculture Residues into Value‐Added Products: A Comprehensive Review of Recent Studies
Tuan‐Dung Hoang, Nguyễn Vân Anh, Mohammad Yusuf, et al.
The Chemical Record (2024) Vol. 24, Iss. 8
Closed Access | Times Cited: 5
Chitosan nanoemulsion incorporated with Carum carvi essential oil as ecofriendly alternative for mitigation of aflatoxin B1 contamination in stored herbal raw materials
Somenath Das, Akash Maurya, Vipin Kumar Singh, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132248-132248
Closed Access | Times Cited: 4
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