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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 from Plant in Cheese Making
Mena Ritota, Pamela Manzi
Animals (2020) Vol. 10, Iss. 4, pp. 749-749
Open Access | Times Cited: 59

Showing 1-25 of 59 citing articles:

Mentha: Nutritional and Health Attributes to Treat Various Ailments Including Cardiovascular Diseases
Saddam Saqib, Fazal Ullah, Muhammad Naeem, et al.
Molecules (2022) Vol. 27, Iss. 19, pp. 6728-6728
Open Access | Times Cited: 46
Sustainable Approaches in Whey Cheese Production: A Review
Τhomas Bintsis, Photis Papademas
Dairy (2023) Vol. 4, Iss. 2, pp. 249-270
Open Access | Times Cited: 30
Bioactive Compounds from Leaf Vegetables as Preservatives
Mirian Pateiro, Rubén Domínguez, Paulo E. S. Munekata, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 637-637
Open Access | Times Cited: 26
Natural preservatives for dairy products
Rezvan Pourahmad, Elahesadat Hosseini, Fatemehsadat Mirmohammadmakki
Elsevier eBooks (2025), pp. 221-249
Closed Access
A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety
Ana Isabel Nájera, Sonia Nieto‐Ortega, Luis Javier R. Barrón, et al.
International Journal of Environmental Research and Public Health (2021) Vol. 18, Iss. 18, pp. 9789-9789
Open Access | Times Cited: 42
Phages and Enzybiotics in Food Biopreservation
José Ramos-Vivas, María Zabaleta, María Luisa Sámano, et al.
Molecules (2021) Vol. 26, Iss. 17, pp. 5138-5138
Open Access | Times Cited: 41
Nutritional, antioxidant, and antimicrobial assessment of carrot powder and its application as a functional ingredient in probiotic soft cheese
Dalia G. Kamel, Ahmed R. A. Hammam, Mohamed A.H. Nagm El-diin, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 3, pp. 1672-1686
Open Access | Times Cited: 17
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review
Danka Bukvički, Margherita D’Alessandro, Samantha Rossi, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3288-3288
Open Access | Times Cited: 15
Bacterial cellulose – Innovative biopolymer and possibilities of its applications in dairy industry
Justyna Płoska, Monika Garbowska, Antoni Pluta, et al.
International Dairy Journal (2023) Vol. 140, pp. 105586-105586
Closed Access | Times Cited: 14
Exploring the antimicrobial and antioxidant properties of TdGASA2 protein: From molecular insights to a promising natural preservative for Tunisian cheese shelf-life enhancement
Mohamed Taieb Bouteraa, Boutheina Ben Akacha, Miroslava Kačániová, et al.
Food Bioscience (2024) Vol. 61, pp. 104884-104884
Closed Access | Times Cited: 4
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
Layer-by-layer electrostatic self-assembled coatings based on flaxseed gum and chitosan for Mongolian cheese preservation
Zeyu Lu, Marleny D.A. Saldaña, Zhimin Jin, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 73, pp. 102785-102785
Closed Access | Times Cited: 32
Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese
Cristina Saraiva, Ana Catarina Silva, Juan García‐Díez, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 1106-1106
Open Access | Times Cited: 31
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
Withania somnifera fruit extract is effective in controlling microbial growth and lipid oxidation and improves the functional value of cheese
Sakshi Sharma, Arvind Kumar, Sunil Kumar, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100204-100204
Open Access | Times Cited: 9
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
Activity of Binary Combinations of Natural Phenolics and Synthetic Food Preservatives against Food Spoilage Yeasts
Bernard Gitura Kimani, Miklós Takó, Csilla Veres, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1338-1338
Open Access | Times Cited: 8
An innovative alternative to reduce sodium in cheese: Babassu coconut byproduct improving quality and shelf-life of reduced‑sodium Minas fresh cheese
Rayssa Cruz Lima, Anna Paula Azevedo de Carvalho, Carini Aparecida Lelis, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103601-103601
Closed 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
Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria
Beatriz Silva, J. A. Teixeira, Vasco Cadavez, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3206-3206
Open Access | Times Cited: 7
Plant-Based Innovations for the Transition to Sustainability: A Bibliometric and in-Depth Content Analysis
Małgorzata Krzywonos, Katarzyna Piwowar‐Sulej
Foods (2022) Vol. 11, Iss. 19, pp. 3137-3137
Open Access | Times Cited: 11
Plant extracts and essential oils in the dairy industry: A review
Mahmoud Abd El‐Aziz, Heba H. Salama, Rehab S. Sayed
Foods and raw materials (2023), pp. 321-337
Open Access | Times Cited: 5
Antibacterial and antibiofilm effect of essential oils on staphylococci isolated from cheese - application of the oil mixture in a cheese model
Isidora Nikolić, Ivana Čabarkapa, Branimir Pavlić, et al.
International Journal of Food Microbiology (2024) Vol. 425, pp. 110873-110873
Closed Access | Times Cited: 1
Consumers’ Perception and Knowledge of Food Additives in Senegal: A Pilot Study
Alé Kane, Hamidou Mbodji, Papa Mamadou Dit Doudou Sylla, et al.
Open Journal of Applied Sciences (2024) Vol. 14, Iss. 01, pp. 38-50
Open Access | Times Cited: 1
Antimicrobial Properties of Basil (Ocimum basilicum L.), Sage (Salvia officinalis L.), Lavender (Lavandula officinalis L.), Immortelle (Helichrysum italicum (Roth) G. Don), and Savory (Satureja montana L.) and Their Application in Hard Cheese Production
Nevijo Zdolec, Marijana Franičević, Lucija Klanac, et al.
Hygiene (2024) Vol. 4, Iss. 2, pp. 135-145
Open Access | Times Cited: 1
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