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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:

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology
Valentina Melini, Francesca Melini
Fermentation (2018) Vol. 4, Iss. 1, pp. 9-9
Open Access | Times Cited: 101

Showing 1-25 of 101 citing articles:

Controlled release of antioxidants from active food packaging: A review
Lingyun Kuai, Fei Liu, Bor‐Sen Chiou, et al.
Food Hydrocolloids (2021) Vol. 120, pp. 106992-106992
Closed Access | Times Cited: 165
A review of active packaging in bakery products: Applications and future trends
Mengyan Qian, Donghong Liu, Xinhui Zhang, et al.
Trends in Food Science & Technology (2021) Vol. 114, pp. 459-471
Open Access | Times Cited: 147
Gluten-Free Bread and Bakery Products Technology
Zuzana Šmídová, Jana Rysová
Foods (2022) Vol. 11, Iss. 3, pp. 480-480
Open Access | Times Cited: 96
Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability
Hugo M. Lisboa, Matheus Augusto de Bittencourt Pasquali, Antonia Isabelly dos Anjos, et al.
Sustainability (2024) Vol. 16, Iss. 18, pp. 8223-8223
Open Access | Times Cited: 28
A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes
YiNing Dong, Salwa Karboune
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 2, pp. 1937-1981
Closed Access | Times Cited: 82
Techniques and technologies for the breadmaking process with unrefined wheat flours
Ottavia Parenti, Lorenzo Guerrini, Bruno Zanoni
Trends in Food Science & Technology (2020) Vol. 99, pp. 152-166
Closed Access | Times Cited: 78
Chitosan nanoparticles based on their derivatives as antioxidant and antibacterial additives for active bioplastic packaging
Parichart Kongkaoroptham, Thananchai Piroonpan, Wanvimol Pasanphan
Carbohydrate Polymers (2021) Vol. 257, pp. 117610-117610
Closed Access | Times Cited: 71
A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies
Mizanur Rahman, Raihanul Islam, Shariful Hasan, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 319-319
Open Access | Times Cited: 52
Lactose: Characteristics, Food and Drug-Related Applications, and Its Possible Substitutions in Meeting the Needs of People with Lactose Intolerance
Simona Dominici, Francesca Marescotti, Chiara Sanmartin, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1486-1486
Open Access | Times Cited: 45
Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges
Mariana Mesta-Corral, Ricardo Gómez‐García, Nagamani Balagurusamy, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2062-2062
Open Access | Times Cited: 9
Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives
Thibaut Théry, Kieran M. Lynch, Elke K. Arendt
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 5, pp. 1327-1360
Open Access | Times Cited: 64
Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review
Isabella Taglieri, Monica Macaluso, Alessandro Bianchi, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 5, pp. 1732-1743
Closed Access | Times Cited: 52
Natural antimicrobial-loaded nanoemulsions for the control of food spoilage/pathogenic microorganisms
Seyedeh Narges Jamali, Elham Assadpour, Jianguo Feng, et al.
Advances in Colloid and Interface Science (2021) Vol. 295, pp. 102504-102504
Closed Access | Times Cited: 51
Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread
Emma Neylon, Elke K. Arendt, Emanuele Zannini, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1639-1639
Open Access | Times Cited: 43
Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread
Camilly Fratelli, Fernanda G. Santos, Denise G. Muniz, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 954-954
Open Access | Times Cited: 41
Study on food preservation materials based on nano-particle reagents
Sumihar Hutapea, Sarmad Ghazi Al‐Shawi, Tzu-Chia Chen, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 41
Ohmic heating extraction and characterization of rambutan (Nephelium lappaceum L.) peel extract with enhanced antioxidant and antifungal activity as a bioactive and functional ingredient in white bread preparation
Selorm Torgbo, Udomlak Sukatta, Pitiya Kamonpatana, et al.
Food Chemistry (2022) Vol. 382, pp. 132332-132332
Closed Access | Times Cited: 36
Primary and secondary shelf-life of bread as a function of formulation and MAP conditions: Focus on physical-chemical and sensory markers
Alessandro Bianchi, Francesca Venturi, Carmelo Palermo, et al.
Food Packaging and Shelf Life (2024) Vol. 41, pp. 101241-101241
Open Access | Times Cited: 8
Impact of sourdough fermentation on nutrient transformations in cereal-based foods: Mechanisms, practical applications, and health implications
Zhen Wang, Luyang Wang
Grain & Oil Science and Technology (2024) Vol. 7, Iss. 2, pp. 124-132
Open Access | Times Cited: 7
Microbial Preservation and Contamination Control in the Baking Industry
Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves, et al.
Fermentation (2024) Vol. 10, Iss. 5, pp. 231-231
Open Access | Times Cited: 7
Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
Nursyafiqah Mohamad Asri, Belal J. Muhialdin, Mohammad Zarei, et al.
LWT (2020) Vol. 134, pp. 110206-110206
Open Access | Times Cited: 45
Development of a vegetable oil and egg proteins edible film to replace preservatives and primary packaging of sweet baked goods
Teresa De Pilli
Food Control (2020) Vol. 114, pp. 107273-107273
Closed Access | Times Cited: 42
Clean Label in Bread
Maite Cristina Alava Vargas, Şenay Şimşek
Foods (2021) Vol. 10, Iss. 9, pp. 2054-2054
Open Access | Times Cited: 35
Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension
Anna-Sophia Bauer, Kärt Leppik, Kata Galić, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 697-697
Open Access | Times Cited: 28
The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage
Marzena Tomaszewska, Beata Bilska, Danuta Kołożyn‐Krajewska
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 13, pp. 8144-8144
Open Access | Times Cited: 28
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