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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:

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives
Maria Schirone, Luigi Esposito, F D'Onofrio, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 788-788
Open Access | Times Cited: 77

Showing 1-25 of 77 citing articles:

Inspired by human olfactory system: Deep-learning-assisted portable chemo-responsive dye-based odor sensor array for the rapid sensing of shrimp and fish freshness
Chengbin Jiang, Alan J. X. Guo, Yuwen Li, et al.
Chemical Engineering Journal (2024) Vol. 484, pp. 149283-149283
Closed Access | Times Cited: 15
Biogenic amines detection in meat and meat products: the mechanisms, applications, and future trends
Yanan Liu, Yongqiang He, Huan Li, et al.
Journal of Future Foods (2023) Vol. 4, Iss. 1, pp. 21-36
Open Access | Times Cited: 39
A ratiometric fluorescence platform for on-site screening meat freshness
Jin Zhang, Ying Yang, Lintao Zeng, et al.
Food Chemistry (2023) Vol. 436, pp. 137769-137769
Closed Access | Times Cited: 30
Concentration-tuned diverse response to selective biogenic amines using a reusable fluorophore: monitoring protein-rich food spoilage
Madhuparna Chakraborty, Pandiyan Sivasakthi, Pralok K. Samanta, et al.
Journal of Materials Chemistry B (2024) Vol. 12, Iss. 11, pp. 2746-2760
Open Access | Times Cited: 8
Effects of Dill (Anethum graveolens) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger
Milo Mujović, Branislav Šojić, Tatjana Peulić, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 896-896
Open Access | Times Cited: 8
Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine
Gui-Mei Chen, Wenlong Li, Shan-Gong Tong, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1433-1444
Open Access | Times Cited: 30
Colorimetric Paper Sensor for Food Spoilage Based on Biogenic Amine Monitoring
Maria Maddalena Calabretta, Denise Gregucci, Riccardo Desiderio, et al.
Biosensors (2023) Vol. 13, Iss. 1, pp. 126-126
Open Access | Times Cited: 21
Gut microbiota and anti-aging: Focusing on spermidine
Leilei Yu, Jiani Pan, Min Guo, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10419-10437
Closed Access | Times Cited: 18
Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification
Dibyajit Lahiri, Moupriya Nag, Tanmay Sarkar, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2792-2792
Open Access | Times Cited: 24
Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems
Patrick Blondin Tsafack, Apollinaire Tsopmo
Heliyon (2022) Vol. 8, Iss. 9, pp. e10456-e10456
Open Access | Times Cited: 22
Biogenic amine sensors using organic π-conjugated materials as active sensing components and their commercialization potential
Michael J. Grant, Kathryn M. Wolfe, Cayley R. Harding, et al.
Journal of Materials Chemistry C (2023) Vol. 11, Iss. 29, pp. 9749-9767
Closed Access | Times Cited: 13
Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties
Kristina Kondrotienė, Paulina Zavistanavičiūtė, Jurgita Aksomaitienė, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 16-16
Open Access | Times Cited: 13
Optical dِِِِiscrimination of histamine and ethylenediamine in meat samples using a colorimetric affordable test strip (CATS): introducing a novel lab-on paper sensing strategy for low-cost ensuring food safety by rapid and accurate monitoring of biogenic amines
Arezoo Saadati, Fatemeh Farshchi, Mohsen Jafari, et al.
RSC Advances (2024) Vol. 14, Iss. 13, pp. 8602-8614
Open Access | Times Cited: 5
Starch-Polyvinyl alcohol polymer film based on-site sensor for ammonia: A cost effective day to day monitoring technique of fish and meat spoilage
Arobinda Kakoti, Alok Kumar Das, Prasanta Kumar Saikia, et al.
Analytical Methods (2025) Vol. 17, Iss. 7, pp. 1648-1657
Closed Access
Dilute and shoot HPLC-fluorescence method for the quantification of free bioactive amines in dry-fermented sausage
Douglas Evangelista Braga, Valterney Lima Deus, José Eduardo Gonçalves, et al.
Journal of Food Composition and Analysis (2025), pp. 107340-107340
Closed Access
Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria
Panpan Hu, Urooj Ali, Tariq Aziz, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 12
Hydrophobic Mesoporous Silica-Coated Solid-Phase Microextraction Arrow System for the Determination of Six Biogenic Amines in Pork and Fish
Mengfei Chen, Hangzhen Lan, Daodong Pan, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 578-578
Open Access | Times Cited: 11
Trace Level Detection of Putrescine and Cadaverine in Food Samples Using a Novel Rhodanine-Imidazole Dyad and Evaluation of its Biological Properties
Suman Joseph, K. Sanjeev Kumar
Journal of Hazardous Materials (2024) Vol. 480, pp. 136445-136445
Closed Access | Times Cited: 4
Screening of Lactic Acid Bacteria Isolated from Fermented Cowpea and Optimization of Biomass Production Conditions
Hong Xu, Danyang Li, Xue Jiang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 150-150
Open Access
Chalcone derivative enhance poultry meat preservation through quorum sensing inhibition against Salmonella (Salmonella enterica serovar Typhi) contamination
S.P. Ramya Ranjan Nayak, Pratik Pohokar, Anamika Das, et al.
Food Control (2025), pp. 111155-111155
Closed Access
Portuguese Traditional Dry-Fermented Sausages Processed with Liquid Smoke Flavoring: How This Alternative Technology Affects Proteolysis and Biogenic Amines Profile
A. Gomes, Miguel Elías, C. Santos, et al.
Applied Sciences (2025) Vol. 15, Iss. 3, pp. 1129-1129
Open Access
Enhancing meat safety and quality: Innovations in protein-based sensing technologies for contaminant detection
Harsh Kumar, Shivani Guleria, Nidhi Sethi, et al.
Food Control (2025), pp. 111208-111208
Closed Access
Design strategies of fluorescent covalent organic frameworks and visual on-site monitoring of food freshness: A state-of-the-art review
Dianwei Zhang, Kexin Li, Shengnan Wang, et al.
TrAC Trends in Analytical Chemistry (2025) Vol. 187, pp. 118226-118226
Closed Access
Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat
Kelang Kang, Fan Zhang, Fuhua Fu, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Peptide-Based Materials That Exploit Metal Coordination
Giovanni A. Bassan, Silvia Marchesan
International Journal of Molecular Sciences (2022) Vol. 24, Iss. 1, pp. 456-456
Open Access | Times Cited: 18
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