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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 Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products
Norma Angélica Santiesteban López, Julián Andrés Gómez‐Salazar, Eva M. Santos, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2613-2613
Open Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality – Invited Review
Simona Grasso, Mario Estévez, José M. Lorenzo, et al.
Meat Science (2024) Vol. 211, pp. 109451-109451
Open Access | Times Cited: 9
Extraction of polyphenols and essential oils from herbs with green extraction methods – An insightful review
Ewelina Pogorzelska-Nowicka, Monika Hanula, Grzegorz Pogorzelski
Food Chemistry (2024) Vol. 460, pp. 140456-140456
Open Access | Times Cited: 8
Natural Compounds from Food By-Products in Preservation Processes: An Overview
Lucia Maddaloni, Laura Gobbi, Giuliana Vinci, et al.
Processes (2025) Vol. 13, Iss. 1, pp. 93-93
Open Access
Seasonal chemical variations of South Denmark's organic municipal waste and its estimated bioenergy potential
Stanislav Rudnyckyj, Sergey Kucheryavskiy, Eva Mie Lang Spedtsberg, et al.
Biomass and Bioenergy (2025) Vol. 194, pp. 107659-107659
Open Access
Combined Catalysis: A Powerful Strategy for Engineering Multifunctional Sustainable Lignin-Based Materials
Samson Afewerki, Ulrica Edlund
ACS Nano (2023) Vol. 17, Iss. 8, pp. 7093-7108
Open Access | Times Cited: 18
Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products
Slim Smaoui, Noemí Echegaray, Manoj Kumar, et al.
Applied Biochemistry and Biotechnology (2023) Vol. 196, Iss. 6, pp. 3604-3635
Closed Access | Times Cited: 18
White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality
Marija Bošković, Milica Glišić, Milan Ž. Baltić, et al.
Meat Science (2023) Vol. 198, pp. 109123-109123
Closed Access | Times Cited: 17
Willingness-to-pay for ready-to-eat clean label food products at convenient stores
Jane Lu Hsu, Chin-Chang Sung, Jo-Ting Tseng
Future Foods (2023) Vol. 7, pp. 100237-100237
Open Access | Times Cited: 14
Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States
Aaron R. Bodie, L. A. Wythe, Dana K. Dittoe, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 464-464
Open Access | Times Cited: 4
Salt Reduction in Food Products: A Systematic Review of Clean-Label Ingredients and Non-Thermal Technologies
Abdul Waheed Khan, Ume Roobab, Zhaomei Wang, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104695-104695
Closed Access | Times Cited: 4
Enhancing Deer Sous Vide Meat Shelf Life and Safety with Eugenia caryophyllus Essential Oil against Salmonella enterica
Miroslava Kačániová, Stefania Garzoli, Anis Ben Hsouna, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2512-2512
Open Access | Times Cited: 3
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: 10
Pomegranate Peel and Olive Leaf Extracts to Optimize the Preservation of Fresh Meat: Natural Food Additives to Extend Shelf-Life
Giuseppina Forgione, Giuseppa Anna De Cristofaro, Daniela Sateriale, et al.
Microorganisms (2024) Vol. 12, Iss. 7, pp. 1303-1303
Open Access | Times Cited: 2
Novel Perspectives on Food-Based Natural Antimicrobials: A Review of Recent Findings Published since 2020
Taner Şar, Pelin Kiraz, Vjola Braho, et al.
Microorganisms (2023) Vol. 11, Iss. 9, pp. 2234-2234
Open Access | Times Cited: 7
Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites
Sandra Rodrigues, Lia Vasconcelos, Ana Leite, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2962-2962
Open Access | Times Cited: 6
Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham
Eugenia Rendueles, Elba Mauriz, Javier Sanz-Gómez, et al.
Microorganisms (2024) Vol. 12, Iss. 5, pp. 914-914
Open Access | Times Cited: 1
Improving meat quality and safety: innovative strategies
Максим Ребезов, Mars Khayrullin, Bahytkul Assenova, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 523-546
Open Access | Times Cited: 1
Designing cultivated meat: Overcoming challenges in the production process and developing sustainable packaging solutions
Prakoso Adi, Rizka Mulyani, Bara Yudhistira, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104675-104675
Closed Access | Times Cited: 1
Optimizing Byproduct Processing for Clean Label Foods: Avocado and MSM‐Tambaqui With a Focus on Zero Waste
Leandro da Silva Presenza, Bianca Ferraz Teixeira, Luis Felipe de Freitas Fabrício, et al.
Journal of Food Safety (2024) Vol. 44, Iss. 5
Closed Access | Times Cited: 1
Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications
Weerapong Woraprayote, Thitiphorn Janyaphisan, Saowalak Adunphatcharaphon, et al.
Food Bioscience (2023) Vol. 52, pp. 102385-102385
Open Access | Times Cited: 5
Comprehensive Approaches for Ensuring Microbial Safety in the Dairy Industry: Monitoring Systems, Inhibitory Strategies, and Future Prospects.
Md. Anamul Hasan Chowdhury, Chowdhury Sanat Anjum Reem, S. M. Mahbubur Rahman, et al.
Food Control (2024), pp. 110894-110894
Closed Access | Times Cited: 1
USING ONLINE ATTITUDINAL AND COMPLETION TEST TO UNDERSTAND THE CONSUMERS´ PERCEPTION OF PROBIOTIC DRY-FERMENTED SAUSAGE
Marilia Silva Malvezzi Karwowski, Eliane Cristine Francisco Maffezzolli, Evelin da Costa Boiko, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40738-e40738
Open Access | Times Cited: 1
Time-Dependent Effects of Caraway Essential Oil on the Total Antioxidant Capacity of Rapeseed, Olive, and Grapeseed Oils
Maryna Opryshko
Agrobiodiversity for Improving Nutrition Health and Life Quality (2024) Vol. 8, Iss. 1
Open Access
Impact of a Biopreservative Derived from Lactic Fermentation on Quality after Food Processing: A Case Study on Sliced Cooked Ham
André Fioravante Guerra, Angela Gava Barreto, Isabella Rodrigues Viviani, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 336-336
Open Access
Microbial biomass production from enzymatically saccharified organic municipal waste and present microbial inhibitors
Stanislav Rudnyckyj, Tanmay Chaturvedi, Mette Hedegaard Thomsen
Biomass Conversion and Biorefinery (2024)
Open Access
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