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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:

Aloe barbadensis Based Bioactive Edible Film Improved Lipid Stability and Microbial Quality of the Cheese
Firdous Kouser, Sunil Kumar, Hina F. Bhat, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 229-229
Open Access | Times Cited: 24

Showing 24 citing articles:

Aloe vera/Chitosan-Based Edible Film with Enhanced Antioxidant, Antimicrobial, Thermal, and Barrier Properties for Sustainable Food Preservation
Navjot Kaur, Chandran Somasundram, Zuliana Razali, et al.
Polymers (2024) Vol. 16, Iss. 2, pp. 242-242
Open Access | Times Cited: 19
Enhancing the lipid stability of foods of animal origin using edible packaging systems
Zuhaib F. Bhat, Hina F. Bhat, Mehnaza Manzoor, et al.
Food Chemistry X (2024) Vol. 21, pp. 101185-101185
Open Access | Times Cited: 8
Cricket protein hydrolysates pre-processed with ultrasonication and microwave improved storage stability of goat meat emulsion
Aunzar B. Lone, Hina F. Bhat, Abderrahmane Aït‐Kaddour, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 86, pp. 103364-103364
Closed Access | Times Cited: 16
Improving microbial and lipid oxidative stability of cheddar cheese using cricket protein hydrolysates pre-treated with microwave and ultrasonication
Aunzar B. Lone, Hina F. Bhat, Sunil Kumar, et al.
Food Chemistry (2023) Vol. 423, pp. 136350-136350
Closed Access | Times Cited: 14
Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion
Shavinder Singh, Hina F. Bhat, Sunil Kumar, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106482-106482
Open Access | Times Cited: 12
Aloe vera―An Extensive Review Focused on Recent Studies
Alessia Catalano, Jessica Ceramella, Domenico Iacopetta, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2155-2155
Open Access | Times Cited: 3
Edible packaging systems for enhancing the sensory quality of animal-derived foods
Hina F. Bhat, Hina F. Bhat, Mehnaza Manzoor, et al.
Food Chemistry (2023) Vol. 428, pp. 136809-136809
Closed Access | Times Cited: 10
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
Exploring the potential of aloe vera gel-based coating for shelf life extension and quality preservation of tomato
Afza Farooq, Bushra Niaz, Farhan Saeed, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 2909-2923
Open Access | Times Cited: 8
Valorization of red grape pomace for sustainable food packaging: Development of pectin/kidney bean protein based biocomposite films enriched with grape pomace polyphenols
Sara Amiri Samani, Sepideh PourvatanDoust, Mohamad Savarolyia, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110806-110806
Closed Access | Times Cited: 2
Effectiveness of Terminalia bellerica based bioactive edible film in controlling the microbial growth and lipid oxidation of cheese during storage
Firdous Kouser, Sunil Kumar, Hina F. Bhat, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100213-100213
Open Access | Times Cited: 7
A novel high water-soluble antibacterial films-based guar gum incorporated with Aloe vera gel and ε-polylysine
Yakun Zhao, Huan Li, Jian Chen, et al.
Food Chemistry (2023) Vol. 427, pp. 136686-136686
Closed Access | Times Cited: 7
Locust protein hydrolysates have the potential to enhance the storage stability of cheese
Shubam Singh, Hina F. Bhat, Sunil Kumar, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100561-100561
Open Access | Times Cited: 5
Edible packaging systems for improved microbial quality of animal-derived foods and the role of emerging technologies
Zuhaib F. Bhat, Hina F. Bhat, Maneesha S. Mohan, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-29
Closed Access | Times Cited: 5
Addition of Silver Nanoparticles to Composite Edible Films and Coatings to Enhance Their Antimicrobial Activity and Application to Cherry Preservation
Angelos-Panagiotis Bizymis, Styliani Kalantzi, Diomi Mamma, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4295-4295
Open Access | Times Cited: 5
Insect protein-based composite film incorporated with E. purpurea-based nanoparticles augmented the storage stability of parmesan cheese
Shubam Singh, Hina F. Bhat, Sunil Kumar, et al.
Heliyon (2024) Vol. 10, Iss. 7, pp. e29036-e29036
Open Access | Times Cited: 1
Silkworm pupae protein-based film incorporated with Catharanthus roseus leaf extract-based nanoparticles enhanced the lipid stability and microbial quality of cheddar cheese Silkworm pupae protein-based film
Sabahu Noor, Sunil Kumar, Hina F. Bhat, et al.
Food Hydrocolloids for Health (2024) Vol. 6, pp. 100183-100183
Open Access | Times Cited: 1
Development of Functional Composite Edible Films or Coatings for Fruits Preservation with Addition of Pomace Oil-Based Nanoemulsion for Enhanced Barrier Properties and Caffeine for Enhanced Antioxidant Activity
Angelos-Panagiotis Bizymis, Virginia Giannou, Constantina Tzia
Molecules (2024) Vol. 29, Iss. 16, pp. 3754-3754
Open Access | Times Cited: 1
Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles
Shubam Singh, Hina F. Bhat, Sunil Kumar, et al.
Ultrasonics Sonochemistry (2023) Vol. 100, pp. 106594-106594
Open Access | Times Cited: 4
Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides
Angela Monasterio, Emerson Núñez, Natalia Brossard, et al.
Polymers (2023) Vol. 15, Iss. 18, pp. 3774-3774
Open Access | Times Cited: 4
Edible packaging reinforced with nutrients-based nanomaterials
Zahra Maqbool, Waseem Khalid, Maryam Maqsood, et al.
Elsevier eBooks (2024), pp. 247-268
Closed Access
Aloe vera and chitosan coating, an eco-friendly and sustainable approach to reduce postharvest loss of figs (Ficus carica)
Navjot Kaur, Chandran Somasundram, Zuliana Razali, et al.
Acta Horticulturae (2024), Iss. 1404, pp. 725-732
Closed Access
Improving beef burger quality during cold storage: effect of Aloe vera gel, packaging, and temperature
Betina Louise Angioletti, Tuany Gabriela Hoffmann, Stefany Pergentino dos Santos, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2024) Vol. 27
Open Access
Cheese’s Bioactive Peptide Content and Fatty Acids Profile
Ilyes Dammak, Carlos Adam Conte‐Júnior
Food science and nutrition (2023)
Open Access
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