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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:

Physical Treatments to Control Clostridium botulinum Hazards in Food
Muhammad Tanveer Munir, Narjes Mtimet, Laurent Guillier, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1580-1580
Open Access | Times Cited: 19

Showing 19 citing articles:

Impact of Metabolites from Foodborne Pathogens on Cancer
Alice Njolke Mafe, Dietrich Büsselberg
Foods (2024) Vol. 13, Iss. 23, pp. 3886-3886
Open Access | Times Cited: 10
Nanotechnology innovation combined with bacteriocins as emerging strategy for the development of active and intelligent food packaging
Lucimeire Fernandes Correia, Gabriela da Silva Pinho, Thiago José da Cruz Neves, et al.
Sustainable Chemistry and Pharmacy (2024) Vol. 39, pp. 101551-101551
Closed Access | Times Cited: 6
Botulinum Neurotoxins as Two-Faced Janus Proteins
Silvia Chimienti, Maria Di Spirito, Filippo Molinari, et al.
Biomedicines (2025) Vol. 13, Iss. 2, pp. 411-411
Open Access
Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the risk assessment of botulism resulting from the consumption of vacuum‐packed or modified atmosphere‐packed foods
María Dolores Rodrigo Aliaga, Rosa María Capita González, Baltasar Mayo, et al.
Food Risk Assess Europe (2025) Vol. 3, Iss. 1
Closed Access
Nitrite Effects and Nonthermal Technology for Reducing or Replacing Its Content in Meat Products
Bruna Fernandes Andrade, Lorrany Ramos do Carmo, Marcelo Stefanini Tanaka, et al.
Food Technology and Biotechnology (2025) Vol. 63, Iss. 1, pp. 1-1
Open Access
Unlocking the Hidden Microbiome of Food: The Role of Metagenomics in Analyzing Fresh Produce, Poultry, and Meat
Teresa Margarita González Martínez, Bianca Rodríguez, Milagros Rodríguez-Montaño, et al.
Applied Microbiology (2025) Vol. 5, Iss. 1, pp. 26-26
Open Access
Detecting and classifying metabolic activity of Staphylococcus aureus by D2O-probed single-cell Raman spectroscopy and machine learning
Liu Li, Bing Feng, Yang Song, et al.
Biosafety and Health (2025)
Open Access
Green processing technology of meat and meat products: A review
A. S. El-tahlawy
Theory and practice of meat processing (2025) Vol. 10, Iss. 1, pp. 32-44
Open Access
Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods
Nikheel Bhojraj Rathod, Slim Smaoui, Rinku Agrawal, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103778-103778
Closed Access | Times Cited: 4
ASSESSING THE POTENTIAL PUBLIC HEALTH RISK OF Clostridium botulinum TOXIN GENES IN CANNED FOOD : A LABORATORY EXPERIENCE IN TÜRKİYE
Hisamettin Durmaz, Akın Yiğin, Serap Kılıç Altun, et al.
Middle East Journal of Science (2024) Vol. 10, Iss. 1, pp. 58-69
Open Access | Times Cited: 1
Effects of carbon dioxide on germination of Clostridium botulinum spores
Didier Majou
International Journal of Food Microbiology (2024) Vol. 427, pp. 110958-110958
Closed Access | Times Cited: 1
Foodborne Clostridioides Species: Pathogenicity, Virulence and Biocontrol Options
Mary Garvey
Microorganisms (2023) Vol. 11, Iss. 10, pp. 2483-2483
Open Access | Times Cited: 4
Process and Product Transformation of Indonesian Indigenous Local Food through Advanced Commercial Sterility using Household Pressure Cooker to Support Ultra-Micro Entrepreneur Sustainability
Andita Sayekti, Falih Suaedi, Mohammad Fakhruddin Mudzakkir, et al.
Natural Resources for Human Health (2024) Vol. 4, Iss. 4, pp. 352-362
Open Access | Times Cited: 1
Effects of sterilization intensity on the flavor profile of canned Antarctic krill (Euphausia superba): Moderate vs. excessive
Peizi Sun, Songyi Lin, Xinran Li, et al.
Food Chemistry (2024) Vol. 465, pp. 142067-142067
Closed Access | Times Cited: 1
Exploring the genetic background of the botulism neurotoxin BoNT/B2 in Spain
Sylvia Valdezate, Gema Carrasco, María J. Medina, et al.
Microbiology Spectrum (2023) Vol. 11, Iss. 5
Open Access | Times Cited: 2
A rare symptom of foodborne botulism: dysgeusia. Case report and clinical review
Simone Esposito, Francesco Coletta, Giovanna Di Maiolo, et al.
Emergency Care Journal (2024)
Open Access
Assessing the Physiochemical and Sensorial Quality of Pea Sauce Canned in Plastic Trays vs. Metal Cans
Hedi Abdelaali, Wafa Hajji, Rachid Selmi, et al.
Processes (2024) Vol. 12, Iss. 8, pp. 1657-1657
Open Access
Health Hazard Associated with the Presence of Clostridium Bacteria in Food Products
Agnieszka Bilska, Krystian Wochna, Małgorzata Habiera, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2578-2578
Open Access
Optimization Function for Determining Optimal Dose Range for Beef and Seed Potato Irradiation
Е. К. Козлова, U. A. Bliznyuk, A. P. Chernyaev, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3729-3729
Open Access
Bacteriocin-Producing Probiotic Lactic Acid Bacteria against Hospital Strains of Staphylococcus aureus and Escherichia coli
Anna Sukiasyan, R. Madoyan, N. Kh. Alchujyan, et al.
Medical & Clinical Research (2023) Vol. 8, Iss. 12
Open Access
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