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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:

Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review
Danka Bukvički, Margherita D’Alessandro, Samantha Rossi, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3288-3288
Open Access | Times Cited: 15

Showing 15 citing articles:

Purification, characterization, and mechanistic studies of Gassericin GA-3.1: A novel class IIc bacteriocin produced by Lactobacillus gasseri LG145
Xin Zhou, Yu Wang, Tharushi S. Shinali, et al.
International Journal of Biological Macromolecules (2025), pp. 139811-139811
Closed Access
Global insights and advances in edible coatings or films toward quality maintenance and reduced postharvest losses of fruit and vegetables: An updated review
Maratab Ali, Akhtar Ali, Sajid Ali, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access
Essential oils as antibacterials against multidrug-resistant foodborne pathogens: Mechanisms, recent advances, and legal considerations
Mabrouk Sobhy, Esraa A. Abdelkarim, Mohamed A. Hussein, et al.
Food Bioscience (2025) Vol. 64, pp. 105937-105937
Closed Access
Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review
Chan Zhang, Ying Cheng, Qin Yu-hui, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 17, pp. 9567-9580
Closed Access | Times Cited: 5
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: 3
Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products
Golfo Moatsou
Foods (2024) Vol. 13, Iss. 7, pp. 1078-1078
Open Access | Times Cited: 2
Bacteriocins and Bacteriophages as Dual Biological Players for Food Safety Applications
Nacim Barache, Yanath Belguesmia, Beatriz Martı́nez, et al.
Encyclopedia (2024) Vol. 4, Iss. 1, pp. 79-90
Open Access | Times Cited: 1
Assessment of chitosan coating enriched with Citrus limon essential oil on the quality characteristics and shelf life of beef meat during cold storage
Abbas Isvand, Samira Karimaei, Masoomeh Amini
International Journal of Food Microbiology (2024) Vol. 423, pp. 110825-110825
Closed Access | Times Cited: 1
Hepato-renal protective impact of nanocapsulated Petroselinum crispum and Anethum graveolens essential oils added in fermented milk against some food additives via antioxidant and anti-inflammatory effects: in silico and in vivo studies
Rasha S. Mohamed, Karem Fouda, Amany Sayed Maghraby, et al.
Heliyon (2024) Vol. 10, Iss. 17, pp. e36866-e36866
Open Access | Times Cited: 1
Optimised formulation and characterisation of oregano essential oil edible composite films by response surface methodology
Hekun Duan, Zitian Yuan, Suyan Liu, et al.
Czech Journal of Food Sciences (2024) Vol. 42, Iss. 1, pp. 31-44
Open Access
Effect of Adding Essential Oils of Nigella sativa and Thyme on the Yogurt Flavor
Huda Mohammed Abd Al-Saray
Asian Journal of Biological Sciences (2024) Vol. 17, Iss. 3, pp. 351-359
Open Access
Enhancing Poultry Meat Hygiene with Essential Oils: A Moroccan Perspective
Hassna Jaber, Nabil Fikraoui, Rahma Errahioui, et al.
World sustainability series (2024), pp. 279-294
Closed Access
Microbiological Shelf-Life Extension and Quality Retention of a Novel Vegetable Product Through an Optimized Preservation Treatment Combining Citric Acid, Oregano Essential Oil, and UV-C Radiation
Pablo Federico Perez, María Victoria Agüero, María Verónica Fernández, et al.
Food and Bioprocess Technology (2024)
Closed Access
Application of extracts from different sources with natural preservative properties in daily chemical products
Qingdi Luo, Song Zhang, Qiulin Yue, et al.
BIO Web of Conferences (2024) Vol. 124, pp. 01016-01016
Open Access
Coriander as a natural antimicrobial for meat products: A One Health perspective review
A. E. M. A. Morshdy, A. S. El-tahlawy, A. El-S. E. Hafez, et al.
Theory and practice of meat processing (2024) Vol. 9, Iss. 3, pp. 227-235
Open Access
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