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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:

Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage
Wendy Katiyo, Henriëtte L. de Kock, Ranil Coorey, et al.
LWT (2020) Vol. 128, pp. 109468-109468
Open Access | Times Cited: 102

Showing 51-75 of 102 citing articles:

System Design Based on Biological Olfaction for Meat Analysis Using E-Nose Sensors
Ozgun Boray Yurdakos, Özge Şahin
ACS Omega (2024)
Open Access | Times Cited: 3
A versatile pH-sensitive hydrogel based on a high-performance dye: monitoring the freshness of milk and chicken meat
Rosita Diana, Ludovica Milzi, Francesco Silvio Gentile, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106667-106667
Open Access | Times Cited: 3
A combinatorial approach to chicken meat spoilage detection using color-shifting silver nanoparticles, smartphone imaging, and artificial neural network (ANN)
Faezeh Ghorbanizamani
Food Chemistry (2024) Vol. 468, pp. 142390-142390
Closed Access | Times Cited: 3
Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review
Soukaina Barroug, Sonal Chaple, Paula Bourke
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 20
Antimicrobial Potential of Plastic Films Incorporated with Sage Extract on Chicken Meat
Nurain Aziman, Mohammad Jawaid, Noor-Azira Abdul Mutalib, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2812-2812
Open Access | Times Cited: 20
Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review
Mannur Ismail Shaik, Muhammad Farid Azhari, Norizah Mhd Sarbon
Foods (2022) Vol. 11, Iss. 23, pp. 3797-3797
Open Access | Times Cited: 13
In Vitro and In Situ Characterization of Psychrotrophic Spoilage Bacteria Recovered from Chilled Chicken
Xinxia Wang, Zaitian Wang, Zhilan Sun, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 95-95
Open Access | Times Cited: 13
Efficacy of Biopolymer/Starch Based Antimicrobial Packaging for Chicken Breast Fillets
Noor Liyana Yusof, Noor-Azira Abdul Mutalib, U. K. Nazatul, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2379-2379
Open Access | Times Cited: 17
Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging
Even Heir, Lars Erik Solberg, Merete Rusås Jensen, et al.
International Journal of Food Microbiology (2021) Vol. 362, pp. 109498-109498
Open Access | Times Cited: 17
Quick assessment of chicken spoilage based on hyperspectral NIR spectra combined with partial least squares regression
Shengqi Jiang, Hong-Ju He, Hanjun Ma, et al.
International journal of agricultural and biological engineering (2021) Vol. 14, Iss. 1, pp. 243-250
Open Access | Times Cited: 16
Effects of dietary supplementation with selenium yeast and jujube powder on mitochondrial oxidative damage and apoptosis of chicken
Xue Yang, Chao Yang, Defu Tang, et al.
Poultry Science (2022) Vol. 101, Iss. 10, pp. 102072-102072
Open Access | Times Cited: 12
Approaching to biogenic amines as quality markers in packaged chicken meat
Luigi Esposito, Dino Mastrocola, Maria Martuscelli
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 12
Gelatin-based films and mats as electro-sensoactive layers for monitoring volatile compounds related to meat spoilage
Pamela Freire De Moura Pereira, Paulo H. de Sousa Picciani, Verônica Calado, et al.
Food Packaging and Shelf Life (2023) Vol. 36, pp. 101049-101049
Closed Access | Times Cited: 7
Investigating the Effect of Rosemary Essential Oil, Supercritical CO2 Processing and Their Synergism on the Quality and Microbial Inactivation of Chicken Breast Meat
Fabio Santi, Riccardo Zulli, Elisa Lincetti, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1786-1786
Open Access | Times Cited: 7
The Effects of Alginate Coatings Containing Thymol in the Forms of Nanoemulsion and Nanostructured Lipid Carriers on Microbial, Oxidation, and Physicochemical Qualities of Fresh Breast Chicken Meat
Enayat Allah Borhani, Sedigheh Amiri, Mohsen Radi
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 5285-5298
Closed Access | Times Cited: 2
Assessment of chicken breast shelf life based on bench-top and portable near-infrared spectroscopy tools coupled with chemometrics
Ilaria Lanza, Daniele Conficoni, Stefania Balzan, et al.
Food Quality and Safety (2020) Vol. 5
Open Access | Times Cited: 17
Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage
Chen Xue, Pengcheng Dong, Ke Li, et al.
Meat Science (2022) Vol. 192, pp. 108910-108910
Closed Access | Times Cited: 10
The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods
Anna Augustyńska-Prejsnar, Paweł Hanus, Małgorzata Ormian, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4340-4340
Open Access | Times Cited: 6
Effect of UVC Light-Emitting Diodes on Pathogenic Bacteria and Quality Attributes of Chicken Breast
Wenwen Wang, Dianbo Zhao, Ke Li, et al.
Journal of Food Protection (2021) Vol. 84, Iss. 10, pp. 1765-1771
Open Access | Times Cited: 14
Quantitative microbiological spoilage risk assessment (QMSRA) of fresh poultry fillets during storage at retail
Sofia Tsaloumi, Leonardos Stathas, Konstantinos Koutsoumanis
Food Research International (2023) Vol. 170, pp. 113018-113018
Closed Access | Times Cited: 5
Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination
Nicolás Rosillo Ramírez, Oscar Vega‐Castro, Ricardo Simpson, et al.
Journal of Food Process Engineering (2020) Vol. 44, Iss. 3
Closed Access | Times Cited: 14
Food authentication: Introduction, techniques, and prospects
Aly El Sheikha
Elsevier eBooks (2021), pp. 1-34
Closed Access | Times Cited: 11
Shelf Life Extension of Chicken Cuts Packed under Modified Atmospheres and Edible Antimicrobial Coatings
Athina Ntzimani, Antonios Kalamaras, Theofania Tsironi, et al.
Applied Sciences (2023) Vol. 13, Iss. 6, pp. 4025-4025
Open Access | Times Cited: 4
Analysis of Volatile Markers and Their Biotransformation in Raw Chicken during Staphylococcus aureus Early Contamination
Yin Wang, Xian Wang, Yuanyuan Huang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2782-2782
Open Access | Times Cited: 4
Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques
Azfar Ismail, Hag Ju Lee, Suk-Ju Hong, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103544-103544
Closed Access | Times Cited: 4

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