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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:

Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness
Junjun Zhang, Xiaobo Zou, Xiaodong Zhai, et al.
Food Chemistry (2018) Vol. 272, pp. 306-312
Open Access | Times Cited: 528

Showing 1-25 of 528 citing articles:

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
Alaa El‐Din A. Bekhit, Benjamin W.B. Holman, Stephen G. Giteru, et al.
Trends in Food Science & Technology (2021) Vol. 109, pp. 280-302
Closed Access | Times Cited: 599
Development of multifunctional food packaging films based on chitosan, TiO2 nanoparticles and anthocyanin-rich black plum peel extract
Xin Zhang, Yunpeng Liu, Huimin Yong, et al.
Food Hydrocolloids (2019) Vol. 94, pp. 80-92
Closed Access | Times Cited: 479
Polyphenols and their applications: An approach in food chemistry and innovation potential
Fábio Fernandes de Araújo, David de Paulo Farias, Iramaia Angélica Neri-Numa, et al.
Food Chemistry (2020) Vol. 338, pp. 127535-127535
Open Access | Times Cited: 451
Anthocyanin food colorant and its application in pH-responsive color change indicator films
Swarup Roy, Jong‐Whan Rhim
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 14, pp. 2297-2325
Closed Access | Times Cited: 440
Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review
Nitya Bhargava, Vijay Singh Sharanagat, Rahul S Mor, et al.
Trends in Food Science & Technology (2020) Vol. 105, pp. 385-401
Closed Access | Times Cited: 421
Chitosan for food packaging: Recent advances in active and intelligent films
María Flórez, Esther Guerra‐Rodríguez, Patricia Cazón, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107328-107328
Open Access | Times Cited: 395
Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness
Huizhi Chen, Min Zhang, Bhesh Bhandari, et al.
Food Hydrocolloids (2019) Vol. 100, pp. 105438-105438
Closed Access | Times Cited: 386
pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications
Parya Ezati, Jong‐Whan Rhim
Food Hydrocolloids (2019) Vol. 102, pp. 105629-105629
Closed Access | Times Cited: 358
A novel pH-sensing indicator based on bacterial cellulose nanofibers and black carrot anthocyanins for monitoring fish freshness
Mehran Moradi, Hossein Tajik, Hadi Almasi, et al.
Carbohydrate Polymers (2019) Vol. 222, pp. 115030-115030
Closed Access | Times Cited: 347
pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety
Mahmood Alizadeh Sani, Esmail Mohammadian, Jong-Whan Rhim, et al.
Trends in Food Science & Technology (2020) Vol. 105, pp. 93-144
Closed Access | Times Cited: 337
Development of active and intelligent packaging by incorporating betalains from red pitaya (Hylocereus polyrhizus) peel into starch/polyvinyl alcohol films
Yan Qin, Yunpeng Liu, Xin Zhang, et al.
Food Hydrocolloids (2019) Vol. 100, pp. 105410-105410
Closed Access | Times Cited: 329
Preparation and characterization of active and intelligent packaging films based on cassava starch and anthocyanins from Lycium ruthenicum Murr
Yan Qin, Yunpeng Liu, Huimin Yong, et al.
International Journal of Biological Macromolecules (2019) Vol. 134, pp. 80-90
Closed Access | Times Cited: 320
Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film
Huimin Yong, Xingchi Wang, Xin Zhang, et al.
Food Hydrocolloids (2019) Vol. 94, pp. 93-104
Closed Access | Times Cited: 312
Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films
Huimin Yong, Jun Liu
Food Packaging and Shelf Life (2020) Vol. 26, pp. 100550-100550
Closed Access | Times Cited: 311
Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato (Ipomoea batatas (L.) lam) anthocyanins for monitoring fish freshness
Guangyang Jiang, Xiaoyan Hou, Xuedan Zeng, et al.
International Journal of Biological Macromolecules (2019) Vol. 143, pp. 359-372
Closed Access | Times Cited: 276
Development of active/intelligent food packaging film containing Amaranthus leaf extract for shelf life extension of chicken/fish during chilled storage
Sweetie R. Kanatt
Food Packaging and Shelf Life (2020) Vol. 24, pp. 100506-100506
Closed Access | Times Cited: 270
Prospect of Polysaccharide-Based Materials as Advanced Food Packaging
Aleksandra Nešić, Gustavo Cabrera‐Barjas, Suzana Dimitrijević‐Branković, et al.
Molecules (2019) Vol. 25, Iss. 1, pp. 135-135
Open Access | Times Cited: 269
Colorimetric film based on polyvinyl alcohol/okra mucilage polysaccharide incorporated with rose anthocyanins for shrimp freshness monitoring
Shaolei Kang, Hualin Wang, Li Xia, et al.
Carbohydrate Polymers (2019) Vol. 229, pp. 115402-115402
Closed Access | Times Cited: 268
Multifunctional bionanocomposite films based on konjac glucomannan/chitosan with nano-ZnO and mulberry anthocyanin extract for active food packaging
Jishuai Sun, Haixin Jiang, Huibin Wu, et al.
Food Hydrocolloids (2020) Vol. 107, pp. 105942-105942
Closed Access | Times Cited: 262
pH-responsive pectin-based multifunctional films incorporated with curcumin and sulfur nanoparticles
Parya Ezati, Jong‐Whan Rhim
Carbohydrate Polymers (2019) Vol. 230, pp. 115638-115638
Closed Access | Times Cited: 260
Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp
Samira Mohammadalinejhad, Hadi Almasi, Mehran Moradi
Food Control (2020) Vol. 113, pp. 107169-107169
Closed Access | Times Cited: 260
Novel konjac glucomannan films with oxidized chitin nanocrystals immobilized red cabbage anthocyanins for intelligent food packaging
Chunhua Wu, Yaoling Li, Jishuai Sun, et al.
Food Hydrocolloids (2019) Vol. 98, pp. 105245-105245
Closed Access | Times Cited: 252
Recent advances in intelligent food packaging materials: Principles, preparation and applications
Hao Cheng, Hao Xu, David Julian McClements, et al.
Food Chemistry (2021) Vol. 375, pp. 131738-131738
Closed Access | Times Cited: 248
Intelligent pH-sensitive indicator based on starch-cellulose and alizarin dye to track freshness of rainbow trout fillet
Parya Ezati, Hossein Tajik, Mehran Moradi, et al.
International Journal of Biological Macromolecules (2019) Vol. 132, pp. 157-165
Closed Access | Times Cited: 230
A colorimetric hydrogen sulfide sensor based on gellan gum-silver nanoparticles bionanocomposite for monitoring of meat spoilage in intelligent packaging
Xiaodong Zhai, Zhihua Li, Jiyong Shi, et al.
Food Chemistry (2019) Vol. 290, pp. 135-143
Open Access | Times Cited: 230
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