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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 1-25 of 102 citing articles:

Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage
Liangting Shao, Shanshan Chen, Haodong Wang, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 822-832
Closed Access | Times Cited: 124
Natural phenolic compounds: Antimicrobial properties, antimicrobial mechanisms, and potential utilization in the preservation of aquatic products
Xuening Chen, Weiqing Lan, Jing Xie
Food Chemistry (2023) Vol. 440, pp. 138198-138198
Closed Access | Times Cited: 65
Effect of chitosan coating incorporated with oregano essential oil on microbial inactivation and quality properties of refrigerated chicken breasts
Kaixi Zheng, Bo Li, Yin Liu, et al.
LWT (2023) Vol. 176, pp. 114547-114547
Open Access | Times Cited: 45
Fortification of cassava starch edible films with Litsea cubeba essential oil for chicken meat preservation
Ce Shi, Jia Li, Hongxun Tao, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133920-133920
Closed Access | Times Cited: 17
Electrical gas sensors for meat freshness assessment and quality monitoring: A review
Pamela Freire De Moura Pereira, Paulo H. de Sousa Picciani, Verônica Calado, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 36-44
Closed Access | Times Cited: 101
Microbial diversity of meat products under spoilage and its controlling approaches
Yanli Zhu, Wei Wang, Ming Li, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 41
Design of Biodegradable, Climate-Specific Packaging Materials That Sense Food Spoilage and Extend Shelf Life
Yangyang Han, Song Wang, Yunteng Cao, et al.
ACS Nano (2023) Vol. 17, Iss. 9, pp. 8333-8344
Closed Access | Times Cited: 37
Chitosan/gelatin-based multifunctional films integrated with sulfur-functionalized chitin for active packaging applications
Ajahar Khan, Zohreh Riahi, Jun Tae Kim, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109537-109537
Closed Access | Times Cited: 36
Identification and selection of volatile compounds derived from lipid oxidation as indicators for quality deterioration of frozen white meat and red meat using HS-SPME-GC–MS combined with OPLS-DA
Ligang Yu, Ying Pang, Shen Guang, et al.
Food Chemistry (2024) Vol. 463, pp. 141112-141112
Closed Access | Times Cited: 11
Smart chitosan films as intelligent food packaging: An approach to monitoring food freshness and biomarkers
Shuva Bhowmik, Dominic Agyei, Azam Ali
Food Packaging and Shelf Life (2024) Vol. 46, pp. 101370-101370
Open Access | Times Cited: 11
Evaluation of biomarkers that influence the freshness of beef during storage using VIS/NIR hyperspectral imaging
Azfar Ismail, Seongmin Park, Hye‐Jin Kim, et al.
LWT (2025), pp. 117302-117302
Open Access | Times Cited: 1
A Novel Polyvinyl Alcohol/Chitosan-Based Anthocyanin Electrospun Colorimetric Film for Monitoring Chicken Breast Freshness
Bo Li, Hui Chen, Qiongqiong Ma, et al.
Food Analytical Methods (2025)
Closed Access | Times Cited: 1
Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products
Slim Smaoui, Noemí Echegaray, Manoj Kumar, et al.
Applied Biochemistry and Biotechnology (2023) Vol. 196, Iss. 6, pp. 3604-3635
Closed Access | Times Cited: 21
Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts
Sashuang Dong, Lanyin Li, Fanyu Hao, et al.
Poultry Science (2023) Vol. 103, Iss. 2, pp. 103287-103287
Open Access | Times Cited: 21
Effect of alginate coating activated by solid lipid nanoparticles containing Zataria multiflora essential oil on chicken fillet’s preservation
Sara Safaeian Laein, Fatemeh Mohajer, Ali Khanzadi, et al.
Food Chemistry (2024) Vol. 446, pp. 138816-138816
Closed Access | Times Cited: 7
Synergistic effects of monocaprin and carvacrol against Escherichia coli O157:H7 and Salmonella Typhimurium in chicken meat preservation
Maomao Ma, Junxin Zhao, Xianghui Yan, et al.
Food Control (2021) Vol. 132, pp. 108480-108480
Closed Access | Times Cited: 40
Olfactory visualization sensor system based on colorimetric sensor array and chemometric methods for high precision assessing beef freshness
Weidong Xu, Yingchao He, Jiaheng Li, et al.
Meat Science (2022) Vol. 194, pp. 108950-108950
Closed Access | Times Cited: 27
Metal–oxide–semiconductor resistive gas sensors for fish freshness detection
Kaidi Wu, Marc Debliquy, Chao Zhang
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 913-945
Closed Access | Times Cited: 27
Characterization of the spoilage heterogeneity of Aeromonas isolated from chilled chicken meat: in vitro and in situ
Liangting Shao, Yuan Tian, Shanshan Chen, et al.
LWT (2022) Vol. 162, pp. 113470-113470
Open Access | Times Cited: 26
Photodynamic inactivation of spoilers Pseudomonas lundensis and Brochothrix thermosphacta by food-grade curcumin and its application on ground beef
Haixia Lu, Shuangzhi Zheng, Jinyu Fang, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 87, pp. 103410-103410
Closed Access | Times Cited: 16
A methodological review in sensory analyses of chicken meat
Matilde Tura, Mara Antonia Gagliano, Enrico Valli, et al.
Poultry Science (2024) Vol. 103, Iss. 11, pp. 104083-104083
Open Access | Times Cited: 6
Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments during refrigerated storage
Lu Zhang, Yaqin Yu, Chunming Tan, et al.
Food Chemistry X (2024) Vol. 23, pp. 101662-101662
Open Access | Times Cited: 5
Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures
Zhenqian Wei, Chen Dai, Anthony Pius Bassey, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1144-1144
Open Access | Times Cited: 19
Development of novel antimicrobial coatings incorporating linalool and eugenol to improve the microbiological quality and safety of raw chicken
Sotiriοs Ι. Εkonomou, Damien Leech, Sonny Lightfoot, et al.
LWT (2023) Vol. 182, pp. 114839-114839
Open Access | Times Cited: 13
An overview of the potential application of chitosan in meat and meat products
Sandithi S. Fernando, Cheorun Jo, D.C. Mudannayake, et al.
Carbohydrate Polymers (2023) Vol. 324, pp. 121477-121477
Closed Access | Times Cited: 13
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