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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:

Effects of ginger essential oil on physicochemical and structural properties of agar‑sodium alginate bilayer film and its application to beef refrigeration
Bin Zhang, Yang Liu, Huihui Peng, et al.
Meat Science (2022) Vol. 198, pp. 109051-109051
Closed Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Incorporation of essential oils in edible seaweed-based films: A comprehensive review
Saba Ebrahimzadeh, Deblina Biswas, Swarup Roy, et al.
Trends in Food Science & Technology (2023) Vol. 135, pp. 43-56
Closed Access | Times Cited: 70
Characterization of active films based on chitosan/polyvinyl alcohol integrated with ginger essential oil-loaded bacterial cellulose and application in sea bass (Lateolabrax japonicas) packaging
Xuening Chen, Weiqing Lan, Jing Xie
Food Chemistry (2024) Vol. 441, pp. 138343-138343
Closed Access | Times Cited: 35
Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review
Yiqun Zhu, Mengqing Gu, Yu‐Han Su, et al.
Meat Science (2024) Vol. 213, pp. 109481-109481
Closed Access | Times Cited: 18
Characterization of sodium alginate-carrageenan films prepared by adding peanut shell flavonoids as an antioxidant: Application in chilled pork preservation
Cong Wang, Zhaoyang Song, Yinjuan Cao, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131081-131081
Closed Access | Times Cited: 17
Developing sodium alginate based edible film incorporated with potassium sorbate and application for fresh cold pork preservation
Weiwei Jiang, Ding Xu, Zhalaga Zhang, et al.
Food Control (2025) Vol. 172, pp. 111154-111154
Closed Access | Times Cited: 2
Development and characterization of a new potato starch/watermelon peel pectin composite film loaded with TiO2 nanoparticles and microencapsulated Lycium barbarum leaf flavonoids and its use in the Tan mutton packaging
Qiwen Xie, Xuexia Liu, Yuanlv Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 252, pp. 126532-126532
Closed Access | Times Cited: 28
Fabrication and characterization of polyvinyl alcohol/sodium alginate/zein/ chitosan bilayer film for dynamic visualization of pork quality
Jianing Zhang, Junjun Zhang, Xiaowei Huang, et al.
International Journal of Biological Macromolecules (2023) Vol. 243, pp. 125065-125065
Closed Access | Times Cited: 27
Natural food preservation with ginger essential oil: Biological properties and delivery systems
Jinman He, Milad Hadidi, Siyuan Yang, et al.
Food Research International (2023) Vol. 173, pp. 113221-113221
Closed Access | Times Cited: 25
Ginger oil and lime peel oil loaded PBAT/PLA via cast-extrusion as shrimp active packaging: Microbial and melanosis inhibition
Yeyen Laorenza, Nathdanai Harnkarnsujarit
Food Packaging and Shelf Life (2023) Vol. 38, pp. 101116-101116
Closed Access | Times Cited: 24
Enhancing the lipid stability of foods of animal origin using edible packaging systems
Zuhaib F. Bhat, Hina F. Bhat, Mehnaza Manzoor, et al.
Food Chemistry X (2024) Vol. 21, pp. 101185-101185
Open Access | Times Cited: 11
Antibacterial activity of angelica essential oil, its mechanism against Pseudomonas fluorescens, and its application in the preservation of chilled fresh beef
Anqi Yuan, Yezheng He, Yuan Ma, et al.
Food Bioscience (2024) Vol. 60, pp. 104273-104273
Closed Access | Times Cited: 9
The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review
Hanxiao Bao, Yuxi Wang, Yue Huang, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 55-55
Open Access | Times Cited: 1
Review on improvement of physicochemical properties of sodium alginate‐based edible films
Qian‐Yu Luan, Yu‐Sheng Wang, Yan Chen, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access | Times Cited: 1
Chitosan/polyvinyl alcohol-based active film maintain the quality of farmed sea bass (Lateolabrax maculatus) during refrigerated storage: inhibit lipid oxidation and maintain myofibrillar proteins conformation
Weiqing Lan, Shuting Liu, Xuening Chen, et al.
Food Control (2025), pp. 111295-111295
Closed Access | Times Cited: 1
Synergistic effects of thyme and oregano essential oil combinations for enhanced functional properties of sericin/pectin film
Jitrawadee Meerasri, Udomlak Sukatta, Prapassorn Rugthaworn, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130288-130288
Closed Access | Times Cited: 8
Development of high barrier poly(l-actic acid)/chitosan/graphene oxide flexible films for meat packaging by layer-by-layer
Jiatao Zhang, Bo‐Wen Guan, Yuan Zhang, et al.
Food Bioscience (2024) Vol. 60, pp. 104304-104304
Closed Access | Times Cited: 8
Alginate-based active and intelligent packaging: Preparation, properties, and applications
Hang Li, Zongji Wang, Fan Zhu, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135441-135441
Closed Access | Times Cited: 7
Edible packaging systems for enhancing the sensory quality of animal-derived foods
Hina F. Bhat, Hina F. Bhat, Mehnaza Manzoor, et al.
Food Chemistry (2023) Vol. 428, pp. 136809-136809
Closed Access | Times Cited: 14
Application of the Effect of Nonthermal Technologies on the Oxidation of Proteins and Lipids in Pigeon Meat during Chilled Storage
Xiaoyang Tong, Yi Zhang, Jinxin Pang, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-14
Open Access | Times Cited: 5
Microencapsulation of ginger essential oil using mung bean protein isolate-chitosan complex coacervates: Application in the preservation of crab meatballs and the prediction of shelf life
Ju Shen, Min Zhang, Chaohui Yang
Food Chemistry (2024) Vol. 449, pp. 139263-139263
Closed Access | Times Cited: 5
Double-layer films based on konjac gum and hydroxypropyl methyl cellulose loaded with thyme essential oil Pickering emulsion: preparation, characterization, and application
Yingmeng Hou, Yuanda Sun, Shiyu Jia, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110459-110459
Closed Access | Times Cited: 5
Replacement of polyethylene oxide by peach gum to produce an active film using Litsea cubeba essential oil and its application in beef
Amer Ali Mahdi, Qais Ali Al‐Maqtari, Waleed AL‐Ansi, et al.
International Journal of Biological Macromolecules (2023) Vol. 241, pp. 124592-124592
Closed Access | Times Cited: 11
Starch-based film functionalized with Zanthoxylum armatum essential oil improved the shelf life of beef sauce
Jiahui Liu, Yanling Wang, Xiaoyan Hou, et al.
LWT (2023) Vol. 183, pp. 114930-114930
Open Access | Times Cited: 11
Development of Edible Nanocomposite Films Incorporating Cinnamaldehyde-Carvacrol for Extending the Shelf Life of Ready-to-Eat Steaks
Qianqian Chu, Shiling Lü, Ziliang Jin, et al.
(2025)
Closed Access
Characterizations of two physically modified sodium alginate composite films doped with gallic acid and their preservation of refrigerated sea bass (Lateolabrax maculatus)
Peiling Yan, Weiqing Lan, Jing Xie
Food Chemistry (2025) Vol. 474, pp. 143147-143147
Closed Access
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