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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:

Evaluation of Bacterial Contamination Sources in Meat Production Line
Farzaneh Bakhtiary, Hamid Reza Sayevand, Marlene Remely, et al.
Journal of Food Quality (2016) Vol. 39, Iss. 6, pp. 750-756
Closed Access | Times Cited: 74

Showing 1-25 of 74 citing articles:

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin
Olumide A. Odeyemi, Oluwadara Alegbeleye, Mariyana Strateva, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 2, pp. 311-331
Open Access | Times Cited: 393
Mycoproteins as safe meat substitutes
Fataneh Hashempour‐Baltork, Kianoush Khosravi‐Darani, Hedayat Hosseini, et al.
Journal of Cleaner Production (2020) Vol. 253, pp. 119958-119958
Closed Access | Times Cited: 139
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: 120
Critical factors affecting the shelf life of packaged fresh red meat – A review
Perichitala Vasudev Nethra, Kappat Valiyapeediyekkal Sunooj, Basheer Aaliya, et al.
Measurement Food (2023) Vol. 10, pp. 100086-100086
Open Access | Times Cited: 44
Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria
William DeFlorio, Shuhao Liu, Andrew R. White, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 3, pp. 3093-3134
Open Access | Times Cited: 99
Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against Listeria monocytogenes in Meat Products
Nasim Khorshidian, Elham Khanniri, Mehrdad Mohammadi, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 71
An edible coating utilizing Malva sylvestris seed polysaccharide mucilage and postbiotic from Saccharomyces cerevisiae var. boulardii for the preservation of lamb meat
Amin Abbasi, Sahar Sabahi, Sara Bazzaz, et al.
International Journal of Biological Macromolecules (2023) Vol. 246, pp. 125660-125660
Closed Access | Times Cited: 37
Microbial pollution and food safety
Τhomas Bintsis
AIMS Microbiology (2018) Vol. 4, Iss. 3, pp. 377-396
Open Access | Times Cited: 80
Characterization of cinnamon essential oil and its application in Malva sylvestris seed mucilage edible coating to the enhancement of the microbiological, physicochemical and sensory properties of lamb meat during storage
Sahar Sabahi, Amin Abbasi, Seyed Ali Mortazavi
Journal of Applied Microbiology (2022) Vol. 133, Iss. 2, pp. 488-502
Open Access | Times Cited: 33
Characterization of Postbiotics Derived from Lactobacillus paracasei ATCC 55544 and its Application in Malva sylvestris Seed Mucilage Edible Coating to the Improvement of the Microbiological, and Sensory Properties of Lamb Meat During Storage
Mahdi Asghari Ozma, Amin Abbasi, Sahar Sabahi
Biointerface Research in Applied Chemistry (2022) Vol. 13, Iss. 3, pp. 267-267
Open Access | Times Cited: 29
Oil-in-water emulsions of geraniol and carvacrol improve the antibacterial activity of these compounds on raw goat meat surface during extended storage at 4 °C
Irshaan Syed, Pratik Banerjee, Preetam Sarkar
Food Control (2019) Vol. 107, pp. 106757-106757
Closed Access | Times Cited: 52
Assessment of Hygienic Practices in Beef Cattle Slaughterhouses and Retail Shops in Bishoftu, Ethiopia: Implications for Public Health
Fanta D. Gutema, Getahun E. Agga, Reta D. Abdi, et al.
International Journal of Environmental Research and Public Health (2021) Vol. 18, Iss. 5, pp. 2729-2729
Open Access | Times Cited: 36
Bacterial contamination of chicken meat in slaughterhouses and the associated risk factors: A nationwide study in Thailand
Kunnanut Klaharn, Duangporn Pichpol, Tongkorn Meeyam, et al.
PLoS ONE (2022) Vol. 17, Iss. 6, pp. e0269416-e0269416
Open Access | Times Cited: 27
Nanoemulsion-based approach to preserve muscle food: A review with current knowledge
Nikheel Bhojraj Rathod, Raciye Meral, Shahida Anusha Siddiqui, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 19, pp. 6812-6833
Closed Access | Times Cited: 16
Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization
Fataneh Hashempour‐Baltork, Behrooz Jannat, Manouchehr Dadgarnejad, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 7, pp. 4289-4295
Open Access | Times Cited: 14
Technological innovations enhance postharvest fresh food resilience from a supply chain perspective
Jinjin Huang, Min Zhang, Arun S. Mujumdar, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-23
Closed Access | Times Cited: 11
The secrets of environmental Pseudomonas aeruginosa in slaughterhouses: Antibiogram profile, virulence, and antibiotic resistance genes
Israa M.S. Al-Kadmy, Suhad Abbas Abid, Sarah Naji Aziz, et al.
Folia Microbiologica (2023) Vol. 69, Iss. 4, pp. 805-822
Closed Access | Times Cited: 11
Pseudomonas in Meat Processing Environments
C.M. CALHOUN, Ifigenia Geornaras, Peipei Zhang
Foods (2025) Vol. 14, Iss. 9, pp. 1615-1615
Open Access
Risk Factors for Bacterial Contamination of Bovine Meat during Slaughter in Ten Indonesian Abattoirs
Diyantoro Diyantoro, Dhandy Koesoemo Wardhana
Veterinary Medicine International (2019) Vol. 2019, pp. 1-6
Open Access | Times Cited: 32
Evidence for the Dissemination to Humans of Methicillin-Resistant Staphylococcus aureus ST398 through the Pork Production Chain: A Study in a Portuguese Slaughterhouse
Ons Bouchami, Maria João Fraqueza, Nuno A. Faria, et al.
Microorganisms (2020) Vol. 8, Iss. 12, pp. 1892-1892
Open Access | Times Cited: 27
Investigation of microbial communities across swine slaughter stages and disinfection efficacy assessment in a pig slaughterhouse
Lichang Sui, Zhengkai Yi, Xingning Xiao, et al.
LWT (2023) Vol. 187, pp. 115334-115334
Open Access | Times Cited: 8
Prevalence of Listeria monocytogenes, Yersinia enterocolitica, Staphylococcus aureus, and Salmonella enterica Typhimurium in meat and meat products using multiplex polymerase chain reaction
C. Latha, C. J. Anu, V. J. Ajaykumar, et al.
Veterinary World (2017) Vol. 10, Iss. 8, pp. 927-931
Open Access | Times Cited: 28
Potential risk factors associated with carcass contamination in slaughterhouse operations and hygiene in Oyo state, Nigeria
Olubunmi G. Fasanmi, G. E. O. Makinde, M. A. Popoola, et al.
International Journal of Livestock Production (2018) Vol. 9, Iss. 8, pp. 211-220
Open Access | Times Cited: 25
Transition of microbial contamination on the surface of carcass during the cattle slaughter process
Ayaka Nakamura, Hajime Takahashi, Fumiaki Koike, et al.
Food Microbiology (2023) Vol. 112, pp. 104245-104245
Open Access | Times Cited: 7
Evaluation of the Spoilage-Related Bacterial Profiles of Vacuum-Packaged Chilled Ostrich Meat by Next-Generation DNA Sequencing Approach
Edyta Juszczuk‐Kubiak, Agnieszka Dekowska, Barbara Sokołowska, et al.
Processes (2021) Vol. 9, Iss. 5, pp. 803-803
Open Access | Times Cited: 16
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