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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:

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

Showing 1-25 of 41 citing articles:

A Meta-Analysis of Bacterial Communities in Food Processing Facilities: Driving Forces for Assembly of Core and Accessory Microbiomes across Different Food Commodities
Zhaohui Xu, Tingting Ju, Xianqin Yang, et al.
Microorganisms (2023) Vol. 11, Iss. 6, pp. 1575-1575
Open Access | Times Cited: 26
Characterization and interactions of spoilage of Pseudomonas fragi C6 and Brochothrix thermosphacta S5 in chilled pork based on LC-MS/MS and screening of potential spoilage biomarkers
Zhonglian Zhou, Fangqi Ren, Qianli Huang, et al.
Food Chemistry (2024) Vol. 444, pp. 138562-138562
Closed Access | Times Cited: 16
Effects of packaging methods and temperature variations on the quality and microbial diversity of grouper (Epinephelus Lanceolatus) during cold storage
Bingyu Chen, Jun Mei, Jing Xie
Food Bioscience (2024) Vol. 60, pp. 104315-104315
Closed Access | Times Cited: 15
Natural-based edible nanocomposite coating for beef meat packaging
M Ghasemi, Hamed Hamishehkar, Afshin Javadi, et al.
Food Chemistry (2023) Vol. 435, pp. 137582-137582
Closed Access | Times Cited: 22
Development of Intelligent Indicators Based on Cellulose and Prunus domestica Extracted Anthocyanins for Monitoring the Freshness of Packaged Chicken
Mustafa Shazali Mustafa Ahmed, Ipsheta Bose, Nousheen, et al.
International Journal of Biomaterials (2024) Vol. 2024, pp. 1-10
Open Access | Times Cited: 5
An intelligent biomass aerogel label loaded with anthocyanin from wasted peanut seed coat for monitoring chilled chicken freshness
Ling Li, Chaomei Zhou, Yongju Xu, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110731-110731
Closed Access | Times Cited: 5
A South African Perspective on the Microbiological and Chemical Quality of Meat: Plausible Public Health Implications
Christy E. Manyi-Loh, Ryk Lues
Microorganisms (2023) Vol. 11, Iss. 10, pp. 2484-2484
Open Access | Times Cited: 11
Monitoring of meat quality and change-point detection by a sensor array and profiling of bacterial communities
Valeriy Zaytsev, Maria N. Tutukina, Margarita R. Chetyrkina, et al.
Analytica Chimica Acta (2024) Vol. 1320, pp. 343022-343022
Closed Access | Times Cited: 4
LED induced non-thermal preservation of muscle foods: A systematic review
Savita Patil, Sambhaji khandekar
International Journal of Food Microbiology (2024) Vol. 426, pp. 110892-110892
Closed Access | Times Cited: 4
Bacteriological quality and predictors of raw meat collected from municipal slaughterhouse and butcher shops in northeast, Ethiopia
Leykun Berhanu, Adinew Gizeyatu, Masresha Abebe, et al.
Frontiers in Public Health (2025) Vol. 12
Open Access
Chemical composition and histological structure of the longest muscle of the back of Aberdeen-Angus cattle depending on genotype
Elena Konovalova, Л.В. ЕВСТАФЬЕВА, Stanislava Sergeevna Safonova, et al.
Animal Husbandry and Fodder Production (2025) Vol. 107, Iss. 4, pp. 41-52
Open Access
Impact of Combined Ultrasound and Citric Acid Treatments on the Quality and Safety of Natural Horse Casings Over Storage Durations
A. T. Kostanova, Sholpan Baytukenova, Saule Baytukenova, et al.
Polish Journal of Food and Nutrition Sciences (2025), pp. 37-48
Open Access
Application of active packaging materials based on chitosan-baneh loaded with wormwood extract in oxidative, microbial, and sensory properties of cocktail sausage
Hassan Khosravi, Abbas Khoshhal, Elahesadat Hosseini
Journal of Food Measurement & Characterization (2025)
Closed Access
Benefits of Essential Oil-Enriched Chitosan on Beef: From Appearance and Odour Improvement to Protection Against Blowfly Oviposition
Priscilla Farina, Monica Tognocchi, Giuseppe Conte, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 897-897
Open Access
Quality evaluation of fresh camel meat dipped in edible citric acid
M. Abd Elgadir, Abdalbasit Adam Mariod, N. Alrumaih, et al.
Theory and practice of meat processing (2025) Vol. 10, Iss. 1, pp. 84-90
Open Access
Viability Differentiation Improves the Diagnostic Potential of 16S rRNA Gene Sequencing in Ready-to-Eat Meat Manufacturing
Jessica A. Brown, Steven C. Ricke
bioRxiv (Cold Spring Harbor Laboratory) (2025)
Open Access
Real-Time Monitoring and Rapid Determination of Pork Freshness Using a Colorimetric Sensor Array Based on Porphyrin and pH Indicator Ligand Combination
Benrong Huang, Kexin Zhang, Bridget Ama Kwadzokpui, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Effect of Electron-Beam Irradiation on Microbiological Safety, Nutritional Quality, and Structural Characteristics of Meat
Duman Orynbekov, Kumarbek Amirkhanov, Zhanar Kalibekkyzy, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1460-1460
Open Access
Bioactive Glyceroglycolipids from Marine Macroalgae: Isolation, Purification, and Potential Applications
Yingying Sun, Mengjiao Yang, Chenwei Mao, et al.
Research Square (Research Square) (2025)
Closed Access
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
Crosslinked protein-polysaccharide nanocomposite coating for pork preservation: Impact on physicochemical properties and microbial structure
Xianmin Qin, Linqin Chen, Jingjing Zhao, et al.
Food Chemistry (2024) Vol. 470, pp. 142721-142721
Closed Access | Times Cited: 3
Update on the use and abuse of preservatives in meat products
André Fioravante Guerra
Food Control (2024) Vol. 166, pp. 110775-110775
Closed Access | Times Cited: 2
Coupling ozone with microbubbles (OMB) water for food disinfection: Effects on microbiological safety, physicochemical quality, and reducing pink discoloration of jumbo squid (Dosidicus gigas)
Chia‐Min Lin, Samuel Herianto, Chang‐Wei Hsieh, et al.
Journal of Cleaner Production (2023) Vol. 418, pp. 138036-138036
Closed Access | Times Cited: 6
Changes in the Microbiota from Fresh to Spoiled Meat, Determined by Culture and 16S rRNA Analysis
Samart Dorn‐In, Sirkka Mang, Raúl O. Cosentino, et al.
Journal of Food Protection (2023) Vol. 87, Iss. 2, pp. 100212-100212
Open Access | Times Cited: 6
Effect of lactic acid bacteria ferment cultures on pork freshness
Volodymyr Vovkotrub, R. Kołacz, Olha Iakubchak, et al.
Ukrainian journal of veterinary sciences (2024) Vol. 15, Iss. 1, pp. 48-65
Open Access | Times Cited: 1
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