Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Consumer Attitudes towards Food Preservation Methods
Paulina Guzik, Andrzej Szymkowiak, Piotr Kulawik, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1349-1349
Open Access | Times Cited: 16

Showing 16 citing articles:

Advancements in coating technologies: Unveiling the potential of chitosan for the preservation of fruits and vegetables
Roohallah Saberi Riseh, Masoumeh Vatankhah, Mohadeseh Hassanisaadi, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127677-127677
Closed Access | Times Cited: 41
Biocompatible green technology principles for the fabrication of food packaging material with noteworthy mechanical and antimicrobial properties-- A sustainable developmental goal towards the effective, safe food preservation strategy
S. Priyanka, S. Karthick Raja Namasivayam, R.S. Arvind Bharani, et al.
Chemosphere (2023) Vol. 336, pp. 139240-139240
Closed Access | Times Cited: 35
Consumers’ attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique
Hugo Scudino, Elson Rogério Tavares Filho, Jonas T. Guimarães, et al.
Food Research International (2023) Vol. 167, pp. 112702-112702
Closed Access | Times Cited: 28
Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies
Alicja Napiórkowska, Amin Mousavi Khaneghah, Marcin Andrzej Kurek
Foods (2024) Vol. 13, Iss. 12, pp. 1854-1854
Open Access | Times Cited: 9
Challenges and innovations in high pressure processing commercial implementation
Rui P. Queirós, Mario González-Angulo, Carole Tonello-Samson
Elsevier eBooks (2025), pp. 513-553
Closed Access | Times Cited: 1
Comparison of autoclaving and γ-radiation impact on four spices aroma profiles and microbial load using HS-SPME GC–MS and chemometric tools
Mostafa H. Baky, Nora M. Elkenawy, Heba A. S. El‐Nashar, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 5
Raffinocyclicin is a novel plasmid-encoded circular bacteriocin produced by Lactococcus raffinolactis with broad-spectrum activity against many gram-positive food pathogens
Felipe Miceli de Farias, Paula M. O’Connor, Colin Buttimer, et al.
Applied and Environmental Microbiology (2024) Vol. 90, Iss. 9
Open Access | Times Cited: 2
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese
Gabriele Busetta, Marialetizia Ponte, Marcella Barbera, et al.
Antioxidants (2022) Vol. 11, Iss. 10, pp. 2004-2004
Open Access | Times Cited: 10
Is There a Convergence between the Food Classification Adopted by Food-Based Dietary Guidelines and Food Science and Technology?
Jordanna Santos Monteiro, Raquel Braz Assunção Botelho, Renata Puppin Zandonadi, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3824-3824
Open Access | Times Cited: 6
Exploring bio-oil aqueous phase (BOAP) from seaweed biomass as biofilm disruptive agents against foodborne pathogens
Abhilakshinee Kumarappan, Sai Krupa Venkatesh Babu Sujatha, Srividhya Krishnan, et al.
Food Bioscience (2024) Vol. 61, pp. 104579-104579
Closed Access | Times Cited: 1
Investigating the Synergistic Effects of Carvacrol and Citral-Edible Polysaccharide-Based Nanoemulgels on Shelf Life Extension of Chalkidiki Green Table Olives
Konstantinos Zaharioudakis, Constantinos E. Salmas, N. Andritsos, et al.
Gels (2024) Vol. 10, Iss. 11, pp. 722-722
Open Access | Times Cited: 1
Valorization of refined sardine oil in canned Sardina pilchardus
Hind Mkadem
Deleted Journal (2024) Vol. 31, Iss. 4, pp. 541-553
Closed Access
Valorization of refined sardine oil in canned Sardina pilchardus
Hind Mkadem
Deleted Journal (2024) Vol. 31, Iss. 4, pp. 541-553
Closed Access
How Argentinian Consumers Perceive the Safety of Irradiated Foods
Tiago Rusin, Anna L.C.H. Villavicencio, Wilma Maria Coelho Araújo, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3891-3891
Open Access
Kaltech’s Fresh Food Keeper: The Most Innovative Biotechnology to Preserve Your Favourite Foods
Holly Cheung, Jocelyn Hazen, Luca Manconi, et al.
Aging and (Geron) Technology (2023) Vol. 1, Iss. 3
Open Access
Customers' Awareness and Knowledge of Using Irradiation Technology Processed Foods in Egyptian Restaurants: An Exploratory Study
Mostafa Attia Abdel Fattah Ibrahim, Mahmoud Naeem Abass, Sherif Gamal Saad Soliman
مجلة کلية السياحة والفنادق جامعة المنصورة (2022) Vol. 12, Iss. 2, pp. 737-790
Open Access
Page 1

Scroll to top