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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:

Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin
Lorenzo Siroli, Giulia Baldi, Francesca Soglia, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 987-987
Open Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions
Mohammad Noshad, Behrooz Alizadeh Behbahani, Hossein Jooyandeh, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 3, pp. 1625-1639
Open Access | Times Cited: 89
Marination ingredients on meat quality and safety—a review
S. M. E. Rahman, Sharmeen Islam, Junyu Pan, et al.
Food Quality and Safety (2023) Vol. 7
Open Access | Times Cited: 29
Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review
Agnieszka Latoch, Ewa Czarniecka‐Skubina, Małgorzata Moczkowska-Wyrwisz
Foods (2023) Vol. 12, Iss. 19, pp. 3638-3638
Open Access | Times Cited: 29
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review
Danka Bukvički, Margherita D’Alessandro, Samantha Rossi, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3288-3288
Open Access | Times Cited: 17
Interactions between Natural Products—A Review
Nemanja Rajčević, Danka Bukvički, Tanja Dodoš, et al.
Metabolites (2022) Vol. 12, Iss. 12, pp. 1256-1256
Open Access | Times Cited: 23
Active edible multi-layer chitosan/furcellaran micro/nanoemulsions with plant essential oils and antimicrobial peptides: Biological properties and consumer acceptance
Piotr Kulawik, Ewelina Jamróz, Tomasz Kruk, et al.
Food Control (2023) Vol. 150, pp. 109767-109767
Closed Access | Times Cited: 15
Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins
Pınar Karatepe, Müzeyyen Akgöl, Canan Akdeniz İncili, et al.
Food Bioscience (2023) Vol. 56, pp. 103098-103098
Closed Access | Times Cited: 12
Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice
Anna Augustyńska-Prejsnar, Miroslava Kačániová, Małgorzata Ormian, et al.
International Journal of Environmental Research and Public Health (2023) Vol. 20, Iss. 5, pp. 3850-3850
Open Access | Times Cited: 11
Natural Plant-Derived Chemical Compounds as Listeria monocytogenes Inhibitors In Vitro and in Food Model Systems
Iwona Kawacka, Agnieszka Olejnik‐Schmidt, Marcin Schmidt, et al.
Pathogens (2020) Vol. 10, Iss. 1, pp. 12-12
Open Access | Times Cited: 30
Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin
Violeta Nour
Foods (2022) Vol. 11, Iss. 8, pp. 1088-1088
Open Access | Times Cited: 17
Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks
Canan Akdeniz İncili, Pınar Karatepe, Müzeyyen Akgöl, et al.
Meat Science (2023) Vol. 205, pp. 109305-109305
Closed Access | Times Cited: 10
Impact of Refrigerated Storage on Microbial Growth, Color Stability, and pH of Turkey Thigh Muscles
Agnieszka Orkusz, Giorgia Rampanti, Monika Michalczuk, et al.
Microorganisms (2024) Vol. 12, Iss. 6, pp. 1114-1114
Open Access | Times Cited: 3
Quality attributes of different marinated oven-grilled pork neck meat
Charles Odilichukwu R. Okpala, Szymon Juchniewicz, Katarzyna Leicht, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 453-470
Open Access | Times Cited: 7
Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat
Vasile-Gheorghe Vișan, Maria Simona Chiș, Adriana Păucean, et al.
Foods (2021) Vol. 10, Iss. 9, pp. 2012-2012
Open Access | Times Cited: 17
Harnessing medicinal plant compounds for the control of Campylobacter in foods: a comprehensive review
Abdelaziz Ed‐Dra, Emad M. Abdallah, Abdel Moneim E. Sulieman, et al.
Veterinary Research Communications (2024) Vol. 48, Iss. 5, pp. 2877-2900
Closed Access | Times Cited: 2
Unraveling the Complexities of Beef Marination: Effect of Marinating Time, Marination Treatments, and Breed
Sena Ardıçlı, Özge Ardıçlı, Hakan Üstüner
Foods (2024) Vol. 13, Iss. 18, pp. 2979-2979
Open Access | Times Cited: 2
Microbiological stability and sensorial valorization of thyme and oregano essential oils alone or combined with ethanolic pomegranate extracts in wine marinated pork meat
Ioanna Mantzourani, Maria Daoutidou, Anastasios Nikolaou, et al.
International Journal of Food Microbiology (2022) Vol. 386, pp. 110022-110022
Closed Access | Times Cited: 11
Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O2 Modified Atmosphere Packaging
Djamel Djenane, Yamina Ben Miri, Agustín Ariño
Foods (2023) Vol. 12, Iss. 15, pp. 2931-2931
Open Access | Times Cited: 6
Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef
Gökhan Kürşad İnci̇li̇, Mehmet Emin Aydemi̇r, Müzeyyen Akgöl, et al.
LWT (2021) Vol. 150, pp. 112016-112016
Closed Access | Times Cited: 11
Use of yellow mombin (Spondias mombin L.) in marination: Effect on quality properties of Boston butt pork during refrigerated storage
Luis Alfonso Beltrán-Cotta, Rafael Sepúlveda Fonsêca Trevisan Passos, Nilma Pereira Costa, et al.
Meat Science (2023) Vol. 204, pp. 109257-109257
Closed Access | Times Cited: 4
Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork
Coral Barcenilla, Alba Puente, José F. Cobo‐Díaz, et al.
LWT (2024) Vol. 200, pp. 116166-116166
Open Access | Times Cited: 1
Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis
Elif Esma Karaman, Aybüke Ceyhun Sezgin
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101005-101005
Closed Access | Times Cited: 1
Insight into Pelargonium odoratissimum Essential Oil Preservative Properties Effect on Ground Beef
Anis Ben Hsouna, Boutheina Ben Akacha, Ivana Generalić Mekinić, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3181-3181
Open Access | Times Cited: 1
Use of Essential Oils and Volatile Compounds as Biological Control Agents
Caroline De Clerck, Manon Genva, M. Haïssam Jijakli, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 1062-1062
Open Access | Times Cited: 9
Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes
Charles Odilichukwu R. Okpala, Szymon Juchniewicz, Katarzyna Leicht, et al.
PeerJ (2023) Vol. 11, pp. e15116-e15116
Open Access | Times Cited: 2
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