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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:

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages
Vladimir Tomović, Branislav Šojić, Jovo Savanović, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1066-1066
Open Access | Times Cited: 49

Showing 1-25 of 49 citing articles:

Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives
Ayu Masyita, Reka Mustika Sari, Ayun Dwi Astuti, et al.
Food Chemistry X (2022) Vol. 13, pp. 100217-100217
Open Access | Times Cited: 627
Meat Analogues in the Perspective of Recent Scientific Research: A Review
Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 105-105
Open Access | Times Cited: 101
Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products
Mojtaba Yousefi, Nasim Khorshidian, Hedayat Hosseini
Frontiers in Nutrition (2020) Vol. 7
Open Access | Times Cited: 54
Evaluation of coloration, nitrite residue and antioxidant capacity of theaflavins, tea polyphenols in cured sausage
Xueqin Gao, Luyang Xia, Yaqi Fan, et al.
Meat Science (2022) Vol. 192, pp. 108877-108877
Closed Access | Times Cited: 30
White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality
Marija Bošković, Milica Glišić, Milan Ž. Baltić, et al.
Meat Science (2023) Vol. 198, pp. 109123-109123
Closed Access | Times Cited: 20
Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs
Jyotishka Kumar Das, Niloy Chatterjee, Srija Pal, et al.
Foods (2023) Vol. 12, Iss. 1, pp. 218-218
Open Access | Times Cited: 18
Determining Food Stability to Achieve Food Security
Juan García‐Díez, Carla Gonçalves, Luca Grispoldi, et al.
Sustainability (2021) Vol. 13, Iss. 13, pp. 7222-7222
Open Access | Times Cited: 36
Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin
Josué Delgado, Micaela Álvarez, Eva Cebrián, et al.
Microorganisms (2023) Vol. 11, Iss. 6, pp. 1578-1578
Open Access | Times Cited: 16
Bee products as an alternative for the preservation of nitrate and nitrite-reduced dry fermented sausages
Xavier F. Hospital, Eva Hierro, Izaskun Martín‐Cabrejas, et al.
Food Bioscience (2024) Vol. 59, pp. 104048-104048
Open Access | Times Cited: 4
The metabolic regulation mechanism of gallic acid on biogenic amines and nitrosamines in reduced-nitrite Chinese fermented sausages: A perspective of metabolomics and metagenomics
Qin Zhou, Li Jiang, Jinpeng Zhu, et al.
Food Chemistry (2024) Vol. 456, pp. 139900-139900
Closed Access | Times Cited: 4
Sustainable extraction of bioactive compounds from aromatic plants and agro-food wastes for food preservation: A review
Gouri Rani Baglary, Sweety Kalita, Anuck Islary, et al.
Biocatalysis and Agricultural Biotechnology (2024), pp. 103399-103399
Closed Access | Times Cited: 4
Lipid Extracts Obtained by Supercritical Fluid Extraction and Their Application in Meat Products
Branislav Šojić, Predrag Putnik, Bojana Danilović, et al.
Antioxidants (2022) Vol. 11, Iss. 4, pp. 716-716
Open Access | Times Cited: 17
Effects of Plant Substitutes for Nitrite on the Technological Characteristics of Fermented Sausages: A Comprehensive Review
Sima Tahmouzi, Behnam Alizadeh Salmani, Soheyl Eskandari, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Sage (Salvia officinalis L.) Essential Oil as a Potential Replacement for Sodium Nitrite in Dry Fermented Sausages
Branislav Šojić, Vladimir Tomović, Jovo Savanović, et al.
Processes (2021) Vol. 9, Iss. 3, pp. 424-424
Open Access | Times Cited: 22
Oxidation Status and Antioxidant Activity of Analogue Meat Products in Modified Atmosphere Packaging
Fouad Ali Abdullah Abdullah, Đani Đorđević, Eliska Kabourkova
Applied Sciences (2024) Vol. 14, Iss. 15, pp. 6713-6713
Open Access | Times Cited: 3
Essential Oils as Natural Food Preservatives: Special Emphasis on Antimicrobial and Antioxidant Activities
Nooshin Noshirvani
Journal of Food Quality (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 3
Combined effects of microencapsulated essential oils and irradiation from gamma and X-ray sources on microbiological and physicochemical properties of dry fermented sausages during storage
Jiali Ji, Zahra Allahdad, Elham Sarmast, et al.
LWT (2022) Vol. 159, pp. 113180-113180
Open Access | Times Cited: 14
Impact of microencapsulated Ziziphora tenuior essential oil and orange fiber as natural‐functional additives on chemical and microbial qualities of cooked beef sausage
Majid Aminzare, Mohammad Hashemi, Asma Afshari, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 10, pp. 3424-3435
Open Access | Times Cited: 13
Antioxidant and Sensorial Properties: Meat Analogues versus Conventional Meat Products
Fouad Ali Abdullah Abdullah, Đani Đorđević, Eliska Kabourkova, et al.
Processes (2022) Vol. 10, Iss. 9, pp. 1864-1864
Open Access | Times Cited: 12
Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products
Heena Sharma, Hafize Fidan, Fatih Özoğul, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 12
Insights into the current evidence on the effects of essential oils toward beneficial microorganisms in foods with a special emphasis to lactic acid bacteria – A review
Evandro Leite de Souza
Trends in Food Science & Technology (2021) Vol. 114, pp. 333-341
Closed Access | Times Cited: 15
Application of nano‐encapsulated Allium sativum L. essential oil to increase the shelf life of hamburger at refrigerated temperature with analysis of microbial and physical properties
Parisa Homayounpour, Mahmood Alizadeh Sani, Nabi Shariatifar
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 11
Open Access | Times Cited: 15
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes
Federica Barbieri, Chiara Montanari, Vida Šimat, et al.
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 10
The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue
Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 71-71
Open Access | Times Cited: 5
Combined effects of microencapsulated essential oils and γ-irradiation on microbiological and physicochemical properties of dry fermented sausages during ripening and storage
Jiali Ji, Shiv Shankar, Stéphane Salmieri, et al.
Food Control (2021) Vol. 133, pp. 108624-108624
Closed Access | Times Cited: 12
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