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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:

Effects of the Essential Oil from Origanum vulgare L. on Survival of Pathogenic Bacteria and Starter Lactic Acid Bacteria in Semihard Cheese Broth and Slurry
Geany Targino de Souza Pedrosa, Rayssa Julliane de Carvalho, Jossana Pereira de Sousa, et al.
Journal of Food Protection (2016) Vol. 79, Iss. 2, pp. 246-252
Open Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Potential application of essential oils as antimicrobial preservatives in cheese
Nasim Khorshidian, Mojtaba Yousefi, Elham Khanniri, et al.
Innovative Food Science & Emerging Technologies (2017) Vol. 45, pp. 62-72
Closed Access | Times Cited: 231
Use of encapsulated natural compounds as antimicrobial additives in food packaging: A brief review
Micheli Zanetti, Thaís Karoline Carniel, Francieli Dalcanton, et al.
Trends in Food Science & Technology (2018) Vol. 81, pp. 51-60
Closed Access | Times Cited: 175
The mechanisms of action of carvacrol and its synergism with nisin against Listeria monocytogenes on sliced bologna sausage
Wasinee Churklam, Soraya Chaturongakul, Natharin Ngamwongsatit, et al.
Food Control (2019) Vol. 108, pp. 106864-106864
Closed Access | Times Cited: 120
Effects of oregano essential oil and carvacrol on biofilms of Staphylococcus aureus from food-contact surfaces
Jéssica Bezerra dos Santos Rodrigues, Rayssa Julliane de Carvalho, Neyrijane Targino de Souza, et al.
Food Control (2016) Vol. 73, pp. 1237-1246
Open Access | Times Cited: 111
Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety
Juan García‐Díez, Cristina Saraiva
International Journal of Environmental Research and Public Health (2021) Vol. 18, Iss. 5, pp. 2544-2544
Open Access | Times Cited: 89
Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese
Stamatia Christaki, Thomas Moschakis, Anastasia Kyriakoudi, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 264-278
Closed Access | Times Cited: 61
A Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Postharvest Mold Infections and Keep the Quality of Cherry Tomato Fruit
Tainá Amaral Barreto, Sonalle C. A. Andrade, Janeeyre Ferreira Maciel, et al.
Frontiers in Microbiology (2016) Vol. 7
Open Access | Times Cited: 75
Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat
Whyara Karoline Almeida da Costa, Geany Targino de Souza Pedrosa, Larissa Ramalho Brandão, et al.
Food Research International (2018) Vol. 108, pp. 172-182
Closed Access | Times Cited: 56
Food matrix design can influence the antimicrobial activity in the food systems: A narrative review
Li Wang, Matthijs Dekker, Jenneke Heising, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 8963-8989
Open Access | Times Cited: 11
Efficient genetic transformation and regeneration system from hairy root of Origanum vulgare
Peyman Habibi, Maria Fátima Grossi‐de‐Sá, André Luís Lopes da Silva, et al.
Physiology and Molecular Biology of Plants (2016) Vol. 22, Iss. 2, pp. 271-277
Open Access | Times Cited: 35
Survival of Lactobacillus acidophilus LA-5 and Escherichia coli O157:H7 in Minas Frescal cheese made with oregano and rosemary essential oils
Helena Tainá Diniz-Silva, Larissa Ramalho Brandão, Mércia de Sousa Galvão, et al.
Food Microbiology (2019) Vol. 86, pp. 103348-103348
Closed Access | Times Cited: 32
Microencapsulated oregano and cinnamon essential oils as a natural alternative to reduce Listeria monocytogenes in Italian salami
Franciele Maria Gottardo, Bárbara Biduski, Lára Franco dos Santos, et al.
Food Bioscience (2022) Vol. 50, pp. 102146-102146
Closed Access | Times Cited: 17
Antimicrobial activity of essential oils against biofilms formed in dental acrylic resin: a systematic review of in vitro studies
João Marcos Carvalho‐Silva, Ana Beatriz Vilela Teixeira, Mariana Lima da Costa Valente, et al.
Biofouling (2024) Vol. 40, Iss. 2, pp. 114-129
Closed Access | Times Cited: 3
Evaluation of Bioactivity of Essential Oils: Cytotoxic/Genotoxic Effects on Colorectal Cancer Cell Lines, Antibacterial Activity, and Survival of Lactic Acid Bacteria
Katarína Kozics, Monika Mesárošová, Monika Šrámková, et al.
Molecules (2025) Vol. 30, Iss. 4, pp. 890-890
Open Access
Effect of Active Film Packaging with microencapsulated Oregano Essential Oil on Postharvest Quality and Phenylpropane Metabolic Pathway in Agaricus bisporus
Kaiyue Wang, Xiumei Xi, Yifan Wang, et al.
Food and Bioprocess Technology (2025)
Closed Access
Combined effects of oregano essential oil and salt on the growth of Escherichia coli in salad dressing
Marília Gonçalves Cattelan, Yara Paula Nishiyama-Hortense, Tânia Gonçalves, et al.
Food Microbiology (2018) Vol. 73, pp. 305-310
Open Access | Times Cited: 29
A synergistic mixture of Origanum vulgare L. and Rosmarinus officinalis L. essential oils to preserve overall quality and control Escherichia coli O157:H7 in fresh cheese during storage
Helena Tainá Diniz-Silva, Janaína Batista de Sousa, Jéssica da Silva Guedes, et al.
LWT (2019) Vol. 112, pp. 107781-107781
Closed Access | Times Cited: 24
Antioxidant activity of essential oils from condiment plants and their effect on lactic cultures and pathogenic bacteria
Paula Karoline Soares Farias, Júlio César Rodrigues Lopes Silva, Cintya Neves de Souza, et al.
Ciência Rural (2019) Vol. 49, Iss. 2
Open Access | Times Cited: 23
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
Evaluation of antimicrobial activities of plant aqueous extracts against Salmonella Typhimurium and their application to improve safety of pork meat
Alkmini Gavriil, Evangelia Zilelidou, Angelis-Evangelos Papadopoulos, et al.
Scientific Reports (2021) Vol. 11, Iss. 1
Open Access | Times Cited: 15
Mediterranean Plants with Antimicrobial Activity against Staphylococcus aureus, a Meta-Analysis for Green Veterinary Pharmacology Applications
Francesca Oppedisano, Rosario De Fazio, Enrico Gugliandolo, et al.
Microorganisms (2023) Vol. 11, Iss. 9, pp. 2264-2264
Open Access | Times Cited: 6
Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese
Simona Kunová, Isabella Taglieri, Peter Haščí­k, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4487-4487
Open Access | Times Cited: 6
Exploratory Study for Probiotic Enrichment of a Sea Fennel (Crithmum maritimum L.) Preserve in Brine
Antonietta Maoloni, Federica Cardinali, Vesna Milanović, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2219-2219
Open Access | Times Cited: 9
Lipids, pH, and Their Interaction Affect the Inhibitory Effects of Carvacrol against Salmonella Typhimurium PT4 and Escherichia coli O157:H7
Rhayane Idalyne Carvalho, Andrea Sulamita de Jesus Medeiros, Maísa Gomes Chaves, et al.
Frontiers in Microbiology (2018) Vol. 8
Open Access | Times Cited: 14
Predicting and Modelling the Growth of Potentially Pathogenic Bacteria in Coalho Cheese
Valdenice Gomes de Araújo, Maria Digian de Oliveira Arruda, Francisca Nayara Dantas Duarte, et al.
Journal of Food Protection (2017) Vol. 80, Iss. 7, pp. 1172-1181
Open Access | Times Cited: 13
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