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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:

Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products
Milad Hadidi, Jose C. Orellana-Palacios, Fatemeh Aghababaei, et al.
LWT (2022) Vol. 169, pp. 114003-114003
Open Access | Times Cited: 104

Showing 26-50 of 104 citing articles:

Impact of ice pack arrangement on quality indicators of fresh meat: A delivery box model system
Yea‐Ji Kim, Min Kyung Park, Jae-Yong Kim, et al.
LWT (2025), pp. 117362-117362
Open Access
The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study
Tingting Tang, Ruyi Zhang, Cuihua Chang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 295-295
Open Access
Introduction to natural preservatives for food
Shabir Ahmad Mir, Manzoor Ahmad Shah
Elsevier eBooks (2025), pp. 1-8
Closed Access
Recent Advances, Challenges, and Functional Applications of Natural Phenolic Compounds in the Meat Products Industry
Ting Bai, Xiulian Wang, Wenqing Du, et al.
Antioxidants (2025) Vol. 14, Iss. 2, pp. 138-138
Open Access
A comprehensive review on sustainable strategies for valorization of pepper waste and their potential application
K. Sanatombi
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Unlocking Essential Oils’ Potential as Sustainable Food Additives: Current State and Future Perspectives for Industrial Applications
Israel Bautista-Hernández, Ricardo Gómez‐García, Guillermo Cristian Guadalupe Martínez-Ávila, et al.
Sustainability (2025) Vol. 17, Iss. 5, pp. 2053-2053
Open Access
Encapsulation Processes: Valorization, Stabilization, and Commercialization of Active and Natural Compounds
Berta N. Estevinho
Foods (2025) Vol. 14, Iss. 5, pp. 844-844
Open Access
Quercetin carbon quantum dots: dual-target therapy for intracerebral hemorrhage in mice
Guangyu Jia, Xinyu Yang, Yamei Yu, et al.
Molecular Brain (2025) Vol. 18, Iss. 1
Open Access
Hemp Seed-Based Foods and Processing By-Products Are Sustainable Rich Sources of Nutrients and Plant Metabolites Supporting Dietary Biodiversity, Health, and Nutritional Needs
Ricardo Ramos-Sanchez, Nicholas J. Hayward, Donna Henderson, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 875-875
Open Access
Effect of different natural antioxidants on the quality promotion of pork chip snacks during storage as revealed by lipid profiles and volatile flavor compounds
Xue Liang, Xinning Huang, Cheng Li, et al.
Food Chemistry (2025) Vol. 478, pp. 143716-143716
Closed Access
Effects of grape seed proanthocyanidin on the conformation and functional properties of mutton myofibrillar protein under hydroxyl radical-induced oxidative stress
Dongsong Yang, Lingping Zhang, Shuang Gao, et al.
LWT (2025), pp. 117625-117625
Open Access
Intricate relationship among major heat-induced harmful by-products and modulating role of lipid and protein oxidation in seafood: A comprehensive review
Huaixu Wang, Baoping Shi, Zening Zhang, et al.
Food Research International (2025), pp. 116293-116293
Closed Access
pH sensitive cold-set hydrogels based on fibrinogen hydrolysates/carrageenan: Insights of rheology, coacervation, microstructure and antioxidant ability
Qiaoyan Wang, Changyu Zhou, Qiang Xia, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109377-109377
Closed Access | Times Cited: 12
Antioxidant Activity of Aqueous Extracts Obtained from By-Products of Grape, Olive, Tomato, Lemon, Red Pepper and Pomegranate
M.L. Timón, A.I. Andrés, M.J. Petrón
Foods (2024) Vol. 13, Iss. 12, pp. 1802-1802
Open Access | Times Cited: 4
Polygonum minus: A tropical medicinal herb with vast applications in food, agricultural, and medicinal fields
Zhongming Yang, Xi Deng, Zhongguo Yang, et al.
Food Bioscience (2024) Vol. 60, pp. 104511-104511
Open Access | Times Cited: 4
Molecular mechanism of phytochemical cinnamic acid/cinnamaldehyde from the spice cinnamon binding to bovine haemoglobin
Lijuan Chen, Jingtao Pang, Yilin Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104630-104630
Closed Access | Times Cited: 4
Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties
Nayoung Choi, Sanghun Park, Yunhwan Park, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 4, pp. 817-831
Open Access | Times Cited: 3
Quercetin prophylaxis protects the kidneys by modulating the renin–angiotensin–aldosterone axis under acute hypobaric hypoxic stress
Vaishnavi Rathi, Sarada S.K. Sagi, Amit Kumar Yadav, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 3
Valorization of Agricultural By-Products (Fragaria vesca) through the Production of Value-Added Micro/Nanostructures Using Electrohydrodynamic Techniques
Ana Francisca Couto, Berta N. Estevinho
Foods (2024) Vol. 13, Iss. 8, pp. 1162-1162
Open Access | Times Cited: 3
Unveiling the potential applications of plant by-products in food – A review
Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Kobun Rovina, et al.
Waste Management Bulletin (2024) Vol. 2, Iss. 3, pp. 183-203
Open Access | Times Cited: 3
Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products
Lingping Zhang, Dongsong Yang, Ruiming Luo, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3268-3268
Open Access | Times Cited: 2
Poultry Meat Quality Preservation By Plant Extracts: An Overview
Ines Feknous, Djamal Ait Saada, Cerine Yasmine Boulahlib, et al.
Meat Technology (2023) Vol. 64, Iss. 3, pp. 80-101
Open Access | Times Cited: 7
Chemical Properties and Total Plate Count of Dodol Packaged in Active Packing with the Addition of Klutuk Banana Leaf (Musa balbsiana Colla) Extract
Safinta Nurindra Rahmadhia, Naufal Haudry Sigit, Titisari Juwitaningtyas
Journal of Functional Food and Nutraceutical (2024), pp. 86-94
Open Access | Times Cited: 2
Disclosing the Functional Potency of Three Oxygenated Monoterpenes in Combating Microbial Pathogenesis: From Targeting Virulence Factors to Chicken Meat Preservation
Sarra Akermi, Moufida Chaari, Khaoula Elhadef, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 965-965
Open Access | Times Cited: 2
Application of resveratrol butyric acid derivatives in the processing, physicochemical characterization, and the shelf‐life extension of Chinese sausages low in sodium nitrite
Ping‐Hsiu Huang, Yu‐Wei Chen, Hua‐Jin Fan, et al.
Journal of Food Safety (2024) Vol. 44, Iss. 3
Closed Access | Times Cited: 2

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