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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:

Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary
Rosane Teresinha Heck, Mariane Bittencourt Fagundes, Alexandre José Cichoski, et al.
Meat Science (2018) Vol. 148, pp. 164-170
Closed Access | Times Cited: 64

Showing 26-50 of 64 citing articles:

Plant-Based Proteins: Plant Source, Extraction, Food Applications, and Challenges
Muhammad Usman, Minwei Xu
Springer eBooks (2024), pp. 253-294
Closed Access | Times Cited: 5
Pre-emulsion constructed with modified rice bran fiber and its application in low-fat chicken meatballs
Yao Wang, Haozhen Zhang, Ye Tao, et al.
LWT (2024) Vol. 201, pp. 116282-116282
Open Access | Times Cited: 5
Effects of double emulsion (W1/O/W2) containing encapsulated Murraya koenigii berries extract on quality characteristics of reduced-fat meat batter with high oxidative stability
Yogesh Kumar, Vinay Kumar
LWT (2020) Vol. 127, pp. 109365-109365
Closed Access | Times Cited: 37
Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia
Shuo Shi, Baohua Kong, Yan Wang, et al.
Meat Science (2020) Vol. 163, pp. 108080-108080
Closed Access | Times Cited: 34
Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum
Bo Wang, Xue Bai, Xin Du, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1368-1368
Open Access | Times Cited: 21
Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality
Leticia de Lima Guterres, Mariana Basso Pinton, Bibiana Alves dos Santos, et al.
Meat Science (2022) Vol. 195, pp. 109028-109028
Closed Access | Times Cited: 21
Microencapsulation of Probiotics and Its Application as Co-Delivery Systems: Review of Literature
Sabella Kiprono, Josephine Wambani, Vincent Langat, et al.
ES Food & Agroforestry (2024)
Open Access | Times Cited: 4
Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions
Monika Hanula, Arkadiusz Szpicer, Elżbieta Górska‐Horczyczak, et al.
Molecules (2022) Vol. 27, Iss. 8, pp. 2397-2397
Open Access | Times Cited: 18
Methods of Microencapsulation of Vegetable Oil: Principles, Stability and Applications - A Minireview
Luana Carvalho da Silva, Rachel Menezes Castelo, H. N. Cheng, et al.
Food Technology and Biotechnology (2022) Vol. 60, Iss. 3, pp. 308-320
Open Access | Times Cited: 17
Chia (Salvia hispanica L.) Mucilage as a Novel Fat Replacer in Beef Patties Cooked with Different Methods: Physico-Chemical, Technological, and Nutritional Perspectives
Özlem Yüncü‐Boyacı, Hülya Serpil Kavuşan, Meltem Serdaroğlu
Journal of Culinary Science & Technology (2022), pp. 1-29
Closed Access | Times Cited: 14
Healthier Meat Products Are Fashionable—Consumers Love Fashion
Vladimir Kurčubić, Slaviša Stajić, Nemanja Miletić, et al.
Applied Sciences (2022) Vol. 12, Iss. 19, pp. 10129-10129
Open Access | Times Cited: 14
Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat
Eylem Ezgi Fadıloğlu, Gülen Turp, Cansu Celebioglu, et al.
Meat Science (2023) Vol. 204, pp. 109251-109251
Closed Access | Times Cited: 8
Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids
Adrieni Santos de Oliveira, Bibiana Alves dos Santos, Carla Andressa Almeida Farias, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1631-1631
Open Access | Times Cited: 6
Developing a novel optimisation approach for keeping heterogeneous diets healthy and within planetary boundaries for climate change
Patricia Eustachio Colombo, Liselotte Schäfer Elinder, Esa-Pekka Nykänen, et al.
European Journal of Clinical Nutrition (2023) Vol. 78, Iss. 3, pp. 193-201
Open Access | Times Cited: 6
Innovation in sensory assessment of meat and meat products
Sonia Ventanas, Alberto González‐Mohíno, Mario Estévez, et al.
Elsevier eBooks (2019), pp. 393-418
Closed Access | Times Cited: 18
Repurposing chia seed oil: A versatile novel functional food
Yamini Tak, Manpreet Kaur, Rajendra Kumar, et al.
Journal of Food Science (2022) Vol. 87, Iss. 7, pp. 2798-2819
Closed Access | Times Cited: 10
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario
Juan D. Rios-Mera, Erick Saldaña, Iliani Patinho, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 833-840
Closed Access | Times Cited: 14
Recent progress of fat reduction strategies for emulsion type meat products
Haozhen Zhang, Weiyi Zhang, Xianming Zeng, et al.
Food Materials Research (2022) Vol. 2, Iss. 1, pp. 1-10
Open Access | Times Cited: 9
Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat
Carmen Botella‐Martínez, Juana Fernández‐López, Iasmin Ferreira, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 9, pp. 2273-2285
Open Access | Times Cited: 5
Pre‐emulsioned linseed oil as animal fat replacement in sheep meat sausages: Microstructure and physicochemical properties
Thamirys Lorranne Santos Lima, Gilmar Freire da Costa, Íris Braz da Silva Araújo, et al.
Journal of Food Processing and Preservation (2020) Vol. 45, Iss. 1
Open Access | Times Cited: 14
Encapsulation techniques to increase lipid stability
Aurora Cittadini, Paulo E. S. Munekata, Mirian Pateiro, et al.
Elsevier eBooks (2022), pp. 413-459
Closed Access | Times Cited: 8
Bibliometric Review on the Volatile Organic Compounds in Meat
Qianlin Ni, Nicolò Amalfitano, Franco Biasioli, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3574-3574
Open Access | Times Cited: 8
Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties
Marcos Roberto Casarin Jovanovichs, Mariana Basso Pinton, Leticia Pereira Correa, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2439-2439
Open Access | Times Cited: 4
Innovative formulation in pâté using a gelled emulsion of hemp oil (Cannabis Sativa L.) as fat replacer
Carmen Botella‐Martínez, José Ángel Pérez‐Álvarez, Juana Fernández‐López, et al.
LWT (2024) Vol. 206, pp. 116630-116630
Open Access | Times Cited: 1
Antioxidant and Nutritional Potential of Artichoke (Cynara scolymus L.) By-Product Extracts in Fat-Replaced Beef Burgers with Hydrogel Emulsions from Olive Oil
Pablo Ayuso, Jhazmin Quizhpe, María de los Ángeles Rosell, et al.
Applied Sciences (2024) Vol. 14, Iss. 22, pp. 10123-10123
Open Access | Times Cited: 1

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