Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Meat consumption and risk of ischemic heart disease: A systematic review and meta-analysis
Keren Papier, Anika Knüppel, Nandana Syam, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 3, pp. 426-437
Open Access | Times Cited: 77

Showing 26-50 of 77 citing articles:

Transforming plant proteins into plant-based meat alternatives: challenges and future scope
Priyanka Prajapati, Meenakshi Garg, Neha Singh, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3423-3443
Closed Access | Times Cited: 3
Exploring young Australians’ understanding of sustainable and healthy diets: a qualitative study
Rimante Ronto, Golsa Saberi, Julia Carins, et al.
Public Health Nutrition (2022) Vol. 25, Iss. 10, pp. 2957-2969
Open Access | Times Cited: 18
Differences in the risk of cardiovascular disease across ethnic groups: UK Biobank observational study
Cameron Razieh, Francesco Zaccardi, Joanne Miksza, et al.
Nutrition Metabolism and Cardiovascular Diseases (2022) Vol. 32, Iss. 11, pp. 2594-2602
Open Access | Times Cited: 17
State-of-the-Art Review: Evidence on Red Meat Consumption and Hypertension Outcomes
Tara Shrout Allen, Harpreet S. Bhatia, Alexis C. Wood, et al.
American Journal of Hypertension (2022) Vol. 35, Iss. 8, pp. 679-687
Open Access | Times Cited: 16
Red and Processed Meat Consumption in Poland
K. Stoś, Ewa Rychlik, Agnieszka Woźniak, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3283-3283
Open Access | Times Cited: 16
Body Composition and Risk of Incident Heart Failure in 1 Million Adults: A Systematic Review and Dose–Response Meta‐Analysis of Prospective Cohort Studies
Ayodipupo Sikiru Oguntade, Nazrul Islam, Reem Malouf, et al.
Journal of the American Heart Association (2023) Vol. 12, Iss. 13
Open Access | Times Cited: 9
Red/processed meat consumption and non-cancer-related outcomes in humans: umbrella review
Xingxia Zhang, Shiqi Liang, Xinrong Chen, et al.
British Journal Of Nutrition (2022) Vol. 130, Iss. 3, pp. 484-494
Closed Access | Times Cited: 15
The Southern European Atlantic diet and all-cause and cause-specific mortality: a European multicohort study
Adrián Carballo‐Casla, Dénes Stefler, Rosario Ortolá, et al.
European Journal of Preventive Cardiology (2023) Vol. 31, Iss. 3, pp. 358-367
Open Access | Times Cited: 8
The Meaty gender Gap: Understanding Gender-Based differences in intention to reduce red meat consumption
Tommaso Fantechi, Caterina Contini, Leonardo Casini
Food Quality and Preference (2023) Vol. 113, pp. 105078-105078
Open Access | Times Cited: 8
Derivation and Characterization of Novel Cytocompatible Decellularized Tissue Scaffold for Myoblast Growth and Differentiation
Anshuman Singh, Suraj Kumar Singh, Vinod Kumar, et al.
Cells (2023) Vol. 13, Iss. 1, pp. 41-41
Open Access | Times Cited: 8
Nutritional issues and dietary levers during gradual meat reduction – A sequential diet optimization study to achieve progressively healthier diets
Alison Dussiot, Hélène Fouillet, Elie Perraud, et al.
Clinical Nutrition (2022) Vol. 41, Iss. 12, pp. 2597-2606
Open Access | Times Cited: 12
How to best reshape diets to be healthier with lower or no ruminant meat, and implications for environmental pressures
Alison Dussiot, Hélène Fouillet, Elie Perraud, et al.
Journal of Cleaner Production (2023) Vol. 414, pp. 137600-137600
Open Access | Times Cited: 7
Nutritional and health benefits and risks of plant-based substitute foods
François Mariotti
Proceedings of The Nutrition Society (2023), pp. 1-14
Open Access | Times Cited: 7
Global burden of ischemic heart disease associated with high red and processed meat consumption: an analysis of 204 countries and territories between 1990 and 2019
Dongqing Yan, Kaishan Liu, Fajun Li, et al.
BMC Public Health (2023) Vol. 23, Iss. 1
Open Access | Times Cited: 7
Human‐based new approach methodologies to accelerate advances in nutrition research
Manuela Cassotta, Danila Cianciosi, María Zabaleta, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1031-1062
Open Access | Times Cited: 2
Climate change, public health, and animal welfare: towards a One Health approach to reducing animal agriculture’s climate footprint
Cleo Verkuijl, Jessie Smit, Jonathan Green, et al.
Frontiers in Animal Science (2024) Vol. 5
Open Access | Times Cited: 2
Worldwide burden attributable to diet high in red meat from 1990 to 2019
Dan Liu, Qingyang Shi, Gaiping Cheng, et al.
Archives of Medical Science (2022)
Open Access | Times Cited: 11
Total meat (flesh) supply may be a significant risk factor for cardiovascular diseases worldwide
Wenpeng You, Shuhuan Feng, Frank Donnelly
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 3203-3212
Open Access | Times Cited: 6
Exploration of Metabolic Biomarkers Linking Red Meat Consumption to Ischemic Heart Disease Mortality in the UK Biobank
Bohan Fan, Xin Huang, Jie Zhao
Nutrients (2023) Vol. 15, Iss. 8, pp. 1865-1865
Open Access | Times Cited: 6
The effects of substituting red and processed meat for mycoprotein on biomarkers of cardiovascular risk in healthy volunteers: an analysis of secondary endpoints from Mycomeat
Dominic N. Farsi, José Lara, Tim J. A. Finnigan, et al.
European Journal of Nutrition (2023) Vol. 62, Iss. 8, pp. 3349-3359
Open Access | Times Cited: 6
Identifying effective interventions to promote consumption of protein-rich foods from lower ecological footprint sources: A systematic literature review
Rimante Ronto, Golsa Saberi, Gianna Robbers, et al.
PLOS Global Public Health (2022) Vol. 2, Iss. 3, pp. e0000209-e0000209
Open Access | Times Cited: 10
The association between dairy intake and risk of cardiovascular disease and mortality in patients with stable angina pectoris
Anthea Van Parys, Jostein Sæle, Nathalie Genevieve Puaschitz, et al.
European Journal of Preventive Cardiology (2022) Vol. 30, Iss. 3, pp. 219-229
Open Access | Times Cited: 10
Dietary animal source food across the lifespan in LMIC
Sarah McKune, Karah Mechlowitz, Laurie C. Miller
Global Food Security (2022) Vol. 35, pp. 100656-100656
Closed Access | Times Cited: 10
Prospects for the next generation of artificial enzymes for ensuring the quality of chilled meat: Opportunities and challenges
Jiahui Chen, Xing Zhang, Anthony Pius Bassey, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 11, pp. 3583-3603
Closed Access | Times Cited: 10
The effect of mycoprotein intake on biomarkers of human health: a systematic review and meta-analysis
Maria Shahid, Allison Gaines, Daisy H. Coyle, et al.
American Journal of Clinical Nutrition (2023) Vol. 118, Iss. 1, pp. 141-150
Open Access | Times Cited: 5

Scroll to top