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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:

Strategies to Improve Meat Products’ Quality
Claudiu Ștefan Ursachi, Simona Perța-Crișan, Florentina‐Daniela Munteanu
Foods (2020) Vol. 9, Iss. 12, pp. 1883-1883
Open Access | Times Cited: 82

Showing 26-50 of 82 citing articles:

Green processing technology of meat and meat products: A review
A. S. El-tahlawy
Theory and practice of meat processing (2025) Vol. 10, Iss. 1, pp. 32-44
Open Access
Alternative Methods to Reduce the Formation of Nitrosamines in Cured Meats: A Review
Haider K. Al‐Qutaifi, Aum El-Bashar H.J. Al-Mossawi
IOP Conference Series Earth and Environmental Science (2025) Vol. 1487, Iss. 1, pp. 012119-012119
Open Access
Nitrite and chloride in meat and meat products in the Kosovo market
Arbenita Hasani, Afrim Hamidi, Blerta Nishori, et al.
Food Additives and Contaminants Part B (2025), pp. 1-7
Closed Access
Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions
Leidy Marcela Montoya, Quintero P. Natalia, Stevens Ortiz, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1066-1066
Open Access | Times Cited: 17
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 red‐wine grape pomace on the quality and sensory attributes of beef hamburger patty
Anisse Pereira, Hong C. Lee, R.M. Lammert, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 3, pp. 1814-1823
Closed Access | Times Cited: 15
The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage
Paula Borrajo, Małgorzata Karwowska, José M. Lorenzo
Molecules (2022) Vol. 27, Iss. 3, pp. 652-652
Open Access | Times Cited: 15
The Effect of the Addition of Hemp Seeds, Amaranth, and Golden Flaxseed on the Nutritional Value, Physical, Sensory Characteristics, and Safety of Poultry Pâté
Anna Augustyńska-Prejsnar, Małgorzata Ormian, Zofia Sokołowicz, et al.
Applied Sciences (2022) Vol. 12, Iss. 10, pp. 5289-5289
Open Access | Times Cited: 15
Flaxseed oil-wax oleogels replacement for tallowfat in sucuk samples provided higher concentrations of polyunsaturated fatty acids and aromatic volatiles
Emin Yılmaz, Buse Toksöz
Meat Science (2022) Vol. 192, pp. 108875-108875
Closed Access | Times Cited: 15
Antibacterial activity of Thymus vulgaris (thyme) essential oil against strains of Pseudomonas aeruginosa, Klebsiella pneumoniae and Staphylococcus saprophyticus isolated from meat product
A. F. Diniz, Bernadete Santos, Lara Mayanne Moreira de Oliveira Nóbrega, et al.
Brazilian Journal of Biology (2023) Vol. 83
Open Access | Times Cited: 8
Multitarget preservation technologies for chemical‐free sustainable meat processing
Ramandeep Kaur, Lovedeep Kaur, Tanushree B. Gupta, et al.
Journal of Food Science (2022) Vol. 87, Iss. 10, pp. 4312-4328
Open Access | Times Cited: 12
Polysaccharides as natural enhancers for meat quality, preservation, and protein functionality: A comprehensive review
Mohamed Aamer Abubaker, Duoduo Zhang, Guanxu Liu, et al.
Food Chemistry (2024) Vol. 468, pp. 142428-142428
Closed Access | Times Cited: 2
The Potential of Using Bisr Date Powder as a Novel Ingredient in Beef Burgers: The Effect on Chemical Composition, Cooking Properties, Microbial Analysis, and Organoleptic Properties
Nashi K. Alqahtan, Hattim Makki Mohamed Makki, Hisham A. Mohamed, et al.
Sustainability (2022) Vol. 14, Iss. 21, pp. 14143-14143
Open Access | Times Cited: 10
Hexametaphosphate, a Common Food Additive, Aggregated the Hen Egg White Lysozyme
Ajamaluddin Malik, Javed Masood Khan, Abdulaziz Alamri, et al.
ACS Omega (2023) Vol. 8, Iss. 46, pp. 44086-44092
Open Access | Times Cited: 6
Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment
Ruixia Chen, Dequan Zhang, Huan Liu, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1234-1234
Open Access | Times Cited: 14
A common food additive (E452), hexametaphosphate, denatures the digestive enzyme trypsin
Ajamaluddin Malik, Javed Masood Khan, Abdulaziz M. Al-Amri, et al.
Journal of King Saud University - Science (2023) Vol. 35, Iss. 10, pp. 102968-102968
Open Access | Times Cited: 4
Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes
Kazeem Dauda Adeyemi, Isiaka O Kolade, Amidat O Siyanbola, et al.
Meat Science (2024) Vol. 220, pp. 109714-109714
Closed Access | Times Cited: 1
Meat consumption: theory, practice and future prospects
Predrag Putnik, Danijela Bursać Kovačević
Theory and practice of meat processing (2022) Vol. 6, Iss. 4, pp. 335-342
Open Access | Times Cited: 7
Trends of the Development of the Meat Processing Industry of Ukraine and Practical Approaches to the Optimization the Recipe of Sausage Products
Larysa Bal-Prylypko, Mykola Nikolaienko, Олена Чередніченко, et al.
Ekonomika APK (2022) Vol. 29, Iss. 5, pp. 10-19
Open Access | Times Cited: 6
Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components
Anna Augustyńska-Prejsnar, Zofia Sokołowicz, Małgorzata Ormian, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3417-3417
Open Access | Times Cited: 5
Recent Advances and Innovation in Meat with Reference to Processing Technologies
Waseem Khalid, Zahra Maqbool, Muhammad Sajid Arshad
IntechOpen eBooks (2022)
Open Access | Times Cited: 5
Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour
Anna Augustyńska-Prejsnar, Jadwiga Topczewska, Małgorzata Ormian, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3907-3907
Open Access | Times Cited: 4
Effect of nitrate reduction and storage time on the antioxidative properties, biogenic amines and amino acid profile of dry fermented loins
Małgorzata Karwowska, Anna Kononiuk
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 12, pp. 6225-6235
Closed Access | Times Cited: 4
Puff drying in the production of gluten-free meatball snacks: Impacts of formulation and pre-drying methods
Işıl İlter, Figen Kaymak‐Ertekin
Drying Technology (2024) Vol. 42, Iss. 4, pp. 696-711
Closed Access
POTENCIAL DO USO DE ÓLEO DE COCO E CÁRTAMO COMO SUBSTITUTO DA RACTOPAMINA NA SUPLEMENTAÇÃO DE DIETAS PARA SUÍNOS
José Aparecido Moreira, Clara Viviane da Silva Costa, Andreza Lourenço Marinho, et al.
(2024), pp. 1-23
Open Access

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