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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:

Reconsidering Meat Intake and Human Health: A Review of Current Research
Yunting Xie, Yafang Ma, Linlin Cai, et al.
Molecular Nutrition & Food Research (2022) Vol. 66, Iss. 9
Closed Access | Times Cited: 21

Showing 21 citing articles:

Impact of ultra‐processed meat products on human health: Review and outlook
Dan Yang, Chengpu Chen, Di Zhao, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access | Times Cited: 1
Meat products in human nutrition and health – About hazards and risks
Stefaan De Smet, Thomas Van Hecke
Meat Science (2024) Vol. 218, pp. 109628-109628
Closed Access | Times Cited: 7
Beef- and Pork-Based Dishes from Catering Services: Composition and In Vitro Digestion Effects on Digestibility and Lipid Oxidation
Itziar Ariz-Hernandez, Patrick Schulz, Roncesvalles Garayoa, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 789-789
Open Access
Adherence to Dietary Recommendations for Red and Processed Meat in Poland: Insights from the 2017–2020 National Nutrition Survey
Alicja Kucharska, Beata Sińska, Mariusz Pańczyk, et al.
Nutrients (2025) Vol. 17, Iss. 5, pp. 790-790
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
Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review
Muhammad Hussain, Munkh‐Amgalan Gantumur, Muhammad Faisal Manzoor, et al.
Ultrasonics Sonochemistry (2023) Vol. 97, pp. 106464-106464
Open Access | Times Cited: 13
White meat consumption and risk of cardiovascular disease and type 2 diabetes: a systematic review and meta-analysis
Alfons Ramel, Bright I. Nwaru, Christel Lamberg‐Allardt, et al.
Food & Nutrition Research (2023) Vol. 67
Open Access | Times Cited: 13
An overview of recent progress in cultured meat: focusing on technology, quality properties, safety, industrialization and public acceptance
Yunting Xie, Linlin Cai, Shijie Ding, et al.
Journal of Nutrition (2025)
Closed Access
Plant-based meat analogues aggravated lipid accumulation by regulating lipid metabolism homeostasis in mice
Yunting Xie, Linlin Cai, Zhiji Huang, et al.
Deleted Journal (2023) Vol. 13, Iss. 2, pp. 946-960
Open Access | Times Cited: 9
The role of psychological food involvement in explaining the intention to reduce meat consumption
Greta Castellini, Mariarosaria Savarese, Guendalina Graffigna
Journal of Environmental Psychology (2023) Vol. 92, pp. 102176-102176
Open Access | Times Cited: 9
Overview of omics applications in elucidating the underlying mechanisms of biochemical and biological factors associated with meat safety and nutrition
Xinrui Mao, Anthony Pius Bassey, Dongfang Sun, et al.
Journal of Proteomics (2023) Vol. 276, pp. 104840-104840
Closed Access | Times Cited: 8
Blatticomposting of Food Waste, Production Estimates, Chemical Composition and CO2 Emissions Savings: A Case Study
D. Patón, José Carlos García‐Gómez
Waste and Biomass Valorization (2023) Vol. 14, Iss. 11, pp. 3811-3826
Open Access | Times Cited: 8
Serine, glutamate, and proline in a high‐fat diet exacerbated metabolite reduction‐induced memory and cognitive decline
Miao Zhang, Kai Shan, Shangxin Song, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 883-901
Open Access | Times Cited: 5
Oily fish reduces the risk of acne by lowering fasting insulin levels: A Mendelian randomization study
Ting Cheng, Dongdong Yu, Bingqing Liu, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 3964-3972
Open Access | Times Cited: 1
Recent advances in molecular recognition and ultrasensitive detection of growth-promoting drug residues in meat and meat products
Hui He, Meihong Wu, Yue‐Biao Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104709-104709
Closed Access | Times Cited: 1
How do farmers’ perceptions of food environment affect their consumption of aquatic products? Evidence from inland provinces in Northern China
Zhi Zheng, Qiran Zhao, Yitian Xiao
Aquaculture Economics & Management (2024), pp. 1-15
Closed Access | Times Cited: 1
Novel immunochromatographic estimation of lamb content in meat products using IgG as biomarker
Olga D. Hendrickson, Elena A. Zvereva, Boris B. Dzantiev, et al.
Journal of Food Composition and Analysis (2022) Vol. 116, pp. 105025-105025
Closed Access | Times Cited: 6
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
Aquafaba: Nutritional Significance for Vegans. A Way towards Environmental Sustainability
Anosh Intikhab
Life and Science (2023) Vol. 4, Iss. 1, pp. 7-7
Open Access | Times Cited: 2
Lateral Flow Test System to Control Total Content of Muscle Tissues in Raw Meat Products
Elena A. Zvereva, Olga D. Hendrickson, Boris B. Dzantiev, et al.
Sensors (2022) Vol. 22, Iss. 24, pp. 9724-9724
Open Access | Times Cited: 1
Recent advances on surface enhanced raman spectroscopy in safety assessment and quality control of meat and meat products
Meihong Wu, Hui He
Food Materials Research (2020), pp. 1-15
Open Access | Times Cited: 1
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