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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:

A review of analytical methods measuring lipid oxidation status in foods: a challenging task
Blanca Barriuso, Icíar Astiasarán, Diana Ansorena
European Food Research and Technology (2012) Vol. 236, Iss. 1, pp. 1-15
Closed Access | Times Cited: 307

Showing 1-25 of 307 citing articles:

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Rubén Domínguez, Mirian Pateiro, Mohammed Gagaoua, et al.
Antioxidants (2019) Vol. 8, Iss. 10, pp. 429-429
Open Access | Times Cited: 1308
Palm oil: Processing, characterization and utilization in the food industry – A review
I. Ogan, Marie‐Josée Dumont, Michael Ngadi
Food Bioscience (2015) Vol. 10, pp. 26-41
Closed Access | Times Cited: 468
Measurement of antioxidant activity with the thiobarbituric acid reactive substances assay
Md Ahsan Ghani, Célia Barril, Danny R. Bedgood, et al.
Food Chemistry (2017) Vol. 230, pp. 195-207
Closed Access | Times Cited: 229
Natural antioxidants in processing and storage stability of sheep and goat meat products
Leda Cristina Muzzi Cunha, Maria Lúcia Guerra Monteiro, José M. Lorenzo, et al.
Food Research International (2018) Vol. 111, pp. 379-390
Open Access | Times Cited: 172
Plant-Derived Natural Antioxidants in Meat and Meat Products
Georgios Manessis, Aphrodite I. Kalogianni, Thomai Lazou, et al.
Antioxidants (2020) Vol. 9, Iss. 12, pp. 1215-1215
Open Access | Times Cited: 161
Applications of hyperspectral imaging in plant phenotyping
Rijad Sarić, Viet Duc Nguyen, Timothy Burge, et al.
Trends in Plant Science (2022) Vol. 27, Iss. 3, pp. 301-315
Closed Access | Times Cited: 147
Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies
Jéssica Tavares, Ana P. Martins, Liliana G. Fidalgo, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 780-780
Open Access | Times Cited: 139
Analytical methods for determining the peroxide value of edible oils: A mini-review
Na Zhang, Yonglin Li, Shasha Wen, et al.
Food Chemistry (2021) Vol. 358, pp. 129834-129834
Closed Access | Times Cited: 132
Lipid oxidation in emulsions: New insights from the past two decades
Marie Hennebelle, Pierre Villeneuve, Erwann Durand, et al.
Progress in Lipid Research (2024) Vol. 94, pp. 101275-101275
Open Access | Times Cited: 31
Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products
Pedro M. Oliveira, Emanuele Zannini, Elke K. Arendt
Food Microbiology (2013) Vol. 37, pp. 78-95
Closed Access | Times Cited: 187
Lipid Oxidation in Low-moisture Food: A Review
Leann Barden, Eric A. Decker
Critical Reviews in Food Science and Nutrition (2013) Vol. 56, Iss. 15, pp. 2467-2482
Closed Access | Times Cited: 183
Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Reverse-Phase High-Performance Liquid Chromatography
Anna Reitznerová, Monika Šuleková, J. Nagy, et al.
Molecules (2017) Vol. 22, Iss. 11, pp. 1988-1988
Open Access | Times Cited: 153
Recent Advances in Nondestructive Analytical Techniques for Determining the Total Soluble Solids in Fruits: A Review
Jianglin Li, Da‐Wen Sun, Jun‐Hu Cheng
Comprehensive Reviews in Food Science and Food Safety (2016) Vol. 15, Iss. 5, pp. 897-911
Open Access | Times Cited: 98
The Implication of Reactive Oxygen Species and Antioxidants in Knee Osteoarthritis
Nicoleta Bianca Tudorachi, Eugenia Eftimie Totu, Adrian Fifere, et al.
Antioxidants (2021) Vol. 10, Iss. 6, pp. 985-985
Open Access | Times Cited: 89
Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil
Sandra Grebenteuch, Lothar W. Kroh, Stephan Drusch, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2417-2417
Open Access | Times Cited: 87
Photosensitive drug delivery systems for cancer therapy: Mechanisms and applications
Patrick Pan, Darren Svirskis, Shaun Rees, et al.
Journal of Controlled Release (2021) Vol. 338, pp. 446-461
Open Access | Times Cited: 79
Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products
Laura Tamkutė, Rūta Vaicekauskaitė, Beatriz Melero, et al.
LWT (2021) Vol. 150, pp. 111943-111943
Closed Access | Times Cited: 56
An overview of food lipids toward food lipidomics
Zipora Tietel, Simon Hammann, Sven W. Meckelmann, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4302-4354
Open Access | Times Cited: 38
A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods
Niaz Mahmud, Joinul Islam, William Oyom, et al.
Heliyon (2023) Vol. 9, Iss. 11, pp. e21500-e21500
Open Access | Times Cited: 23
A critical review on drying of food materials: Recent progress and key challenges
Satyajit Bhattacharjee, Pravakar Mohanty, Jatindra K. Sahu, et al.
International Communications in Heat and Mass Transfer (2024) Vol. 158, pp. 107863-107863
Closed Access | Times Cited: 13
Impact of air frying on food lipids: Oxidative evidence, current research, and insights into domestic mitigation by natural antioxidants
Vanessa Sales de Oliveira, Dayane Souza Barbosa Viana, Laura Keller, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104465-104465
Closed Access | Times Cited: 12
Exploration of markers in oxidized rancidity walnut kernels based on lipidomics and volatolomics
Jiaying Huo, Peng Wu, Hui Ouyang, et al.
Food Research International (2024) Vol. 182, pp. 114141-114141
Closed Access | Times Cited: 10
Quick and Effective Evaluation Methods for Biocontrol Agents and Biostimulants Against Phytopathogenic Fungi Relevant for Various Cropping Systems
María Cecilia Pérez‐Pizá, Francisco Sautua, Sławomir Kocira, et al.
Plant Pathology (2025)
Closed Access | Times Cited: 1
Near and mid infrared spectroscopy and multivariate data analysis in studies of oxidation of edible oils
Krzysztof Wójcicki, Igor Khmelinskii, Marek Sikorski, et al.
Food Chemistry (2015) Vol. 187, pp. 416-423
Closed Access | Times Cited: 88
Thermal Degradation of Vegetable Oils: Spectroscopic Measurement and Analysis
Hana Vašková, Martina Bučková
Procedia Engineering (2015) Vol. 100, pp. 630-635
Open Access | Times Cited: 81
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