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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:

Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification
María Cristina Cardona Moltó, Diana F. Izquierdo, José Manuel Barat Baviera, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 10, pp. 2485-2514
Open Access | Times Cited: 20

Showing 20 citing articles:

Ethical Food Consumption in the Digital Age: Consumer Attitudes Towards Digitally Monitored Animal Welfare in Pork Products
Heerah Jose, Elizabeth Jackson, Pham Bao Duong, et al.
Appetite (2025), pp. 107853-107853
Open Access
Development of Poultry Sausages Utilizing Manually and Mechanically Deboned Meat from Spent Laying Quails
Lethícia Olimpio Bueno, Dalila Lima Dinali, Alcinéia de Lemos Souza Ramos, et al.
Poultry (2025) Vol. 4, Iss. 1, pp. 5-5
Open Access
Recent Developments in Sensory Assessment and Consumer Preference Techniques
Mohammed A. Bareen, K. M. Prasannakumaran, Jatindra K. Sahu
Food engineering series (2025), pp. 369-402
Closed Access
Low Carbon Brazilian Beef: challenges in sustainable production and conscious consumption among consumers in Rio de Janeiro
Carla Machado de Araujo Lopes, Thelma Lucchese Cheung, Juliana Cunha de Andrade, et al.
Revista de Economia e Sociologia Rural (2025) Vol. 63
Open Access
Metabolomics for quality assessment of poultry meat and eggs
M S Yogeswari, Jinap Selamat, Nuzul Noorahya Jambari, et al.
Food Quality and Safety (2024) Vol. 8
Open Access | Times Cited: 3
Meat-analog made from Javanese Grasshopper, kidney beans, and elephant foot yam as a high-protein and low-cholesterol product
Nabila Sukma Priyatnasari, Eny Palupi, Fayza Kamila, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101071-101071
Open Access | Times Cited: 2
The effects of purchase and consumption on beef quality attribute beliefs: a study of tourists visiting Vanuatu
Nicholas Lees, Jill Greenhalgh
Cogent Business & Management (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 1
Effect of baseball stadium food service quality on outcome variables with emphasis on the moderating role of stadium atmosphere
Yunduk ‍Jeong
International Journal of Sports Marketing and Sponsorship (2024) Vol. 25, Iss. 5, pp. 1079-1104
Closed Access
Consumers’ purchasing behaviour and quality preferences for pork sold in the informal street markets of the Cape Metropole, South Africa
Siphosethu Magqupu, Obert C. Chikwanha, Chenaimoyo L.F. Katiyatiya, et al.
Agrekon (2024) Vol. 63, Iss. 3, pp. 113-132
Open Access
Advancements in Sustainable Techniques for Dried Meat Production: an Updated Review
Karthika Pushparaj, Balamuralikrishnan Balasubramanian, Arun Meyyazhagan, et al.
Food and Bioprocess Technology (2024)
Closed Access
Innovation in Sensory Assessment of Processed Meat Products
Tina Nurkhoeriyati, Nurul Huda
(2024), pp. 513-523
Closed Access
Effect of Sight on the Evaluation and Acceptance of New Products: Breaded Nuggets with Breadcrumbs and a New Seasoning
Inmaculada Gómez, Miriam Ortega-Herás, Ma Luisa González-SanJosé
LWT (2024) Vol. 212, pp. 116999-116999
Open Access
Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception
Sandra Rodrigues, Ana Leite, Lia Vasconcelos, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3642-3642
Open Access
In the pursuit of a healthier diet among young Chinese adults: identifying important food quality attributes and factors that influence food choices
Shuainan Liu, Toritseju Begho
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3834-3843
Open Access
Healthier reformulated meat derivatives: use of oil-in-water gel emulsions with vegetable oils in burgers, and use of glasswort in a sodium-reduced traditional belly
Iasmin Ferreira
(2024)
Closed Access
“Low Carbon Brazilian Beef”: How is it perceived by Brazilians?
Carla Machado de Araujo Lopes, Juliana Cunha de Andrade, Rosires Deliza
Food Research International (2024) Vol. 200, pp. 115523-115523
Closed Access
A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals
Boin Lee, Young Min Choi
Food Chemistry X (2024), pp. 102120-102120
Open Access
Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with Lactobacillus sakei
Piedad Margarita Montero Castillo, Verónica Morelos Martelo, Katiuska Gómez Acevedo, et al.
Fermentation (2023) Vol. 9, Iss. 10, pp. 913-913
Open Access
Analyzing post modern consumer behavior and beef consumption patterns: Insights from Sicilian market
Federico Modica, Caterina Sciortino, Adriana Bonanno, et al.
Future Foods (2023) Vol. 8, pp. 100263-100263
Open Access
Sensory Perception and Willingness to Pay for a Local Ancient Pear Variety: Evidence from In-Store Experiments in Italy
Sergio Rivaroli, Massimiliano Calvia, Roberta Spadoni, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 138-138
Open Access
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