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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:

Improvement of the Functional and Healthy Properties of Meat Products
M.J. Beriain, Inmaculada Gómez, Francisco C. Ibáñez, et al.
Elsevier eBooks (2018), pp. 1-74
Closed Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects
Inmaculada Gómez, Rasmi Janardhanan, Francisco C. Ibáñez, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1416-1416
Open Access | Times Cited: 177
Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters
Elena Garicano Vilar, Hao Ouyang, Maurice G. O’Sullivan, et al.
Meat Science (2019) Vol. 161, pp. 108001-108001
Closed Access | Times Cited: 76
Health and safety aspects of traditional European meat products. A review
Michał Halagarda, Karolina M. Wójciak
Meat Science (2021) Vol. 184, pp. 108623-108623
Closed Access | Times Cited: 64
Use of sensory science for the development of healthier processed meat products: a critical opinion
Erick Saldaña, Thais Cardoso Merlo, Iliani Patinho, et al.
Current Opinion in Food Science (2020) Vol. 40, pp. 13-19
Closed Access | Times Cited: 61
Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour
Magdalena I. Cerón‐Guevara, Esmeralda Rangel‐Vargas, José M. Lorenzo, et al.
Foods (2020) Vol. 9, Iss. 6, pp. 760-760
Open Access | Times Cited: 53
Development of Healthier and Functional Dry Fermented Sausages: Present and Future
Noelí Sirini, Paulo E. S. Munekata, José M. Lorenzo, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1128-1128
Open Access | Times Cited: 34
Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages
Noelí Sirini, Alba Roldán, Raquel Lucas‐González, et al.
LWT (2020) Vol. 134, pp. 110197-110197
Open Access | Times Cited: 40
Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products
Gabriele Rocchetti, Giulia Ferronato, Viive Sarv, et al.
Current Opinion in Food Science (2022) Vol. 49, pp. 100967-100967
Closed Access | Times Cited: 17
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
Rheological and textural analysis of Vienna sausage production: the effects of substituting animal fat with sunflower oil [pdf]
Anda Elena Tanislav, Dorin Ţibulcă, Vlad Mureşan, et al.
Acta Scientiarum Polonorum Technologia Alimentaria (2024), pp. 245-256
Open Access | Times Cited: 2
Effect of the addition of the probiotic Bifidobacterium animalis subsp. Lactis (BB-12) in free and microencapsulated form and the prebiotic inulin to synbiotic dry coppa
Talita Aparecida Ferreira de Campos, Annecler Rech de Marins, Natallya Marques da Silva, et al.
Food Research International (2022) Vol. 158, pp. 111544-111544
Closed Access | Times Cited: 12
Optimisation of extraction protocol for Carica papaya L. to obtain phenolic rich phyto-extract with prospective application in chevon emulsion system
Niraj S. Jagtap, Rajesh V. Wagh, Manish Kumar Chatli, et al.
Journal of Food Science and Technology (2018) Vol. 56, Iss. 1, pp. 71-82
Open Access | Times Cited: 17
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario
Juan D. Rios-Mera, Erick Saldaña, Iliani Patinho, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 833-840
Closed Access | Times Cited: 14
Understanding the role of information and taste heterogeneity in consumer preferences for functional beef: The case of the omega-3 enriched burger
Fabio Boncinelli, Giovanna Piracci, Leonardo Casini
Meat Science (2021) Vol. 181, pp. 108614-108614
Closed Access | Times Cited: 14
Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
Miriam Mabel Selani, Paulo Henrique Bertucci Ramos, Iliani Patinho, et al.
Meat Science (2021) Vol. 185, pp. 108720-108720
Closed Access | Times Cited: 12
Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum
Franco Emanuel Vasile, Ana Romero, María Alicia Judis, et al.
Food and Bioprocess Technology (2019) Vol. 12, Iss. 4, pp. 654-664
Closed Access | Times Cited: 12
Dissolution Kinetics of Fe3O4 Nanoparticles in the Acid Media
Iryna Tsykhanovska, Victoria Еvlash, Alexandr Alexandrov, et al.
Chemistry & Chemical Technology (2019) Vol. 13, Iss. 2, pp. 170-184
Open Access | Times Cited: 8
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
Chevon Meat Storage Stability Infused with Response Surface Methodology Optimized Origanum vulgare Leaf Extracts
Niraj S. Jagtap, Rajesh V. Wagh, Manish Kumar Chatli, et al.
Agricultural Research (2020) Vol. 9, Iss. 4, pp. 663-674
Closed Access | Times Cited: 7
Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy
M.J. Beriain, Francisco C. Ibáñez, Edurne Beruete, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 155-155
Open Access | Times Cited: 7
Current trends in the development of functional meat products to improve the nutritional status of the population
Л З Габдукаева, T Yu Gumerov, Alinya R. Nurgalieva, et al.
IOP Conference Series Earth and Environmental Science (2021) Vol. 624, Iss. 1, pp. 012196-012196
Open Access | Times Cited: 6
Lamb burgers made with low and high value cuts: Effect of the spice added and the packaging method on shelf life
Almudena Cózar, H. Vergara
CyTA - Journal of Food (2018) Vol. 16, Iss. 1, pp. 1115-1124
Open Access | Times Cited: 5
Frankfurters formulated with pecan nut paste and oregano essential oil as functional components: Proximate composition, lipid oxidation, and fatty acid profile
Daniela Orozco, Alma D. Alarcón-Rojo, Celia Chávez-Mendoza, et al.
Journal of Food Processing and Preservation (2019) Vol. 43, Iss. 8
Open Access | Times Cited: 5
The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers’ Response under Different Information Scenarios
M.J. Beriain, Inmaculada Gómez, Mercedes Sánchez, et al.
Foods (2020) Vol. 9, Iss. 4, pp. 506-506
Open Access | Times Cited: 5
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