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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:

Maintaining knife sharpness in industrial meat cutting: A matter of knife or meat cutter ability
Johan Karltun, Kjerstin Vogel, Maria Bergstrand, et al.
Applied Ergonomics (2016) Vol. 56, pp. 92-100
Closed Access | Times Cited: 35

Showing 1-25 of 35 citing articles:

HTO – A complementary ergonomics approach
Anette Karltun, Johan Karltun, Martina Berglund, et al.
Applied Ergonomics (2016) Vol. 59, pp. 182-190
Open Access | Times Cited: 48
Product Design of Customized 3D Printed Knives Using Artificial Intelligence and Numerical Simulation Technologies
Paschalis Charalampous, Nikolaos Kladovasilakis, Thanasis Pelekoudas, et al.
Procedia Computer Science (2025) Vol. 253, pp. 1770-1779
Open Access
The Coupled Influence of Material and Geometric Parameters on Cutting-Edge Micro-Morphology and Wear Property Degradation
Zhimin Peng, Fujian Guo, Wenle Liu, et al.
Metals (2025) Vol. 15, Iss. 3, pp. 264-264
Open Access
How hair deforms steel
Gianluca Roscioli, S. Mohadeseh Taheri-Mousavi, Cemal Cem Taşan
Science (2020) Vol. 369, Iss. 6504, pp. 689-694
Closed Access | Times Cited: 30
Cutting Techniques in the Fish Industry: A Critical Review
Wenbo Liu, Jiaqi Lyu, Di Wu, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3206-3206
Open Access | Times Cited: 16
Effects of Slaughter Knife Sharpness on Blood Biochemical and Electroencephalogram Changes in Cattle
Jurhamid C. Imlan, Ubedullah Kaka, Yong Meng Goh, et al.
Animals (2020) Vol. 10, Iss. 4, pp. 579-579
Open Access | Times Cited: 24
Carbide Evolution in High-Carbon Martensitic Stainless Cutlery Steels during Austenitizing
Yudan Yang, Hongshan Zhao, Dong Han
Journal of Materials Engineering and Performance (2020) Vol. 29, Iss. 6, pp. 3868-3875
Open Access | Times Cited: 19
Prediction of slaughterhouse workers’ RULA scores and knife edge using low-cost inertial measurement sensor units and machine learning algorithms
A S Jorge Villalobos, Alejandro Vergara
Applied Ergonomics (2021) Vol. 98, pp. 103556-103556
Closed Access | Times Cited: 17
A quantitative model that correlates sharpness retention and abrasive wear of knife blades
Dong Wu, Shikang Qu, Qinyi Zhang, et al.
Wear (2023) Vol. 518-519, pp. 204634-204634
Closed Access | Times Cited: 6
Effect of Primary Carbides on the Sharpness of Kitchen Knives Made of 8Cr13MoV Steel
Qintian Zhu, Jing Li, Jie Zhang, et al.
Journal of Materials Engineering and Performance (2019) Vol. 28, Iss. 8, pp. 4511-4521
Closed Access | Times Cited: 19
Exertion Perception When Performing Cutting Tasks in Poultry Slaughterhouses: Risk Assessment of Developing Musculoskeletal Disorders
Adriana Seára Tirloni, Diogo Cunha dos Reis, Salvador Francisco Tirloni, et al.
International Journal of Environmental Research and Public Health (2020) Vol. 17, Iss. 24, pp. 9534-9534
Open Access | Times Cited: 14
Effect of Alloying Elements on the Sharpness Retention of Knife Blades Made of High Carbon Martensitic Stainless Steels
Dong Wu, Qinyi Zhang, Wei Liu
Metals (2022) Vol. 12, Iss. 3, pp. 472-472
Open Access | Times Cited: 8
Objective assessment of knife sharpness over a working day cutting meat
Adriana Savescu, Aude Cuny-Guerrier, Pascal Wild, et al.
Applied Ergonomics (2017) Vol. 68, pp. 109-116
Closed Access | Times Cited: 14
Strategies to commit senior subcontractor managers in participatory ergonomics interventions
Aude Cuny-Guerrier, Adriana Savescu, David Tappin
Applied Ergonomics (2019) Vol. 81, pp. 102878-102878
Open Access | Times Cited: 12
Importance of Knife Sharpness during Slaughter: Shariah and Kosher Perspective and Scientific Validation
Pavan Kumar, Ahmed Abubakar Abubakar, Jurhamid C. Imlan, et al.
Animals (2023) Vol. 13, Iss. 11, pp. 1751-1751
Open Access | Times Cited: 4
Current intelligent segmentation and cooking technology in the central kitchen food processing
Bo Liu, Min Zhang, Yanan Sun, et al.
Journal of Food Process Engineering (2019) Vol. 42, Iss. 6
Closed Access | Times Cited: 11
A Comprehensive Understanding of Knife Cutting: Effects of Hardness, Blade Angle and the Micro-Geometry of Blade Edge on the Cutting Performance
Qinyi Zhang, Feng Liu, Dong Wu, et al.
Materials (2023) Vol. 16, Iss. 15, pp. 5375-5375
Open Access | Times Cited: 3
Experimental characterization and theoretical modeling of fracture and friction resistance forces during tuna cutting
O.V. Ageev, A Dowgiallo, Monika Sterczyńska, et al.
Journal of Food Engineering (2021) Vol. 307, pp. 110648-110648
Open Access | Times Cited: 6
Improvement in the abrasion resistance of cutter blades by laser processing
K. Shigemori, Yoichiro Hironaka
Research Square (Research Square) (2024)
Open Access
Effect of Spheroidizing Annealing Process on Microstructure and Properties of Quenching and Tempering 60Cr16MoMA Martensitic Stainless Steel
Huan Teng, Shasha Qian, Jiahao Xie, et al.
steel research international (2024) Vol. 95, Iss. 6
Closed Access
Novel method and apparatus for evaluating knife performance in meat processing environments
Tomasz Burzyński, Anna Nikodem, Serhii Babin, et al.
Journal of Food Engineering (2024) Vol. 383, pp. 112226-112226
Closed Access
Improvement in the Abrasion Resistance of Cutter Blades by Laser Processing
Youichiro Hironaka, K. Shigemori
(2024)
Open Access
Effect of Knife Use and Overlapping Gloves on Finger Temperature of Poultry Slaughterhouse Workers
Adriana Seára Tirloni, Diogo Cunha dos Reis, Antônio Renato Pereira Moro
International Journal of Environmental Research and Public Health (2024) Vol. 21, Iss. 10, pp. 1314-1314
Open Access
Les composantes de la marge de manœuvre situationnelle d’encadrants de proximité en situation de sous-traitance : un enjeu pour la prévention des troubles musculo-squelettiques (TMS)
Aude Cuny-Guerrier, Sandrine Caroly, Fabien Coutarel, et al.
Le travail humain (2018) Vol. Vol. 81, Iss. 2, pp. 85-114
Closed Access | Times Cited: 3
Biomechanical requirements of meat cutting tasks: A pilot study quantifying tasks sustainability and assistance required at the wrist
Divyaksh Subhash Chander, Aurélie Tomezzoli, Maria Pia Cavatorta, et al.
Applied Ergonomics (2023) Vol. 116, pp. 104186-104186
Closed Access | Times Cited: 1
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