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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:

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

Showing 14 citing articles:

Recent advancements in the utilization of ultrasonic technology for the curing of processed meat products: A comprehensive review
Biao Li, Mingming Zhong, Yufan Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 103, pp. 106796-106796
Open Access | Times Cited: 11
Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives
Weidong Xu, Jingyi Wang, Yong Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1568-1597
Closed Access | Times Cited: 19
Quantifying Edge Sharpness on Stone Flakes: Comparing Mechanical and Micro-Geometric Definitions Across Multiple Raw Materials from Olduvai Gorge (Tanzania)
Alastair Key, Tomasz Bartkowiak, Danielle A. Macdonald, et al.
Journal of Archaeological Method and Theory (2022) Vol. 31, Iss. 1, pp. 51-74
Open Access | Times Cited: 15
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
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
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
A novel anatomical woodworking chisel handle
Dhananjay Singh Bisht, Mohammed Rajik Khan
Applied Ergonomics (2018) Vol. 76, pp. 38-47
Closed Access | Times Cited: 12
Energy efficiency is the most important indicator of the quality of food grinders
Oksana V. Islamova, Asker Z. Tokov, F. A. Ataeva
Proceedings of the Voronezh State University of Engineering Technologies (2019) Vol. 81, Iss. 2, pp. 56-62
Open Access | Times Cited: 5
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
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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