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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:

Consumer perceptions towards healthier meat products
A. Teixeira, Sandra Rodrigues
Current Opinion in Food Science (2020) Vol. 38, pp. 147-154
Open Access | Times Cited: 85

Showing 1-25 of 85 citing articles:

Ensuring the quality of meat in cold chain logistics: A comprehensive review
Qingshan Ren, Kui Fang, Xinting Yang, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 133-151
Closed Access | Times Cited: 121
Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products
Priscila Dinah Lima Oliveira, Wilma Maria Coelho Araújo, Luís Patarata, et al.
Meat Science (2022) Vol. 193, pp. 108952-108952
Open Access | Times Cited: 86
Quality and Processability of Modern Poultry Meat
Shai Barbut, Emily M. Leishman
Animals (2022) Vol. 12, Iss. 20, pp. 2766-2766
Open Access | Times Cited: 50
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
Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil
Monika Hanula, Arkadiusz Szpicer, Elżbieta Górska‐Horczyczak, et al.
Molecules (2022) Vol. 27, Iss. 12, pp. 3700-3700
Open Access | Times Cited: 28
Physicochemical Properties, Antioxidant Markers, and Meat Quality as Affected by Heat Stress: A Review
Bochra Bejaoui Kefi, Chaima Sdiri, Ikram Ben Souf, et al.
Molecules (2023) Vol. 28, Iss. 8, pp. 3332-3332
Open Access | Times Cited: 17
Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats
Stergios Melios, Simona Grasso, Declan Bolton, et al.
Current Opinion in Food Science (2024) Vol. 58, pp. 101183-101183
Open Access | Times Cited: 6
Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage
Elisa Rafaela Bonádio Bellucci, João Marcos dos Santos, Larissa Tátero Carvalho, et al.
Meat Science (2021) Vol. 184, pp. 108667-108667
Open Access | Times Cited: 39
Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review
Ainhoa Sarmiento‐García, Ceferina Vieira
Animals (2023) Vol. 13, Iss. 10, pp. 1696-1696
Open Access | Times Cited: 15
Application of Functional Ingredients in Meat Products for Appetite Regulation: A Promising Strategy to Address Overconsumption
Ming Fu, Pavan Kumar, Awis Qurni Sazili, et al.
Appetite (2025), pp. 107949-107949
Closed Access
Practices for Healthier Meat and Meat Products
Pradeep Kumar Singh, Namrata Agrawal, Santosh Kumar Suman
(2025), pp. 33-47
Closed Access
Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages
Aurora Cittadini, Rubén Domínguez, Paulo E. S. Munekata, et al.
Food Research International (2022) Vol. 161, pp. 111881-111881
Closed Access | Times Cited: 21
A comparison of the sensory characteristics of plant-based, nitrite-free, dry-cured and brine-cured bacon rashers with temporal dominance of sensations and partial napping with ultra-flash profiling
Stergios Melios, Simona Grasso, Declan Bolton, et al.
LWT (2024) Vol. 204, pp. 116323-116323
Open Access | Times Cited: 4
Preliminary Exploration of Natural Polyphenols and/or Herbal Mix Replacing Sodium Nitrate to Improve the Storage Quality of Pork Sausage
Angeliki-Niki Kaloudi, Agori Karageorgou, Michael Goliomytis, et al.
Applied Sciences (2025) Vol. 15, Iss. 2, pp. 789-789
Open Access
Consumers' Sensory Profile and Understanding of Clean‐Label Sausage. An Approach Using Ultra‐Flash Profile and Check‐All‐That‐Apply
Paula Rabelo Sbardelotto, Alexandre da Trindade Alfaro, A. Teixeira, et al.
Journal of Sensory Studies (2025) Vol. 40, Iss. 1
Closed Access
Designing and Developing a Meat Traceability System: A Case Study for the Greek Meat Industry
Giannis Botilias, Spiridoula V. Margariti, Jeries Besarat, et al.
Sustainability (2023) Vol. 15, Iss. 16, pp. 12162-12162
Open Access | Times Cited: 9
Hemp Flour as a Functional Ingredient for the Partial Replacement of Nitrites in a Minced Meat Model: Effect on Nutrient Composition, Antioxidant Profile and Sensory Characteristics
Georgios Papatzimos, Paraskevi Mitlianga, Zoitsa Basdagianni, et al.
Applied Sciences (2024) Vol. 14, Iss. 9, pp. 3925-3925
Open Access | Times Cited: 3
Role of whole linseed and sunflower seed on the nutritional and organoleptic properties of Podolian × Limousine meat
R. Marino, Mariangela Caroprese, Antonella della Malva, et al.
Italian Journal of Animal Science (2024) Vol. 23, Iss. 1, pp. 868-879
Open Access | Times Cited: 3
Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina
Márcio Vargas-Ramella, José M. Lorenzo, Rubén Domínguez, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 669-669
Open Access | Times Cited: 22
Exploring Purchasing Determinants for a Low Fat Content Salami: Are Consumers Willing to Pay for an Additional Premium?
Giuseppe Di Vita, Raffaele Zanchini, Daniela Spina, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 14
Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges
Paula Rabelo Sbardelotto, Evellin Balbinot-Alfaro, Meritaine da Rocha, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10303-10318
Closed Access | Times Cited: 14
Olive oil oleogels as strategy to confer nutritional advantages to burgers
Rafaela Lopes, Vânia Costa, Marlene Costa, et al.
Food Chemistry (2022) Vol. 397, pp. 133724-133724
Closed Access | Times Cited: 14
Effect of hazelnut skin and dry tomato peel on the oxidative stability, chemical and sensory properties of pork burgers during refrigerated storage
Katia D’Ambra, Giovanna Minelli, Domenico Pietro Lo Fiego
Food Packaging and Shelf Life (2023) Vol. 38, pp. 101107-101107
Open Access | Times Cited: 8
Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer
Iasmin Ferreira, Ana Leite, Lia Vasconcelos, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3816-3816
Open Access | Times Cited: 13
Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality
Ana Leite, Lia Vasconcelos, Sergio Lopez, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2579-2579
Open Access | Times Cited: 2
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