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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:

Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs
Lara Morán, Francisco Javier Giráldez, Sara Panseri, et al.
Food Chemistry (2012) Vol. 138, Iss. 4, pp. 2407-2414
Open Access | Times Cited: 73

Showing 1-25 of 73 citing articles:

Dietary supplemental plant oils reduce methanogenesis from anaerobic microbial fermentation in the rumen
J. E. Vargas, Sonia Andrés, Lorena López‐Ferreras, et al.
Scientific Reports (2020) Vol. 10, Iss. 1
Open Access | Times Cited: 82
Effects of dietary resveratrol supplementation on the chemical composition, oxidative stability and meat quality of ducks (Anas platyrhynchos)
Sanjun Jin, Qian Pang, Hao Yang, et al.
Food Chemistry (2021) Vol. 363, pp. 130263-130263
Closed Access | Times Cited: 64
Dietary oregano essential oil supplementation alters meat quality, oxidative stability, and fatty acid profiles of beef cattle
Pengjia He, Lei Yu, Ke Zhang, et al.
Meat Science (2023) Vol. 205, pp. 109317-109317
Open Access | Times Cited: 30
What are the trans fatty acids issues in foods after discontinuation of industrially produced trans fats? Ruminant products, vegetable oils, and synthetic supplements
Noelia Aldai, Mertxe de Renobales, Luis Javier R. Barrón, et al.
European Journal of Lipid Science and Technology (2013) Vol. 115, Iss. 12, pp. 1378-1401
Closed Access | Times Cited: 95
Effect of Sunflower and Marine Oils on Ruminal Microbiota, In vitro Fermentation and Digesta Fatty Acid Profile
J. E. Vargas, Sonia Andrés, Timothy J. Snelling, et al.
Frontiers in Microbiology (2017) Vol. 8
Open Access | Times Cited: 70
Ageing and retail display time in raw beef odour according to the degree of lipid oxidation
Virginia C. Resconi, Mónica Bueno, Ana Escudero, et al.
Food Chemistry (2017) Vol. 242, pp. 288-300
Open Access | Times Cited: 62
Fermented mixed feed regulates intestinal microbial community and metabolism and alters pork flavor and umami
Shiqi Liu, Yuang Tu, Jiabao Sun, et al.
Meat Science (2023) Vol. 201, pp. 109177-109177
Closed Access | Times Cited: 18
The dynamic changes of flavors and UPLC-Q-Exactive-Orbitrap-MS based lipidomics in mackerel (Scomberomorus niphonius) during dry-cured processing
Qiaoyu Liu, Jianjun Lin, Wenhong Zhao, et al.
Food Research International (2022) Vol. 163, pp. 112273-112273
Closed Access | Times Cited: 23
Dietary Effect of Brevibacillus laterosporus S62-9 on Chicken Meat Quality, Amino Acid Profile, and Volatile Compounds
Xiangfei Liu, Aijin Ma, Tongxin Zhi, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 288-288
Open Access | Times Cited: 13
Relevance of the carnosic acid/carnosol ratio for the level of rosemary diterpene transfer and for improving lamb meat antioxidant status
María J. Jordán, Julián Castillo, Sancho Bañón, et al.
Food Chemistry (2013) Vol. 151, pp. 212-218
Closed Access | Times Cited: 52
Antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes (carnosic acid and carnosol) vs vitamin E on lamb meat packed under protective atmosphere
Jordi Ortuño, Rafael Serrano, Sancho Bañón
Meat Science (2015) Vol. 110, pp. 62-69
Closed Access | Times Cited: 48
Authentication of Italian PDO lard using NIR spectroscopy, volatile profile and fatty acid composition combined with chemometrics
Luca Maria Chiesa, Sara Panseri, Sonia Bonacci, et al.
Food Chemistry (2016) Vol. 212, pp. 296-304
Closed Access | Times Cited: 46
The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils
Dorra Aouadi, Giuseppe Luciano, Valentina Vasta, et al.
Meat Science (2014) Vol. 97, Iss. 2, pp. 237-243
Closed Access | Times Cited: 41
Grape pomace in ewes diet: Effects on meat quality and the fatty acid profile of their suckling lambs
Pilar Gómez‐Cortés, C. Guerra-Rivas, B. Gallardo, et al.
Food Research International (2018) Vol. 113, pp. 36-42
Open Access | Times Cited: 34
Sensory quality and chemical composition of meat from lambs fed diets enriched with fish and rapeseed oils, carnosic acid and seleno-compounds
Danuta Jaworska, M. Czauderna, Wiesław Przybylski, et al.
Meat Science (2016) Vol. 119, pp. 185-192
Closed Access | Times Cited: 31
Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes
Jordi Ortuño, Rafael Serrano, María J. Jordán, et al.
Food Chemistry (2015) Vol. 190, pp. 1056-1063
Closed Access | Times Cited: 31
Essential and toxic trace element concentrations in different commercial veal cuts in Spain
Marta López‐Alonso, Michele Miranda, J. L. Benedito, et al.
Meat Science (2016) Vol. 121, pp. 47-52
Open Access | Times Cited: 30
The Influence of Different Chemical Forms of Selenium Added to the Diet Including Carnosic Acid, Fish Oil and Rapeseed Oil on the Formation of Volatile Fatty Acids and Methane in the Rumen, and Fatty Acid Profiles in the Rumen Content and Muscles of Lambs
Renata Miltko, J. Agnieszka Rozbicka-Wieczorek, Edyta Więsyk, et al.
Acta veterinaria (2016) Vol. 66, Iss. 3, pp. 373-391
Open Access | Times Cited: 29
Programming Merino lambs by early feed restriction reduces growth rates and increases fat accretion during the fattening period with no effect on meat quality traits
Alba Santos, Francisco Javier Giráldez, Javier Mateo, et al.
Meat Science (2017) Vol. 135, pp. 20-26
Open Access | Times Cited: 29
Effect of canola oil on meat quality and fatty acid profile of Araucano creole lambs during fattening period
John Quiñones, Aristide Maggiolino, S. Bravo, et al.
Animal Feed Science and Technology (2018) Vol. 248, pp. 20-26
Closed Access | Times Cited: 25
Lambs fed with increasing levels of grape pomace silage: Effects on meat quality
Diego Rafael Martins Flores, Alves Franco Patrícia da Fonseca, Janaína Schmitt, et al.
Small Ruminant Research (2020) Vol. 195, pp. 106234-106234
Closed Access | Times Cited: 22
Differential Diet and pH Effects on Ruminal Microbiota, Fermentation Pattern and Fatty Acid Hydrogenation in RUSITEC Continuous Cultures
J. E. Vargas, Lorena López‐Ferreras, Sonia Andrés, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 320-320
Open Access | Times Cited: 7
Protective effects of equimolar mixtures of monomer and dimer of dehydrozingerone with α-tocopherol and/or ascorbyl palmitate during bulk lipid autoxidation
V. D. Kancheva, Adriana Slavova‐Kazakova, Davide Fabbri, et al.
Food Chemistry (2014) Vol. 157, pp. 263-274
Closed Access | Times Cited: 23
The effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage
M.K. North, Antonella Dalle Zotte, Louwrens C. Hoffman
Meat Science (2019) Vol. 158, pp. 107905-107905
Closed Access | Times Cited: 21
Determination of Selenium Species in Muscle, Heart, and Liver Tissues of Lambs Using Mass Spectrometry Methods
Andrzej Gawor, Anna Ruszczyńska, M. Czauderna, et al.
Animals (2020) Vol. 10, Iss. 5, pp. 808-808
Open Access | Times Cited: 19
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