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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:

Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of restructured low-fat meat product of India
Sajad A. Rather, F.A. Masoodi, Jahangir A. Rather, et al.
Food Chemistry (2020) Vol. 359, pp. 128450-128450
Closed Access | Times Cited: 18

Showing 18 citing articles:

Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review
Qiwei Du, Maolin Tu, Jianhua Liu, et al.
Food Research International (2023) Vol. 170, pp. 112959-112959
Closed Access | Times Cited: 42
Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion
Lei Zhou, Jinyuan Jiang, Fan Feng, et al.
Carbohydrate Polymers (2023) Vol. 309, pp. 120679-120679
Closed Access | Times Cited: 39
Application of gums as techno-functional hydrocolloids in meat processing and preservation: A review
Xueqin Gao, Hamidreza Pourramezan, Yousef Ramezan, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131614-131614
Closed Access | Times Cited: 10
Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications
Yan Liu, Xuan Yang, Fan Xiao, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 738-779
Closed Access | Times Cited: 29
Effect of CO2 on the spoilage potential of Shewanella putrefaciens target to flavour compounds
Peiyun Li, Jun Mei, Mingtang Tan, et al.
Food Chemistry (2022) Vol. 397, pp. 133748-133748
Closed Access | Times Cited: 17
Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues
Yuliang Cheng, Yiyun Meng, Shengnan Liu
Foods (2024) Vol. 13, Iss. 12, pp. 1950-1950
Open Access | Times Cited: 3
Microbial Polysaccharides as Functional Components of Packaging and Drug Delivery Applications
Aigerim Yermagambetova, Sagdat Tazhibayeva, Paul Takhistov, et al.
Polymers (2024) Vol. 16, Iss. 20, pp. 2854-2854
Open Access | Times Cited: 2
Reduced and Low Fat Meat Products
Sajad A. Rather, F.A. Masoodi
(2024), pp. 157-201
Closed Access | Times Cited: 2
Improvement strategies for fats and oils used in future food processing based on health orientation and sustainability: research progress, challenges and solutions
Jiong Zhang, Min Zhang, Kai Chen, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 1, pp. 47-63
Closed Access | Times Cited: 4
Impact of microencapsulated natural antioxidants on the lipid profile and cholesterol oxidation of γ-irradiated meat emulsions
Rehana Akhter, F.A. Masoodi, Touseef Ahmed Wani, et al.
LWT (2022) Vol. 159, pp. 113155-113155
Open Access | Times Cited: 6
Synergistic effect of low dose γ-irradiation, natural antimicrobial and antioxidant agents on quality of meat emulsions
Rehana Akhter, F.A. Masoodi, Touseef Ahmed Wani, et al.
Radiation Physics and Chemistry (2021) Vol. 189, pp. 109724-109724
Closed Access | Times Cited: 6
The quality of spent hen chicken sausage with the addition of tomato paste (Solanum lycopersicum) as natural food colorant
Cintya Dienardila Anisa, Herly Evanuarini, Imam Thohari
BIO Web of Conferences (2023) Vol. 81, pp. 00040-00040
Open Access | Times Cited: 2
Japanese grape (Hovenia dulcis) powder as an antioxidant agent in Bologna sausages
Sabrina Vicentini Schaefer, Adrieli Maiandra Piccinin do Amaral, Ana Karolina Cherobin, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 14, pp. 6255-6262
Closed Access | Times Cited: 4
Influence of Canning on Food Bioactives
Shirley de Lima Sampaio, Manuel Suárez-Recio, Ingrid Aguiló‐Aguayo
Food bioactive ingredients (2022), pp. 177-202
Closed Access | Times Cited: 3
A sensitive UHPLC-electrospray tandem mass spectrometry method for the simultaneous quantification of 8 oxysterols and cholesterol in oysters (Crassostrea gigas) with different thermal cooking procedures
Guanhua Zhao, Zixuan Wu, Min Zhang, et al.
Journal of Food Composition and Analysis (2024), pp. 107025-107025
Closed Access
Effect of bioactive compounds from culinary herbs against cholesterol thermo-oxidation in omelets during home cooking processes
Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Ormindo Domingues Gamallo, et al.
International Journal of Gastronomy and Food Science (2024), pp. 101077-101077
Closed Access
Determination of carrageenan and konjac gum in livestock meat and meat products by ultra performance liquid chromatography–tandem mass spectrometry
Rui Jiang, Wentao Zhao, Yingying Li, et al.
Biotechnology and Genetic Engineering Reviews (2023) Vol. 40, Iss. 2, pp. 1069-1081
Closed Access
Direct Method for Simultaneous Analysis of Cholesterol and Cholesterol Oxides by HPLC in Meat and Meat Products
Vanessa Sales de Oliveira, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres, et al.
Methods and protocols in food science (2023), pp. 151-167
Closed Access
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