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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:

The contamination, formation, determination and control of polycyclic aromatic hydrocarbons in meat products
Zongshuai Zhu, Yan Xu, Tianran Huang, et al.
Food Control (2022) Vol. 141, pp. 109194-109194
Closed Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Formation mechanisms, detection methods and mitigation strategies of acrylamide, polycyclic aromatic hydrocarbons and heterocyclic amines in food products
Pei-Tjun Edna Hee, Zijian Liang, Pangzhen Zhang, et al.
Food Control (2023) Vol. 158, pp. 110236-110236
Open Access | Times Cited: 20
A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons
Jingnan Lu, Yunkai Zhang, Hui Zhou, et al.
Food Chemistry (2024) Vol. 445, pp. 138718-138718
Closed Access | Times Cited: 8
The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality
Gulsah Sumer, Fatih Öz
Foods (2023) Vol. 12, Iss. 7, pp. 1374-1374
Open Access | Times Cited: 18
Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina)
Snežana Škaljac, Marija Jokanović, Tatjana Peulić, et al.
Fermentation (2024) Vol. 10, Iss. 2, pp. 104-104
Open Access | Times Cited: 4
Relationship between Flavonoid Chemical Structures and Their Antioxidant Capacity in Preventing Polycyclic Aromatic Hydrocarbons Formation in Heated Meat Model System
Thi Thu Huong Huynh, Wanwisa Wongmaneepratip, Kanithaporn Vangnai
Foods (2024) Vol. 13, Iss. 7, pp. 1002-1002
Open Access | Times Cited: 4
Plant-Based Meat Analogues in the Human Diet: What Are the Hazards?
Maria Gräfenhahn, Michael Beyrer
Foods (2024) Vol. 13, Iss. 10, pp. 1541-1541
Open Access | Times Cited: 4
Polycyclic Aromatic Hydrocarbons’ Impact on Crops and Occurrence, Sources, and Detection Methods in Food: A Review
Tengfei Liu, Li Zhang, Leiqing Pan, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 1977-1977
Open Access | Times Cited: 4
Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products
Arun K. Das, Dipanwita Bhattacharya, Annada Das, et al.
Chemical and Biological Technologies in Agriculture (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 12
What Are We Eating? Surveying the Presence of Toxic Molecules in the Food Supply Chain Using Chromatographic Approaches
Natalia Casado, Cristina V. Berenguer, José S. Câmara, et al.
Molecules (2024) Vol. 29, Iss. 3, pp. 579-579
Open Access | Times Cited: 3
Inhibition of benzo[a]pyrene formation in charcoal‐grilled pork sausages by ginger and its key compounds
Xiaomin Zhang, Gaofeng Hu, Chaoyang Xu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 6, pp. 2838-2847
Closed Access | Times Cited: 8
Challenges of halogenated polycyclic aromatic hydrocarbons in foods: Occurrence, risk, and formation
Wei Li, Shimin Wu
Trends in Food Science & Technology (2022) Vol. 131, pp. 1-13
Closed Access | Times Cited: 12
Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey
Hilal PEKMEZCİ PURUT, Burhan Başaran
Foods (2023) Vol. 12, Iss. 12, pp. 2320-2320
Open Access | Times Cited: 6
Environmental endocrine disruptors and pregnane X receptor action: A review
Yuan Liang, Yiyao Gong, Qiuyan Jiang, et al.
Food and Chemical Toxicology (2023) Vol. 179, pp. 113976-113976
Open Access | Times Cited: 6
Hierarchical metal-dielectric-metal nanostructures as SERS sensors for sensitive detection of polycyclic aromatic hydrocarbons
Shiqiang Wang, Huiyun Jiang, Junjie Feng, et al.
Applied Surface Science (2023) Vol. 646, pp. 158926-158926
Closed Access | Times Cited: 6
Inhibiting Effects of Ginger and Rosemary on the Formation of Heterocyclic Amines, Polycyclic Aromatic Hydrocarbons, and Trans Fatty Acids in Fried Pork Balls
Xiaomei He, Baichenyang Li, Xiaoyan Yu, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3767-3767
Open Access | Times Cited: 10
Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia
Snežana Škaljac, Marija Jokanović, Vladimir Tomović, et al.
Food Control (2023) Vol. 150, pp. 109766-109766
Closed Access | Times Cited: 5
Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausages
Yiqun Cheng, Malte Leible, Marina Rigling, et al.
Food Research International (2024) Vol. 190, pp. 114633-114633
Open Access | Times Cited: 1
Impact of Various Smoking Techniques on Polycyclic Aromatic Hydrocarbon (PAH) Formation in Dry-Cured Pork Neck (Buđola)
Leona Puljić, Brankica Kartalović, Kristina Mastanjević, et al.
Processes (2024) Vol. 12, Iss. 11, pp. 2335-2335
Open Access | Times Cited: 1
Occurrence and exposure to polycyclic aromatic hydrocarbons (PAHs) in traditional dry-cured or smoked meat products from Brazil
Simone Alves da Silva, Gustavo Zanetti de Rossi, Adriana Palma de Almeida, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 1
The impact of temperature-controlled smoldering smoking on polycyclic aromatic hydrocarbons and heterocyclic amines contents in Frankfurter-type sausages
Yiqun Cheng, Malte Leible, Jochen Weiß, et al.
Food Chemistry (2023) Vol. 423, pp. 136258-136258
Closed Access | Times Cited: 4
Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation
Jingnan Lu, Ling Kong, Hongmei Fang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 15, pp. 7539-7549
Closed Access | Times Cited: 3
Mutagenic and/or carcinogenic compounds in meat and meat products: polycyclic aromatic hydrocarbons perspective
Emel Öz
Theory and practice of meat processing (2022) Vol. 7, Iss. 4, pp. 282-287
Open Access | Times Cited: 5
Biomonitoring polycyclic aromatic hydrocarbon levels in domestic kitchens using commonly grown culinary herbs
Bettina Eck‐Varanka, Katalin Hubai, Nóra Kováts, et al.
Journal of Environmental Health Science and Engineering (2024) Vol. 22, Iss. 1, pp. 295-303
Open Access
The Effect of Burning on the Polycyclic Aromatic Hydrocarbons (PAH) Content in Goat Satay in the East Java Region
G. Apriani, Citra Nurma Yunita, Djalal Rosyidi, et al.
Asian Food Science Journal (2024) Vol. 23, Iss. 5, pp. 24-32
Open Access
Uso de diferentes combustíveis da biomassa e seus efeitos sobre o desempenho da combustão e na cocção do alimento grelhado em churrasco
Álison Moreira da Silva
(2024)
Open Access
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