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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:

Natural antioxidants in processing and storage stability of sheep and goat meat products
Leda Cristina Muzzi Cunha, Maria Lúcia Guerra Monteiro, José M. Lorenzo, et al.
Food Research International (2018) Vol. 111, pp. 379-390
Open Access | Times Cited: 172

Showing 1-25 of 172 citing articles:

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Rubén Domínguez, Mirian Pateiro, Mohammed Gagaoua, et al.
Antioxidants (2019) Vol. 8, Iss. 10, pp. 429-429
Open Access | Times Cited: 1308
Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview
Paulo E. S. Munekata, Gabriele Rocchetti, Mirian Pateiro, et al.
Current Opinion in Food Science (2020) Vol. 31, pp. 81-87
Closed Access | Times Cited: 212
Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation
Ignacio Gutiérrez‐del‐Río, Sara López‐Ibáñez, Patricia Magadán‐Corpas, et al.
Antioxidants (2021) Vol. 10, Iss. 8, pp. 1264-1264
Open Access | Times Cited: 201
A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods
Arun K. Das, Pramod Kumar Nanda, Pratap Madane, et al.
Trends in Food Science & Technology (2020) Vol. 99, pp. 323-336
Closed Access | Times Cited: 177
Plant-Derived Natural Antioxidants in Meat and Meat Products
Georgios Manessis, Aphrodite I. Kalogianni, Thomai Lazou, et al.
Antioxidants (2020) Vol. 9, Iss. 12, pp. 1215-1215
Open Access | Times Cited: 161
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
Essential oil nanoemulsions: Properties, development, and application in meat and meat products
Bruno Dutra da Silva, Denes Kaic Alves do Rosário, David A. Weitz, et al.
Trends in Food Science & Technology (2022) Vol. 121, pp. 1-13
Closed Access | Times Cited: 118
New insights of the application of water or ethanol-water plant extract rich in active compounds in food
Anna Plášková, Jiří­ Mlček
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 117
Lipid oxidation in food science and nutritional health: A comprehensive review
Dan Wang, Hua‐Ming Xiao, Xin Lyu, et al.
Oil Crop Science (2023) Vol. 8, Iss. 1, pp. 35-44
Open Access | Times Cited: 113
Essential oils as natural antioxidants for the control of food preservation
Tétédé Rodrigue Christian Konfo, Fowe Michelle Carole Djouhou, Yaya Alain Koudoro, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100312-100312
Open Access | Times Cited: 48
The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview
Sara Ricardo‐Rodrigues, Maria Inês Rouxinol, Ana Cristina Agulheiro‐Santos, et al.
Applied Biosciences (2024) Vol. 3, Iss. 1, pp. 87-101
Open Access | Times Cited: 21
Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil
Francisco Allan Leandro de Carvalho, Paulo E. S. Munekata, Alessandra Lopes de Oliveira, et al.
Food Research International (2020) Vol. 136, pp. 109487-109487
Closed Access | Times Cited: 109
Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications
Abolfazl Alirezalu, Nima Ahmadi, Peyman Salehi, et al.
Foods (2020) Vol. 9, Iss. 4, pp. 436-436
Open Access | Times Cited: 105
Sheep and Goat Meat Processed Products Quality: A Review
A. Teixeira, Severiano Silva, Cristina Guedes, et al.
Foods (2020) Vol. 9, Iss. 7, pp. 960-960
Open Access | Times Cited: 86
Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products
Patricia Gullón, Gonzalo Astray, Beatriz Gullón, et al.
Molecules (2020) Vol. 25, Iss. 12, pp. 2859-2859
Open Access | Times Cited: 83
Improving functionality, bioavailability, nutraceutical and sensory attributes of fortified foods using phenolics-loaded nanocarriers as natural ingredients
Mojtaba Delfanian, Mohammad Ali Sahari
Food Research International (2020) Vol. 137, pp. 109555-109555
Closed Access | Times Cited: 77
The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage
Ronnachai Prommachart, Thiago Sakomoto Belem, Suthipong Uriyapongson, et al.
Meat Science (2020) Vol. 164, pp. 108091-108091
Open Access | Times Cited: 74
Proteomics analysis to investigate the impact of diversified thermal processing on meat tenderness in Hengshan goat meat
Wei Jia, Rong Zhang, Li Liu, et al.
Meat Science (2021) Vol. 183, pp. 108655-108655
Closed Access | Times Cited: 61
Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials
Di Zhang, Ngouana Moffo A Ivane, Suleiman A. Haruna, et al.
Meat Science (2022) Vol. 191, pp. 108842-108842
Closed Access | Times Cited: 46
Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review
Carmen Daniela Petcu, Oana Diana Mihai, Dana Tăpăloagă, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1334-1334
Open Access | Times Cited: 40
Polyphenols in health and food processing: antibacterial, anti-inflammatory, and antioxidant insights
Shengqian Sun, Zhengyang Liu, Mingxia Lin, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 12
Combined Effects of Alginate Based Active Edible Coatings and Irradiation Treatment on the Quality Characteristics of Beef Meat at 2°C.
Samir Smeti, Souha Tibaoui, Hayet Ben Haj Koubaier, et al.
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100743-100743
Open Access | Times Cited: 1
Dietary hazelnut skin prevents lipid oxidation in lamb enriched in omega-3 polyunsaturated fatty acids
Martino Musati, Antonino Bertino, Marco Sebastiano Cannone, et al.
Meat Science (2025), pp. 109811-109811
Open Access | Times Cited: 1
Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage
Md. Ashrafuzzaman Zahid, Jin‐Young Choi, Jin‐Kyu Seo, et al.
Meat Science (2019) Vol. 161, pp. 107972-107972
Closed Access | Times Cited: 72
Polyphenols from thinned young kiwifruit as natural antioxidant: Protective effects on beef oxidation, physicochemical and sensory properties during storage
Yang Jiao, Siew Young Quek, Minghui Gu, et al.
Food Control (2019) Vol. 108, pp. 106870-106870
Closed Access | Times Cited: 61
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