Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity
Mirian Pateiro, Flávia Carolina Vargas, Alexandra A.I.A. Chincha, et al.
Food Research International (2018) Vol. 114, pp. 55-63
Closed Access | Times Cited: 141

Showing 1-25 of 141 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: 1299
Edible films/coating with tailored properties for active packaging of meat, fish and derived products
Pramila Umaraw, Paulo E. S. Munekata, Akhilesh K. Verma, et al.
Trends in Food Science & Technology (2020) Vol. 98, pp. 10-24
Closed Access | Times Cited: 379
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: 208
Protein Oxidation in Muscle Foods: A Comprehensive Review
Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, et al.
Antioxidants (2021) Vol. 11, Iss. 1, pp. 60-60
Open Access | Times Cited: 207
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: 196
Tomato as Potential Source of Natural Additives for Meat Industry. A Review
Rubén Domínguez, Patricia Gullón, Mirian Pateiro, et al.
Antioxidants (2020) Vol. 9, Iss. 1, pp. 73-73
Open Access | Times Cited: 158
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization
Pavankumar R. More, Anet ­Režek ­Jambrak, Shalini S. Arya
Trends in Food Science & Technology (2022) Vol. 128, pp. 296-315
Closed Access | Times Cited: 151
Determination of Polyphenols Using Liquid Chromatography–Tandem Mass Spectrometry Technique (LC–MS/MS): A Review
Olalla López‐Fernández, Rubén Domínguez, Mirian Pateiro, et al.
Antioxidants (2020) Vol. 9, Iss. 6, pp. 479-479
Open Access | Times Cited: 146
Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties
Rubén Domínguez, Leilei Zhang, Gabriele Rocchetti, et al.
Food Chemistry (2020) Vol. 330, pp. 127266-127266
Closed Access | Times Cited: 136
Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review
Nitin Mehta, Pavan Kumar, Akhilesh K. Verma, et al.
Applied Sciences (2022) Vol. 12, Iss. 3, pp. 1424-1424
Open Access | Times Cited: 86
Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C
Francisco Allan Leandro de Carvalho, José M. Lorenzo, Mirian Pateiro, et al.
Food Research International (2019) Vol. 125, pp. 108554-108554
Closed Access | Times Cited: 136
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: 103
Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets
Pratap Madane, Arun K. Das, Mirian Pateiro, et al.
Foods (2019) Vol. 8, Iss. 8, pp. 307-307
Open Access | Times Cited: 95
Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products
Mirian Pateiro, Julián Andrés Gómez‐Salazar, Mariana Jaime-Patlán, et al.
Antioxidants (2021) Vol. 10, Iss. 2, pp. 181-181
Open Access | Times Cited: 95
Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets
Dipak Banerjee, Arun K. Das, Rituparna Banerjee, et al.
Foods (2020) Vol. 9, Iss. 4, pp. 432-432
Open Access | Times Cited: 91
Strategies to Improve Meat Products’ Quality
Claudiu Ștefan Ursachi, Simona Perța-Crișan, Florentina‐Daniela Munteanu
Foods (2020) Vol. 9, Iss. 12, pp. 1883-1883
Open Access | Times Cited: 79
Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications
Noemí Echegaray, Mirian Pateiro, Paulo E. S. Munekata, et al.
Molecules (2021) Vol. 26, Iss. 13, pp. 3880-3880
Open Access | Times Cited: 75
Beetroot and radish powders as natural nitrite source for fermented dry sausages
Maristela Midori Ozaki, Paulo E. S. Munekata, Rickyn Alexander Jacinto-Valderrama, et al.
Meat Science (2020) Vol. 171, pp. 108275-108275
Open Access | Times Cited: 74
Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat
Elisa Rafaela Bonádio Bellucci, Paulo E. S. Munekata, Mirian Pateiro, et al.
Meat Science (2020) Vol. 171, pp. 108284-108284
Open Access | Times Cited: 72
Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits
Arun K. Das, Pramod Kumar Nanda, Nilabja Roy Chowdhury, et al.
Molecules (2021) Vol. 26, Iss. 2, pp. 467-467
Open Access | Times Cited: 59
ɛ-polylysine coating with stinging nettle extract for fresh beef preservation
Kazem Alirezalu, Hosein Shafaghi Movlan, Milad Yaghoubi, et al.
Meat Science (2021) Vol. 176, pp. 108474-108474
Closed Access | Times Cited: 57
Overview of plant extracts as natural preservatives in meat
Alzaidi Mohammed Awad, Pavan Kumar, Mohammad Rashedi Ismail‐Fitry, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 8
Open Access | Times Cited: 57
Effect of bioactive-rich mango peel extract on physicochemical, antioxidant and functional characteristics of chicken sausage
Arshied Manzoor, Saghir Ahmad, Basharat Yousuf
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100183-100183
Closed Access | Times Cited: 42
Bioactive Compounds from Fruits as Preservatives
Paulo E. S. Munekata, Mirian Pateiro, Rubén Domínguez, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 343-343
Open Access | Times Cited: 38
Page 1 - Next Page

Scroll to top