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:

Meat consumption: Which are the current global risks? A review of recent (2010–2020) evidences
Neus González, Montse Marquès, Martí Nadal, et al.
Food Research International (2020) Vol. 137, pp. 109341-109341
Open Access | Times Cited: 312

Showing 1-25 of 312 citing articles:

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: 192
Finding flexitarians: Current studies on meat eaters and meat reducers
Hans Dagevos
Trends in Food Science & Technology (2021) Vol. 114, pp. 530-539
Open Access | Times Cited: 171
Frass derived from black soldier fly larvae treatment of biodegradable wastes. A critical review and future perspectives
Ivã Guidini Lopes, Jean Wan Hong Yong, Cecilia Lalander
Waste Management (2022) Vol. 142, pp. 65-76
Open Access | Times Cited: 126
Developing algae as a sustainable food source
Crisandra J. Diaz, Kai J. Douglas, Kalisa Kang, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 90
Analysis of the Impact of Livestock Structure on Carbon Emissions of Animal Husbandry: A Sustainable Way to Improving Public Health and Green Environment
Rubiao Shi, Muhammad Irfan, Guangliang Liu, et al.
Frontiers in Public Health (2022) Vol. 10
Open Access | Times Cited: 84
Meat substitutes: Resource demands and environmental footprints
Sergiy Smetana, Dusan Ristic, Daniel Pleißner, et al.
Resources Conservation and Recycling (2022) Vol. 190, pp. 106831-106831
Open Access | Times Cited: 80
Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research
Shahida Anusha Siddiqui, Nur Alim Bahmid, M M Chayan Mahmud, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6630-6651
Open Access | Times Cited: 78
Legacy and emerging pollutants in Latin America: A critical review of occurrence and levels in environmental and food samples
Marília Cristina Oliveira Souza, Bruno Alves Rocha, Joseph A. Adeyemi, et al.
The Science of The Total Environment (2022) Vol. 848, pp. 157774-157774
Open Access | Times Cited: 74
New insights in improving sustainability in meat production: opportunities and challenges
Pavan Kumar, Ahmed Abubakar Abubakar, Akhilesh K. Verma, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 11830-11858
Closed Access | Times Cited: 71
A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most?
Giovanni Sogari, Vincenzina Caputo, Andrew Joshua Petterson, et al.
Food Research International (2023) Vol. 169, pp. 112813-112813
Open Access | Times Cited: 47
Slaughterhouse facilities in developing nations: sanitation and hygiene practices, microbial contaminants and sustainable management system
Kurotimipa Frank Ovuru, Sylvester Chibueze Izah, Odangowei Inetiminebi Ogidi, et al.
Food Science and Biotechnology (2023) Vol. 33, Iss. 3, pp. 519-537
Open Access | Times Cited: 44
The nutritional profile of plant‐based meat analogues available for sale in Australia
Hannah Melville, Maria Shahid, Allison Gaines, et al.
Nutrition & Dietetics (2023) Vol. 80, Iss. 2, pp. 211-222
Open Access | Times Cited: 40
Complexity of consumer acceptance to alternative protein foods in a multiethnic Asian population: A comparison of plant-based meat alternatives, cultured meat, and insect-based products
Airu Chia, Yiyun Shou, Nicole Min Yee Wong, et al.
Food Quality and Preference (2024) Vol. 114, pp. 105102-105102
Open Access | Times Cited: 18
Trends in chitosan-based films and coatings: A systematic review of the incorporated biopreservatives, biological properties, and nanotechnology applications in meat preservation
M. Heras, Chia‐Chi Huang, Ching‐Wen Chang, et al.
Food Packaging and Shelf Life (2024) Vol. 42, pp. 101259-101259
Closed Access | Times Cited: 15
Advancements in plant based meat analogs enhancing sensory and nutritional attributes
Jiwon Jang, Dong‐Woo Lee
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 14
Canine coronavirus infection is intensified by 2,3,7,8-tetrachlorodibenzo-p-dioxin
Luca Del Sorbo, Claudia Cerracchio, Francesco Serra, et al.
Archives of Toxicology (2025)
Open Access | Times Cited: 1
The potential of insect protein to reduce food-based carbon footprints in Europe: The case of broiler meat production
A. Vauterin, Bodo Steiner, Jani Sillman, et al.
Journal of Cleaner Production (2021) Vol. 320, pp. 128799-128799
Open Access | Times Cited: 71
ABACO: A New Model of Microalgae-Bacteria Consortia for Biological Treatment of Wastewaters
Ana Sánchez‐Zurano, Enrique Rodríguez‐Miranda, José Luís Guzmán, et al.
Applied Sciences (2021) Vol. 11, Iss. 3, pp. 998-998
Open Access | Times Cited: 64
Health and safety aspects of traditional European meat products. A review
Michał Halagarda, Karolina M. Wójciak
Meat Science (2021) Vol. 184, pp. 108623-108623
Closed Access | Times Cited: 60
Flexitarianism in the Netherlands in the 2010 decade: Shifts, consumer segments and motives
M.C.D. Verain, Hans Dagevos, Patricia Jaspers
Food Quality and Preference (2021) Vol. 96, pp. 104445-104445
Open Access | Times Cited: 60
The perspective of meat and meat-alternative consumption in China
H. Holly Wang
Meat Science (2022) Vol. 194, pp. 108982-108982
Open Access | Times Cited: 57
Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages
Keshia Broucke, Christof Van Poucke, Barbara Duquenne, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 78, pp. 102992-102992
Closed Access | Times Cited: 46
Review of major meat-borne zoonotic bacterial pathogens
Sultan Ali, Abdullah F. Alsayeqh
Frontiers in Public Health (2022) Vol. 10
Open Access | Times Cited: 46
Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy—A Review
Yan Zeng, Enhui Chen, Xuewen Zhang, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3326-3326
Open Access | Times Cited: 41
Use of food carbohydrates towards the innovation of plant-based meat analogs
Mingfei Huang, Taha Mehany, Wenfeng Xie, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 155-163
Closed Access | Times Cited: 38
Page 1 - Next Page

Scroll to top