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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:

Using plant-based compounds as preservatives for meat products: A review
Gabriel Olvera-Aguirre, Ángel Trinidad Piñeiro-Vázquez, José Roberto Sanginés-García, et al.
Heliyon (2023) Vol. 9, Iss. 6, pp. e17071-e17071
Open Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Nutritional properties, lipid oxidation, microbial growth, and sensory evaluation of beef burgers enriched with garden cress seeds powder
Huriyyah A. I. Almusawi, Randah Miqbil Alqurashi, Heba I. Mohamed, et al.
Cogent Food & Agriculture (2025) Vol. 11, Iss. 1
Open Access
Enhancing hamburger shelf life and quality using gallic acid encapsulated in gelatin/tragacanth gum complex coacervate
Elham Asghari-Varzaneh, Safourasadat Sharifian-Mobarakeh, Hajar Shekarchizadeh
Heliyon (2024) Vol. 10, Iss. 2, pp. e24917-e24917
Open Access | Times Cited: 4
Antioxidant Activity of Aqueous Extracts Obtained from By-Products of Grape, Olive, Tomato, Lemon, Red Pepper and Pomegranate
M.L. Timón, A.I. Andrés, M.J. Petrón
Foods (2024) Vol. 13, Iss. 12, pp. 1802-1802
Open Access | Times Cited: 3
Coumarins in Spirit Beverages: Sources, Quantification, and Their Involvement in Quality, Authenticity and Food Safety
Sheila Oliveira-Alves, Silvia de Afonseca Lourenço, Tiago A. Fernandes, et al.
Applied Sciences (2024) Vol. 14, Iss. 3, pp. 1010-1010
Open Access | Times Cited: 2
Green and sustainable technologies for extraction of carotenoids from natural sources: a comprehensive review
Surbhi Sharma, Anshika Dedha, Manju M. Gupta, et al.
Preparative Biochemistry & Biotechnology (2024), pp. 1-33
Closed Access | Times Cited: 1
Encapsulation of thyme essential oil (Thymus vulgaris) in chia mucilage (Salvia hispanica L.) and its application in fresh pork sausage
Andressa Salies Souza, Caroline Dellinghausen Borges, Marjana Radünz, et al.
International Journal of Biological Macromolecules (2024) Vol. 285, pp. 138284-138284
Closed Access | Times Cited: 1
Trends in Food Science & Technology Probiotic-incorporated active packaging solutions for meat and meat products: a review of benefits and recent applications
Milad Yaghoubi, Kazem Alirezalu, Faisal Hadi, et al.
Trends in Food Science & Technology (2024), pp. 104848-104848
Closed Access | Times Cited: 1
RETRACTED: The effect of different Capsicum annuum components on the quality and shelf-life of chicken breast meat
Ngouana Moffo A. Ivane, Wenxiu Wang, Qianyun Ma, et al.
Food Control (2023) Vol. 159, pp. 110263-110263
Closed Access | Times Cited: 2
Inhibitory effect of dehydrated Chinese red pepper and Chinese prickly ash on fresh beef quality assessment during refrigerated storage
Ngouana Moffo A. Ivane, Wenxiu Wang, Qianyun Ma, et al.
Food and Humanity (2024) Vol. 2, pp. 100236-100236
Closed Access
Integration of local knowledge in the secondary school chemistry curriculum - A few examples of ethno-chemistry from Zambia
Bitwell Chibuye, Indra Sen Singh
Heliyon (2024) Vol. 10, Iss. 7, pp. e29174-e29174
Open Access
Development of buffalo meat patties using pea peel powder as a value added ingredient: physicochemical, shelf stability, microstructural, sensory attributes analysis
Abdul Haque, Saghir Ahmad, Tariq Khan, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4088-4107
Closed Access
Identification of natural antioxidants using GC-MS analysis from Moringa oleifera with meat preservative potential
Nadia Sardar, Yamin Bibi, Muhammad Arshad, et al.
Emirates Journal of Food and Agriculture (2024) Vol. 36, pp. 1-10
Open Access
Chemical Characterization and Antibacterial Activities of Bio-oil from Durian Shell Pyrolysis
Mashuni Mashuni, La Ode Kadidae, M. Jahiding, et al.
Jurnal Kimia VALENSI (2024) Vol. 10, Iss. 1, pp. 86-96
Open Access
Comparative Study of the Antibacterial Effects of S-Nitroso-N-acetylcysteine and Sodium Nitrite against Escherichia coli and Their Application in Beef Sausages
Jingjing Guo, Zhiyi Li, Yujun Zhang, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2383-2383
Open Access
Natural antioxidants from collard greens (Brassica oleracae var. acephala): effects on the storage stability and quality of meatballs
Lubowa Muhammad, Nalweyiso Lailah, Shin‐Yong Yeoh, et al.
Research Square (Research Square) (2024)
Open Access
Protective potential of onion eco-extract: safeguarding chicken patties from oxidative deterioration
Safa Rguez, Iness Bettaieb Rebey, Walid Yeddes, et al.
International Journal of Environmental Health Research (2024), pp. 1-12
Closed Access
Extending the Shelf Life of French Fries with Edible Bioactive Coatings from Potato Peels
Haneen Abdulamir Alasady, Luay S. Khaleefah, Sadeq Munееr Shawkat
Deleted Journal (2024) Vol. 3, Iss. 4, pp. 513-521
Closed Access
Natural Antioxidants and Antimicrobials in Processed Meat Products
Sajad A. Rather, F.A. Masoodi, Syed Muzaffar, et al.
(2024), pp. 291-322
Closed Access
The Potential Application of Moringa oleifera Extracts as Natural Preservatives of Chicken Meat
Zimasa Busisiwe Dubeni, Lisa Valencia Buwa-Komoreng, Siza Mthi
Pharmacognosy Magazine (2024)
Closed Access
Shelf life extension of ‘’Gyros’’ pork meat using plant extracts with antioxidant and antimicrobial activities
Evelyna K. Kokkosi, Emmanouela N. Mylonaki, Vassilios K. Karabagias, et al.
Food Bioscience (2024), pp. 105542-105542
Closed Access
The Effects of Combined Aloe vera Gel and Blended Antioxidants on Cooked Chicken Meat Quality
Marwan Al-Hijazeen
Applied Sciences (2024) Vol. 14, Iss. 23, pp. 10897-10897
Open Access
Improving beef burger quality during cold storage: effect of Aloe vera gel, packaging, and temperature
Betina Louise Angioletti, Tuany Gabriela Hoffmann, Stefany Pergentino dos Santos, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2024) Vol. 27
Open Access
Carne de ovejas de desecho para embutidos
Gustavo Calao-Iglecias, Germani Adrián Muñoz-Osorio, Alfonso Juventino Chay-Canúl
Bioagrociencias (2023) Vol. 16, Iss. 2
Open Access | Times Cited: 1
Uso de extractos de plantas para conservar productos cárnicos
Gabriel Olvera-Aguirre, Ángel Trinidad Piñeiro-Vázquez, Mayra Rubi Segura-Campos, et al.
Bioagrociencias (2023) Vol. 16, Iss. 2
Open Access
Polyphenols from Moldova wines and their involvement in antioxidant and anti-stress processes
Rodica Sturza, Ecaterina Covaci, Iurie Subotin, et al.
(2023), pp. 443-474
Open Access
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