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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:

Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products
Milad Hadidi, Jose C. Orellana-Palacios, Fatemeh Aghababaei, et al.
LWT (2022) Vol. 169, pp. 114003-114003
Open Access | Times Cited: 104

Showing 1-25 of 104 citing articles:

Recent Advances in Potential Health Benefits of Quercetin
Fatemeh Aghababaei, Milad Hadidi
Pharmaceuticals (2023) Vol. 16, Iss. 7, pp. 1020-1020
Open Access | Times Cited: 191
Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals
Marios C. Christodoulou, Jose C. Orellana-Palacios, Golnaz Hesami, et al.
Antioxidants (2022) Vol. 11, Iss. 11, pp. 2213-2213
Open Access | Times Cited: 117
Chitosan-grafted phenolic acids as an efficient biopolymer for food packaging films/coatings
Wanli Zhang, Milad Hadidi, Aslı Can Karaça, et al.
Carbohydrate Polymers (2023) Vol. 314, pp. 120901-120901
Closed Access | Times Cited: 47
Plant-based proteins from agro-industrial waste and by-products: Towards a more circular economy
Milad Hadidi, Fatemeh Aghababaei, Diego J. González-Serrano, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129576-129576
Closed Access | Times Cited: 22
Effects of umami substances as taste enhancers on salt reduction in meat products: A review
Fang Ma, Yang Li, Yuanlv Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114248-114248
Closed Access | Times Cited: 17
The Potential Health Benefits of Gallic Acid: Therapeutic and Food Applications
Milad Hadidi, Rafael Liñán-Atero, Mohammad Tarahi, et al.
Antioxidants (2024) Vol. 13, Iss. 8, pp. 1001-1001
Open Access | Times Cited: 16
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: 14
Development and characterization of pectin films containing nanoemulsions of the essential oil from Thymus vulgaris for preserving salami
Cássia Duarte Oliveira, María das Graças Cardoso, Luciano de Souza, et al.
Food Chemistry (2025) Vol. 471, pp. 142786-142786
Closed Access | Times Cited: 1
The effect of lactic acid bacteria on lipid metabolism and flavor of fermented sausages
Lingyan Xia, Min Qian, Feng Cheng, et al.
Food Bioscience (2023) Vol. 56, pp. 103172-103172
Closed Access | Times Cited: 35
Biodegradable composite films based on egg white protein and tea polyphenol: Physicochemical, structural and antibacterial properties
Jiahan Liu, Yuemeng Wang, Jianhao Lv, et al.
Food Packaging and Shelf Life (2023) Vol. 38, pp. 101098-101098
Closed Access | Times Cited: 33
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: 27
Isolation, Bioactive Potential, and Application of Essential Oils and Terpenoid-Rich Extracts as Effective Antioxidant and Antimicrobial Agents in Meat and Meat Products
Branislav Šojić, Sanja Milošević, Danica Savanović, et al.
Molecules (2023) Vol. 28, Iss. 5, pp. 2293-2293
Open Access | Times Cited: 23
Natural food preservation with ginger essential oil: Biological properties and delivery systems
Jinman He, Milad Hadidi, Siyuan Yang, et al.
Food Research International (2023) Vol. 173, pp. 113221-113221
Closed Access | Times Cited: 22
Fabrication and characterization of pullulan/tapioca starch-based antibacterial films incorporated with Litsea cubeba essential oil for meat preservation
Mawardi Yusufe Adame, Ce Shi, Changzhu Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131775-131775
Closed Access | Times Cited: 13
Effect of gelatin-chitosan-Cyclocarya paliurus flavonoids edible coating film on the preservation of chilled beef
Jin Yan, Sichen He, Lingli Chen, et al.
LWT (2024) Vol. 199, pp. 116138-116138
Open Access | Times Cited: 12
Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health
Stefan Dragoev
Foods (2024) Vol. 13, Iss. 5, pp. 797-797
Open Access | Times Cited: 11
A review on the composition, extraction and applications of phenolic compounds
Great Iruoghene Edo, Susan Chinedu Nwachukwu, Ali B.M. Ali, et al.
Deleted Journal (2024)
Closed Access | Times Cited: 10
Effect of structurally different pectin combined with polyphenol on water distribution, protein oxidation and heterocyclic amines formation in meat-based snacks
Asad Nawaz, Sana Irshad, Noman Walayat, et al.
LWT (2024) Vol. 193, pp. 115754-115754
Open Access | Times Cited: 7
Phytochemical Composition, Antimicrobial, Anticancer Properties, and Antioxidant Potential of Green Husk from Several Walnut Varieties (Juglans regia L.)
Sorour Barekat, Ali Nasirpour, Javad Keramat, et al.
Antioxidants (2022) Vol. 12, Iss. 1, pp. 52-52
Open Access | Times Cited: 27
LF-NMR and MRI analyses of water status and distribution in pork patties during combined roasting with steam cooking
Fengli Lian, Jun‐Hu Cheng, Ji Ma, et al.
Food Bioscience (2023) Vol. 56, pp. 103325-103325
Open Access | Times Cited: 15
Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review
Yue Ren, Yilin Wang, Yuxin Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104689-104689
Closed Access | Times Cited: 6
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions
Yuexin Li, Yubo Zhao, Fangda Sun, et al.
Meat Science (2024) Vol. 210, pp. 109434-109434
Closed Access | Times Cited: 5
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing
Asad Nawaz, Noman Walayat, Ibrahim Khalifa, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 5
Effect of onion peel extract-lard composite coating on bacterial community structure, free fatty acids and volatile components of dry-cured hams
Ming Ju, Ruiling Huang, Changxin Ge, et al.
LWT (2025), pp. 117324-117324
Open Access
Application of encapsulated kiwifruit peel extract as a sustainable antioxidant in refrigerated beef patties
Noelí Sirini, Noemí Echegaray, Laura Moraga-Babiano, et al.
Food Bioscience (2025), pp. 105889-105889
Closed Access
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