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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:

Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality
Nigel Scollan, Jean-François J.-F. Hocquette, Karin Nuernberg, et al.
Meat Science (2006) Vol. 74, Iss. 1, pp. 17-33
Closed Access | Times Cited: 841

Showing 1-25 of 841 citing articles:

Fat deposition, fatty acid composition and meat quality: A review
J. D. Wood, M. Enser, A.V. Fisher, et al.
Meat Science (2007) Vol. 78, Iss. 4, pp. 343-358
Closed Access | Times Cited: 2423
Red meat consumption: An overview of the risks and benefits
Alison J. McAfee, Emeir M. McSorley, Geraldine J. Cuskelly, et al.
Meat Science (2009) Vol. 84, Iss. 1, pp. 1-13
Closed Access | Times Cited: 750
A fresh look at meat flavor
Chris R. Calkins, J. M. Hodgen
Meat Science (2007) Vol. 77, Iss. 1, pp. 63-80
Closed Access | Times Cited: 587
Recent developments in altering the fatty acid composition of ruminant-derived foods
K.J. Shingfield, Muriel Bonnet, Nigel Scollan
animal (2012) Vol. 7, pp. 132-162
Open Access | Times Cited: 451
Fingerprinting food: current technologies for the detection of food adulteration and contamination
David I. Ellis, Victoria L. Brewster, Warwick B. Dunn, et al.
Chemical Society Reviews (2012) Vol. 41, Iss. 17, pp. 5706-5706
Open Access | Times Cited: 401
The role of microbes in rumen lipolysis and biohydrogenation and their manipulation
Marta Ribeiro Alves Lourenço, E. Ramos‐Morales, R. J. Wallace
animal (2010) Vol. 4, Iss. 7, pp. 1008-1023
Open Access | Times Cited: 357
Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats
F. Jiménez‐Colmenero
Trends in Food Science & Technology (2007) Vol. 18, Iss. 11, pp. 567-578
Closed Access | Times Cited: 329
Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: A review
Vanessa B. Woods, Anna M Fearon
Livestock Science (2009) Vol. 126, Iss. 1-3, pp. 1-20
Closed Access | Times Cited: 322
Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments
Claire Guyon, Anne Meynier, Marie de Lamballerie
Trends in Food Science & Technology (2016) Vol. 50, pp. 131-143
Closed Access | Times Cited: 313
Meat: The balance between nutrition and health. A review
Stefaan De Smet, Els Vossen
Meat Science (2016) Vol. 120, pp. 145-156
Closed Access | Times Cited: 273
Enhancing the nutritional and health value of beef lipids and their relationship with meat quality
Nigel Scollan, Dirk Dannenberger, Karin Nuernberg, et al.
Meat Science (2014) Vol. 97, Iss. 3, pp. 384-394
Open Access | Times Cited: 237
Development and assessment of healthy properties of meat and meat products designed as functional foods
Begoña Olmedilla‐Alonso, F. Jiménez‐Colmenero, Francisco J. Sánchez‐Muniz
Meat Science (2013) Vol. 95, Iss. 4, pp. 919-930
Closed Access | Times Cited: 235
Dietary inclusion effects of phytochemicals as growth promoters in animal production
Nidia Vanessa Valenzuela-Grijalva, Araceli Pinelli‐Saavedra, Adriana Muhlia‐Almazán, et al.
Journal of Animal Science and Technology (2017) Vol. 59, Iss. 1
Open Access | Times Cited: 224
Forage Legumes for Grazing and Conserving in Ruminant Production Systems
P. Larry Phelan, A.P. Moloney, Emma McGeough, et al.
Critical Reviews in Plant Sciences (2014) Vol. 34, Iss. 1-3, pp. 281-326
Closed Access | Times Cited: 188
The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects
Inmaculada Gómez, Rasmi Janardhanan, Francisco C. Ibáñez, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1416-1416
Open Access | Times Cited: 172
Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review
R. K. Miller
Foods (2020) Vol. 9, Iss. 4, pp. 428-428
Open Access | Times Cited: 141
The performance of lactic acid bacteria in silage production: A review of modern biotechnology for silage improvement
Charles Obinwanne Okoye, Yongli Wang, Lu Gao, et al.
Microbiological Research (2022) Vol. 266, pp. 127212-127212
Open Access | Times Cited: 82
Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview
Eric N. Ponnampalam, Hasitha Priyashantha, J.K. Vidanarachchi, et al.
Animals (2024) Vol. 14, Iss. 6, pp. 840-840
Open Access | Times Cited: 30
A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina
A.M. Descalzo, Ana María Sancho
Meat Science (2008) Vol. 79, Iss. 3, pp. 423-436
Closed Access | Times Cited: 277
Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. I: Animal performance, carcass quality and muscle fatty acid composition
Helen Warren, Nigel Scollan, M. Enser, et al.
Meat Science (2007) Vol. 78, Iss. 3, pp. 256-269
Closed Access | Times Cited: 231
Healthier meat products as functional foods
Eric A. Decker, Yeonhwa Park
Meat Science (2010) Vol. 86, Iss. 1, pp. 49-55
Closed Access | Times Cited: 228
The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality
Valentina Vasta, Giuseppe Luciano
Small Ruminant Research (2011) Vol. 101, Iss. 1-3, pp. 150-159
Closed Access | Times Cited: 224
Guidelines for the New Nordic Diet
Charlotte Elisabeth Mithril, Lars Ove Dragsted, Claus Meyer, et al.
Public Health Nutrition (2012) Vol. 15, Iss. 10, pp. 1941-1947
Open Access | Times Cited: 208
As yet uncultured bacteria phylogenetically classified as Prevotella, Lachnospiraceae incertae sedis and unclassified Bacteroidales, Clostridiales and Ruminococcaceae may play a predominant role in ruminal biohydrogenation
Sharon Huws, Eun Joong Kim, Michael R. F. Lee, et al.
Environmental Microbiology (2011) Vol. 13, Iss. 6, pp. 1500-1512
Closed Access | Times Cited: 196
Omega-3 Fatty Acids in Metabolism, Health, and Nutrition and for Modified Animal Product Foods
D.L. Palmquist
The Professional Animal Scientist (2009) Vol. 25, Iss. 3, pp. 207-249
Open Access | Times Cited: 190
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