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:
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
A.M. Descalzo, Ana María Sancho
Meat Science (2008) Vol. 79, Iss. 3, pp. 423-436
Closed Access | Times Cited: 277
Showing 1-25 of 277 citing articles:
A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef
Cynthia A Daley, Amber Abbott, Patrick S. Doyle, et al.
Nutrition Journal (2010) Vol. 9, Iss. 1
Open Access | Times Cited: 742
Cynthia A Daley, Amber Abbott, Patrick S. Doyle, et al.
Nutrition Journal (2010) Vol. 9, Iss. 1
Open Access | Times Cited: 742
Lipid oxidation in meat: mechanisms and protective factors – a review
Ana Beatriz AMARAL, Marcondes Viana da Silva, Suzana Caetano da Silva Lannes
Food Science and Technology (2018) Vol. 38, Iss. suppl 1, pp. 1-15
Open Access | Times Cited: 415
Ana Beatriz AMARAL, Marcondes Viana da Silva, Suzana Caetano da Silva Lannes
Food Science and Technology (2018) Vol. 38, Iss. suppl 1, pp. 1-15
Open Access | Times Cited: 415
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
Nigel Scollan, Dirk Dannenberger, Karin Nuernberg, et al.
Meat Science (2014) Vol. 97, Iss. 3, pp. 384-394
Open Access | Times Cited: 237
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
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
Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies
Alaa El‐Din A. Bekhit, David Hopkins, Fahri T. Fahri, et al.
Comprehensive Reviews in Food Science and Food Safety (2013) Vol. 12, Iss. 5, pp. 565-597
Closed Access | Times Cited: 218
Alaa El‐Din A. Bekhit, David Hopkins, Fahri T. Fahri, et al.
Comprehensive Reviews in Food Science and Food Safety (2013) Vol. 12, Iss. 5, pp. 565-597
Closed Access | Times Cited: 218
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: 176
Inmaculada Gómez, Rasmi Janardhanan, Francisco C. Ibáñez, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1416-1416
Open Access | Times Cited: 176
Can Agro-Industrial By-Products Rich in Polyphenols be Advantageously Used in the Feeding and Nutrition of Dairy Small Ruminants?
Fabio Correddu, Mondina Francesca Lunesu, Giovanna Buffa, et al.
Animals (2020) Vol. 10, Iss. 1, pp. 131-131
Open Access | Times Cited: 151
Fabio Correddu, Mondina Francesca Lunesu, Giovanna Buffa, et al.
Animals (2020) Vol. 10, Iss. 1, pp. 131-131
Open Access | Times Cited: 151
Total antioxidant capacities of raw and cooked meats
Arda Serpen, Vural Gökmen, Vincenzo Fogliano
Meat Science (2011) Vol. 90, Iss. 1, pp. 60-65
Closed Access | Times Cited: 220
Arda Serpen, Vural Gökmen, Vincenzo Fogliano
Meat Science (2011) Vol. 90, Iss. 1, pp. 60-65
Closed Access | Times Cited: 220
Lipid and colour stability of meat from lambs fed fresh herbage or concentrate
Giuseppe Luciano, Frank J. Monahan, Valeria Vasta, et al.
Meat Science (2009) Vol. 82, Iss. 2, pp. 193-199
Closed Access | Times Cited: 141
Giuseppe Luciano, Frank J. Monahan, Valeria Vasta, et al.
Meat Science (2009) Vol. 82, Iss. 2, pp. 193-199
Closed Access | Times Cited: 141
Effect of feeding fermented Ginkgo biloba leaves on growth performance, meat quality, and lipid metabolism in broilers
Fuliang Cao, X.H. Zhang, Wanwen Yu, et al.
Poultry Science (2012) Vol. 91, Iss. 5, pp. 1210-1221
Open Access | Times Cited: 136
Fuliang Cao, X.H. Zhang, Wanwen Yu, et al.
Poultry Science (2012) Vol. 91, Iss. 5, pp. 1210-1221
Open Access | Times Cited: 136
Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality
Gema Nieto, Pedro Luis Gomis Díaz, Sancho Bañón, et al.
Meat Science (2009) Vol. 84, Iss. 1, pp. 23-29
Closed Access | Times Cited: 135
Gema Nieto, Pedro Luis Gomis Díaz, Sancho Bañón, et al.
Meat Science (2009) Vol. 84, Iss. 1, pp. 23-29
Closed Access | Times Cited: 135
An overview of the nutritional value of beef and lamb meat from South America
M.C. Cabrera, A. Saadoun
Meat Science (2014) Vol. 98, Iss. 3, pp. 435-444
Closed Access | Times Cited: 132
M.C. Cabrera, A. Saadoun
Meat Science (2014) Vol. 98, Iss. 3, pp. 435-444
Closed Access | Times Cited: 132
Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage
Rui P. Fernandes, Marco Antônio Trindade, José M. Lorenzo, et al.
Meat Science (2017) Vol. 137, pp. 244-257
Closed Access | Times Cited: 131
Rui P. Fernandes, Marco Antônio Trindade, José M. Lorenzo, et al.
Meat Science (2017) Vol. 137, pp. 244-257
Closed Access | Times Cited: 131
Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products
Sonia Tabasum Ahmed, Md. Manirul Islam, A.B.M. Rubayet Bostami, et al.
Food Chemistry (2015) Vol. 188, pp. 481-488
Closed Access | Times Cited: 124
Sonia Tabasum Ahmed, Md. Manirul Islam, A.B.M. Rubayet Bostami, et al.
Food Chemistry (2015) Vol. 188, pp. 481-488
Closed Access | Times Cited: 124
Protein oxidation during frozen storage and subsequent processing of different beef muscles
Mariana Utrera, V. Parra, Mario Estévez
Meat Science (2013) Vol. 96, Iss. 2, pp. 812-820
Closed Access | Times Cited: 121
Mariana Utrera, V. Parra, Mario Estévez
Meat Science (2013) Vol. 96, Iss. 2, pp. 812-820
Closed Access | Times Cited: 121
Mentha: A genus rich in vital nutra‐pharmaceuticals—A review
Farooq Anwar, Ali Abbas, Tahir Mehmood, et al.
Phytotherapy Research (2019) Vol. 33, Iss. 10, pp. 2548-2570
Closed Access | Times Cited: 113
Farooq Anwar, Ali Abbas, Tahir Mehmood, et al.
Phytotherapy Research (2019) Vol. 33, Iss. 10, pp. 2548-2570
Closed Access | Times Cited: 113
Antioxidant dynamics in the live animal and implications for ruminant health and product (meat/milk) quality: role of vitamin E and selenium
Surinder S. Chauhan, Pietro Celi, Eric N. Ponnampalam, et al.
Animal Production Science (2014) Vol. 54, Iss. 10, pp. 1525-1525
Closed Access | Times Cited: 108
Surinder S. Chauhan, Pietro Celi, Eric N. Ponnampalam, et al.
Animal Production Science (2014) Vol. 54, Iss. 10, pp. 1525-1525
Closed Access | Times Cited: 108
Oregano, rosemary and vitamin E dietary supplementation in growing rabbits: Effect on growth performance, carcass traits, bone development and meat chemical composition
R. Cardinali, Marco Cullere, Alessandro Dal Bosco, et al.
Livestock Science (2015) Vol. 175, pp. 83-89
Closed Access | Times Cited: 93
R. Cardinali, Marco Cullere, Alessandro Dal Bosco, et al.
Livestock Science (2015) Vol. 175, pp. 83-89
Closed Access | Times Cited: 93
Is Grassfed Meat and Dairy Better for Human and Environmental Health?
Frederick D. Provenza, Scott L. Kronberg, Pablo Gregorini
Frontiers in Nutrition (2019) Vol. 6
Open Access | Times Cited: 79
Frederick D. Provenza, Scott L. Kronberg, Pablo Gregorini
Frontiers in Nutrition (2019) Vol. 6
Open Access | Times Cited: 79
l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum
Pengqi Bao, Li Chen, Yue Hu, et al.
Food Chemistry (2022) Vol. 393, pp. 133347-133347
Closed Access | Times Cited: 42
Pengqi Bao, Li Chen, Yue Hu, et al.
Food Chemistry (2022) Vol. 393, pp. 133347-133347
Closed Access | Times Cited: 42
A review of meat protein hydrolysates and hypertension
Abdulatef M. Ahhmed, Michio Muguruma
Meat Science (2010) Vol. 86, Iss. 1, pp. 110-118
Closed Access | Times Cited: 115
Abdulatef M. Ahhmed, Michio Muguruma
Meat Science (2010) Vol. 86, Iss. 1, pp. 110-118
Closed Access | Times Cited: 115
Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids
Giuseppe Luciano, Mariano Pauselli, Maurizio Servili, et al.
Meat Science (2012) Vol. 93, Iss. 3, pp. 703-714
Closed Access | Times Cited: 106
Giuseppe Luciano, Mariano Pauselli, Maurizio Servili, et al.
Meat Science (2012) Vol. 93, Iss. 3, pp. 703-714
Closed Access | Times Cited: 106
Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration
T.T. Nkukwana, Voster Muchenje, P.J. Masika, et al.
Food Chemistry (2013) Vol. 142, pp. 255-261
Closed Access | Times Cited: 101
T.T. Nkukwana, Voster Muchenje, P.J. Masika, et al.
Food Chemistry (2013) Vol. 142, pp. 255-261
Closed Access | Times Cited: 101
The labile lipid fraction of meat: From perceived disease and waste to health and opportunity
Cletos Mapiye, Noelia Aldai, T.D. Turner, et al.
Meat Science (2012) Vol. 92, Iss. 3, pp. 210-220
Closed Access | Times Cited: 91
Cletos Mapiye, Noelia Aldai, T.D. Turner, et al.
Meat Science (2012) Vol. 92, Iss. 3, pp. 210-220
Closed Access | Times Cited: 91
Effect of Supplementation with Antioxidants on the Quality of Bovine Milk and Meat Production
C. Castillo, Víctor Pereira, Ángel Abuelo, et al.
The Scientific World JOURNAL (2013) Vol. 2013, Iss. 1
Open Access | Times Cited: 83
C. Castillo, Víctor Pereira, Ángel Abuelo, et al.
The Scientific World JOURNAL (2013) Vol. 2013, Iss. 1
Open Access | Times Cited: 83
