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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:

Effects of addition of different vegetable oils to lactating dairy ewes' diet on meat quality characteristics of suckling lambs reared on the ewes' milk
Ceferina Vieira, Ana Fernández‐Diez, Javier Mateo, et al.
Meat Science (2012) Vol. 91, Iss. 3, pp. 277-283
Closed Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

A review of analytical methods measuring lipid oxidation status in foods: a challenging task
Blanca Barriuso, Icíar Astiasarán, Diana Ansorena
European Food Research and Technology (2012) Vol. 236, Iss. 1, pp. 1-15
Closed Access | Times Cited: 307
Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary
Rosane Teresinha Heck, Mariane Bittencourt Fagundes, Alexandre José Cichoski, et al.
Meat Science (2018) Vol. 148, pp. 164-170
Closed Access | Times Cited: 64
Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage
Muhammad Sohaib, Faqir Muhammad Anjum, Muhammad Sajid Arshad, et al.
Lipids in Health and Disease (2017) Vol. 16, Iss. 1
Open Access | Times Cited: 55
Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties
Diego E. Carballo, Irma Caro, Sonia Andrés, et al.
Food Research International (2018) Vol. 111, pp. 342-350
Open Access | Times Cited: 45
Effects of linseed oil and natural or synthetic vitamin E supplementation in lactating ewes' diets on meat fatty acid profile and lipid oxidation from their milk fed lambs
B. Gallardo, M. G. Manca, Ángel R. Mantecón, et al.
Meat Science (2014) Vol. 102, pp. 79-89
Closed Access | Times Cited: 40
Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time
Luz H. Villalobos‐Delgado, Irma Caro, Carolina Blanco, et al.
Meat Science (2014) Vol. 97, Iss. 1, pp. 115-122
Closed Access | Times Cited: 38
Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry‐Cured Sausage
Ana Fernández‐Diez, Irma Caro, Amaya Castro, et al.
Journal of Food Science (2016) Vol. 81, Iss. 8
Closed Access | Times Cited: 32
The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs
Sonia Andrés, L. Huerga, Javier Mateo, et al.
Meat Science (2013) Vol. 96, Iss. 2, pp. 806-811
Open Access | Times Cited: 29
Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils
Teresa Gontijo de Castro, Almudena Cabezas, J. de la Fuente, et al.
animal (2015) Vol. 10, Iss. 3, pp. 520-530
Open Access | Times Cited: 28
Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display
Aída R Callejas-Cárdenas, Irma Caro, Carolina Blanco, et al.
Meat Science (2014) Vol. 98, Iss. 4, pp. 646-651
Closed Access | Times Cited: 24
Carcass and meat quality characteristics of Churra and Assaf suckling lambs
Javier Mateo, Irma Caro, Diego E. Carballo, et al.
animal (2017) Vol. 12, Iss. 5, pp. 1093-1101
Open Access | Times Cited: 24
Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System
Rosario Gutiérrez-Peña, Manuel García-Infante, Manuel Delgado Pertíñez, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1312-1312
Open Access | Times Cited: 10
The quality of meat in milk fed lambs is affected by the ewe diet: A review
G. Battacone, Mondina Francesca Lunesu, Teresa Manso, et al.
Meat Science (2023) Vol. 207, pp. 109374-109374
Open Access | Times Cited: 5
Effect of dietary carnosic acid on meat quality from suckling lambs
Lara Morán, Sonia Andrés, Javier Mateo, et al.
Small Ruminant Research (2014) Vol. 121, Iss. 2-3, pp. 314-319
Closed Access | Times Cited: 13
Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk
G. Ripoll, Maria de Guı́a Córdoba, María Jesús Alcalde Aldea, et al.
Italian Journal of Animal Science (2019) Vol. 18, Iss. 1, pp. 1259-1270
Open Access | Times Cited: 13
Cholesterol and Fatty Acids Oxidation in Meat from Three Muscles of Massese Suckling Lambs Slaughtered at Different Weights
Andrea Serra, Giuseppe Conte, Alice Cappucci, et al.
Italian Journal of Animal Science (2014) Vol. 13, Iss. 3, pp. 3275-3275
Open Access | Times Cited: 12
Effect of Dietary Grape Pomace and Seed on Ewe Milk and Meat Quality of Their Suckling Lambs
Virginia C. Resconi, M. Pascual‐Alonso, Lorena Aguayo-Ulloa, et al.
Journal of Food Quality (2018) Vol. 2018, pp. 1-8
Open Access | Times Cited: 12
Influence of Maternal and Postweaning Linseed Dietary Supplementation on Growth Rate, Lipid Profile, and Meat Quality Traits of Light Sarda Lambs
Massimo Trabalza‐Marinucci, L. Mughetti, David Ranucci, et al.
The Scientific World JOURNAL (2016) Vol. 2016, pp. 1-10
Open Access | Times Cited: 9
Effects of Ewe’s Diet Supplementation with Polyunsaturated Fatty Acids on Meat Lipid Profile of Suckling Lambs
José Luís Carlos Bedolla Cedeño, José Ramiro González Montaña, Karina Neimaur Fernández, et al.
Agriculture (2023) Vol. 13, Iss. 3, pp. 710-710
Open Access | Times Cited: 3
Lipid Characteristics of the Muscle and Perirenal Fat in Young Tudanca Bulls Fed on Different Levels of Grass Silage
Javier Mateo, Irma Caro, Sergio Soto-Simental, et al.
Animals (2023) Vol. 13, Iss. 2, pp. 261-261
Open Access | Times Cited: 3
Dietary administration of l-carnitine during the fattening period of early feed restricted lambs modifies lipid metabolism and meat quality
Alba Martín, Francisco Javier Giráldez, Javier Mateo, et al.
Meat Science (2023) Vol. 198, pp. 109111-109111
Open Access | Times Cited: 3
A partial suckling regime increases milk production in Sarda dairy sheep without affecting meat quality of lambs
S. Piegiacomo G. Rassu, A. Nudda, C. Carzedda, et al.
Small Ruminant Research (2015) Vol. 125, pp. 15-20
Closed Access | Times Cited: 7
Feeding systems and tocopherol level in the diet and their effects on the quality of lamb meat: a meta-analysis
Viviane da Silva Hampel, César Henrique Espírito Candal Poli, Thais Devincenzi, et al.
Revista Brasileira de Zootecnia (2019) Vol. 48
Open Access | Times Cited: 6
Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditions
Ceferina Vieira, Begoña Rubio, B. Martı́nez, et al.
Small Ruminant Research (2019) Vol. 176, pp. 47-54
Open Access | Times Cited: 5
Effects of sunflower soap stocks on light lamb meat quality1
Carolina Blanco, J. F. Giráldez, Lara Morán, et al.
Journal of Animal Science (2017) Vol. 95, Iss. 8, pp. 3455-3466
Open Access | Times Cited: 4
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