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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:

Fatty acid profile, color and lipid oxidation of meat from young bulls fed ground soybean or rumen protected fat with or without monensin
Márcio Machado Ladeira, L.C. Santarosa, M. L. Chizzotti, et al.
Meat Science (2013) Vol. 96, Iss. 1, pp. 597-605
Open Access | Times Cited: 76

Showing 1-25 of 76 citing articles:

Gelatin-coated paper with antimicrobial and antioxidant effect for beef packaging
Rodrigo Battisti, Nei Fronza, Álvaro Vargas, et al.
Food Packaging and Shelf Life (2017) Vol. 11, pp. 115-124
Closed Access | Times Cited: 96
Nutrigenomics and Beef Quality: A Review about Lipogenesis
Márcio Machado Ladeira, J. P. Schoonmaker, Mateus Pies Gionbelli, et al.
International Journal of Molecular Sciences (2016) Vol. 17, Iss. 6, pp. 918-918
Open Access | Times Cited: 89
Review: Nutrigenomics of marbling and fatty acid profile in ruminant meat
Márcio Machado Ladeira, J. P. Schoonmaker, Kendall C Swanson, et al.
animal (2018) Vol. 12, pp. s282-s294
Open Access | Times Cited: 85
Effects of dietary Clostridium butyricum and rumen protected fat on meat quality, oxidative stability, and chemical composition of finishing goats
Meimei Zhang, Zhiyue Zhang, Xinlong Zhang, et al.
Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 15
Brazilian beef produced on pastures: Sustainable and healthy
José Fernando Piva Lobato, Aline Kellermann de Freitas, Thais Devincenzi, et al.
Meat Science (2014) Vol. 98, Iss. 3, pp. 336-345
Closed Access | Times Cited: 92
Interrelationship between myoglobin and lipid oxidations in oxeye scad (Selar boops) muscle during iced storage
Chantira Wongwichian, Sappasith Klomklao, Worawan Panpipat, et al.
Food Chemistry (2014) Vol. 174, pp. 279-285
Closed Access | Times Cited: 86
Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition
Pil‐Nam Seong, Kuyng Mi Park, Soo Hyun Cho, et al.
Korean Journal for Food Science of Animal Resources (2014) Vol. 34, Iss. 3, pp. 297-306
Open Access | Times Cited: 77
Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat
Julián Andrés Gómez‐Salazar, Diana Angélica Ochoa‐Montes, Abel Cerón‐García, et al.
Journal of Food Quality (2018) Vol. 2018, pp. 1-6
Open Access | Times Cited: 73
Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats
Qianli Ma, Nazimah Hamid, Indrawati Oey, et al.
Innovative Food Science & Emerging Technologies (2016) Vol. 37, pp. 359-374
Closed Access | Times Cited: 63
Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasound
Yao Yao, Rong Han, Feng Li, et al.
Ultrasonics Sonochemistry (2022) Vol. 85, pp. 105989-105989
Open Access | Times Cited: 33
The trans-octadecenoic fatty acid profile of beef: Implications for global food and nutrition security
Cletos Mapiye, Payam Vahmani, Victor Mlambo, et al.
Food Research International (2015) Vol. 76, pp. 992-1000
Closed Access | Times Cited: 51
Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs
Putri Widyanti Harlina, Meihu Ma, Raheel Shahzad, et al.
Journal of Food Science and Technology (2018) Vol. 55, Iss. 12, pp. 4719-4734
Open Access | Times Cited: 50
Effect of Dietary Bacillus coagulans and Different Forms of Zinc on Performance, Intestinal Microbiota, Carcass and Meat Quality of Broiler Chickens
Mohammad Khajeh Bami, M. Afsharmanesh, Hadi Ebrahimnejad
Probiotics and Antimicrobial Proteins (2019) Vol. 12, Iss. 2, pp. 461-472
Closed Access | Times Cited: 46
Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, et al.
Meat Science (2023) Vol. 208, pp. 109382-109382
Closed Access | Times Cited: 14
Maternal overnutrition enhances mRNA expression of adipogenic markers and collagen deposition in skeletal muscle of beef cattle fetuses1
Márcio de Souza Duarte, Mateus Pies Gionbelli, Pedro Veiga Rodrigues Paulino, et al.
Journal of Animal Science (2014) Vol. 92, Iss. 9, pp. 3846-3854
Closed Access | Times Cited: 49
Monensin Alters the Functional and Metabolomic Profile of Rumen Microbiota in Beef Cattle
Ibukun M Ogunade, Hank Schweickart, Kenneth Andries, et al.
Animals (2018) Vol. 8, Iss. 11, pp. 211-211
Open Access | Times Cited: 46
Metabolomics investigation of dietary effects on flesh quality in grass carp (Ctenopharyngodon idellus)
Honghao Zhao, Jasmine Chong, Rong Tang, et al.
GigaScience (2018) Vol. 7, Iss. 10
Open Access | Times Cited: 44
Effect of different feeding systems on color of longissimus muscle from Bos cattle: A systematic review and meta-analysis
Ana Paula Amaral de Alcântara Salim, Rafaela Gomes Ferrari, Maria Lúcia Guerra Monteiro, et al.
Meat Science (2022) Vol. 192, pp. 108871-108871
Closed Access | Times Cited: 19
The effect of finishing diet neutral detergent fibre content on South African Mutton Merino lamb performance, meat fatty acid composition, tenderness and stability
Inalene De Klerk, A. Hugo, AV Ferreira, et al.
Livestock Science (2025), pp. 105698-105698
Open Access
Expression of genes involved in lipid metabolism in the muscle of beef cattle fed soybean or rumen-protected fat, with or without monensin supplementation1
Dalton Mendes de Oliveira, Antônio Chalfun-Júnior, M. L. Chizzotti, et al.
Journal of Animal Science (2014) Vol. 92, Iss. 12, pp. 5426-5436
Closed Access | Times Cited: 36
Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality
Iván A. García-Galicia, Jose A. Arras-Acosta, Mariana Huerta‐Jimenez, et al.
Antibiotics (2020) Vol. 9, Iss. 5, pp. 248-248
Open Access | Times Cited: 29
Genome-wide association study identified genomic regions and putative candidate genes affecting meat color traits in Nellore cattle
N.A. Marín-Garzón, Ana Fabrícia Braga Magalhães, Lúcio Flávio Macêdo Mota, et al.
Meat Science (2020) Vol. 171, pp. 108288-108288
Open Access | Times Cited: 28
The response of gene expression associated with lipid metabolism, fat deposition and fatty acid profile in the longissimus dorsi muscle of Gannan yaks to different energy levels of diets
Chao Yang, Jianbin Liu, Xiaoyun Wu, et al.
PLoS ONE (2017) Vol. 12, Iss. 11, pp. e0187604-e0187604
Open Access | Times Cited: 32
Effects of flavonoids from Allium mongolicum Regel as a dietary additive on meat quality and composition of fatty acids related to flavor in lambs
Wangjing Liu, He Ding, Khas Erdene, et al.
Canadian Journal of Animal Science (2018) Vol. 99, Iss. 1, pp. 15-23
Closed Access | Times Cited: 29
Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing
Kevin Kantono, Nazimah Hamid, Qianli Ma, et al.
Food Research International (2021) Vol. 141, pp. 110092-110092
Closed Access | Times Cited: 23
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