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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:

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

Showing 24 citing articles:

Long-term red meat preservation using chilled and frozen storage combinations: A review
Cassius E.O. Coombs, Benjamin W.B. Holman, Michael Friend, et al.
Meat Science (2016) Vol. 125, pp. 84-94
Closed Access | Times Cited: 206
The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat
W. Rant, A. Radzik-Rant, Marcin Świątek, et al.
Archives animal breeding/Archiv für Tierzucht (2019) Vol. 62, Iss. 2, pp. 383-391
Open Access | Times Cited: 33
Lipid oxidation and color changes of goose meat stored under vacuum and modified atmosphere conditions
Agnieszka Orkusz, Gabriela Haraf, And̀rzej Okruszek, et al.
Poultry Science (2016) Vol. 96, Iss. 3, pp. 731-737
Open Access | Times Cited: 29
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
Effect of Dietary Crude Protein on Animal Performance, Blood Biochemistry Profile, Ruminal Fermentation Parameters and Carcass and Meat Quality of Heavy Fattening Assaf Lambs
Cristina Saro, Javier Mateo, Irma Caro, et al.
Animals (2020) Vol. 10, Iss. 11, pp. 2177-2177
Open Access | Times Cited: 19
Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed
Lorea R. Beldarrain, Lara Morán, Miguel Ángel Sentandreu, et al.
Animals (2021) Vol. 11, Iss. 5, pp. 1421-1421
Open Access | Times Cited: 17
Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene
Diego E. Carballo, Francisco Javier Giráldez, Sonia Andrés, et al.
Meat Science (2019) Vol. 156, pp. 68-74
Open Access | Times Cited: 18
The effects of frozen storage on fatty acids, amino acids, and volatile compounds in mutton stored for 90 days
Xiaona He, Hongbo Wang, Xiaoling Yang, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 5
Open Access | Times Cited: 10
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
Grain grinding size of cereals in complete pelleted diets for growing lambs: Effects on animal performance, carcass and meat quality traits
Sonia Andrés, Esaúl Jaramillo, Javier Mateo, et al.
Meat Science (2019) Vol. 157, pp. 107874-107874
Open Access | Times Cited: 14
Alfalfa but not milk in lamb's diet improves meat fatty acid profile and α-tocopherol content
Javier Álvarez Rodríguez, G. Ripoll, Sandra Lobón, et al.
Food Research International (2018) Vol. 107, pp. 708-716
Open Access | Times Cited: 9
Dietary vitamin E supplementation reduces lamb meat browning on display following up to 70 days of chilled storage
H.B. Calnan, R.H. Jacob, D.W. Pethick, et al.
Livestock Science (2019) Vol. 230, pp. 103843-103843
Open Access | Times Cited: 9
Divergent values in feed efficiency promote changes on meat quality of fattening lambs
Francisco Javier Giráldez, Javier Mateo, Diego E. Carballo, et al.
Small Ruminant Research (2021) Vol. 198, pp. 106353-106353
Open Access | Times Cited: 5
Período de maturação promove alterações dos parâmetros físico-químicos e microbiológicos da carne bovina submetida a vácuo
Karina Aline Mateus, Moisés Rodrigues dos Santos, Letícia Ribas Viana, et al.
Revista de Ciências Agroveterinárias (2018) Vol. 17, Iss. 4, pp. 599-602
Open Access | Times Cited: 3
Sensory and volatile aromatic compound differences of paired lamb loins with 0 or 14 day dry aging
K. R. Wall, C. R. Kerth, R. K. Miller, et al.
Small Ruminant Research (2024) Vol. 233, pp. 107237-107237
Closed Access
Effect of a black garlic extract combined with ascorbic acid on the colour and lipid oxidative stability of patties
Nuria Fernández Fernández-Valladares, Irma Caro, Javier Mateo, et al.
TECNOCIENCIA CHIHUAHUA (2024) Vol. 18, Iss. 4, pp. e1683-e1683
Open Access
Retail packaging and quality of meat and fish
Minh Ha, Alaa El‐Din A. Bekhit
Elsevier eBooks (2023), pp. 333-343
Closed Access | Times Cited: 1
A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display
Van‐Ba Hoa, Kuk‐Hwan Seol, Sun Moon Kang, et al.
Animal Bioscience (2021) Vol. 34, Iss. 12, pp. 2012-2022
Open Access | Times Cited: 3
Using beef meat colorimetrics to predict microbial loading following chilled-then-frozen storage
Cassius E.O. Coombs, Benjamin W.B. Holman, Damian Collins, et al.
(2016), pp. 1-5
Closed Access | Times Cited: 1
Product Yield and Color of Striploin and Sirloin Cuts Transported at Different Refrigerated Temperatures
Christina E. Bakker, Lydia M. O’Sullivan, K. R. Underwood, et al.
Meat and Muscle Biology (2022) Vol. 7, Iss. 1
Open Access | Times Cited: 1
Efecto de diversas condiciones de almacenamiento sobre la calidad de la carne de cordero = Effect of selected storage conditions on the lamb edible quality
Aida Ruth Callejas Cárdenas
(2016)
Open Access
Examining the relationship between colorimetric measurements and microbial loading of beef meat
Cassius E.O. Coombs, Benjamin W.B. Holman, Damian Collins, et al.
(2016)
Closed Access
EFFECT OF STORAGE METHOD: AEROBIC REFRIGERATED, VACUUM REFRIGERATED AND FROZEN STORAGE, ON THE QUALITY OF CHURRA SUCKLING LAMB MEAT
Aída R Callejas-Cárdenas, Sergio Soto-Simental, Irma Caro, et al.
Italian Journal of Food Science (2019) Vol. 31, Iss. 3
Closed Access
Efectos del uso de astaxantina, lúpulo o un aceite esencial sobre la calidad y vida útil de la carne y preparados cárnicos de cordero = Effects of the use of astaxanthin, hops or an essential oil on the quality and shelf life of the meat and lamb meat preparations
Diego E. Carballo
(2021)
Open Access
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