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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 dietary linseed on the nutritional value and quality of pork and pork products: Systematic review and meta-analysis
C. Corino, Raffaella Rossi, S. Cannata, et al.
Meat Science (2014) Vol. 98, Iss. 4, pp. 679-688
Closed Access | Times Cited: 63

Showing 1-25 of 63 citing articles:

Lipo-nutritional quality of pork: The lipid composition, regulation, and molecular mechanisms of fatty acid deposition
Wuzhou Yi, Qixin Huang, Yizhen Wang, et al.
Animal nutrition (2023) Vol. 13, pp. 373-385
Open Access | Times Cited: 54
Exploring the Potential of Olive By-Products in Bísaro Pig Feed: Effects on the Chemical Compositions and Fatty Acid Profiles of Three Different Muscles
Jessica Paié-Ribeiro, Víctor Pinheiro, Cristina Guedes, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 836-836
Open Access | Times Cited: 2
Pork as a Source of Omega-3 (n-3) Fatty Acids
M.E.R. Dugan, Payam Vahmani, Tyler Turner, et al.
Journal of Clinical Medicine (2015) Vol. 4, Iss. 12, pp. 1999-2011
Open Access | Times Cited: 99
History and prospects of flax genetic markers
Daiana A. Zhernova, Elena N. Pushkova, Tatiana A. Rozhmina, et al.
Frontiers in Plant Science (2025) Vol. 15
Open Access | Times Cited: 1
Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh pork
Jiang Jiang, Xinyue Tang, Yan Xue, et al.
Meat Science (2017) Vol. 131, pp. 99-106
Closed Access | Times Cited: 73
Framework for life cycle assessment of livestock production systems to account for the nutritional quality of final products
Graham A. McAuliffe, Taro Takahashi, Michael R. F. Lee
Food and Energy Security (2018) Vol. 7, Iss. 3
Open Access | Times Cited: 67
Current feeding strategies to improve pork intramuscular fat content and its nutritional quality
Cristina M. Alfaia, Paula A. Lopes, Marta S. Madeira, et al.
Advances in food and nutrition research (2019), pp. 53-94
Closed Access | Times Cited: 49
Low Dietary n-6/n-3 PUFA Ratio Regulates Meat Quality, Reduces Triglyceride Content, and Improves Fatty Acid Composition of Meat in Heigai Pigs
Qiuyun Nong, Liyi Wang, Yanbing Zhou, et al.
Animals (2020) Vol. 10, Iss. 9, pp. 1543-1543
Open Access | Times Cited: 43
Shelf-life and quality of chicken nuggets fortified with encapsulated fish oil and garlic essential oil during refrigerated storage
Sara Raeisi, Seyed Mahdi Ojagh, Parastoo Pourashouri, et al.
Journal of Food Science and Technology (2020) Vol. 58, Iss. 1, pp. 121-128
Open Access | Times Cited: 42
Genome Sequencing of Fiber Flax Cultivar Atlant Using Oxford Nanopore and Illumina Platforms
Alexey A. Dmitriev, Elena N. Pushkova, Roman O. Novakovskiy, et al.
Frontiers in Genetics (2021) Vol. 11
Open Access | Times Cited: 35
Effects of Compound Polysaccharides Derived from Astragalus and Glycyrrhiza on Growth Performance, Meat Quality and Antioxidant Function of Broilers Based on Serum Metabolomics and Cecal Microbiota
Yingying Qiao, Yongpeng Guo, Wei Zhang, et al.
Antioxidants (2022) Vol. 11, Iss. 10, pp. 1872-1872
Open Access | Times Cited: 24
The influence of thermal processing on the fatty acid profile of pork and lamb meat fed diet with increased levels of unsaturated fatty acids
Piotr Janiszewski, E. Grześkowiak, D. Lisiak, et al.
Meat Science (2015) Vol. 111, pp. 161-167
Closed Access | Times Cited: 42
Fatty acid composition of several muscles and adipose tissues of pigs fed n-3 PUFA rich diets
Auriane de Tonnac, Mathieu Guillevic, Jacques Mourot
Meat Science (2017) Vol. 140, pp. 1-8
Closed Access | Times Cited: 36
Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics
Chiara Aquilani, Trinidad Pérez‐Palacios, Francesco Sirtori, et al.
Grasas y Aceites (2018) Vol. 69, Iss. 1, pp. e235-e235
Open Access | Times Cited: 34
Progress towards pig nutrition in the last 27 years
Yi Wu, Jianfei Zhao, Chenchen Xu, et al.
Journal of the Science of Food and Agriculture (2018) Vol. 100, Iss. 14, pp. 5102-5110
Closed Access | Times Cited: 32
Effect of dietary sources of n-3 fatty acids on pig performance and technological, nutritional and sensory qualities of pork
Auriane de Tonnac, Jacques Mourot
animal (2017) Vol. 12, Iss. 7, pp. 1527-1535
Open Access | Times Cited: 30
Influence of linseed and antioxidant-rich diets in pig nutrition on lipid oxidation during cooking and in vitro digestion of pork
Serena Martini, Davide Tagliazucchi, Giovanna Minelli, et al.
Food Research International (2020) Vol. 137, pp. 109528-109528
Closed Access | Times Cited: 24
Cold Exposure Affects Lipid Metabolism, Fatty Acids Composition and Transcription in Pig Skeletal Muscle
Ziye Xu, Wentao Chen, Liyi Wang, et al.
Frontiers in Physiology (2021) Vol. 12
Open Access | Times Cited: 23
Effect of hazelnut skin and dry tomato peel on the oxidative stability, chemical and sensory properties of pork burgers during refrigerated storage
Katia D’Ambra, Giovanna Minelli, Domenico Pietro Lo Fiego
Food Packaging and Shelf Life (2023) Vol. 38, pp. 101107-101107
Open Access | Times Cited: 8
Bioavailability and metabolism of omega-3 polyunsaturated fatty acids in pigs and omega-3 polyunsaturated fatty acid-enriched pork: A review
Chengdong Huang, L. I. Chiba, Werner G. Bergen
Livestock Science (2020) Vol. 243, pp. 104370-104370
Closed Access | Times Cited: 23
Immunobiotic Feed Developed with Lactobacillus delbrueckii subsp. delbrueckii TUA4408L and the Soymilk By-Product Okara Improves Health and Growth Performance in Pigs
Yoshihito Suda, Nana Sasaki, Kyoma Kagawa, et al.
Microorganisms (2021) Vol. 9, Iss. 5, pp. 921-921
Open Access | Times Cited: 18
Effect of introducing hemp oil into feed on the nutritional quality of pig meat
Jacques Mourot, Mathieu Guillevic
OCL (2015) Vol. 22, Iss. 6, pp. D612-D612
Open Access | Times Cited: 22
Nutritional strategies to improve the lipid composition of meat, with emphasis on Thailand and Asia
Sanchai Jaturasitha, Niraporn Chaiwang, Autchara Kayan, et al.
Meat Science (2016) Vol. 120, pp. 157-166
Closed Access | Times Cited: 21
Dietary soybean oil modulates fatty acid composition of pork
Stephan Alexander da Silva Alencar, Charles Kiefer, Karina Márcia Ribeiro de Souza Nascimento, et al.
Tropical Animal Health and Production (2021) Vol. 53, Iss. 3
Closed Access | Times Cited: 16
Properties of Coaxial Polycaprolactone Cinnamaldehyde Chitosan Nanoparticles Electrospun Membrane and Its Effect on the Shelf Life of Meat
Jiaman Xu, Yan Gao, Weichao Chen, et al.
Food Control (2024) Vol. 164, pp. 110555-110555
Closed Access | Times Cited: 2
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