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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:

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

Showing 1-25 of 64 citing articles:

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Rubén Domínguez, Mirian Pateiro, Mohammed Gagaoua, et al.
Antioxidants (2019) Vol. 8, Iss. 10, pp. 429-429
Open Access | Times Cited: 1308
Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview
Paulo E. S. Munekata, Gabriele Rocchetti, Mirian Pateiro, et al.
Current Opinion in Food Science (2020) Vol. 31, pp. 81-87
Closed Access | Times Cited: 212
Spray Drying for the Encapsulation of Oils—A Review
Nameer Khairullah Mohammed, Chin Ping Tan, Yazid Abd Manap, et al.
Molecules (2020) Vol. 25, Iss. 17, pp. 3873-3873
Open Access | Times Cited: 179
Novel strategy for developing healthy meat products replacing saturated fat with oleogels
María López‐Pedrouso, José M. Lorenzo, Beatriz Gullón, et al.
Current Opinion in Food Science (2020) Vol. 40, pp. 40-45
Closed Access | Times Cited: 167
The Role of Microencapsulation in Food Application
Mariel Calderón‐Oliver, Edith Ponce‐Alquicira
Molecules (2022) Vol. 27, Iss. 5, pp. 1499-1499
Open Access | Times Cited: 83
Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C
Francisco Allan Leandro de Carvalho, José M. Lorenzo, Mirian Pateiro, et al.
Food Research International (2019) Vol. 125, pp. 108554-108554
Closed Access | Times Cited: 137
Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages
Daniel Franco, Artur J. Martins, María López‐Pedrouso, et al.
Journal of the Science of Food and Agriculture (2019) Vol. 100, Iss. 1, pp. 218-224
Open Access | Times Cited: 106
Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products
Rubén Domínguez, Paulo ES Munekata, Mirian Pateiro, et al.
Current Opinion in Food Science (2020) Vol. 37, pp. 135-144
Closed Access | Times Cited: 102
Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets
Pratap Madane, Arun K. Das, Mirian Pateiro, et al.
Foods (2019) Vol. 8, Iss. 8, pp. 307-307
Open Access | Times Cited: 95
Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection
Nan Pan, Chunhui Dong, Xin Du, et al.
Meat Science (2020) Vol. 172, pp. 108313-108313
Closed Access | Times Cited: 86
Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté
Márcio Vargas-Ramella, Mirian Pateiro, Francisco J. Barba, et al.
LWT (2020) Vol. 125, pp. 109223-109223
Closed Access | Times Cited: 77
Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils
Márcio Vargas-Ramella, Paulo E. S. Munekata, Mirian Pateiro, et al.
Foods (2020) Vol. 9, Iss. 5, pp. 571-571
Open Access | Times Cited: 76
Future trends of processed meat products concerning perceived healthiness: A review
Iftikhar Hussain Badar, Haotian Liu, Qian Chen, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4739-4778
Closed Access | Times Cited: 75
Improving the lipid profile of beef burgers added with chia oil (Salvia hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial animal fat replacers
Carmen Botella‐Martínez, Aarón Gea-Quesada, Estrella Sayas‐Barberá, et al.
LWT (2022) Vol. 161, pp. 113416-113416
Open Access | Times Cited: 39
Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers
Iftikhar Hussain Badar, Yuexin Li, Haotian Liu, et al.
Meat Science (2023) Vol. 199, pp. 109143-109143
Closed Access | Times Cited: 23
Sustainable and acceptable school meals through optimization analysis: an intervention study
Patricia Eustachio Colombo, Emma Patterson, Anna Karin Lindroos, et al.
Nutrition Journal (2020) Vol. 19, Iss. 1
Open Access | Times Cited: 67
Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final product
Juana Fernández‐López, Manuel Viuda‐Martos, José Ángel Pérez‐Álvarez
Current Opinion in Food Science (2020) Vol. 40, pp. 26-32
Closed Access | Times Cited: 63
Use of sensory science for the development of healthier processed meat products: a critical opinion
Erick Saldaña, Thais Cardoso Merlo, Iliani Patinho, et al.
Current Opinion in Food Science (2020) Vol. 40, pp. 13-19
Closed Access | Times Cited: 61
Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products
Rosane Teresinha Heck, José M. Lorenzo, Bibiana Alves dos Santos, et al.
Current Opinion in Food Science (2020) Vol. 40, pp. 6-12
Closed Access | Times Cited: 54
Environmentally Friendly Techniques and Their Comparison in the Extraction of Natural Antioxidants from Green Tea, Rosemary, Clove, and Oregano
Mariel Calderón‐Oliver, Edith Ponce‐Alquicira
Molecules (2021) Vol. 26, Iss. 7, pp. 1869-1869
Open Access | Times Cited: 51
Use of olive oil as fat replacer in meat emulsions
Gema Nieto, José M. Lorenzo
Current Opinion in Food Science (2021) Vol. 40, pp. 179-186
Closed Access | Times Cited: 48
Chia mucilage carrier systems: a review of emulsion, encapsulation, and coating and film strategies
Sibele Santos Fernandes, Patrick da Silva Cardoso, Mariana Buranelo Egea, et al.
Food Research International (2023) Vol. 172, pp. 113125-113125
Closed Access | Times Cited: 18
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Meat Science (2024) Vol. 212, pp. 109474-109474
Closed Access | Times Cited: 7
Designing Nutritionally Adequate and Climate-Friendly Diets for Omnivorous, Pescatarian, Vegetarian and Vegan Adolescents in Sweden Using Linear Optimization
Patricia Eustachio Colombo, Liselotte Schäfer Elinder, Anna Karin Lindroos, et al.
Nutrients (2021) Vol. 13, Iss. 8, pp. 2507-2507
Open Access | Times Cited: 33
Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review
Carmen Botella‐Martínez, José Ángel Pérez‐Álvarez, Estrella Sayas‐Barberá, et al.
Biomolecules (2023) Vol. 13, Iss. 5, pp. 778-778
Open Access | Times Cited: 15
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