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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:

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

Showing 18 citing articles:

Sustainable aquaculture and animal feed from microalgae – Nutritive value and techno-functional components
Dillirani Nagarajan, Sunita Varjani, Duu‐Jong Lee, et al.
Renewable and Sustainable Energy Reviews (2021) Vol. 150, pp. 111549-111549
Closed Access | Times Cited: 136
Natural prebiotic carbohydrates, carotenoids and flavonoids as ingredients in food systems
Iramaia Angélica Neri-Numa, Henrique Silvano Arruda, Marina Vilar Geraldi, et al.
Current Opinion in Food Science (2020) Vol. 33, pp. 98-107
Closed Access | Times Cited: 92
Recent Advances in Astaxanthin as an Antioxidant in Food Applications
Yimeng Dang, Zhixi Li, Fanqianhui Yu
Antioxidants (2024) Vol. 13, Iss. 7, pp. 879-879
Open Access | Times Cited: 13
Beneficial effects and health benefits of Astaxanthin molecules on animal production: A review
Sayed Haidar Abbas Raza, Syeda Rida Zahra Naqvi, Sameh A. Abdelnour, et al.
Research in Veterinary Science (2021) Vol. 138, pp. 69-78
Closed Access | Times Cited: 55
Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review
Javier Álvarez Rodríguez, O. Urrutia, Sandra Lobón, et al.
Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology (2022) Vol. 13, Iss. 1
Open Access | Times Cited: 26
Carotenoids: Extraction strategies and potential applications for valorization of under-utilized waste biomass
Swati Tiwari, Priya Yawale, Neelam Upadhyay
Food Bioscience (2022) Vol. 48, pp. 101812-101812
Closed Access | Times Cited: 24
Plant-based meat analogs: color challenges and coloring agents
Haizhou Wu, Kiyota Sakai, Jingnan Zhang, et al.
Food, Nutrition and Health. (2024) Vol. 1, Iss. 1
Open Access | Times Cited: 4
Microalgae as a dietary additive for lambs: A meta-analysis on growth performance, meat quality, and meat fatty acid profile
José Felipe Orzuna‐Orzuna, Pedro Abel Hernández-García, Alfonso Juventino Chay-Canúl, et al.
Small Ruminant Research (2023) Vol. 227, pp. 107072-107072
Closed Access | Times Cited: 8
Integrated lipidomics and microbiomics reveal the quality changes of fresh yak tenderloin during storage
Feiyan Yang, Xudong He, Xin Wen, et al.
Food Chemistry X (2024) Vol. 24, pp. 101984-101984
Open Access | Times Cited: 2
Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs
Muserref Bingol, Charles S. Brennan, Maomao Zeng, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 12, pp. 7653-7665
Closed Access | Times Cited: 11
Pharmacotherapeutic potential of astaxanthin: Human and animal targeting roles – A review
Mohammed F. El Basuini, Emad H. El-Bilawy, Zulhisyam Abdul Kari, et al.
Annals of Animal Science (2022) Vol. 22, Iss. 3, pp. 829-838
Open Access | Times Cited: 10
Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite
Issa Mohammadpourfard, Ali Khanjari, Afshin Akhondzadeh Basti, et al.
Food Science & Nutrition (2020) Vol. 9, Iss. 1, pp. 345-356
Open Access | Times Cited: 12
The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage
Anna Okoń, Dorota Zielińska, Piotr Szymański, et al.
Applied Sciences (2024) Vol. 14, Iss. 10, pp. 4027-4027
Open Access | Times Cited: 1
Astaxanthin from bacteria as a feed supplement for animals
Osman N. Kanwugu, Ambati Ranga Rao, G. A. Ravishankar, et al.
Elsevier eBooks (2021), pp. 647-667
Closed Access | Times Cited: 9
Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage
Xuyang Li, Yutang He, Yumei Xie, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 4
Dietary astaxanthin mitigated paraquat‐induced oxidative stress in rainbow trout ( Oncorhynchus mykiss ) fillet
Parviz Hassanzadeh, Mohammad Ahmadvand, Shadi Aslani, et al.
Aquaculture Research (2022) Vol. 53, Iss. 15, pp. 5300-5309
Open Access | Times Cited: 3
The Effect of Two Different Doses of Astaxanthin on Alveolar Bone Loss in an Experimental Model of Periodontitis in Diabetic Rats
Aysan Lektemür Alpan, Metin Çalışır
Journal of Veterinary Dentistry (2022) Vol. 39, Iss. 3, pp. 224-233
Closed Access | Times Cited: 1
Synthesis, Characterization, and Beneficial Effects of Green Antioxidant for Food Industry
Suman Saha, Baddi Prasad, Jayato Nayak, et al.
(2022), pp. 259-274
Closed Access
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