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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:

Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions
Julliane Carvalho Barros, Paulo E. S. Munekata, Francisco Allan Leandro de Carvalho, et al.
Meat Science (2020) Vol. 173, pp. 108396-108396
Open Access | Times Cited: 80

Showing 1-25 of 80 citing articles:

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
Esmeralda Rangel‐Vargas, José A. Rodrı́guez, Rubén Domínguez, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2687-2687
Open Access | Times Cited: 56
Construction of 3D printable Pickering emulsion gels using complexes of fiber polysaccharide-protein extracted from Haematococcus pluvialis residues and gelatin for fat replacer
Mengwei Wang, Zihao Yin, Mingyong Zeng
Food Hydrocolloids (2022) Vol. 137, pp. 108350-108350
Closed Access | Times Cited: 52
Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter
Xiaoyun Zhao, Ruotong Guo, Xuxu Li, et al.
Food Chemistry (2022) Vol. 409, pp. 135337-135337
Closed Access | Times Cited: 48
Functional meat products: Trends in pro-, pre-, syn-, para- and post-biotic use
Cynthia Farias Manassi, Sofia Steinmetz de Souza, Guilherme de Souza Hassemer, et al.
Food Research International (2022) Vol. 154, pp. 111035-111035
Closed Access | Times Cited: 45
Influence of Soybean Dietary Fiber on the properties of Konjac Glucomannan/κ-Carrageenan Corn Oil Composite Gel
Yu Hou, He Liu, Danshi Zhu, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107602-107602
Closed Access | Times Cited: 43
Main animal fat replacers for the manufacture of healthy processed meat products
Rubén Domínguez, José M. Lorenzo, Mirian Pateiro, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 9, pp. 2513-2532
Closed Access | Times Cited: 40
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
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
Iftikhar Hussain Badar, Ziyi Wang, Haotian Liu, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104176-104176
Closed Access | Times Cited: 37
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
Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate
Lai Wei, Yuqing Ren, Lu Huang, et al.
Gels (2024) Vol. 10, Iss. 2, pp. 111-111
Open Access | Times Cited: 10
Satiety from healthier and functional foods
Paulo E. S. Munekata, José Ángel Pérez‐Álvarez, Mirian Pateiro, et al.
Trends in Food Science & Technology (2021) Vol. 113, pp. 397-410
Closed Access | Times Cited: 49
Veggie burgers in the EU market: a nutritional challenge?
Fatma Boukid, Massimo Castellari
European Food Research and Technology (2021) Vol. 247, Iss. 10, pp. 2445-2453
Open Access | Times Cited: 46
Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics
Carmen Botella‐Martínez, Manuel Viuda‐Martos, José A. Fernández‐López, et al.
LWT (2022) Vol. 172, pp. 114193-114193
Open Access | Times Cited: 34
Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products
Norma Angélica Santiesteban López, Julián Andrés Gómez‐Salazar, Eva M. Santos, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2613-2613
Open Access | Times Cited: 30
Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil
Monika Hanula, Arkadiusz Szpicer, Elżbieta Górska‐Horczyczak, et al.
Molecules (2022) Vol. 27, Iss. 12, pp. 3700-3700
Open Access | Times Cited: 28
Challenges and opportunities for increasing the effectiveness of food reformulation and fortification to improve dietary and nutrition outcomes
Jessica Fanzo, Rebecca McLaren, Alexandra L. Bellows, et al.
Food Policy (2023) Vol. 119, pp. 102515-102515
Open Access | Times Cited: 20
Modulating the textural and structural characteristics of curdlan-potato protein gel with different concentrations
Wenxiu Teng, Zuoqian Yang, Nan Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109638-109638
Closed Access | Times Cited: 17
Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat
Mahsa Rezaee, Mohammed Aïder
Meat Science (2023) Vol. 204, pp. 109283-109283
Closed Access | Times Cited: 16
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
Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response
Artur Głuchowski, Emily Crofton, Elena S. Inguglia, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1197-1197
Open Access | Times Cited: 6
Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing
Rubén Domínguez, B. M. Bohrer, Paulo E. S. Munekata, et al.
Molecules (2021) Vol. 26, Iss. 1, pp. 190-190
Open Access | Times Cited: 36
Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers
Danila Foggiaro, Rubén Domínguez, Mirian Pateiro, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 596-596
Open Access | Times Cited: 27
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
State of the art, challenges, and future prospects for the multi-material 3D printing of plant-based meat
Elise Caron, Davy Van de Walle, Koen Dewettinck, et al.
Food Research International (2024) Vol. 192, pp. 114712-114712
Closed Access | Times Cited: 5
Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food
Mirian Pateiro, Rubén Domínguez, Theodoros Varzakas, et al.
Marine Drugs (2021) Vol. 19, Iss. 5, pp. 233-233
Open Access | Times Cited: 31
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