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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.

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Showing 1-25 of 87 citing articles:

The Importance of Dietary Antioxidants on Oxidative Stress, Meat and Milk Production, and Their Preservative Aspects in Farm Animals: Antioxidant Action, Animal Health, and Product Quality—Invited Review
Eric N. Ponnampalam, Ali Kiani, Sarusha Santhiravel, et al.
Animals (2022) Vol. 12, Iss. 23, pp. 3279-3279
Open Access | Times Cited: 132
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
Ali Samet Babaoğlu, Kübra Ünal, Nazik Meziyet Dilek, et al.
Meat Science (2022) Vol. 187, pp. 108765-108765
Closed Access | Times Cited: 67
Protein carbonylation in food and nutrition: a concise update
Mario Estévez, S. Díaz-Velasco, Remigio Martínez
Amino Acids (2021) Vol. 54, Iss. 4, pp. 559-573
Open Access | Times Cited: 66
Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract
Moufida Chaari, Khaoula Elhadef, Sarra Akermi, et al.
Antioxidants (2022) Vol. 11, Iss. 11, pp. 2095-2095
Open Access | Times Cited: 48
Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials
Di Zhang, Ngouana Moffo A Ivane, Suleiman A. Haruna, et al.
Meat Science (2022) Vol. 191, pp. 108842-108842
Closed Access | Times Cited: 45
Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review
Carmen Daniela Petcu, Oana Diana Mihai, Dana Tăpăloagă, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1334-1334
Open Access | Times Cited: 40
Using plant-based compounds as preservatives for meat products: A review
Gabriel Olvera-Aguirre, Ángel Trinidad Piñeiro-Vázquez, José Roberto Sanginés-García, et al.
Heliyon (2023) Vol. 9, Iss. 6, pp. e17071-e17071
Open Access | Times Cited: 33
Harnessing Natural Antioxidants for Enhancing Food Shelf Life: Exploring Sources and Applications in the Food Industry
Carmen Daniela Petcu, Dana Tăpăloagă, Oana Diana Mihai, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3176-3176
Open Access | Times Cited: 30
Phosphate alternatives for meat processing and challenges for the industry: A critical review
Rafael Eduardo Molina, B. M. Bohrer, S. M. Vasquez Mejia
Food Research International (2023) Vol. 166, pp. 112624-112624
Closed Access | Times Cited: 27
Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health
Stefan Dragoev
Foods (2024) Vol. 13, Iss. 5, pp. 797-797
Open Access | Times Cited: 13
The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality – Invited Review
Simona Grasso, Mario Estévez, José M. Lorenzo, et al.
Meat Science (2024) Vol. 211, pp. 109451-109451
Open Access | Times Cited: 11
Inhibition of the interactions of myofibrillar proteins with gallic acid by β-cyclodextrin-metal-organic frameworks improves gel quality under oxidative stress
Jinyu Chen, Beibei Jia, Siyang Wang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110065-110065
Closed Access | Times Cited: 11
Nutritional properties, lipid oxidation, microbial growth, and sensory evaluation of beef burgers enriched with garden cress seeds powder
Huriyyah A. I. Almusawi, Randah Miqbil Alqurashi, Heba I. Mohamed, et al.
Cogent Food & Agriculture (2025) Vol. 11, Iss. 1
Open Access | Times Cited: 1
Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review
Yue Ren, Yilin Wang, Yuxin Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104689-104689
Closed Access | Times Cited: 7
A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing
Jesús Madueña Molina, Jesús M. Frías, Declan Bolton, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 746-746
Open Access | Times Cited: 6
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing
Asad Nawaz, Noman Walayat, Ibrahim Khalifa, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 6
Effects of Eleutherine bulbosa extract on the myofibrillar protein oxidation and moisture migration of yak meat under oxidation stress
Sining Li, Wenjing Wu, Shanhu Tang, et al.
Meat Science (2024) Vol. 215, pp. 109550-109550
Closed Access | Times Cited: 6
Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage
Isam A. Mohamed Ahmed, Elfadıl E. Babiker, Fahad Al Juhaimi, et al.
Antioxidants (2022) Vol. 11, Iss. 7, pp. 1354-1354
Open Access | Times Cited: 27
Development of a Novel Steam Distillation TBA Test for the Determination of Lipid Oxidation in Meat Products
Eugenios Katsanidis, Konstantina Zampouni
Foods (2023) Vol. 12, Iss. 2, pp. 359-359
Open Access | Times Cited: 15
Application of essential oils in the food industry
Abel Inobeme, Charles Oluwaseun Adetunji
Elsevier eBooks (2024), pp. 1-8
Closed Access | Times Cited: 5
Antioxidative effects of incorporated ginger peel extracts on beef patties subjected to refrigerated storage
Ngouana Moffo A. Ivane, Wenxiu Wang, Qianyun Ma, et al.
Food and Humanity (2024) Vol. 2, pp. 100251-100251
Closed Access | Times Cited: 5
potencial de los compuestos bioactivos de residuos de frutas y verduras en la industria alimentaria: Una revisión.
A. Narváez, Andrea Vásquez-García, Iván Rodriguez, et al.
Revista de Ciencias (2025) Vol. 27, Iss. 2, pp. 14046-14046
Open Access
Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products
Araceli Ulloa-Saavedra, Claudia I. García-Betanzos, M.L. Zambrano-Zaragoza, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2150-2150
Open Access | Times Cited: 20
The anti-oxidative potential of ginger extract and its constituent on meat protein isolate under induced Fenton oxidation
Ngouana Moffo A. Ivane, Fopa Kue Roméo Elysé, Suleiman A. Haruna, et al.
Journal of Proteomics (2022) Vol. 269, pp. 104723-104723
Closed Access | Times Cited: 20
Fatty acid and oxidative shelf-life profiles of meat from lambs fed finisher diets containing Acacia mearnsii leaf-meal
Tulimo Uushona, Obert C. Chikwanha, Chenaimoyo L.F. Katiyatiya, et al.
Meat Science (2023) Vol. 201, pp. 109190-109190
Open Access | Times Cited: 11
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