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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:

Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage
Hazrati Wazir, Shyan Yea Chay, Wan Zunairah Wan Ibadullah, et al.
RSC Advances (2021) Vol. 11, Iss. 61, pp. 38565-38577
Open Access | Times Cited: 16

Showing 16 citing articles:

Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil
Xintian Wang, Yashu Chen, David Julian McClements, et al.
Advances in Colloid and Interface Science (2024) Vol. 325, pp. 103117-103117
Closed Access | Times Cited: 10
Young apple polyphenols confer excellent physical and oxidative stabilities to soy protein emulsions for effective β-carotene encapsulation and delivery
Tian Gong, Zhichao Song, Shuai Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133607-133607
Closed Access | Times Cited: 9
Advances in meat spoilage detection: A review of methods involving 2D-based nanomaterials for detection of spoiled meat
Javaria Ashiq, Unzila Saeed, Zheng Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 132, pp. 106295-106295
Closed Access | Times Cited: 6
Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (β-CD-MOFs)
Ying Wang, Yitong Du, Wan-Yu Xue, et al.
Meat Science (2022) Vol. 195, pp. 108998-108998
Closed Access | Times Cited: 26
Unravelling the Influence of Perforation Sizes on Physicochemical, Sensory and Microbial Attributes of Modified Atmosphere Packaged Refrigerated Chicken Patties
Kaneez Ayesha, Samran Khalid, Kashmala Chaudhary, et al.
Packaging Technology and Science (2024) Vol. 37, Iss. 10, pp. 941-954
Closed Access | Times Cited: 5
Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb
Tianlong Han, Zixuan Wang, Chunxiao Li, et al.
Meat Science (2023) Vol. 204, pp. 109239-109239
Closed Access | Times Cited: 11
Storage Stability and Flavor Change of Marinated Pork
Yin Zhang, Hui Li, Yingjie Zhang, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1825-1825
Open Access | Times Cited: 18
Combination of ionizing radiation and bio-based active packaging for muscle foods: A global systematic review and meta-analysis
Aziz A. Fallah, Elham Sarmast, Mohammad Reza Ghasemi, et al.
Food Chemistry (2022) Vol. 405, pp. 134960-134960
Closed Access | Times Cited: 18
Development and Characterization of Thermoformed Bilayer Trays of Paper and Renewable Succinic Acid Derived Biopolyester Blends and Their Application to Preserve Fresh Pasta
Eva Hernández-García, Marta Pacheco-Romeralo, Pedro Zomeño, et al.
Materials (2023) Vol. 16, Iss. 10, pp. 3872-3872
Open Access | Times Cited: 8
Bodybuilders and high-level meat consumers’ behavior towards rabbit, beef, chicken, turkey, and lamb meat: A comparative review
Shahida Anusha Siddiqui, Shuva Bhowmik, Maliha Afreen, et al.
Nutrition (2023) Vol. 119, pp. 112305-112305
Closed Access | Times Cited: 4
Bioactive Compounds in Meat: Their Roles in Modulating Palatability and Nutritional Value
Gauri Jairath, Ashim Kumar Biswas, Gorakh Mal, et al.
Meat and Muscle Biology (2023) Vol. 8, Iss. 1
Open Access | Times Cited: 4
A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting
Chantira Wongnen, Worawan Panpipat, Nisa Saelee, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2261-2261
Open Access | Times Cited: 3
Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root
Gulmira Kenenbay, Urishbay Chomanov, Tamara Tultabayeva, et al.
Potravinarstvo Slovak Journal of Food Sciences (2022) Vol. 16, pp. 733-749
Open Access | Times Cited: 4
Polymer nanocomposite films and coatings for food packaging applications
Amir Rezvani Moghaddam, Zahra Ranjbar
Elsevier eBooks (2024), pp. 437-465
Closed Access
Sorption Isotherm and Effect of Packaging Materials on Proximate, Organoleptic and Lipid Oxidation Quality of Chicken Nuggets Stored at Two Different Temperatures
Oluwatoyin Folake Alamuoye, Nathaniel Olu Alamuoye, Janet Chinwe Olowoyeye
European Journal of Nutrition & Food Safety (2024) Vol. 16, Iss. 6, pp. 45-54
Open Access
Study on the valorisation of laminated waste as radon barriers for indoor spaces
Beatriz Ruvira, B. García-Fayos, B. Juste, et al.
Radiation Physics and Chemistry (2024) Vol. 223, pp. 111958-111958
Open Access
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