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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 in Low-moisture Food: A Review
Leann Barden, Eric A. Decker
Critical Reviews in Food Science and Nutrition (2013) Vol. 56, Iss. 15, pp. 2467-2482
Closed Access | Times Cited: 183

Showing 1-25 of 183 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
The signalling role of ROS in the regulation of seed germination and dormancy
Christophe Bailly
Biochemical Journal (2019) Vol. 476, Iss. 20, pp. 3019-3032
Open Access | Times Cited: 278
A critical analysis of the cold plasma induced lipid oxidation in foods
Mohsen Gavahian, Yan‐Hwa Chu, Amin Mousavi Khaneghah, et al.
Trends in Food Science & Technology (2018) Vol. 77, pp. 32-41
Closed Access | Times Cited: 237
Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation
Ignacio Gutiérrez‐del‐Río, Sara López‐Ibáñez, Patricia Magadán‐Corpas, et al.
Antioxidants (2021) Vol. 10, Iss. 8, pp. 1264-1264
Open Access | Times Cited: 201
Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems
E.D.N.S. Abeyrathne, Ki‐Chang Nam, Dong U. Ahn
Antioxidants (2021) Vol. 10, Iss. 10, pp. 1587-1587
Open Access | Times Cited: 185
Tomato as Potential Source of Natural Additives for Meat Industry. A Review
Rubén Domínguez, Patricia Gullón, Mirian Pateiro, et al.
Antioxidants (2020) Vol. 9, Iss. 1, pp. 73-73
Open Access | Times Cited: 161
Lipid oxidation in food science and nutritional health: A comprehensive review
Dan Wang, Hua‐Ming Xiao, Xin Lyu, et al.
Oil Crop Science (2023) Vol. 8, Iss. 1, pp. 35-44
Open Access | Times Cited: 113
Lipid oxidation in foods and its implications on proteins
Lianxin Geng, Kunlun Liu, Huiyan Zhang
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 66
Development of sustainable UV-screening food packaging materials: A review of recent advances
Mahmood Alizadeh Sani, Arezou Khezerlou, Milad Tavassoli, et al.
Trends in Food Science & Technology (2024) Vol. 145, pp. 104366-104366
Closed Access | Times Cited: 58
Review of the antioxidant potential of flavonoids as a subgroup of polyphenols and partial substitute for synthetic antioxidants.
Seyyed Hossein Hassanpour, Alireza Doroudi
PubMed (2023) Vol. 13, Iss. 4, pp. 354-376
Closed Access | Times Cited: 56
Lipid oxidation in emulsions: New insights from the past two decades
Marie Hennebelle, Pierre Villeneuve, Erwann Durand, et al.
Progress in Lipid Research (2024) Vol. 94, pp. 101275-101275
Open Access | Times Cited: 31
Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins
Cansu Ekin Gümüş, Eric A. Decker, David Julian McClements
Food Research International (2017) Vol. 100, pp. 175-185
Open Access | Times Cited: 126
Innovative non-thermal technologies affecting potato tuber and fried potato quality
Cátia Dourado, Carlos A. Pinto, Francisco J. Barba, et al.
Trends in Food Science & Technology (2019) Vol. 88, pp. 274-289
Closed Access | Times Cited: 106
Effects of Killing Methods on Lipid Oxidation, Colour and Microbial Load of Black Soldier Fly (Hermetia illucens) Larvae
Jennifer Larouche, Marie‐Hélène Deschamps, Linda Saucier, et al.
Animals (2019) Vol. 9, Iss. 4, pp. 182-182
Open Access | Times Cited: 96
Effect of processing on storage stability of millet flour: A review
N. U. Sruthi, P. Srinivasa Rao
Trends in Food Science & Technology (2021) Vol. 112, pp. 58-74
Closed Access | Times Cited: 92
Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil
Sandra Grebenteuch, Lothar W. Kroh, Stephan Drusch, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2417-2417
Open Access | Times Cited: 87
Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications
Noemí Echegaray, Mirian Pateiro, Paulo E. S. Munekata, et al.
Molecules (2021) Vol. 26, Iss. 13, pp. 3880-3880
Open Access | Times Cited: 79
Tocopherols as antioxidants in lipid‐based systems: The combination of chemical and physicochemical interactions determines their efficiency
Nathalie Barouh, Claire Bourlieu‐Lacanal, María-Cruz Figueroa-Espinoza, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 642-688
Open Access | Times Cited: 72
Antioxidant Properties of Pulp, Peel and Seeds of Phlegrean Mandarin (Citrus reticulata Blanco) at Different Stages of Fruit Ripening
Giulia Costanzo, Ermenegilda Vitale, Maria Rosaria Iesce, et al.
Antioxidants (2022) Vol. 11, Iss. 2, pp. 187-187
Open Access | Times Cited: 52
Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology
Thais Lomônaco Teodoro da Silva, Kamila Ferreira Chaves, Gabriel D. Fernandes, et al.
Journal of the American Oil Chemists Society (2018) Vol. 95, Iss. 6, pp. 673-685
Closed Access | Times Cited: 82
Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins
Luping Gu, Ning Peng, Cuihua Chang, et al.
Food Biophysics (2017) Vol. 12, Iss. 2, pp. 198-210
Closed Access | Times Cited: 81
Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil
Bo Li, Lina Zhao, Hongjian Chen, et al.
PLoS ONE (2016) Vol. 11, Iss. 12, pp. e0167330-e0167330
Open Access | Times Cited: 69
Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends
Xin Hong, Qiaoli Zhao, Yuanfa Liu, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 10, pp. 1406-1436
Closed Access | Times Cited: 53
Design of Polymeric Films for Antioxidant Active Food Packaging
Wing‐Fu Lai
International Journal of Molecular Sciences (2021) Vol. 23, Iss. 1, pp. 12-12
Open Access | Times Cited: 49
Consequences of non-thermal cold plasma treatment on meat and dairy lipids – A review
Harsh B. Jadhav, Uday S. Annapure
Future Foods (2021) Vol. 4, pp. 100095-100095
Open Access | Times Cited: 45
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