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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:

Meat consumption and risk of ischemic heart disease: A systematic review and meta-analysis
Keren Papier, Anika Knüppel, Nandana Syam, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 3, pp. 426-437
Open Access | Times Cited: 77

Showing 1-25 of 77 citing articles:

Artificial sweeteners and risk of cardiovascular diseases: results from the prospective NutriNet-Santé cohort
Charlotte Debras, Eloi Chazelas, Laury Sellem, et al.
BMJ (2022), pp. e071204-e071204
Open Access | Times Cited: 96
A Heart-Healthy Diet for Cardiovascular Disease Prevention: Where Are We Now?
Alaa Diab, Lily Nedda Dastmalchi, Martha Gulati, et al.
Vascular Health and Risk Management (2023) Vol. Volume 19, pp. 237-253
Open Access | Times Cited: 72
Red meat consumption, cardiovascular diseases, and diabetes: a systematic review and meta-analysis
Wenming Shi, Xin Huang, C. Mary Schooling, et al.
European Heart Journal (2023) Vol. 44, Iss. 28, pp. 2626-2635
Open Access | Times Cited: 70
Scientific advice related to nutrient profiling for the development of harmonised mandatory front‐of‐pack nutrition labelling and the setting of nutrient profiles for restricting nutrition and health claims on foods
Dominique Turck, Torsten Bohn, Jacqueline Castenmiller, et al.
EFSA Journal (2022) Vol. 20, Iss. 4
Open Access | Times Cited: 39
Perspective: Plant-Based Meat Alternatives Can Help Facilitate and Maintain a Lower Animal to Plant Protein Intake Ratio
Mark Messina, Alison M. Duncan, Andrea J. Glenn, et al.
Advances in Nutrition (2023) Vol. 14, Iss. 3, pp. 392-405
Open Access | Times Cited: 26
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
Plant-based diet quality and the risk of total and disease-specific mortality: A population-based prospective study
Jihye Kim, Hyunju Kim, Edward L. Giovannucci
Clinical Nutrition (2021) Vol. 40, Iss. 12, pp. 5718-5725
Closed Access | Times Cited: 46
Polygenic risk score, dietary inflammatory potential, and incident coronary heart disease
Bangquan Liu, Yun Li, Minghui Han, et al.
European Journal of Preventive Cardiology (2025)
Closed Access
Traditional Maasai Dietary Practices and Their Inapplicability to Modern Carnivore Diets: A Narrative Review
David Goldman, Thomas J. Waterfall, Matthew Nagra
Cureus (2025)
Open Access
Nutrition and Cardiovascular Disease: Modulation by Plant-Based Diets
Melchor Riera, Mercedes Sotos‐Prieto
(2025), pp. 1-26
Closed Access
Food and health professionals and aspirant professionals’ knowledge, attitude, and practices related to the risks and benefits of dietary patterns: A structural equation modelling approach in three European countries
Octavian Augustin Mihalache, Anca Ioana Nicolau, Christopher Elliott, et al.
Future Foods (2025), pp. 100586-100586
Open Access
Adherence to Dietary Recommendations for Red and Processed Meat in Poland: Insights from the 2017–2020 National Nutrition Survey
Alicja Kucharska, Beata Sińska, Mariusz Pańczyk, et al.
Nutrients (2025) Vol. 17, Iss. 5, pp. 790-790
Open Access
Environmental sustainability in basic research. A perspective from HECAP+
Shankha Banerjee, Thomas Y. Chen, C. David, et al.
Journal of Instrumentation (2025) Vol. 20, Iss. 03, pp. P03012-P03012
Open Access
The protein paradox, carnivore diet & hypertrophy versus longevity short term nutrition and hypertrophy versus longevity
Raymond D. Palmer
Nutrition and Health (2025)
Closed Access
The Seven Gifts of a Vegan and Vegetarian Nutrition: A Transdisciplinary Reflection
Christian Halper
(2025), pp. 343-360
Closed Access
Red and processed meat intakes and cardiovascular disease and type 2 diabetes mellitus: An umbrella systematic review and assessment of causal relations using Bradford Hill’s criteria
Erica Hill, Lauren E. O’Connor, Yu Wang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 9, pp. 2423-2440
Open Access | Times Cited: 23
Periodontal Disease and Other Adverse Health Outcomes Share Risk Factors, including Dietary Factors and Vitamin D Status
William B. Grant, Barbara M. van Amerongen, Barbara J. Boucher
Nutrients (2023) Vol. 15, Iss. 12, pp. 2787-2787
Open Access | Times Cited: 14
Marine-Derived Compounds Applied in Cardiovascular Diseases: Submerged Medicinal Industry
Wasim Akram, Mohd Rihan, Sakeel Ahmed, et al.
Marine Drugs (2023) Vol. 21, Iss. 3, pp. 193-193
Open Access | Times Cited: 13
Reasoning to Justify Eating Animals Varies With Age
Luke McGuire, Tina Bagus, A. Carter, et al.
Child Development (2025)
Open Access
Biomarker-Calibrated Red and Combined Red and Processed Meat Intakes with Chronic Disease Risk in a Cohort of Postmenopausal Women
Cheng Zheng, Mary Pettinger, G. A. Nagana Gowda, et al.
Journal of Nutrition (2022) Vol. 152, Iss. 7, pp. 1711-1720
Open Access | Times Cited: 19
Safety evaluation of Neurospora crassa mycoprotein for use as a novel meat alternative and enhancer
Bradley M. Bartholomai, Katherine M Ruwe, Jonathan R. Thurston, et al.
Food and Chemical Toxicology (2022) Vol. 168, pp. 113342-113342
Closed Access | Times Cited: 18
Red Meat Consumption and its Relationship With Cardiovascular Health: A Review of Pathophysiology and Literature
Bhupinder Singh, Abdul Allam Khan, Fnu Anamika, et al.
Cardiology in Review (2023) Vol. 33, Iss. 1, pp. 49-53
Closed Access | Times Cited: 10
Predictors of Meat Reduction: The Case of Slovenia
Andrej Kirbiš, Vanesa Korže, Maruša Lubej
Foods (2024) Vol. 13, Iss. 15, pp. 2346-2346
Open Access | Times Cited: 3
Impact of dietary risk on global ischemic heart disease: findings from 1990–2019
Reza Rostami, Mehdi Moradinazar, Shima Moradi, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 3
Optimization of the Encapsulation of Vitamin D3 in Oil in Water Nanoemulsions: Preliminary Application in a Functional Meat Model System
Nallely Peñuñuri-Pacheco, Yuvitza Alejandra Moreno-García, Humberto González‐Ríos, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2842-2842
Open Access | Times Cited: 3
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