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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:

Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors
Shuting Xu, Seid Reza Falsafi
Food Reviews International (2023) Vol. 40, Iss. 8, pp. 2344-2377
Closed Access | Times Cited: 10

Showing 10 citing articles:

Water binding ability changes of different proteins during high-moisture extrusion
Anna Hu, Tongqing Li, Huan Zhou, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109935-109935
Closed Access | Times Cited: 19
Application of encapsulated kiwifruit peel extract as a sustainable antioxidant in refrigerated beef patties
Noelí Sirini, Noemí Echegaray, Laura Moraga-Babiano, et al.
Food Bioscience (2025), pp. 105889-105889
Closed Access
Formulation of inks for 3D printing of microalgae‐based meat analogues and the role of modified starch: a review
Armin Mirzapour‐Kouhdasht, Paniz Biparva, David Julian McClements, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8618-8629
Open Access | Times Cited: 2
Effect of Rumex nervosus leaves as a dietary supplement in broiler diets on the breast quality characteristics of broiler chickens
Mohammed M. Qaid, Saud I. Al-Mufarrej, Maged A. Al‐Garadi, et al.
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access | Times Cited: 2
Effect of accelerated aging on shelf-stability, product loss, sensory and biochemical characteristics in 2 lower quality beef cuts
Haley J. Jeneske, Colin K.Y. Chun, Larissa A. Koulicoff, et al.
Meat Science (2024) Vol. 213, pp. 109513-109513
Closed Access
Application of a new brine of sprouted grains for delicatessen products from horse meat, beef, and pork
Gulimira Kenenbay, Tamara Tultabayeva, Urishbay Chomanov, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 408-424
Open Access
Plant-based protein emulsions with soy protein isolate and gluten improve freeze-thaw stability and shelf life of pork meatballs
Lee Min-Yeong, Dong Gyun Ha, H.C. Lee, et al.
Meat Science (2024) Vol. 219, pp. 109680-109680
Closed Access
Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning
So-Hee Kim, Swati Kumari, Chan-Jin Kim, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 6, pp. 1440-1452
Open Access
The impact of measuring conditions on the relationship between sensory and measured juiciness in plant-based burgers
Raisa E.D. Rudge, Felix Briner, Reed A. Nicholson, et al.
Food Hydrocolloids (2024), pp. 110849-110849
Closed Access
Effect of different vegetable oils on extruded plant-based meat analogs: Evaluation of oxidative degradation, textural, rheological, tribological and sensory properties
Christina Opaluwa, Davide De Angelis, Carmine Summo, et al.
Food Hydrocolloids (2024), pp. 111038-111038
Open Access
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