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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:

Mechanisms of Oxidative Processes in Meat and Toxicity Induced by Postprandial Degradation Products: A Review
Camelia Papuc, G. V. Goran, Nicoleta Corina Predescu, et al.
Comprehensive Reviews in Food Science and Food Safety (2016) Vol. 16, Iss. 1, pp. 96-123
Closed Access | Times Cited: 254

Showing 1-25 of 254 citing articles:

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
Alaa El‐Din A. Bekhit, Benjamin W.B. Holman, Stephen G. Giteru, et al.
Trends in Food Science & Technology (2021) Vol. 109, pp. 280-302
Closed Access | Times Cited: 585
Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms
Camelia Papuc, G. V. Goran, Nicoleta Corina Predescu, et al.
Comprehensive Reviews in Food Science and Food Safety (2017) Vol. 16, Iss. 6, pp. 1243-1268
Closed Access | Times Cited: 478
Berries extracts as natural antioxidants in meat products: A review
José M. Lorenzo, Mirian Pateiro, Rubén Domínguez, et al.
Food Research International (2017) Vol. 106, pp. 1095-1104
Closed Access | Times Cited: 355
Urtica spp.: Ordinary Plants with Extraordinary Properties
Dorota Kręgiel, Ewelina Pawlikowska, Hubert Antolak
Molecules (2018) Vol. 23, Iss. 7, pp. 1664-1664
Open Access | Times Cited: 204
The Chemistry of Protein Oxidation in Food
Michael Hellwig
Angewandte Chemie International Edition (2019) Vol. 58, Iss. 47, pp. 16742-16763
Closed Access | Times Cited: 188
Lipid oxidation and its implications to meat quality and human health
Xi Huang, Dong U. Ahn
Food Science and Biotechnology (2019) Vol. 28, Iss. 5, pp. 1275-1285
Open Access | Times Cited: 186
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
Plant-Derived Natural Antioxidants in Meat and Meat Products
Georgios Manessis, Aphrodite I. Kalogianni, Thomai Lazou, et al.
Antioxidants (2020) Vol. 9, Iss. 12, pp. 1215-1215
Open Access | Times Cited: 161
Relationship between lipid and protein oxidation in fish
Nima Hematyar, Turid Rustad, Sabine Sampels, et al.
Aquaculture Research (2019) Vol. 50, Iss. 5, pp. 1393-1403
Open Access | Times Cited: 149
The potential of anthocyanins in smart, active, and bioactive eco-friendly polymer-based films: A review
Josemar Gonçalves de Oliveira Filho, Anna Rafaela Cavalcante Braga, Bianca Ribeiro de Oliveira, et al.
Food Research International (2021) Vol. 142, pp. 110202-110202
Open Access | Times Cited: 143
Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry
Asad Nawaz, Sana Irshad, Iftikhar Ali Khan, et al.
Food Research International (2022) Vol. 157, pp. 111322-111322
Closed Access | Times Cited: 97
Anti-Inflammatory and Antioxidative Phytogenic Substances against Secret Killers in Poultry: Current Status and Prospects
Shereen Basiouni, Guillermo Téllez–Isaías, Juan D. Latorre, et al.
Veterinary Sciences (2023) Vol. 10, Iss. 1, pp. 55-55
Open Access | Times Cited: 48
Critical review and recent advances of emerging real-time and non-destructive strategies for meat spoilage monitoring
Jiaci Chen, Juan Zhang, Nan Wang, et al.
Food Chemistry (2024) Vol. 445, pp. 138755-138755
Closed Access | Times Cited: 25
Practical use of natural antioxidants in meat products in the U.S.: A review
Natalie J. Oswell, Harshavardhan Thippareddi, Ronald B. Pegg
Meat Science (2018) Vol. 145, pp. 469-479
Closed Access | Times Cited: 151
Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life
José M. Lorenzo, Flávia Carolina Vargas, Isabella Strozzi, et al.
Food Research International (2018) Vol. 114, pp. 47-54
Closed Access | Times Cited: 114
Spoilage bacteria and meat quality
Abraham Joseph Pellissery, Poonam Gopika Vinayamohan, Mary Anne Roshni Amalaradjou, et al.
Elsevier eBooks (2019), pp. 307-334
Closed Access | Times Cited: 110
Analysis of Protein Oxidation in Food and Feed Products
Michael Hellwig
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 46, pp. 12870-12885
Closed Access | Times Cited: 108
Electrical gas sensors for meat freshness assessment and quality monitoring: A review
Pamela Freire De Moura Pereira, Paulo H. de Sousa Picciani, Verônica Calado, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 36-44
Closed Access | Times Cited: 98
Recent Advances in the Recovery Techniques of Plant-Based Proteins from Agro-Industrial By-Products
Esra Gençdağ, Ahmet Görgüç, Fatih Mehmet Yılmaz
Food Reviews International (2020) Vol. 37, Iss. 4, pp. 447-468
Closed Access | Times Cited: 93
Characterization of lipid oxidation process of beef during repeated freeze-thaw by electron spin resonance technology and Raman spectroscopy
Qingmin Chen, Yunfei Xie, Jinzhong Xi, et al.
Food Chemistry (2017) Vol. 243, pp. 58-64
Closed Access | Times Cited: 88
Packaging concepts for fresh and processed meat – Recent progresses
Benjamin Schumann, Markus Schmid
Innovative Food Science & Emerging Technologies (2018) Vol. 47, pp. 88-100
Closed Access | Times Cited: 84
Is Grassfed Meat and Dairy Better for Human and Environmental Health?
Frederick D. Provenza, Scott L. Kronberg, Pablo Gregorini
Frontiers in Nutrition (2019) Vol. 6
Open Access | Times Cited: 79
Sulfites in meat: Occurrence, activity, toxicity, regulation, and detection. A comprehensive review
Teresa D’Amore, Aurelia Di Taranto, Giovanna Berardi, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2701-2720
Open Access | Times Cited: 78
Can Meat and Meat-Products Induce Oxidative Stress?
Adrián Macho‐González, Alba Garcimartín, María Elvira López‐Oliva, et al.
Antioxidants (2020) Vol. 9, Iss. 7, pp. 638-638
Open Access | Times Cited: 75
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction
Mahesha M. Poojary, Marianne N. Lund
Annual Review of Food Science and Technology (2021) Vol. 13, Iss. 1, pp. 35-58
Closed Access | Times Cited: 66
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