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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:

Comparative review and the recent progress in detection technologies of meat product adulteration
Yun‐Cheng Li, Shu‐Yan Liu, Fan‐Bing Meng, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 4, pp. 2256-2296
Closed Access | Times Cited: 113

Showing 1-25 of 113 citing articles:

Betalains as promising natural colorants in smart/active food packaging
Reza Abedi‐Firoozjah, Ehsan Parandi, Mahshid Heydari, et al.
Food Chemistry (2023) Vol. 424, pp. 136408-136408
Closed Access | Times Cited: 44
Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS
Xuebo Yang, Qiuhan Chen, Shouchun Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101291-101291
Open Access | Times Cited: 20
Advancements in detecting porcine-derived proteins and DNA for enhancing food integrity: Taxonomy, challenges, and future directions
Ros Maria Mat Yeh, Bakr Ahmed Taha, Nur Nadia Bachok, et al.
Food Control (2024) Vol. 161, pp. 110399-110399
Closed Access | Times Cited: 12
Progress in sensory devices of pesticides, pathogens, coronavirus, and chemical additives and hazards in food assessment: Food safety concerns
Mohamed A. Shenashen, Mohammed Y. Emran, Ayman El Sabagh, et al.
Progress in Materials Science (2021) Vol. 124, pp. 100866-100866
Open Access | Times Cited: 65
Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry
Noemí Echegaray, Abdo Hassoun, Sandeep Jagtap, et al.
Applied Sciences (2022) Vol. 12, Iss. 14, pp. 6986-6986
Open Access | Times Cited: 59
Alkaline lysis-recombinase polymerase amplification combined with CRISPR/Cas12a assay for the ultrafast visual identification of pork in meat products
Gang Zhao, Jin Wang, Chanyu Yao, et al.
Food Chemistry (2022) Vol. 383, pp. 132318-132318
Closed Access | Times Cited: 48
Current progress on meat food authenticity detection methods
Junhua Du, Mailin Gan, Zhongwei Xie, et al.
Food Control (2023) Vol. 152, pp. 109842-109842
Closed Access | Times Cited: 23
Comparison of four isothermal amplification techniques: LAMP, SEA, CPA, and RPA for the identification of chicken adulteration
Song Yan, Cuiling Li, Hangzhen Lan, et al.
Food Control (2024) Vol. 159, pp. 110302-110302
Closed Access | Times Cited: 11
Food Authentication Using the Loop-Mediated Isothermal Amplification (LAMP) Method: Current Trends and Future Prospects
Jingbin Zhang, Marti Z. Hua, Huan Chen, et al.
Trends in Food Science & Technology (2025), pp. 104874-104874
Closed Access
Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat
J. Madhusudhana Rao, Fan‐Bing Meng, Yun‐Cheng Li, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 10, pp. 4218-4228
Closed Access | Times Cited: 32
Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review
Putri Widyanti Harlina, Vevi Maritha, Ida Musfiroh, et al.
Food Science of Animal Resources (2022) Vol. 42, Iss. 5, pp. 744-761
Open Access | Times Cited: 30
Hyperspectral imaging combined with convolutional neural network for accurately detecting adulteration in Atlantic salmon
Peng Li, Shuqi Tang, Shenghui Chen, et al.
Food Control (2022) Vol. 147, pp. 109573-109573
Closed Access | Times Cited: 29
A systematic review of DNA‐based methods in authentication of game and less common meat species
Bukola M. Adenuga, Magdalena Montowska
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2112-2160
Open Access | Times Cited: 19
Rapid detection of duck ingredient in adulterated foods by isothermal recombinase polymerase amplification assays
Cang Zhou, Jinfeng Wang, Jialin Xiang, et al.
Food Chemistry Molecular Sciences (2023) Vol. 6, pp. 100162-100162
Open Access | Times Cited: 14
Advances, challenges, and opportunities for food safety analysis in the isothermal nucleic acid amplification/CRISPR-Cas12a era
Pengpeng Xue, Yubo Peng, Renjing Wang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-16
Closed Access | Times Cited: 5
Discrimination among Fresh, Frozen–Stored and Frozen–Thawed Beef Cuts by Hyperspectral Imaging
Yuewen Yu, Wenliang Chen, Hanwen Zhang, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 973-973
Open Access | Times Cited: 4
Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese‐style sausage
Fan‐Bing Meng, Yu‐Ting Lei, Qian Zhang, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 10, pp. 4035-4045
Closed Access | Times Cited: 24
Application of DNA barcoding for ensuring food safety and quality
Jirapat Dawan, Juhee Ahn
Food Science and Biotechnology (2022) Vol. 31, Iss. 11, pp. 1355-1364
Open Access | Times Cited: 23
Fusion of a low-cost electronic nose and Fourier transform near-infrared spectroscopy for qualitative and quantitative detection of beef adulterated with duck
Fangkai Han, Xingyi Huang, Joshua Harrington Aheto, et al.
Analytical Methods (2022) Vol. 14, Iss. 4, pp. 417-426
Closed Access | Times Cited: 21
Detection and visualization of soybean protein powder in ground beef using visible and near-infrared hyperspectral imaging
Hongzhe Jiang, Xuesong Jiang, Yu Ru, et al.
Infrared Physics & Technology (2022) Vol. 127, pp. 104401-104401
Closed Access | Times Cited: 21
Advances in riboswitch‐based biosensor as food samples detection tool
Xiaoze Dong, Shuo Qi, Imran Mahmood Khan, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 451-472
Closed Access | Times Cited: 21
Two-color lateral flow nucleic acid assay combined with double-tailed recombinase polymerase amplification for simultaneous detection of chicken and duck adulteration in mutton
Haibin Liu, Tingting Cao, Hongshuo Chen, et al.
Journal of Food Composition and Analysis (2023) Vol. 118, pp. 105209-105209
Closed Access | Times Cited: 12
High-throughput identification of meat ingredients in adulterated foods based on centrifugal integrated purification-CRISPR array
Xinran Xiang, Jiaran Lu, Mengying Tao, et al.
Food Chemistry (2024) Vol. 443, pp. 138507-138507
Closed Access | Times Cited: 3
Development of a duplex recombinase polymerase amplification-lateral flow strip assay with 1 min of DNA extraction for simultaneous identification of pork and chicken ingredients
Jinchao Feng, Hangzhen Lan, Daodong Pan, et al.
Journal of Food Composition and Analysis (2024) Vol. 132, pp. 106253-106253
Closed Access | Times Cited: 3
Novel Integration of Lateral Flow Strip and Point-of-Care Isothermal Amplification Techniques for Meat Adulteration Detection: A Comprehensive Review
Jinchao Feng, Hangzhen Lan, Zhen Wu, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104698-104698
Closed Access | Times Cited: 3
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