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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:

The scope for manipulating the polyunsaturated fatty acid content of beef: a review
Payam Vahmani, Cletos Mapiye, N. Prieto, et al.
Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology (2015) Vol. 6, Iss. 1
Open Access | Times Cited: 106

Showing 1-25 of 106 citing articles:

Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing
Obert C. Chikwanha, Payam Vahmani, Voster Muchenje, et al.
Food Research International (2017) Vol. 104, pp. 25-38
Closed Access | Times Cited: 176
Can we improve the nutritional quality of meat?
Nigel Scollan, Eleri M. Price, Sarah Morgan, et al.
Proceedings of The Nutrition Society (2017) Vol. 76, Iss. 4, pp. 603-618
Open Access | Times Cited: 136
Bioactivity and health effects of ruminant meat lipids. Invited Review
Payam Vahmani, Eric N. Ponnampalam, Jana Kraft, et al.
Meat Science (2020) Vol. 165, pp. 108114-108114
Closed Access | Times Cited: 120
Pork as a Source of Omega-3 (n-3) Fatty Acids
M.E.R. Dugan, Payam Vahmani, Tyler Turner, et al.
Journal of Clinical Medicine (2015) Vol. 4, Iss. 12, pp. 1999-2011
Open Access | Times Cited: 99
Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking
Yi Jiang, Dahu Li, Juncai Tu, et al.
Food Chemistry (2020) Vol. 344, pp. 128587-128587
Closed Access | Times Cited: 94
Review: Nutrigenomics of marbling and fatty acid profile in ruminant meat
Márcio Machado Ladeira, J. P. Schoonmaker, Kendall C Swanson, et al.
animal (2018) Vol. 12, pp. s282-s294
Open Access | Times Cited: 85
Mislabeling identification of fresh retail beef cuts using machine learning – guided REIMS lipidomic fingerprints
Gongshuai Song, Xichuang Guo, Qianyun Li, et al.
Food Control (2024) Vol. 161, pp. 110401-110401
Closed Access | Times Cited: 14
Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies
M. Juárez, Stephanie Lam, B. M. Bohrer, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 872-872
Open Access | Times Cited: 44
Effects of feeding steers extruded flaxseed on its own before hay or mixed with hay on animal performance, carcass quality, and meat and hamburger fatty acid composition
Payam Vahmani, D. C. Rolland, Tim A. McAllister, et al.
Meat Science (2017) Vol. 131, pp. 9-17
Closed Access | Times Cited: 60
Genome wide association study and genomic prediction for fatty acid composition in Chinese Simmental beef cattle using high density SNP array
Bo Zhu, Hong Niu, Wengang Zhang, et al.
BMC Genomics (2017) Vol. 18, Iss. 1
Open Access | Times Cited: 58
Performance, carcass traits and meat quality of Aberdeen Angus, Gascon, Holstein and Fleckvieh finishing bulls
Daniel Bureš, Luděk Bartoň
Livestock Science (2018) Vol. 214, pp. 231-237
Closed Access | Times Cited: 49
Effect of Feeding Pomegranate Byproduct on Fatty Acid Composition of Ruminal Digesta, Liver, and Muscle in Lambs
Antonio Natalello, Giuseppe Luciano, Luciano Morbidini, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 16, pp. 4472-4482
Open Access | Times Cited: 45
Producing high-oleic acid beef and the impact of ground beef consumption on risk factors for cardiovascular disease: A review
Stephen B. Smith, D. K. Lunt, Dana R. Smith, et al.
Meat Science (2020) Vol. 163, pp. 108076-108076
Closed Access | Times Cited: 40
What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?
Anne Listrat, Mohammed Gagaoua, Donato Andueza, et al.
Livestock Science (2020) Vol. 240, pp. 104209-104209
Open Access | Times Cited: 40
Red Meat Amino Acids for Beginners: A Narrative Review
Benjamin Barr, Danielle E. Levitt, Lauren Gollahon
Nutrients (2025) Vol. 17, Iss. 6, pp. 939-939
Open Access
Sustainable insect proteins vs. conventional proteins as fillings in gluten-free oat-based breakfast wraps: nutritional, microbial, and sensory quality
Olamide Abigael Akande, Ayodeji Falayi, Temitope Oguntuga, et al.
(2025) Vol. 3
Open Access
Effect of Linseed Feeding on Carcass and Meat Quality and Intramuscular Fatty Acid Profile of Simmental Bulls Slaughtered at Different Ages
Ana Kaić, Dubravko Škorput, Zoran Luković, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1098-1098
Open Access
Lambs fed with soy lecithin and its effect on carcass parameters, lipid peroxidation and fatty acid composition of meat
Sarita Bonagurio Gallo, Flávia Mallaco Moreira, Daniela Lázara de Almeira, et al.
Tropical Animal Health and Production (2025) Vol. 57, Iss. 3
Closed Access
Genome wide association study identifies SNPs associated with fatty acid composition in Chinese Wagyu cattle
Zezhao Wang, Bo Zhu, Hong Niu, et al.
Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology (2019) Vol. 10, Iss. 1
Open Access | Times Cited: 38
Effect of Dietary Olive Cake Supplementation on Performance, Carcass Characteristics, and Meat Quality of Beef Cattle
Vincenzo Chiofalo, Luigi Liotta, Vittorio Lo Presti, et al.
Animals (2020) Vol. 10, Iss. 7, pp. 1176-1176
Open Access | Times Cited: 36
Enrichment of ruminant meats with health enhancing fatty acids and antioxidants: feed-based effects on nutritional value and human health aspects – invited review
Eric N. Ponnampalam, Michelle Kearns, Ali Kiani, et al.
Frontiers in Animal Science (2024) Vol. 5
Open Access | Times Cited: 4
Multiple strategies association revealed functional candidate FASN gene for fatty acid composition in cattle
Bo Zhu, Tianzhen Wang, Qunhao Niu, et al.
Communications Biology (2025) Vol. 8, Iss. 1
Open Access
Supplementation with plant-derived oils rich in omega-3 polyunsaturated fatty acids for lamb production
Don V. Nguyen, Bunmi S. Malau‐Aduli, John Cavalieri, et al.
Veterinary and Animal Science (2018) Vol. 6, pp. 29-40
Open Access | Times Cited: 37
Comparison of muscle fatty acid composition and lipid stability in lambs stall-fed or pasture-fed alfalfa with or without sainfoin pellet supplementation
Dominique Gruffat, D. Durand, Dayane Cristina Rivaroli, et al.
animal (2019) Vol. 14, Iss. 5, pp. 1093-1101
Open Access | Times Cited: 32
Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods
Dominique Gruffat, Dominique Bauchart, Agnès Thomas, et al.
Food Chemistry (2020) Vol. 343, pp. 128476-128476
Closed Access | Times Cited: 30
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