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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:

Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage
M. Wes Schilling, A. Pham-Mondala, Nitin Dhowlaghar, et al.
Meat and Muscle Biology (2019) Vol. 3, Iss. 1
Open Access | Times Cited: 12

Showing 12 citing articles:

Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage
Thị Thu Trà Trần, Nữ Minh Nguyệt Tôn, Thanh Triet Nguyen, et al.
Meat Science (2020) Vol. 165, pp. 108106-108106
Closed Access | Times Cited: 50
Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat
Kelang Kang, Fan Zhang, Fuhua Fu, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Potential correlation between volatiles and microbiome of Xiang xi sausages from four different regions
Meijuan Yu, Xiaole Xiang, Huan Tan, et al.
Food Research International (2020) Vol. 139, pp. 109943-109943
Closed Access | Times Cited: 31
Possibilities of using dried oyster mushroom ( Pleurotus ostreatus ) in the production of beef salami
Orhan Özünlü, Haluk Ergezer
Journal of Food Processing and Preservation (2020) Vol. 45, Iss. 2
Open Access | Times Cited: 22
Preparation and Evaluation of Gallate Ester Derivatives Used as Promising Antioxidant and Antibacterial Inhibitors
Xuan Wang, Cuiping Li, Yun Fei, et al.
Chemistry & Biodiversity (2021) Vol. 18, Iss. 3
Closed Access | Times Cited: 12
Effect of Salt (Sodium Chloride) Replacement With Potassium Chloride, High Pressure Processing, and Cold Storage at 4°C on Beef Sausage Volatile Compounds
Theodora Ojangba, Li Zhang, Solomon Boamah, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 6
Profile of volatile compounds in frankfurters from culled goat meat during cold storage
Boris Pisinov, S. Ivanović, Dušan Živković, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 5
Open Access | Times Cited: 6
The storage and preservation of meat: I—Thermal technologies
Youling L. Xiong
Elsevier eBooks (2022), pp. 219-244
Closed Access | Times Cited: 3
Storage Effects on the Quality of Animal- and Plant-Based Sausage Patties
Dakota Cook, J.K. Northcutt, Paul Dawson
European Journal of Agriculture and Food Sciences (2024) Vol. 6, Iss. 3, pp. 8-16
Open Access
Chemical composition of sausages processed with starter cultures Lactobacillus curvatus and Lactococcus lactis subsp. lactis during storage in vacuum packaging
S. I. Lokes, L. V. Shevchenko, V. M. Mykhalska, et al.
Regulatory Mechanisms in Biosystems (2024) Vol. 15, Iss. 3, pp. 405-409
Open Access
Cocktail Sausage Supplemented With Whole Tomato Powder Encapsulated in Chia Seed Mucilage (Salvia hispanica L.) by Lypholization: The Color, Sensory, Textural Properties, and Oxidation Stability of Sausage
Seyed Saeed Sekhavatizadeh, Fatemeh Faryabi, Mohammad Ganje
Food Science & Nutrition (2024) Vol. 12, Iss. 12, pp. 10770-10785
Open Access
A rapid NMR-based approach for the direct determination of lipid oxidation metabolites in dry fermented cured Italian sausages containing α-tocopherol
Carlo Siciliano
Journal of Physics Conference Series (2021) Vol. 1960, Iss. 1, pp. 012006-012006
Open Access | Times Cited: 2
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