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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:

Re‐evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives
Alicja Mortensen, Fernando Aguilar, Riccardo Crebelli, et al.
EFSA Journal (2017) Vol. 15, Iss. 6
Open Access | Times Cited: 127

Showing 1-25 of 127 citing articles:

Role of Starter Cultures on the Safety of Fermented Meat Products
Marta Laranjo, Maria Eduarda Potes, Miguel Elías
Frontiers in Microbiology (2019) Vol. 10
Open Access | Times Cited: 212
Application of lactic acid bacteria for the biopreservation of meat products: A systematic review
Coral Barcenilla, Miroslav Dučić, Mercedes López, et al.
Meat Science (2021) Vol. 183, pp. 108661-108661
Open Access | Times Cited: 153
Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?
Nadia Oulahal, Pascal Degraeve
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 121
Nitrite and nitrate in meat processing: Functions and alternatives
Yin Zhang, Yingjie Zhang, Jianlin Jia, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100470-100470
Open Access | Times Cited: 93
Mechanisms of Nitrosamine Mutagenicity and Their Relationship to Rodent Carcinogenic Potency
David J. Snodin, Alejandra Trejo‐Martin, David J. Ponting, et al.
Chemical Research in Toxicology (2024) Vol. 37, Iss. 2, pp. 181-198
Closed Access | Times Cited: 16
Re‐evaluation of sodium nitrate (E 251) and potassium nitrate (E 252) as food additives
Alicja Mortensen, Fernando Aguilar, Riccardo Crebelli, et al.
EFSA Journal (2017) Vol. 15, Iss. 6
Open Access | Times Cited: 110
Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients
Karolina Ferysiuk, Karolina M. Wójciak
Antioxidants (2020) Vol. 9, Iss. 8, pp. 711-711
Open Access | Times Cited: 105
Red meat, processed meat, and other dietary protein sources and risk of overall and cause-specific mortality in The Netherlands Cohort Study
Piet A. van den Brandt
European Journal of Epidemiology (2019) Vol. 34, Iss. 4, pp. 351-369
Open Access | Times Cited: 83
Nitrite sources for cured meat products
Kyung Jo, Seonmin Lee, Hae In Yong, et al.
LWT (2020) Vol. 129, pp. 109583-109583
Closed Access | Times Cited: 79
Bioactive peptides generated in the processing of dry-cured ham
Fidel Toldrá, Marta Gallego, Milagro Reig, et al.
Food Chemistry (2020) Vol. 321, pp. 126689-126689
Open Access | Times Cited: 78
Beetroot and radish powders as natural nitrite source for fermented dry sausages
Maristela Midori Ozaki, Paulo E. S. Munekata, Rickyn Alexander Jacinto-Valderrama, et al.
Meat Science (2020) Vol. 171, pp. 108275-108275
Open Access | Times Cited: 76
Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review
Mónica Flores, Fidel Toldrá
Meat Science (2020) Vol. 171, pp. 108272-108272
Closed Access | Times Cited: 72
Nitrites and nitrates from food additives and natural sources and cancer risk: results from the NutriNet-Santé cohort
Eloi Chazelas, F. Pierre, Nathalie Druesne‐Pecollo, et al.
International Journal of Epidemiology (2022) Vol. 51, Iss. 4, pp. 1106-1119
Open Access | Times Cited: 65
Voltammetric sensor based on glassy carbon electrode modified with hierarchical porous carbon, silver sulfide nanoparticles and fullerene for electrochemical monitoring of nitrite in food samples
Ademar Wong, Anderson M. Santos, Andy A. Cárdenas-Riojas, et al.
Food Chemistry (2022) Vol. 383, pp. 132384-132384
Closed Access | Times Cited: 44
N-nitrosamines in processed meats: Exposure, formation and mitigation strategies
Yingfeng Xie, Yaqian Geng, Jinbo Yao, et al.
Journal of Agriculture and Food Research (2023) Vol. 13, pp. 100645-100645
Open Access | Times Cited: 41
Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges
Tiantian Tang, Min Zhang, Chung Lim Law, et al.
Food Research International (2023) Vol. 170, pp. 112984-112984
Closed Access | Times Cited: 39
Dietary exposure to nitrites and nitrates in association with type 2 diabetes risk: Results from the NutriNet-Santé population-based cohort study
Bernard Srour, Eloi Chazelas, Nathalie Druesne‐Pecollo, et al.
PLoS Medicine (2023) Vol. 20, Iss. 1, pp. e1004149-e1004149
Open Access | Times Cited: 29
Research Progress of Nitrite Metabolism in Fermented Meat Products
Qiyuan Shen, Xiaoqun Zeng, Lingyu Kong, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1485-1485
Open Access | Times Cited: 26
A simple manually rotated paper-based analytical device with electrochemical sensors for the determination of nitrite and nitrate
Preeya Kusonpan, Kanjana Kunpatee, Orawon Chailapakul, et al.
Talanta (2025) Vol. 292, pp. 127919-127919
Closed Access | Times Cited: 1
Nitrates and Nitrites in Leafy Vegetables: The Influence of Culinary Processing on Concentration Levels and Possible Impact on Health
Sanja Luetic, Zlatka Knezović, Katarina Jurcic, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 7, pp. 3018-3018
Open Access | Times Cited: 1
Risk assessment of chemical substances of safety concern generated in processed meats
Mónica Flores, Leticia Mora, Milagro Reig, et al.
Food Science and Human Wellness (2019) Vol. 8, Iss. 3, pp. 244-251
Open Access | Times Cited: 70
Reviewing chemical and biological risks in urban agriculture: A comprehensive framework for a food safety assessment of city region food systems
Enrico Buscaroli, Ilaria Braschi, C. Cirillo, et al.
Food Control (2021) Vol. 126, pp. 108085-108085
Open Access | Times Cited: 52
Study of nitrate levels in fruits and vegetables to assess the potential health risks in Bangladesh
Rayhan Uddin, Mostak Uddin Thakur, Mohammad Zia Uddin, et al.
Scientific Reports (2021) Vol. 11, Iss. 1
Open Access | Times Cited: 44
Which meat (substitute) to buy? Is front of package information reliable to identify the healthier and more natural choice?
Thies Petersen, Monika Hartmann, Stefan Hirsch
Food Quality and Preference (2021) Vol. 94, pp. 104298-104298
Closed Access | Times Cited: 41
Zinc Nanocomposite Supported Chitosan for Nitrite Sensing and Hydrogen Evolution Applications
Nada S. Al‐Kadhi, Mahmoud A. Hefnawy, Sherif S. Nafee, et al.
Polymers (2023) Vol. 15, Iss. 10, pp. 2357-2357
Open Access | Times Cited: 21
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