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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:

Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions
Leidy Marcela Montoya, Quintero P. Natalia, Stevens Ortiz, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1066-1066
Open Access | Times Cited: 14

Showing 14 citing articles:

Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance
Yuanxue Gao, Yan Zhao, Yao Yao, et al.
Food Chemistry (2024) Vol. 447, pp. 138982-138982
Closed Access | Times Cited: 12
Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification
María Cristina Cardona Moltó, Diana F. Izquierdo, José Manuel Barat Baviera, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 10, pp. 2485-2514
Open Access | Times Cited: 20
The botanical details, pharmacological activities and industrial applications of date seed (Phoenix dactylifera L.)
Susan Chinedu Nwachukwu, Great Iruoghene Edo, Princess Oghenekeno Samuel, et al.
Phytochemistry Reviews (2024)
Closed Access | Times Cited: 10
Effect of fructo-oligosaccharides on growth performance and meat quality in broilers
Zhihui Yan, Xiaowu Tang, Ruofan Wu, et al.
Frontiers in Veterinary Science (2025) Vol. 11
Open Access
Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages
Aline de Carvalho Correa, Melina Savioli Lopes, Rafael Firmani Perna, et al.
Carbohydrate Polymers (2023) Vol. 323, pp. 121396-121396
Closed Access | Times Cited: 18
Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts
Sashuang Dong, Lanyin Li, Fanyu Hao, et al.
Poultry Science (2023) Vol. 103, Iss. 2, pp. 103287-103287
Open Access | Times Cited: 16
Effects of chitosan nanoparticles incorporation on the physicochemical quality of cellulose coated deep-fried meatballs
Zun Wang, Ken Ng, Robyn D. Warner, et al.
Food Control (2023) Vol. 149, pp. 109715-109715
Open Access | Times Cited: 13
Incorporating dietary fiber from fruit and vegetable waste in meat products: a systematic approach for sustainable meat processing and improving the functional, nutritional and health attributes
Abdul Haque, Saghir Ahmad, Z. R. Azaz Ahmad Azad, et al.
PeerJ (2023) Vol. 11, pp. e14977-e14977
Open Access | Times Cited: 11
Chia (Salvia hispanica L.) Mucilage as a Novel Fat Replacer in Beef Patties Cooked with Different Methods: Physico-Chemical, Technological, and Nutritional Perspectives
Özlem Yüncü‐Boyacı, Hülya Serpil Kavuşan, Meltem Serdaroğlu
Journal of Culinary Science & Technology (2022), pp. 1-29
Closed Access | Times Cited: 13
Coffee Silverskin as a Fat Replacer in Chicken Patty Formulation and Its Effect on Physicochemical, Textural, and Sensory Properties
İzzet Özhamamcı
Applied Sciences (2024) Vol. 14, Iss. 15, pp. 6442-6442
Open Access | Times Cited: 1
Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: Some New Perspectives
Witoon Prinyawiwatkul
Foods (2023) Vol. 12, Iss. 11, pp. 2095-2095
Open Access | Times Cited: 3
Development and Characterization of Symbiotic Buffalo Petit Suisse Cheese Utilizing Whey Retention and Inulin Incorporation
Rebeca Morais, Pedro Ivo Soares, Sinthya Kelly Queiroz Morais, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4343-4343
Open Access | Times Cited: 2
ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI
Mine Kırkyol, Ahmet Akköse
GIDA / THE JOURNAL OF FOOD (2024) Vol. 49, Iss. 3, pp. 478-503
Open Access
Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with Lactobacillus sakei
Piedad Margarita Montero Castillo, Verónica Morelos Martelo, Katiuska Gómez Acevedo, et al.
Fermentation (2023) Vol. 9, Iss. 10, pp. 913-913
Open Access
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