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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:

Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review
Mynul Hasan Shakil, Anuva Talukder Trisha, Mizanur Rahman, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3355-3355
Open Access | Times Cited: 98

Showing 1-25 of 98 citing articles:

Multimetallic transition metal complexes:Luminescent probes for biomolecule sensing, ion detection, imaging and therapeutic application
Bishnu Das, Parna Gupta
Coordination Chemistry Reviews (2024) Vol. 504, pp. 215656-215656
Closed Access | Times Cited: 24
Food and human health applications of edible mushroom by-products
Pablo Navarro-Simarro, Lourdes Gómez‐Gómez, Oussama Ahrazem, et al.
New Biotechnology (2024) Vol. 81, pp. 43-56
Open Access | Times Cited: 19
IMPACT OF CURING SALT (NITRITES) ON THE PROCESSED MEAT PRODUCTS AND ITS ALTERNATIVES: A REVIEW
Kasun Dissanayake
New Materials Compounds and Applications (2024) Vol. 8, Iss. 2, pp. 254-264
Open Access | Times Cited: 17
Trends of Nanoencapsulation Strategy for Natural Compounds in the Food Industry
Lamia Taouzinet, Ouarda Djaoudene, Sofiane Fatmi, et al.
Processes (2023) Vol. 11, Iss. 5, pp. 1459-1459
Open Access | Times Cited: 25
Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health
Stefan Dragoev
Foods (2024) Vol. 13, Iss. 5, pp. 797-797
Open Access | Times Cited: 13
Determining food safety in canned food using fuzzy logic based on sulphur dioxide, benzoic acid and sorbic acid concentration
Nidhi Rajesh Mavani, Jarinah Mohd Ali, M.A. Hussain, et al.
Heliyon (2024) Vol. 10, Iss. 4, pp. e26273-e26273
Open Access | Times Cited: 8
Food contaminants: Impact of food processing, challenges and mitigation strategies for food security
Arumugam Vignesh, Thomas Cheeran Amal, Krishnan Vasanth
Food Research International (2024) Vol. 191, pp. 114739-114739
Closed Access | Times Cited: 8
Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications
Adel Mirza Alizadeh, Mansoureh Mohammadi, Fataneh Hashempour‐Baltork, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access | Times Cited: 1
The Role of Meat Lipids in Nutrition and Health: Balancing Benefits and Risks
José A. M. Prates
Nutrients (2025) Vol. 17, Iss. 2, pp. 350-350
Open Access | Times Cited: 1
Active packaging: Development and characterization of polyvinyl alcohol (PVA) and nitrite film for pork preservation
Rômicy Dermondes Souza, Edivânia Ribeiro Lopes, Eduardo Mendes Ramos, et al.
Food Chemistry (2023) Vol. 437, pp. 137811-137811
Closed Access | Times Cited: 21
N‐Nitrosamines: a potential hazard in processed meat products
Gülsüm Deveci, Nilüfer Acar Tek
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 2551-2560
Closed Access | Times Cited: 20
A review on nitrates’ health benefits and disease prevention
Madhavi Apte, Nishigandha Nadavade, Sohail Shakeel Sheikh
Nitric Oxide (2023) Vol. 142, pp. 1-15
Closed Access | Times Cited: 19
Slaughterhouse blood: A state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy
Arun Kumar Gupta, Nurrulhidayah Ahmad Fadzillah, Siti Jamilah Mohd Sukri, et al.
Food Bioscience (2024) Vol. 61, pp. 104644-104644
Closed Access | Times Cited: 7
A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing
Jesús Madueña Molina, Jesús M. Frías, Declan Bolton, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 746-746
Open Access | Times Cited: 6
S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked ham
Bruna Fernandes Andrade, Angélica Souza Guimarães, Lorrany Ramos do Carmo, et al.
Meat Science (2023) Vol. 209, pp. 109397-109397
Closed Access | Times Cited: 13
Nonmetal catalyst boosting amplification of both colorimetric and electrochemical signal for multi-mode nitrite sensing
Ying Li, Yuyang Zhang, Rida Javed, et al.
Food Chemistry (2023) Vol. 441, pp. 138315-138315
Closed Access | Times Cited: 13
High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”)
Ana I. Carrapiso, María Jesús Martín, Matilde D’Arrigo, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 687-687
Open Access | Times Cited: 5
Current challenges and development strategies of bacteriocins produced by lactic acid bacteria applied in the food industry
Qingping Liang, Zhemin Liu, Ziyu Liang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Closed Access | Times Cited: 4
Nitrites in Meat Products in Serbia: Harmful or Safe?
Jasna Kureljušić, Jelena Maletić, Slavoljub Stanojević, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 489-489
Open Access
Lactiplantibacillus plantarum, the Integral Member of Vegetable Fermentations
Spiros Paramithiotis
Applied Biosciences (2025) Vol. 4, Iss. 1, pp. 7-7
Open Access
Comparative studies on physicochemical properties, volatile flavor substances and microbial community of Mianning ham at different altitudes
Qianhui Zeng, Lili Ji, Wei Wang, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
Effects of Pomegranate Flower Extracts on Antioxidant Properties, Phenolic Content, and Quality Attributes of Nitrite Reduced Chicken Sausages
Cem Okan Özer, Ganime Beyzanur Var, Ezgi Demir Özer, et al.
Animal Science Journal (2025) Vol. 96, Iss. 1
Open Access
Antioxidant and Antimicrobial Activity of Ferulic Acid Added to Dried Meat: Shelf-Life Evaluation
Any Guadalupe Hernández-Jaime, Francisco Castillo-Rangel, Martha María Arévalos-Sánchez, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 708-708
Open Access
Nitrite Effects and Nonthermal Technology for Reducing or Replacing Its Content in Meat Products
Bruna Fernandes Andrade, Lorrany Ramos do Carmo, Marcelo Stefanini Tanaka, et al.
Food Technology and Biotechnology (2025) Vol. 63, Iss. 1, pp. 1-1
Open Access
Hemp Seed-Based Foods and Processing By-Products Are Sustainable Rich Sources of Nutrients and Plant Metabolites Supporting Dietary Biodiversity, Health, and Nutritional Needs
Ricardo Ramos-Sanchez, Nicholas J. Hayward, Donna Henderson, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 875-875
Open Access
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