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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:

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety
Rossi Indiarto, Arif Nanda Irawan, Edy Subroto
Foods (2023) Vol. 12, Iss. 9, pp. 1845-1845
Open Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Techniques of meat preservation- A review
MM Rahman, MA Hashem, MAK Azad, et al.
Meat Research | ISSN (Online Version) 2790-1971 (2023) Vol. 3, Iss. 3
Open Access | Times Cited: 21
Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review
Yiqun Zhu, Mengqing Gu, Yu‐Han Su, et al.
Meat Science (2024) Vol. 213, pp. 109481-109481
Closed Access | Times Cited: 8
A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing
Alice Njolke Mafe, Great Iruoghene Edo, Raghda Makia, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100852-100852
Open Access | Times Cited: 6
Inactivation kinetics of Escherichia coli, Staphylococcus aureus, Latilactobacillus sakei and Debaryomyces hansenii on dry-cured raw ham short-term treated with low-pressure mercury vapor lamp and UV-C LED module
J. C. Pech, H. J. Kunz, Annett Martin, et al.
Journal of Food Measurement & Characterization (2025)
Open Access
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
Xiaoguo Ying, Xinyang Li, Shanggui Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
An investigation of consumer willingness to pay for traceable pork accompanied by supplementary quality assurance information
Zengjin Liu, Tingting Fan, Caixia Li, et al.
Frontiers in Sustainable Food Systems (2025) Vol. 9
Open Access
Gamma rays irradiated polysaccharides: A review of the structure, physicochemical properties, biological activities alteration, and future food applications
Yahya S. Hamed, Khloud R. Hassan, Mohamed E. Salem, et al.
Carbohydrate Polymers (2025), pp. 123326-123326
Closed Access
A review of the irradiation effect on the quality and safety of different types of meat
Hiwa Mohammad Qadr, Najeba F. Salih
Theory and practice of meat processing (2025) Vol. 9, Iss. 4, pp. 314-322
Open Access
Characterization of two virulent Salmonella phages and transient application in egg, meat and lettuce safety
Xiaowen Sun, Fan Xue, Cong Cong, et al.
Food Research International (2024) Vol. 190, pp. 114607-114607
Closed Access | Times Cited: 5
The multi-scale structure changes of γ-ray irradiated potato starch to mitigate pasting/digestion properties
Xiaoqing Lei, Shuo Wang, Yali Li, et al.
Food Research International (2024) Vol. 178, pp. 113931-113931
Closed Access | Times Cited: 3
Quality of pork after electron-beam irradiation: A meta-analysis study
Teguh Wahyono, Tri Ujilestari, Mohammad Miftakhus Sholikin, et al.
Veterinary World (2024), pp. 59-71
Open Access | Times Cited: 3
Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review
Yue Ren, Yilin Wang, Yuxin Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104689-104689
Closed Access | Times Cited: 3
Volatile Compound Markers in Beef Irradiated with Accelerated Electrons
U. A. Bliznyuk, P. Yu. Borshchegovskaya, T. A. Bolotnik, et al.
Molecules (2024) Vol. 29, Iss. 5, pp. 940-940
Open Access | Times Cited: 2
Balancing Freshness and Sustainability: Charting a Course for Meat Industry Innovation and Consumer Acceptance
Emanuele Spada, Rachele De Cianni, Giuseppe Di Vita, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1092-1092
Open Access | Times Cited: 2
Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties
Rossi Indiarto, Amanda Karistael Novita Situmorang, Ashari Harunaningtyas, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 704-728
Open Access | Times Cited: 2
The impact of gamma irradiation on the quality of meat and poultry: A review on its immediate and storage effects
Mohamad Shahrimi Hashim, Salma Mohamad Yusop, Irman Abdul Rahman
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100444-100444
Open Access | Times Cited: 2
Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging
Adeshina Fadeyibi, Olawale Peter Akanbi, Asaju Tesleem Kayode
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 2
Post-harvest Food Quality and Safety in the Global South: Sustainable Management Perspectives
Mildred Osei-Kwarteng, Matthew Chidozie Ogwu, Gustav Komla Mahunu, et al.
(2024), pp. 151-195
Closed Access | Times Cited: 2
Modified Chitosan-Based Coating/Packaging Composites with Enhanced Antibacterial, Antioxidant, and UV-Resistant Properties for Fresh Food Preservation
Changyuan He, Liubo Yuan, Siwei Bi, et al.
ACS Applied Materials & Interfaces (2024) Vol. 16, Iss. 36, pp. 48352-48362
Closed Access | Times Cited: 2
The Application of Ultraviolet Treatment to Prolong the Shelf Life of Chilled Beef
Shuang Teng, Junlan Gan, Yu Chen, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2410-2410
Open Access | Times Cited: 5
Rapid testing of irradiation dose in beef and potatoes by reaction-based optical sensing technique
Anna V. Shik, Pavel V. Sobolev, Yana Zubritskaya, et al.
Journal of Food Composition and Analysis (2023) Vol. 127, pp. 105946-105946
Closed Access | Times Cited: 5
Headspace Solid-Phase Microextraction/Gas Chromatography–Mass Spectrometry and Chemometric Approach for the Study of Volatile Profile in X-ray Irradiated Surface-Ripened Cheeses
Carmen Palermo, Annalisa Mentana, Michele Tomaiuolo, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 416-416
Open Access | Times Cited: 1
The characterisation of cornstarch‐based chlorophyllin composite film for preservation of shrimp under photodynamic irradiation
Ruchika Hansanie Ukwatta, Yalu Zheng, Yan Ma, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3950-3966
Closed Access | Times Cited: 1
Research on Food Preservation Based on Antibacterial Technology: Progress and Future Prospects
Zejing Chu, Hongsu Wang, Biao Dong
Molecules (2024) Vol. 29, Iss. 14, pp. 3318-3318
Open Access | Times Cited: 1
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects
Yuxin Zhang, Zhi-Ming Ma, Jiaxin Chen, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-26
Closed Access | Times Cited: 1
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