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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: 50

Showing 1-25 of 50 citing articles:

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: 17
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: 23
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: 13
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 | Times Cited: 1
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 | Times Cited: 1
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: 7
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: 7
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: 6
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: 6
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: 5
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: 5
Protein oxidation: The effect of different preservation methods or phenolic additives during chilled and frozen storage of meat/meat products
Deniz Günal‐Köroğlu, Hilal Yılmaz, Büşra Gültekin Subaşı, et al.
Food Research International (2024) Vol. 200, pp. 115378-115378
Closed Access | Times Cited: 5
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
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
Modeling the growth and volatile metabolite production of spoilage-causing Brochothrix thermosphacta on solid meat substrates under modified atmospheres
Lingyun Chen, Raejeong Ryu, Lotta Kuuliala, et al.
International Journal of Food Microbiology (2025) Vol. 434, pp. 111150-111150
Closed Access
Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles usingE-nose, E-tongue and HS-SPME-GC–MS
Yuanfang Xu, Xiaoyu Wang, Qing Mao, et al.
Food Chemistry X (2025) Vol. 27, pp. 102352-102352
Open Access
Impact of Gamma Irradiation on the Quality Parameters and Composition of Smoked Duck Breast
Mohamad Shahrimi Hashim, Salma Mohamad Yusop, Irman Abdul Rahman, et al.
Food Control (2025), pp. 111308-111308
Closed Access
Green processing technology of meat and meat products: A review
A. S. El-tahlawy
Theory and practice of meat processing (2025) Vol. 10, Iss. 1, pp. 32-44
Open Access
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: 4
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: 4
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: 4
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
Estimation of Irradiation Doses in Chicken Samples Using a Reaction-Based Fingerprinting Method
Anna V. Shik, I. A. Stepanova, Marina V. Koksharova, et al.
(2025)
Closed Access
Organoleptic Properties of Edible Mushroom
Nand Kumar Kashyap, Milan Hait, Arvind Kumar Bhardwaj
Reference series in phytochemistry (2025), pp. 1-51
Closed Access
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