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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:

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils
Márcio Vargas-Ramella, Paulo E. S. Munekata, Mirian Pateiro, et al.
Foods (2020) Vol. 9, Iss. 5, pp. 571-571
Open Access | Times Cited: 76

Showing 1-25 of 76 citing articles:

Bioactive Compounds and Quality of Extra Virgin Olive Oil
Cecilia Jiménez-López, María Carpena, Catarina Lourenço‐Lopes, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1014-1014
Open Access | Times Cited: 361
Spray Drying for the Encapsulation of Oils—A Review
Nameer Khairullah Mohammed, Chin Ping Tan, Yazid Abd Manap, et al.
Molecules (2020) Vol. 25, Iss. 17, pp. 3873-3873
Open Access | Times Cited: 179
Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications
Yali Yu, Xiaoyu Lu, Tiehua Zhang, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 601-601
Open Access | Times Cited: 96
The Role of Microencapsulation in Food Application
Mariel Calderón‐Oliver, Edith Ponce‐Alquicira
Molecules (2022) Vol. 27, Iss. 5, pp. 1499-1499
Open Access | Times Cited: 83
Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils
Tainara Santos Oliveira, Rogéria Comastri de Castro Almeida, Vanessa de Lima Silva, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 147-147
Open Access | Times Cited: 2
Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products
Rubén Domínguez, Paulo ES Munekata, Mirian Pateiro, et al.
Current Opinion in Food Science (2020) Vol. 37, pp. 135-144
Closed Access | Times Cited: 102
Consumer perceptions towards healthier meat products
A. Teixeira, Sandra Rodrigues
Current Opinion in Food Science (2020) Vol. 38, pp. 147-154
Open Access | Times Cited: 85
Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions
Julliane Carvalho Barros, Paulo E. S. Munekata, Francisco Allan Leandro de Carvalho, et al.
Meat Science (2020) Vol. 173, pp. 108396-108396
Open Access | Times Cited: 80
Future trends of processed meat products concerning perceived healthiness: A review
Iftikhar Hussain Badar, Haotian Liu, Qian Chen, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4739-4778
Closed Access | Times Cited: 75
Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat
Elisa Rafaela Bonádio Bellucci, Paulo E. S. Munekata, Mirian Pateiro, et al.
Meat Science (2020) Vol. 171, pp. 108284-108284
Open Access | Times Cited: 73
Main animal fat replacers for the manufacture of healthy processed meat products
Rubén Domínguez, José M. Lorenzo, Mirian Pateiro, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 9, pp. 2513-2532
Closed Access | Times Cited: 40
Improving the lipid profile of beef burgers added with chia oil (Salvia hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial animal fat replacers
Carmen Botella‐Martínez, Aarón Gea-Quesada, Estrella Sayas‐Barberá, et al.
LWT (2022) Vol. 161, pp. 113416-113416
Open Access | Times Cited: 39
Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers
Iftikhar Hussain Badar, Yuexin Li, Haotian Liu, et al.
Meat Science (2023) Vol. 199, pp. 109143-109143
Closed Access | Times Cited: 23
Tiger nut (Cyperus esculentus L.) oil: A review of bioactive compounds, extraction technologies, potential hazards and applications
Yiming Zhang, Shangde Sun
Food Chemistry X (2023) Vol. 19, pp. 100868-100868
Open Access | Times Cited: 22
Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes
Artur J. Martins, José M. Lorenzo, Daniel Franco, et al.
Gels (2020) Vol. 6, Iss. 2, pp. 17-17
Open Access | Times Cited: 68
Satiety from healthier and functional foods
Paulo E. S. Munekata, José Ángel Pérez‐Álvarez, Mirian Pateiro, et al.
Trends in Food Science & Technology (2021) Vol. 113, pp. 397-410
Closed Access | Times Cited: 49
Use of olive oil as fat replacer in meat emulsions
Gema Nieto, José M. Lorenzo
Current Opinion in Food Science (2021) Vol. 40, pp. 179-186
Closed Access | Times Cited: 48
Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products
Norma Angélica Santiesteban López, Julián Andrés Gómez‐Salazar, Eva M. Santos, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2613-2613
Open Access | Times Cited: 30
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Meat Science (2024) Vol. 212, pp. 109474-109474
Closed Access | Times Cited: 7
Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage
Márcio Vargas-Ramella, Paulo E. S. Munekata, Mohammed Gagaoua, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1487-1487
Open Access | Times Cited: 43
Effect of replacing traditional ingredients for oils and flours from nuts and seeds on the characteristics and consumer preferences of lamb meat burgers
Adrián Rabadán, Manuel Álvarez‐Ortí, Elena Martinéz, et al.
LWT (2020) Vol. 136, pp. 110307-110307
Closed Access | Times Cited: 40
Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing
Rubén Domínguez, B. M. Bohrer, Paulo E. S. Munekata, et al.
Molecules (2021) Vol. 26, Iss. 1, pp. 190-190
Open Access | Times Cited: 36
Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers
Danila Foggiaro, Rubén Domínguez, Mirian Pateiro, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 596-596
Open Access | Times Cited: 27
Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review
Carmen Botella‐Martínez, José Ángel Pérez‐Álvarez, Estrella Sayas‐Barberá, et al.
Biomolecules (2023) Vol. 13, Iss. 5, pp. 778-778
Open Access | Times Cited: 15
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