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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:

Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour
Magdalena I. Cerón‐Guevara, Esmeralda Rangel‐Vargas, José M. Lorenzo, et al.
Foods (2020) Vol. 9, Iss. 6, pp. 760-760
Open Access | Times Cited: 53

Showing 1-25 of 53 citing articles:

Effects of umami substances as taste enhancers on salt reduction in meat products: A review
Fang Ma, Yang Li, Yuanlv Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114248-114248
Closed Access | Times Cited: 21
Edible mushrooms as a novel trend in the development of healthier meat products
Antonio Pérez-Montes, Esmeralda Rangel‐Vargas, José M. Lorenzo, et al.
Current Opinion in Food Science (2020) Vol. 37, pp. 118-124
Closed Access | Times Cited: 97
Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
Esmeralda Rangel‐Vargas, José A. Rodrı́guez, Rubén Domínguez, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2687-2687
Open Access | Times Cited: 57
Pleurotus Genus as a Potential Ingredient for Meat Products
Brisa del Mar Torres-Martínez, Rey David Vargas-Sánchez, Gastón Ramón Torrescano-Urrutia, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 779-779
Open Access | Times Cited: 40
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
Effect of Salt Content Reduction on Food Processing Technology
Jana Rysová, Zuzana Šmídová
Foods (2021) Vol. 10, Iss. 9, pp. 2237-2237
Open Access | Times Cited: 48
A critical review of fungal proteins: Emerging preparation technology, active efficacy and food application
Bijie Wang, Ying Shi, Hongyun Lu, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104178-104178
Closed Access | Times Cited: 22
Edible fungus-derived bioactive components as innovative and sustainable options in health promotion
Xingnan Wang, Yike Han, Shiqi Li, et al.
Food Bioscience (2024) Vol. 59, pp. 104215-104215
Closed Access | Times Cited: 7
Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders
Aneta Sławińska, Ewa Jabłońska‐Ryś, Waldemar Gustaw
Applied Sciences (2024) Vol. 14, Iss. 5, pp. 1938-1938
Open Access | Times Cited: 6
Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty
Wan Abd Al Qadr Imad Wan‐Mohtar, Sarina Abdul Halim Lim, Nurul Zahidah Kamarudin, et al.
Journal of Food Science (2020) Vol. 85, Iss. 10, pp. 3124-3133
Open Access | Times Cited: 45
Edible mushrooms: A sustainable novel ingredient for meat analogs
Umesh Singh, Pooja Tiwari, Sneha Kelkar, et al.
eFood (2023) Vol. 4, Iss. 6
Open Access | Times Cited: 16
Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties
Fabiana Mantovani Gomes França, Samara dos Santos Harada-Padermo, Rafaela Alves Frasceto, et al.
LWT (2021) Vol. 154, pp. 112724-112724
Open Access | Times Cited: 28
Bioactive Secondary Metabolites in Mushrooms: A Focus on Polyphenols, Their Health Benefits and Applications
Melinda Fogarasi, Silvia Amalia Nemeş, Anca Corina Fărcaş, et al.
Food Bioscience (2024), pp. 105166-105166
Open Access | Times Cited: 4
Edible Mushrooms: a Nutrient-Rich Ingredient for Healthier Food Products – A Review
Carolina Losoya‐Sifuentes, Mario Cruz, María del Refugio Rocha-Pizaña, et al.
Current Nutrition Reports (2025) Vol. 14, Iss. 1
Closed Access
Tamarind (Tamarindus indica L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages
Rafael Sepúlveda Fonsêca Trevisan Passos, Camila Cristina Avelar de Sousa, Maurício Costa Alves da Silva, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 197-197
Open Access
Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation
Jenny R. Rodriguez-Jimenez, Carlos A. Amaya‐Guerra, Armando Quintero‐Ramos, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 624-624
Open Access
The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products
Juana Fernández‐López, Manuel Viuda‐Martos, Carmen Botella‐Martínez, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 977-977
Open Access
Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement
Doo Yeon Jung, Hyun Jung Lee, Dong-Jin Shin, et al.
Meat Science (2022) Vol. 194, pp. 108993-108993
Closed Access | Times Cited: 17
Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms
Meltem Boylu, Géza Hitka, György Kenesei
Foods (2024) Vol. 13, Iss. 13, pp. 2115-2115
Open Access | Times Cited: 3
Partial replacement of fat and salt in liver pâté by addition of Agaricus bisporus and Pleurotus ostreatus flour
Magdalena I. Cerón‐Guevara, Eva M. Santos, José M. Lorenzo, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 12, pp. 6171-6181
Closed Access | Times Cited: 22
Sensory Flavor Profile of Split Gill Mushroom (Schizophyllum commune) Extract and Its Enhancement Effect on Taste Perception in Salt Solution and Seasoned Clear Soup
Tanwarat Laplamool, Suntaree Suwonsichon, Sarisuk Sittiketgorn, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3745-3745
Open Access | Times Cited: 8
Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites
Sandra Rodrigues, Lia Vasconcelos, Ana Leite, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2962-2962
Open Access | Times Cited: 7
Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers
Grzegorz Tokarczyk, Katarzyna Felisiak, Iwona Adamska, et al.
Molecules (2023) Vol. 28, Iss. 19, pp. 6975-6975
Open Access | Times Cited: 7
Quantitative Analysis of Perceived Saltiness through Combination of Sensory Evaluation and Electronic Tongue and its Method Validation
Xue Xia, Ying Zhang, Jingyang Yu, et al.
Food Analytical Methods (2024) Vol. 17, Iss. 5, pp. 727-738
Closed Access | Times Cited: 2
Nutritional composition, efficacy and mechanisms of oyster mushrooms (Pleurotus spp.) in preventing metabolic syndrome: insights into perspectives and challenges
Muhammad Dhia Lai, Kien Chai Ong, Bavani Arumugam, et al.
Food Bioscience (2024) Vol. 61, pp. 104768-104768
Closed Access | Times Cited: 2
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