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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:

Sheep and Goat Meat Processed Products Quality: A Review
A. Teixeira, Severiano Silva, Cristina Guedes, et al.
Foods (2020) Vol. 9, Iss. 7, pp. 960-960
Open Access | Times Cited: 86

Showing 1-25 of 86 citing articles:

Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation
Ignacio Gutiérrez‐del‐Río, Sara López‐Ibáñez, Patricia Magadán‐Corpas, et al.
Antioxidants (2021) Vol. 10, Iss. 8, pp. 1264-1264
Open Access | Times Cited: 201
A comprehensive insight into plant-derived extracts/bioactives: Exploring their antimicrobial mechanisms and potential for high-performance food applications
Hafiz Abdul Rasheed, Abdur Rehman, Aiman Karim, et al.
Food Bioscience (2024) Vol. 59, pp. 104035-104035
Closed Access | Times Cited: 17
Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors
Tianyu Su, Yu Fu, Jiaxin Tan, et al.
Food Chemistry X (2025) Vol. 25, pp. 102159-102159
Open Access | Times Cited: 2
Extensive Sheep and Goat Production: The Role of Novel Technologies towards Sustainability and Animal Welfare
Severiano Silva, Laura Sacarrão-Birrento, Mariana Almeida, et al.
Animals (2022) Vol. 12, Iss. 7, pp. 885-885
Open Access | Times Cited: 61
Antimicrobial effect of garlic against foodborne pathogens in ground mutton
Khalid Ibrahim Sallam, Mona Talaat Raslan, Rana Fahmi Sabala, et al.
Food Microbiology (2024) Vol. 120, pp. 104462-104462
Closed Access | Times Cited: 9
African traditional foods and sustainable food security
Ogugua C. Aworh
Food Control (2022) Vol. 145, pp. 109393-109393
Closed Access | Times Cited: 30
Determining Food Stability to Achieve Food Security
Juan García‐Díez, Carla Gonçalves, Luca Grispoldi, et al.
Sustainability (2021) Vol. 13, Iss. 13, pp. 7222-7222
Open Access | Times Cited: 36
Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”
Svetlana Bogdanović, Slaviša Stanković, Tanja Berić, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 664-664
Open Access | Times Cited: 11
Effects of dry and wet ageing on culled goat meat quality
Lucrezia Forte, Pasquale De Palo, Giuseppe Natrella, et al.
Italian Journal of Animal Science (2024) Vol. 23, Iss. 1, pp. 693-706
Open Access | Times Cited: 4
Structural Characteristics of Sheep and Goat Husbandry in Çorum Province
Hacer Tüfekci, Başak Özten
Deleted Journal (2025), pp. 73-81
Open Access
Polycyclic Aromatic Hydrocarbons Burden of Meats Singed with Different Fuel Sources from Abattoirs in Ghana and Associated Cancer Risk Assessment
Prosper Manu Abdulai, Chika Ossai, Anthoneth Ndidi Ezejiofor, et al.
Environmental Health Insights (2025) Vol. 19
Open Access
A Comprehensive review of AI-Based Collagen Valorization: Recent Trends, Innovations in Extraction, and Applications
Arthi Srinivasan, Arun Kumar Gupta, Vigneswaran Narayanamurthy
Green Analytical Chemistry (2025), pp. 100212-100212
Open Access
Effect of Antifreeze Glycopeptides on the Quality and Microstructure of Frozen Lamb Meatballs
Rong Dong, Shengkun Yan, Guoqiang Wang, et al.
Metabolites (2025) Vol. 15, Iss. 3, pp. 202-202
Open Access
Microbial Dynamics and Quality Evolution in the Spontaneous Fermentation of the Traditional Meat Product Sjenica Sheep Stelja
Tanja Petrović, Vladimir Tomović, Sunčica Kocić‐Tanackov, et al.
Fermentation (2025) Vol. 11, Iss. 4, pp. 221-221
Open Access
The Effect of the Level of Goat Liver Addition to Goat Minced Meat on the Near-Infrared Spectra, Colour, and Shelf Life of Samples
Louwrens C. Hoffman, Wencong Wu, Shuxin Zhang, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1430-1430
Open Access
Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality
Iasmin Ferreira, Lia Vasconcelos, Ana Leite, et al.
Biomolecules (2022) Vol. 12, Iss. 10, pp. 1416-1416
Open Access | Times Cited: 17
Investigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomy
Emin Arslan, Hakan Kendir, Halil AKMEŞE, et al.
Sustainability (2023) Vol. 15, Iss. 17, pp. 12889-12889
Open Access | Times Cited: 9
Effects of Various Spice Marinades on the Physicochemical and Sensory Properties of Black Goat Jerky
Da-Mi Choi, Hack-Youn Kim, Sol-Hee Lee
Food Science of Animal Resources (2024)
Open Access | Times Cited: 3
Characterisation of Dry-Salted Violino and Bresaola from Grass-Fed Bergamasca Sheep
Alexander Lopez, E. Mainardi, E. Beretta, et al.
Animals (2024) Vol. 14, Iss. 3, pp. 488-488
Open Access | Times Cited: 3
Novel Insights into the Differences in Nutrition Value, Gene Regulation and Network Organization between Muscles from Pasture-Fed and Barn-Fed Goats
Yufeng Yang, Yan Wang, Huiquan Shan, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 381-381
Open Access | Times Cited: 14
The potential of goat meat as a nutrition source for schoolchildren
Gulzhan Tokysheva, Kadyrzhan Makangali, Yasin Uzakov, et al.
Potravinarstvo Slovak Journal of Food Sciences (2022) Vol. 16, pp. 398-410
Open Access | Times Cited: 13
Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat
Nicoletta P. Mangia, Michele Cottu, Maria Aponte, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 633-633
Open Access | Times Cited: 2
Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source
A. Teixeira, Iasmin Ferreira, Etelvina Pereira, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1824-1824
Open Access | Times Cited: 17
Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach
Karolina Macháčková, Jiří Zelený, Daniel W. Lang, et al.
Sustainability (2021) Vol. 13, Iss. 5, pp. 2490-2490
Open Access | Times Cited: 16
Valuation of Goat and Sheep By-Products: Challenges and Opportunities for Their Use
Ana Rita Ribeiro de Araújo Cordeiro, Taliana Kênia Alencar Bezerra, Marta Suely Madruga
Animals (2022) Vol. 12, Iss. 23, pp. 3277-3277
Open Access | Times Cited: 12
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