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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:

Strategies to Improve Meat Products’ Quality
Claudiu Ștefan Ursachi, Simona Perța-Crișan, Florentina‐Daniela Munteanu
Foods (2020) Vol. 9, Iss. 12, pp. 1883-1883
Open Access | Times Cited: 78

Showing 1-25 of 78 citing articles:

Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review
Mynul Hasan Shakil, Anuva Talukder Trisha, Mizanur Rahman, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3355-3355
Open Access | Times Cited: 87
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: 40
Inorganic additives in meat production and processing
Kasun Dissanayake, Mohamed Rifky, Dulangana Hunupolagama, et al.
E3S Web of Conferences (2024) Vol. 510, pp. 01028-01028
Open Access | Times Cited: 22
IMPACT OF CURING SALT (NITRITES) ON THE PROCESSED MEAT PRODUCTS AND ITS ALTERNATIVES: A REVIEW
Kasun Dissanayake
New Materials Compounds and Applications (2024) Vol. 8, Iss. 2, pp. 254-264
Open Access | Times Cited: 16
Inulin as a functional ingredient and their applications in meat products
Ashinshana U. Illippangama, Dinesh D. Jayasena, Cheorun Jo, et al.
Carbohydrate Polymers (2021) Vol. 275, pp. 118706-118706
Closed Access | Times Cited: 68
Functional meat products: Trends in pro-, pre-, syn-, para- and post-biotic use
Cynthia Farias Manassi, Sofia Steinmetz de Souza, Guilherme de Souza Hassemer, et al.
Food Research International (2022) Vol. 154, pp. 111035-111035
Closed Access | Times Cited: 43
Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review
Sylwia Bulanda, Beata Janoszka
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 8, pp. 4781-4781
Open Access | Times Cited: 36
Applications of date pits in foods to enhance their functionality and quality: A review
Maha Al-Khalili, Nasser Al-Habsi, Mohammad Shafiur Rahman
Frontiers in Sustainable Food Systems (2023) Vol. 6
Open Access | Times Cited: 24
A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages
Selen Sallan, Zeynep Feyza Yılmaz Oral, Mükerrem Kaya
Foods (2023) Vol. 12, Iss. 4, pp. 702-702
Open Access | Times Cited: 21
Advancements in modifying insoluble dietary fiber: Exploring the microstructure, physicochemical properties, biological activity, and applications in food industry—A review
Tong Liu, Hongyu Lei, Xinyu Zhen, et al.
Food Chemistry (2024) Vol. 458, pp. 140154-140154
Closed Access | Times Cited: 11
The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products
Jingjing Mao, Xinyi Wang, Hongfan Chen, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 608-608
Open Access | Times Cited: 10
Boosting nutritional value: the role of iron fortification in meat and meat products
Ahmed Hamad, Pallavi Singh
BioMetals (2025)
Open Access
Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products
Gema Nieto, Juana Fernández‐López, José Ángel Pérez‐Álvarez, et al.
Plants (2021) Vol. 10, Iss. 6, pp. 1069-1069
Open Access | Times Cited: 43
Antioxidant Properties of Cranberry Leaves and Walnut Meal and Their Effect on Nutritional Quality and Oxidative Stability of Broiler Breast Meat
Arabela Elena Untea, Iulia Varzaru, Mihaela Sărăcilă, et al.
Antioxidants (2023) Vol. 12, Iss. 5, pp. 1084-1084
Open Access | Times Cited: 14
Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts
Sashuang Dong, Lanyin Li, Fanyu Hao, et al.
Poultry Science (2023) Vol. 103, Iss. 2, pp. 103287-103287
Open Access | Times Cited: 14
Utilizing foam-structured hydroxypropyl methylcellulose oleogels with curcumin for deep-fried chicken nuggets in carnauba wax-canola oil oleogel
Niaz Mahmud, Joinul Islam, Reza Tahergorabi
Journal of Agriculture and Food Research (2024) Vol. 18, pp. 101364-101364
Open Access | Times Cited: 4
Evaluation of the antimicrobial activity of Eucalyptus radiata essential oil against Escherichia coli strains isolated from meat products
Bernadete Santos, João Henrique Anizio de Farias, Mylena Medeiros Simões, et al.
Brazilian Journal of Biology (2024) Vol. 84
Open Access | Times Cited: 3
Strategies for Healthier Meat Foods: An Overview
Cindy Espinales, María Baldeón, Cinthya Bravo, et al.
Preventive Nutrition and Food Science (2024) Vol. 29, Iss. 1, pp. 18-30
Open Access | Times Cited: 3
Influence of red propolis on the physicochemical, microbiological and sensory characteristics of tilapia (Oreochromis niloticus) salami
Jéssica Ferreira Mafra, Tiago Sampaio de Santana, Alexsandra Iarlen Cabral Cruz, et al.
Food Chemistry (2022) Vol. 394, pp. 133502-133502
Closed Access | Times Cited: 19
Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice
Anna Augustyńska-Prejsnar, Miroslava Kačániová, Małgorzata Ormian, et al.
International Journal of Environmental Research and Public Health (2023) Vol. 20, Iss. 5, pp. 3850-3850
Open Access | Times Cited: 9
Properties and physiological effects of dietary fiber-enriched meat products: a review
Bidyut Prava Mishra, Jyotiprabha Mishra, Biswaranjan Paital, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 9
Lipid Extracts Obtained by Supercritical Fluid Extraction and Their Application in Meat Products
Branislav Šojić, Predrag Putnik, Bojana Danilović, et al.
Antioxidants (2022) Vol. 11, Iss. 4, pp. 716-716
Open Access | Times Cited: 15
Effects of dietary Brevibacillus laterosporus BL1 supplementation on meat quality, antioxidant capacity, and the profiles of muscle amino acids and fatty acids in finishing pigs
Guangying Weng, Miao Yu, Chenxi Deng, et al.
Meat Science (2024) Vol. 219, pp. 109646-109646
Closed Access | Times Cited: 2
Effects of red‐wine grape pomace on the quality and sensory attributes of beef hamburger patty
Anisse Pereira, Hong C. Lee, R.M. Lammert, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 3, pp. 1814-1823
Closed Access | Times Cited: 14
The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage
Paula Borrajo, Małgorzata Karwowska, José M. Lorenzo
Molecules (2022) Vol. 27, Iss. 3, pp. 652-652
Open Access | Times Cited: 14
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