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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:

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

Showing 9 citing articles:

Sous-Vide Cooking After Vacuum-Impregnation with Lemon Juice: Effects on the Meat of a Freshwater Fish
Elisa Fernanda Naef, María Victoria Aviles, M. Borgo, et al.
Journal of Culinary Science & Technology (2025), pp. 1-22
Closed Access
Effects of ultrasound-assisted marination on spent hen meats: Microstructure, textural and technological properties
Nazlıcan Çimen, Kübra Ünal, H Alp
Food Bioscience (2024) Vol. 61, pp. 104563-104563
Closed Access | Times Cited: 4
A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle — A Detailed Comparative Study
Can Okan Altan, Demet Kocatepe, Bengünur Çorapçı, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 3999-4024
Open Access | Times Cited: 3
Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers’ Wooden Breast Meat Quality Improvement
Jolita Klementavičiūtė, Paulina Zavistanavičiūtė, Dovilė Klupšaitė, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1367-1367
Open Access | Times Cited: 1
The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts
Jae-Hyun Jeong, Seungtak Jeon, Jiseon Lee, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3463-3463
Open Access | Times Cited: 3
Impacts of papain and bromelain fortified marinades on chilled camel meat quality
Mohamed Hafez, Nahla Shawky, Rasha Elsabagh
Deleted Journal (2024) Vol. 46, Iss. 1, pp. 140-144
Open Access
The effect of reinforced marination with papain and bromelain on chilled beef meat quality
Mohamed Hafez, Nahla Abo EL-Roos, Rasha Elsabagh
Deleted Journal (2024) Vol. 46, Iss. 1, pp. 149-153
Open Access
The impact of rhubarb (Rheum Ribes L.) juice-based marinade on the quality characteristics and microbial safety of chicken breast fillets during refrigerated storage
Pınar Karatepe, Gökhan Kürşad İnci̇li̇, Ali Tekin, et al.
Poultry Science (2024) Vol. 104, Iss. 2, pp. 104719-104719
Open Access
Quality of Physical and Sensory of Super-native Chicken Breast Marinated with Herbs and Spices with Different Levels of Marination Concentration
Huda Oktafa, Agus Prayitno, Hatmiyarni Tri Handayani
Jurnal Ilmu Ternak dan Veteriner (2023) Vol. 28, Iss. 1, pp. 76-85
Open Access
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