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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:

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

Showing 14 citing articles:

Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats
Stergios Melios, Simona Grasso, Declan Bolton, et al.
Current Opinion in Food Science (2024) Vol. 58, pp. 101183-101183
Open Access | Times Cited: 4
Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation
Baofang Xing, Tianming Zhou, Haotian Gao, et al.
Food Research International (2023) Vol. 169, pp. 112937-112937
Closed Access | Times Cited: 12
Designing novel industrial and functional foods using the bioactive compounds from Nigella sativa L. (black cumin): Biochemical and biological prospects toward health implications
Muhammad H. Alu’datt, Taha Rababah, Doa’a Al-u’datt, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 1865-1893
Open Access | Times Cited: 3
Morphological, physiological and biochemical response of Lallemantia species to elevated temperature and light duration during seed development
Arezoo Paravar, Saeideh Maleki Farahani, Alireza Rezazadeh
Heliyon (2023) Vol. 9, Iss. 4, pp. e15149-e15149
Open Access | Times Cited: 6
Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile
Elena Bartkienė, Arnoldas Rimsa, Eglė Zokaitytė, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2093-2093
Open Access | Times Cited: 6
Wound Healing, Anti-analgesic, and Antioxidant Activity of Nigella sativa Linn., Essential Based Topical Formulations in Rat Model Experimental Skin Defects
Ümit Erdoğan, Özlem Özmen, Merve Özer
Journal of Essential Oil Bearing Plants (2023) Vol. 26, Iss. 1, pp. 45-60
Closed Access | Times Cited: 5
Effect of cumin on flavor and protein oxidation of roast lamb with different roasting time
Kexin Cheng, Teng Liu, Yan Ma, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 1, pp. 9240054-9240054
Open Access | Times Cited: 1
Functional and Clean Label Dry Fermented Meat Products: Phytochemicals, Bioactive Peptides, and Conjugated Linoleic Acid
Małgorzata Karwowska, Paulo E. S. Munekata, José M. Lorenzo, et al.
Applied Sciences (2022) Vol. 12, Iss. 11, pp. 5559-5559
Open Access | Times Cited: 6
Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals
Khaoula Belguith, Zeineb Jrad, Olfa Oussaief, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1032-1032
Open Access
Identification of natural antioxidants using GC-MS analysis from Moringa oleifera with meat preservative potential
Nadia Sardar, Yamin Bibi, Muhammad Arshad, et al.
Emirates Journal of Food and Agriculture (2024) Vol. 36, pp. 1-10
Open Access
Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type
Mükerrem Kaya, Güzin Kaban
Foods (2024) Vol. 13, Iss. 23, pp. 3839-3839
Open Access
Development of Volatile Compounds in Raw Fermented Sausages with Reduced Nitrogen Compounds—The Effect of Tomato Pomace Addition
Patrycja Skwarek, José M. Lorenzo, Laura Purriños, et al.
Molecules (2024) Vol. 29, Iss. 24, pp. 5826-5826
Open Access
Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review
Yuhang Fan, Iftikhar Hussain Badar, Qian Liu, et al.
Meat Science (2024) Vol. 221, pp. 109732-109732
Closed Access
Flavour of Cereal and Pseudocereal Proteins
Jing Zhao, Madeline Gibson, Ava Froble, et al.
Royal Society of Chemistry eBooks (2023), pp. 212-233
Closed Access
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