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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:

Effect of changes in the structure of myoglobin on the color of meat products
Jun Han, Yaru Wang, Yi Wang, et al.
Food Materials Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 10

Showing 10 citing articles:

Development and Characterization of Hybrid Burgers Made from Pork and Multi-Ingredient Plant Mixtures and Protected with Lactic Acid Bacteria
K. Dasiewicz, Iwona Szymańska, Dominika Opat, et al.
Applied Sciences (2024) Vol. 14, Iss. 14, pp. 6272-6272
Open Access | Times Cited: 5
Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions
Lidia Kurp, Marika Bielecka, Marzena Danowska‐Oziewicz
Applied Sciences (2025) Vol. 15, Iss. 2, pp. 850-850
Open Access
Impact of UV-A Light Dehydration on the Physicochemical Characteristics of Beef Jerky
Mohammed A. Alruzzi, Chandler D. Stafford, Madeleine R. Monsivais, et al.
ACS Food Science & Technology (2025)
Closed Access
Texture, microstructure, and in vitro digestion of hybrid meat gel-type sausages formulated with functionalized pea protein
Yunqing Nie, Youling L. Xiong, Jiang Jiang
Food Hydrocolloids (2025), pp. 111422-111422
Closed Access
Antibacterial mechanism of noni fruit (Morinda citrifolia L.) essential oil against Staphylococcus aureus and its application in beef
Zifei Liu, Congyan Su, Ming Yang, et al.
Food Control (2025), pp. 111370-111370
Closed Access
Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients
Ui-Bin Baek, Hack-Youn Kim
Food Science of Animal Resources (2024) Vol. 44, Iss. 5, pp. 967-987
Open Access | Times Cited: 1
Comparison of the Physicochemical Characteristics of Cell-Based Food and Hanwoo Beef
Bosung Kim, Do‐Yeon Kim, Min‐Ji Kim, et al.
(2024)
Closed Access
Advancements in Sustainable Techniques for Dried Meat Production: an Updated Review
Karthika Pushparaj, Balamuralikrishnan Balasubramanian, Arun Meyyazhagan, et al.
Food and Bioprocess Technology (2024)
Closed Access
Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages
Anna Łepecka, Piotr Szymański, Anna Okoń
Antioxidants (2024) Vol. 13, Iss. 11, pp. 1305-1305
Open Access
Optimization Function for Determining Optimal Dose Range for Beef and Seed Potato Irradiation
Е. К. Козлова, U. A. Bliznyuk, A. P. Chernyaev, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3729-3729
Open Access
Improving beef burger quality during cold storage: effect of Aloe vera gel, packaging, and temperature
Betina Louise Angioletti, Tuany Gabriela Hoffmann, Stefany Pergentino dos Santos, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2024) Vol. 27
Open Access
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