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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:

Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition
Pil‐Nam Seong, Kuyng Mi Park, Soo Hyun Cho, et al.
Korean Journal for Food Science of Animal Resources (2014) Vol. 34, Iss. 3, pp. 297-306
Open Access | Times Cited: 77

Showing 1-25 of 77 citing articles:

The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges
Babatunde Oluwasegun Alao, Andrew Bamidele Falowo, Amanda Yucca Chulayo, et al.
Sustainability (2017) Vol. 9, Iss. 7, pp. 1089-1089
Open Access | Times Cited: 174
Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes
María López‐Pedrouso, Paula Borrajo, Mirian Pateiro, et al.
Food Research International (2020) Vol. 137, pp. 109389-109389
Closed Access | Times Cited: 74
Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain
Paula Borrajo, Mirian Pateiro, Mohammed Gagaoua, et al.
Applied Sciences (2020) Vol. 10, Iss. 7, pp. 2290-2290
Open Access | Times Cited: 50
Black soldier fly larval meal in feed enhances growth performance, carcass yield and meat quality of finishing pigs
Shaphan Y. Chia, Chrysantus M. Tanga, Isaac M. Osuga, et al.
Journal of Insects as Food and Feed (2021) Vol. 7, Iss. 4, pp. 433-447
Closed Access | Times Cited: 45
Edible Offal as a Valuable Source of Nutrients in the Diet—A Review
Agnieszka Latoch, Dariusz M. Stasiak, Patryk Siczek
Nutrients (2024) Vol. 16, Iss. 11, pp. 1609-1609
Open Access | Times Cited: 6
Characterization of Chicken By-products by Mean of Proximate and Nutritional Compositions
Pil‐Nam Seong, Soo Hyun Cho, Kuyng Mi Park, et al.
Korean Journal for Food Science of Animal Resources (2015) Vol. 35, Iss. 2, pp. 179-188
Open Access | Times Cited: 55
Mapping microbial dynamics in anaerobic digestion system linked with organic composition of substrates: Protein and lipid
Chaeyoung Rhee, Sung-Gwan Park, Sung Il Yu, et al.
Energy (2023) Vol. 275, pp. 127411-127411
Closed Access | Times Cited: 14
Sequential Enzymatic Hydrolysis and Ultrasound Pretreatment of Pork Liver for the Generation of Bioactive and Taste-Related Hydrolyzates
Manuel Ignacio López-Martínez, Fidel Toldrá, Leticia Mora
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 28, pp. 15693-15703
Open Access | Times Cited: 4
Exploring Sensory Attributes in Spinach- and Offals-Filled Chicken Roulades: An Empirical Analysis
P Boişteanu, Bianca-Georgiana Anchidin, Marius Mihai Ciobanu
Foods (2025) Vol. 14, Iss. 2, pp. 303-303
Open Access
Impact of Combined Ultrasound and Citric Acid Treatments on the Quality and Safety of Natural Horse Casings Over Storage Durations
A. T. Kostanova, Sholpan Baytukenova, Saule Baytukenova, et al.
Polish Journal of Food and Nutrition Sciences (2025), pp. 37-48
Open Access
Sensomics combined with Chemometrics approaches of enzymatically hydrolyzed animal by-product proteins using biomimetic sensory-based machine perception techniques and gas chromatography-Olfactometry-mass spectrometry (GC-O-MS)
Hee Sung Moon, Se Young Yu, Younglan Ban, et al.
Food Chemistry X (2025) Vol. 26, pp. 102343-102343
Open Access
Type of diet has no major influence on inflammatory response in a Saddleback pig model
Lisa Wahl, Stefanie Rau, Christine Dawczynski, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse
Narcís Feliu-Alsina, E. Saguer
Polish Journal of Food and Nutrition Sciences (2023), pp. 130-138
Open Access | Times Cited: 9
Effect of yeast (Saccharomyces cerevisiae) fermentation on conformational changes in pig liver proteins and their ability to bind to characteristic aldehydes
Jin Luo, Liang Li, Jingcheng Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140637-140637
Closed Access | Times Cited: 3
Ractopamine analysis in pig kidney, liver and lungs: A validation of the method scope extension using QuEChERS as a sample preparation step
Vivian Feddern, Carolina Naves Aroeira, Luciano Molognoni, et al.
Journal of Chromatography B (2018) Vol. 1091, pp. 79-86
Closed Access | Times Cited: 28
Supercritical co2 deodorization of dried pork liver
Blanca Abril, José M. Lorenzo, J.V. García‐Pérez, et al.
Journal of CO2 Utilization (2023) Vol. 70, pp. 102455-102455
Open Access | Times Cited: 8
Distribution of fatty acids and phospholipids in different table cuts and co-products from New Zealand pasture-fed Wagyu-dairy cross beef cattle
Emma N. Bermingham, Mariza Gomes Reis, Arvind Subbaraj, et al.
Meat Science (2018) Vol. 140, pp. 26-37
Open Access | Times Cited: 27
Fatty Acid Composition of Meat and Edible Offal from Free-Living Red Deer (Cervus elaphus)
Violeta Razmaitė, Vidmantas Pileckas, Artūras Šiukščius, et al.
Foods (2020) Vol. 9, Iss. 7, pp. 923-923
Open Access | Times Cited: 22
Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines
Sung-Su Kim, Yee Eun Lee, Cho Hyun Kim, et al.
Food Science of Animal Resources (2022) Vol. 42, Iss. 2, pp. 332-340
Open Access | Times Cited: 12
Pork organs as a potential source of flavour-related substances
Manuel Ignacio López-Martínez, Fidel Toldrá, Leticia Mora
Food Research International (2023) Vol. 173, pp. 113468-113468
Open Access | Times Cited: 6
Water desorption isotherms of pork liver and thermodynamic properties
Eduardo A. Sánchez-Torres, Blanca Abril, J. L. Benedito, et al.
LWT (2021) Vol. 149, pp. 111857-111857
Open Access | Times Cited: 15
Possible Uses of Processed Slaughter Byproducts
Leticia Mora, Fidel Toldrá‐Reig, Milagro Reig, et al.
Elsevier eBooks (2019), pp. 145-160
Closed Access | Times Cited: 17
Replacement of Pork Meat with Pork Head Meat for Frankfurters
Yun‐Sang Choi, Ko‐Eun Hwang, Hyun‐Wook Kim, et al.
Korean Journal for Food Science of Animal Resources (2016) Vol. 36, Iss. 4, pp. 445-451
Open Access | Times Cited: 15
Food synthetic biology-driven protein supply transition: From animal-derived production to microbial fermentation
Yanfeng Liu, Xiaomin Dong, Bin Wang, et al.
Chinese Journal of Chemical Engineering (2020) Vol. 30, pp. 29-36
Closed Access | Times Cited: 15
Compositional Features and Nutritional Value of Pig Brain: Potential and Challenges as a Sustainable Source of Nutrients
Jaruwan Chanted, Worawan Panpipat, Atikorn Panya, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 2943-2943
Open Access | Times Cited: 14
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