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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:

Lipid oxidation and its implications to meat quality and human health
Xi Huang, Dong U. Ahn
Food Science and Biotechnology (2019) Vol. 28, Iss. 5, pp. 1275-1285
Open Access | Times Cited: 186

Showing 26-50 of 186 citing articles:

Consequences of non-thermal cold plasma treatment on meat and dairy lipids – A review
Harsh B. Jadhav, Uday S. Annapure
Future Foods (2021) Vol. 4, pp. 100095-100095
Open Access | Times Cited: 46
The texture of plant protein‐based meat analogs by high moisture extrusion: A review
Xin Zhang, Yu Zhao, Xiaohui Zhao, et al.
Journal of Texture Studies (2022) Vol. 54, Iss. 3, pp. 351-364
Closed Access | Times Cited: 35
Influence of Rapeseed Oil on Extruded Plant-Based Meat Analogues: Assessing Mechanical and Rheological Properties
G.I. Saavedra Isusi, Valerie L. Pietsch, Philipp Beutler, et al.
Processes (2023) Vol. 11, Iss. 7, pp. 1871-1871
Open Access | Times Cited: 19
Development of gelatin–sodium caseinate high-oxygen-barrier film containing elderberry (Sambucus nigra L.) extract and its antioxidant capacity on pork
Jieun Choi, Jung Soo Lee, Jaejoon Han, et al.
Food Bioscience (2023) Vol. 53, pp. 102617-102617
Closed Access | Times Cited: 18
Physicochemical Properties, Antioxidant Markers, and Meat Quality as Affected by Heat Stress: A Review
Bochra Bejaoui Kefi, Chaima Sdiri, Ikram Ben Souf, et al.
Molecules (2023) Vol. 28, Iss. 8, pp. 3332-3332
Open Access | Times Cited: 18
Free Radicals and Obesity-Related Chronic Inflammation Contrasted by Antioxidants: A New Perspective in Coronary Artery Disease
Carlo Caiati, Alessandro Stanca, Mario Erminio Lepera
Metabolites (2023) Vol. 13, Iss. 6, pp. 712-712
Open Access | Times Cited: 18
Muscle food and human health: A systematic review from the perspective of external and internal oxidation
Zhaoming Wang, Zhiyuan Wu, Juncai Tu, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 85-99
Closed Access | Times Cited: 18
Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs
Jyotishka Kumar Das, Niloy Chatterjee, Srija Pal, et al.
Foods (2023) Vol. 12, Iss. 1, pp. 218-218
Open Access | Times Cited: 17
Evaluation of Lipid Oxidation Characteristics in Salmon after Simulation of Cold Chain Interruption Using Rapid Evaporation Ionization Mass Spectrometry
Xuelian Yin, Honghai Wang, Weibo Lu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 2, pp. 1391-1404
Closed Access | Times Cited: 6
Effects of faba bean (Vicia faba L.) on fillet quality of Yellow River carp (Cyprinus carpio) via the oxidative stress response
Dongying Song, Yinghao Yun, Zijie He, et al.
Food Chemistry (2022) Vol. 388, pp. 132953-132953
Closed Access | Times Cited: 23
Physicochemical and microbiological analysis of goose meat
Almas Mukhametov, Anatoly Chulenyov, Anastasia Kazak, et al.
Quality Assurance and Safety of Crops & Foods (2023) Vol. 15, Iss. 2, pp. 49-58
Open Access | Times Cited: 15
Antimicrobial and antioxidant effects of an edible coating of Lepidium sativum seed mucilage and Satureja hortensis L. essential oil in Uncooked lamb meat
M R Masteri Farahani, Fakhri Shahidi, Farideh Tabatabaei Yazdi, et al.
Food Control (2023) Vol. 158, pp. 110240-110240
Closed Access | Times Cited: 15
Biopreservative Effect of the Tunisian Halophyte Lobularia maritima Flavonoid Fraction, Used Alone and in Combination with Linalool in Stored Minced Beef Meat
Boutheina Ben Akacha, Stefania Garzoli, Rania Ben Saad, et al.
Metabolites (2023) Vol. 13, Iss. 3, pp. 371-371
Open Access | Times Cited: 14
Humic Substances as a Feed Supplement and the Benefits of Produced Chicken Meat
Slavomí­r Marcinčák, Boris Semjon, Dana Marcinčáková, et al.
Life (2023) Vol. 13, Iss. 4, pp. 927-927
Open Access | Times Cited: 14
Dietary (−)-Epicatechin supplementation regulates myofiber development, fillet quality, and antioxidant status of Yellow River carp (Cyprinus carpio)
Jiali Mi, Dan Liu, Chaobin Qin, et al.
Aquaculture (2023) Vol. 572, pp. 739542-739542
Closed Access | Times Cited: 13
Volatile Compound Markers in Beef Irradiated with Accelerated Electrons
U. A. Bliznyuk, P. Yu. Borshchegovskaya, T. A. Bolotnik, et al.
Molecules (2024) Vol. 29, Iss. 5, pp. 940-940
Open Access | Times Cited: 5
Application of the Effect of Nonthermal Technologies on the Oxidation of Proteins and Lipids in Pigeon Meat during Chilled Storage
Xiaoyang Tong, Yi Zhang, Jinxin Pang, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-14
Open Access | Times Cited: 5
Structural brain preservation: a potential bridge to future medical technologies
Andrew McKenzie, Ariel Zeleznikow-Johnston, Jordan S. Sparks, et al.
Frontiers in Medical Technology (2024) Vol. 6
Open Access | Times Cited: 5
Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky
Kazeem Dauda Adeyemi, Rasheed O. Sulaimon, Hakeem Ishola, et al.
Meat Science (2024) Vol. 219, pp. 109653-109653
Closed Access | Times Cited: 5
Quercetin as an inhibitor of hemoglobin-mediated lipid oxidation: Mechanisms of action and use of molecular docking
Haizhou Wu, Jie Yin, Shulan Xiao, et al.
Food Chemistry (2022) Vol. 384, pp. 132473-132473
Open Access | Times Cited: 21
Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products
Araceli Ulloa-Saavedra, Claudia I. García-Betanzos, María L. Zambrano‐Zaragoza, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2150-2150
Open Access | Times Cited: 20
Biodegradable form stable phase change material for cold storage packaging of meat
Leila Nabi, Moloud Nourani
Meat Science (2023) Vol. 201, pp. 109188-109188
Closed Access | Times Cited: 12
Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation
Won Young Oh, Mi‐Ja Kim, JaeHwan Lee
Food Science and Biotechnology (2023) Vol. 32, Iss. 13, pp. 1805-1819
Closed Access | Times Cited: 11
Recent advance in the biological activity of chlorogenic acid and its application in food industry
Ziqiang Li, Li Niu, Yangfeng Chen, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 10, pp. 4931-4947
Closed Access | Times Cited: 11
Fluid preservation in brain banking: a review.
Andrew McKenzie, Oge Nnadi, Kat D Slagell, et al.
PubMed (2024) Vol. 5
Closed Access | Times Cited: 4

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