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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:

Consumer perceptions towards healthier meat products
A. Teixeira, Sandra Rodrigues
Current Opinion in Food Science (2020) Vol. 38, pp. 147-154
Open Access | Times Cited: 86

Showing 26-50 of 86 citing articles:

Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites
Sandra Rodrigues, Lia Vasconcelos, Ana Leite, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2962-2962
Open Access | Times Cited: 8
Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source
A. Teixeira, Iasmin Ferreira, Etelvina Pereira, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1824-1824
Open Access | Times Cited: 17
Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)
A. Teixeira, Rubén Domínguez, Iasmin Ferreira, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 961-961
Open Access | Times Cited: 16
Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality
Ana Leite, Lia Vasconcelos, Sergio Lopez, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2579-2579
Open Access | Times Cited: 2
Bodybuilders and high-level meat consumers’ behavior towards rabbit, beef, chicken, turkey, and lamb meat: A comparative review
Shahida Anusha Siddiqui, Shuva Bhowmik, Maliha Afreen, et al.
Nutrition (2023) Vol. 119, pp. 112305-112305
Closed Access | Times Cited: 6
What are the potential strategies to achieve potentially more healthful meat products?
Juliana M. Guedes‐Oliveira, Yuan H. Brad Kim, Carlos Adam Conte‐Júnior
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 12, pp. 6157-6170
Open Access | Times Cited: 14
Recent progress of fat reduction strategies for emulsion type meat products
Haozhen Zhang, Weiyi Zhang, Xianming Zeng, et al.
Food Materials Research (2022) Vol. 2, Iss. 1, pp. 1-10
Open Access | Times Cited: 9
Effects of dietary supplementation with algae, sunflower oil, or soybean oil, and age on fat content, fatty acid profile and the expression of related genes in rabbits
Dorota Maj, Łukasz Migdał, Piotr Zapletal
Animal Science Papers and Reports (2023) Vol. 41, Iss. 3, pp. 243-260
Open Access | Times Cited: 5
A novel strategy for simultaneous reduction of salt and animal fat in burger using a taste contrast system based on double emulsion
Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Seyed Mohammad Hashem Hosseini
Current Research in Food Science (2023) Vol. 7, pp. 100644-100644
Open Access | Times Cited: 5
Consumer intention towards the phosphate-reduced processed meat products using the extended theory of planned behaviour
Karthikeyan Palanisamy Thangavelu, John Hyland, Maeve Henchion, et al.
Meat Science (2022) Vol. 193, pp. 108947-108947
Open Access | Times Cited: 8
Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders
Ana Leite, Lia Vasconcelos, Iasmin Ferreira, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3079-3079
Open Access | Times Cited: 8
Utilizing Olive By-Products in the Diet of Bísaro Pigs: Enhancing the Value of the Breed's Dry-Cured Products
Ana Leite, Lia Vasconcelos, S. López, et al.
(2024)
Open Access | Times Cited: 1
The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties
K Kawecki, Jerzy Stangierski, Renata Cegielska‐Radziejewska
Sensors (2021) Vol. 21, Iss. 8, pp. 2653-2653
Open Access | Times Cited: 10
Starch-based composite foam for chicken meat packaging
Valeria Velasco, Erwin Sepúlveda, Pamela Williams, et al.
Journal of Food Science and Technology (2022) Vol. 59, Iss. 12, pp. 4594-4602
Open Access | Times Cited: 7
Strategies for the reduction of salt in food products
Mírian dos Santos, Andrea Paola Rodriguez Triviño, Julliane Carvalho Barros, et al.
Elsevier eBooks (2022), pp. 187-218
Closed Access | Times Cited: 7
Serum Markers for Evaluating Beef Meat Quality: Potential Applications in Cell-Cultured Meat Production
Chandrasekhar Kathera, Jihoe Kim
(2024)
Open Access | Times Cited: 1
Current state, internal reserves and ways to increase the competitiveness of livestock farming in the Republic of Kazakhstan
E. О. Kydyrbaeva, С. К. Байдыбекова, A. G. Tolamisova
Problems of AgriMarket (2024), Iss. 1, pp. 93-102
Open Access | Times Cited: 1
Dietary Plukenetia conophora seed alters muscle cholesterol, antioxidant enzymes, and fatty acids in growing rabbits
Kazeem Dauda Adeyemi, Taiwo O. Oladele, Olubunmi Atolanı, et al.
Meat Science (2022) Vol. 189, pp. 108809-108809
Closed Access | Times Cited: 5
Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés
Aurora Cittadini, Paulo E. S. Munekata, Mirian Pateiro, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3342-3342
Open Access | Times Cited: 5
Quality Aspects of Designing Prohealth Liver Sausages Enriched with Walnut Paste
Tomasz Florowski, Anna Florowska, Marta Chmiel, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 3946-3946
Open Access | Times Cited: 4
Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal “cecina”
Aurora Cittadini, Rubén Domínguez, M.V. Sarriés, et al.
Meat Science (2023) Vol. 204, pp. 109253-109253
Closed Access | Times Cited: 2
Analysis of the market of meat products in Ukraine
Artem Antoniv, Леонора Адамчук, Eva Ivanišová, et al.
Animal Science and Food Technology (2023) Vol. 14, Iss. 2
Open Access | Times Cited: 2
Necessary considerations for sensory evaluation of meat products: Quality indicators of meat products
Rubén Domínguez, Mirian Pateiro, Laura Purriños, et al.
Elsevier eBooks (2022), pp. 31-50
Closed Access | Times Cited: 3
Tüketicilerin Dana Eti Tüketim Hedonizminin Risk Faktörlü Aracılık Etki Modeli ile Değerlendirilmesi
Yavuz Topçu
Turkish Journal of Agriculture - Food Science and Technology (2022) Vol. 10, Iss. 3, pp. 394-403
Open Access | Times Cited: 3
Physiochemical and Sensorial Properties of Burgers Produced from Nubian Goat Meat and Beef
Yasir Salah Ibrahim Adam
Journal of Food Sciences (2022) Vol. 3, Iss. 1, pp. 1-9
Open Access | Times Cited: 3

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