Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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 51-75 of 186 citing articles:

Effects of dry and wet ageing on culled goat meat quality
Lucrezia Forte, Pasquale De Palo, Giuseppe Natrella, et al.
Italian Journal of Animal Science (2024) Vol. 23, Iss. 1, pp. 693-706
Open Access | Times Cited: 4
Influence of salt types and honey addition on physicochemical properties, cholesterol oxidation products, microbial profile and sensory attributes of sun-dried beef jerky
Rasheed O. Sulaimon, Kazeem Dauda Adeyemi
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 9, pp. 7431-7442
Closed Access | Times Cited: 4
Impact of dietary lysophospholipids supplementation on growth performance, meat quality, and lipid metabolism in finishing bulls fed diets varying in fatty acid saturation
Meimei Zhang, Haixin Bai, Ruixue Wang, et al.
Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology (2025) Vol. 16, Iss. 1
Open Access
Comparative characteristics of different grilled beef cuts and application of torch ginger (Etlingera elatior) flower in seasoning
Anita Ramadhani, Tuti Suryati, A. Apriantini
Theory and practice of meat processing (2025) Vol. 9, Iss. 4, pp. 360-366
Open Access
Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives
Chuanlong Yu, Wenbing Hu, Lingli Chen, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 637-637
Open Access
Innovative coating of turkey breast with nanoemulsion solution containing chia mucilage and sage essential oil by using vacuum impregnation
Elnaz Sharefiabadi, Hülya Serpil Kavuşan, Meltem Serdaroğlu
British Poultry Science (2025), pp. 1-15
Closed Access
Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken
Kumayl Hassan Akhtar, Ziwu Gao, Zeyu Zhang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 643-643
Open Access
Lipid Stability Profiles of Uncooked Plant-Based Meat Burger Patties and Comparison of Their Textural and Sensory Properties with Traditional Beef Burger Patties
Owen Miller, Taiwo O. Akanbi, Christopher J. Scarlett
(2025)
Closed Access
Investigation on the pro-aroma generation effects of fatty acids in beef via thermal oxidative models
Longzhu Zhou, Yimeng Ren, Yujie Shi, et al.
Food Chemistry X (2025) Vol. 26, pp. 102291-102291
Open Access
Comparison between Indian and commercial chamomile essential oils: Chemical compositions, antioxidant activities and preventive effect on oxidation of Asian seabass visceral depot fat oil
Birinchi Bora, Tao Yin, Bin Zhang, et al.
Food Chemistry X (2025) Vol. 26, pp. 102292-102292
Open Access
Characterization of fillets and skins from two varieties of genetically improved farmed Nile tilapia (Oreochromis niloticus)
Vinícius R. Campos, Eliane Gasparino, José Wellington Rodrigues Lima Júnior, et al.
PLoS ONE (2025) Vol. 20, Iss. 2, pp. e0314928-e0314928
Open Access
Oxidation kinetics of fats from meat and meat products by isothermal calorimetry
Abdul Wahab, Rajat Suhag, Giovanna Ferrentino, et al.
Food Chemistry (2025), pp. 143653-143653
Open Access
Oxidative and hydrolytic deteriorations of lipids and several alternative pathways for their protections: An overview
Mohammad Reza Kasaai
Food Nutrition Chemistry (2025) Vol. 3, Iss. 1, pp. 238-238
Closed Access
Oxysterols, physicochemical properties, and sensory attributes of NaCl‐substituted beef patties fortified with date fruit powder
Kazeem Dauda Adeyemi, Khadijat T. Babatunde, Ronke R. Akanji, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Degradation of amoxicillin residues in chicken meat with a combination of ozonation and ultrasound
Tarek A. El-Desouky
Deleted Journal (2025) Vol. 7, Iss. 4
Open Access
A comprehensive analysis of meat quality degradation and identification of spoilage markers in chicken during refrigerated storage using multi-method approach
Xiaojun Ju, Ming Zhang, Yanju Shan, et al.
Food Chemistry (2025), pp. 144316-144316
Closed Access
Potential Use of Selected Natural Anti-Microbials to Control Listeria monocytogenes in Vacuum Packed Beef Burgers and Their Impact on Quality Attributes
Angelos Papadochristopoulos, Joseph P. Kerry, Narelle Fegan, et al.
Microorganisms (2025) Vol. 13, Iss. 4, pp. 910-910
Open Access
Profile of Sui Wu’u, a Fermented Pork Product Stored in Plastic Containers and Bamboo Tubes
Yuliana Tandi Rubak, Meng Da-we, Herianus J. D. Lalel, et al.
IOP Conference Series Earth and Environmental Science (2025) Vol. 1482, Iss. 1, pp. 012043-012043
Open Access
From feed formulation to frozen flesh: Hydrolysable tannin mitigates high-fat diet-induced quality deterioration in flesh quality of largemouth bass (Micropterus salmoides) through enhancing antioxidant capacity, optimizing nutrient composition, and textural characteristics
Manqi Yang, Dahai Jiang, Zhijie Xiao, et al.
Food Chemistry (2025) Vol. 485, pp. 144516-144516
Closed Access
Microencapsulation of propolis by spray drying: A review
Kashif Maroof, Ronald F. S. Lee, Lee Fong Siow, et al.
Drying Technology (2020) Vol. 40, Iss. 6, pp. 1083-1102
Closed Access | Times Cited: 31
Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry‐cured chicken
Cheng Qu, Zhifei He, Zhaoming Wang, et al.
Journal of Food Science (2020) Vol. 85, Iss. 6, pp. 1651-1660
Closed Access | Times Cited: 28
Effects of a yeast-derived product on growth performance, antioxidant capacity, and immune function of broilers
Ting Wang, Kang Cheng, Cai Yun Yu, et al.
Poultry Science (2021) Vol. 100, Iss. 9, pp. 101343-101343
Open Access | Times Cited: 25
Combination of ionizing radiation and bio-based active packaging for muscle foods: A global systematic review and meta-analysis
Aziz A. Fallah, Elham Sarmast, Mohammad Reza Ghasemi, et al.
Food Chemistry (2022) Vol. 405, pp. 134960-134960
Closed Access | Times Cited: 18
Estimating In Vitro Protein Digestion and Protein Digestibility Corrected Amino Acid Score of Chicken Breasts Affected by White Striping and Wooden Breast Abnormalities
Yanee Srimarut, Apinya Phanphuet, Thanatorn Trithavisup, et al.
Foods (2024) Vol. 13, Iss. 1, pp. 159-159
Open Access | Times Cited: 3
Evaluation of meat and meat product oxidation and off-flavor formation: Managing oxidative changes
Mayada A. Al-Shibli, Rawdah M. Al‐Ali, Alia Z. Hashim, et al.
Theory and practice of meat processing (2024) Vol. 8, Iss. 4, pp. 302-315
Open Access | Times Cited: 3

Scroll to top