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:

Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications
Manoela Alves Pires, Isabela Rodrigues, Julliane Carvalho Barros, et al.
Journal of the Science of Food and Agriculture (2019) Vol. 100, Iss. 1, pp. 410-420
Closed Access | Times Cited: 20

Showing 20 citing articles:

Nutritional Indices for Assessing Fatty Acids: A Mini-Review
Jiapeng Chen, Hongbing Liu
International Journal of Molecular Sciences (2020) Vol. 21, Iss. 16, pp. 5695-5695
Open Access | Times Cited: 707
Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions
Julliane Carvalho Barros, Paulo E. S. Munekata, Francisco Allan Leandro de Carvalho, et al.
Meat Science (2020) Vol. 173, pp. 108396-108396
Open Access | Times Cited: 80
Exploitation of the Nutraceutical Potential of the Infesting Seaweed Chaetomorpha linum as a Yellow Mealworms’ Feed: Focus on Nutrients and Antioxidant Activity
Annalaura Brai, Edoardo Brogi, Franca Tarchi, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 325-325
Open Access | Times Cited: 1
Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics
Carmen Botella‐Martínez, Manuel Viuda‐Martos, José A. Fernández‐López, et al.
LWT (2022) Vol. 172, pp. 114193-114193
Open Access | Times Cited: 37
Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers
Danila Foggiaro, Rubén Domínguez, Mirian Pateiro, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 596-596
Open Access | Times Cited: 27
Olive oil-in-water emulsion as a source of desirable fatty acids in free-range “Caipira” chicken ham
Valter Oliveira de Souto, Miriane Moreira Fernandes Santos, Darlinne Amanda Soares Lima, et al.
LWT (2021) Vol. 144, pp. 111216-111216
Open Access | Times Cited: 17
Does hunted wild boar meat meet modern consumer nutritional expectations?
Sara Di Bella, Raffaella Branciari, Naceur Haouet, et al.
Italian Journal of Food Safety (2024)
Open Access | Times Cited: 2
Upcycling Milk Industry Byproducts into Tenebrio molitor Larvae: Investigation on Fat, Protein, and Sugar Composition
Annalaura Brai, Christian Néri, Franca Tarchi, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3450-3450
Open Access | Times Cited: 2
Applying gelatine:chitosan film loaded with nanoemulsified garlic essential oil/α‐tocopherol as active packaging of sliced Omega‐3‐rich mortadella
Luis Jaime Pérez‐Córdoba, Ana Cristina De Aguiar Saldanha Pinheiro, Margarita de Núñez de Villavicencio‐Ferrer, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 10, pp. 6378-6388
Closed Access | Times Cited: 7
Optimization of Phenolic Compounds Extraction of Different Parts of Camu-camu Fruit from Different Geographic Regions
Elenice Carla Emidio Cunha-Santos, Caio Rodrigues-Silva, Tayse Ferreira Ferreira da Silveira, et al.
Plant Foods for Human Nutrition (2022) Vol. 77, Iss. 3, pp. 340-344
Closed Access | Times Cited: 7
Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product (‘Chorizo’)
Elena Martinéz, Wagner Gonçalves Vieira, Manuel Álvarez‐Ortí, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2262-2262
Open Access | Times Cited: 1
Exploiting High α-Linolenic Acid Flaxseed Oil-Based Capillary Protein Oleogels for the Reformulation of Emulsified Sausage: A Study on Technological, Microstructural, and Nutritional Aspects
Longyuan Zhang, Hongyu Chen, Gao-Shang Wang, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 9, pp. 2146-2154
Closed Access | Times Cited: 1
Effects of Animal Fat Replacement with Argan Oil on the Quality Properties of Bologna-type Chicken Sausages
Faical Mouta-Afif, Mine Kırkyol, Ahmet Akköse
ACS Food Science & Technology (2024)
Open Access | Times Cited: 1
Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia
Laura Tarjuelo, José Emilio Pardo González, Manuel Álvarez‐Ortí, et al.
Nutrients (2022) Vol. 14, Iss. 15, pp. 3106-3106
Open Access | Times Cited: 6
Physicochemical, microbiological, and sensory characteristics of “Sui Wu’u” traditional pork products from Bajawa, West Flores, Indonesia
Yuliana Tandi Rubak, Herianus J. D. Lalel, Maxs U. E. Sanam
Veterinary World (2023), pp. 1165-1175
Open Access | Times Cited: 2
Kelly’s repertory grid method applied to develop sensory terms for consumer characterization (check-all-that-apply) of omega-3 enriched bologna sausages with reduced sodium content
Manoela Alves Pires, Isabela Rodrigues, Julliane Carvalho Barros, et al.
European Food Research and Technology (2020) Vol. 247, Iss. 1, pp. 285-293
Closed Access | Times Cited: 5
Evaluation and Discrimination of Lipid Components and Iron and Zinc Levels in Chicken and Quail Eggs Available on the Polish Market
Małgorzata Czerwonka, Agnieszka Białek, Dorota Skrajnowska, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1571-1571
Open Access
Comparison of Lipid Components, Iron and Zinc Levels in Chicken and Quail Eggs Available on the Market
Małgorzata Czerwonka, Agnieszka Białek, Dorota Skrajnowska, et al.
(2021)
Open Access | Times Cited: 3
Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage
Miriam Hernández-Jiménez, Iván Martínez-Martín, Ana María Vivar Quintana, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2313-2313
Open Access | Times Cited: 2
Historical perspective of sensory analysis for the development of meat products: A contemporary challenge
Paulo E. S. Munekata, Mirian Pateiro, Rubén Domínguez, et al.
Elsevier eBooks (2022), pp. 1-27
Closed Access | Times Cited: 1
Page 1

Scroll to top