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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:

Assessment of quality attributes of porcine blood and liver hydrolysates incorporated pork loaves stored under aerobic and modified atmospheric packaging
Akhilesh K. Verma, Manish Kumar Chatli, Pavan Kumar, et al.
Journal of Food Science and Technology (2021) Vol. 59, Iss. 3, pp. 1114-1130
Open Access | Times Cited: 17

Showing 17 citing articles:

New insights in improving sustainability in meat production: opportunities and challenges
Pavan Kumar, Ahmed Abubakar Abubakar, Akhilesh K. Verma, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 11830-11858
Closed Access | Times Cited: 77
Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications
Nitin Mehta, S Jeyapriya., Pavan Kumar, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 2973-2973
Open Access | Times Cited: 74
Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food
Coline Schiell, Stéphane Portanguen, Valérie Scislowski, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1375-1375
Open Access | Times Cited: 11
Preparation of enzymatic hydrolysate using edible fungi by-products of soup seasoning: Effect of different enzymes on enzymatic hydrolysis
Yuanyuan Zhu, Min Zhang, Lihui Zhang, et al.
Food Bioscience (2022) Vol. 49, pp. 101844-101844
Closed Access | Times Cited: 18
Physical and chemical properties and anti-apoptotic effects on C2C12 cells of hydrolyzed tuna (Katsuwonus pelamis) blood powder
Mantira Hawangjoo, Panlekha Rungruang, Morakot Sroyraya, et al.
Food Bioscience (2025), pp. 106168-106168
Closed Access
Peptides From Animal and Fishery Byproducts: Uplifting the Functionality of Fifth Quarter
Akhilesh K. Verma, Pramila Umaraw, Pavan Kumar, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
The effect of hydrolyzed sesame meal protein on the quality and shelf life of hamburgers during refrigerated storage
Shabnam Ghanbarinia, Peiman Ariaii, Reza Safari, et al.
Animal Science Journal (2022) Vol. 93, Iss. 1
Closed Access | Times Cited: 16
Effect of Addition of Mango Seed Extract on Storage Stability of Chevon Meatballs at Refrigeration Temperature
Pramila Umaraw, Veer Pal Singh, Akhilesh K. Verma
Foods (2024) Vol. 13, Iss. 5, pp. 676-676
Open Access | Times Cited: 2
Preparation and Characterization of Eugenol Incorporated Pullulan-Gelatin Based Edible Film of Pickering Emulsion and Its Application in Chilled Beef Preservation
Zhigang Ding, Yi Shen, Fei Hu, et al.
Molecules (2023) Vol. 28, Iss. 19, pp. 6833-6833
Open Access | Times Cited: 6
Effect of nanoemulsion loading a mixture of clove essential oil and carboxymethyl chitosan‐coated ε‐polylysine on the preservation of donkey meat during refrigerated storage
Zixiang Wei, Jingjing Zhang, Huachen Zhang, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 9
Open Access | Times Cited: 14
Effect of Mushroom Extract on Storage Stability of Chevon Nuggets at Refrigerated Temperature
Akhilesh K. Verma, Pramila Umaraw, V. P. Singh
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-8
Open Access | Times Cited: 5
Effect of Red Palm Olein and Glutinous Rice Flour Mixture as Fat Replacers on the Physicochemical, Rheological, and Microstructural Properties of Buffalo Meat Emulsion
Nur Hasanah, Abu Bakar Asyrul‐Izhar, Mohd Razali Faridah, et al.
Pertanika journal of tropical agricultural science (2024) Vol. 47, Iss. 1, pp. 41-56
Open Access | Times Cited: 1
Cumin oil as a natural preservative for prolonging shelf-life of chicken meat emulsion at refrigeration temperature
Shardanand Verma, Akhilesh K. Verma, Pramila Umaraw, et al.
Animal Production Science (2023) Vol. 63, Iss. 9, pp. 895-908
Closed Access | Times Cited: 3
Effect of In Vitro Gastrointestinal Digestion on the Bioactive Properties of Mullet (Mugil liza) Peptides
Camila da Costa de Quadros, Juliana Machado Latorres, Mariano Michelon, et al.
Journal of Aquatic Food Product Technology (2022) Vol. 31, Iss. 9, pp. 965-976
Closed Access | Times Cited: 4
Response surface methodology (RSM) identifies the lowest amount of chicken plasma protein (CPP) in surimi-based products with optimum protein solubility, cohesiveness, and whiteness
Nurkhurul Ain, Siti Sarah, Nurhazirah Azmi, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 646-655
Open Access | Times Cited: 2
Antioxidant potential and stability of bovine liver peptides in fermented sausage (sucuk): a pathway to value-added functional meat products
Betül Arslan, Youling L. Xiong, Ayla Soyer
Food Bioscience (2024) Vol. 62, pp. 105209-105209
Closed Access
WASTE AND BY-PRODUCTS FROM THE MEAT INDUSTRY AS A SOURCE OF BIOACTIVE COMPOUNDS
A. Glimåker, Andriy Getya, О. І. Кравченко, et al.
HERALD OF SCIENCE OF S SEIFULLIN KAZAKH AGRO TECHNICAL RESEARCH UNIVERSITY Veterinary sciences (2023), Iss. 3(003), pp. 50-60
Open Access
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