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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:

Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing
Obert C. Chikwanha, Payam Vahmani, Voster Muchenje, et al.
Food Research International (2017) Vol. 104, pp. 25-38
Closed Access | Times Cited: 177

Showing 1-25 of 177 citing articles:

The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges
Babatunde Oluwasegun Alao, Andrew Bamidele Falowo, Amanda Yucca Chulayo, et al.
Sustainability (2017) Vol. 9, Iss. 7, pp. 1089-1089
Open Access | Times Cited: 174
Review: Factors affecting sheep carcass and meat quality attributes
Sophie Prache, Nicola M. Schreurs, Laurent Guillier
animal (2021) Vol. 16, pp. 100330-100330
Open Access | Times Cited: 135
Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview
Eric N. Ponnampalam, Hasitha Priyashantha, J.K. Vidanarachchi, et al.
Animals (2024) Vol. 14, Iss. 6, pp. 840-840
Open Access | Times Cited: 30
Ruminant meat flavor influenced by different factors with special reference to fatty acids
Muhammad Sajid Arshad, Muhammad Sohaib, Rabia Shabir Ahmad, et al.
Lipids in Health and Disease (2018) Vol. 17, Iss. 1
Open Access | Times Cited: 161
The Potential of Goat Meat in the Red Meat Industry
Irene Rumbidzai Mazhangara, Eliton Chivandi, J.F. Mupangwa, et al.
Sustainability (2019) Vol. 11, Iss. 13, pp. 3671-3671
Open Access | Times Cited: 125
Bioactivity and health effects of ruminant meat lipids. Invited Review
Payam Vahmani, Eric N. Ponnampalam, Jana Kraft, et al.
Meat Science (2020) Vol. 165, pp. 108114-108114
Closed Access | Times Cited: 123
Influence of yeast on rumen fermentation, growth performance and quality of products in ruminants: A review
Abdulmumini Baba Amin, Shengyong Mao
Animal nutrition (2020) Vol. 7, Iss. 1, pp. 31-41
Open Access | Times Cited: 95
Untargeted and Targeted Metabolomics Profiling of Muscle Reveals Enhanced Meat Quality in Artificial Pasture Grazing Tan Lambs via Rescheduling the Rumen Bacterial Community
Bing Wang, Yuejun Wang, Shuxian Zuo, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 2, pp. 846-858
Closed Access | Times Cited: 66
UHPLC-Q-Orbitrap HRMS-based quantitative lipidomics reveals the chemical changes of phospholipids during thermal processing methods of Tan sheep meat
Wei Jia, Ruiting Li, Xixuan Wu, et al.
Food Chemistry (2021) Vol. 360, pp. 130153-130153
Closed Access | Times Cited: 57
Metabolome and microbiome analysis revealed the effect mechanism of different feeding modes on the meat quality of Black Tibetan sheep
Xue Zhang, Lijuan Han, Linsheng Gui, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 29
Performance, Carcass Traits and Meat Quality of Lambs Fed with Increasing Levels of High-Oleic Sunflower Cake
Daviane Martinele Costa, Tharcilla I. R. C. Alvarenga, Isabela Jorge dos Santos, et al.
Agriculture (2025) Vol. 15, Iss. 2, pp. 191-191
Open Access | Times Cited: 1
Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies
M. Juárez, Stephanie Lam, B. M. Bohrer, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 872-872
Open Access | Times Cited: 44
Feeding regimens affecting carcass and quality attributes of sheep and goat meat — A comprehensive review
Yafeng Huang, Lumeng Liu, Mengyu Zhao, et al.
Animal Bioscience (2023) Vol. 36, Iss. 9, pp. 1314-1326
Open Access | Times Cited: 20
Meat Quality in Rabbit (Oryctolagus cuniculus) and Hare (Lepus europaeus Pallas)—A Nutritional and Technological Perspective
Gabriela Frunză, Otilia Cristina Murariu, Marius Mihai Ciobanu, et al.
Agriculture (2023) Vol. 13, Iss. 1, pp. 126-126
Open Access | Times Cited: 16
Characterization of the effect of Lactobacillus helveticus IMAUJBH1 on lipid profiles and volatile flavors of mutton fermented sausages in Inner Mongolia based on lipomics and GC-MS
Fang Gao, Daixun Wang, Kaiping Zhang, et al.
LWT (2024) Vol. 202, pp. 116290-116290
Open Access | Times Cited: 6
Meat of Sheep: Insights into Mutton Evaluation, Nutritive Value, Influential Factors, and Interventions
Wen-Li Ding, Lu Yanan, Bowen Xu, et al.
Agriculture (2024) Vol. 14, Iss. 7, pp. 1060-1060
Open Access | Times Cited: 6
Sheep milk components: Focus on nutritional advantages and biofunctional potential
Golfo Moatsou, Lambros Sakkas
Small Ruminant Research (2019) Vol. 180, pp. 86-99
Closed Access | Times Cited: 52
Live weights at slaughter significantly affect the meat quality and flavor components of pork meat
Hoa Van Ba, Hyun‐Woo Seo, Pil‐Nam Seong, et al.
Animal Science Journal (2019) Vol. 90, Iss. 5, pp. 667-679
Closed Access | Times Cited: 43
Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review
Javier Álvarez Rodríguez, O. Urrutia, Sandra Lobón, et al.
Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology (2022) Vol. 13, Iss. 1
Open Access | Times Cited: 26
Evaluation of Mutton Quality Characteristics of Dongxiang Tribute Sheep Based on Membership Function and Gas Chromatography and Ion Mobility Spectrometry
Zengkui Lu, Jianye Li, Chao Yuan, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 26
Forage based diet as an alternative to a high concentrate diet for finishing young bulls - Effects on growth performance, greenhouse gas emissions and meat quality
José Santos‐Silva, Susana P. Alves, Alexandra Francisco, et al.
Meat Science (2023) Vol. 198, pp. 109098-109098
Closed Access | Times Cited: 14
An overview of the potential application of chitosan in meat and meat products
Sandithi S. Fernando, Cheorun Jo, D.C. Mudannayake, et al.
Carbohydrate Polymers (2023) Vol. 324, pp. 121477-121477
Closed Access | Times Cited: 13
Enrichment of ruminant meats with health enhancing fatty acids and antioxidants: feed-based effects on nutritional value and human health aspects – invited review
Eric N. Ponnampalam, Michelle Kearns, Ali Kiani, et al.
Frontiers in Animal Science (2024) Vol. 5
Open Access | Times Cited: 5
Adipose Tissue Modification through Feeding Strategies and Their Implication on Adipogenesis and Adipose Tissue Metabolism in Ruminants
O. Urrutia, J.A. Mendizábal, L. Alfonso, et al.
International Journal of Molecular Sciences (2020) Vol. 21, Iss. 9, pp. 3183-3183
Open Access | Times Cited: 34
Relationships between intramuscular fat percentage and fatty acid composition in M. longissimus lumborum of pasture-finished lambs in New Zealand
C.E. Realini, E. Paván, R. W. Purchas, et al.
Meat Science (2021) Vol. 181, pp. 108618-108618
Closed Access | Times Cited: 31
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