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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:

Inclusion of red meat in healthful dietary patterns
Shalene H. McNeill
Meat Science (2014) Vol. 98, Iss. 3, pp. 452-460
Open Access | Times Cited: 81

Showing 1-25 of 81 citing articles:

Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties
Ronan Lordan, Αλέξανδρος Τσούπρας, Ioannis Zabetakis
Molecules (2017) Vol. 22, Iss. 11, pp. 1964-1964
Open Access | Times Cited: 239
Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products
F. Jiménez‐Colmenero, Lorena Salcedo-Sandoval, Ricard Bou, et al.
Trends in Food Science & Technology (2015) Vol. 44, Iss. 2, pp. 177-188
Closed Access | Times Cited: 188
The role of red meat in the diet: nutrition and health benefits
L. Wyness
Proceedings of The Nutrition Society (2015) Vol. 75, Iss. 3, pp. 227-232
Open Access | Times Cited: 165
Mediterranean diet, micronutrients and macronutrients, and MRI measures of cortical thickness
Sara C. Staubo, Jeremiah A. Aakre, Prashanthi Vemuri, et al.
Alzheimer s & Dementia (2016) Vol. 13, Iss. 2, pp. 168-177
Open Access | Times Cited: 132
Dose-dependent responses of myofibrillar protein synthesis with beef ingestion are enhanced with resistance exercise in middle-aged men
Meghann J. Robinson, Nicholas A. Burd, Leigh Breen, et al.
Applied Physiology Nutrition and Metabolism (2012) Vol. 38, Iss. 2, pp. 120-125
Open Access | Times Cited: 108
The impact of dietary macronutrient intake on cognitive function and the brain
Anne-Katrin Muth, Soyoung Q. Park
Clinical Nutrition (2021) Vol. 40, Iss. 6, pp. 3999-4010
Closed Access | Times Cited: 101
Should dietary guidelines recommend low red meat intake?
Frédéric Leroy, Nathan Cofnas
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 16, pp. 2763-2772
Open Access | Times Cited: 100
Can Meat and Meat-Products Induce Oxidative Stress?
Adrián Macho‐González, Alba Garcimartín, María Elvira López‐Oliva, et al.
Antioxidants (2020) Vol. 9, Iss. 7, pp. 638-638
Open Access | Times Cited: 75
Food Production in the Context of Global Developmental Challenges
Tomasz Daszkiewicz
Agriculture (2022) Vol. 12, Iss. 6, pp. 832-832
Open Access | Times Cited: 60
Opportunities and Implications of Pasture‐Based Lamb Fattening to Enhance the Long‐Chain Fatty Acid Composition in Meat
Natalie L. Howes, Alaa El‐Din A. Bekhit, David J. Burritt, et al.
Comprehensive Reviews in Food Science and Food Safety (2014) Vol. 14, Iss. 1, pp. 22-36
Closed Access | Times Cited: 82
A Contribution of Beef to Human Health: A Review of the Role of the Animal Production Systems
Darío Pighín, Adriana Pazos, Verónica Chamorro, et al.
The Scientific World JOURNAL (2016) Vol. 2016, pp. 1-10
Open Access | Times Cited: 81
Towards muscle-specific meat color stability of Chinese Luxi yellow cattle: A proteomic insight into post-mortem storage
Wei Wu, Qianqian Yu, Yu Fu, et al.
Journal of Proteomics (2015) Vol. 147, pp. 108-118
Closed Access | Times Cited: 76
Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers
Joaquín Gómez‐Estaca, Tatiana Pintado, F. Jiménez‐Colmenero, et al.
Food and Bioprocess Technology (2019) Vol. 12, Iss. 6, pp. 1068-1081
Closed Access | Times Cited: 75
Associations of polymorphisms in bovine DGAT1, FABP4, FASN, and PPARGC1A genes with intramuscular fat content and the fatty acid composition of muscle and subcutaneous fat in Fleckvieh bulls
Luděk Bartoň, Daniel Bureš, T. Kott, et al.
Meat Science (2015) Vol. 114, pp. 18-23
Closed Access | Times Cited: 71
Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties
Ronan Lordan, Αλέξανδρος Τσούπρας, Ioannis Zabetakis
(2017)
Open Access | Times Cited: 69
Meat, fruit, and vegetable consumption in sub-Saharan Africa: a systematic review and meta-regression analysis
Daniel Mensah, Ana Raquel Nunes, Tahir Bockarie, et al.
Nutrition Reviews (2020) Vol. 79, Iss. 6, pp. 651-692
Open Access | Times Cited: 55
Textured wheat and pea proteins for meat alternative applications
Clodualdo C. Maniñgat, Tanya Jeradechachai, Michael R. Buttshaw
Cereal Chemistry (2021) Vol. 99, Iss. 1, pp. 37-66
Closed Access | Times Cited: 55
Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters
Maria Buła, Wiesław Przybylski, Danuta Jaworska, et al.
Food Chemistry (2018) Vol. 276, pp. 511-519
Closed Access | Times Cited: 59
RNA-seq of muscle from pigs divergent in feed efficiency and product quality identifies differences in immune response, growth, and macronutrient and connective tissue metabolism
Justyna Horodyska, Klaus Wimmers, Henry Reyer, et al.
BMC Genomics (2018) Vol. 19, Iss. 1
Open Access | Times Cited: 53
“He just has to like ham” – The centrality of meat in home and consumer studies
Ingela Bohm, Cecilia Lindblom, Gun Åbacka, et al.
Appetite (2015) Vol. 95, pp. 101-112
Closed Access | Times Cited: 47
The effect of fat content on visual attention and choice of red meat and differences across gender
Marija Banović, Polymeros Chrysochou, Klaus G. Grunert, et al.
Food Quality and Preference (2016) Vol. 52, pp. 42-51
Closed Access | Times Cited: 45
Meat in the post-truth era: Mass media discourses on health and disease in the attention economy
Frédéric Leroy, Malaika Brengman, Wouter Ryckbosch, et al.
Appetite (2018) Vol. 125, pp. 345-355
Open Access | Times Cited: 45
What is meat? A perspective from the American Meat Science Association
D. D. Boler, D. R. Woerner
Animal Frontiers (2017) Vol. 7, Iss. 4, pp. 8-11
Open Access | Times Cited: 44
A multi-stakeholder participatory study identifies the priorities for the sustainability of the small ruminants farming sector in Europe
Alejandro Belanche, Daniel Collado, I Rose, et al.
animal (2020) Vol. 15, Iss. 2, pp. 100131-100131
Open Access | Times Cited: 37
Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction
Vitor André Silva Vidal, Camila de Souza Paglarini, José M. Lorenzo, et al.
Food Reviews International (2021) Vol. 39, Iss. 4, pp. 2183-2202
Closed Access | Times Cited: 31
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