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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:

Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage
Sebahattin Serhat Turgut, Fatma Işıkçı, Ayla Soyer
Meat Science (2017) Vol. 129, pp. 111-119
Closed Access | Times Cited: 166

Showing 1-25 of 166 citing articles:

The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage
Qinxiu Sun, Fangda Sun, Xiufang Xia, et al.
Ultrasonics Sonochemistry (2018) Vol. 51, pp. 281-291
Open Access | Times Cited: 193
High value-added compounds from fruit and vegetable by-products – Characterization, bioactivities, and application in the development of novel food products
João P. Trigo, Elisabete M.C. Alexandre, Jorge A. Saraiva, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 8, pp. 1388-1416
Closed Access | Times Cited: 192
Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp (Litopenaeus vannamei) during long-term frozen storage
Bin Zhang, Chuandong Fang, Gui-juan Hao, et al.
Food Chemistry (2017) Vol. 245, pp. 254-261
Closed Access | Times Cited: 172
Plant-Derived Natural Antioxidants in Meat and Meat Products
Georgios Manessis, Aphrodite I. Kalogianni, Thomai Lazou, et al.
Antioxidants (2020) Vol. 9, Iss. 12, pp. 1215-1215
Open Access | Times Cited: 162
Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation
Yulong Bao, Per Ertbjerg, Mario Estévez, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 6, pp. 5548-5569
Closed Access | Times Cited: 117
Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 655-670
Closed Access | Times Cited: 58
Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products
Slim Smaoui, Hajer Ben Hlima, Ahlem Chakchouk Mtibaa, et al.
Meat Science (2019) Vol. 158, pp. 107914-107914
Closed Access | Times Cited: 129
Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage
Mingcheng Zhang, Xiufang Xia, Qian Liu, et al.
Meat Science (2019) Vol. 151, pp. 24-32
Closed Access | Times Cited: 127
Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage
Shuai Zhuang, Yan Li, Shiliang Jia, et al.
Food Microbiology (2019) Vol. 82, pp. 445-454
Closed Access | Times Cited: 112
Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat
Aphrodite I. Kalogianni, Thomai Lazou, Ioannis Bossis, et al.
Foods (2020) Vol. 9, Iss. 6, pp. 794-794
Open Access | Times Cited: 105
Effect of chitosan/nisin/gallic acid coating on preservation of pork loin in high oxygen modified atmosphere packaging
Yu Cao, Robyn D. Warner, Zhongxiang Fang
Food Control (2019) Vol. 101, pp. 9-16
Closed Access | Times Cited: 88
Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products
Patricia Gullón, Gonzalo Astray, Beatriz Gullón, et al.
Molecules (2020) Vol. 25, Iss. 12, pp. 2859-2859
Open Access | Times Cited: 84
Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles
Bo Wang, Fangfei Li, Nan Pan, et al.
Meat Science (2020) Vol. 172, pp. 108335-108335
Closed Access | Times Cited: 81
The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage
Ronnachai Prommachart, Thiago Sakomoto Belem, Suthipong Uriyapongson, et al.
Meat Science (2020) Vol. 164, pp. 108091-108091
Open Access | Times Cited: 74
Effects of dietary resveratrol supplementation on the chemical composition, oxidative stability and meat quality of ducks (Anas platyrhynchos)
Sanjun Jin, Qian Pang, Hao Yang, et al.
Food Chemistry (2021) Vol. 363, pp. 130263-130263
Closed Access | Times Cited: 64
Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits
Arun K. Das, Pramod Kumar Nanda, Nilabja Roy Chowdhury, et al.
Molecules (2021) Vol. 26, Iss. 2, pp. 467-467
Open Access | Times Cited: 60
Overview of plant extracts as natural preservatives in meat
Alzaidi Mohammed Awad, Pavan Kumar, Mohammad Rashedi Ismail‐Fitry, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 8
Open Access | Times Cited: 59
The Anti-Inflammatory, Anti-Apoptotic, and Antioxidant Effects of a Pomegranate-Peel Extract against Acrylamide-Induced Hepatotoxicity in Rats
Samy Sayed, Saqer S. Alotaibi, Ahmed M. El‐Shehawi, et al.
Life (2022) Vol. 12, Iss. 2, pp. 224-224
Open Access | Times Cited: 54
Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials
Di Zhang, Ngouana Moffo A Ivane, Suleiman A. Haruna, et al.
Meat Science (2022) Vol. 191, pp. 108842-108842
Closed Access | Times Cited: 46
Analysis of inhibition of guava (Psidium guajava l.) leaf polyphenol on the protein oxidative aggregation of frozen chicken meatballs based on structural changes
Maheshati Nuerjiang, Ying Li, Xiaoxiang Yue, et al.
Food Research International (2022) Vol. 164, pp. 112433-112433
Closed Access | Times Cited: 43
Effect of bioactive-rich mango peel extract on physicochemical, antioxidant and functional characteristics of chicken sausage
Arshied Manzoor, Saghir Ahmad, Basharat Yousuf
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100183-100183
Closed Access | Times Cited: 42
Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein
Gaopeng Zhang, Chunyan Zhu, Noman Walayat, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 22, pp. 5874-5889
Closed Access | Times Cited: 39
Essential Oil and Plant Extracts as Preservatives and Natural Antioxidants Applied to Meat and Meat Products: A Review
Gabriela Aguiar Campolina, María das Graças Cardoso, Alex Rodrigues Silva Caetano, et al.
Food Technology and Biotechnology (2023) Vol. 61, Iss. 2, pp. 212-225
Open Access | Times Cited: 27
Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process
Dong Min Han, Siyang Deng, Hang Wang, et al.
Food & Function (2023) Vol. 14, Iss. 14, pp. 6554-6569
Open Access | Times Cited: 27
Generalized and hetero two-dimensional correlation analysis of hyperspectral imaging combined with three-dimensional convolutional neural network for evaluating lipid oxidation in pork
Jiehong Cheng, Jun Sun, Kunshan Yao, et al.
Food Control (2023) Vol. 153, pp. 109940-109940
Closed Access | Times Cited: 24
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