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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:

Effects of feeding increasing levels of grape (Vitis vinifera cv. Pinotage) pomace on lamb shelf-life and eating quality
Obert C. Chikwanha, Erika Ilette Moelich, Pieter A. Gouws, et al.
Meat Science (2019) Vol. 157, pp. 107887-107887
Closed Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Effects of dietary oregano essential oil supplementation on carcass traits, muscle fiber structure, oxidative stability, meat quality, and regulatory mechanisms in Holstein steers
Yongliang Huang, Yu Lei, Jinping Shi, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access | Times Cited: 1
Condensed Tannins as Antioxidants in Ruminants—Effectiveness and Action Mechanisms to Improve Animal Antioxidant Status and Oxidative Stability of Products
David Soldado, R.J.B. Bessa, Eliana Jerónimo
Animals (2021) Vol. 11, Iss. 11, pp. 3243-3243
Open Access | Times Cited: 50
Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach
Khaoula Elhadef, Slim Smaoui, Hajer Ben Hlima, et al.
Meat Science (2020) Vol. 170, pp. 108246-108246
Closed Access | Times Cited: 47
Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life
Tawanda Tayengwa, Obert C. Chikwanha, Pieter A. Gouws, et al.
Meat Science (2019) Vol. 162, pp. 108029-108029
Closed Access | Times Cited: 46
Grape Pomace Polyphenols as a Source of Compounds for Management of Oxidative Stress and Inflammation—A Possible Alternative for Non-Steroidal Anti-Inflammatory Drugs?
Veronica Sanda Chedea, Ștefan Octavian Macovei, Ioana Corina Bocșan, et al.
Molecules (2022) Vol. 27, Iss. 20, pp. 6826-6826
Open Access | Times Cited: 28
Feeding hazelnut skin to lambs delays lipid oxidation in meat
Ruggero Menci, L. Biondi, Antonio Natalello, et al.
Meat Science (2023) Vol. 202, pp. 109218-109218
Open Access | Times Cited: 15
Growth Performance, Meat Quality and Antioxidant Status of Sheep Supplemented with Tannins: A Meta-Analysis
José Felipe Orzuna‐Orzuna, Griselda Dorantes-Iturbide, Alejandro Lara-Bueno, et al.
Animals (2021) Vol. 11, Iss. 11, pp. 3184-3184
Open Access | Times Cited: 29
Fatty acid and oxidative shelf-life profiles of meat from lambs fed finisher diets containing Acacia mearnsii leaf-meal
Tulimo Uushona, Obert C. Chikwanha, Chenaimoyo L.F. Katiyatiya, et al.
Meat Science (2023) Vol. 201, pp. 109190-109190
Open Access | Times Cited: 11
Effects of dietary resveratrol supplementation in cattle on the anti-oxidative capacity and meat quality of beef steaks under high‑oxygen packaging
Ying Cui, Jiajing Qi, Jiqiang Li, et al.
Meat Science (2023) Vol. 204, pp. 109238-109238
Closed Access | Times Cited: 11
Grape pomace in diets for Podolian and crossbred young bulls: effects on growth performance, meat quality, and economic analysis of meat production
Francesco Giannico, Alessandro Petrontino, Francesco Bozzo, et al.
Frontiers in Animal Science (2025) Vol. 6
Open Access
Condensed tannins—Their content in plant foods, changes during processing, antioxidant and biological activities
Ryszard Amarowicz, Ronald B. Pegg
Advances in food and nutrition research (2024), pp. 327-398
Closed Access | Times Cited: 3
Effects of seabuckthorn pomace on rumen development, intramuscular fatty acids and antioxidant capacity in weaned lambs
Xiaogao Diao, Xuanzi Zhang, Xiaoyan Hao, et al.
Frontiers in Veterinary Science (2025) Vol. 12
Open Access
Dietary Grape Pomace Supplementation in Lambs Affects the Meat Fatty Acid Composition, Volatile Profiles and Oxidative Stability
Francesca Bennato, Camillo Martino, Andrea Ianni, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1257-1257
Open Access | Times Cited: 9
Dietary supplementation of grape seed tannin extract stimulated testis development, changed fatty acid profiles and increased testis antioxidant capacity in pre-puberty hu lambs
Wanhong Li, Rongyu Yao, Lixia Xie, et al.
Theriogenology (2021) Vol. 172, pp. 160-168
Open Access | Times Cited: 15
Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage
Muhammet İrfan Aksu, Emre Turan, Aysel Gülbandılar, et al.
Meat Science (2022) Vol. 197, pp. 109072-109072
Closed Access | Times Cited: 11
Polyethylene glycol inactivates red grape pomace condensed tannins for broiler chickens
R. F. Van Niekerk, Caven Mguvane Mnisi, Victor Mlambo
British Poultry Science (2020) Vol. 61, Iss. 5, pp. 566-573
Closed Access | Times Cited: 16
Effects of grape pomace supplementation on the diet of lactating ewes as compared to vitamin E on the meat shelf life of suckling lambs
Ceferina Vieira, C. Guerra-Rivas, B. Martı́nez, et al.
Meat Science (2021) Vol. 184, pp. 108666-108666
Closed Access | Times Cited: 13
An overview of the natural antimicrobial alternatives for sheep meat preservation
Chiara Purgatorio, Annalisa Serio, Clemencia Chaves‐López, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 5, pp. 4210-4250
Closed Access | Times Cited: 9
Sericea lespedeza (Lespedeza juncea var. sericea) for sustainable small ruminant production: Feed, helminth suppressant and meat preservation capabilities
Leo N. Mahachi, Obert C. Chikwanha, Chenaimoyo L.F. Katiyatiya, et al.
Animal Feed Science and Technology (2020) Vol. 270, pp. 114688-114688
Open Access | Times Cited: 14
Improving Shelf Life and Content of Unsaturated Fatty Acids in Meat of Lambs Fed a Diet Supplemented with Grape Dregs
Yali Yao, Hongbo Wang, Zhenzhen Lu, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4204-4204
Open Access | Times Cited: 4
Adding of Allium mongolicum regel extracts to lamb feedlot diets influences 4-alkyl-branched fatty acids deposition and the meat quality during storage
Wangjing Liu, Defu Tang, Changjin Ao
Meat Science (2022) Vol. 193, pp. 108951-108951
Closed Access | Times Cited: 7
Effects of Feeding Increasing Levels of Yerba Mate on Lamb Meat Quality and Antioxidant Activity
Yuli A. Pena-Bermudez, Richard Roberto Lobo, Danny Alexander Rojas Moreno, et al.
Animals (2020) Vol. 10, Iss. 9, pp. 1458-1458
Open Access | Times Cited: 10
Ruminant meat production and quality enhancement, nematode suppression and greenhouse gas emission mitigation: A sustainable paradigm for valorisation of Acacia leaves
Tulimo Uushona, Obert C. Chikwanha, Chenaimoyo L.F. Katiyatiya, et al.
Animal Feed Science and Technology (2021) Vol. 284, pp. 115187-115187
Closed Access | Times Cited: 9
Meat production, quality, and oxidative shelf-life of Haemonchus-parasitised and non-parasitised lambs fed incremental levels of sericea lespedeza substituted for lucerne
Leo N. Mahachi, Obert C. Chikwanha, Chenaimoyo L.F. Katiyatiya, et al.
Meat Science (2022) Vol. 195, pp. 109009-109009
Closed Access | Times Cited: 6
Dietary administration of l-carnitine during the fattening period of early feed restricted lambs modifies lipid metabolism and meat quality
Alba Martín, Francisco Javier Giráldez, Javier Mateo, et al.
Meat Science (2023) Vol. 198, pp. 109111-109111
Open Access | Times Cited: 3
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