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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:

Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef patties
Thandikhaya Bambeni, Tawanda Tayengwa, Obert C. Chikwanha, et al.
Meat Science (2021) Vol. 181, pp. 108609-108609
Closed Access | Times Cited: 51

Showing 1-25 of 51 citing articles:

Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
Ali Samet Babaoğlu, Kübra Ünal, Nazik Meziyet Dilek, et al.
Meat Science (2022) Vol. 187, pp. 108765-108765
Closed Access | Times Cited: 70
Recent advances in anthocyanin-based films and its application in sustainable intelligent food packaging: A review
Mengyang Xu, Donglu Fang, Benard Muinde Kimatu, et al.
Food Control (2024) Vol. 162, pp. 110431-110431
Closed Access | Times Cited: 27
Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review
Yiqun Zhu, Mengqing Gu, Yu‐Han Su, et al.
Meat Science (2024) Vol. 213, pp. 109481-109481
Closed Access | Times Cited: 18
Citrus By-Products: Valuable Source of Bioactive Compounds for Food Applications
Mariana Andrade, Cássia H. Barbosa, Muhammad Ajmal Shah, et al.
Antioxidants (2022) Vol. 12, Iss. 1, pp. 38-38
Open Access | Times Cited: 56
Grape pomace, an undervalued by-product: industrial reutilization within a circular economy vision
Evangelos Kokkinomagoulos, Panagiotis Kandylis
Reviews in Environmental Science and Bio/Technology (2023) Vol. 22, Iss. 3, pp. 739-773
Closed Access | Times Cited: 27
The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality – Invited Review
Simona Grasso, Mario Estévez, José M. Lorenzo, et al.
Meat Science (2024) Vol. 211, pp. 109451-109451
Open Access | Times Cited: 13
Unveiling the potential of bioactive compounds in vegetable and fruit by-products: Exploring phytochemical properties, health benefits, and industrial opportunities
Ana Rita Soares Mateus, Angelina Pena, A. Sanches‐Silva
Current Opinion in Green and Sustainable Chemistry (2024) Vol. 48, pp. 100938-100938
Open Access | Times Cited: 10
Ultrasound-Assisted Extraction and Characterization of Polyphenols from Apple Pomace, Functional Ingredients for Beef Burger Fortification
Luna Pollini, Francesca Blasi, Federica Ianni, et al.
Molecules (2022) Vol. 27, Iss. 6, pp. 1933-1933
Open Access | Times Cited: 35
Oxidative and storage stability in beef burgers from the use of bioactive compounds from the agro-industrial residues of passion fruit (Passiflora edulis)
Marthyna Pessoa de Souza, Francyide Davi de Amorim, Magda Rhayanny Assunção Ferreira, et al.
Food Bioscience (2022) Vol. 48, pp. 101823-101823
Closed Access | Times Cited: 27
Antioxidative effects of incorporated ginger peel extracts on beef patties subjected to refrigerated storage
Ngouana Moffo A. Ivane, Wenxiu Wang, Qianyun Ma, et al.
Food and Humanity (2024) Vol. 2, pp. 100251-100251
Closed Access | Times Cited: 5
Fruit pomace as a promising source to obtain biocompounds with antibacterial activity
Lára Franco dos Santos, Samuel Teixeira Lopes, Mateus Torres Nazari, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 12597-12609
Closed Access | Times Cited: 20
Resource recovery of bioactive compounds from food waste and their diverse industrial applications
Shivani Chauhan, Nisha Kumari Pandit, Anee Mohanty, et al.
Biomass Conversion and Biorefinery (2023)
Closed Access | Times Cited: 12
Exploring the potential of Mon-Pu (Glochidion wallichianum) leaf extract as a natural antioxidant for Ligor chicken meat gel: Impact on gelation functionality and oxidative stability
Ngassa Julius Mussa, Porntip Thongkam, Chantira Wongnen, et al.
Poultry Science (2025) Vol. 104, Iss. 2, pp. 104839-104839
Open Access
Miniaturized QuEChERS extraction (μQuEChERS) combined with HPLC-MS/MS as new analytical method for determination of 105 residues of pesticides in fruit by-products extracts
Ana Rita Soares Mateus, Sílvia Cruz Barros, Angelina Pena, et al.
Food Chemistry (2025), pp. 143898-143898
Closed Access
Effects of Different Natural Additives Alternative to Chemical Ones on Artisanal Bologna-Type Sausages Shelf Life
Marica Egidio, Marika Di Paolo, Loriana Casalino, et al.
Applied Sciences (2025) Vol. 15, Iss. 7, pp. 3571-3571
Open Access
Green extractions of bioactive compounds from citrus peels and their applications in the food industry
Ilayda Sanli, Gülay Özkan, Neşe Şahin‐Yeşilçubuk
Food Research International (2025), pp. 116352-116352
Closed Access
The technological potential of agro-industrial residue from grape pulping (Vitis spp.) for application in meat products: A review
Marcelo Edvan dos Santos Silva, Cristiani Viegas Brandão Grisi, Suzana Pedroza da Silva, et al.
Food Bioscience (2022) Vol. 49, pp. 101877-101877
Closed Access | Times Cited: 17
Citrus by-products: A dual assessment of antioxidant properties and food contaminants towards circular economy
Ana Rita Soares Mateus, Sandra Mariño-Cortegoso, Sílvia Cruz Barros, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 95, pp. 103737-103737
Open Access | Times Cited: 3
Effects of red‐wine grape pomace on the quality and sensory attributes of beef hamburger patty
Anisse Pereira, Hong C. Lee, R.M. Lammert, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 3, pp. 1814-1823
Closed Access | Times Cited: 15
Keeping quality of raw ground beef patties fortified with polyphenols extracted from Acacia mearnsii bark and leaves
Kudzai N Ngongoni, Trust M. Pfukwa, Cletos Mapiye
Meat Science (2024), pp. 109665-109665
Open Access | Times Cited: 2
Effect of combined treatment of curcumin and sodium bicarbonate on quality characteristics of refrigerated beef meatballs
Yu Chen, Enhui Zha, Zhen Zhang, et al.
LWT (2024) Vol. 204, pp. 116483-116483
Open Access | Times Cited: 2
From Waste to Value in Circular Economy: Valorizing Grape Pomace Waste through Vermicomposting
Georgiana-Diana Dumitriu, Carmen Teodosiu, Daniela Fighir, et al.
Agriculture (2024) Vol. 14, Iss. 9, pp. 1529-1529
Open Access | Times Cited: 2
Unveiling the antibacterial potential of anthocyanins – a comprehensive review on this natural plant extract
Haotian Deng, Xianjun Meng, Bo Xue, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-14
Closed Access | Times Cited: 2
Microencapsulated phenolic-rich extract from juice processing grape pomace (Vitis labrusca. Isabella Var): Effects on oxidative stability of raw and pre-cooked bovine burger
Marcelo Edvan dos Santos Silva, Rodrigo Lira de Oliveira, Thamyres César de Albuquerque Sousa, et al.
Food Bioscience (2022) Vol. 50, pp. 102212-102212
Closed Access | Times Cited: 8
Kakadu plum (Terminalia ferdinandiana) bioactivity against spoilage microorganisms and oxidative reactions in refrigerated raw beef patties under modified atmosphere packaging
Michel Mubiayi Beya, M. Netzel, Yasmina Sultanbawa, et al.
Meat Science (2023) Vol. 204, pp. 109268-109268
Open Access | Times Cited: 4
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