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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:

Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage
Elisa Rafaela Bonádio Bellucci, João Marcos dos Santos, Larissa Tátero Carvalho, et al.
Meat Science (2021) Vol. 184, pp. 108667-108667
Open Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meat
Zhen Zeng, Yujing Yang, Tu Qian, et al.
Meat Science (2023) Vol. 198, pp. 109085-109085
Closed Access | Times Cited: 54
Developing sodium alginate based edible film incorporated with potassium sorbate and application for fresh cold pork preservation
Weiwei Jiang, Ding Xu, Zhalaga Zhang, et al.
Food Control (2025) Vol. 172, pp. 111154-111154
Closed Access | Times Cited: 2
Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages
Arshied Manzoor, Abdul Haque, Saghir Ahmad, et al.
Meat Science (2023) Vol. 200, pp. 109157-109157
Closed Access | Times Cited: 29
Amazonian palm tree fruits: From nutritional value to diversity of new food products
Isabelly Silva Amorim, Danyelly Silva Amorim, Helena Teixeira Godoy, et al.
Heliyon (2024) Vol. 10, Iss. 2, pp. e24054-e24054
Open Access | Times Cited: 11
Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products
Elisa Rafaela Bonádio Bellucci, Camila Vespúcio Bis-Souza, Rubén Domínguez, et al.
Biomolecules (2022) Vol. 12, Iss. 10, pp. 1506-1506
Open Access | Times Cited: 37
Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties
Carlos Pasqualin Cavalheiro, Claudia Ruíz‐Capillas, Ana M. Herrero, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 286-286
Open Access | Times Cited: 8
Açai Berry Mitigates Vascular Dementia-Induced Neuropathological Alterations Modulating Nrf-2/Beclin1 Pathways
Daniela Impellizzeri, Ramona D’Amico, Roberta Fusco, et al.
Cells (2022) Vol. 11, Iss. 16, pp. 2616-2616
Open Access | Times Cited: 26
Food sustainability trends - How to value the açaí production chain for the development of food inputs from its main bioactive ingredients?
Jhonatas Rodrigues Barbosa, Raul Nunes de Carvalho
Trends in Food Science & Technology (2022) Vol. 124, pp. 86-95
Closed Access | Times Cited: 24
Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic Sunflower and Flaxseed Oils
Nicoleta Cîrstea, Violeta Nour, Alexandru Radu Corbu, et al.
Gels (2024) Vol. 10, Iss. 8, pp. 534-534
Open Access | Times Cited: 4
Application of encapsulated kiwifruit peel extract as a sustainable antioxidant in refrigerated beef patties
Noelí Sirini, Noemí Echegaray, Laura Moraga-Babiano, et al.
Food Bioscience (2025), pp. 105889-105889
Closed Access
Recent Advances, Challenges, and Functional Applications of Natural Phenolic Compounds in the Meat Products Industry
Ting Bai, Xiulian Wang, Wenqing Du, et al.
Antioxidants (2025) Vol. 14, Iss. 2, pp. 138-138
Open Access
Impact of açaí oil and guar gum-based emulsion gel on goat burger quality: Technological, sensory, and fatty acid profile
L. Sodré, Larissa Rodrigues da Silva, Natallya Marques da Silva, et al.
Meat Science (2025), pp. 109823-109823
Closed Access
Effectiveness of red propolis extract as a natural antioxidant in frozen lamb burgers
Luciana Ruggeri Menezes Gotardo, Francisco Allan Leandro de Carvalho, Letícia Aline Gonçalves, et al.
Meat Science (2025) Vol. 226, pp. 109829-109829
Closed Access
Açaí residue extract as a natural antioxidant to enhance the shelf‐life of beef patties
B Campos, Elisa Rafaela Bonádio Bellucci, Carlos Alberto Alves, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Complex Interplay between Autophagy and Oxidative Stress in the Development of Endometriosis
Ramona D’Amico, Daniela Impellizzeri, Marika Cordaro, et al.
Antioxidants (2022) Vol. 11, Iss. 12, pp. 2484-2484
Open Access | Times Cited: 16
Application of oligosaccharides in meat processing and preservation
Noemí Echegaray, Sırma Yeğin, Manoj Kumar, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 31, pp. 10947-10958
Closed Access | Times Cited: 14
Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage
Jinwoo Cho, Farouq Heidar Barido, Hye-Jin Kim, et al.
Food Science of Animal Resources (2022) Vol. 43, Iss. 1, pp. 25-45
Open Access | Times Cited: 13
Goldenberry flour as a natural antioxidant in Bologna-type mortadella during refrigerated storage and in vitro digestion
Vanessa Biasi, Eduardo Huber, Thainá Sabrina Haefliger Goldoni, et al.
Meat Science (2022) Vol. 196, pp. 109041-109041
Closed Access | Times Cited: 13
Effect of magnetic field modification on oxidative stability of myoglobin in sarcoplasm systems
Jingjiao Jiang, Minquan Xia, Honghong Gong, et al.
Food Chemistry (2023) Vol. 436, pp. 137691-137691
Closed Access | Times Cited: 6
Effect of replacing a synthetic antioxidant for natural extract of yerba mate (Ilex paraguariensis) on the physicochemical characteristics, sensory properties, and gastrointestinal digestion in vitro of burgers
Andresa Carla Feihrmann, Fernando Henrique Coutinho, Iza Catarini dos Santos, et al.
Food Chemistry Advances (2022) Vol. 1, pp. 100130-100130
Open Access | Times Cited: 10
Inhibitory effects of 25 spices on heterocyclic aromatic amines formation in cooked pork patties
Kexin Wang, Huali Wang, Yanqin Shan, et al.
Journal of Food Measurement & Characterization (2022) Vol. 17, Iss. 1, pp. 933-943
Closed Access | Times Cited: 7
Evaluation of the Antioxidant Activity of Rosemary Powder and Its Application to Pork Patties as an Antioxidant during Refrigerated Storage
Yu Jin Nam, Koo Bok Chin
Journal of the Korean Society of Food Science and Nutrition (2024) Vol. 53, Iss. 3, pp. 288-296
Open Access | Times Cited: 1
Development of buffalo meat patties using pea peel powder as a value added ingredient: physicochemical, shelf stability, microstructural, sensory attributes analysis
Abdul Haque, Saghir Ahmad, Tariq Khan, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4088-4107
Closed Access | Times Cited: 1
Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review
Juan D. Rios-Mera, Hubert Arteaga, Roger Ruiz, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2110-2110
Open Access | Times Cited: 1
Synergistic effects evaluation of jabuticaba and strawberry extracts on oxidative stability of pork burgers
Rita D C S Da Silva, Juliana A Camponogara, Carla Andressa Almeida Farias, et al.
Meat Science (2024) Vol. 219, pp. 109685-109685
Closed Access | Times Cited: 1
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