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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:

Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products
Priscila Dinah Lima Oliveira, Wilma Maria Coelho Araújo, Luís Patarata, et al.
Meat Science (2022) Vol. 193, pp. 108952-108952
Open Access | Times Cited: 89

Showing 1-25 of 89 citing articles:

The impact of a blockchain-based food traceability system on the online purchase intention of organic agricultural products
Zhibin Tao, Jiaxiao Chao
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103598-103598
Open Access | Times Cited: 24
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
Iftikhar Hussain Badar, Ziyi Wang, Haotian Liu, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104176-104176
Closed Access | Times Cited: 39
Pork Fat and Meat: A Balance between Consumer Expectations and Nutrient Composition of Four Pig Breeds
И. М. Чернуха, Elena Kotenkova, V. A. Pchelkina, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 690-690
Open Access | Times Cited: 24
Antimicrobial Resistance in Bacteria from Meat and Meat Products: A One Health Perspective
S. C. da Conceição, Maria Cristina Queiroga, Marta Laranjo
Microorganisms (2023) Vol. 11, Iss. 10, pp. 2581-2581
Open Access | Times Cited: 18
High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat
Minji Choi, Hyun Woo Choi, Myeongsu Jo, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110063-110063
Closed Access | Times Cited: 8
Mxene-derived Na2O7Ti3 nanoribbon as a promising electrode material for the detection of ethyl paraoxon in complex matrices
Aarcha Appu Mini, Vimala Raghavan
Microchemical Journal (2024) Vol. 201, pp. 110674-110674
Closed Access | Times Cited: 7
Effect of polysaccharide on structures and gel properties of microgel particle reconstructed soybean protein isolate/polysaccharide complex emulsion gels as solid fat mimetic
Zixin Wang, Jie Long, Caimeng Zhang, et al.
Carbohydrate Polymers (2024) Vol. 347, pp. 122759-122759
Closed Access | Times Cited: 7
Effect of Fermentation Technology and Storage Time on the Quality of Salami-Type Sausages
K. Dasiewicz, Iwona Szymańska, Mirosław Słowiński, et al.
Applied Sciences (2024) Vol. 14, Iss. 18, pp. 8510-8510
Open Access | Times Cited: 7
Dynamically cultured, differentiated bovine adipose-derived stem cell spheroids as building blocks for biofabricating cultured fat
Annemarie Klatt, Jannis O. Wollschlaeger, Franziska B. Albrecht, et al.
Nature Communications (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 7
Incorporation of fish and fishery waste into food formulations: A review with current knowledge
Nikheel Bhojraj Rathod, Duygu Ağagündüz, Yeşim Özoğul, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104517-104517
Closed Access | Times Cited: 6
Improving quality and consumer acceptance of rabbit meat: Prospects and challenges
P. Vijay Kumar, Neelesh Sharma, Lokesh Kumar Narnoliya, et al.
Meat Science (2024) Vol. 219, pp. 109660-109660
Closed Access | Times Cited: 6
Effects of dietary Allium mongolicum Regel powder supplementation on the growth performance, meat quality, antioxidant capacity and muscle fibre characteristics of fattening Angus calves under heat stress conditions
Wangjing Liu, Huixia Gao, Jianjian He, et al.
Food Chemistry (2024) Vol. 453, pp. 139539-139539
Open Access | Times Cited: 5
Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities
Xiao Chen, Ziyi Li, Weijie Lan, et al.
Food Bioscience (2024) Vol. 61, pp. 104503-104503
Closed Access | Times Cited: 4
Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts
Suman Bishnoi, Sanjay Yadav, Gauri Jairath, et al.
CyTA - Journal of Food (2025) Vol. 23, Iss. 1
Open Access
Ethical Food Consumption in the Digital Age: Consumer Attitudes Towards Digitally Monitored Animal Welfare in Pork Products
Heerah Jose, Elizabeth Jackson, Pham Bao Duong, et al.
Appetite (2025), pp. 107853-107853
Open Access
Low Carbon Brazilian Beef: challenges in sustainable production and conscious consumption among consumers in Rio de Janeiro
Carla Machado de Araujo Lopes, Thelma Lucchese Cheung, Juliana Cunha de Andrade, et al.
Revista de Economia e Sociologia Rural (2025) Vol. 63
Open Access
Enhancing meat safety and quality: Innovations in protein-based sensing technologies for contaminant detection
Harsh Kumar, Shivani Guleria, Nidhi Sethi, et al.
Food Control (2025), pp. 111208-111208
Closed Access
Consumers' Sensory Profile and Understanding of Clean‐Label Sausage. An Approach Using Ultra‐Flash Profile and Check‐All‐That‐Apply
Paula Rabelo Sbardelotto, Alexandre da Trindade Alfaro, A. Teixeira, et al.
Journal of Sensory Studies (2025) Vol. 40, Iss. 1
Closed Access
Comparative analysis of amino acids and volatile compounds as markers in Lueyang black-boned chicken and Arbor Acres broilers
Jiantao Yang, Kailong Qin, Qianggang Wang, et al.
Poultry Science (2025), pp. 104897-104897
Open Access
Shaping Consumer Perceptions of Genetically Modified Foods: The Influence of Engineering, Science, and Design Signifiers in Packaging Disclosure Statements
Bryan Howell, Ellyn Margaret Newcomb, Daniel Wei How Loh, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 909-909
Open Access
The Intersection Between Food Literacy and Sustainability: A Systematic Quantitative Literature Review
Sarah McManus, Donna Pendergast, Harry Kanasa
Sustainability (2025) Vol. 17, Iss. 2, pp. 459-459
Open Access
Development and assessment of hybrid chicken meat: The effect of isolated rice, pea, and soy proteins
Jiyoon Kim, Jung Soo Kim, Kwang‐Deog Moon
Food Science of Animal Resources (2025)
Open Access
Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers
Karthika Srikanthithasan, Marta Gariglio, Elena Diaz Vicuna, et al.
Italian Journal of Animal Science (2025) Vol. 24, Iss. 1, pp. 440-456
Open Access
Impact of freeze-thaw cycles on raw beef quality deterioration and quality prediction using hidden Markov model analysis
Jinghao Zhou, Peng Deng, Kun Zhang, et al.
Journal of Food Composition and Analysis (2025), pp. 107327-107327
Closed Access
A Preliminary Investigation Into the Use of AI‐Generated Food Images in a Survey Asking About Consumer Perception of Appeal, Naturalness, Healthiness, and Willingness to Consume
Allison Stright, Gabrielle Sloan, Matthew Code, et al.
Journal of Sensory Studies (2025) Vol. 40, Iss. 1
Open Access
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