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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:

Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts
Sashuang Dong, Lanyin Li, Fanyu Hao, et al.
Poultry Science (2023) Vol. 103, Iss. 2, pp. 103287-103287
Open Access | Times Cited: 21

Showing 21 citing articles:

Developmental changes of skin quality from breast, back, and thigh of Pekin ducks from 1 to 6 weeks of age
Hao Li, Wenxuan Zheng, Shuo Xin, et al.
Poultry Science (2025) Vol. 104, Iss. 2, pp. 104759-104759
Open Access
Insights into the gut microbiota characteristics between the organic and traditional feeding chickens based on amplicon and metagenomic sequencing
Wen‐Zhou Zhang, Jian Xiao, Siqi Ding, et al.
Frontiers in Microbiology (2025) Vol. 15
Open Access
The active roles of Rhodotorula mucilaginosa ZTHY2 in regulating antioxidant capacity and immune function of Leizhou black ducks
Jiang Wu, Yingxin Hu, Namula Zhao, et al.
Frontiers in Veterinary Science (2025) Vol. 12
Open Access
Effect of Lactococcus lactis JNU 534 Supplementation on the Performance, Blood Parameters and Meat Characteristics of Salmonella enteritidis Inoculated Broilers
Listya Purnamasari, Joseph F. dela Cruz, Dae-Yeon Cho, et al.
Microorganisms (2025) Vol. 13, Iss. 3, pp. 525-525
Open Access
Probiotic Consortium from Poultry Strains for Supporting Gut Immunity Against Pathogens
Guldana Boranbayeva, Zhanar Tekebayeva, Aslan Temirkhanov, et al.
Microbial Pathogenesis (2025), pp. 107584-107584
Closed Access
Bacillus aryabhattai CKNJh11 as a promising probiotic improves growth performance and egg quality in laying hens
Orathai Dangsawat, Jessada Rattanawut, Theera Srisawat, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Food Additives Derived from Fruits and Vegetables for Sustainable Animal Production and Their Impact in Latin America: An Alternative to the Use of Antibiotics
Marina A. Golowczyc, Andrea Gómez‐Zavaglia
Foods (2024) Vol. 13, Iss. 18, pp. 2921-2921
Open Access | Times Cited: 3
Influences of Bacillus pumilus SA388 as an environmentally friendly antibiotic alternative on growth performance, blood biochemistry, immunology, cecal microbiota, and meat quality in broiler chickens
Eman A. Beyari, Naheda M. Alshammari, Soha A. Alamoudi, et al.
Poultry Science (2024) Vol. 103, Iss. 11, pp. 104115-104115
Open Access | Times Cited: 2
Effect of Rumex nervosus leaves as a dietary supplement in broiler diets on the breast quality characteristics of broiler chickens
Mohammed M. Qaid, Saud I. Al-Mufarrej, Maged A. Al‐Garadi, et al.
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access | Times Cited: 2
Changes of bone and articular cartilage in broilers with femoral head necrosis
Hongfan Ge, Yaling Yu, Yanyan Zhang, et al.
Poultry Science (2024) Vol. 103, Iss. 10, pp. 104127-104127
Open Access | Times Cited: 1
Three-Stage Solid-State Fermentation Technology for Distillers’ Grain Feed Protein Based on Different Microorganisms Considering Oxygen Requirements
Kong Song-tao, Shilei Wang, Yun He, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 550-550
Open Access | Times Cited: 1
Effects of dietary cinnamon bark on quality, texture profile, and other physicochemical features of broiler carcase
Mohammed M. Qaid, Saud I. Al-Mufarrej, Maged A. Al‐Garadi, et al.
Italian Journal of Animal Science (2024) Vol. 23, Iss. 1, pp. 1305-1317
Open Access | Times Cited: 1
Dietary plant flavonoid supplementation for poultry as a potent scavenger of hydroxyl radicals and antioxidants: a review
Jiregna Gari Negasa
PeerJ Organic Chemistry (2024) Vol. 6, pp. e9-e9
Open Access
Probióticos como aditivos melhoradores de desempenho produtivo e econômico de aves em produção: uma revisão
Leandro de Carvalho Maquiné, João Paulo Ferreira Rufino, Pedro de Queiroz Costa Neto, et al.
OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA (2024) Vol. 22, Iss. 5, pp. e4249-e4249
Open Access
Integrated transcriptome and metabolome profiles reveal the regulatory molecular mechanisms of meat quality in pasture-fed goose
Qasim Ali, Boshuai Liu, Shaokai La, et al.
Food Bioscience (2024) Vol. 61, pp. 104846-104846
Closed Access
The Effect of Phytogenic Additive in Broiler’s Diet on Production Results, Physicochemical Parameters, and the Composition of Volatile Organic Compounds of Broiler Meat Assessed by an Electronic Nose System
Monika Michalczuk, Paulina A. Abramowicz-Pindor, Jakub Urban, et al.
Animals (2024) Vol. 14, Iss. 16, pp. 2428-2428
Open Access
ВЛИЯНИЕ ВНЕШНЕСРЕДОВЫХ ФАКТОРОВ И БИОЛОГИЧЕСКИ АКТИВНЫХ КОРМОВЫХ ДОБАВОК НА НАКОПЛЕНИЕ ЖИРА В ТЕЛЕ И ПИЩЕВУЮ ЦЕННОСТЬ МЯСА ЦЫПЛЯТ-БРОЙЛЕРОВ (обзор)
Д.А. Аширов, С.С. Еримбетов, В.Н. Никулин, et al.
Problemy biologii produktivnyh životnyh (2024), Iss. 3, pp. 31-57
Closed Access
How do crate materials impact the winter transport of broilers?
Myunghwan Yu, Elijah Ogola Oketch, Nuwan Chamara Chathuranga, et al.
Animal Bioscience (2024) Vol. 38, Iss. 3, pp. 568-574
Open Access
Probiotics as Alternative to Antibiotics in Poultry: Challenges and Prospects
Awad A. Shehata, Shereen Basiouni, Guillermo Téllez–Isaías, et al.
(2024), pp. 59-78
Closed Access
Enhancing Broiler Growth Performance and Gut Health: A Comparative Study on the Impact of Probiotics, Prebiotics, and Pomegranate (Punica granatum L.) Peel Powder
M. Shams Shargh, O. Ashayerizadeh, M Mohammadi, et al.
Brazilian Journal of Poultry Science (2024) Vol. 26, Iss. 4
Open Access
FONKSİYONEL ET ÜRÜNLERİNİN ÜRETİMİNDE PROBİYOTİK, PREBİYOTİK VE SİNBİYOTİK KULLANIMINA YÖNELİK YENİ EĞİLİMLER
Tuba Nuriler, Müge Uyarcan
GIDA / THE JOURNAL OF FOOD (2023) Vol. 49, Iss. 1, pp. 25-38
Open Access | Times Cited: 1
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