Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods
Arun K. Das, Pramod Kumar Nanda, Pratap Madane, et al.
Trends in Food Science & Technology (2020) Vol. 99, pp. 323-336
Closed Access | Times Cited: 178

Showing 1-25 of 178 citing articles:

Immune boosting functional foods and their mechanisms: A critical evaluation of probiotics and prebiotics
Tolulope Joshua Ashaolu
Biomedicine & Pharmacotherapy (2020) Vol. 130, pp. 110625-110625
Open Access | Times Cited: 199
Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach
Arun K. Das, Pramod Kumar Nanda, Premanshu Dandapat, et al.
Molecules (2021) Vol. 26, Iss. 9, pp. 2463-2463
Open Access | Times Cited: 138
Ensuring the quality of meat in cold chain logistics: A comprehensive review
Qingshan Ren, Kui Fang, Xinting Yang, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 133-151
Closed Access | Times Cited: 122
Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review
Michel Mubiayi Beya, M. Netzel, Yasmina Sultanbawa, et al.
Antioxidants (2021) Vol. 10, Iss. 2, pp. 263-263
Open Access | Times Cited: 114
Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products
Milad Hadidi, Jose C. Orellana-Palacios, Fatemeh Aghababaei, et al.
LWT (2022) Vol. 169, pp. 114003-114003
Open Access | Times Cited: 113
Nanoemulsion-Based Technologies for Delivering Natural Plant-Based Antimicrobials in Foods
David Julian McClements, Arun K. Das, Pubali Dhar, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 106
Polyphenol–Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health
Qingbin Guo, Xingyue Xiao, Laifeng Lu, et al.
Annual Review of Food Science and Technology (2022) Vol. 13, Iss. 1, pp. 59-87
Closed Access | Times Cited: 91
Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective
Ana Fernandes, Nuno Mateus, Víctor de Freitas
Foods (2023) Vol. 12, Iss. 5, pp. 1052-1052
Open Access | Times Cited: 45
Effect and mechanism of insoluble dietary fiber on postprandial blood sugar regulation
Gaopeng Zhang, Dan Wang, Yangyue Ding, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104354-104354
Closed Access | Times Cited: 20
Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers
Sabah Mounir, Randa Mohamed, Kappat Valiyapeediyekkal Sunooj, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access | Times Cited: 2
Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products
Rubén Domínguez, Paulo ES Munekata, Mirian Pateiro, et al.
Current Opinion in Food Science (2020) Vol. 37, pp. 135-144
Closed Access | Times Cited: 106
Edible mushrooms as a novel trend in the development of healthier meat products
Antonio Pérez-Montes, Esmeralda Rangel‐Vargas, José M. Lorenzo, et al.
Current Opinion in Food Science (2020) Vol. 37, pp. 118-124
Closed Access | Times Cited: 100
Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets
Dipak Banerjee, Arun K. Das, Rituparna Banerjee, et al.
Foods (2020) Vol. 9, Iss. 4, pp. 432-432
Open Access | Times Cited: 93
Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives
Mario Estévez
Meat Science (2021) Vol. 181, pp. 108610-108610
Open Access | Times Cited: 88
Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products
Patricia Gullón, Gonzalo Astray, Beatriz Gullón, et al.
Molecules (2020) Vol. 25, Iss. 12, pp. 2859-2859
Open Access | Times Cited: 87
Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review
Arun K. Das, Pramod Kumar Nanda, Samiran Bandyopadhyay, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2677-2700
Open Access | Times Cited: 86
Strategies to Improve Meat Products’ Quality
Claudiu Ștefan Ursachi, Simona Perța-Crișan, Florentina‐Daniela Munteanu
Foods (2020) Vol. 9, Iss. 12, pp. 1883-1883
Open Access | Times Cited: 84
Beetroot and radish powders as natural nitrite source for fermented dry sausages
Maristela Midori Ozaki, Paulo E. S. Munekata, Rickyn Alexander Jacinto-Valderrama, et al.
Meat Science (2020) Vol. 171, pp. 108275-108275
Open Access | Times Cited: 80
Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review
Pramod Kumar Nanda, Arun K. Das, Premanshu Dandapat, et al.
Trends in Food Science & Technology (2021) Vol. 112, pp. 252-267
Closed Access | Times Cited: 79
Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits
Arun K. Das, Pramod Kumar Nanda, Nilabja Roy Chowdhury, et al.
Molecules (2021) Vol. 26, Iss. 2, pp. 467-467
Open Access | Times Cited: 61
Fruit and Vegetable Peel-Enriched Functional Foods: Potential Avenues and Health Perspectives
Kanchan Bhardwaj, Agnieszka Najda, Ruchi Sharma, et al.
Evidence-based Complementary and Alternative Medicine (2022) Vol. 2022, pp. 1-14
Open Access | Times Cited: 53
Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products
Dipanwita Bhattacharya, Pramod Kumar Nanda, Mirian Pateiro, et al.
Microorganisms (2022) Vol. 10, Iss. 10, pp. 2058-2058
Open Access | Times Cited: 51
Functional meat products: Trends in pro-, pre-, syn-, para- and post-biotic use
Cynthia Farias Manassi, Sofia Steinmetz de Souza, Guilherme de Souza Hassemer, et al.
Food Research International (2022) Vol. 154, pp. 111035-111035
Closed Access | Times Cited: 45
Vegetable oils in emulsified meat products: a new strategy to replace animal fat
Thamirys Lorranne Santos Lima, Gilmar Freire da Costa, Rerisson do Nascimento Alves, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 39
Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review
Daniela Magalhães, Ana A. Vilas-Boas, Paula Teixeira, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1095-1095
Open Access | Times Cited: 38
Page 1 - Next Page

Scroll to top