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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:

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review
Daniël Demeyer, Birgit Mertens, Stefaan De Smet, et al.
Critical Reviews in Food Science and Nutrition (2015) Vol. 56, Iss. 16, pp. 2747-2766
Open Access | Times Cited: 174

Showing 1-25 of 174 citing articles:

Defining a Healthy Diet: Evidence for the Role of Contemporary Dietary Patterns in Health and Disease
Hellas Cena, Philip C. Calder
Nutrients (2020) Vol. 12, Iss. 2, pp. 334-334
Open Access | Times Cited: 785
Nutrients and Oxidative Stress: Friend or Foe?
Bee Ling Tan, Mohd Esa Norhaizan, Winnie-Pui-Pui Liew
Oxidative Medicine and Cellular Longevity (2018) Vol. 2018, pp. 1-24
Open Access | Times Cited: 330
Meat: The balance between nutrition and health. A review
Stefaan De Smet, Els Vossen
Meat Science (2016) Vol. 120, pp. 145-156
Closed Access | Times Cited: 274
An updated systematic review and meta-analysis on adherence to mediterranean diet and risk of cancer
Jakub Morze, Anna Danielewicz, Katarzyna E. Przybyłowicz, et al.
European Journal of Nutrition (2020) Vol. 60, Iss. 3, pp. 1561-1586
Open Access | Times Cited: 255
Association of changes in red meat consumption with total and cause specific mortality among US women and men: two prospective cohort studies
Yan Zheng, Yanping Li, Ambika Satija, et al.
BMJ (2019), pp. l2110-l2110
Open Access | Times Cited: 196
Carcinogenicity of consumption of red meat and processed meat: A review of scientific news since the IARC decision
José L. Domingo, Martí Nadal
Food and Chemical Toxicology (2017) Vol. 105, pp. 256-261
Closed Access | Times Cited: 187
The impact of red and processed meat consumption on cancer and other health outcomes: Epidemiological evidences
Luís D. Boada, Luis Alberto Henríquez‐Hernández, Octavio P. Luzardo
Food and Chemical Toxicology (2016) Vol. 92, pp. 236-244
Closed Access | Times Cited: 177
Red meat intake and risk of coronary heart disease among US men: prospective cohort study
Laila Al‐Shaar, Ambika Satija, Dong D. Wang, et al.
BMJ (2020), pp. m4141-m4141
Open Access | Times Cited: 158
Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review
Mynul Hasan Shakil, Anuva Talukder Trisha, Mizanur Rahman, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3355-3355
Open Access | Times Cited: 106
Animal board invited review: Animal source foods in healthy, sustainable, and ethical diets – An argument against drastic limitation of livestock in the food system
Frédéric Leroy, Fabien Abraini, Ty Beal, et al.
animal (2022) Vol. 16, Iss. 3, pp. 100457-100457
Open Access | Times Cited: 105
Health effects associated with consumption of unprocessed red meat: a Burden of Proof study
Haley Lescinsky, Ashkan Afshin, Charlie Ashbaugh, et al.
Nature Medicine (2022) Vol. 28, Iss. 10, pp. 2075-2082
Open Access | Times Cited: 105
Healthy Aging and Dietary Patterns
Ligia J. Domínguez, Nicola Veronese, Eleonora Baiamonte, et al.
Nutrients (2022) Vol. 14, Iss. 4, pp. 889-889
Open Access | Times Cited: 84
Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a “Planeterranean” diet
Justyna Godos, Francesca Scazzina, Corrado Paternò Castello, et al.
Journal of Translational Medicine (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 33
Meat intake in relation to composition and function of gut microbiota
Susanna C. Larsson, Ulrika Ericson, Koen F. Dekkers, et al.
Clinical Nutrition (2025) Vol. 45, pp. 124-133
Open Access | Times Cited: 2
Red meat, diseases, and healthy alternatives: A critical review
Cem Ekmekçioğlu, Peter Wallner, Michael Kundi, et al.
Critical Reviews in Food Science and Nutrition (2016) Vol. 58, Iss. 2, pp. 247-261
Closed Access | Times Cited: 153
Association between red meat consumption and colon cancer: A systematic review of experimental results
Nancy D. Turner, Shannon K. Lloyd
Experimental Biology and Medicine (2017) Vol. 242, Iss. 8, pp. 813-839
Open Access | Times Cited: 128
Dietary Fat and Cancer—Which Is Good, Which Is Bad, and the Body of Evidence
Bianka Bojková, Paweł J. Winklewski, Magdalena Wszędybył-Winklewska
International Journal of Molecular Sciences (2020) Vol. 21, Iss. 11, pp. 4114-4114
Open Access | Times Cited: 122
Red and processed meat consumption and colorectal cancer risk: a systematic review and meta-analysis
Zhanwei Zhao, Quanxin Feng, Zifang Yin, et al.
Oncotarget (2017) Vol. 8, Iss. 47, pp. 83306-83314
Open Access | Times Cited: 119
Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products
Rosario Zamora, Francisco J. Hidalgo
Food Chemistry (2019) Vol. 313, pp. 126128-126128
Closed Access | Times Cited: 110
Dietary proteins and protein sources and risk of death: the Kuopio Ischaemic Heart Disease Risk Factor Study
Heli EK Virtanen, Sari Voutilainen, T Koskinen, et al.
American Journal of Clinical Nutrition (2019) Vol. 109, Iss. 5, pp. 1462-1471
Open Access | Times Cited: 98
Mechanistic Evidence for Red Meat and Processed Meat Intake and Cancer Risk: A Follow-up on the International Agency for Research on Cancer Evaluation of 2015
Robert J. Turesky
CHIMIA International Journal for Chemistry (2018) Vol. 72, Iss. 10, pp. 718-718
Open Access | Times Cited: 94
Dietary and Lifestyle Factors Associated with Colorectal Cancer Risk and Interactions with Microbiota: Fiber, Red or Processed Meat and Alcoholic Drinks
Juan Tuan, Yingxuan Chen
Gastrointestinal Tumors (2015) Vol. 3, Iss. 1, pp. 17-24
Open Access | Times Cited: 92
Tea polyphenols and their chemopreventive and therapeutic effects on colorectal cancer
Shitong Wang, Wenqi Cui, Dan Pan, et al.
World Journal of Gastroenterology (2020) Vol. 26, Iss. 6, pp. 562-597
Open Access | Times Cited: 90
Oxidation During Digestion of Meat: Interactions with the Diet andHelicobacter pyloriGastritis, and Implications on Human Health
Thomas Van Hecke, John Van Camp, Stefaan De Smet
Comprehensive Reviews in Food Science and Food Safety (2017) Vol. 16, Iss. 2, pp. 214-233
Open Access | Times Cited: 89
Colon Carcinogenesis: The Interplay Between Diet and Gut Microbiota
Yean Leng Loke, Ming Tsuey Chew, Yun Fong Ngeow, et al.
Frontiers in Cellular and Infection Microbiology (2020) Vol. 10
Open Access | Times Cited: 88
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