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:
Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges
Paula Rabelo Sbardelotto, Evellin Balbinot-Alfaro, Meritaine da Rocha, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10303-10318
Closed Access | Times Cited: 15
Paula Rabelo Sbardelotto, Evellin Balbinot-Alfaro, Meritaine da Rocha, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10303-10318
Closed Access | Times Cited: 15
Showing 15 citing articles:
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
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
Designing healthier and more sustainable ultraprocessed foods
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Open Access | Times Cited: 13
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Open Access | Times Cited: 13
Cultivation of Bovine Mesenchymal Stem Cells on Plant-Based Scaffolds in a Macrofluidic Single-Use Bioreactor for Cultured Meat
Gilad Gome, Benyamin Chak, Shadi Tawil, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1361-1361
Open Access | Times Cited: 11
Gilad Gome, Benyamin Chak, Shadi Tawil, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1361-1361
Open Access | Times Cited: 11
Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products
Norma Angélica Santiesteban López, Julián Andrés Gómez‐Salazar, Eva M. Santos, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2613-2613
Open Access | Times Cited: 32
Norma Angélica Santiesteban López, Julián Andrés Gómez‐Salazar, Eva M. Santos, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2613-2613
Open Access | Times Cited: 32
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
Paula Rabelo Sbardelotto, Alexandre da Trindade Alfaro, A. Teixeira, et al.
Journal of Sensory Studies (2025) Vol. 40, Iss. 1
Closed Access
Effects of Natural Antioxidants on the Lipid Oxidation, Physicochemical and Sensory Characteristics, and Shelf Life of Sliced Salami
Fabrício Demarco, Ana Paula Rômio, Alexandre da Trindade Alfaro, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 10, pp. 2282-2293
Closed Access | Times Cited: 18
Fabrício Demarco, Ana Paula Rômio, Alexandre da Trindade Alfaro, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 10, pp. 2282-2293
Closed Access | Times Cited: 18
Consumer’s Attitudes and Consumption Patterns of Meat Products
Dam Sao, Hoang-Duy Truong, Duyen-Anh Le, et al.
(2025), pp. 1-32
Closed Access
Dam Sao, Hoang-Duy Truong, Duyen-Anh Le, et al.
(2025), pp. 1-32
Closed Access
Potential Use of Selected Natural Anti-Microbials to Control Listeria monocytogenes in Vacuum Packed Beef Burgers and Their Impact on Quality Attributes
Angelos Papadochristopoulos, Joseph P. Kerry, Narelle Fegan, et al.
Microorganisms (2025) Vol. 13, Iss. 4, pp. 910-910
Open Access
Angelos Papadochristopoulos, Joseph P. Kerry, Narelle Fegan, et al.
Microorganisms (2025) Vol. 13, Iss. 4, pp. 910-910
Open Access
Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites
Sandra Rodrigues, Lia Vasconcelos, Ana Leite, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2962-2962
Open Access | Times Cited: 8
Sandra Rodrigues, Lia Vasconcelos, Ana Leite, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2962-2962
Open Access | Times Cited: 8
Natural Solutions to Antimicrobial Resistance: The Role of Essential Oils in Poultry Meat Preservation with Focus on Gram-Negative Bacteria
Zorana Kovačević, Ivana Čabarkapa, Ljubiša Šarić, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3905-3905
Open Access | Times Cited: 1
Zorana Kovačević, Ivana Čabarkapa, Ljubiša Šarić, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3905-3905
Open Access | Times Cited: 1
SUSTENTABILIDADE E SAÚDE COMO ESTRATÉGIAS DE MARKETING SENSORIAL: UMA REVISÃO NARRATIVA
Kamila Leite Rodrigues, Bruno Martins Dala Paula
Revista Interfaces Saúde Humanas e Tecnologia (2024) Vol. 12, Iss. 1
Open Access
Kamila Leite Rodrigues, Bruno Martins Dala Paula
Revista Interfaces Saúde Humanas e Tecnologia (2024) Vol. 12, Iss. 1
Open Access
Food waste as a source of novel food additives: an overview
Ana A. Vilas-Boas, Ana Sofia Sousa, Ricardo Gómez‐García, et al.
Elsevier eBooks (2024), pp. 101-115
Closed Access
Ana A. Vilas-Boas, Ana Sofia Sousa, Ricardo Gómez‐García, et al.
Elsevier eBooks (2024), pp. 101-115
Closed Access
Clean label fresh sausage: characteristics throughout its shelf life
Paula Regina Rabelo Sbardelotto, Marina Leite Mitterer‐Daltoé, Evellin Balbinot-Alfaro, et al.
Scientia Agricola (2024) Vol. 81
Open Access
Paula Regina Rabelo Sbardelotto, Marina Leite Mitterer‐Daltoé, Evellin Balbinot-Alfaro, et al.
Scientia Agricola (2024) Vol. 81
Open Access
Clean label sausage: characteristics throughout its shelf life
Paula Rabelo Sbardelotto, Marina Leite Mitterer‐Daltoé, Evellin Balbinot-Alfaro, et al.
Research Square (Research Square) (2023)
Open Access
Paula Rabelo Sbardelotto, Marina Leite Mitterer‐Daltoé, Evellin Balbinot-Alfaro, et al.
Research Square (Research Square) (2023)
Open Access
Diversity of Native Yeasts Isolated in Brazil and Their Biotechnological Potential for the Food Industry
Fernanda Palladino, Flávia B. M. Alvarenga, Rita C. L. B. Rodrigues, et al.
Current Food Science and Technology Reports (2023) Vol. 1, Iss. 2, pp. 81-90
Closed Access
Fernanda Palladino, Flávia B. M. Alvarenga, Rita C. L. B. Rodrigues, et al.
Current Food Science and Technology Reports (2023) Vol. 1, Iss. 2, pp. 81-90
Closed Access
