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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:

A study on the application of natural extracts as alternatives to sodium nitrite in processed meat
Luca Grispoldi, Musafiri Karama, Saeed El‐Ashram, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 3
Open Access | Times Cited: 18

Showing 18 citing articles:

Overview of plant extracts as natural preservatives in meat
Alzaidi Mohammed Awad, Pavan Kumar, Mohammad Rashedi Ismail‐Fitry, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 8
Open Access | Times Cited: 60
A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing
Jesús Madueña Molina, Jesús M. Frías, Declan Bolton, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 746-746
Open Access | Times Cited: 7
Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats
Stergios Melios, Simona Grasso, Declan Bolton, et al.
Current Opinion in Food Science (2024) Vol. 58, pp. 101183-101183
Open Access | Times Cited: 7
Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review
Chan Zhang, Ying Cheng, Qin Yu-hui, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 17, pp. 9567-9580
Closed Access | Times Cited: 6
The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat
Sol-Hee Lee, Jungseok Choi
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 269-283
Open Access | Times Cited: 4
Colour formation by bacterial nitric oxide synthase in fermented sausages inoculated with and without Mammaliicoccus vitulinus
Jiaying Qin, Bingyu Li, Miaomiao Zhu, et al.
Meat Science (2025) Vol. 225, pp. 109804-109804
Closed Access
The Use of a Powder Obtained from Rosehip Waste to Reformulate Pork Sausages: Impacts on Their Quality
Alexandra Raluca Borşa, Melinda Fogarasi, Floricuța Ranga, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1067-1067
Open Access
Biotransformation-induced chemical modifications and nitrite production in beetroot and arugula extracts: Toward natural alternatives to synthetic preservatives in the meat industry
Halley Dayane dos Santos Ribeiro, José Narciso Francisco da Silva Filho, Isabelly da Silva Ramalho, et al.
Food Chemistry (2025), pp. 144127-144127
Closed Access
Exploiting the combinatory potential of arugula and beetroot powders as sodium nitrite substitutes in Italian-type salami
José Narciso Francisco da Silva Filho, Isabelly da Silva Ramalho, Elen Carla Alves da Silva, et al.
Food Bioscience (2025), pp. 106521-106521
Closed Access
Effects of commercial natural colorants on the physicochemical properties of emulsified pork sausages for nitrite replacement during cold storage
Sang-Keun Jin, Heejun Jeong, Sang-Hun Park, et al.
Italian Journal of Animal Science (2025) Vol. 24, Iss. 1, pp. 960-970
Open Access
Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami
Luca Grispoldi, Federica Ianni, Francesca Blasi, et al.
Antioxidants (2022) Vol. 11, Iss. 7, pp. 1221-1221
Open Access | Times Cited: 15
Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples
Joana Madureira, Bruno Melgar, Vítor D. Alves, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1926-1926
Open Access | Times Cited: 8
Hyperspectral Imaging Combined with Machine Learning Can Be Used for Rapid and Non-Destructive Monitoring of Residual Nitrite in Emulsified Pork Sausages
W.J. van Son, Mun-Hye Kang, Jun Hwang, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3173-3173
Open Access | Times Cited: 1
Preservative Additives in Food Products Sold in Dakar Markets: Frequency and Diversity
Alé Kane, Papa Amadou Diakhaté, Alioune Marone, et al.
OALib (2024) Vol. 11, Iss. 01, pp. 1-11
Open Access | Times Cited: 1
Theoretical estimation of nitrates and nitrites intake from food additives by the Brazilian population
Raísa Vieira Homem, Adriana Pavesi Arisseto Bragotto, Eliseu Rodrigues, et al.
Food Additives & Contaminants Part A (2023) Vol. 40, Iss. 9, pp. 1147-1163
Closed Access | Times Cited: 1
Sweetener and Flavor Enhancer Food Additives in Industrial Food Products Marketed in Dakar: Frequency and Diversity
Alé Kane, Alioune Sow, Ndèye Adiara Ndiaye, et al.
Open Journal of Applied Sciences (2024) Vol. 14, Iss. 01, pp. 101-117
Open Access
Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances
Nikolay Kolev, Desislavа Vlahova‐Vangelova, Desislav Balev, et al.
The Journal of Almaty Technological University (2022), Iss. 3, pp. 130-137
Open Access | Times Cited: 2
Microbe-derived antimicrobial red pigments for color formation and microbial growth control in sausage: A mini-review
Deokyeong Choe
Korean Journal of Food Preservation (2022) Vol. 29, Iss. 6, pp. 837-851
Open Access | Times Cited: 1
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