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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:

Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential
Iliani Patinho, Erick Saldaña, Miriam Mabel Selani, et al.
Food Production Processing and Nutrition (2019) Vol. 1, Iss. 1
Open Access | Times Cited: 45

Showing 1-25 of 45 citing articles:

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: 137
Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
Ji Wang, Xu-Hui Huang, Yuying Zhang, et al.
Food Chemistry (2023) Vol. 435, pp. 137542-137542
Closed Access | Times Cited: 48
Effects of umami substances as taste enhancers on salt reduction in meat products: A review
Fang Ma, Yang Li, Yuanlv Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114248-114248
Closed Access | Times Cited: 21
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
Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
Esmeralda Rangel‐Vargas, José A. Rodrı́guez, Rubén Domínguez, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2687-2687
Open Access | Times Cited: 59
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger
Iliani Patinho, Miriam Mabel Selani, Erick Saldaña, et al.
Meat Science (2020) Vol. 172, pp. 108307-108307
Closed Access | Times Cited: 66
Lipid-derived flavor and off-flavor of traditional and functional foods: an overview
Fereidoon Shahidi, Won Young Oh
Journal of Food Bioactives (2020), pp. 20-31
Open Access | Times Cited: 65
Use of sensory science for the development of healthier processed meat products: a critical opinion
Erick Saldaña, Thais Cardoso Merlo, Iliani Patinho, et al.
Current Opinion in Food Science (2020) Vol. 40, pp. 13-19
Closed Access | Times Cited: 61
Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications
Harsh Kumar, Kanchan Bhardwaj, Ruchi Sharma, et al.
Journal of Fungi (2021) Vol. 7, Iss. 6, pp. 427-427
Open Access | Times Cited: 54
Toward a reduced meat diet: University North American students' acceptance of a blended meat-mushroom burger
Giovanni Sogari, Jie Li, Qian Wang, et al.
Meat Science (2022) Vol. 187, pp. 108745-108745
Closed Access | Times Cited: 26
Mycopharmaceuticals and Nutraceuticals: Promising Agents to Improve Human Well-Being and Life Quality
Jameel R. Al‐Obaidi, Nuzul Noorahya Jambari, E. I. Ahmad-Kamil
Journal of Fungi (2021) Vol. 7, Iss. 7, pp. 503-503
Open Access | Times Cited: 31
Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties
Fabiana Mantovani Gomes França, Samara dos Santos Harada-Padermo, Rafaela Alves Frasceto, et al.
LWT (2021) Vol. 154, pp. 112724-112724
Open Access | Times Cited: 29
Effects of replacing chicken breast meat with Agaricus bisporus mushrooms on the qualities of emulsion-type sausages
Qingquan Fu, Jintang Yang, Lijia Lv, et al.
LWT (2023) Vol. 184, pp. 114983-114983
Open Access | Times Cited: 12
Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types
Carmen Botella‐Martínez, Nuria Muñoz-Tébar, Raquel Lucas‐González, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3591-3591
Open Access | Times Cited: 10
3D food printing: at the intersection of social acceptance, participatory research, and specific nutritional benefits
Stéphane Portanguen, Vincent Meyer, Maïa Meurillon, et al.
Elsevier eBooks (2025), pp. 555-591
Open Access
Edible mushrooms as meat analogues: A comprehensive review of nutritional, therapeutic, and market potential
Sibo Boro, Kambhampati Vivek, Sandeep Das, et al.
Food Research International (2025), pp. 116632-116632
Closed Access
Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers
Grzegorz Tokarczyk, Katarzyna Felisiak, Iwona Adamska, et al.
Molecules (2023) Vol. 28, Iss. 19, pp. 6975-6975
Open Access | Times Cited: 8
Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms
Meltem Boylu, Géza Hitka, György Kenesei
Foods (2024) Vol. 13, Iss. 13, pp. 2115-2115
Open Access | Times Cited: 3
Impact of oyster mushroom (Pleurotus ostreatus) on chemical, physical, microbiological and sensory characteristics of fish burger prepared from salmon and striped catfish filleting by-product
Ulisa Pachekrepapol, Maturose Thangrattana, Apichaya Kitikangsadan
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100598-100598
Closed Access | Times Cited: 14
Replacing animal fat with edible mushrooms: a strategy to produce high-quality and low-fat buffalo meatballs
Nurfatin Azma Ramle, Musfirah Zulkurnain, Mohammad Rashedi Ismail‐Fitry
International Food Research Journal (2021) Vol. 28, Iss. 5, pp. 905-915
Open Access | Times Cited: 18
Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts
Iliani Patinho, Cecylyana Leite Cavalcante, Erick Saldaña, et al.
Food Research International (2023) Vol. 175, pp. 113778-113778
Open Access | Times Cited: 7
Variations of nonvolatile taste components of mushrooms with different operating conditions and parameters from farm to fork
Malsha Samarasiri, Wei Ning Chen
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 11, pp. 3482-3501
Closed Access | Times Cited: 11
Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts
Mariana Marinho Martins, Erick Saldaña, Ana Clara Bortoluzzi Teixeira, et al.
Meat Science (2021) Vol. 180, pp. 108536-108536
Open Access | Times Cited: 14
Potential Use of Underutilised Mushroom Stems in Meat Products and Meat Analogues: A Mini Review
HANA SYAFIQAH SAYEED IBRAHIM, Nur Huda Faujan
Malaysian Journal of Science Health & Technology (2023), pp. 147-152
Open Access | Times Cited: 5
Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein
Haijuan Nan, Т. М. Степанова, Н. В. Кондратюк, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 5532-5541
Closed Access | Times Cited: 8
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