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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:

How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat
Aristide Maggiolino, José M. Lorenzo, Gerardo Centoducati, et al.
Animals (2020) Vol. 10, Iss. 11, pp. 2126-2126
Open Access | Times Cited: 20

Showing 20 citing articles:

Metabolomic profiling reveals the relationship between taste-related metabolites and roasted aroma in aged pork
Yoshio Tamura, Shinji Iwatoh, Kazutoshi Miyaura, et al.
LWT (2021) Vol. 155, pp. 112928-112928
Open Access | Times Cited: 28
First insights about the underlying mechanisms of Martina Franca donkey meat tenderization during aging: A proteomic approach
Antonella della Malva, Mohammed Gagaoua, Antonella Santillo, et al.
Meat Science (2022) Vol. 193, pp. 108925-108925
Closed Access | Times Cited: 20
Effects of dry and wet ageing on culled goat meat quality
Lucrezia Forte, Pasquale De Palo, Giuseppe Natrella, et al.
Italian Journal of Animal Science (2024) Vol. 23, Iss. 1, pp. 693-706
Open Access | Times Cited: 4
Application of Omics in Donkey Meat Research: A Review
Qiying Zhu, Yongdong Peng, Xiaotong Liu, et al.
Animals (2025) Vol. 15, Iss. 7, pp. 991-991
Open Access
Investigation of the meat maturation process
Talgat Mukhamedov, Saule Mukhamedova
New Technologies (2025) Vol. 21, Iss. 1, pp. 69-89
Open Access
Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds
Paolo Polidori, Giuseppe Santini, Yulia Klimanova, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 821-821
Open Access | Times Cited: 14
Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability
Aristide Maggiolino, Maria Federica Sgarro, Giuseppe Natrella, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 1080-1080
Open Access | Times Cited: 15
Fat Deposition in the Muscle of Female and Male Yak and the Correlation of Yak Meat Quality with Fat
Lin Xiong, Jie Pei, Min Chu, et al.
Animals (2021) Vol. 11, Iss. 7, pp. 2142-2142
Open Access | Times Cited: 13
Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids
Maria Federica Sgarro, Aristide Maggiolino, Mirian Pateiro, et al.
Animals (2022) Vol. 12, Iss. 2, pp. 139-139
Open Access | Times Cited: 10
Effect of Pinus taeda Hydrolyzed Lignin on Biochemical Profile, Oxidative Status, and Semen Quality of Healthy Dogs
Giulio Guido Aiudi, Vincenzo Cicirelli, Aristide Maggiolino, et al.
Frontiers in Veterinary Science (2022) Vol. 9
Open Access | Times Cited: 10
The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality
Aristide Maggiolino, Michele Faccia, Benjamin W.B. Holman, et al.
Meat Science (2022) Vol. 191, pp. 108865-108865
Closed Access | Times Cited: 10
Red orange and lemon extract preserve from oxidative stress, DNA damage and inflammatory status in lambs
Sara Damiano, Consiglia Longobardi, Angela Salzano, et al.
Italian Journal of Animal Science (2022) Vol. 21, Iss. 1, pp. 934-942
Open Access | Times Cited: 8
Characterization of Volatile Compounds in Donkey Meat by Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Chemometrics
Mengmeng Li, Mengqi Sun, Wei Ren, et al.
Food Science of Animal Resources (2023) Vol. 44, Iss. 1, pp. 165-177
Open Access | Times Cited: 4
Effect of dietary administration of red orange and lemon extract on volatile compounds: profile and sensory parameters of lamb meat
Maria Federica Sgarro, Aristide Maggiolino, Lucrezia Forte, et al.
Italian Journal of Animal Science (2023) Vol. 23, Iss. 1, pp. 101-113
Open Access | Times Cited: 4
Effects of heat stress on oxidative balance and sperm quality in dogs
Matteo Burgio, Lucrezia Forte, Andrea Prete, et al.
Frontiers in Veterinary Science (2024) Vol. 11
Open Access | Times Cited: 1
Characterization of volatile profile of longissimus thoracis et lumborum muscle from Castellana and INRA 401 lambs reared under commercial conditions
Noemí Echegaray, Rubén Domínguez, R. Bodas, et al.
Small Ruminant Research (2021) Vol. 200, pp. 106396-106396
Closed Access | Times Cited: 6
Influence of feeding system on Longissimus thoracis et lumborum volatile compounds of an Iberian local lamb breed
Noemí Echegaray, Rubén Domínguez, Vasco Cadavez, et al.
Small Ruminant Research (2021) Vol. 201, pp. 106417-106417
Open Access | Times Cited: 5
Study on volatile aroma compounds in donkey broths of different stewing time
Shuqi Wang, Haoyue Liu, Xie Tian, et al.
Flavour and Fragrance Journal (2022) Vol. 37, Iss. 2, pp. 96-105
Closed Access | Times Cited: 3
Could colour and volatile compounds be measurements of oxidation in horse meat?
Lucrezia Forte, Pasquale De Palo, Alessandra Aloia, et al.
ACTA IMEKO (2024) Vol. 13, Iss. 1, pp. 1-6
Open Access
Enhancement of culled ewes’ meat quality: Effects of aging method and time
Aristide Maggiolino, Lucrezia Forte, Vincenzo Landi, et al.
Food Chemistry X (2024) Vol. 23, pp. 101687-101687
Open Access
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