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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:

Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review
Paulo E. S. Munekata, Gema Nieto, Mirian Pateiro, et al.
Antioxidants (2020) Vol. 9, Iss. 11, pp. 1061-1061
Open Access | Times Cited: 50

Showing 1-25 of 50 citing articles:

Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?
Nadia Oulahal, Pascal Degraeve
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 131
Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives
Mario Estévez
Meat Science (2021) Vol. 181, pp. 108610-108610
Open Access | Times Cited: 88
Bioactive Compounds from Fruits as Preservatives
Paulo E. S. Munekata, Mirian Pateiro, Rubén Domínguez, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 343-343
Open Access | Times Cited: 41
The mechanism, biopolymers and active compounds for the production of nanoparticles by anti-solvent precipitation: A review
Wilson Daniel Caicedo Chacon, Silvani Verruck, Alcilene Rodrigues Monteiro, et al.
Food Research International (2023) Vol. 168, pp. 112728-112728
Closed Access | Times Cited: 37
Using plant-based compounds as preservatives for meat products: A review
Gabriel Olvera-Aguirre, Ángel Trinidad Piñeiro-Vázquez, José Roberto Sanginés-García, et al.
Heliyon (2023) Vol. 9, Iss. 6, pp. e17071-e17071
Open Access | Times Cited: 33
Feed additives
Sungchul C. Bai, Ali Hamidoghli, Simon J. Davies, et al.
Elsevier eBooks (2025), pp. 173-211
Closed Access | Times Cited: 1
Use of olive oil as fat replacer in meat emulsions
Gema Nieto, José M. Lorenzo
Current Opinion in Food Science (2021) Vol. 40, pp. 179-186
Closed Access | Times Cited: 49
Effect of safflower oil nanoemulsion and cumin essential oil combined with oxygen absorber packaging on the quality and shelf-life of refrigerated lamb loins
Mahmoud Hasani-Javanmardi, Aziz A. Fallah, Maryam Abbasvali
LWT (2021) Vol. 147, pp. 111557-111557
Closed Access | Times Cited: 49
Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients
Javier Quero, Lina F. Ballesteros, Pedro Ferreira-Santos, et al.
Antioxidants (2022) Vol. 11, Iss. 5, pp. 828-828
Open Access | Times Cited: 38
Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films
Francesca Luzi, Elisa Pannucci, M.E.N. Clemente, et al.
Molecules (2021) Vol. 26, Iss. 7, pp. 2104-2104
Open Access | Times Cited: 34
Solid-state fermentation for recovery of carotenoids from tomato waste
J. Y. Méndez-Carmona, Karen N. Ramírez-Guzman, Juan A. Ascacio‐Valdés, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 80, pp. 103108-103108
Closed Access | Times Cited: 27
Therapeutic Potential of Olive Leaf Extracts: A Comprehensive Review
Natália M. de Oliveira, Jorge Machado, Maria Helena Chéu, et al.
Applied Biosciences (2024) Vol. 3, Iss. 3, pp. 392-425
Open Access | Times Cited: 5
Interactions between liposoluble antioxidants: A critical review
Ruru Liu, Ying Xu, Tao Zhang, et al.
Food Research International (2022) Vol. 155, pp. 111104-111104
Closed Access | Times Cited: 22
Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat
Aly Farag El Sheikha, Ayman Younes Allam, Tahra Elobeid, et al.
Antioxidants (2022) Vol. 11, Iss. 6, pp. 1191-1191
Open Access | Times Cited: 22
Updated Organic Composition and Potential Therapeutic Properties of Different Varieties of Olive Leaves from Olea europaea
Diana Melo, Natália M. de Oliveira, Maria Helena Chéu, et al.
Plants (2023) Vol. 12, Iss. 3, pp. 688-688
Open Access | Times Cited: 13
Effects of Endogenous Anti-Oxidative Components from Different Vegetable Oils on Their Oxidative Stability
Yuchen Ma, Guangyi Wang, Zeyuan Deng, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2273-2273
Open Access | Times Cited: 11
Preliminary Exploration of Natural Polyphenols and/or Herbal Mix Replacing Sodium Nitrate to Improve the Storage Quality of Pork Sausage
Angeliki-Niki Kaloudi, Agori Karageorgou, Michael Goliomytis, et al.
Applied Sciences (2025) Vol. 15, Iss. 2, pp. 789-789
Open Access
Recent Advances, Challenges, and Functional Applications of Natural Phenolic Compounds in the Meat Products Industry
Ting Bai, Xiulian Wang, Wenqing Du, et al.
Antioxidants (2025) Vol. 14, Iss. 2, pp. 138-138
Open Access
The Effect of Feeding Laying Hens with Nonindustrial Hemp Seed on the Fatty Acid Profile, Cholesterol Level, and Tocopherol Composition of Egg Yolk
Yassine Taaifi, Kamal Belhaj, Farid Mansouri, et al.
International Journal of Food Science (2023) Vol. 2023, pp. 1-15
Open Access | Times Cited: 9
Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods
Rickyn Alexander Jacinto-Valderrama, Cristina T. Andrade, Mirian Pateiro, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3662-3662
Open Access | Times Cited: 9
Pomegranate Peel and Olive Leaf Extracts to Optimize the Preservation of Fresh Meat: Natural Food Additives to Extend Shelf-Life
Giuseppina Forgione, Giuseppa Anna De Cristofaro, Daniela Sateriale, et al.
Microorganisms (2024) Vol. 12, Iss. 7, pp. 1303-1303
Open Access | Times Cited: 3
Spicing Up Meat Preservation: Cinnamomum zeylanicum Essential Oil in Meat-Based Functional Foods—A Five-Year Review
Raluca Aniela Gheorghe-Irimia, Dana Tăpăloagă, Paul-Rodian Tăpăloagă, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2479-2479
Open Access | Times Cited: 3
Effect of flavonoids from Lycium barbarum leaves on the oxidation of myofibrillar proteins in minced mutton during chilled storage
Yinhong Niu, Jinghua Chen, Yanli Fan, et al.
Journal of Food Science (2021) Vol. 86, Iss. 5, pp. 1766-1777
Closed Access | Times Cited: 19
Interaction of starch and non-starch polysaccharides in raw potato flour and their effects on thickening stability
Xu Wang, Jiahui Fang, Cheng Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124702-124702
Closed Access | Times Cited: 8
Strategies to Increase the Value of Pomaces with Fermentation
Paulo E. S. Munekata, Rubén Domínguez, Mirian Pateiro, et al.
Fermentation (2021) Vol. 7, Iss. 4, pp. 299-299
Open Access | Times Cited: 17
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