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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:

Plant-Derived Natural Antioxidants in Meat and Meat Products
Georgios Manessis, Aphrodite I. Kalogianni, Thomai Lazou, et al.
Antioxidants (2020) Vol. 9, Iss. 12, pp. 1215-1215
Open Access | Times Cited: 162

Showing 1-25 of 162 citing articles:

Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation
Ignacio Gutiérrez‐del‐Río, Sara López‐Ibáñez, Patricia Magadán‐Corpas, et al.
Antioxidants (2021) Vol. 10, Iss. 8, pp. 1264-1264
Open Access | Times Cited: 203
Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review
Michel Mubiayi Beya, M. Netzel, Yasmina Sultanbawa, et al.
Antioxidants (2021) Vol. 10, Iss. 2, pp. 263-263
Open Access | Times Cited: 112
Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products
Milad Hadidi, Jose C. Orellana-Palacios, Fatemeh Aghababaei, et al.
LWT (2022) Vol. 169, pp. 114003-114003
Open Access | Times Cited: 110
Phenolic Compounds in Active Packaging and Edible Films/Coatings: Natural Bioactive Molecules and Novel Packaging Ingredients
Ajit Kumar Singh, Jae Young Kim, Youn Suk Lee
Molecules (2022) Vol. 27, Iss. 21, pp. 7513-7513
Open Access | Times Cited: 79
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
Ali Samet Babaoğlu, Kübra Ünal, Nazik Meziyet Dilek, et al.
Meat Science (2022) Vol. 187, pp. 108765-108765
Closed Access | Times Cited: 70
Review of the antioxidant potential of flavonoids as a subgroup of polyphenols and partial substitute for synthetic antioxidants.
Seyyed Hossein Hassanpour, Alireza Doroudi
PubMed (2023) Vol. 13, Iss. 4, pp. 354-376
Closed Access | Times Cited: 58
Fortification of polysaccharide-based packaging films and coatings with essential oils: A review of their preparation and use in meat preservation
Xiaoli Li, Yi Shen, Fei Hu, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124767-124767
Open Access | Times Cited: 46
The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview
Sara Ricardo‐Rodrigues, Maria Inês Rouxinol, Ana Cristina Agulheiro‐Santos, et al.
Applied Biosciences (2024) Vol. 3, Iss. 1, pp. 87-101
Open Access | Times Cited: 21
Impact of incorporating inorganic additives in processed meat production
Kasun Dissanayake, Mohamed Rifky, Jasur Farmonov, et al.
E3S Web of Conferences (2024) Vol. 510, pp. 01037-01037
Open Access | Times Cited: 21
Application of essential oils as preservatives in food systems: challenges and future prospectives – a review
Qais Ali Al‐Maqtari, Abdur Rehman, Amer Ali Mahdi, et al.
Phytochemistry Reviews (2021) Vol. 21, Iss. 4, pp. 1209-1246
Closed Access | Times Cited: 95
Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials
Di Zhang, Ngouana Moffo A Ivane, Suleiman A. Haruna, et al.
Meat Science (2022) Vol. 191, pp. 108842-108842
Closed Access | Times Cited: 46
Nutritional Composition and Bioactive Compounds of Basil, Thyme and Sage Plant Additives and Their Functionality on Broiler Thigh Meat Quality
Petru Alexandru Vlaicu, Arabela Elena Untea, Raluca Paula Turcu, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1105-1105
Open Access | Times Cited: 41
Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review
Carmen Daniela Petcu, Oana Diana Mihai, Dana Tăpăloagă, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1334-1334
Open Access | Times Cited: 40
Determination of the Total Phenolics Content and Antioxidant Activity of Extracts from Parts of Plants from the Greek Island of Crete
Eleftherios Kalpoutzakis, Theodoros Chatzimitakos, Vassilis Athanasiadis, et al.
Plants (2023) Vol. 12, Iss. 5, pp. 1092-1092
Open Access | Times Cited: 34
Harnessing Natural Antioxidants for Enhancing Food Shelf Life: Exploring Sources and Applications in the Food Industry
Carmen Daniela Petcu, Dana Tăpăloagă, Oana Diana Mihai, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3176-3176
Open Access | Times Cited: 30
Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review
Yue Ren, Yilin Wang, Yuxin Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104689-104689
Closed Access | Times Cited: 8
Effects of Diets Containing Extruded Linseed and Padina pavonica Algae on Meat Rabbit: Carcass Performance and Meat Quality
Nour Elhouda Fehri, Michela Contò, Marta Castrica, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 274-274
Open Access | Times Cited: 1
Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef patties
Thandikhaya Bambeni, Tawanda Tayengwa, Obert C. Chikwanha, et al.
Meat Science (2021) Vol. 181, pp. 108609-108609
Closed Access | Times Cited: 51
Antimicrobial and Antioxidant Effects of Kappa-Carrageenan Coatings Enriched with Cinnamon Essential Oil in Pork Meat
Shoukui He, Yifei Wang
Foods (2022) Vol. 11, Iss. 18, pp. 2885-2885
Open Access | Times Cited: 29
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing
Asad Nawaz, Noman Walayat, Ibrahim Khalifa, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 6
Protective effects of chlorogenic acid on the meat quality of oxidatively stressed broilers revealed by integrated metabolomics and antioxidant analysis
Kai Zhang, Xuemin Li, Jinshan Zhao, et al.
Food & Function (2022) Vol. 13, Iss. 4, pp. 2238-2252
Closed Access | Times Cited: 27
A review on health benefits, antimicrobial and antioxidant properties of Bambara groundnut ( Vigna subterranean )
Kgaogelo Edwin Ramatsetse, Shonisani Eugenia Ramashia, Mpho Edward Mashau
International Journal of Food Properties (2022) Vol. 26, Iss. 1, pp. 91-107
Open Access | Times Cited: 26
The Impact of Chlorella vulgaris Fortification on the Nutritional Composition and Quality Characteristics of Beef Burgers
Basma R. Abdel-Moatamed, Alla-Eldeen M. A. El-Fakhrany, Nady Elneairy, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1945-1945
Open Access | Times Cited: 5
Chemical variability and antioxidant activity of Cedrus atlantica Manetti essential oils isolated from wood tar and sawdust
Imane Jaouadi, Sara Cherrad, Abdelhakim Bouyahya, et al.
Arabian Journal of Chemistry (2021) Vol. 14, Iss. 12, pp. 103441-103441
Open Access | Times Cited: 30
Growth Performance, Meat Quality and Antioxidant Status of Sheep Supplemented with Tannins: A Meta-Analysis
José Felipe Orzuna‐Orzuna, Griselda Dorantes-Iturbide, Alejandro Lara-Bueno, et al.
Animals (2021) Vol. 11, Iss. 11, pp. 3184-3184
Open Access | Times Cited: 29
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