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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:

Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products
Elisa Rafaela Bonádio Bellucci, Camila Vespúcio Bis-Souza, Rubén Domínguez, et al.
Biomolecules (2022) Vol. 12, Iss. 10, pp. 1506-1506
Open Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

The Biochemistry and Effectiveness of Antioxidants in Food, Fruits, and Marine Algae
Lavinia-Lorena Pruteanu, David Bailey, A. C. Grădinaru, et al.
Antioxidants (2023) Vol. 12, Iss. 4, pp. 860-860
Open Access | Times Cited: 58
Improved photocatalytic and free radical scavenging studies of synthesized polymer PVP/Azadirachta indica leave extract-mediated Ni-Zn doped hematite nanoparticles
Pankaj Kumar, Ashwani Tapwal, Sunil Kumar, et al.
Advances in Natural Sciences Nanoscience and Nanotechnology (2024) Vol. 15, Iss. 2, pp. 025014-025014
Closed Access | Times Cited: 13
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: 10
Targeting myostatin using quercetin as a media supplement to improve myogenesis for cultured meat production: An in silico and in vitro study
Syed Sayeed Ahmad, Jeong Ho Lim, Khurshid Ahmad, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100678-100678
Open Access | Times Cited: 6
Natural aromatic extract of black tea improved the water retention of pork meat batter
Wenping Xu, Rui-ling Dong, Ao-jing Lv, et al.
Food Research International (2024) Vol. 190, pp. 114627-114627
Closed Access | Times Cited: 6
Meat Products Enriched with Antioxidants
Dam Sao, Du Le, Thien‐Hoang Ho
(2025), pp. 113-138
Closed Access
Plant Extracts as Natural Food Preservatives
Slavica Vesković-Moračanin
(2025), pp. 193-238
Closed Access
The Effect of Grape Seed Extract on Lipid Oxidation, Color Change, and Microbial Growth in a Beef–Pork Sausage Model System
Yavor Ivanov, Tzonka Godjevargova, Milka Atanasova, et al.
Molecules (2025) Vol. 30, Iss. 8, pp. 1739-1739
Open Access
Use of Inulin and Pumpkin Oil in the Manufacture of High-Quality Mortadella-Style Sausage from Buffalo Meat
Silvia Jane Lombardi, Filomena Nazzaro, Luigi Grazia, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1427-1427
Open Access
Valorization of Prunus cerasus var. Marasca Pomace Derived From Industrial Processing: Recovery, Characterization, and Bioactivity Assessment of Secondary Metabolites
Daniela Bulgari, Luca Pisoni, Stefano Renzetti, et al.
Molecular Nutrition & Food Research (2025)
Closed Access
Pilot-Scale Development of Biodegradable Packaging Incorporating Pineapple By-product Antioxidants for Sustainable Meat Preservation Through Circular Economy
Ana Beltrán Sanahuja, Arantzazu Valdés García, N. Alonso, et al.
Food and Bioprocess Technology (2025)
Open Access
Effect of Formulation on the Quality of Clean-Label Pasteurized Celta Pork Sausages
Rubén Domínguez, Adriana González-Peaguda, Laura Purriños, et al.
ACS Food Science & Technology (2025)
Closed Access
Repurposing Hazelnut Waste Products for a Sustainable Economy: A Metabolomic Analysis of Cuticles and Shells to Highlight Their Antioxidant Potential and Inhibitory Activity against Verocytotoxic Escherichia coli
Sara Frazzini, Antonio Zuorro, Sara Panseri, et al.
Sustainability (2023) Vol. 15, Iss. 4, pp. 3268-3268
Open Access | Times Cited: 8
Phytochemicals, Bioactive Properties and Commercial Potential of Calamondin (Citrofortunella microcarpa) Fruits: A Review
Karthikeyan Venkatachalam, Narin Charoenphun, Pao Srean, et al.
Molecules (2023) Vol. 28, Iss. 8, pp. 3401-3401
Open Access | Times Cited: 8
Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion
Diana Ansorena, Icíar Astiasarán
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 7, pp. 4465-4472
Open Access | Times Cited: 2
(-)-Epigallocatechin-3-O-Gallate Regulates Muscle Growth, Antioxidant Status, and Nutritional Composition of Juvenile Common Carp (Cyprinus carpio L.)
Jiali Mi, Dan Liu, Shaoyang Zhi, et al.
Aquaculture Nutrition (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 2
Dietary salidroside supplementation improves meat quality and antioxidant capacity and regulates lipid metabolism in broilers
Yanyan Zhang, Hongfan Ge, Yaling Yu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101406-101406
Open Access | Times Cited: 2
Evaluation of In Vitro Antimicrobial Activity of Bioactive Compounds and the Effect of Allyl-Isothiocyanate on Chicken Meat Quality under Refrigerated Conditions
Khabat Noori Hussein, László Friedrich, István Dalmadi, et al.
Applied Sciences (2023) Vol. 13, Iss. 19, pp. 10953-10953
Open Access | Times Cited: 6
Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit (Hylocereus undatus)
Paulina Kęska, Patrycja Gazda, Łukasz Siłka, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3550-3550
Open Access | Times Cited: 5
Allspice (Pimenta Dioica Lindl) leaves essential oil as a potential antioxidant and antimicrobial source for use in mechanically deboned poultry meat
Bruna Fernandes Andrade, Vanúzia Rodrigues Fernandes Ferreira, Giselle Pereira Cardoso, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2023) Vol. 26
Open Access | Times Cited: 4
The Antioxidant Activities In Vitro and In Vivo and Extraction Conditions Optimization of Defatted Walnut Kernel Extract
Xiaomei Zhou, Xiaojian Gong, Xu Li, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3417-3417
Open Access | Times Cited: 4
Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham
Eugenia Rendueles, Elba Mauriz, Javier Sanz-Gómez, et al.
Microorganisms (2024) Vol. 12, Iss. 5, pp. 914-914
Open Access | Times Cited: 1
Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products
Pablo Ayuso, Jhazmin Quizhpe, Fani Yepes, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1792-1792
Open Access | Times Cited: 1
A Systematic Review: Effectiveness of Herbs and Spices as Natural Preservatives to Enhance Meat Shelf-Life
Amber Asif, Fariha Ibrahim, Asma Ansari
Journal of Health and Rehabilitation Research (2024) Vol. 4, Iss. 3, pp. 1-7
Open Access | Times Cited: 1
Oleanolic acid improves antioxidant capacity and the abundance of Faecalibacterium prausnitzii in the intestine of broilers
Jianing Tu, Mingxuan Kang, Qianwen Zhao, et al.
Poultry Science (2024) Vol. 103, Iss. 12, pp. 104340-104340
Open Access | Times Cited: 1
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