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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:

Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review
Coral Barcenilla, Avelino Álvarez‐Ordóñez, Mercedes López, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2331-2331
Open Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Terahertz metasurface biosensor for high-sensitivity salinity detection and data encoding with machine learning optimization based on random forest regression
Jacob Wekalao, Ngaira Mandela
Optical and Quantum Electronics (2024) Vol. 56, Iss. 11
Closed Access | Times Cited: 16
Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review
Siti Nurmilah, Yana Cahyana, Gemilang Lara Utama, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3120-3120
Open Access | Times Cited: 40
Addressing post-harvest losses through agro-processing for sustainable development in Ethiopia
Markos Makiso Urugo, Eyasu Yohannis, Tilahun A. Teka, et al.
Journal of Agriculture and Food Research (2024) Vol. 18, pp. 101316-101316
Open Access | Times Cited: 12
Salt Reduction in Food Products: A Systematic Review of Clean-Label Ingredients and Non-Thermal Technologies
Abdul Waheed Khan, Ume Roobab, Zhaomei Wang, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104695-104695
Closed Access | Times Cited: 12
A comparative study of the physicochemical, microbial, and metabolic profiling of kimchi during long-term fermentation under varying salinity conditions
Do-Yeon Lee, Seong-Eun Park, Eun-Ju Kim, et al.
LWT (2024) Vol. 196, pp. 115838-115838
Open Access | Times Cited: 10
Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins
Yujuan Xu, Xinglian Xu, Baocai Xu
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 8933-8947
Closed Access | Times Cited: 12
Integrating Metagenomic and Culture-Based Techniques to Detect Foodborne Pathogens and Antimicrobial Resistance Genes in Malaysian Produce
Jerrald Jia Weai Quek, Jing Lin Wong, Joon Liang Tan, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 352-352
Open Access
Inoculation with autochthonous yeast strains in Harbin dry sausages with partial substitution of NaCl by KCl: bacterial community structure and flavour profiles
Xiang-ao Li, Jiaqi Liu, Biying Zhang, et al.
Food Microbiology (2025) Vol. 128, pp. 104739-104739
Closed Access
Recent studies of metal-organic frameworks as meat freshness sensors
Lili Yang, Jing Xie, Zhaoyang Ding
Microchemical Journal (2025) Vol. 212, pp. 113184-113184
Closed Access
Impact of packaging atmosphere, oregano essential oil, and storage temperature on cold-adapted Salmonella Enteritidis and Salmonella Typhimurium on ready-to-eat smoked turkey
Samir A. Mahgoub, Shaza Y.A. Qattan, Fatemah AlMalki, et al.
Poultry Science (2024) Vol. 103, Iss. 7, pp. 103846-103846
Open Access | Times Cited: 3
Microbial landscape of cooked meat products: evaluating quality and safety in vacuum-packaged sausages using culture-dependent and culture-independent methods over 1 year in a sustainable food chain
Wilson Josè Fernandes Lemos, Lucas Marques Costa, Carlos Alberto Guerra, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 3
Effect of tea-polyphenol/β-cyclodextrin/NaCl inclusion complexes as a salt substitute on quality of low-salt Sichuan-style sausages
Ya Liu, Yueying Zhang, Feiwu Long, et al.
LWT (2023) Vol. 188, pp. 115328-115328
Open Access | Times Cited: 7
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages
David García-López, Federica Barbieri, Alberto Baños, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100615-100615
Open Access | Times Cited: 7
Compensative role of autochthonous lactic acid bacteria in physical properties and taste profiles of dry sausage with partial substitution of NaCl by KCl
Xiang-ao Li, Yumeng Sui, Jiasheng Lu, et al.
LWT (2024) Vol. 199, pp. 116115-116115
Open Access | Times Cited: 2
Salt reduction strategies for dry cured meat products: The use of KCl and microencapsulated spices and aromatic plant extracts
Paola Bernardo, Maria José Fernandes, M.H.V. Fernandes, et al.
Meat Science (2024) Vol. 221, pp. 109719-109719
Open Access | Times Cited: 2
Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety
Jolanta Kowalska, Dorota Miarka, Agata Marzec, et al.
Applied Sciences (2023) Vol. 13, Iss. 6, pp. 3906-3906
Open Access | Times Cited: 6
Hexametaphosphate, a Common Food Additive, Aggregated the Hen Egg White Lysozyme
Ajamaluddin Malik, Javed Masood Khan, Abdulaziz Alamri, et al.
ACS Omega (2023) Vol. 8, Iss. 46, pp. 44086-44092
Open Access | Times Cited: 6
Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile
Ana Carolina Mendes Dias Seibt, Priscila Nerhing, Mariana Basso Pinton, et al.
Meat Science (2023) Vol. 209, pp. 109418-109418
Closed Access | Times Cited: 6
The Kraft Heinz Company global nutrition targets for the innovation and reformulation of food and beverages: Current and future directions
Lynn Yu, Véronique Braesco, S. L. Cooper, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 5
Shelf-Life Assessment of Bread Partially Substituted with Soy Protein Isolate
Yu-Han Chang, Cheng-Ming Chang, Pei‐Ting Chuang
Applied Sciences (2023) Vol. 13, Iss. 6, pp. 3960-3960
Open Access | Times Cited: 4
Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing
Agnieszka Latoch, Dariusz M. Stasiak, Andrzej Junkuszew
Foods (2023) Vol. 12, Iss. 7, pp. 1379-1379
Open Access | Times Cited: 4
A common food additive (E452), hexametaphosphate, denatures the digestive enzyme trypsin
Ajamaluddin Malik, Javed Masood Khan, Abdulaziz M. Al-Amri, et al.
Journal of King Saud University - Science (2023) Vol. 35, Iss. 10, pp. 102968-102968
Open Access | Times Cited: 4
Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment
E. Torres-Baix, P. Gou, Sara Bover‐Cid, et al.
Meat Science (2024) Vol. 215, pp. 109539-109539
Closed Access | Times Cited: 1
Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin
Sha Gu, Qiujin Zhu, Ying Zhou, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3798-3798
Open Access | Times Cited: 7
High Salt Concentration Affects the Microbial Diversity of Cassava during Fermentation, as Revealed by 16S rRNA Gene Sequencing
Wei Zhou, Anthony Ananga, Dike O. Ukuku, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 727-727
Open Access | Times Cited: 2
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