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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:

Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit?
Marco Iammarino, R. Marino, Valeria Nardelli, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 445-445
Open Access | Times Cited: 11

Showing 11 citing articles:

Association between red and processed meat consumption and colorectal cancer risk: a comprehensive meta-analysis of prospective studies
Zoltán Ungvári, Mónika Fekete, Péter Varga, et al.
GeroScience (2025)
Open Access | Times Cited: 1
Low Molecular Weight Chitosan Attenuates Acrylamide-Induced Toxicity in Drosophila melanogaster
Swetha Senthil Kumar, Sahabudeen Sheik Mohideen
Toxicology Reports (2025), pp. 101933-101933
Open Access
Determination of Polar Heterocyclic Aromatic Amines in Meat Thermally Treated in a Roasting Bag with Dried Fruits
Sylwia Bulanda, Magdalena Szumska, Agnieszka Nowak, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 559-559
Open Access
Recent Perspectives on Meat Consumption and Cancer Proliferation
Ushna Momal, Hammad Naeem, Farhan Aslam, et al.
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study
Xiaoxin Chen, Yingxin Liao, Baiwen Lin, et al.
Toxics (2024) Vol. 12, Iss. 6, pp. 416-416
Open Access | Times Cited: 2
Advances, applications, challenges and prospects of alternative proteins
Xiaoxue Li, Qingqing Cao, Guishan Liu
Journal of Food Composition and Analysis (2024), pp. 106900-106900
Closed Access | Times Cited: 2
From detection methods to risk prevention: Control of N‐nitrosamines in foods and the role of natural bioactive compounds
Jinpeng Zhu, Yunhao Lu, Qiang He
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 1
The Impact of Fat Contents and Different Cooking Processes on the Potential Health Concerns of Polycyclic Aromatic Hydrocarbons in Chicken Doner Kebabs
Betül Karslıoğlu, Nuray Kolsarıcı
Polycyclic aromatic compounds (2024), pp. 1-20
Closed Access | Times Cited: 1
The Quality of Goose Breast Muscle Products Depending on the Cooking Method Used
Adam Więk, W. Mozolewski, Sylwester Rybaczek, et al.
Applied Sciences (2024) Vol. 14, Iss. 8, pp. 3508-3508
Open Access
Strategies to Improve the Functional Value of Meat and Meat Products
Danuta Jaworska, Anna Sadowka
Foods (2024) Vol. 13, Iss. 15, pp. 2433-2433
Open Access
Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources
Esra Akkaya, Hilal Çolak, Hamparsun Hampikyan, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3725-3725
Open Access
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