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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:

Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets
Pratap Madane, Arun K. Das, Mirian Pateiro, et al.
Foods (2019) Vol. 8, Iss. 8, pp. 307-307
Open Access | Times Cited: 96

Showing 1-25 of 96 citing articles:

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Rubén Domínguez, Mirian Pateiro, Mohammed Gagaoua, et al.
Antioxidants (2019) Vol. 8, Iss. 10, pp. 429-429
Open Access | Times Cited: 1343
Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview
Paulo E. S. Munekata, Gabriele Rocchetti, Mirian Pateiro, et al.
Current Opinion in Food Science (2020) Vol. 31, pp. 81-87
Closed Access | Times Cited: 216
A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods
Arun K. Das, Pramod Kumar Nanda, Pratap Madane, et al.
Trends in Food Science & Technology (2020) Vol. 99, pp. 323-336
Closed Access | Times Cited: 178
Edible flowers: Bioactive profile and its potential to be used in food development
Jacqueline A. Takahashi, Flávia Augusta Guilherme Gonçalves Rezende, Marília Aparecida Fidelis e Moura, et al.
Food Research International (2019) Vol. 129, pp. 108868-108868
Open Access | Times Cited: 148
Applications of Essential Oils and Plant Extracts in Different Industries
Parisa Bolouri, Robab Salami, Shaghayegh Kouhi, et al.
Molecules (2022) Vol. 27, Iss. 24, pp. 8999-8999
Open Access | Times Cited: 142
Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach
Arun K. Das, Pramod Kumar Nanda, Premanshu Dandapat, et al.
Molecules (2021) Vol. 26, Iss. 9, pp. 2463-2463
Open Access | Times Cited: 138
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: 113
Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective
Ana Fernandes, Nuno Mateus, Víctor de Freitas
Foods (2023) Vol. 12, Iss. 5, pp. 1052-1052
Open Access | Times Cited: 45
Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets
Dipak Banerjee, Arun K. Das, Rituparna Banerjee, et al.
Foods (2020) Vol. 9, Iss. 4, pp. 432-432
Open Access | Times Cited: 93
Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review
Arun K. Das, Pramod Kumar Nanda, Samiran Bandyopadhyay, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2677-2700
Open Access | Times Cited: 86
Strategies to Improve Meat Products’ Quality
Claudiu Ștefan Ursachi, Simona Perța-Crișan, Florentina‐Daniela Munteanu
Foods (2020) Vol. 9, Iss. 12, pp. 1883-1883
Open Access | Times Cited: 84
Beetroot and radish powders as natural nitrite source for fermented dry sausages
Maristela Midori Ozaki, Paulo E. S. Munekata, Rickyn Alexander Jacinto-Valderrama, et al.
Meat Science (2020) Vol. 171, pp. 108275-108275
Open Access | Times Cited: 80
Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits
Arun K. Das, Pramod Kumar Nanda, Nilabja Roy Chowdhury, et al.
Molecules (2021) Vol. 26, Iss. 2, pp. 467-467
Open Access | Times Cited: 61
Main animal fat replacers for the manufacture of healthy processed meat products
Rubén Domínguez, José M. Lorenzo, Mirian Pateiro, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 9, pp. 2513-2532
Closed Access | Times Cited: 41
Effect of cinnamaldehyde-nanoemulsion and nanostructured lipid carriers on physicochemical attributes of reduced-nitrite sausages
Narges Hojati, Sedigheh Amiri, Elahe Abedi, et al.
Food Chemistry (2024) Vol. 444, pp. 138658-138658
Closed Access | Times Cited: 11
Advancements in Research on Alternative Protein Sources and Their Application in Food Products: A Systematic Review
Leona Puljić, Marija Banožić, Nikolina Kajić, et al.
Processes (2025) Vol. 13, Iss. 1, pp. 108-108
Open Access | Times Cited: 1
Maize fiber gum as a natural antioxidant: Effects on myofibrillar proteins and textural properties of beef patties
Ruhullah Ejtemaei, Hassan Ahmadi Gavlighi, Mehdi Nikoo, et al.
LWT (2025) Vol. 216, pp. 117374-117374
Open Access | Times Cited: 1
The science behind functional foods: unraveling the nutritional secrets
Khaoula Elhadef, Sarra Akermi, Moufida Chaari, et al.
Elsevier eBooks (2025), pp. 13-28
Closed Access | Times Cited: 1
Dragon fruit (Hylocereus undatus) peel as antioxidant dietary fibre on quality and lipid oxidation of chicken nuggets
Pratap Madane, Arun K. Das, Pramod Kumar Nanda, et al.
Journal of Food Science and Technology (2019) Vol. 57, Iss. 4, pp. 1449-1461
Open Access | Times Cited: 72
Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages
Kazem Alirezalu, Javad Hesari, Milad Yaghoubi, et al.
Meat Science (2020) Vol. 172, pp. 108318-108318
Closed Access | Times Cited: 65
Using chitosan and radish powder to improve stability of fermented cooked sausages
Maristela Midori Ozaki, Paulo E. S. Munekata, Aline de Souza Lopes, et al.
Meat Science (2020) Vol. 167, pp. 108165-108165
Closed Access | Times Cited: 53
Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges and perspectives
Shima Jafarzadeh, Khadije Abdolmaleki, Fardin Javanmardi, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 4, pp. 2159-2170
Closed Access | Times Cited: 37
Potentiality of Moringa oleifera as a Nutritive Ingredient in Different Food Matrices
Carla Trigo, María Luisa Castelló Gómez, María Dolores Ortolá
Plant Foods for Human Nutrition (2022) Vol. 78, Iss. 1, pp. 25-37
Open Access | Times Cited: 32
Antimicrobial Effect of Moringa oleifera Leaves Extract on Foodborne Pathogens in Ground Beef
Reda Abdallah, Nader Mostafa, Ghada A.K. Kirrella, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 766-766
Open Access | Times Cited: 19
Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs
Jyotishka Kumar Das, Niloy Chatterjee, Srija Pal, et al.
Foods (2023) Vol. 12, Iss. 1, pp. 218-218
Open Access | Times Cited: 18
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