Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Nutritional Indices for Assessing Fatty Acids: A Mini-Review
Jiapeng Chen, Hongbing Liu
International Journal of Molecular Sciences (2020) Vol. 21, Iss. 16, pp. 5695-5695
Open Access | Times Cited: 709

Showing 1-25 of 709 citing articles:

Determination of main lipids and volatile compounds in unconventional cold‐pressed seed oils through chromatographic techniques
Francesca Rigano, Federica Vento, Cinzia Cafarella, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
Open Access | Times Cited: 3
Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity
Zahra Tavakoli, Gholamreza Kavoosi, Roghayeh Siahbalaei, et al.
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100741-100741
Open Access | Times Cited: 2
Exploring the Potential of Olive By-Products in Bísaro Pig Feed: Effects on the Chemical Compositions and Fatty Acid Profiles of Three Different Muscles
Jessica Paié-Ribeiro, Víctor Pinheiro, Cristina Guedes, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 836-836
Open Access | Times Cited: 2
Pumpkin Oil and Its Effect on the Quality of Naples-Style Salami Produced from Buffalo Meat
Francesca Coppola, Filomena Nazzaro, Florinda Fratianni, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1077-1077
Open Access | Times Cited: 2
Nutritional and Functional Properties of Gluten-Free Flours
Alina Culeţu, Iulia Elena Susman, Denisa Eglantina Duță, et al.
Applied Sciences (2021) Vol. 11, Iss. 14, pp. 6283-6283
Open Access | Times Cited: 82
Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation
Zhigang Ke, Yan Bai, Yiwen Bai, et al.
Food Chemistry (2021) Vol. 377, pp. 131932-131932
Closed Access | Times Cited: 78
Review of phytochemical and nutritional characteristics and food applications of Citrus L. fruits
Shuxun Liu, Ying Lou, Yixian Li, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 59
Assessment of the Nutritional Quality of Plant Lipids Using Atherogenicity and Thrombogenicity Indices
Sarvenaz Khalili Tilami, Lenka Kouřimská
Nutrients (2022) Vol. 14, Iss. 18, pp. 3795-3795
Open Access | Times Cited: 56
Effects of Repeated Heating on Fatty Acid Composition of Plant-Based Cooking Oils
Zoltán Szabó, Tamás Marosvölgyi, Éva Szabó, et al.
Foods (2022) Vol. 11, Iss. 2, pp. 192-192
Open Access | Times Cited: 43
Goat Meat: Production and Quality Attributes
Mariero Gawat, Mike Boland, Jaspreet Singh, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3130-3130
Open Access | Times Cited: 35
Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
Cynthia Fontes‐Candia, Marta Martínez‐Sanz, Pilar Gómez‐Cortés, et al.
LWT (2023) Vol. 180, pp. 114705-114705
Open Access | Times Cited: 27
Bigel formulations based on sesame oleogel with probiotics alginate hydrogel: A novel structure for nutritious spreadable butter
Ayat F. Hashim, Samah M. El‐Sayed, Hoda S. El‐Sayed
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124782-124782
Closed Access | Times Cited: 26
Pork Fat and Meat: A Balance between Consumer Expectations and Nutrient Composition of Four Pig Breeds
И. М. Чернуха, Elena Kotenkova, V. A. Pchelkina, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 690-690
Open Access | Times Cited: 24
Impact of various extraction methods on fatty acid profile, physicochemical properties, and nutritional quality index of Pangus fish oil
Nahidur Rahman, Shaharior Hashem, Shireen Akther, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 8, pp. 4688-4699
Open Access | Times Cited: 24
Waste Orange Peels as a Feed Additive for the Enhancement of the Nutritional Value of Tenebrio molitor
Konstantina Kotsou, Theodoros Chatzimitakos, Vassilis Athanasiadis, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 783-783
Open Access | Times Cited: 23
Enhancing the Nutritional Profile of Tenebrio molitor Using the Leaves of Moringa oleifera
Konstantina Kotsou, Theodoros Chatzimitakos, Vassilis Athanasiadis, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2612-2612
Open Access | Times Cited: 23
Fatty Acid and Amino Acid Profiles of Seven Edible Insects: Focus on Lipid Class Composition and Protein Conversion Factors
Cristina Pérez-Santaescolástica, Ilse De Pril, Ilse Van De Voorde, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4090-4090
Open Access | Times Cited: 23
Comparative analysis of antioxidant and fatty acid composition in avocado (Persea americana Mill.) fruits: Exploring regional and commercial varieties
David Gonçalves, Carla S. S. Gouveia, Maria J. Ferreira, et al.
Food Chemistry (2024) Vol. 442, pp. 138403-138403
Open Access | Times Cited: 11
Effect of Dietary Incorporation of Hemp Seeds Alone or with Dried Fruit Pomace on Laying Hens’ Performance and on Lipid Composition and Oxidation Status of Egg Yolks
Daniel Mierliță, Alin Cristian Teușdea, Mădălina Matei, et al.
Animals (2024) Vol. 14, Iss. 5, pp. 750-750
Open Access | Times Cited: 10
Pasture feeding improves the nutritional, textural, and techno-functional characteristics of butter
Mark Timlin, André Brodkorb, Tom F. O’Callaghan, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 8, pp. 5376-5392
Open Access | Times Cited: 9
The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes
Roko Marović, Marija Badanjak Sabolović, Mladen Brnčić, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2003-2003
Open Access | Times Cited: 9
Influence of Plant Additives on Changes in the Composition of Fatty Acids, Lipid Quality Indices and Minerals of Fermented Dairy Products from Cow’s Milk
Beata Paszczyk, Elżbieta Tońska
Molecules (2025) Vol. 30, Iss. 2, pp. 235-235
Open Access | Times Cited: 1
Water Physicochemical Properties Influence the Production, Nutritional Composition, and Antioxidant Activity of Gracilaria tenuistipitata From the Northern Bay of Bengal, Bangladesh
Md. Rahamat Ullah, Mohammed Ashraful Haque, Md. Monjurul Hasan, et al.
Journal of Food Biochemistry (2025) Vol. 2025, Iss. 1
Open Access | Times Cited: 1
Exploitation of the Nutraceutical Potential of the Infesting Seaweed Chaetomorpha linum as a Yellow Mealworms’ Feed: Focus on Nutrients and Antioxidant Activity
Annalaura Brai, Edoardo Brogi, Franca Tarchi, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 325-325
Open Access | Times Cited: 1
Optimizing the nutrient and light conditions for the enhancement of biomass and high value molecules productions in Spirulina using hydroponic effluent - A sustainable circular economy approach
Wageeporn Maneechote, Wasu Pathom-aree, Nanthakrit Sriket, et al.
Biomass and Bioenergy (2025) Vol. 194, pp. 107638-107638
Closed Access | Times Cited: 1
Page 1 - Next Page

Scroll to top