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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:

Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil
Monika Hanula, Arkadiusz Szpicer, Elżbieta Górska‐Horczyczak, et al.
Molecules (2022) Vol. 27, Iss. 12, pp. 3700-3700
Open Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils
Tainara Santos Oliveira, Rogéria Comastri de Castro Almeida, Vanessa de Lima Silva, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 147-147
Open Access | Times Cited: 2
Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers
Iftikhar Hussain Badar, Yuexin Li, Haotian Liu, et al.
Meat Science (2023) Vol. 199, pp. 109143-109143
Closed Access | Times Cited: 23
Innovative Methods of Encapsulation and Enrichment of Cereal-Based Pasta Products with Biofunctional Compounds
Weronika Bińkowska, Arkadiusz Szpicer, Iwona Wojtasik‐Kalinowska, et al.
Applied Sciences (2024) Vol. 14, Iss. 4, pp. 1442-1442
Open Access | Times Cited: 8
Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review
Carmen Botella‐Martínez, José Ángel Pérez‐Álvarez, Estrella Sayas‐Barberá, et al.
Biomolecules (2023) Vol. 13, Iss. 5, pp. 778-778
Open Access | Times Cited: 15
Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic Sunflower and Flaxseed Oils
Nicoleta Cîrstea, Violeta Nour, Alexandru Radu Corbu, et al.
Gels (2024) Vol. 10, Iss. 8, pp. 534-534
Open Access | Times Cited: 4
Hybrid Crude Palm Oil Unaué HIE OxG Nanoencapsulated in Jackfruit Seed Flour: an Alternative for Beef Burger Preservation
Tainara Santos Oliveira, Rogéria Comastri de Castro Almeida, Ronald B. Pegg, et al.
Food and Bioprocess Technology (2025)
Closed Access
Impact of açaí oil and guar gum-based emulsion gel on goat burger quality: Technological, sensory, and fatty acid profile
L. Sodré, Larissa Rodrigues da Silva, Natallya Marques da Silva, et al.
Meat Science (2025), pp. 109823-109823
Closed Access
Development of a Cashew Apple (Anacardium occidentale L.) Flour-Based Vegan Meat Substitute: A Sustainable Approach to Employ Cashew Harvest Residue
Laura Sofía Mora-Flórez, Andrea del Pilar Sánchez‐Camargo, Alicia Porras, et al.
ACS Food Science & Technology (2025)
Closed Access
Comparison of Physicochemical Properties of Silver and Gold Nanocomposites Based on Potato Starch in Distilled and Cold Plasma-Treated Water
Magdalena Janik, Karen Khachatryan, Gohar Khachatryan, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 3, pp. 2200-2200
Open Access | Times Cited: 9
Nano-/Microcapsules, Liposomes, and Micelles in Polysaccharide Carriers: Applications in Food Technology
Magdalena Janik, Monika Hanula, Karen Khachatryan, et al.
Applied Sciences (2023) Vol. 13, Iss. 21, pp. 11610-11610
Open Access | Times Cited: 9
Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat
Eylem Ezgi Fadıloğlu, Gülen Turp, Cansu Celebioglu, et al.
Meat Science (2023) Vol. 204, pp. 109251-109251
Closed Access | Times Cited: 8
Analysis of polyphenols, anthocyanins and toxic elements in Açaí Juice (Euterpe oleracea Mart.): Quantification and in vivo assessment of the antioxidant capacity of clarified Açaí juice
David Silva da Costa, Adriana Pavesi Arisseto Bragotto, Leandro Machado de Carvalho, et al.
Measurement Food (2024) Vol. 14, pp. 100149-100149
Open Access | Times Cited: 3
Synthesis and Investigation of Physicochemical and Biological Properties of Films Containing Encapsulated Propolis in Hyaluronic Matrix
Gohar Khachatryan, Karen Khachatryan, Magdalena Krystyjan, et al.
Polymers (2023) Vol. 15, Iss. 5, pp. 1271-1271
Open Access | Times Cited: 7
Formulating low-fat beef burger with fenugreek seed gum: Impact on texture, chemistry, and sensory characteristics
Hoda Shahiri Tabarestani, Alireza Sadeghi Mahoonak, Mohammad Ghorbani
Food and Humanity (2024) Vol. 2, pp. 100260-100260
Closed Access | Times Cited: 2
Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger
Abdalbasit Adam Mariod, Mohamed Abd Elagdir
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access | Times Cited: 2
Green banana biomass (Musa spp.): A promising natural ingredient to improve technological and nutritional properties of food products
Vanessa Sales de Oliveira, Raniella Martins do Nascimento, Shelsea Luis Cuambe, et al.
Food Bioscience (2024) Vol. 60, pp. 104342-104342
Closed Access | Times Cited: 2
Innovative application of microencapsulated polyphenols in cereal products: Optimization of the formulation of dairy‐ and gluten‐free pastry
Weronika Bińkowska, Arkadiusz Szpicer, Adrian Stelmasiak, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 7
Closed Access | Times Cited: 2
Innovative formulation in pâté using a gelled emulsion of hemp oil (Cannabis Sativa L.) as fat replacer
Carmen Botella‐Martínez, José Ángel Pérez‐Álvarez, Juana Fernández‐López, et al.
LWT (2024) Vol. 206, pp. 116630-116630
Open Access | Times Cited: 2
The Potential of Using Bisr Date Powder as a Novel Ingredient in Beef Burgers: The Effect on Chemical Composition, Cooking Properties, Microbial Analysis, and Organoleptic Properties
Nashi K. Alqahtan, Hattim Makki Mohamed Makki, Hisham A. Mohamed, et al.
Sustainability (2022) Vol. 14, Iss. 21, pp. 14143-14143
Open Access | Times Cited: 10
Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits
Alex Y. Llatas, Heiner Guzmán, Fernando Tello, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1619-1619
Open Access | Times Cited: 1
Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review
Juan D. Rios-Mera, Hubert Arteaga, Roger Ruiz, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2110-2110
Open Access | Times Cited: 1
Trends in the valorization of native Amazon palm trees as sources of bioactive lipids for use as functional ingredients
Stephanie Dias Soares, Adriana de Souza Lima, Cynthia Tereza Corrêa da Silva Miranda, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104777-104777
Closed Access | Times Cited: 1
Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement
Rasmi Janardhanan, Mikel González-Diez, Francisco C. Ibáñez, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3678-3678
Open Access | Times Cited: 5
Strategies for replacing saturated fat in meat products: A review
Eunhye Son, Ki Han Kwon
Theory and practice of meat processing (2024) Vol. 8, Iss. 4, pp. 326-334
Open Access
Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs
Recep Palamutoğlu, Cemal Kasnak, Buket Özen Ünaldı, et al.
Food Technology and Biotechnology (2024) Vol. 62, Iss. 1, pp. 110-118
Open Access
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