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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:

Perceptions of Rural Consumers on the Aspects of Meat Quality and Health Implications Associated With Meat Consumption
Nomasonto Xazela, A. Hugo, U. Marume, et al.
Sustainability (2017) Vol. 9, Iss. 5, pp. 830-830
Open Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Plant-based meat analogues: from niche to mainstream
Fatma Boukid
European Food Research and Technology (2020) Vol. 247, Iss. 2, pp. 297-308
Closed Access | Times Cited: 336
Production of plant-based meat: functionality, limitations and future prospects
Muhammad Imran, Liyan Zhang
European Food Research and Technology (2023) Vol. 249, Iss. 9, pp. 2189-2213
Closed Access | Times Cited: 38
Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects
Hosam Elhalis, Xin Yi See, Raffael Osen, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3222-3222
Open Access | Times Cited: 26
Electrical Fields in the Processing of Protein-Based Foods
Ricardo N. Pereira, Rui M. Rodrigues, Zita Avelar, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 577-577
Open Access | Times Cited: 6
Quality attributes and harmful components of cured meats: Exploring the attitudes of Italian consumers towards healthier cooked ham
Giuseppe Di Vita, Simone Blanc, Filippo Brun, et al.
Meat Science (2019) Vol. 155, pp. 8-15
Closed Access | Times Cited: 48
Determining Food Stability to Achieve Food Security
Juan García‐Díez, Carla Gonçalves, Luca Grispoldi, et al.
Sustainability (2021) Vol. 13, Iss. 13, pp. 7222-7222
Open Access | Times Cited: 36
Food choice drivers at varying income levels in an emerging economy
Nomzamo Magano, Hely Tuorila, Henriëtte L. de Kock
Appetite (2023) Vol. 189, pp. 107001-107001
Open Access | Times Cited: 16
Micro-foaming of plant protein based meat analogues for tailored textural properties
Joël Zink, Liridon Zeneli, Erich J. Windhab
Current Research in Food Science (2023) Vol. 7, pp. 100580-100580
Open Access | Times Cited: 12
The Impact of the Food Labeling and Other Factors on Consumer Preferences Using Discrete Choice Modeling—The Example of Traditional Pork Sausage
Péter Czine, Áron Török, Károly Pető, et al.
Nutrients (2020) Vol. 12, Iss. 6, pp. 1768-1768
Open Access | Times Cited: 30
New trends in functionalities and extraction of plant proteins in designing plant-based meat analogues: A critical review
Aaysha Ihsan, Zia Ahmad, Jie Zheng, et al.
Food Bioscience (2023) Vol. 57, pp. 103476-103476
Closed Access | Times Cited: 9
Harmful Compounds and Willingness to Buy for Reduced-Additives Salami. An Outlook on Italian Consumers
Giuseppe Di Vita, Simone Blanc, Teresina Mancuso, et al.
International Journal of Environmental Research and Public Health (2019) Vol. 16, Iss. 14, pp. 2605-2605
Open Access | Times Cited: 20
Consumers’ perceptions of intrinsic and extrinsic attributes as indicators of safety and quality of chicken meat: Actionable information for public health authorities and the chicken industry
Wendy Katiyo, Ranil Coorey, Elna M. Buys, et al.
Journal of Food Science (2020) Vol. 85, Iss. 6, pp. 1845-1855
Open Access | Times Cited: 19
Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach
Karolina Macháčková, Jiří Zelený, Daniel W. Lang, et al.
Sustainability (2021) Vol. 13, Iss. 5, pp. 2490-2490
Open Access | Times Cited: 16
Warmed-over flavour profiles, microbial changes, shelf-life and check-all-that-apply sensory analysis of cooked minced pork treated with varying levels of Moringa oleifera leaf and root powder
Lungu N.S, Afolayan A.J, Emrobowansan Monday Idamokoro
Heliyon (2022) Vol. 8, Iss. 9, pp. e10616-e10616
Open Access | Times Cited: 11
Sensory studies with low-income, food-insecure consumers
Vonimihaingo Ramaroson Rakotosamimanana, Henriëtte L. de Kock
Current Opinion in Food Science (2020) Vol. 33, pp. 108-114
Open Access | Times Cited: 15
Development of a Low-Cost Multi-Waveband LED Illumination Imaging Technique for Rapid Evaluation of Fresh Meat Quality
Lalit Mohan Kandpal, Jayoung Lee, Jihoon Bae, et al.
Applied Sciences (2019) Vol. 9, Iss. 5, pp. 912-912
Open Access | Times Cited: 15
Consumers’ Preference and Factors Influencing Offal Consumption in Amathole District Eastern Cape, South Africa
Babatunde Oluwasegun Alao, Andrew Bamidele Falowo, Amanda Yucca Chulayo, et al.
Sustainability (2018) Vol. 10, Iss. 9, pp. 3323-3323
Open Access | Times Cited: 14
Nopal beverage (Opuntia ficus-indica) as a non-traditional food: Sensory properties, expectations, experiences, and emotions of low-income and food-insecure Brazilian potential consumers
Juliana Gondim de Albuquerque, Héctor B. Escalona‐Buendía, Jailane de Souza Aquino, et al.
Food Research International (2021) Vol. 152, pp. 110910-110910
Closed Access | Times Cited: 11
Consumer Perception on Purchase Decision Factors and Health Indicators Related to the Quality and Safety of Meat Sold in Dibiteries in Dakar, Senegal
Malik Orou Seko, Andrée Prisca Ndjoug Ndour, Walter Ossebi, et al.
Sustainability (2020) Vol. 12, Iss. 18, pp. 7428-7428
Open Access | Times Cited: 11
Smoked meat and tradition: Popularity, notoriety, and quality perception
Wanessa Karine da Silva Lima, Larissa Tannus Rebouças, Permínio Oliveira Vidal Júnior, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100934-100934
Closed Access | Times Cited: 1
Consumers’ purchasing behaviour and quality preferences for pork sold in the informal street markets of the Cape Metropole, South Africa
Siphosethu Magqupu, Obert C. Chikwanha, Chenaimoyo L.F. Katiyatiya, et al.
Agrekon (2024) Vol. 63, Iss. 3, pp. 113-132
Open Access | Times Cited: 1
Effects of dietary supplementation with breadfruit leaf powder on growth performance, meat quality, and antioxidative activity in Japanese quail
Muhammad Thohawi Elziyad Purnama, Eric Putra Ernanda, Faisal Fikri, et al.
Veterinary World (2021), pp. 1946-1953
Open Access | Times Cited: 6
Comparative analysis of the chemical composition, functional-technological, rheological, and antioxidant properties of wild boar meat (Sus scrofa) with DFD properties and industrial pork [pdf]
Наталія Божко, Vasyl Ivanovich Tischenko, Vasyl Pasichnyi, et al.
Acta Scientiarum Polonorum Technologia Alimentaria (2023) Vol. 22, Iss. 3, pp. 257-266
Open Access | Times Cited: 2
Consumer Preference of Broiler Meat Attributes in Traditional Markets
Hamdi Mayulu, Arif Rahman, Roosena Yusuf
Hasanuddin Journal of Animal Science (HAJAS) (2019), pp. 28-36
Open Access | Times Cited: 3
A survey on willingness-to-pay for food quality and safety cues on packaging of meat: a case of Poland
Anna Walaszczyk, Aleksandra Kowalska, Iwona Staniec
DECISION (2023) Vol. 50, Iss. 2, pp. 233-249
Open Access | Times Cited: 1
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