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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:

The Covid-19 pandemic and meat supply chains
Jill E. Hobbs
Meat Science (2021) Vol. 181, pp. 108459-108459
Open Access | Times Cited: 126

Showing 26-50 of 126 citing articles:

The Adoption of Robotic Process Automation Considering Financial Aspects in Beef Supply Chains: An Approach towards Sustainability
Khushboo E-Fatima, Rasoul Khandan, Amin Hosseinian‐Far, et al.
Sustainability (2023) Vol. 15, Iss. 9, pp. 7236-7236
Open Access | Times Cited: 11
Time for Change: The Case of Robotic Food Processing [Industry Activities]
Alex Mason, Tamás Haidegger, Ole Alvseike
IEEE Robotics & Automation Magazine (2023) Vol. 30, Iss. 2, pp. 116-122
Open Access | Times Cited: 11
COVID-19 and Supply Chain Disruption Management: A Behavioural Economics Perspective and Future Research Direction
Chase H. Smith, Hajar Fatorachian
Journal of theoretical and applied electronic commerce research (2023) Vol. 18, Iss. 4, pp. 2163-2187
Open Access | Times Cited: 11
Safely and autonomously cutting meat with a collaborative robot arm
Ryan Wright, Sagar Parekh, R.R. White, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 3
Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities
Xiao Chen, Ziyi Li, Weijie Lan, et al.
Food Bioscience (2024) Vol. 61, pp. 104503-104503
Closed Access | Times Cited: 3
Qualitative Research on Solving Difficulties in Maintaining Continuity of Food Supply Chain on the Meat Market during the COVID-19 Pandemic
Anna Zielińska-Chmielewska, Dobrosława Mruk-Tomczak, Anna Wielicka‐Regulska
Energies (2021) Vol. 14, Iss. 18, pp. 5634-5634
Open Access | Times Cited: 24
Barriers to a sustainability transformation of meat production practices - An industry actor perspective
Charlott Hübel, Stefan Schaltegger
Sustainable Production and Consumption (2021) Vol. 29, pp. 128-140
Closed Access | Times Cited: 24
The effect of partial replacement of milled finisher feed with wheat grains on the production efficiency and meat quality in broiler chickens
Jakub Biesek, Mirosław Banaszak, Sebastian Wlaźlak, et al.
Poultry Science (2022) Vol. 101, Iss. 5, pp. 101817-101817
Open Access | Times Cited: 18
Impact analysis of COVID-19 outbreak on cold supply chains of perishable products using a SWARA based MULTIMOORA approach
Neeraj Kumar, Mohit Tyagi, Anish Sachdeva, et al.
Operations Management Research (2022) Vol. 15, Iss. 3-4, pp. 1290-1314
Open Access | Times Cited: 18
Food Supply Impacts and Solutions Associated with the COVID-19 Pandemic: A Regional Australian Case Study
Stephanie Godrich, Flávio Romero Macau, Katherine Kent, et al.
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 7, pp. 4116-4116
Open Access | Times Cited: 16
Looking back and forward to disaster readiness of supply chains: a systematic literature review
Brenda de Farias Oliveira Cardoso, Tharcisio Cotta Fontainha, Adriana Leiras
International Journal of Logistics Research and Applications (2023) Vol. 27, Iss. 9, pp. 1569-1595
Closed Access | Times Cited: 9
The volatility of beef and lamb prices in Türkiye: The role of COVID–19, livestock imports, and energy prices
Gürkan Bozma, Faruk Urak, Abdülbaki Bilgiç, et al.
PLoS ONE (2023) Vol. 18, Iss. 3, pp. e0282611-e0282611
Open Access | Times Cited: 9
Revaluing work after COVID‐19
Jane L. Collins
Anthropology of Work Review (2023) Vol. 44, Iss. 1, pp. 25-37
Open Access | Times Cited: 9
Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?
A. Derossi, Bhesh Bhandari, Kjeld J. C. van Bommel, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 9, pp. 4338-4355
Open Access | Times Cited: 22
Consumer Perceptions about the Value of Short Food Supply Chains during COVID-19: Atlantic Canada Perspective
M. J. J. Maas, Gumataw Kifle Abebe, Christopher M. Hartt, et al.
Sustainability (2022) Vol. 14, Iss. 13, pp. 8216-8216
Open Access | Times Cited: 14
Understanding Agri-Food Traceability System User Intention in Respond to COVID-19 Pandemic: The Comparisons of Three Models
Ya-Fen Tseng, Bey-Fen Lee, Chingi Chen, et al.
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 3, pp. 1371-1371
Open Access | Times Cited: 13
Smart Knife: Integrated Intelligence for Robotic Meat Cutting
Alex Mason, Dmytro Romanov, L. E. Cordova-Lopez, et al.
IEEE Sensors Journal (2022) Vol. 22, Iss. 21, pp. 20475-20483
Open Access | Times Cited: 13
Sustainability practices and challenges in the meat supply chain: a systematic literature review
Andrea Caccialanza, Daniele Cerrato, Davide Galli
British Food Journal (2023) Vol. 125, Iss. 12, pp. 4470-4497
Open Access | Times Cited: 7
Forecasting and planning for a critical infrastructure sector during a pandemic: Empirical evidence from a food supply chain
Tariq Aljuneidi, Sushil Punia, Aïda Jebali, et al.
European Journal of Operational Research (2024) Vol. 317, Iss. 3, pp. 936-952
Closed Access | Times Cited: 2
Prioritizing Business Quality Improvement of Fresh Agri-Food SMEs through Open Innovation to Survive the Pandemic: A QFD-Based Model
Tutur Wicaksono, Md Billal Hossain, Csaba Bálint Illés
Journal of Open Innovation Technology Market and Complexity (2021) Vol. 7, Iss. 2, pp. 156-156
Open Access | Times Cited: 16
The Moderating Role of Research and Development (R&D) Support in the Relationship between Entrepreneurship and per Capita Output—A Study on the GCC Countries
Houcine Benlaria, Naeimah Fahad S. Almawishir, Sawssan Saadaoui, et al.
Economies (2023) Vol. 11, Iss. 6, pp. 162-162
Open Access | Times Cited: 6
COVID-19 and Changes in Social Habits. Restaurant Terraces, a Booming Space in Cities. The Case of Madrid
Virgilio Pérez, Cristina Aybar, José M. Pavía
Mathematics (2021) Vol. 9, Iss. 17, pp. 2133-2133
Open Access | Times Cited: 14
Sustainability II: Sustainable animal production and meat processing
Eric N. Ponnampalam, Benjamin W.B. Holman
Elsevier eBooks (2022), pp. 727-798
Closed Access | Times Cited: 10
The Impact of COVID-19 on Supply Chain in UAE Food Sector
Yousef Abu Nahleh, Budur Al Ali, Hind Al Ali, et al.
Sustainability (2023) Vol. 15, Iss. 11, pp. 8859-8859
Open Access | Times Cited: 5
An agent-based model to simulate SARS-CoV-2 contamination of surfaces and meat cuts in processing plants
Ngoc-Du Martin Luong, Laurent Guillier, Michel Fédérighi, et al.
International Journal of Food Microbiology (2023) Vol. 404, pp. 110321-110321
Open Access | Times Cited: 5

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