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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:

Cultured Meat: Promises and Challenges
Nicolas Treich
Environmental and Resource Economics (2021) Vol. 79, Iss. 1, pp. 33-61
Open Access | Times Cited: 181

Showing 1-25 of 181 citing articles:

Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges
Claire Bomkamp, Stacey C. Skaalure, Gonçalo F. Fernando, et al.
Advanced Science (2021) Vol. 9, Iss. 3
Open Access | Times Cited: 195
Engineered Living Materials For Sustainability
Bolin An, Yan‐Yi Wang, Yuan‐Yuan Huang, et al.
Chemical Reviews (2022) Vol. 123, Iss. 5, pp. 2349-2419
Open Access | Times Cited: 114
The fourth industrial revolution in the food industry—part II: Emerging food trends
Abdo Hassoun, Alaa El‐Din A. Bekhit, Anet ­Režek ­Jambrak, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 407-437
Closed Access | Times Cited: 103
The Future of Food
Charis M. Galanakis
Foods (2024) Vol. 13, Iss. 4, pp. 506-506
Open Access | Times Cited: 65
An Overview of Smart Irrigation Management for Improving Water Productivity under Climate Change in Drylands
Zeeshan Ahmed, Dongwei GUI, Ghulam Murtaza, et al.
Agronomy (2023) Vol. 13, Iss. 8, pp. 2113-2113
Open Access | Times Cited: 57
Tissue Engineering Challenges for Cultivated Meat to Meet the Real Demand of a Global Market
Andressa Cristina Antunes Santos, Denisse Esther Mallaupoma Camarena, Gustavo Roncoli Reigado, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 7, pp. 6033-6033
Open Access | Times Cited: 44
No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products
Birgit van Dijk, Kirsi Jouppila, Mari Sandell, et al.
Food Quality and Preference (2023) Vol. 108, pp. 104886-104886
Open Access | Times Cited: 41
Review: Will “cultured meat” transform our food system towards more sustainability?
Jean-François J.-F. Hocquette, Sghaïer Chriki, Dominique Fournier, et al.
animal (2024), pp. 101145-101145
Open Access | Times Cited: 19
Current challenges of alternative proteins as future foods
Yuwares Malila, Iyiola Oluwakemi Owolabi, Tanai Chotanaphuti, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 15
The Epic of In Vitro Meat Production—A Fiction into Reality
Balamuralikrishnan Balasubramanian, Wen‐Chao Liu, Karthika Pushparaj, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1395-1395
Open Access | Times Cited: 56
Acceptance of Cultured Meat in Germany—Application of an Extended Theory of Planned Behaviour
Jacqueline Dupont, Tess Harms, Florian Fiebelkorn
Foods (2022) Vol. 11, Iss. 3, pp. 424-424
Open Access | Times Cited: 53
Toward Optimal Meat Pricing: Is It Time to Tax Meat Consumption?
Franziska Funke, Linus Mattauch, Inge van den Bijgaart, et al.
Review of Environmental Economics and Policy (2022) Vol. 16, Iss. 2, pp. 219-240
Open Access | Times Cited: 50
The expected impact of cultivated and plant-based meats on jobs: the views of experts from Brazil, the United States and Europe
Rodrigo Luiz Morais-da-Silva, Eduardo Guedes Villar, Germano Glufke Reis, et al.
Humanities and Social Sciences Communications (2022) Vol. 9, Iss. 1
Open Access | Times Cited: 47
Cultured meat: Processing, packaging, shelf life, and consumer acceptance
Shahida Anusha Siddiqui, Nur Alim Bahmid, Ikawati Karim, et al.
LWT (2022) Vol. 172, pp. 114192-114192
Open Access | Times Cited: 43
Meat substitutes: current status, potential benefits, and remaining challenges
John B. Nezlek, Catherine A. Forestell
Current Opinion in Food Science (2022) Vol. 47, pp. 100890-100890
Closed Access | Times Cited: 42
Bioengineering Outlook on Cultivated Meat Production
Ivana Pajčin, Teodora Knežić, Ivana Savic Azoulay, et al.
Micromachines (2022) Vol. 13, Iss. 3, pp. 402-402
Open Access | Times Cited: 40
Perception of cultured “meat” by Italian, Portuguese and Spanish consumers
Jingjing Liu, J. Almeida, Nicola Rampado, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 22
Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK
Hannah Ford, Yuchen Zhang, Joanne Gould, et al.
Food Quality and Preference (2024) Vol. 118, pp. 105208-105208
Open Access | Times Cited: 12
Perspectives on cultured meat in countries with economies dependent on animal production: A review of potential challenges and opportunities
Bruno Dutra da Silva, Carlos Adam Conte‐Júnior
Trends in Food Science & Technology (2024) Vol. 149, pp. 104551-104551
Closed Access | Times Cited: 11
An overview of cultured meat and stem cell bioprinting: How to make it, challenges and prospects, environmental effects, society's culture and the influence of religions
Sina Soleymani, Seyed Morteza Naghib, M. R. Mozafari
Journal of Agriculture and Food Research (2024) Vol. 18, pp. 101307-101307
Open Access | Times Cited: 10
Porcine skeletal muscle tissue fabrication for cultured meat production using three-dimensional bioprinting technology
Yingying Li, Wenting Liu, Shilei Li, et al.
Journal of Future Foods (2021) Vol. 1, Iss. 1, pp. 88-97
Open Access | Times Cited: 49
Cell Types Used for Cultured Meat Production and the Importance of Myokines
Sibhghatulla Shaikh, Eun Ju Lee, Khurshid Ahmad, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2318-2318
Open Access | Times Cited: 46
A systematic review of the definitions and interpretations in scientific literature of ‘less but better’ meat in high-income settings
Kajsa Resare Sahlin, Joanna Trewern
Nature Food (2022) Vol. 3, Iss. 6, pp. 454-460
Open Access | Times Cited: 36
Food neophobia, food choice and the details of cultured meat acceptance
Robert P. Hamlin, Lisa S. McNeill, Joy Sim
Meat Science (2022) Vol. 194, pp. 108964-108964
Closed Access | Times Cited: 36
Sustainable Future Protein Foods: The Challenges and the Future of Cultivated Meat
Karolina A. Chodkowska, Karolina Wódz, Jakub Wojciechowski
Foods (2022) Vol. 11, Iss. 24, pp. 4008-4008
Open Access | Times Cited: 34
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