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:
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: 14
Jean-François J.-F. Hocquette, Sghaïer Chriki, Dominique Fournier, et al.
animal (2024), pp. 101145-101145
Open Access | Times Cited: 14
Showing 14 citing articles:
Future protein alternative: recent progress and challenges in cellular agriculture
Dongmei Yang, Kim Hyung Kook, Yong‐Seok Heo, et al.
Food Science and Biotechnology (2025)
Closed Access
Dongmei Yang, Kim Hyung Kook, Yong‐Seok Heo, et al.
Food Science and Biotechnology (2025)
Closed Access
Current Challenges, and Potential Solutions to Increase Acceptance and Long-Term Consumption of Cultured Meat and Edible Insects – A Review
Jia Wen Xanthe Lin, Narmatha DO Maran, Amanda JiaYing Lim, et al.
Future Foods (2025), pp. 100544-100544
Open Access
Jia Wen Xanthe Lin, Narmatha DO Maran, Amanda JiaYing Lim, et al.
Future Foods (2025), pp. 100544-100544
Open Access
Can cell-cultured meat from stem cells pave the way for sustainable alternative protein?
Olga C. Nunes, Tiago Willian Buranello, Fabiana H.G. Farias, et al.
Current Research in Food Science (2025), pp. 100979-100979
Open Access
Olga C. Nunes, Tiago Willian Buranello, Fabiana H.G. Farias, et al.
Current Research in Food Science (2025), pp. 100979-100979
Open Access
Is Sustainable Consumption a Sufficient Motivator for Consumers to Adopt Meat Alternatives? A Consumer Perspective on Plant-Based, Cell-Culture-Derived, and Insect-Based Alternatives
Nayyer Rehman, Victoria Edkins, Nives Ogrinc
Foods (2024) Vol. 13, Iss. 11, pp. 1627-1627
Open Access | Times Cited: 5
Nayyer Rehman, Victoria Edkins, Nives Ogrinc
Foods (2024) Vol. 13, Iss. 11, pp. 1627-1627
Open Access | Times Cited: 5
Title Pending 17645
Minsu Kim, Hyun Young Jung, Marie‐Pierre Ellies‐Oury, et al.
Meat and Muscle Biology (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 2
Minsu Kim, Hyun Young Jung, Marie‐Pierre Ellies‐Oury, et al.
Meat and Muscle Biology (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 2
Addressing the 2050 demand for terrestrial animal source food
Alison L. Van Eenennaam
Proceedings of the National Academy of Sciences (2024) Vol. 121, Iss. 50
Closed Access | Times Cited: 1
Alison L. Van Eenennaam
Proceedings of the National Academy of Sciences (2024) Vol. 121, Iss. 50
Closed Access | Times Cited: 1
Editorial: Novel trends in cultured meat research
Sishir K. Kamalapuram, Marie‐Pierre Ellies‐Oury, Sghaïer Chriki, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Sishir K. Kamalapuram, Marie‐Pierre Ellies‐Oury, Sghaïer Chriki, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
In Vitro Cultured Meat
shimaa Edris, Aya Tayel, Ahmed Hamad, et al.
Advances in environmental engineering and green technologies book series (2024), pp. 149-207
Closed Access
shimaa Edris, Aya Tayel, Ahmed Hamad, et al.
Advances in environmental engineering and green technologies book series (2024), pp. 149-207
Closed Access
Animal breeding and feeding tools may close human nutrition gaps
Bjørg Egelandsdal, Vladana Grabez-Ågren, Liv Torunn Mydland, et al.
Frontiers in Animal Science (2024) Vol. 5
Open Access
Bjørg Egelandsdal, Vladana Grabez-Ågren, Liv Torunn Mydland, et al.
Frontiers in Animal Science (2024) Vol. 5
Open Access
Microbiology of cultivated meat: What do we know and need to know?
Kamila Habowski, Anderson S. Sant’Ana
Trends in Food Science & Technology (2024), pp. 104759-104759
Closed Access
Kamila Habowski, Anderson S. Sant’Ana
Trends in Food Science & Technology (2024), pp. 104759-104759
Closed Access
In vitro Cultured Meat: Nutritional Aspects for the Health and Safety of Future Foods
Kruawan Chotelersak, Sasipat Teerawongsuwan, N. Suwan, et al.
Trends in Sciences (2024) Vol. 22, Iss. 2, pp. 9060-9060
Open Access
Kruawan Chotelersak, Sasipat Teerawongsuwan, N. Suwan, et al.
Trends in Sciences (2024) Vol. 22, Iss. 2, pp. 9060-9060
Open Access
Environmental impact of meat protein substitutes: a mini-review
Da Young Lee, Ermie Mariano, Yeongwoo Choi, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 62-80
Open Access
Da Young Lee, Ermie Mariano, Yeongwoo Choi, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 62-80
Open Access
Attitudes toward artificial meat in Arab countries
Sghaïer Chriki, Asmaa Alhujaili, William K. Hallman, et al.
Journal of Food Science (2024)
Closed Access
Sghaïer Chriki, Asmaa Alhujaili, William K. Hallman, et al.
Journal of Food Science (2024)
Closed Access
Environmental Impacts of Cultured Meat: A Cradle-to-Gate Life Cycle Assessment
Derrick Risner, Patrick G. Negulescu, Y. Kim, et al.
ACS Food Science & Technology (2024) Vol. 5, Iss. 1, pp. 61-74
Open Access
Derrick Risner, Patrick G. Negulescu, Y. Kim, et al.
ACS Food Science & Technology (2024) Vol. 5, Iss. 1, pp. 61-74
Open Access
