Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

European beef consumers’ interest in a beef eating-quality guarantee
Wim Verbeke, Lynn Van Wezemael, Márcia Dutra de Barcellos, et al.
Appetite (2009) Vol. 54, Iss. 2, pp. 289-296
Closed Access | Times Cited: 149

Showing 1-25 of 149 citing articles:

Cultured meat from stem cells: Challenges and prospects
Mark J. Post
Meat Science (2012) Vol. 92, Iss. 3, pp. 297-301
Closed Access | Times Cited: 631
Structuring processes for meat analogues
Birgit L. Dekkers, Remko M. Boom, Atze Jan van der Goot
Trends in Food Science & Technology (2018) Vol. 81, pp. 25-36
Open Access | Times Cited: 492
‘Would you eat cultured meat?’: Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom
Wim Verbeke, Afrodita Marcu, Pieter Rutsaert, et al.
Meat Science (2014) Vol. 102, pp. 49-58
Open Access | Times Cited: 338
Consumer acceptance and appropriateness of meat substitutes in a meal context
Johanna E. Elzerman, Annet C. Hoek, M.A.J.S. van Boekel, et al.
Food Quality and Preference (2010) Vol. 22, Iss. 3, pp. 233-240
Open Access | Times Cited: 277
Enhancing the nutritional and health value of beef lipids and their relationship with meat quality
Nigel Scollan, Dirk Dannenberger, Karin Nuernberg, et al.
Meat Science (2014) Vol. 97, Iss. 3, pp. 384-394
Open Access | Times Cited: 237
Cultured meat from muscle stem cells: A review of challenges and prospects
I.T. Kadim, O. Mahgoub, Senan Baqir, et al.
Journal of Integrative Agriculture (2015) Vol. 14, Iss. 2, pp. 222-233
Open Access | Times Cited: 222
Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review
R. K. Miller
Foods (2020) Vol. 9, Iss. 4, pp. 428-428
Open Access | Times Cited: 141
Opportunities for predicting and manipulating beef quality
Jean-François J.-F. Hocquette, Raphaëlle Botreau, Brigitte Picard, et al.
Meat Science (2012) Vol. 92, Iss. 3, pp. 197-209
Open Access | Times Cited: 146
Inverse Relationships between Biomarkers and Beef Tenderness According to Contractile and Metabolic Properties of the Muscle
Brigitte Picard, Mohammed Gagaoua, Didier D. Micol, et al.
Journal of Agricultural and Food Chemistry (2014) Vol. 62, Iss. 40, pp. 9808-9818
Open Access | Times Cited: 143
Beef quality attributes: A systematic review of consumer perspectives
Maeve Henchion, Mary McCarthy, Virginia C. Resconi
Meat Science (2017) Vol. 128, pp. 1-7
Open Access | Times Cited: 143
Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: An overview
Jean-Louis Damez, Sylvie Clerjon
Meat Science (2013) Vol. 95, Iss. 4, pp. 879-896
Closed Access | Times Cited: 131
Development and evaluation on a RFID-based traceability system for cattle/beef quality safety in China
Jianying Feng, Zetian Fu, Zaiqiong Wang, et al.
Food Control (2012) Vol. 31, Iss. 2, pp. 314-325
Closed Access | Times Cited: 122
Motivations, barriers, and strategies for meat reduction at different family lifecycle stages
Joya A. Kemper
Appetite (2020) Vol. 150, pp. 104644-104644
Closed Access | Times Cited: 110
Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots
Dayane Cristina Rivaroli, Ana Guerrero, Maribel Velandia Valero, et al.
Meat Science (2016) Vol. 121, pp. 278-284
Open Access | Times Cited: 102
Meat Tenderness: Underlying Mechanisms, Instrumental Measurement, and Sensory Assessment
Frank R. Dunshea, Minh Ha, Peter P. Purslow, et al.
Meat and Muscle Biology (2020) Vol. 4, Iss. 2
Open Access | Times Cited: 94
Beef meat preferences of consumers from Northwest Italy: Analysis of choice attributes
Valentina Maria Merlino, Danielle Borra, Vincenzo Girgenti, et al.
Meat Science (2018) Vol. 143, pp. 119-128
Open Access | Times Cited: 92
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
Are plant-based meat analogues fulfilling their potentials? An Australian perspective
Owen Miller, Christopher J. Scarlett, Benu Adhikari, et al.
Future Foods (2024) Vol. 9, pp. 100305-100305
Open Access | Times Cited: 9
State of the art in benefit–risk analysis: Consumer perception
Øydis Ueland, Helga Gunnlaugsdóttir, F. Holm, et al.
Food and Chemical Toxicology (2011) Vol. 50, Iss. 1, pp. 67-76
Closed Access | Times Cited: 106
Meta-analysis of the relationships between beef tenderness and muscle characteristics
Sghaïer Chriki, G. Renand, Brigitte B. Picard, et al.
Livestock Science (2013) Vol. 155, Iss. 2-3, pp. 424-434
Closed Access | Times Cited: 99
Impact of Product Familiarity on Beef Quality Perception
Marija Banović, Magda Aguiar Fontes, Maria Madalena Barreira, et al.
Agribusiness (2012) Vol. 28, Iss. 2, pp. 157-172
Open Access | Times Cited: 93
Interpretive structural modelling and fuzzy MICMAC approaches for customer centric beef supply chain: application of a big data technique
Nishikant Mishra, Akshit Singh, Nripendra P. Rana, et al.
Production Planning & Control (2017) Vol. 28, Iss. 11-12, pp. 945-963
Open Access | Times Cited: 85
Modelling of beef sensory quality for a better prediction of palatability
Jean-François J.-F. Hocquette, Lynn Van Wezemael, Sghaïer Chriki, et al.
Meat Science (2013) Vol. 97, Iss. 3, pp. 316-322
Open Access | Times Cited: 75
Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle
Cristina Arroyo, Diana Lascorz, Louise P. O'Dowd, et al.
Meat Science (2014) Vol. 99, pp. 52-59
Closed Access | Times Cited: 73
European conformation and fat scores have no relationship with eating quality
Sarah Bonny, D.W. Pethick, I. Legrand, et al.
animal (2016) Vol. 10, Iss. 6, pp. 996-1006
Open Access | Times Cited: 64
Page 1 - Next Page

Scroll to top