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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:

Large-scale cultured meat production: Trends, challenges and promising biomanufacturing technologies
Chen D. Lu, Donovan Guttieres, Andrea Koenigsberg, et al.
Biomaterials (2021) Vol. 280, pp. 121274-121274
Closed Access | Times Cited: 103

Showing 1-25 of 103 citing articles:

Towards resource-efficient and cost-efficient cultured meat
Sophie Hubalek, Mark J. Post, Panagiota Moutsatsou
Current Opinion in Food Science (2022) Vol. 47, pp. 100885-100885
Open Access | Times Cited: 77
Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation
Keshia Broucke, Els Van Pamel, Els Van Coillie, et al.
Meat Science (2022) Vol. 195, pp. 109006-109006
Closed Access | Times Cited: 68
Consumer acceptance of novel sustainable food technologies: A multi-country survey
Davide Giacalone, Sara R. Jaeger
Journal of Cleaner Production (2023) Vol. 408, pp. 137119-137119
Open Access | Times Cited: 52
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: 39
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
Tissue engineering applications of recombinant human collagen: a review of recent progress
Lili Cao, Zhongfeng Zhang, Dan Yuan, et al.
Frontiers in Bioengineering and Biotechnology (2024) Vol. 12
Open Access | Times Cited: 12
Commercialization of cultured meat products: Current status, challenges, and strategic prospects
Yongli Ye, Jingwen Zhou, Xin Guan, et al.
Future Foods (2022) Vol. 6, pp. 100177-100177
Open Access | Times Cited: 51
Is “cultured meat” a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations?
Sghaïer Chriki, Marie‐Pierre Ellies‐Oury, Jean-François J.-F. Hocquette
Animal Frontiers (2022) Vol. 12, Iss. 1, pp. 35-42
Open Access | Times Cited: 50
Bioengineered Lab-Grown Meat-like Constructs through 3D Bioprinting of Antioxidative Protein Hydrolysates
Sayan Deb Dutta, Keya Ganguly, Minsoo Jeong, et al.
ACS Applied Materials & Interfaces (2022) Vol. 14, Iss. 30, pp. 34513-34526
Closed Access | Times Cited: 44
Scaffolds for Cultured Meat on the Basis of Polysaccharide Hydrogels Enriched with Plant-Based Proteins
Jannis O. Wollschlaeger, Robin Maatz, Franziska B. Albrecht, et al.
Gels (2022) Vol. 8, Iss. 2, pp. 94-94
Open Access | Times Cited: 41
Consumer behavior towards cultured meat: A review since 2014
Shahida Anusha Siddiqui, Sipper Khan, Muhammad Qudrat Ullah Farooqi, et al.
Appetite (2022) Vol. 179, pp. 106314-106314
Closed Access | Times Cited: 40
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: 37
Large-scale production: A possible way to the balance between feed grain security and meat security in China
Shuhui Yang, Xuefeng Cui
Journal of Agriculture and Food Research (2023) Vol. 14, pp. 100745-100745
Open Access | Times Cited: 24
A review on directional muscle cell growth in scaffolding biomaterials with aligned porous structures for cultivated meat production
Kummara Madhusudana Rao, Soon Mo Choi, Sung Soo Han
Food Research International (2023) Vol. 168, pp. 112755-112755
Closed Access | Times Cited: 20
Cell culture medium cycling in cultured meat: Key factors and potential strategies
Ming–Hsuan Yang, Qiong Wang, Yuyan Zhu, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 564-576
Closed Access | Times Cited: 20
κ-Carrageenan/konjac glucomannan composite hydrogel-based 3D porcine cultured meat production
Xin Gu, Shiyuan Hua, Yuqin Huang, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109765-109765
Closed Access | Times Cited: 11
Biofabrication's Contribution to the Evolution of Cultured Meat
Franziska B. Albrecht, Tilman Ahlfeld, Annemarie Klatt, et al.
Advanced Healthcare Materials (2024) Vol. 13, Iss. 13
Open Access | Times Cited: 8
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: 8
Stretchable zein-coated alginate fiber for aligning muscle cells to artificially produce cultivated meat
Dayi Jeong, Goo Jang, Woo Kyung Jung, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 7
Cultivation of Bovine Mesenchymal Stem Cells on Plant-Based Scaffolds in a Macrofluidic Single-Use Bioreactor for Cultured Meat
Gilad Gome, Benyamin Chak, Shadi Tawil, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1361-1361
Open Access | Times Cited: 7
Use of Nicotinamide Mononucleotide as Non-Natural Cofactor
Tahseena Naaz, Beom Soo Kim
Catalysts (2025) Vol. 15, Iss. 1, pp. 37-37
Open Access
Global Insights into Cultured Meat: Uncovering Production Processes, Potential Hazards, Regulatory Frameworks, and Key Challenges—A Scoping Review
Renata Puppin Zandonadi, Maíra Catharina Ramos, Flávia Tavares Silva Elias, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 129-129
Open Access
Bio-Orchestration of Cellular Organization and Human-Preferred Sensory Texture in Cultured Meat
Sung-Won Jung, Bumgyu Choi, Milae Lee, et al.
ACS Nano (2025)
Closed Access
Recombinant Porcine FGF1 Promotes Muscle Stem Cell Proliferation and Mitochondrial Function for Cultured Meat Production
Qingying Liu, Lianghua Xie, Wei Chen
Journal of Agricultural and Food Chemistry (2025)
Closed Access
An overview of recent progress in cultured meat: focusing on technology, quality properties, safety, industrialization and public acceptance
Yunting Xie, Linlin Cai, Shijie Ding, et al.
Journal of Nutrition (2025)
Closed Access
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