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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:

3D-printable plant protein-enriched scaffolds for cultivated meat development
Iris Ianovici, Yedidya Zagury, Idan Redenski, et al.
Biomaterials (2022) Vol. 284, pp. 121487-121487
Closed Access | Times Cited: 120

Showing 1-25 of 120 citing articles:

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
A Beefy-R culture medium: Replacing albumin with rapeseed protein isolates
Andrew J. Stout, Miriam L. Rittenberg, Michelle Shub, et al.
Biomaterials (2023) Vol. 296, pp. 122092-122092
Open Access | Times Cited: 42
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
Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review
Qiwei Du, Maolin Tu, Jianhua Liu, et al.
Food Research International (2023) Vol. 170, pp. 112959-112959
Closed Access | Times Cited: 39
3D edible scaffolds with yeast protein: A novel alternative protein scaffold for the production of high-quality cell-cultured meat
Yafang Wang, Zhihao Zhong, Noshaba Munawar, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129134-129134
Closed Access | Times Cited: 15
Three-dimensional scaffolds, materials, and fabrication for cultured meat applications: A scoping review and future direction
Sol-Hee Lee, Jungseok Choi
Food Hydrocolloids (2024) Vol. 152, pp. 109881-109881
Closed Access | Times Cited: 13
3D‐Printed Prolamin Scaffolds for Cell‐Based Meat Culture
Lingshan Su, Linzhi Jing, Xianjian Zeng, et al.
Advanced Materials (2022) Vol. 35, Iss. 2
Closed Access | Times Cited: 56
Engineered marble-like bovine fat tissue for cultured meat
Yedidya Zagury, Iris Ianovici, Shira Landau, et al.
Communications Biology (2022) Vol. 5, Iss. 1
Open Access | Times Cited: 55
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
Studies on Meat Alternatives with a Focus on Structuring Technologies
Seung Yun Lee, Da Young Lee, Jae Won Jeong, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 7, pp. 1389-1412
Closed Access | Times Cited: 34
Preparation of high internal phase Pickering emulsion by centrifugation for 3D printing and astaxanthin delivery
Jia Song, Yuanda Sun, Haitao Wang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108840-108840
Closed Access | Times Cited: 30
Gellan gum-gelatin scaffolds with Ca2+ crosslinking for constructing a structured cell cultured meat model
Yan Chen, Linzi Li, Lin Chen, et al.
Biomaterials (2023) Vol. 299, pp. 122176-122176
Closed Access | Times Cited: 29
Programmable scaffolds with aligned porous structures for cell cultured meat
Yi‐Chun Chen, Wenhui Zhang, Xi Ding, et al.
Food Chemistry (2023) Vol. 430, pp. 137098-137098
Closed Access | Times Cited: 23
Extrusion based bioprinting of alginate based multicomponent hydrogels for tissue regeneration applications: State of the art
Devara Venkata Krishna, Mamilla Ravi Sankar
Materials Today Communications (2023) Vol. 35, pp. 105696-105696
Closed Access | Times Cited: 21
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
Generation of three-dimensional meat-like tissue from stable pig epiblast stem cells
Gaoxiang Zhu, Dengfeng Gao, Linzi Li, et al.
Nature Communications (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 20
Production of mature myotubes in vitro improves the texture and protein quality of cultured pork
Xin Guan, Qiyang Yan, Zhenwu Ma, et al.
Food & Function (2023) Vol. 14, Iss. 8, pp. 3576-3587
Closed Access | Times Cited: 19
An Overview of Recent Progress in Engineering Three-Dimensional Scaffolds for Cultured Meat Production
Yuan Wang, Liqiang Zou, Wei Liu, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2614-2614
Open Access | Times Cited: 19
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
Scaffolding fundamentals and recent advances in sustainable scaffolding techniques for cultured meat development
A.M.M. Nurul Alam, Chan-Jin Kim, So-Hee Kim, et al.
Food Research International (2024) Vol. 189, pp. 114549-114549
Open Access | Times Cited: 11
Enhancing the palatability of cultivated meat
Ella G. Lambert, Christopher J. Ochs, Alexander Ward, et al.
Trends in biotechnology (2024) Vol. 42, Iss. 9, pp. 1112-1127
Closed Access | Times Cited: 10
Animal-free scaffold from brown algae provides a three-dimensional cell growth and differentiation environment for steak-like cultivated meat
Hee-Jae Lee, Dasom Kim, Kyeong Hun Choi, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109944-109944
Open Access | Times Cited: 9
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
Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives
Amirhossein Abedini, Sara Sohrabvandi, Parisa Sadighara, et al.
Advances in Colloid and Interface Science (2024) Vol. 328, pp. 103181-103181
Closed 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
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