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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:

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

Showing 13 citing articles:

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: 8
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs
Jieun Lee, Sayan Deb Dutta, Tejal V. Patil, et al.
Trends in Food Science & Technology (2025), pp. 104867-104867
Closed Access
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
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
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
Production of sodium alginate-gelatin composite hydrogel-based 3D cultured fat with low cholesterol and high polyunsaturated fatty acids
Shiqi Liu, Shiyuan Hua, Xin Gu, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110156-110156
Closed Access | Times Cited: 3
Engineered streaky pork by 3D co-printing and co-differentiation of muscle and fat cells
Xin Guan, Zhuocheng Fei, Luyi Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110578-110578
Closed Access | Times Cited: 2
Designing cultivated meat: Overcoming challenges in the production process and developing sustainable packaging solutions
Prakoso Adi, Rizka Mulyani, Bara Yudhistira, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104675-104675
Closed Access | Times Cited: 1
Bovine Placentome-Derived Extracellular Matrix: A Sustainable 3D Scaffold for Cultivated Meat
Cemile Kilic Bektas, Kathleen Lee, Anisha Jackson, et al.
Bioengineering (2024) Vol. 11, Iss. 8, pp. 854-854
Open Access
Towards more realistic cultivated meat by rethinking bioengineering approaches
Marie Piantino, Quentin Müller, Chika Nakadozono, et al.
Trends in biotechnology (2024)
Open Access
Quercetin-enriched animal-free scaffolds for promoted cell proliferation and differentiation in cultured meat production
Yafang Wang, Shancan Wang, Di Zhuang, et al.
Food Chemistry (2024) Vol. 464, pp. 141622-141622
Closed Access
Emerging Materials in Cultivated Meat: Engineering Sustainable Food Solutions – A Review
Lingxiao Wang, Gang Li, Xinxin Li, et al.
Advanced Functional Materials (2024)
Closed Access
Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review
Allah Bakhsh, Bosung Kim, Ishamri Ismail, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 145-164
Open Access
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