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:
Effect of sampling position in fresh, dry-aged and wet-aged beef from M. Longissimus dorsi of Simmental cattle analyzed by 1H NMR spectroscopy
Greta Bischof, Franziska Witte, Nino Terjung, et al.
Food Research International (2022) Vol. 156, pp. 111334-111334
Closed Access | Times Cited: 12
Greta Bischof, Franziska Witte, Nino Terjung, et al.
Food Research International (2022) Vol. 156, pp. 111334-111334
Closed Access | Times Cited: 12
Showing 12 citing articles:
Meat color and iridescence: Origin, analysis, and approaches to modulation
Chiara Ruedt, Monika Gibis, Jochen Weiß
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3366-3394
Open Access | Times Cited: 35
Chiara Ruedt, Monika Gibis, Jochen Weiß
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3366-3394
Open Access | Times Cited: 35
Assessment of the effects of dry and wet aging on dark-cutting Nellore beef meat by TD-NMR and 1H NMR approaches
Maria de Fátima Costa Santos, Andressa Kühnen Silva, Jonatã Henrique Rezende-de-Souza, et al.
Food Research International (2025), pp. 115920-115920
Closed Access
Maria de Fátima Costa Santos, Andressa Kühnen Silva, Jonatã Henrique Rezende-de-Souza, et al.
Food Research International (2025), pp. 115920-115920
Closed Access
Metabolic, proteomic and microbial changes postmortem and during beef aging
Greta Bischof, Franziska Witte, Nino Terjung, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 4, pp. 1076-1109
Closed Access | Times Cited: 14
Greta Bischof, Franziska Witte, Nino Terjung, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 4, pp. 1076-1109
Closed Access | Times Cited: 14
Metabolic and microbial analyses of the surface and inner part of wet‐aged and dry‐aged beef
Greta Bischof, Franziska Witte, Thorben Sieksmeyer, et al.
Journal of Food Science (2023) Vol. 88, Iss. 11, pp. 4375-4387
Open Access | Times Cited: 7
Greta Bischof, Franziska Witte, Thorben Sieksmeyer, et al.
Journal of Food Science (2023) Vol. 88, Iss. 11, pp. 4375-4387
Open Access | Times Cited: 7
NMR-based comparison of the metabolome of beef from Simmental and black-and-white young bulls during wet- and dry-aging
Greta Bischof, Franziska Witte, Nino Terjung, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 8, pp. 2113-2124
Open Access | Times Cited: 5
Greta Bischof, Franziska Witte, Nino Terjung, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 8, pp. 2113-2124
Open Access | Times Cited: 5
Impact of sampling location and aging on the Longissimus thoracis et lumborum muscle proteome of dry-aged beef
Sara Álvarez, Anne Maria Mullen, Carlos Álvarez, et al.
Meat Science (2023) Vol. 205, pp. 109315-109315
Open Access | Times Cited: 5
Sara Álvarez, Anne Maria Mullen, Carlos Álvarez, et al.
Meat Science (2023) Vol. 205, pp. 109315-109315
Open Access | Times Cited: 5
Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by 1H NMR Spectroscopy
Greta Bischof, Edwin Januschewski, Franziska Witte, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 785-785
Open Access | Times Cited: 3
Greta Bischof, Edwin Januschewski, Franziska Witte, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 785-785
Open Access | Times Cited: 3
Authentication of aged beef in terms of aging time and aging type by 1H NMR spectroscopy
Greta Bischof, Franziska Witte, Edwin Januschewski, et al.
Food Chemistry (2023) Vol. 435, pp. 137531-137531
Closed Access | Times Cited: 3
Greta Bischof, Franziska Witte, Edwin Januschewski, et al.
Food Chemistry (2023) Vol. 435, pp. 137531-137531
Closed Access | Times Cited: 3
Physicochemical property analysis of lyophilized fresh, wet-, and dry-aged beef powders: Application of dry-aged beef crust as a food additive
Sin-Young Park, Hack-Youn Kim
Meat Science (2022) Vol. 195, pp. 109014-109014
Closed Access | Times Cited: 6
Sin-Young Park, Hack-Youn Kim
Meat Science (2022) Vol. 195, pp. 109014-109014
Closed Access | Times Cited: 6
Formation of the biological value of beef protein depending on the age and breed of bulls
Anatoliy Paliy, Stepan Michalchenko, Igor Korkh, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 834-846
Open Access
Anatoliy Paliy, Stepan Michalchenko, Igor Korkh, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 834-846
Open Access
Differences in toughness and aging potential of longissimus lumborum muscles between Hanwoo cow, bull and steer
Zhen Song, Inho Hwang
Journal of Animal Science and Technology (2023) Vol. 65, Iss. 4, pp. 865-877
Open Access | Times Cited: 1
Zhen Song, Inho Hwang
Journal of Animal Science and Technology (2023) Vol. 65, Iss. 4, pp. 865-877
Open Access | Times Cited: 1
Etin Kuru ve Yaş Yaşlandırılması ile İlgili Yapılan Bilimsel Yayınlara Bibliyometrik Bir Bakış (Web of Science Taban:1991-2022)
Emel KAYNAKCI
(2023)
Open Access
Emel KAYNAKCI
(2023)
Open Access
Untersuchung der polaren Fraktion des Metaboloms von ungereiften, dry‐aged und wet‐aged Rindfleisch aus verschiedenen Positionen im M. longissimus dorsi
Greta Bischof, Edwin Januschewski, V. Heinz, et al.
Lebensmittelchemie (2022) Vol. 76, Iss. S2
Closed Access
Greta Bischof, Edwin Januschewski, V. Heinz, et al.
Lebensmittelchemie (2022) Vol. 76, Iss. S2
Closed Access
