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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:

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: 43

Showing 1-25 of 43 citing articles:

Carrageenan-based multifunctional packaging films containing Zn-carbon dots/anthocyanin derived from Kohlrabi peel for monitoring quality and extending the shelf life of shrimps
Ajahar Khan, Zohreh Riahi, Jun Tae Kim, et al.
Food Chemistry (2023) Vol. 432, pp. 137215-137215
Closed Access | Times Cited: 58
A taste of cell-cultured meat: a scoping review
K. Virellia To, C. C. Comer, Sean F. O’Keefe, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 15
Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs
Taha Mehany, Shahida Anusha Siddiqui, Babatunde Olawoye, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7237-7267
Closed Access | Times Cited: 26
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: 24
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: 12
Psychological factors influencing consumer intentions to consume cultured meat, fish and dairy
Lukas Engel, K. Vilhelmsen, Isabel Richter, et al.
Appetite (2024) Vol. 200, pp. 107501-107501
Open Access | Times Cited: 11
Upcycling of food waste and food loss – A sustainable approach in the food sector
B. Rakesh, R. Mahendran
Trends in Food Science & Technology (2023) Vol. 143, pp. 104274-104274
Closed Access | Times Cited: 20
Revolutionizing cell-based protein: Innovations, market dynamics, and future prospects in the cultivated meat industry
Abdul Samad, So-Hee Kim, Chan-Jin Kim, et al.
Journal of Agriculture and Food Research (2024) Vol. 18, pp. 101345-101345
Open Access | Times Cited: 7
Future opportunities for products derived from black soldier fly (BSF) treatment as animal feed and fertilizer - A systematic review
Shahida Anusha Siddiqui, Ankush S. Gadge, Muzaffar Hasan, et al.
Environment Development and Sustainability (2024)
Open Access | Times Cited: 6
Power & protein—closing the ‘justice gap’ for food system transformation
Isabel Baudish, Kajsa Resare Sahlin, Christophe Béné, et al.
Environmental Research Letters (2024) Vol. 19, Iss. 8, pp. 084058-084058
Open Access | Times Cited: 6
Cultured meat in the European Union: Legislative context and food safety issues
Davide Lanzoni, R. Rebucci, Giulia Formici, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100722-100722
Open Access | Times Cited: 5
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
Advancements in Agriculture 4.0 and the Needs for Introduction and Adoption in Ethiopia: A Review
Yabebal Chekole Mihret, Mulu Marie Takele, Smegnew Moges Mintesinot
Advances in Agriculture (2025) Vol. 2025, Iss. 1
Open Access
A Comprehensive Review of ɛ -Polylysine as a Novel Ingredient for Enhancing Meat Products Through Advanced Production Techniques and Antimicrobial Actions
Sahar Nottagh, Kazem Alirezalu, Milad Yaghoubi, et al.
Food Reviews International (2025), pp. 1-17
Closed Access
Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis
Mohammed A. Bareen, Sangeeta Prakash, Jatindra K. Sahu, et al.
Journal of Food Science and Technology (2025)
Open Access
Unfamiliar Familiarity: A Scoping Review on the Role of Familiarity in Consumer Acceptance of Cultivated Meat
Pericle Raverta, Irene Sandi, Barbara Martin, et al.
Appetite (2025), pp. 108000-108000
Open Access
The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat
Sol-Hee Lee, Jungseok Choi
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 269-283
Open Access | Times Cited: 4
Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review
Kyu-Min Kang, Dong Bae Lee, Hack-Youn Kim
Food Science of Animal Resources (2024) Vol. 44, Iss. 3, pp. 499-514
Open Access | Times Cited: 4
The future of functional foods: innovations and advancements on the horizon
Loleny Tavares, Eduarda Silva de Azevedo, Liliana R. Sousa, et al.
Elsevier eBooks (2025), pp. 487-505
Closed Access
How much do opinions regarding cultivated meat vary within the same country? The cases of São Paulo and Salvador, Brazil
Gabriel Mendes, Jennifer Cristina Biscarra-Bellio, Marina Sucha Heidemann, et al.
PLoS ONE (2025) Vol. 20, Iss. 2, pp. e0317956-e0317956
Open Access
Review in edible materials for sustainable cultured meat: scaffolds and microcarriers production
Nima Moslemy, Emad Sharifi, Mitra Asadi‐Eydivand, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 12, pp. 6182-6191
Closed Access | Times Cited: 10
Application of Active Packaging Films for Extending the Shelf Life of Red Meats: A Review
Cielo Estefanía Figueroa-Enríquez, Francisco Rodríguez-Félix, Saúl Ruíz‐Cruz, et al.
Processes (2024) Vol. 12, Iss. 10, pp. 2115-2115
Open Access | Times Cited: 3
The Heat about Cultured Meat in Poland: A Cross-Sectional Acceptance Study
Dominika Sikora, Piotr Rzymski
Nutrients (2023) Vol. 15, Iss. 21, pp. 4649-4649
Open Access | Times Cited: 8
Title Pending 17645
Minsu Kim, Hyun Young Jung, Marie‐Pierre Ellies‐Oury, et al.
Meat and Muscle Biology (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 2
Quality and Risk Control in Cultivated Meat Production
Renata Ernlund Freitas de Macedo, Guilherme Agostinis Ferreira, Luiza Poniewas, et al.
(2024), pp. 209-240
Closed Access | Times Cited: 2
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