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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:

Enhancing the nutritional and health value of beef lipids and their relationship with meat quality
Nigel Scollan, Dirk Dannenberger, Karin Nuernberg, et al.
Meat Science (2014) Vol. 97, Iss. 3, pp. 384-394
Open Access | Times Cited: 237

Showing 1-25 of 237 citing articles:

The Myth of Cultured Meat: A Review
Sghaïer Chriki, Jean-François J.-F. Hocquette
Frontiers in Nutrition (2020) Vol. 7
Open Access | Times Cited: 409
Review: Trends for meat, milk and egg consumption for the next decades and the role played by livestock systems in the global production of proteins
Maeve Henchion, A.P. Moloney, John Hyland, et al.
animal (2021) Vol. 15, pp. 100287-100287
Open Access | Times Cited: 251
A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products
N. Prieto, Olga Pawluczyk, M. E. R. Dugan, et al.
Applied Spectroscopy (2017) Vol. 71, Iss. 7, pp. 1403-1426
Open Access | Times Cited: 201
Meat flavour in pork and beef – From animal to meal
Margit Dall Aaslyng, Lene Meinert
Meat Science (2017) Vol. 132, pp. 112-117
Closed Access | Times Cited: 191
Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing
Obert C. Chikwanha, Payam Vahmani, Voster Muchenje, et al.
Food Research International (2017) Vol. 104, pp. 25-38
Closed Access | Times Cited: 176
Consumer Acceptability of Intramuscular Fat
Damian Frank, Seon-Tea Joo, Robyn D. Warner
Korean Journal for Food Science of Animal Resources (2016) Vol. 36, Iss. 6, pp. 699-708
Open Access | Times Cited: 150
Constraints and potentials for the nutritional modulation of the fatty acid composition of ruminant meat
R.J.B. Bessa, Susana P. Alves, José Santos‐Silva
European Journal of Lipid Science and Technology (2015) Vol. 117, Iss. 9, pp. 1325-1344
Closed Access | Times Cited: 149
Can we improve the nutritional quality of meat?
Nigel Scollan, Eleri M. Price, Sarah Morgan, et al.
Proceedings of The Nutrition Society (2017) Vol. 76, Iss. 4, pp. 603-618
Open Access | Times Cited: 136
Current situation and future prospects for beef production in Europe — A review
Jean-François J.-F. Hocquette, Marie‐Pierre Ellies‐Oury, Michel Lherm, et al.
Asian-Australasian Journal of Animal Sciences (2018) Vol. 31, Iss. 7, pp. 1017-1035
Open Access | Times Cited: 110
Review: Modulating ruminal lipid metabolism to improve the fatty acid composition of meat and milk. Challenges and opportunities
Pablo G. Toral, Frank J. Monahan, Gonzalo Hervás, et al.
animal (2018) Vol. 12, pp. s272-s281
Open Access | Times Cited: 110
The scope for manipulating the polyunsaturated fatty acid content of beef: a review
Payam Vahmani, Cletos Mapiye, N. Prieto, et al.
Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology (2015) Vol. 6, Iss. 1
Open Access | Times Cited: 106
Review: Nutrigenomics of marbling and fatty acid profile in ruminant meat
Márcio Machado Ladeira, J. P. Schoonmaker, Kendall C Swanson, et al.
animal (2018) Vol. 12, pp. s282-s294
Open Access | Times Cited: 85
Meat provenance: Authentication of geographical origin and dietary background of meat
Frank J. Monahan, Olaf Schmidt, A.P. Moloney
Meat Science (2018) Vol. 144, pp. 2-14
Open Access | Times Cited: 83
Review: On-farm and processing factors affecting bovine carcass and meat quality
Antoine Clinquart, Marie‐Pierre Ellies‐Oury, Jean-François J.-F. Hocquette, et al.
animal (2022) Vol. 16, pp. 100426-100426
Open Access | Times Cited: 61
Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef
Hannah Davis, Amelia Magistrali, Gillian Butler, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 646-646
Open Access | Times Cited: 44
Metabolome and microbiome analysis revealed the effect mechanism of different feeding modes on the meat quality of Black Tibetan sheep
Xue Zhang, Lijuan Han, Linsheng Gui, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 28
Distinguishing fresh and frozen-thawed beef using hyperspectral imaging technology combined with convolutional neural networks
Hongbin Pu, Jingxiao Yu, Da‐Wen Sun, et al.
Microchemical Journal (2023) Vol. 189, pp. 108559-108559
Closed Access | Times Cited: 26
Differentially expressed messenger RNA isoforms in beef cattle skeletal muscle with different fatty acid profiles
Bruna Maria Salatta, Maria Malane Magalhães Muniz, Larissa Fernanda Simielli Fonseca, et al.
Meat Science (2025) Vol. 222, pp. 109751-109751
Closed Access | Times Cited: 1
A Contribution of Beef to Human Health: A Review of the Role of the Animal Production Systems
Darío Pighín, Adriana Pazos, Verónica Chamorro, et al.
The Scientific World JOURNAL (2016) Vol. 2016, pp. 1-10
Open Access | Times Cited: 81
Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus)
Daniel Bureš, Luděk Bartoň, Radim Kotrba, et al.
Journal of the Science of Food and Agriculture (2014) Vol. 95, Iss. 11, pp. 2299-2306
Open Access | Times Cited: 70
Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices
Jingfan Wang, Ping Yang, Junmei Liu, et al.
Food Chemistry (2023) Vol. 437, pp. 137890-137890
Closed Access | Times Cited: 21
Feeding regimens affecting carcass and quality attributes of sheep and goat meat — A comprehensive review
Yafeng Huang, Lumeng Liu, Mengyu Zhao, et al.
Animal Bioscience (2023) Vol. 36, Iss. 9, pp. 1314-1326
Open Access | Times Cited: 20
Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples
Hongshu Li, Junxia Chen, Yongxin Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101505-101505
Open Access | Times Cited: 7
Effects of sex on meat quality traits, amino acid and fatty acid compositions, and plasma metabolome profiles in White King squabs
Zichun Dai, Mengwen Feng, Chungang Feng, et al.
Poultry Science (2024) Vol. 103, Iss. 4, pp. 103524-103524
Open Access | Times Cited: 6
Effects of feeding legume-grass pasture and different concentrate levels on fatty acid profile, volatile compounds, and off-flavor of the M. longissimus thoracis
Ana Paula Burin Fruet, F. Trombetta, Flávia Santi Stefanello, et al.
Meat Science (2018) Vol. 140, pp. 112-118
Open Access | Times Cited: 58
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