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 slaughter age and postmortem aging time on tenderness and water-holding capacity of yak (Bos grunniens) longissimus thoracis muscle
Xueyuan Bai, Feng Yin, Ang Ru, et al.
Meat Science (2023) Vol. 202, pp. 109201-109201
Closed Access | Times Cited: 13
Xueyuan Bai, Feng Yin, Ang Ru, et al.
Meat Science (2023) Vol. 202, pp. 109201-109201
Closed Access | Times Cited: 13
Showing 13 citing articles:
LF-NMR determination of water distribution and its relationship with protein- related properties of yak and cattle during postmortem aging
Zhaobin Guo, Cheng Chen, Guoyuan Ma, et al.
Food Chemistry X (2023) Vol. 20, pp. 100891-100891
Open Access | Times Cited: 11
Zhaobin Guo, Cheng Chen, Guoyuan Ma, et al.
Food Chemistry X (2023) Vol. 20, pp. 100891-100891
Open Access | Times Cited: 11
A short-term of starvation improved the antioxidant activity and quality of African catfish (Clarias gariepinus)
Fanbin Zhan, Qingqing Li, Huiwen Feng, et al.
Fish Physiology and Biochemistry (2024) Vol. 50, Iss. 3, pp. 911-925
Closed Access | Times Cited: 4
Fanbin Zhan, Qingqing Li, Huiwen Feng, et al.
Fish Physiology and Biochemistry (2024) Vol. 50, Iss. 3, pp. 911-925
Closed Access | Times Cited: 4
Texture and physicochemical analysis of Creole beef at different aging times: differences between sex and age
José Américo Saucedo-Uriarte, Segundo M. Portocarrero-Villegas, Nancy Saldaña Gálvez, et al.
Journal of Agriculture and Food Research (2025), pp. 101807-101807
Open Access
José Américo Saucedo-Uriarte, Segundo M. Portocarrero-Villegas, Nancy Saldaña Gálvez, et al.
Journal of Agriculture and Food Research (2025), pp. 101807-101807
Open Access
Transcriptomic analysis of different intramuscular fat contents on the flavor of the longissimus dorsi tissues from Guangling donkey
Wufeng Li, Lili Lili, Xi Wang
Genomics (2024) Vol. 116, Iss. 5, pp. 110905-110905
Open Access | Times Cited: 3
Wufeng Li, Lili Lili, Xi Wang
Genomics (2024) Vol. 116, Iss. 5, pp. 110905-110905
Open Access | Times Cited: 3
Improving the texture attributes of squid meat (sthenoteuthis oualaniensis) with slight oxidative and phosphate curing treatments
Jiangxiang Wang, Zheng Xu, Lu Wei, et al.
Food Research International (2023) Vol. 176, pp. 113829-113829
Closed Access | Times Cited: 8
Jiangxiang Wang, Zheng Xu, Lu Wei, et al.
Food Research International (2023) Vol. 176, pp. 113829-113829
Closed Access | Times Cited: 8
Changes of Ca2+ release through ryanodine receptor 1 in pork under different postmortem chilling rates
Zhiyuan Xiao, Yuqian Xu, Yuqiang Bai, et al.
Food Bioscience (2024) Vol. 61, pp. 105019-105019
Closed Access | Times Cited: 2
Zhiyuan Xiao, Yuqian Xu, Yuqiang Bai, et al.
Food Bioscience (2024) Vol. 61, pp. 105019-105019
Closed Access | Times Cited: 2
Effects of fasting on golden pompano Trachinotus ovatus: Physiological and biochemical responses
Xing Ren, Xiaojie Lu, Yubo Wu, et al.
Aquaculture (2024), pp. 741637-741637
Closed Access | Times Cited: 1
Xing Ren, Xiaojie Lu, Yubo Wu, et al.
Aquaculture (2024), pp. 741637-741637
Closed Access | Times Cited: 1
Research progress of probiotics and fermented feed effects on pork quality
Lian Xiao, Mingyu Shi, Qinlu Lin, et al.
Food Bioengineering (2024) Vol. 3, Iss. 1, pp. 83-96
Open Access
Lian Xiao, Mingyu Shi, Qinlu Lin, et al.
Food Bioengineering (2024) Vol. 3, Iss. 1, pp. 83-96
Open Access
Mitochondrial oxidative stress-mediated ferroptosis as a contributing factor of refrigerated beef tenderness: From mitochondrial biochemistry and proteomics perspective
Ningxia Bu, Qi Yang, Weihua Liu, et al.
Food Bioscience (2024) Vol. 61, pp. 104624-104624
Closed Access
Ningxia Bu, Qi Yang, Weihua Liu, et al.
Food Bioscience (2024) Vol. 61, pp. 104624-104624
Closed Access
Comparative analysis of meat quality of Laiwu black, Minxinan black and Hyla rabbits
Beibei Zhou, Liping Yang, Yajia Zhang, et al.
Archives animal breeding/Archiv für Tierzucht (2024) Vol. 67, Iss. 4, pp. 503-513
Open Access
Beibei Zhou, Liping Yang, Yajia Zhang, et al.
Archives animal breeding/Archiv für Tierzucht (2024) Vol. 67, Iss. 4, pp. 503-513
Open Access
Comprehensive assessment of quality changes in spent laying and broiler duck meat during chilling storage
Pitchaporn Ungkusonmongkol, Saowakon Wattanachant
Journal of Food Science and Technology (2024)
Closed Access
Pitchaporn Ungkusonmongkol, Saowakon Wattanachant
Journal of Food Science and Technology (2024)
Closed Access
Nutritional Processing Quality of Sika Deer (Cervus nippon) Venison in Different Muscles
Chunai Jin, Songhuan Cui, Yu-Shun Lu, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3661-3661
Open Access
Chunai Jin, Songhuan Cui, Yu-Shun Lu, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3661-3661
Open Access
Muscle-Specific Effects of Genotype, Animal Age, and Wet Aging Duration on Beef Color, Tenderness, and Sensory Characteristics
Muhammad Kashif Yar, Muhammad Hayat Jaspal, Sher Ali, et al.
Animals (2024) Vol. 14, Iss. 24, pp. 3593-3593
Open Access
Muhammad Kashif Yar, Muhammad Hayat Jaspal, Sher Ali, et al.
Animals (2024) Vol. 14, Iss. 24, pp. 3593-3593
Open Access
