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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:

Bioprocessing technology of muscle stem cells: implications for cultured meat
Xin Guan, Jingwen Zhou, Guocheng Du, et al.
Trends in biotechnology (2021) Vol. 40, Iss. 6, pp. 721-734
Closed Access | Times Cited: 58

Showing 1-25 of 58 citing articles:

Big data and machine learning driven bioprocessing – Recent trends and critical analysis
Chao‐Tung Yang, Endah Kristiani, Yoong Kit Leong, et al.
Bioresource Technology (2023) Vol. 372, pp. 128625-128625
Closed Access | Times Cited: 39
Commercialization of cultured meat products: Current status, challenges, and strategic prospects
Yongli Ye, Jingwen Zhou, Xin Guan, et al.
Future Foods (2022) Vol. 6, pp. 100177-100177
Open Access | Times Cited: 51
Gellan gum-gelatin scaffolds with Ca2+ crosslinking for constructing a structured cell cultured meat model
Yan Chen, Linzi Li, Lin Chen, et al.
Biomaterials (2023) Vol. 299, pp. 122176-122176
Closed Access | Times Cited: 29
Cell-based meat: The molecular aspect
Asim Azhar, Md. Zeyaullah, Shushruta Bhunia, et al.
Frontiers in Food Science and Technology (2023) Vol. 3
Open Access | Times Cited: 28
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: 20
Generation of three-dimensional meat-like tissue from stable pig epiblast stem cells
Gaoxiang Zhu, Dengfeng Gao, Linzi Li, et al.
Nature Communications (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 20
Production of mature myotubes in vitro improves the texture and protein quality of cultured pork
Xin Guan, Qiyang Yan, Zhenwu Ma, et al.
Food & Function (2023) Vol. 14, Iss. 8, pp. 3576-3587
Closed Access | Times Cited: 19
High-throughput analysis of hazards in novel food based on the density functional theory and multimodal deep learning
Lin Shi, Wei Jia, Rong Zhang, et al.
Food Chemistry (2024) Vol. 442, pp. 138468-138468
Closed Access | Times Cited: 11
Considerations for cultivated crustacean meat: potential cell sources, potential differentiation and immortalization strategies, and lessons from crustacean and other animal models
Lisa Musgrove, Fraser D. Russell, Tomer Ventura
Critical Reviews in Food Science and Nutrition (2024), pp. 1-25
Open Access | Times Cited: 6
Recent advances in scaffolding biomaterials for cultivated meat
Samantha Fasciano, Anas Wheba, Christopher Ddamulira, et al.
Biomaterials Advances (2024) Vol. 162, pp. 213897-213897
Closed Access | Times Cited: 6
Technological and structural aspects of scaffold manufacturing for cultured meat: recent advances, challenges, and opportunities
Anuj Kumar, Ankur Sood, Sung Soo Han
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 5, pp. 585-612
Closed Access | Times Cited: 32
Alternative fat: redefining adipocytes for biomanufacturing cultivated meat
Shigeki Sugii, Cheryl Yeh Qi Wong, Angela Khin Oo Lwin, et al.
Trends in biotechnology (2022) Vol. 41, Iss. 5, pp. 686-700
Closed Access | Times Cited: 28
Repurposing biomedical muscle tissue engineering for cellular agriculture: challenges and opportunities
Mohamadmahdi Samandari, Farnoosh Saeedinejad, Jacob Quint, et al.
Trends in biotechnology (2023) Vol. 41, Iss. 7, pp. 887-906
Open Access | Times Cited: 17
Cultured meat in cellular agriculture: Advantages, applications and challenges
Nur Rasyidah Jahir, Seeram Ramakrishna, Amirul Al Ashraf Abdullah, et al.
Food Bioscience (2023) Vol. 53, pp. 102614-102614
Closed Access | Times Cited: 16
Bovine muscle satellite cells in calves and cattle: A comparative study of cellular and genetic characteristics for cultivated meat production
Bosung Kim, Deunsol Ko, Seong Ho Choi, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100545-100545
Open Access | Times Cited: 14
Highly efficient isolation and 3D printing of fibroblasts for cultured meat production
Ruoqing Yang, Zhuocheng Fei, Luyi Wang, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 5
A review: analysis of technical challenges in cultured meat production and its commercialization
Yanyan Zheng, Zenan Hu, Guanghong Zhou
Critical Reviews in Food Science and Nutrition (2024), pp. 1-18
Closed 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
An efficient and economical way to obtain porcine muscle stem cells for cultured meat production
Mei Li, Dandan Wang, Jiahua Fang, et al.
Food Research International (2022) Vol. 162, pp. 112206-112206
Closed Access | Times Cited: 21
Efficient expression of a cytokine combination in Saccharomyces cerevisiae for cultured meat production
Qingzi Lei, Jun Ma, Guocheng Du, et al.
Food Research International (2023) Vol. 170, pp. 113017-113017
Closed Access | Times Cited: 12
3D Bioprinting of Cultured Meat: A Promising Avenue of Meat Production
Xudong Guo, Dingyi Wang, Bin He, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 7, pp. 1659-1680
Closed Access | Times Cited: 11
Development of a serum‐free medium for myoblasts long‐term expansion and 3D culture for cell‐based meat
Wenjing Dai, Ya‐Wen Chen, Wanli Xiong, et al.
Journal of Food Science (2024) Vol. 89, Iss. 2, pp. 851-865
Closed Access | Times Cited: 3
Methods to Isolate Muscle Stem Cells for Cell-Based Cultured Meat Production: A Review
Jae‐Hoon Lee, Tae‐Kyung Kim, Min‐Cheol Kang, et al.
Animals (2024) Vol. 14, Iss. 5, pp. 819-819
Open Access | Times Cited: 3
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: 3
Vitamin C enhances the ex vivo proliferation of porcine muscle stem cells for cultured meat production
Jiahua Fang, Mei Li, Guoqiang Zhang, et al.
Food & Function (2022) Vol. 13, Iss. 9, pp. 5089-5101
Closed Access | Times Cited: 20
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