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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:

Prospects and challenges for cell-cultured fat as a novel food ingredient
Kyle D. Fish, Natalie R. Rubio, Andrew J. Stout, et al.
Trends in Food Science & Technology (2020) Vol. 98, pp. 53-67
Open Access | Times Cited: 110

Showing 1-25 of 110 citing articles:

Plant-based and cell-based approaches to meat production
Natalie R. Rubio, Ning Xiang, David L. Kaplan
Nature Communications (2020) Vol. 11, Iss. 1
Open Access | Times Cited: 437
Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges
Claire Bomkamp, Stacey C. Skaalure, Gonçalo F. Fernando, et al.
Advanced Science (2021) Vol. 9, Iss. 3
Open Access | Times Cited: 197
Trends and ideas in technology, regulation and public acceptance of cultured meat
Xin Guan, Qingzi Lei, Qiyang Yan, et al.
Future Foods (2021) Vol. 3, pp. 100032-100032
Open Access | Times Cited: 106
Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations
Yan Ping Chen, Xi Feng, Imre Blank, et al.
Biomaterials (2022) Vol. 287, pp. 121648-121648
Closed Access | Times Cited: 86
Muscle-derived fibro-adipogenic progenitor cells for production of cultured bovine adipose tissue
Richard G. J. Dohmen, Sophie Hubalek, J. Melke, et al.
npj Science of Food (2022) Vol. 6, Iss. 1
Open Access | Times Cited: 77
Potential Alternatives of Animal Proteins for Sustainability in the Food Sector
Pavan Kumar, Nitin Mehta, Ahmed Abubakar Abubakar, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5703-5728
Closed Access | Times Cited: 75
Advancements in plant based meat analogs enhancing sensory and nutritional attributes
Jiwon Jang, Dong‐Woo Lee
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 17
3D edible scaffolds with yeast protein: A novel alternative protein scaffold for the production of high-quality cell-cultured meat
Yafang Wang, Zhihao Zhong, Noshaba Munawar, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129134-129134
Closed Access | Times Cited: 16
Critical review of cultivated meat from a Nordic perspective
Martin Krøyer Rasmussen, Julie Gold, Matthias Kaiser, et al.
Trends in Food Science & Technology (2024) Vol. 144, pp. 104336-104336
Open Access | Times Cited: 16
Scalable production of muscle and adipose cell-laden microtissues using edible macroporous microcarriers for 3D printing of cultured fish fillets
Xuan Zhou, Hongwei Zheng, Yanchi Wu, et al.
Nature Communications (2025) Vol. 16, Iss. 1
Open Access | Times Cited: 2
Integrating biomaterials and food biopolymers for cultured meat production
Shengyong Ng, Motoichi Kurisawa
Acta Biomaterialia (2021) Vol. 124, pp. 108-129
Closed Access | Times Cited: 95
Immortalizing Cells for Human Consumption
Emily Soice, Jeremiah Johnston
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 21, pp. 11660-11660
Open Access | Times Cited: 89
Bridging the gap between the science of cultured meat and public perceptions
A. Janet Tomiyama, N. Stephanie Kawecki, Daniel L. Rosenfeld, et al.
Trends in Food Science & Technology (2020) Vol. 104, pp. 144-152
Open Access | Times Cited: 88
Scale-Up Technologies for the Manufacture of Adherent Cells
Caroline Faria Bellani, Jila Ajeian, Laura M. Duffy, et al.
Frontiers in Nutrition (2020) Vol. 7
Open Access | Times Cited: 88
In-vitro meat: a promising solution for sustainability of meat sector
Pavan Kumar, Neelesh Sharma, Shubham Sharma, et al.
Journal of Animal Science and Technology (2021) Vol. 63, Iss. 4, pp. 693-724
Open Access | Times Cited: 88
Livestock value chain in transition: Cultivated (cell-based) meat and the need for breakthrough capabilities
Germano Glufke Reis, Marina Sucha Heidemann, Felipe Mendes Borini, et al.
Technology in Society (2020) Vol. 62, pp. 101286-101286
Closed Access | Times Cited: 73
Cultivating Multidisciplinarity: Manufacturing and Sensing Challenges in Cultured Meat Production
Mila Djisalov, Teodora Knežić, Ivana Podunavac, et al.
Biology (2021) Vol. 10, Iss. 3, pp. 204-204
Open Access | Times Cited: 64
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: 57
Consumer behavior towards cultured meat: A review since 2014
Shahida Anusha Siddiqui, Sipper Khan, Muhammad Qudrat Ullah Farooqi, et al.
Appetite (2022) Vol. 179, pp. 106314-106314
Closed Access | Times Cited: 48
Differentiation and Maturation of Muscle and Fat Cells in Cultivated Seafood: Lessons from Developmental Biology
Claire Bomkamp, Lisa Musgrove, Diana M. C. Marques, et al.
Marine Biotechnology (2022) Vol. 25, Iss. 1, pp. 1-29
Open Access | Times Cited: 39
The Production of Fat-Containing Cultured Meat by Stacking Aligned Muscle Layers and Adipose Layers Formed From Gelatin-Soymilk Scaffold
Chi-Han Li, I‐Hsuan Yang, Cherng‐Jyh Ke, et al.
Frontiers in Bioengineering and Biotechnology (2022) Vol. 10
Open Access | Times Cited: 38
Developments in Plant Proteins Production for Meat and Fish Analogues
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2966-2966
Open Access | Times Cited: 31
Aggregating in vitro-grown adipocytes to produce macroscale cell-cultured fat tissue with tunable lipid compositions for food applications
John S.K. Yuen, Michael K. Saad, Ning Xiang, et al.
eLife (2023) Vol. 12
Open Access | Times Cited: 29
Advances and Challenges in Cell Biology for Cultured Meat
Beatriz T. Martins, Arthur Bister, Richard G. J. Dohmen, et al.
Annual Review of Animal Biosciences (2023) Vol. 12, Iss. 1, pp. 345-368
Open Access | Times Cited: 28
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: 26
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