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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:

A holistic approach to access the viability of cultured meat: A review
Gauri Jairath, Gorakh Mal, D. M. Gopinath, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 700-710
Closed Access | Times Cited: 72

Showing 1-25 of 72 citing articles:

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: 184
Prospects of artificial meat: Opportunities and challenges around consumer acceptance
Lang Zhang, Yingying Hu, Iftikhar Hussain Badar, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 434-444
Closed Access | Times Cited: 98
Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation
Keshia Broucke, Els Van Pamel, Els Van Coillie, et al.
Meat Science (2022) Vol. 195, pp. 109006-109006
Closed Access | Times Cited: 68
Tissue Engineering Challenges for Cultivated Meat to Meet the Real Demand of a Global Market
Andressa Cristina Antunes Santos, Denisse Esther Mallaupoma Camarena, Gustavo Roncoli Reigado, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 7, pp. 6033-6033
Open Access | Times Cited: 39
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: 80
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
Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments
Élise Hocquette, Jingjing Liu, Marie‐Pierre Ellies‐Oury, et al.
Meat Science (2022) Vol. 188, pp. 108776-108776
Open Access | Times Cited: 47
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: 40
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: 37
Artificial Meat Industry: Production Methodology, Challenges, and Future
Tarun Mateti, Anindita Laha, Pushpalatha Shenoy
JOM (2022) Vol. 74, Iss. 9, pp. 3428-3444
Open Access | Times Cited: 35
Novel plant-based meat alternatives: future opportunities and health considerations
Megan Flint, Simon Bowles, Anthony Lynn, et al.
Proceedings of The Nutrition Society (2023) Vol. 82, Iss. 3, pp. 370-385
Open Access | Times Cited: 35
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
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
Market outlook for meat alternatives: Challenges, opportunities, and new developments
Vincenzina Caputo, Jiayu Sun, Aaron J. Staples, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104474-104474
Closed Access | Times Cited: 11
Perspectives on cultured meat in countries with economies dependent on animal production: A review of potential challenges and opportunities
Bruno Dutra da Silva, Carlos Adam Conte‐Júnior
Trends in Food Science & Technology (2024) Vol. 149, pp. 104551-104551
Closed Access | Times Cited: 10
Potential cultured meat consumers in Greece: attitudes, motives, and attributes shaping perceptions
Stergios Melios, Konstantinos Gkatzionis, Jingjing Liu, et al.
Future Foods (2025), pp. 100538-100538
Open Access
An overview of recent progress in cultured meat: focusing on technology, quality properties, safety, industrialization and public acceptance
Yunting Xie, Linlin Cai, Shijie Ding, et al.
Journal of Nutrition (2025)
Closed Access
The climate impact and land use of cultivated meat: Evaluating agricultural feedstock production
Hanno Kossmann, Thorsten Moess, Peter Breunig
PLoS ONE (2025) Vol. 20, Iss. 1, pp. e0316480-e0316480
Open Access
Application of cell culture technology and genetic engineering for production of future foods and crop improvement to strengthen food security
Rachma Wikandari, Manikharda Manikharda, Susanne Baldermann, et al.
Bioengineered (2021) Vol. 12, Iss. 2, pp. 11305-11330
Open Access | Times Cited: 42
Cultured meat and the sustainable development goals
Farley Simon Nobre
Trends in Food Science & Technology (2022) Vol. 124, pp. 140-153
Closed Access | Times Cited: 34
Food neophobia, food choice and the details of cultured meat acceptance
Robert P. Hamlin, Lisa S. McNeill, Joy Sim
Meat Science (2022) Vol. 194, pp. 108964-108964
Closed Access | Times Cited: 34
Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges
Muhammed Shijas Vallikkadan, Logesh Dhanapal, Sayantani Dutta, et al.
Food Engineering Reviews (2023) Vol. 15, Iss. 2, pp. 329-359
Closed Access | Times Cited: 14
Risk assessment of cultured meat
Yuxiang Gu, Xing Li, Eric Chun Yong Chan
Trends in Food Science & Technology (2023) Vol. 138, pp. 491-499
Closed Access | Times Cited: 14
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 Brazilian beef cattle supply chain in the next decades
Guilherme Cunha Malafaia, Giana de Vargas Mores, Yasmin Gomes Casagranda, et al.
Livestock Science (2021) Vol. 253, pp. 104704-104704
Open Access | Times Cited: 34
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