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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:

Scaffolding technologies for the engineering of cultured meat: Towards a safe, sustainable, and scalable production
Shira Levi, Feng-Chun Yen, Limor Baruch, et al.
Trends in Food Science & Technology (2022) Vol. 126, pp. 13-25
Closed Access | Times Cited: 64

Showing 1-25 of 64 citing articles:

The fourth industrial revolution in the food industry—part II: Emerging food trends
Abdo Hassoun, Alaa El‐Din A. Bekhit, Anet ­Režek ­Jambrak, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 407-437
Closed Access | Times Cited: 103
Soy Protein Amyloid Fibril Scaffold for Cultivated Meat Application
Zhengxun Wei, Siqing Dai, Jiayi Huang, et al.
ACS Applied Materials & Interfaces (2023) Vol. 15, Iss. 12, pp. 15108-15119
Closed Access | Times Cited: 54
Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute
Feng-Chun Yen, Jovana Glušac, Shira Levi, et al.
Nature Communications (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 51
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
Scaffolding fundamentals and recent advances in sustainable scaffolding techniques for cultured meat development
A.M.M. Nurul Alam, Chan-Jin Kim, So-Hee Kim, et al.
Food Research International (2024) Vol. 189, pp. 114549-114549
Open Access | Times Cited: 12
Cultivation of Bovine Mesenchymal Stem Cells on Plant-Based Scaffolds in a Macrofluidic Single-Use Bioreactor for Cultured Meat
Gilad Gome, Benyamin Chak, Shadi Tawil, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1361-1361
Open Access | Times Cited: 11
An overview of cultured meat and stem cell bioprinting: How to make it, challenges and prospects, environmental effects, society's culture and the influence of religions
Sina Soleymani, Seyed Morteza Naghib, M. R. Mozafari
Journal of Agriculture and Food Research (2024) Vol. 18, pp. 101307-101307
Open Access | Times Cited: 10
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: 8
3D bioprinting: Advancing the future of food production layer by layer
Nisansala Chandimali, Seon-Gyeong Bak, Eun Hyun Park, et al.
Food Chemistry (2025) Vol. 471, pp. 142828-142828
Closed Access | Times Cited: 1
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: 34
An Overview of Recent Progress in Engineering Three-Dimensional Scaffolds for Cultured Meat Production
Yuan Wang, Liqiang Zou, Wei Liu, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2614-2614
Open Access | Times Cited: 21
Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota
Fatemeh Ashkar, Jianping Wu
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 23, pp. 8685-8698
Closed Access | Times Cited: 18
Soy conglycinin amyloid fibril and chitosan complex scaffold for cultivated meat application
Simin Feng, Shangzheng Dai, Zhengxun Wei, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110017-110017
Closed Access | Times Cited: 7
Current Research, Industrialization Status, and Future Perspective of Cultured Meat
Seung Hyeon Yun, Da Young Lee, Juhyun Lee, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 326-355
Open Access | Times Cited: 6
Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects
Yaozheng Liu, William R. Aimutis, M.A. Drake
Foods (2024) Vol. 13, Iss. 7, pp. 1010-1010
Open Access | Times Cited: 6
Understanding the journey of biopolymeric nanoformulations for oral drug delivery: Conventional to advanced treatment approaches
Ameya Sharma, Nitin Jangra, Divya Dheer, et al.
European Polymer Journal (2024) Vol. 218, pp. 113338-113338
Closed Access | Times Cited: 6
The roles of growth factors and hormones in the regulation of muscle satellite cells for cultured meat production
Syed Sayeed Ahmad, Hee Jin Chun, Khurshid Ahmad, et al.
Journal of Animal Science and Technology (2022) Vol. 65, Iss. 1, pp. 16-31
Open Access | Times Cited: 23
Cultured meat: a review on accepting challenges and upcoming possibilities
Rosires Deliza, Brayan Rodríguez, Felipe Reinoso‐Carvalho, et al.
Current Opinion in Food Science (2023) Vol. 52, pp. 101050-101050
Closed Access | Times Cited: 15
Effect of Grape Seed Extract on Gelatin-Based Edible 3D-Hydrogels for Cultured Meat Application
Kummara Madhusudana Rao, Hyeon Jin Kim, Soyeon Won, et al.
Gels (2023) Vol. 9, Iss. 1, pp. 65-65
Open Access | Times Cited: 14
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics
AMM Nurul Alam, Chan-Jin Kim, So-Hee Kim, et al.
Food Science of Animal Resources (2023) Vol. 44, Iss. 1, pp. 39-50
Open Access | Times Cited: 13
Polymer 3D printing in perspective: Assessing challenges and opportunities in industrial translation against the metal benchmark
Naomi C. Paxton, Jiachen Zhao, Emilie Sauret
The International Journal of Advanced Manufacturing Technology (2024) Vol. 133, Iss. 1-2, pp. 59-80
Open Access | Times Cited: 5
A narrative review: 3D bioprinting of cultured muscle meat and seafood products and its potential for the food industry
Mediha Gurel, Nikheel Bhojraj Rathod, Laura Y. Cabrera, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104670-104670
Closed Access | Times Cited: 5
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
Trends and Technological Challenges of 3D Bioprinting in Cultured Meat: Technological Prospection
Willams Teles Barbosa, Paulo César Correia, Jaqueline Leite Vieira, et al.
Applied Sciences (2023) Vol. 13, Iss. 22, pp. 12158-12158
Open Access | Times Cited: 12
High protein-containing new food by cell powder meat
Bumgyu Choi, Sohyeon Park, Milae Lee, et al.
npj Science of Food (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 11
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