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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:

Preparation and Quality Evaluation of Cultured Fat
Peipei Liu, Wenjuan Song, Anthony Pius Bassey, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 9, pp. 4113-4122
Closed Access | Times Cited: 20

Showing 20 citing articles:

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: 9
Preparation of Cell-Cultured Fish Fat via Adipogenic Transdifferentiation of Larimichthys crocea Muscle Satellite Cells
Yingxin Wei, Hongwei Zheng, Lu Yang, et al.
Journal of Agricultural and Food Chemistry (2025) Vol. 73, Iss. 11, pp. 6981-6992
Closed Access | Times Cited: 1
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: 7
Revolutionizing cell-based protein: Innovations, market dynamics, and future prospects in the cultivated meat industry
Abdul Samad, So-Hee Kim, Chan-Jin Kim, et al.
Journal of Agriculture and Food Research (2024) Vol. 18, pp. 101345-101345
Open Access | Times Cited: 7
From Farms to Labs: The New Trend of Sustainable Meat Alternatives
Abdul Samad, So-Hee Kim, Chan‐Jin Kim, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 13-30
Open Access | Times Cited: 6
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: 13
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs
Jieun Lee, Sayan Deb Dutta, Tejal V. Patil, et al.
Trends in Food Science & Technology (2025), pp. 104867-104867
Closed 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
Influence of processing points on the flavor of meat balls braised with brown sauce
Xia Qü, Haonan Shi, Chao Chen, et al.
Food Research International (2025) Vol. 207, pp. 116046-116046
Closed Access
Microfluidic cell carriers for cultured meat
Yue Zhang, Guanglin Wu, Xiaoying Hu, et al.
Food Chemistry (2025), pp. 144149-144149
Closed Access
3D Porous Edible Scaffolds from Rye Secalin for Cell-Based Pork Fat Tissue Culturing
Lingshan Su, Linzhi Jing, Shunjiang Zeng, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 20, pp. 11587-11596
Closed Access | Times Cited: 3
Flavor-switchable scaffold for cultured meat with enhanced aromatic properties
Milae Lee, Woo-Jin Choi, Jeong Min Lee, et al.
Nature Communications (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 3
Title Pending 17645
Minsu Kim, Hyun Young Jung, Marie‐Pierre Ellies‐Oury, et al.
Meat and Muscle Biology (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 2
Optimization of differentiation conditions for porcine adipose-derived mesenchymal stem cells and analysis of fatty acids in cultured fat
Peipei Liu, Zijiang Yang, Wenjuan Song, et al.
Food Research International (2024) Vol. 194, pp. 114853-114853
Closed Access | Times Cited: 1
Chicken Embryo Fibroblast Viability and Trans-Differentiation Potential for Cultured Meat Production Across Passages
So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, et al.
(2024)
Open Access | Times Cited: 1
Advances, applications, challenges and prospects of alternative proteins
Xiaoxue Li, Qingqing Cao, Guishan Liu
Journal of Food Composition and Analysis (2024), pp. 106900-106900
Closed Access | Times Cited: 1
Towards more realistic cultivated meat by rethinking bioengineering approaches
Marie Piantino, Quentin Müller, Chika Nakadozono, et al.
Trends in biotechnology (2024)
Open Access
Sorghum Prolamin Scaffolds-Based Hybrid Cultured Meat with Enriched Sensory Properties
Lingshan Su, Linzhi Jing, Shunjiang Zeng, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 42, pp. 23355-23365
Closed Access
Chicken Embryo Fibroblast Viability and Trans-Differentiation Potential for Cultured Meat Production Across Passages
So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, et al.
Cells (2024) Vol. 13, Iss. 20, pp. 1734-1734
Open Access
Acetate cellulose fibrous scaffold is suitable for cultivated fat production
Amanda Maria Siqueira Moreira, Júlia Meireles Nogueira, Jade Carceroni, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100903-100903
Open Access
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