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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:

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

Showing 19 citing articles:

Three-dimensional scaffolds, materials, and fabrication for cultured meat applications: A scoping review and future direction
Sol-Hee Lee, Jungseok Choi
Food Hydrocolloids (2024) Vol. 152, pp. 109881-109881
Closed Access | Times Cited: 13
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
The Effects of Laxogenin and 5-Alpha-hydroxy-laxogenin on Myotube Formation and Maturation During Cultured Meat Production
Jeong Ho Lim, Syed Sayeed Ahmad, Ye Chan Hwang, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 1, pp. 345-345
Open Access
Bio-Orchestration of Cellular Organization and Human-Preferred Sensory Texture in Cultured Meat
Sung-Won Jung, Bumgyu Choi, Milae Lee, et al.
ACS Nano (2025)
Closed Access
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
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 Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat
Sol-Hee Lee, Jungseok Choi
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 269-283
Open Access | Times Cited: 3
A scoping review of cultivated meat techno-economic analyses to inform future research directions for scaled-up manufacturing
Corbin M. Goodwin, William R. Aimutis, Rohan A. Shirwaiker
Nature Food (2024) Vol. 5, Iss. 11, pp. 901-910
Closed Access | Times Cited: 2
Culture Medium for Cultivated Meat
Gustavo Roncoli Reigado, Izabela Daniel Sardinha Caldeira, Pedro Oliveira Marques, et al.
(2024), pp. 55-81
Closed Access | Times Cited: 1
Toward an innovation radar for cultivated meat: exploring process technologies for cultivated meat and claims about their social impacts
Lisa Woelken, Dagmara Weckowska, Carsten Dreher, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access
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
Extruded plant protein two-dimensional scaffold structures support myoblast cell growth for potential applications in cultured meat
Marina Ikuse, Colin R. Marchus, Nathan R. Schiele, et al.
Food Research International (2024) Vol. 195, pp. 114981-114981
Closed Access
Towards more realistic cultivated meat by rethinking bioengineering approaches
Marie Piantino, Quentin Müller, Chika Nakadozono, et al.
Trends in biotechnology (2024)
Open Access
Highly aligned myotubes formation of piscine satellite cells in 3D fibrin hydrogels of cultured meat
Hanghang Lou, Hongyun Lu, Shengliang Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136879-136879
Closed Access
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
Investigation of scaffold manufacturing conditions for 3-dimensional culture of myogenic cell line derived from black sea bream (Acanthopagrus schlegelii)
Ye-Eun Lee, Eun Jeong, Young‐Mog Kim, et al.
Cytotechnology (2024) Vol. 77, Iss. 1
Closed Access
Engineering Considerations on Large-Scale Cultured Meat Production
Sangbae Park, Yeonggeol Hong, Sunho Park, et al.
Tissue Engineering Part B Reviews (2023) Vol. 30, Iss. 4, pp. 423-435
Closed Access | Times Cited: 1
Effects of culture temperature (37℃, 39℃) and oxygen concentration (20%, 2%) on proliferation and differentiation of C2C12 cells
Gyutae Park, Sanghun Park, Sehyuk Oh, et al.
Journal of Animal Science and Technology (2023)
Open Access
Sculpting the future of meat: Biomaterial approaches and structural engineering for large‐scale cell‐based production
Ang Jin, Rachel Z. Bennie, Olivia J. Ogilvie, et al.
Sustainable Food Proteins (2023) Vol. 2, Iss. 1, pp. 3-20
Open Access
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