Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Meat fatty acid composition as affected by fatness and genetic factors: a review
Stefaan De Smet, Katleen Raes, Daniël Demeyer
Animal Research (2004) Vol. 53, Iss. 2, pp. 81-98
Open Access | Times Cited: 710

Showing 1-25 of 710 citing articles:

Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality
Nigel Scollan, Jean-François J.-F. Hocquette, Karin Nuernberg, et al.
Meat Science (2006) Vol. 74, Iss. 1, pp. 17-33
Closed Access | Times Cited: 846
A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef
Cynthia A Daley, Amber Abbott, Patrick S. Doyle, et al.
Nutrition Journal (2010) Vol. 9, Iss. 1
Open Access | Times Cited: 743
Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review
Katleen Raes, Stefaan De Smet, Daniël Demeyer
Animal Feed Science and Technology (2003) Vol. 113, Iss. 1-4, pp. 199-221
Open Access | Times Cited: 626
Meat flavor precursors and factors influencing flavor precursors—A systematic review
Muhammad Issa Khan, Cheorun Jo, Muhammad Rizwan Tariq
Meat Science (2015) Vol. 110, pp. 278-284
Closed Access | Times Cited: 456
Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: A review
Vanessa B. Woods, Anna M Fearon
Livestock Science (2009) Vol. 126, Iss. 1-3, pp. 1-20
Closed Access | Times Cited: 324
Meat: The balance between nutrition and health. A review
Stefaan De Smet, Els Vossen
Meat Science (2016) Vol. 120, pp. 145-156
Closed Access | Times Cited: 273
Enhancing the nutritional and health value of beef lipids and their relationship with meat quality
Nigel Scollan, Dirk Dannenberger, Karin Nuernberg, et al.
Meat Science (2014) Vol. 97, Iss. 3, pp. 384-394
Open Access | Times Cited: 237
Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism
Marie‐Caroline Michalski, Claude Génot, Constance Gayet, et al.
Progress in Lipid Research (2013) Vol. 52, Iss. 4, pp. 354-373
Open Access | Times Cited: 225
Meat flavour in pork and beef – From animal to meal
Margit Dall Aaslyng, Lene Meinert
Meat Science (2017) Vol. 132, pp. 112-117
Closed Access | Times Cited: 192
Formation and Analysis of Volatile and Odor Compounds in Meat—A Review
Julian Bleicher, Elmar E. Ebner, Kathrine H. Bak
Molecules (2022) Vol. 27, Iss. 19, pp. 6703-6703
Open Access | Times Cited: 97
Fat Deposition and Fat Effects on Meat Quality—A Review
Madison L Schumacher, Hannah DelCurto-Wyffels, Jennifer M. Thomson, et al.
Animals (2022) Vol. 12, Iss. 12, pp. 1550-1550
Open Access | Times Cited: 91
Effect of the feeding system on intramuscular fatty acids and conjugated linoleic acid isomers of beef cattle, with emphasis on their nutritional value and discriminatory ability
Cristina M. Alfaia, Susana P. Alves, Susana V. Martins, et al.
Food Chemistry (2008) Vol. 114, Iss. 3, pp. 939-946
Closed Access | Times Cited: 202
Constraints and potentials for the nutritional modulation of the fatty acid composition of ruminant meat
R.J.B. Bessa, Susana P. Alves, José Santos‐Silva
European Journal of Lipid Science and Technology (2015) Vol. 117, Iss. 9, pp. 1325-1344
Closed Access | Times Cited: 150
An overview of the nutritional value of beef and lamb meat from South America
M.C. Cabrera, A. Saadoun
Meat Science (2014) Vol. 98, Iss. 3, pp. 435-444
Closed Access | Times Cited: 132
Horse-meat for human consumption — Current research and future opportunities
Xabier Belaunzaran, R.J.B. Bessa, Paz Lavín, et al.
Meat Science (2015) Vol. 108, pp. 74-81
Closed Access | Times Cited: 130
Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: The U.S. experience
Mary E. Van Elswyk, Shalene H. McNeill
Meat Science (2013) Vol. 96, Iss. 1, pp. 535-540
Open Access | Times Cited: 124
Bioactivity and health effects of ruminant meat lipids. Invited Review
Payam Vahmani, Eric N. Ponnampalam, Jana Kraft, et al.
Meat Science (2020) Vol. 165, pp. 108114-108114
Closed Access | Times Cited: 122
The scope for manipulating the polyunsaturated fatty acid content of beef: a review
Payam Vahmani, Cletos Mapiye, N. Prieto, et al.
Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology (2015) Vol. 6, Iss. 1
Open Access | Times Cited: 106
The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors
Dragan Milićević, Danijela Vranić, Žoran Mašić, et al.
Lipids in Health and Disease (2014) Vol. 13, Iss. 1
Open Access | Times Cited: 99
Diet and Genetics Influence Beef Cattle Performance and Meat Quality Characteristics
Felista W. Mwangi, E. Charmley, Christopher Gardiner, et al.
Foods (2019) Vol. 8, Iss. 12, pp. 648-648
Open Access | Times Cited: 92
Fatty Acid Composition of Meat Animals as Flavor Precursors
Thu T. Dinh, K. Virellia To, M. Wes Schilling
Meat and Muscle Biology (2021) Vol. 5, Iss. 1
Open Access | Times Cited: 88
Review: On-farm and processing factors affecting bovine carcass and meat quality
Antoine Clinquart, Marie‐Pierre Ellies‐Oury, Jean-François J.-F. Hocquette, et al.
animal (2022) Vol. 16, pp. 100426-100426
Open Access | Times Cited: 61
Genetic and Environmental Determinants of Beef Quality—A Review
Tomasz Sakowski, Grzegorz Grodkowski, M. Gołębiewski, et al.
Frontiers in Veterinary Science (2022) Vol. 9
Open Access | Times Cited: 38
Identification of candidate regulatory genes for intramuscular fatty acid composition in pigs by transcriptome analysis
Jesús Valdés‐Hernández, J. M. Folch, Daniel Crespo-Piazuelo, et al.
Genetics Selection Evolution (2024) Vol. 56, Iss. 1
Open Access | Times Cited: 10
Applications of hyperspectral imaging in meat tenderness detection: Current research and potential for digital twin technology
Christopher Kucha, Ebenezer O. Olaniyi
Food Bioscience (2024) Vol. 58, pp. 103754-103754
Closed Access | Times Cited: 10
Page 1 - Next Page

Scroll to top