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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:

Producing tender and flavoursome beef with enhanced nutritional characteristics
A.P. Moloney, M.T. Mooney, Joseph P. Kerry, et al.
Proceedings of The Nutrition Society (2001) Vol. 60, Iss. 2, pp. 221-229
Open Access | Times Cited: 145

Showing 1-25 of 145 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: 841
Determinants of meat quality: tenderness
Charlotte A. Maltin, Denis Balcerzak, Rachel Tilley, et al.
Proceedings of The Nutrition Society (2003) Vol. 62, Iss. 2, pp. 337-347
Open Access | Times Cited: 431
Sensory aspects of consumer choices for meat and meat products
Anna V. A. Resurreccion
Meat Science (2003) Vol. 66, Iss. 1, pp. 11-20
Closed Access | Times Cited: 406
Revisiting the conversion of muscle into meat and the underlying mechanisms
Ahmed Ouali, Carlos Hernán Herrera-Méndez, Gérald Coulis, et al.
Meat Science (2006) Vol. 74, Iss. 1, pp. 44-58
Closed Access | Times Cited: 392
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
A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina
A.M. Descalzo, Ana María Sancho
Meat Science (2008) Vol. 79, Iss. 3, pp. 423-436
Closed Access | Times Cited: 277
Effect of grass or concentrate feeding systems and rate of growth on triglyceride and phospholipid and their fatty acids in the M. longissimus thoracis of lambs
Bernard Aurousseau, Dominique Bauchart, E Calichon, et al.
Meat Science (2003) Vol. 66, Iss. 3, pp. 531-541
Closed Access | Times Cited: 211
Colour of bovine subcutaneous adipose tissue: A review of contributory factors, associations with carcass and meat quality and its potential utility in authentication of dietary history
P.G. Dunne, Frank J. Monahan, F.P. O’Mara, et al.
Meat Science (2008) Vol. 81, Iss. 1, pp. 28-45
Closed Access | Times Cited: 165
Untargeted and Targeted Metabolomics Profiling of Muscle Reveals Enhanced Meat Quality in Artificial Pasture Grazing Tan Lambs via Rescheduling the Rumen Bacterial Community
Bing Wang, Yuejun Wang, Shuxian Zuo, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 2, pp. 846-858
Closed Access | Times Cited: 66
Forage breeding and management to increase the beneficial fatty acid content of ruminant products
R.J. Dewhurst, Nigel Scollan, Michael R. F. Lee, et al.
Proceedings of The Nutrition Society (2003) Vol. 62, Iss. 2, pp. 329-336
Open Access | Times Cited: 138
Effects of feeding intensity and time on feed on performance, carcass characteristics and meat quality of Simmental bulls
A. S. Sami, C. Augustini, F. J. Schwarz
Meat Science (2003) Vol. 67, Iss. 2, pp. 195-201
Closed Access | Times Cited: 131
Simultaneous HPLC quantification of total cholesterol, tocopherols and β-carotene in Barrosã-PDO veal
José A. M. Prates, M.A.G. Quaresma, R.J.B. Bessa, et al.
Food Chemistry (2005) Vol. 94, Iss. 3, pp. 469-477
Closed Access | Times Cited: 127
The labile lipid fraction of meat: From perceived disease and waste to health and opportunity
Cletos Mapiye, Noelia Aldai, T.D. Turner, et al.
Meat Science (2012) Vol. 92, Iss. 3, pp. 210-220
Closed Access | Times Cited: 91
Meat quality of lambs fed diets with peanut cake
Leílson Rocha Bezerra, Analívia Martins Barbosa, Gleidson Giordano Pinto de Carvalho, et al.
Meat Science (2016) Vol. 121, pp. 88-95
Open Access | Times Cited: 64
Feeding regimens affecting carcass and quality attributes of sheep and goat meat — A comprehensive review
Yafeng Huang, Lumeng Liu, Mengyu Zhao, et al.
Animal Bioscience (2023) Vol. 36, Iss. 9, pp. 1314-1326
Open Access | Times Cited: 20
Contribution of intramuscular connective tissue and its structural components on meat tenderness-revisited: a review
Bimol C. Roy, Heather L. Bruce
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 9280-9310
Closed Access | Times Cited: 18
Conjugated linoleic acid–enriched beef production
P. S. Mir, Tim A. McAllister, Shannon D. Scott, et al.
American Journal of Clinical Nutrition (2004) Vol. 79, Iss. 6, pp. 1207S-1211S
Open Access | Times Cited: 110
Indoor fattening of lambs raised on pasture. Part 1: Influence of stall finishing duration on lipid classes and fatty acids in the longissimus thoracis muscle
Bernard Aurousseau, Dominique Bauchart, X. Faure, et al.
Meat Science (2007) Vol. 76, Iss. 2, pp. 241-252
Closed Access | Times Cited: 82
Pastoral flavour in meat products from ruminants fed fresh forages and its amelioration by forage condensed tannins
Nicola M. Schreurs, Geoffrey A. Lane, Michael H. Tavendale, et al.
Animal Feed Science and Technology (2008) Vol. 146, Iss. 3-4, pp. 193-221
Closed Access | Times Cited: 79
Red meat from animals offered a grass diet increases plasma and plateletn-3 PUFA in healthy consumers
Alison J. McAfee, Emeir M. McSorley, Geraldine J. Cuskelly, et al.
British Journal Of Nutrition (2010) Vol. 105, Iss. 1, pp. 80-89
Open Access | Times Cited: 79
Review:Trans-forming beef to provide healthier fatty acid profiles
M. E. R. Dugan, Noelia Aldai, J.L. Aalhus, et al.
Canadian Journal of Animal Science (2011) Vol. 91, Iss. 4, pp. 545-556
Open Access | Times Cited: 64
Current research and emerging tools to improve fresh red meat quality
Mohammed Gagaoua, Geraldine Duffy, Carlos Álvarez, et al.
Irish Journal of Agricultural and Food Research (2022) Vol. 61, Iss. 1
Open Access | Times Cited: 22
Effects of including a ruminally protected lipid supplement in the diet on the fatty acid composition of beef muscle
Nigel Scollan, Mike Enser, S.K. Gulati, et al.
British Journal Of Nutrition (2003) Vol. 90, Iss. 3, pp. 709-716
Open Access | Times Cited: 95
Discovery of novel genetic networks associated with 19 economically important traits in beef cattle
Zhihua Jiang, Jennifer J. Michal, Jie Chen, et al.
International Journal of Biological Sciences (2009), pp. 528-542
Open Access | Times Cited: 65
Allied Industry Approaches to Alter Intramuscular Fat Content and Composition in Beef Animals
Michael V. Dodson, Zhihua Jiang, Jie Chen, et al.
Journal of Food Science (2009) Vol. 75, Iss. 1
Open Access | Times Cited: 63
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