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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:

Muscle stem cell isolation and in vitro culture for meat production: A methodological review
Kwang‐Hwan Choi, Ji Won Yoon, Minsu Kim, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 1, pp. 429-457
Open Access | Times Cited: 100

Showing 1-25 of 100 citing articles:

Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation
Keshia Broucke, Els Van Pamel, Els Van Coillie, et al.
Meat Science (2022) Vol. 195, pp. 109006-109006
Closed Access | Times Cited: 68
In-vitro meat: a promising solution for sustainability of meat sector
Pavan Kumar, Neelesh Sharma, Shubham Sharma, et al.
Journal of Animal Science and Technology (2021) Vol. 63, Iss. 4, pp. 693-724
Open Access | Times Cited: 80
ERK1/2 inhibition promotes robust myotube growth via CaMKII activation resulting in myoblast-to-myotube fusion
Tamar Eigler, Giulia Zarfati, Emmanuel Amzallag, et al.
Developmental Cell (2021) Vol. 56, Iss. 24, pp. 3349-3363.e6
Open Access | Times Cited: 69
Bioprocessing technology of muscle stem cells: implications for cultured meat
Xin Guan, Jingwen Zhou, Guocheng Du, et al.
Trends in biotechnology (2021) Vol. 40, Iss. 6, pp. 721-734
Closed Access | Times Cited: 58
Engineered meatballs via scalable skeletal muscle cell expansion and modular micro-tissue assembly using porous gelatin micro-carriers
Ye Liu, Rui Wang, Shijie Ding, et al.
Biomaterials (2022) Vol. 287, pp. 121615-121615
Closed Access | Times Cited: 58
Production of cultured meat by culturing porcine smooth muscle cells in vitro with food grade peanut wire-drawing protein scaffold
Yanyan Zheng, Yu Chen, Haozhe Zhu, et al.
Food Research International (2022) Vol. 159, pp. 111561-111561
Closed Access | Times Cited: 41
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: 20
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: 8
Considerations for cultivated crustacean meat: potential cell sources, potential differentiation and immortalization strategies, and lessons from crustacean and other animal models
Lisa Musgrove, Fraser D. Russell, Tomer Ventura
Critical Reviews in Food Science and Nutrition (2024), pp. 1-25
Open Access | Times Cited: 6
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
Food Safety Evaluation of Recombinant Humanized Type III Collagen Produced by Komagataella phaffii SMD1168‐2COL3
Dai Qiu, Shawna L. Lemke, Yuemei Lu, et al.
Journal of Applied Toxicology (2025)
Closed Access
Growing meat on autoclaved vegetables with biomimetic stiffness and micro-patterns
Ye Liu, Anqi Gao, Tiantian Wang, et al.
Nature Communications (2025) Vol. 16, Iss. 1
Open Access
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
Morphology and functionality in biomimetic cultured meat produced from various cellular origins
Azumi Yoshida, Hironobu Takahashi, Tatsuya Shimizu
Biomaterials Advances (2025) Vol. 169, pp. 214179-214179
Open 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
Versatile platforms of mussel-inspired agarose scaffold for cell cultured meat
Kaihao You, Lianghua Xie, Jiaxin Li, et al.
Journal of Advanced Research (2025)
Open Access
Random antimicrobial peptide mixtures as non-antibiotic antimicrobial agents for cultured meat industry
Idan Yakir, Eric P. Cohen, S. P. Schlesinger, et al.
Food Chemistry Molecular Sciences (2025), pp. 100240-100240
Open Access
Spent media analysis suggests cultivated meat media will require species and cell type optimization
Edward N. O’Neill, Joshua C. Ansel, Grace Kwong, et al.
npj Science of Food (2022) Vol. 6, Iss. 1
Open Access | Times Cited: 33
Harvest of quality-controlled bovine myogenic cells and biomimetic bovine muscle tissue engineering for sustainable meat production
Hironobu Takahashi, Azumi Yoshida, Botao Gao, et al.
Biomaterials (2022) Vol. 287, pp. 121649-121649
Open Access | Times Cited: 31
Advances and Challenges in Cell Biology for Cultured Meat
Beatriz T. Martins, Arthur Bister, Richard G. J. Dohmen, et al.
Annual Review of Animal Biosciences (2023) Vol. 12, Iss. 1, pp. 345-368
Open Access | Times Cited: 18
Bioactive cellulose acetate nanofiber loaded with annatto support skeletal muscle cell attachment and proliferation
Ana Elisa Antunes dos Santos, Tiago Cotta, João Paulo Ferreira Santos, et al.
Frontiers in Bioengineering and Biotechnology (2023) Vol. 11
Open Access | Times Cited: 16
Tea polyphenols coated sodium alginate-gelatin 3D edible scaffold for cultured meat
Xiaohong Chen, Linzi Li, Lin Chen, et al.
Food Research International (2023) Vol. 173, pp. 113267-113267
Closed Access | Times Cited: 16
Risk assessment of cultured meat
Yuxiang Gu, Xing Li, Eric Chun Yong Chan
Trends in Food Science & Technology (2023) Vol. 138, pp. 491-499
Closed Access | Times Cited: 14
Bovine muscle satellite cells in calves and cattle: A comparative study of cellular and genetic characteristics for cultivated meat production
Bosung Kim, Deunsol Ko, Seong Ho Choi, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100545-100545
Open Access | Times Cited: 14
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
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