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:
Metabolic and microbial analyses of the surface and inner part of wet‐aged and dry‐aged beef
Greta Bischof, Franziska Witte, Thorben Sieksmeyer, et al.
Journal of Food Science (2023) Vol. 88, Iss. 11, pp. 4375-4387
Open Access | Times Cited: 7
Greta Bischof, Franziska Witte, Thorben Sieksmeyer, et al.
Journal of Food Science (2023) Vol. 88, Iss. 11, pp. 4375-4387
Open Access | Times Cited: 7
Showing 7 citing articles:
Tenderness in meat and meat alternatives: Structural and processing fundamentals
Hexiang Xie, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Hexiang Xie, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage
Shuji Ueda, Yuka Yoshida, Biniam Kebede, et al.
Metabolites (2024) Vol. 14, Iss. 2, pp. 95-95
Open Access | Times Cited: 3
Shuji Ueda, Yuka Yoshida, Biniam Kebede, et al.
Metabolites (2024) Vol. 14, Iss. 2, pp. 95-95
Open Access | Times Cited: 3
Correlation analysis on the quality indicators of intensified dry-aged beef and microbial succession during fermentation
Yuliang Cheng, Xuening Yin, Lin Xu, et al.
Food Bioscience (2023) Vol. 56, pp. 103439-103439
Closed Access | Times Cited: 3
Yuliang Cheng, Xuening Yin, Lin Xu, et al.
Food Bioscience (2023) Vol. 56, pp. 103439-103439
Closed Access | Times Cited: 3
Microbial, Physicochemical Profile and Sensory Perception of Dry-Aged Beef Quality: A Preliminary Portuguese Contribution to the Validation of the Dry Aging Process
Ana J. Ribeiro, Irene Oliveira, Kamila Soares, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4514-4514
Open Access | Times Cited: 3
Ana J. Ribeiro, Irene Oliveira, Kamila Soares, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4514-4514
Open Access | Times Cited: 3
Widely Targeted Metabolomic Analysis Reveals Dynamic Metabolic Changes in Yanbian Cattle during Dry-Aging Process
Depeng Sun, Baide Mu, Yujia Liu, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2879-2879
Open Access
Depeng Sun, Baide Mu, Yujia Liu, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2879-2879
Open Access
Impact of UV pre-treatment on the Longissimus thoracis et lumborum muscle proteomes of dry-aged beef cuts: A characterisation within two sampling locations
Sara Álvarez, Carlos Álvarez, Anne Maria Mullen, et al.
Meat Science (2024) Vol. 221, pp. 109729-109729
Closed Access
Sara Álvarez, Carlos Álvarez, Anne Maria Mullen, et al.
Meat Science (2024) Vol. 221, pp. 109729-109729
Closed Access
Microbial, Physicochemical Profile and Sensory Perception of Dry Aged Beef Quality and Safety: A Portuguese Preliminary Contribution for the Dry Ageing Process Validation
Ana J. Ribeiro, Irene Oliveira, Kamila Soares, et al.
(2023)
Open Access | Times Cited: 1
Ana J. Ribeiro, Irene Oliveira, Kamila Soares, et al.
(2023)
Open Access | Times Cited: 1
