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:

Ruminant meat flavor influenced by different factors with special reference to fatty acids
Muhammad Sajid Arshad, Muhammad Sohaib, Rabia Shabir Ahmad, et al.
Lipids in Health and Disease (2018) Vol. 17, Iss. 1
Open Access | Times Cited: 161

Showing 1-25 of 161 citing articles:

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges
Sha Lei, Youling L. Xiong
Trends in Food Science & Technology (2020) Vol. 102, pp. 51-61
Open Access | Times Cited: 588
Role of Lipids in Food Flavor Generation
Fereidoon Shahidi, Abul Hossain
Molecules (2022) Vol. 27, Iss. 15, pp. 5014-5014
Open Access | Times Cited: 257
The potential role of secondary metabolites in modulating the flavor and taste of the meat
Vaikundamoorthy Ramalingam, Zhen Song, Inho Hwang
Food Research International (2019) Vol. 122, pp. 174-182
Closed Access | Times Cited: 158
Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)
Fang Wang, Yaqin Gao, Hongbo Wang, et al.
Meat Science (2021) Vol. 175, pp. 108449-108449
Closed Access | Times Cited: 144
Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose
Cong Li, Sam Al‐Dalali, Zhouping Wang, et al.
Food Chemistry (2022) Vol. 386, pp. 132728-132728
Closed Access | Times Cited: 128
Flavor formation based on lipid in meat and meat products: A review
FU Ying-hua, Shenyi Cao, Yang Li, et al.
Journal of Food Biochemistry (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 125
Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate
Anum Ishaq, Shafeeqa Irfan, Arooba Sameen, et al.
Current Research in Food Science (2022) Vol. 5, pp. 973-983
Open Access | Times Cited: 91
A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture
Rachael Moss, Jeanne LeBlanc, Mackenzie Gorman, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1709-1709
Open Access | Times Cited: 42
Cultured meat with enriched organoleptic properties by regulating cell differentiation
Milae Lee, Sohyeon Park, Bumgyu Choi, et al.
Nature Communications (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 31
Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors
Tianyu Su, Yu Fu, Jiaxin Tan, et al.
Food Chemistry X (2025) Vol. 25, pp. 102159-102159
Open Access | Times Cited: 2
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
Qiong Pan, Xuefei Shao, Qing Xiao, et al.
Food Chemistry (2025), pp. 143074-143074
Closed Access | Times Cited: 2
Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose
Jie Shi, Yingqun Nian, Dandan Da, et al.
LWT (2020) Vol. 124, pp. 109182-109182
Closed Access | Times Cited: 116
Meat Analogues in the Perspective of Recent Scientific Research: A Review
Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 105-105
Open Access | Times Cited: 97
Integrating biomaterials and food biopolymers for cultured meat production
Shengyong Ng, Motoichi Kurisawa
Acta Biomaterialia (2021) Vol. 124, pp. 108-129
Closed Access | Times Cited: 95
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
The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review
Benjamin W.B. Holman, David Hopkins
Meat Science (2021) Vol. 181, pp. 108586-108586
Closed Access | Times Cited: 69
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
Effects of intramuscular fat on meat quality and its regulation mechanism in Tan sheep
Xueying Zhang, Chongyang Liu, Yuanyuan Kong, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 46
Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation
Wangxin Liu, Xianliang Luo, Ying Huang, et al.
Food Research International (2023) Vol. 167, pp. 112685-112685
Closed Access | Times Cited: 32
Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics
Shengnan Duan, Zhiqing Tian, Xin Zheng, et al.
Food Chemistry (2024) Vol. 458, pp. 139422-139422
Closed Access | Times Cited: 11
Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt
Guilan Jiang, Binbin Li, Zhuhong Ding, et al.
Food Chemistry X (2024) Vol. 21, pp. 101148-101148
Open Access | Times Cited: 8
Leucine improves the growth performance, carcass traits, and lipid nutritional quality of pork in Shaziling pigs
Shu Zhang, Yuqin Huang, Changbing Zheng, et al.
Meat Science (2024) Vol. 210, pp. 109435-109435
Closed Access | Times Cited: 8
Effect of dietary protein level and lamb breed on meat physicochemical traits, fatty acid profile and nutritional indices
H. Hajji, Samir Smeti, Ilyes Mekki, et al.
Archives animal breeding/Archiv für Tierzucht (2025) Vol. 68, Iss. 1, pp. 57-66
Open Access | Times Cited: 1
Role of lipids in beef flavor development: A review of research from the past 20 years
Seonmin Lee, Kyung Jo, Min Kyung Park, et al.
Food Chemistry (2025) Vol. 475, pp. 143310-143310
Closed Access | Times Cited: 1
Page 1 - Next Page

Scroll to top