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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:

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: 21

Showing 21 citing articles:

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality
Jingjing Liu, Marie‐Pierre Ellies‐Oury, T. Stoyanchev, et al.
Foods (2022) Vol. 11, Iss. 12, pp. 1732-1732
Open Access | Times Cited: 79
Electrospinning as a Promising Process to Preserve the Quality and Safety of Meat and Meat Products
Mohammed Gagaoua, Vânia Zanella Pinto, Gülden Gökşen, et al.
Coatings (2022) Vol. 12, Iss. 5, pp. 644-644
Open Access | Times Cited: 35
First insights into the dynamic protein changes in goat Semitendinosus muscle during the post-mortem period using high-throughput proteomics
Melisa Lamri, Antonella della Malva, Djamel Djenane, et al.
Meat Science (2023) Vol. 202, pp. 109207-109207
Open Access | Times Cited: 17
First insights about the underlying mechanisms of Martina Franca donkey meat tenderization during aging: A proteomic approach
Antonella della Malva, Mohammed Gagaoua, Antonella Santillo, et al.
Meat Science (2022) Vol. 193, pp. 108925-108925
Closed Access | Times Cited: 20
Emerging Role of Biosensors and Chemical Indicators to Monitor the Quality and Safety of Meat and Meat Products
Pramod Kumar Nanda, Dipanwita Bhattacharya, Jyotishka Kumar Das, et al.
Chemosensors (2022) Vol. 10, Iss. 8, pp. 322-322
Open Access | Times Cited: 16
Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Quality: An Overview
Mohammed Gagaoua, Laura Alessandroni, Annada Das, et al.
Meat Technology (2023) Vol. 64, Iss. 1, pp. 20-40
Open Access | Times Cited: 7
Meat Quality and Muscle Tissue Proteome of Crossbred Bulls Finished under Feedlot Using Wet Distiller Grains By-Product
Welder Angelo Baldassini, Mohammed Gagaoua, Bismarck Moreira Santiago, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3233-3233
Open Access | Times Cited: 10
A Role of Multi-Omics Technologies in Sheep and Goat Meats: Progress and Way Ahead
Jin Wang, Yu Fu, Tianyu Su, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4069-4069
Open Access | Times Cited: 5
Improving meat quality and safety: innovative strategies
Максим Ребезов, Mars Khayrullin, Bahytkul Assenova, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 523-546
Open Access | Times Cited: 1
Recent Technological Developments and Future Trends in the Evaluation and Prediction of Beef Sensory Quality in Brazil and France
Nathalia da Silva Rodrigues Mendes, Julio Cesar Colivet Briceno, Eliane Teixeira Mársico, et al.
Livestock Science (2024) Vol. 287, pp. 105550-105550
Closed Access | Times Cited: 1
Goat Meat Consumption Patterns and Preferences in Three Provinces of Kabylia Region in Algeria Compared to Other Meat Species: Results of an Online Survey
Melisa Lamri, Djamel Djenane, Mohammed Gagaoua
Meat Technology (2022) Vol. 63, Iss. 2, pp. 96-108
Open Access | Times Cited: 8
Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics
Young-Hwa Hwang, Eun-Yeong Lee, Hyun‐Tae Lim, et al.
Food Science of Animal Resources (2023) Vol. 43, Iss. 6, pp. 1067-1086
Open Access | Times Cited: 4
French consumer evaluation of eating quality of Angus x Salers beef: Effects of muscle cut, muscle slicing and ageing
Jingjing Liu, L. Pannier, Marie‐Pierre Ellies‐Oury, et al.
Meat Science (2022) Vol. 197, pp. 109079-109079
Open Access | Times Cited: 5
Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods
L.C. Corcoran, Pascal Schlich, A.P. Moloney, et al.
Food Research International (2023) Vol. 168, pp. 112747-112747
Closed Access | Times Cited: 2
Enhancing consumer sensory science approach through augmented virtuality
Abdul Hannan Bin Zulkarnain, Howard Moskowitz, Zoltán Kókai, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100834-100834
Open Access
Modern methods of raw meat processing to reduce microbial contamination
Volodymyr Vovkotrub, I. Kowalewska-Łuczak, Ewa Czerniawska‐Piątkowska, et al.
Ukrainian journal of veterinary sciences (2024) Vol. 15, Iss. 3, pp. 55-75
Open Access
Technological properties of pork in sausage production: comparison of trimmings obtained from animals of meat, meat-lard and lard breeds
Elena Franko, Liubov Voitsekhivska, Liana Nedorizaniuk, et al.
Revista colombiana de investigaciones agroindustriales (2024) Vol. 11, Iss. 2, pp. 148-160
Open Access
Applications of proteomics in meat research
Mohammed Gagaoua, Wes Schilling, Xue Zhang, et al.
Elsevier eBooks (2022), pp. 513-527
Closed Access | Times Cited: 3
Synbiotic-Glyconutrient Additive Reveals a Conducive Effect on Growth Performance, Fatty Acid Profile, Sensory Characteristics, and Texture Profile Analysis in Finishing Pig
Vetriselvi Sampath, Jae Hong Park, In Ho Kim
Foods (2023) Vol. 13, Iss. 1, pp. 105-105
Open Access | Times Cited: 1
Beef marbling measurement using spectral imaging: A multiple linear regression approach
Víctor Aredo, Lía Ethel Velásquez-Castillo, Nikol Siche
Manglar (2023) Vol. 20, Iss. 4, pp. 333-339
Open Access
Can Bioelectrical Impedance Analysis (BIA) Be Used to Predict Pig’s Meat Quality In Vivo?
Wiesław Przybylski, Danuta Jaworska, Magdalena Sot, et al.
Applied Sciences (2022) Vol. 12, Iss. 23, pp. 12035-12035
Open Access
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