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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:

Microcarriers for Upscaling Cultured Meat Production
Vincent Bodiou, Panagiota Moutsatsou, Mark J. Post
Frontiers in Nutrition (2020) Vol. 7
Open Access | Times Cited: 191

Showing 1-25 of 191 citing articles:

Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting
Dong‐Hee Kang, Fiona Louis, Hao Liu, et al.
Nature Communications (2021) Vol. 12, Iss. 1
Open Access | Times Cited: 205
Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges
Claire Bomkamp, Stacey C. Skaalure, Gonçalo F. Fernando, et al.
Advanced Science (2021) Vol. 9, Iss. 3
Open Access | Times Cited: 184
Food safety considerations and research priorities for the cultured meat and seafood industry
Kimberly J. Ong, Jeremiah Johnston, Isha Datar, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 6, pp. 5421-5448
Open Access | Times Cited: 140
Scaffolds for the manufacture of cultured meat
Jasmine Si Han Seah, Satnam Singh, Lay Poh Tan, et al.
Critical Reviews in Biotechnology (2021) Vol. 42, Iss. 2, pp. 311-323
Closed Access | Times Cited: 133
Cell Sources for Cultivated Meat: Applications and Considerations throughout the Production Workflow
Jacob F. Reiss, Samantha Robertson, Masatoshi Suzuki
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 14, pp. 7513-7513
Open Access | Times Cited: 121
3D-printable plant protein-enriched scaffolds for cultivated meat development
Iris Ianovici, Yedidya Zagury, Idan Redenski, et al.
Biomaterials (2022) Vol. 284, pp. 121487-121487
Closed Access | Times Cited: 120
Large-scale cultured meat production: Trends, challenges and promising biomanufacturing technologies
Chen D. Lu, Donovan Guttieres, Andrea Koenigsberg, et al.
Biomaterials (2021) Vol. 280, pp. 121274-121274
Closed Access | Times Cited: 103
Trends and ideas in technology, regulation and public acceptance of cultured meat
Xin Guan, Qingzi Lei, Qiyang Yan, et al.
Future Foods (2021) Vol. 3, pp. 100032-100032
Open Access | Times Cited: 100
Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations
Yan Ping Chen, Xi Feng, Imre Blank, et al.
Biomaterials (2022) Vol. 287, pp. 121648-121648
Closed Access | Times Cited: 80
Towards resource-efficient and cost-efficient cultured meat
Sophie Hubalek, Mark J. Post, Panagiota Moutsatsou
Current Opinion in Food Science (2022) Vol. 47, pp. 100885-100885
Open Access | Times Cited: 77
Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives
Abdo Hassoun, Janna Cropotova, Monica Trif, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 70
Potential Alternatives of Animal Proteins for Sustainability in the Food Sector
Pavan Kumar, Nitin Mehta, Ahmed Abubakar Abubakar, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5703-5728
Closed Access | Times Cited: 65
Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute
Feng-Chun Yen, Jovana Glušac, Shira Levi, et al.
Nature Communications (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 44
Review: Will “cultured meat” transform our food system towards more sustainability?
Jean-François J.-F. Hocquette, Sghaïer Chriki, Dominique Fournier, et al.
animal (2024), pp. 101145-101145
Open Access | Times Cited: 14
Three-dimensional scaffolds, materials, and fabrication for cultured meat applications: A scoping review and future direction
Sol-Hee Lee, Jungseok Choi
Food Hydrocolloids (2024) Vol. 152, pp. 109881-109881
Closed Access | Times Cited: 13
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
Cellular Agriculture: Opportunities and Challenges
Regine Eibl, Yannick Senn, Géraldine Gubser, et al.
Annual Review of Food Science and Technology (2021) Vol. 12, Iss. 1, pp. 51-73
Open Access | Times Cited: 91
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: 89
Scale-Up Technologies for the Manufacture of Adherent Cells
Caroline Faria Bellani, Jila Ajeian, Laura M. Duffy, et al.
Frontiers in Nutrition (2020) Vol. 7
Open Access | Times Cited: 86
Bridging the gap between the science of cultured meat and public perceptions
A. Janet Tomiyama, N. Stephanie Kawecki, Daniel L. Rosenfeld, et al.
Trends in Food Science & Technology (2020) Vol. 104, pp. 144-152
Open Access | Times Cited: 83
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
A holistic approach to access the viability of cultured meat: A review
Gauri Jairath, Gorakh Mal, D. M. Gopinath, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 700-710
Closed Access | Times Cited: 72
Current Issues and Technical Advances in Cultured Meat Production: A Review
Tae Kyung Hong, Dong‐Min Shin, Joonhyuk Choi, et al.
Food Science of Animal Resources (2021) Vol. 41, Iss. 3, pp. 355-372
Open Access | Times Cited: 67
Scaffolding technologies for the engineering of cultured meat: Towards a safe, sustainable, and scalable production
Shira Levi, Feng-Chun Yen, Limor Baruch, et al.
Trends in Food Science & Technology (2022) Vol. 126, pp. 13-25
Closed Access | Times Cited: 60
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
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