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:

Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging
Dongheon Lee, Hye-Jin Kim, Azfar Ismail, et al.
Animal Bioscience (2023) Vol. 36, Iss. 7, pp. 1101-1119
Open Access | Times Cited: 11

Showing 11 citing articles:

Evaluation of biomarkers that influence the freshness of beef during storage using VIS/NIR hyperspectral imaging
Azfar Ismail, Seongmin Park, Hye‐Jin Kim, et al.
LWT (2025), pp. 117302-117302
Open Access | Times Cited: 1
The combined effect of vacuum-skin packaging and oxygen absorbers on the color stability and physicochemical properties of wet-aged Chikso beef
Dongheon Lee, Hye-Jin Kim, Seung‐Chul Lee, et al.
Food Packaging and Shelf Life (2024) Vol. 43, pp. 101275-101275
Closed Access | Times Cited: 4
Comprehensive Analysis of Rheological Traits Along with Free Amino Acids and Nucleotides as Key Drivers of Umami Taste in Hanwoo Meat During Wet Aging
Seon-Tea Joo, Md Jakir Hossain, AMM Nurul Alam, et al.
(2025)
Closed Access
Metabolomic profiling of free amino acids and nucleotides to uncover the key mechanisms enhancing umami taste, complemented by an in-depth investigation of physicochemical and textural changes in Hanwoo beef during wet aging
Md Jakir Hossain, AMM Nurul Alam, Young-Hwa Hwang, et al.
Food Bioscience (2025), pp. 106631-106631
Closed Access
Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques
Azfar Ismail, Hag Ju Lee, Suk-Ju Hong, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103544-103544
Closed Access | Times Cited: 4
Novel umami-enhancing peptides of beef M. Semimembranosus hydrolysates and interactions with the T1R1/T1R3 taste receptor
Dongheon Lee, Hye-Jin Kim, Cheorun Jo
Food Chemistry (2024) Vol. 463, pp. 141368-141368
Closed Access | Times Cited: 1
Changes in the flavor formation and sensory attributes of Maillard reaction products by different oxidation degrees of beef tallow via cold plasma
Dongheon Lee, Hye-Jin Kim, Sung-Su Kim, et al.
Food Research International (2024) Vol. 196, pp. 115118-115118
Closed Access | Times Cited: 1
Study on the current research trends and future agenda in animal products: an Asian perspective
Seung Yun Lee, Da Young Lee, Ermie Mariano, et al.
Journal of Animal Science and Technology (2023) Vol. 65, Iss. 6, pp. 1124-1150
Open Access | Times Cited: 3
Comparison of Meat Quality From Hanwoo Cattle Having Yellow and White Carcass Fat
Hye-Jin Kim, Seung‐Chul Lee, Anand Kumar Sethukali, et al.
Meat and Muscle Biology (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 2
Optimizing tenderness of M. Semitendinosus steak for elderly people with the combination of ficin and sous-vide cooking
Hye-Jin Kim, Seung‐Chul Lee, Minwoo Choi, et al.
Meat Science (2024) Vol. 216, pp. 109577-109577
Closed Access
Comparison of Meat Quality, Including Fatty Acid Content and Amino Acid Profile, and Transcriptome profile among Hanwoo, Korea Black Cattle, and Jeju Black Cattle
Sang-Hoon Lee, Kyoung-Bo Ko, GwangHeun Kim, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 2, pp. 553-572
Open Access
Page 1

Scroll to top