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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:

Modern Concepts of Restructured Meat Production and Market Opportunities
Abdul Samad, AMM Nurul Alam, Swati Kumari, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 284-298
Open Access | Times Cited: 14

Showing 14 citing articles:

RECENT MARKET ANALYSIS OF PLANT PROTEIN-BASED MEAT ALTERNATIVES AND FUTURE PROSPECT
Abdul Samad, Swati Kumari, Md. J. Hussain, et al.
The Journal of Animal and Plant Sciences (2024) Vol. 34, Iss. 4, pp. 977-987
Closed Access | Times Cited: 8
Modern trends and techniques for food preservation
Ambreen Talib, Abdul Samad, Md. Jakir Hossain, et al.
Food and Life (2024) Vol. 2024, Iss. 1, pp. 19-32
Open Access | Times Cited: 6
Revolutionizing cell-based protein: Innovations, market dynamics, and future prospects in the cultivated meat industry
Abdul Samad, So-Hee Kim, Chan-Jin Kim, et al.
Journal of Agriculture and Food Research (2024) Vol. 18, pp. 101345-101345
Open Access | Times Cited: 6
Impact of Five Soy Proteins on Lean Chicken Breast Systems with Varying Moisture Contents: Cooking Loss, Texture, Microstructure, and T2 NMR
Weilun Lin, Shai Barbut
Foods (2025) Vol. 14, Iss. 3, pp. 427-427
Open Access
Predictive AI Models for Food Spoilage and Shelf-Life Estimation
Khurram Shehzad
(2025) Vol. 1, Iss. 1, pp. 75-94
Closed Access
Role of AI in Food Production and Preservation
Khurram Shehzad, Umair Ali, Akhtar Munir
(2025) Vol. 1, Iss. 2, pp. 1-17
Closed Access
AI-Powered Food Contaminant Detection: A Review of Machine Learning Approaches
Khurram Shehzad, Akhtar Munir, Umair Ali
(2025) Vol. 1, Iss. 2, pp. 1-22
Closed Access
Modern Trends in Food Production: The Role of AI in Smart Food Factories
Khurram Shehzad, Akhtar Munir, Umair Ali
(2025) Vol. 1, Iss. 2, pp. 1-30
Closed Access
From Farms to Labs: The New Trend of Sustainable Meat Alternatives
Abdul Samad, So-Hee Kim, Chan‐Jin Kim, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 13-30
Open Access | Times Cited: 4
Cutting edge technologies for the evaluation of Plant-based food and meat Quality: A Comprehensive review
AMM Nurul Alam, MA Hashem, AM Matar, et al.
Meat Research | ISSN (Online Version) 2790-1971 (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 3
Update on the use and abuse of preservatives in meat products
André Fioravante Guerra
Food Control (2024) Vol. 166, pp. 110775-110775
Closed Access | Times Cited: 1
The ‘meathybrid’ concept: bridging the gap between texture, taste, sustainability and nutrition
Fatma Boukid, Marie‐Christin Baune, Nino Terjung, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8645-8655
Closed Access | Times Cited: 1
Flavor and Taste Development Methods in Meat: Techniques and Emerging Trends
Md. Jakir Hossain, AMM Nurul Alam, So-Hee Kim, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 266-281
Open Access
Research on a new process of reconstituted landess goose steak
Saisai Zhang, Hanrui Wang, Siyuan Li, et al.
Food Chemistry X (2024) Vol. 25, pp. 102118-102118
Open Access
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