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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:

Omics integrating physical techniques: Aged Piedmontese meat analysis
Alessandro Lana, Valentina Longo, Alessandra Dalmasso, et al.
Food Chemistry (2014) Vol. 172, pp. 731-741
Open Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Metabolomics: An analytical technique for food processing evaluation
Michele Utpott, Eliseu Rodrigues, Alessandro de Oliveira Rios, et al.
Food Chemistry (2021) Vol. 366, pp. 130685-130685
Closed Access | Times Cited: 150
Proteolysis in meat tenderization from the point of view of each single protein: A proteomic perspective
Alessandro Lana, Lello Zolla
Journal of Proteomics (2016) Vol. 147, pp. 85-97
Closed Access | Times Cited: 162
Meat, the metabolites: an integrated metabolite profiling and lipidomics approach for the detection of the adulteration of beef with pork
Drupad K. Trivedi, Katherine A. Hollywood, Nicholas J. W. Rattray, et al.
The Analyst (2016) Vol. 141, Iss. 7, pp. 2155-2164
Open Access | Times Cited: 126
Influence of oxidative damage to proteins on meat tenderness using a proteomics approach
Jéssica Moraes Malheiros, Camila Pereira Braga, Ryan Grove, et al.
Meat Science (2018) Vol. 148, pp. 64-71
Open Access | Times Cited: 115
MEATabolomics: Muscle and Meat Metabolomics in Domestic Animals
Susumu Muroya, Shuji Ueda, Tomohiko Komatsu, et al.
Metabolites (2020) Vol. 10, Iss. 5, pp. 188-188
Open Access | Times Cited: 98
Insight from untargeted metabolomics: Revealing the potential marker compounds changes in refrigerated pork based on random forests machine learning algorithm
Minghui Gu, Cheng Li, Li Chen, et al.
Food Chemistry (2023) Vol. 424, pp. 136341-136341
Closed Access | Times Cited: 33
Proteomics in food: Quality, safety, microbes, and allergens
Cristian Piras, Paola Roncada, Pedro M. Rodrigues, et al.
PROTEOMICS (2015) Vol. 16, Iss. 5, pp. 799-815
Open Access | Times Cited: 91
Recent advances in omic technologies for meat quality management
Brigitte Picard, Bénédicte Lebret, Isabelle Cassar‐Malek, et al.
Meat Science (2015) Vol. 109, pp. 18-26
Closed Access | Times Cited: 88
Post-mortem changes in sarcoplasmic proteome and its relationship to meat color traits in M. semitendinosus of Chinese Luxi yellow cattle
Wei Wu, Xiaoguang Gao, Yan Dai, et al.
Food Research International (2015) Vol. 72, pp. 98-105
Closed Access | Times Cited: 86
A hydrophilic interaction liquid chromatography–mass spectrometry (HILIC–MS) based metabolomics study on colour stability of ovine meat
Arvind Subbaraj, Yuan H. Brad Kim, Karl Fraser, et al.
Meat Science (2016) Vol. 117, pp. 163-172
Closed Access | Times Cited: 68
Metabolomic approach to measuring quality of chilled chicken meat during storage
Dongling Wen, Yue Liu, Qian Yu
Poultry Science (2020) Vol. 99, Iss. 5, pp. 2543-2554
Open Access | Times Cited: 63
Foodomics in meat quality
Paulo ES Munekata, Mirian Pateiro, María López‐Pedrouso, et al.
Current Opinion in Food Science (2020) Vol. 38, pp. 79-85
Closed Access | Times Cited: 58
Critical review of new advances in food and plant proteomics analyses by nano-LC/MS towards advanced foodomics
Cemil Aydoğan
TrAC Trends in Analytical Chemistry (2024) Vol. 176, pp. 117759-117759
Closed Access | Times Cited: 8
Apoptosis in muscle-to-meat aging process: The omic witness
Valentina Longo, Alessandro Lana, Maria Teresa Bottero, et al.
Journal of Proteomics (2015) Vol. 125, pp. 29-40
Open Access | Times Cited: 55
Apoptosis or autophagy, that is the question: Two ways for muscle sacrifice towards meat
Alessandro Lana, Lello Zolla
Trends in Food Science & Technology (2015) Vol. 46, Iss. 2, pp. 231-241
Closed Access | Times Cited: 43
Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus × Nellore crossbreed cattle using NMR-based metabolomics
Nara Regina Brandão Cônsolo, Alessandra Fernandes Rosa, Luís Carlos Garibaldi Simon Barbosa, et al.
Meat Science (2020) Vol. 172, pp. 108350-108350
Closed Access | Times Cited: 35
Utilizing Pork Exudate Metabolomics to Reveal the Impact of Aging on Meat Quality
Qianqian Yu, Bruce R. Cooper, Tiago J. P. Sobreira, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 668-668
Open Access | Times Cited: 31
Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem aging
Alan Giovanini de Oliveira Sartori, Daniel Silva Antonelo, Gabriel Henrique Ribeiro, et al.
Meat Science (2024) Vol. 217, pp. 109621-109621
Closed Access | Times Cited: 4
Quantitative metabolomics comparison of traditional blood draws and TAP capillary blood collection
Alexis Catala, Rachel Culp‐Hill, Travis Nemkov, et al.
Metabolomics (2018) Vol. 14, Iss. 7
Closed Access | Times Cited: 36
Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes
Jin Young Jeong, Minseok Kim, Sang Yun Ji, et al.
Food Science of Animal Resources (2020) Vol. 40, Iss. 6, pp. 924-937
Open Access | Times Cited: 31
Effects of preslaughter management on oxidative stress, Warner-Bratzler shear force, heat shock protein 27 expression, and apoptosis index of Longissimus thoracis et lumborum in goats
Razlina Raghazli, Azalea‐Hani Othman, Ubedullah Kaka, et al.
CyTA - Journal of Food (2025) Vol. 23, Iss. 1
Open Access
Contribution of myofibril filament disassembly to textural deterioration of ice-stored grass carp fillet: Significance of endogenous proteolytic activity, loss of heat shock protein and dephosphorylation of myosin light chain
Lihong Ge, Yanshun Xu, Wenshui Xia, et al.
Food Chemistry (2018) Vol. 269, pp. 511-518
Closed Access | Times Cited: 29
Metabolite profile and consumer sensory acceptability of meat from lean Nellore and Angus × Nellore crossbreed cattle fed soybean oil
Daniel Silva Antonelo, Nara Regina Brandão Cônsolo, Juan Fernando Morales Gómez, et al.
Food Research International (2020) Vol. 132, pp. 109056-109056
Open Access | Times Cited: 26
Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat
Shine Htet Aung, E.D.N.S. Abeyrathne, Md. Altaf Hossain, et al.
Food Science of Animal Resources (2023) Vol. 43, Iss. 4, pp. 639-658
Open Access | Times Cited: 9
Aging mechanism for improving the tenderness and taste characteristics of meat
Seon-Tea Joo, Eun-Yeong Lee, Yu-Min Son, et al.
Journal of Animal Science and Technology (2023) Vol. 65, Iss. 6, pp. 1151-1168
Open Access | Times Cited: 8
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