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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:

A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits
María López‐Pedrouso, José M. Lorenzo, Aurora Cittadini, et al.
Food Chemistry (2022) Vol. 405, pp. 134805-134805
Open Access | Times Cited: 20

Showing 20 citing articles:

Towards the discovery of goat meat quality biomarkers using label-free proteomics
Melisa Lamri, Antonella della Malva, Djamel Djenane, et al.
Journal of Proteomics (2023) Vol. 278, pp. 104868-104868
Open Access | Times Cited: 28
In-depth exploration of the high and normal pH beef proteome: First insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times
Iliani Patinho, Daniel Silva Antonelo, Eduardo Francisquine Delgado, et al.
Meat Science (2024) Vol. 216, pp. 109557-109557
Closed Access | Times Cited: 7
Hypoxia-inducible factor-1 mediates the dynamic coordination of energy metabolism and meat color during early post-slaughter of Tan sheep meat
Shuang Gao, Ji Chen, Jiarui Cui, et al.
Food Bioscience (2025) Vol. 64, pp. 105924-105924
Closed Access
Exploring Genetic Influences on Equine Meat Quality: A Bioinformatics Approach
Martín Simón, Sanja Bogićević, Ana Kaić, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 533-533
Open Access
Proteomics integrated with metabolomics: Analysis of the internal mechanism underlying changes in meat quality in different muscles from bactrian camels
Rendalai Si, Liang Ming, Xueyan Yun, et al.
Food Chemistry X (2025) Vol. 26, pp. 102230-102230
Open Access
Chefs Saddle Up—Perceptions of Horse Meat as a Sustainable Gastronomic Alternative in France
Céline Vial, Arnaud Lamy, Maxime Sebbane
Foods (2025) Vol. 14, Iss. 4, pp. 638-638
Open Access
Potential mechanism of dietary palm kernel meal effect on muscle tenderness in Tibetan sheep revealed by proteomics and phosphorylated proteomics
Ying Ma, Lijuan Han, Shengzhen Hou, et al.
Food Chemistry (2025) Vol. 478, pp. 143668-143668
Open Access
Sequential window acquisition of all theoretical mass spectra (SWATH-MS) as an emerging proteomics approach for the discovery of dark-cutting beef biomarkers
Laura González‐Blanco, Mamen Oliván, Yolanda Diñeiro, et al.
Meat Science (2024) Vol. 217, pp. 109618-109618
Closed Access | Times Cited: 3
Comparative transcriptome analysis of slow-twitch and fast-twitch muscles in Kazakh horses
Jianwen Wang, Wanlu Ren, Zhiwen Sun, et al.
Meat Science (2024) Vol. 216, pp. 109582-109582
Closed Access | Times Cited: 2
The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteome
Tiantian Gu, Mingcai Duan, Li Chen, et al.
Food Chemistry X (2024) Vol. 25, pp. 102117-102117
Open Access | Times Cited: 2
Appropriate use of chemometrics for feasibility study for developing low-cost filter-based multi-parameter detection spectroscopic device for meat proximate analysis
Di Song, Qianyi Wu, Mohammed Kamruzzaman
Chemometrics and Intelligent Laboratory Systems (2023) Vol. 238, pp. 104844-104844
Open Access | Times Cited: 6
Identification of different myofiber types in pigs muscles and construction of regulatory networks
Chenchen Li, Yinuo Wang, Xiaohui Sun, et al.
BMC Genomics (2024) Vol. 25, Iss. 1
Open Access | Times Cited: 1
Identification of animal species of origin in meat based on glycopeptide analysis by UPLC–QTOF-MS
Jingjing Tai, Huang Hu, Xiaoji Cao, et al.
Analytical and Bioanalytical Chemistry (2023) Vol. 415, Iss. 29-30, pp. 7235-7246
Closed Access | Times Cited: 3
First comparison of early post-mortem proteomes in two goat muscle types: M. Longissimus thoracis and M. semitendinosus
Antonella della Malva, Melisa Lamri, Marzia Albenzio, et al.
Food Bioscience (2023) Vol. 56, pp. 103234-103234
Closed Access | Times Cited: 1
Proteomics as an Emerging Tool in Equine Meat Research: An Overview
Antonella della Malva, Mohammed Gagaoua, A. Sevi, et al.
Meat Technology (2023) Vol. 64, Iss. 2, pp. 401-406
Open Access | Times Cited: 1
Integrated metabolome, proteome, and transcriptome analysis explored the molecular mechanism of phosphoglycerate kinase 1 and pyruvate kinase M2 characterizing the postmortem meat quality
Caiyan Huang, Can Xiang, Fangzhou Wang, et al.
Food Frontiers (2024) Vol. 5, Iss. 4, pp. 1629-1641
Open Access
Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds
M.J. Beriain, Inmaculada Gómez, Susana García, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2443-2443
Open Access
Effect of Various Thermal Processing Methods on the Sensory, Textural, and Physicochemical Characteristics of Foal Meat
Renata Stanisławczyk, Jagoda Żurek, M. Rudy, et al.
Molecules (2024) Vol. 29, Iss. 22, pp. 5464-5464
Open Access
DIA-based quantitative proteomic insight of lamb meat quality: tenderness and amino acid profile under different grazing intensities
Jing Ji, Huan Yang, Minle Xu, et al.
LWT (2024), pp. 117285-117285
Open Access
Influência do pH final nos parâmetros físico-químicos, bioquímicos e sensoriais associados à qualidade da carne de bovinos >i<Bos indicus>/i<
Iliani Patinho
(2023)
Open Access
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