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:

Animal-free scaffold from brown algae provides a three-dimensional cell growth and differentiation environment for steak-like cultivated meat
Hee-Jae Lee, Dasom Kim, Kyeong Hun Choi, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109944-109944
Open Access | Times Cited: 11

Showing 11 citing articles:

3D bioprinting: Advancing the future of food production layer by layer
Nisansala Chandimali, Seon-Gyeong Bak, Eun Hyun Park, et al.
Food Chemistry (2025) Vol. 471, pp. 142828-142828
Closed Access | Times Cited: 1
Green fusion proteins: An approach to sustainable nutrition blending plant and algae-based proteins for a circular food system
Surumpa Jareonsin, Chayakorn Pumas, Daranrat Jaitiang, et al.
Future Foods (2024) Vol. 10, pp. 100415-100415
Open Access | Times Cited: 4
Sustainable aligned gelatin-chitosan cryogel scaffolds as a cost-effective platform for steak-like cultured meat
Manho Kim, Woo-seok Kim, Chanho Lee, et al.
Food Hydrocolloids (2025), pp. 111149-111149
Closed Access
Microfluidic cell carriers for cultured meat
Yue Zhang, Guanglin Wu, Xiaoying Hu, et al.
Food Chemistry (2025), pp. 144149-144149
Closed Access
Biomaterials in cellular agriculture and plant-based foods for the future
Edward Gordon, In‐Young Choi, Armaghan Amanipour, et al.
Nature Reviews Materials (2025)
Closed Access
Towards more realistic cultivated meat by rethinking bioengineering approaches
Marie Piantino, Quentin Müller, Chika Nakadozono, et al.
Trends in biotechnology (2024)
Open Access | Times Cited: 1
Nutritional and sustainability aspects of algae and fungi sources in the seafood analogs
Atefeh Karimidastjerd, Zehra Gulsunoglu‐Konuskan, Burcu Ersoy, et al.
Annals of Animal Science (2024)
Open Access
Emerging Materials in Cultivated Meat: Engineering Sustainable Food Solutions – A Review
Lingxiao Wang, Gang Li, Xinxin Li, et al.
Advanced Functional Materials (2024)
Closed Access
Scaffolds bioink for 3D Bioprinting
Jin-Hee An, Hack-Youn Kim
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 126-144
Open Access
The nutritional paradigm of cultivated meat: Bridging science and sustainability
Pei Ying Lim, Ratima Suntornnond, Deepak Choudhury
Trends in Food Science & Technology (2024) Vol. 156, pp. 104838-104838
Closed Access
A review on the characterization of edible scaffolds for cultured meat: Physical, chemical, biocompatibility, and food safety evaluation methods
Ermie Mariano, Da Young Lee, Joo Hyun Lee, et al.
Food Chemistry (2024), pp. 142493-142493
Closed Access
Decellularized Green and Brown Macroalgae as Cellulose Matrices for Tissue Engineering
Caitlin Berry-Kilgour, Indrawati Oey, Jaydee D. Cabral, et al.
Journal of Functional Biomaterials (2024) Vol. 15, Iss. 12, pp. 390-390
Open Access
Page 1

Scroll to top