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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:

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

Showing 1-25 of 86 citing articles:

Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review
Caiyan Huang, Chengli Hou, Muawuz Ijaz, et al.
Trends in Food Science & Technology (2020) Vol. 105, pp. 416-432
Closed Access | Times Cited: 88
Proteomic biomarkers of beef colour
Mohammed Gagaoua, Joanne Hughes, Claudia Terlouw, et al.
Trends in Food Science & Technology (2020) Vol. 101, pp. 234-252
Open Access | Times Cited: 80
Recent Updates in Meat Color Research: Integrating Traditional and High-Throughput Approaches
Ranjith Ramanathan, Melvin C. Hunt, R.A. Mancini, et al.
Meat and Muscle Biology (2020) Vol. 4, Iss. 2
Open Access | Times Cited: 77
Effect of static magnetic field extended supercooling preservation on beef quality
Hengxun Lin, Songsong Zhao, Xinyi Han, et al.
Food Chemistry (2021) Vol. 370, pp. 131264-131264
Closed Access | Times Cited: 62
Intrinsic and Extrinsic Factors Affecting the Color of Fresh Beef Meat—Comprehensive Review
Alejandro Poveda‐Arteaga, Johannes Krell, Monika Gibis, et al.
Applied Sciences (2023) Vol. 13, Iss. 7, pp. 4382-4382
Open Access | Times Cited: 29
Unraveling proteome changes of Holstein beef M. semitendinosus and its relationship to meat discoloration during post-mortem storage analyzed by label-free mass spectrometry
Qianqian Yu, Wei Wu, Xiaojing Tian, et al.
Journal of Proteomics (2016) Vol. 154, pp. 85-93
Closed Access | Times Cited: 82
Towards muscle-specific meat color stability of Chinese Luxi yellow cattle: A proteomic insight into post-mortem storage
Wei Wu, Qianqian Yu, Yu Fu, et al.
Journal of Proteomics (2015) Vol. 147, pp. 108-118
Closed Access | Times Cited: 76
Differential proteomic analysis to identify proteins associated with quality traits of frozen mud shrimp ( Solenocera melantho ) using an iTRAQ-based strategy
Jing Shi, Longteng Zhang, Yutian Lei, et al.
Food Chemistry (2018) Vol. 251, pp. 25-32
Closed Access | Times Cited: 76
Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls
Anna C.V.C.S. Canto, Bruno R.C. Costa-Lima, Surendranath P. Suman, et al.
Meat Science (2016) Vol. 121, pp. 19-26
Open Access | Times Cited: 74
Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process
Xiaojing Tian, Wei Wu, Qianqian Yu, et al.
Innovative Food Science & Emerging Technologies (2016) Vol. 34, pp. 259-266
Closed Access | Times Cited: 73
The application of gene marker-assisted selection and proteomics for the best meat quality criteria and body measurements in Qinchuan cattle breed
Mohamed E. Abd El‐Hack, Sameh A. Abdelnour, Ayman A. Swelum, et al.
Molecular Biology Reports (2018) Vol. 45, Iss. 5, pp. 1445-1456
Closed Access | Times Cited: 69
Comparative proteomics to reveal muscle-specific beef color stability of Holstein cattle during post-mortem storage
Qianqian Yu, Wei Wu, Xiaojing Tian, et al.
Food Chemistry (2017) Vol. 229, pp. 769-778
Closed Access | Times Cited: 67
Effects of protein posttranslational modifications on meat quality: A review
Xin Li, Dequan Zhang, Chi Ren, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 1, pp. 289-331
Open Access | Times Cited: 65
Identification of Biomarkers Associated with the Rearing Practices, Carcass Characteristics, and Beef Quality: An Integrative Approach
Mohammed Gagaoua, Valérie Monteils, Sébastien Couvreur, et al.
Journal of Agricultural and Food Chemistry (2017) Vol. 65, Iss. 37, pp. 8264-8278
Open Access | Times Cited: 64
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
Effects of protein phosphorylation on color stability of ground meat
Meng Li, Xin Li, Jianzeng Xin, et al.
Food Chemistry (2016) Vol. 219, pp. 304-310
Closed Access | Times Cited: 59
The study of protein biomarkers to understand the biochemical processes underlying beef color development in young bulls
Mohammed Gagaoua, Claudia Terlouw, Brigitte Picard
Meat Science (2017) Vol. 134, pp. 18-27
Open Access | Times Cited: 57
Intramuscular variations of proteome and muscle fiber type distribution in semimembranosus and semitendinosus muscles associated with pork quality
Gap‐Don Kim, Han‐Sul Yang, Jin‐Yeon Jeong
Food Chemistry (2017) Vol. 244, pp. 143-152
Closed Access | Times Cited: 53
Changes in the Sarcoplasmic Proteome of Beef Muscles with Differential Color Stability during Postmortem Aging
Mahesh N. Nair, Shuting Li, Carol M. Beach, et al.
Meat and Muscle Biology (2018) Vol. 2, Iss. 1
Open Access | Times Cited: 52
Proteome changes on water-holding capacity of yak longissimus lumborum during postmortem aging
Huixin Zuo, Ling Han, Qunli Yu, et al.
Meat Science (2016) Vol. 121, pp. 409-419
Closed Access | Times Cited: 51
Reverse Phase Protein array for the quantification and validation of protein biomarkers of beef qualities: The case of meat color from Charolais breed
Mohammed Gagaoua, Muriel Bonnet, Leanne de Koning, et al.
Meat Science (2018) Vol. 145, pp. 308-319
Open Access | Times Cited: 51
Integrating identification and targeted proteomics to discover the potential indicators of postmortem lamb meat quality
Caiyan Huang, Christophe Blecker, Li Chen, et al.
Meat Science (2023) Vol. 199, pp. 109126-109126
Open Access | Times Cited: 16
Proteomic approaches to characterize biochemistry of fresh beef color
Surendranath P. Suman, Yifei Wang, Mohammed Gagaoua, et al.
Journal of Proteomics (2023) Vol. 281, pp. 104893-104893
Open Access | Times Cited: 15
Integrating multiple microstructure and water distribution visual analysis to reveal the moisture release and quality deterioration of precooked beef during freezing-thawing-reheating processes
Hengxun Lin, Liye Cui, Yong Chen, et al.
Food Chemistry (2024) Vol. 461, pp. 140878-140878
Closed Access | Times Cited: 5
Quantitative phosphoproteomic analysis among muscles of different color stability using tandem mass tag labeling
Li Zheng, Meng Li, Xin Li, et al.
Food Chemistry (2017) Vol. 249, pp. 8-15
Closed Access | Times Cited: 45
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