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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:

Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan
Minh Ha, P. McGilchrist, Rod Polkinghorne, et al.
Food Research International (2019) Vol. 125, pp. 108528-108528
Closed Access | Times Cited: 61

Showing 1-25 of 61 citing articles:

Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values
Chunbao Li, Anthony Pius Bassey, Guanghong Zhou
Annual Review of Food Science and Technology (2023) Vol. 14, Iss. 1, pp. 85-111
Open Access | Times Cited: 23
Effects of Feeding Regimes and Postmortem Aging on Meat Quality, Fatty Acid Composition, and Volatile Flavor of Longissimus Thoracis Muscle in Sunit Sheep
Zhihao Yang, Chang Liu, Lu Dou, et al.
Animals (2022) Vol. 12, Iss. 22, pp. 3081-3081
Open Access | Times Cited: 29
Mechanisms and strategies to tailor dry-aged meat flavour
Renyu Zhang, Michelle Ji Yeon Yoo, Alastair B. Ross, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 400-411
Closed Access | Times Cited: 36
Muscle fibre type composition influences the formation of odour-active volatiles in beef
Zhenzhao Li, Minh Ha, Damian Frank, et al.
Food Research International (2023) Vol. 165, pp. 112468-112468
Closed Access | Times Cited: 15
Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking
Zhenzhao Li, Minh Ha, Damian Frank, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3113-3113
Open Access | Times Cited: 30
Current research and emerging tools to improve fresh red meat quality
Mohammed Gagaoua, Geraldine Duffy, Carlos Álvarez, et al.
Irish Journal of Agricultural and Food Research (2022) Vol. 61, Iss. 1
Open Access | Times Cited: 22
Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging
Lu Dou, Chang Liu, Zhihao Yang, et al.
Journal of Food Science (2022) Vol. 87, Iss. 6, pp. 2578-2594
Closed Access | Times Cited: 21
Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry
Nara Regina Brandão Cônsolo, Ana Paula Moraes de Paula, Jonatã Henrique Rezende-de-Souza, et al.
Food Research International (2024) Vol. 190, pp. 114566-114566
Closed Access | Times Cited: 4
Dry-aged beef manufactured in Japan: Microbiota identification and their effects on product characteristics
Nana Mikami, Takahito Toyotome, Yoshitaka Yamashiro, et al.
Food Research International (2020) Vol. 140, pp. 110020-110020
Closed Access | Times Cited: 32
Oxidative stability, proteolysis, and in vitro digestibility of fresh and long-term frozen stored in-bag dry-aged lean beef
Renyu Zhang, Michelle Ji Yeon Yoo, Mustafa M. Farouk
Food Chemistry (2020) Vol. 344, pp. 128601-128601
Closed Access | Times Cited: 30
Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat properties
Sara Álvarez, Anne Maria Mullen, Ruth M. Hamill, et al.
Advances in food and nutrition research (2021), pp. 97-130
Closed Access | Times Cited: 25
Detection of lipidomics characterization of tuna meat during different wet-aging stages using iKnife rapid evaporative ionization mass spectrometry
Qing Shen, Gongshuai Song, Qiaoling Zhao, et al.
Food Research International (2022) Vol. 156, pp. 111307-111307
Closed Access | Times Cited: 18
Evaluating high pressure processing as a strategy to accelerate water loss and its effect on eating quality in dry aged beef: A preliminary study
Mary Ann Kent, Eduarda M. Cabral, Anne Maria Mullen, et al.
Applied Food Research (2025), pp. 100786-100786
Open Access
Molecular Characterization of Microbial and Fungal Communities on Dry-Aged Beef of Hanwoo Using Metagenomic Analysis
Sangdon Ryu, Minhye Shin, Soo‐Hyun Cho, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1571-1571
Open Access | Times Cited: 26
Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea
Yuming Wei, Shimao Fang, Ge Jin, et al.
International Journal of Food Science & Technology (2020) Vol. 55, Iss. 8, pp. 2931-2941
Closed Access | Times Cited: 24
Towards an integration of pre- and post-slaughter factors affecting the eating quality of beef
Grzegorz Pogorzelski, Ewelina Pogorzelska-Nowicka, Paweł Pogorzelski, et al.
Livestock Science (2021) Vol. 255, pp. 104795-104795
Closed Access | Times Cited: 23
Influence of Ageing Time and Method on Beef Quality and Safety
Sara Khazzar, Severino Segato, Giorgia Riuzzi, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3250-3250
Open Access | Times Cited: 9
Freezing/thawing as an accelerating process of wet- and dry-aged Nellore beef
Angélica Sousa Guimarães, Gabriela de Barros Silva Haddad, Jéssica Sousa Guimarães, et al.
Meat Science (2024) Vol. 211, pp. 109443-109443
Closed Access | Times Cited: 3
A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species
Ibironke O. Popoola, Philip O. Soladoye, Nicole J. Gaudette, et al.
Food Reviews International (2020) Vol. 38, Iss. sup1, pp. 266-285
Closed Access | Times Cited: 23
Quality Multiverse of Beef and Pork Meat in a Single Score
S Rajic, Sara Simunović, Vesna Djordjević, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1154-1154
Open Access | Times Cited: 14
Effect of sampling position in fresh, dry-aged and wet-aged beef from M. Longissimus dorsi of Simmental cattle analyzed by 1H NMR spectroscopy
Greta Bischof, Franziska Witte, Nino Terjung, et al.
Food Research International (2022) Vol. 156, pp. 111334-111334
Closed Access | Times Cited: 14
Rapid Evaporative Ionisation Mass Spectrometry fingerprinting can discriminate lamb meat due to different ageing methods and levels of dehydration
Renyu Zhang, Alastair B. Ross, Noby Jacob, et al.
Journal of Proteomics (2022) Vol. 272, pp. 104771-104771
Closed Access | Times Cited: 13
Microbiological quality and safety of vacuum-packaged white-tailed deer meat stored at 4 °C
Mikaela Sauvala, Per Johansson, Johanna Björkroth, et al.
International Journal of Food Microbiology (2023) Vol. 390, pp. 110110-110110
Closed Access | Times Cited: 8
High Oxygen Modified Atmosphere Packaging Negatively Influences Consumer Acceptability Traits of Pork
Yunling Peng, Karunia Adhiputra, A. Padayachee, et al.
Foods (2019) Vol. 8, Iss. 11, pp. 567-567
Open Access | Times Cited: 21
The dry aged beef paradox: Why dry aging is sometimes not better than wet aging
Nino Terjung, Franziska Witte, Volker Heinz
Meat Science (2020) Vol. 172, pp. 108355-108355
Closed Access | Times Cited: 19
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