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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:

Study on the changes of goat meat quality and the expression of 17 quality-related genes within 48 h of postmortem aging
Yu Xiao, Shangchen Fu, Yang Jiao, et al.
Food Research International (2022) Vol. 158, pp. 111506-111506
Closed Access | Times Cited: 9

Showing 9 citing articles:

Modification of the structure and physicochemical properties of goat myosin by catechin
Guanxu Liu, Zekun Li, Changchun Hao, et al.
Food Bioscience (2024) Vol. 59, pp. 103830-103830
Closed Access | Times Cited: 6
Analysis of quality changes of Hengshan goat hindquarter meat at four storage temperatures
Yu Xiao, Jing Zhao, Xueru Zhang, et al.
Journal of Food Composition and Analysis (2023) Vol. 117, pp. 105129-105129
Closed Access | Times Cited: 11
Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures
Yu‐Tsung Cheng, Ping‐Hsiu Huang, Wen‐Chien Lu, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 11
A Review of microRNA in Cheese: From Processing to Putative Biological Implications
Olubukunmi Amos Ilori, Diana Marisol Abrego-Guandique, Maria Cristina Caroleo, et al.
Food Bioscience (2025), pp. 106290-106290
Closed Access
Effect of ultrasound‐assisted L‐lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging
Shuangyi Xu, Xiuyun Guo, Chao Fu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4162-4177
Closed Access | Times Cited: 3
Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Quality: An Overview
Mohammed Gagaoua, Laura Alessandroni, Annada Das, et al.
Meat Technology (2023) Vol. 64, Iss. 1, pp. 20-40
Open Access | Times Cited: 7
Revealing the spoilage characteristics of refrigerated prepared beef steak by advanced bioinformatics tools
Wendi Zhang, Yongsheng Ni, Yong Xie, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7688-7703
Closed Access | Times Cited: 1
Protein Phosphorylation Induced by Pyruvate Kinase M2 Inhibited Myofibrillar Protein Degradation in Post-Mortem Muscle
Chi Ren, Xubo Song, Yu Dong, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 41, pp. 15280-15286
Closed Access | Times Cited: 3
MEAT COLOUR DIFFERENCES BETWEEN ALPINE, BALKAN AND SERBIAN WHITE GOAT BREEDS SLAUGHTERED AT 18 KG OF BODY WEIGHT
N. Stanišić, Nevena Maksimović, Bogdan Cekić, et al.
(2023), pp. 331-340
Open Access | Times Cited: 1
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