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:
Scaffolding fundamentals and recent advances in sustainable scaffolding techniques for cultured meat development
A.M.M. Nurul Alam, Chan-Jin Kim, So-Hee Kim, et al.
Food Research International (2024) Vol. 189, pp. 114549-114549
Open Access | Times Cited: 12
A.M.M. Nurul Alam, Chan-Jin Kim, So-Hee Kim, et al.
Food Research International (2024) Vol. 189, pp. 114549-114549
Open Access | Times Cited: 12
Showing 12 citing articles:
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs
Jieun Lee, Sayan Deb Dutta, Tejal V. Patil, et al.
Trends in Food Science & Technology (2025), pp. 104867-104867
Closed Access
Jieun Lee, Sayan Deb Dutta, Tejal V. Patil, et al.
Trends in Food Science & Technology (2025), pp. 104867-104867
Closed Access
Current Challenges, and Potential Solutions to Increase Acceptance and Long-Term Consumption of Cultured Meat and Edible Insects – A Review
Jia Wen Xanthe Lin, Narmatha DO Maran, Amanda JiaYing Lim, et al.
Future Foods (2025), pp. 100544-100544
Open Access
Jia Wen Xanthe Lin, Narmatha DO Maran, Amanda JiaYing Lim, et al.
Future Foods (2025), pp. 100544-100544
Open Access
Fat Forward: Cultivating Bovine Adipocytes on Bioscaffolds
Apeksha Bharatgiri Goswami, Joanna Biazik, Johannes le Coutre
Current Research in Food Science (2025), pp. 101047-101047
Open Access
Apeksha Bharatgiri Goswami, Joanna Biazik, Johannes le Coutre
Current Research in Food Science (2025), pp. 101047-101047
Open Access
Cutting edge technologies for the evaluation of Plant-based food and meat Quality: A Comprehensive review
AMM Nurul Alam, MA Hashem, AM Matar, et al.
Meat Research | ISSN (Online Version) 2790-1971 (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 3
AMM Nurul Alam, MA Hashem, AM Matar, et al.
Meat Research | ISSN (Online Version) 2790-1971 (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 3
Characterization of Imitated Hybrid Cultured Meat Patty to Compare with Beef Meat
AMM Nurul Alam, Md Jakir Hossain, Eun-Yeong Lee, et al.
Food Science of Animal Resources (2024)
Open Access | Times Cited: 3
AMM Nurul Alam, Md Jakir Hossain, Eun-Yeong Lee, et al.
Food Science of Animal Resources (2024)
Open Access | Times Cited: 3
Synergistic effects of gamma irradiation and butylated hydroxyanisole on the sensory, physicochemical, and microbiological quality of beef
M Sadakuzzaman, Md. Mukhlesur Rahman, Md. Abul Hashem, et al.
Applied Food Research (2024), pp. 100547-100547
Open Access | Times Cited: 2
M Sadakuzzaman, Md. Mukhlesur Rahman, Md. Abul Hashem, et al.
Applied Food Research (2024), pp. 100547-100547
Open Access | Times Cited: 2
Optimization of differentiation conditions for porcine adipose-derived mesenchymal stem cells and analysis of fatty acids in cultured fat
Peipei Liu, Zijiang Yang, Wenjuan Song, et al.
Food Research International (2024) Vol. 194, pp. 114853-114853
Closed Access | Times Cited: 1
Peipei Liu, Zijiang Yang, Wenjuan Song, et al.
Food Research International (2024) Vol. 194, pp. 114853-114853
Closed Access | Times Cited: 1
Chicken Embryo Fibroblast Viability and Trans-Differentiation Potential for Cultured Meat Production Across Passages
So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, et al.
(2024)
Open Access | Times Cited: 1
So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, et al.
(2024)
Open Access | Times Cited: 1
Highly aligned myotubes formation of piscine satellite cells in 3D fibrin hydrogels of cultured meat
Hanghang Lou, Hongyun Lu, Shengliang Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136879-136879
Closed Access | Times Cited: 1
Hanghang Lou, Hongyun Lu, Shengliang Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136879-136879
Closed Access | Times Cited: 1
Flavor and Taste Development Methods in Meat: Techniques and Emerging Trends
Md Jakir Hossain, AMM Nurul Alam, So-Hee Kim, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 266-281
Open Access | Times Cited: 1
Md Jakir Hossain, AMM Nurul Alam, So-Hee Kim, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 266-281
Open Access | Times Cited: 1
Chicken Embryo Fibroblast Viability and Trans-Differentiation Potential for Cultured Meat Production Across Passages
So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, et al.
Cells (2024) Vol. 13, Iss. 20, pp. 1734-1734
Open Access
So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, et al.
Cells (2024) Vol. 13, Iss. 20, pp. 1734-1734
Open Access
Utilizing 3D printing to create sustainable novel food products with innovative ingredients
Min Feng, Min Zhang, Bhesh Bhandari, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103873-103873
Closed Access
Min Feng, Min Zhang, Bhesh Bhandari, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103873-103873
Closed Access
