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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:

Meat science: From proteomics to integrated omics towards system biology
Angelo D’Alessandro, Lello Zolla
Journal of Proteomics (2012) Vol. 78, pp. 558-577
Closed Access | Times Cited: 144

Showing 1-25 of 144 citing articles:

Biomarkers of meat tenderness: Present knowledge and perspectives in regards to our current understanding of the mechanisms involved
Ahmed Ouali, Mohammed Gagaoua, Yasmine Boudida, et al.
Meat Science (2013) Vol. 95, Iss. 4, pp. 854-870
Open Access | Times Cited: 273
Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies
Robyn D. Warner, T. L. Wheeler, Minh Ha, et al.
Meat Science (2021) Vol. 185, pp. 108657-108657
Open Access | Times Cited: 136
Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies
Yuan H. Brad Kim, Danyi Ma, Derico Setyabrata, et al.
Meat Science (2018) Vol. 144, pp. 74-90
Open Access | Times Cited: 161
Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat
Kezhou Cai, Wenjie Shao, X. Chen, et al.
Poultry Science (2017) Vol. 97, Iss. 1, pp. 337-346
Open Access | Times Cited: 125
Influence of oxidative damage to proteins on meat tenderness using a proteomics approach
Jéssica Moraes Malheiros, Camila Pereira Braga, Ryan Grove, et al.
Meat Science (2018) Vol. 148, pp. 64-71
Open Access | Times Cited: 115
Differences in Beef Quality between Angus (Bos taurus taurus) and Nellore (Bos taurus indicus) Cattle through a Proteomic and Phosphoproteomic Approach
Rafael Torres de Souza Rodrigues, M. L. Chizzotti, Camilo Elber Vital, et al.
PLoS ONE (2017) Vol. 12, Iss. 1, pp. e0170294-e0170294
Open Access | Times Cited: 111
Meta-proteomics for the discovery of protein biomarkers of beef tenderness: An overview of integrated studies
Brigitte Picard, Mohammed Gagaoua
Food Research International (2019) Vol. 127, pp. 108739-108739
Open Access | Times Cited: 108
A large-scale comparison of meat quality and intramuscular fatty acid composition among three Chinese indigenous pig breeds
Yizhong Huang, Lisheng Zhou, Junjie Zhang, et al.
Meat Science (2020) Vol. 168, pp. 108182-108182
Closed Access | Times Cited: 89
Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein
Dewei Kong, Rongwei Han, Mengdi Yuan, et al.
Ultrasonics Sonochemistry (2023) Vol. 93, pp. 106309-106309
Open Access | Times Cited: 36
Proteomics of model and crop plant species: Status, current limitations and strategic advances for crop improvement
Hervé Vanderschuren, Ezequiel Matías Lentz, Ima Mulyama Zainuddin, et al.
Journal of Proteomics (2013) Vol. 93, pp. 5-19
Closed Access | Times Cited: 91
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
Proteome changes underpin improved meat quality and yield of chickens (Gallus gallus) fed the probiotic Enterococcus faecium
Aijuan Zheng, Jianjie Luo, Kun Meng, et al.
BMC Genomics (2014) Vol. 15, Iss. 1
Open Access | Times Cited: 75
Proteomic Investigations of Beef Tenderness
Brigitte Picard, Mohammed Gagaoua
Elsevier eBooks (2017), pp. 177-197
Closed Access | Times Cited: 72
Longissimus dorsi muscle label-free quantitative proteomic reveals biological mechanisms associated with intramuscular fat deposition
Mirele Poleti, Luciana Correia de Almeida Regitano, Gustavo H.M.F. Souza, et al.
Journal of Proteomics (2018) Vol. 179, pp. 30-41
Closed Access | Times Cited: 69
Strategies for Development of a Next-Generation Protein Sequencing Platform
Nicholas Callahan, Jennifer Tullman, Zvi Kelman, et al.
Trends in Biochemical Sciences (2019) Vol. 45, Iss. 1, pp. 76-89
Open Access | Times Cited: 68
Explaining meat quality of bulls and steers by differential proteome and phosphoproteome analysis of skeletal muscle
L.H.P. Silva, Rafael Torres de Souza Rodrigues, Débora E.F. Assis, et al.
Journal of Proteomics (2019) Vol. 199, pp. 51-66
Open Access | Times Cited: 58
Protected Organic Acids Improved Growth Performance, Nutrient Digestibility, and Decreased Gas Emission in Broilers
Dinh Hai Nguyen, In Ho Kim
Animals (2020) Vol. 10, Iss. 3, pp. 416-416
Open Access | Times Cited: 52
Effect of processing on in vitro digestibility (IVPD) of food proteins
Vibeke Orlien, Kataneh Aalaei, Mahesha M. Poojary, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 16, pp. 2790-2839
Closed Access | Times Cited: 44
First insights into the dynamic protein changes in goat Semitendinosus muscle during the post-mortem period using high-throughput proteomics
Melisa Lamri, Antonella della Malva, Djamel Djenane, et al.
Meat Science (2023) Vol. 202, pp. 109207-109207
Open Access | Times Cited: 18
Network Analysis Reveals Putative Genes Affecting Meat Quality in Angus Cattle
Raluca G. Mateescu, Dorian J. Garrick, James M. Reecy
Frontiers in Genetics (2017) Vol. 8
Open Access | Times Cited: 60
Phosphorylation prevents in vitro myofibrillar proteins degradation by μ-calpain
Zheng Li, Xin Li, Xing Gao, et al.
Food Chemistry (2016) Vol. 218, pp. 455-462
Closed Access | Times Cited: 59
Proteome basis for intramuscular variation in color stability of beef semimembranosus
Mahesh N. Nair, Surendranath P. Suman, Manish Kumar Chatli, et al.
Meat Science (2015) Vol. 113, pp. 9-16
Closed Access | Times Cited: 58
Biomarker discovery and applications for foods and beverages: Proteomics to nanoproteomics
Ganesh Kumar Agrawal, Anna Maria Timperio, Lello Zolla, et al.
Journal of Proteomics (2013) Vol. 93, pp. 74-92
Closed Access | Times Cited: 58
Apoptosis in muscle-to-meat aging process: The omic witness
Valentina Longo, Alessandro Lana, Maria Teresa Bottero, et al.
Journal of Proteomics (2015) Vol. 125, pp. 29-40
Open Access | Times Cited: 55
Label-free quantitative proteomic analysis reveals muscle contraction and metabolism proteins linked to ultimate pH in bovine skeletal muscle
Mirele Poleti, Cristina Tschorny Moncau, Bárbara Silva-Vignato, et al.
Meat Science (2018) Vol. 145, pp. 209-219
Closed Access | Times Cited: 51
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