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 dry-aging on meat quality attributes and metabolite profiles of beef loins
Yuan H. Brad Kim, Robert Kemp, Linda M. Samuelsson
Meat Science (2015) Vol. 111, pp. 168-176
Closed Access | Times Cited: 231
Yuan H. Brad Kim, Robert Kemp, Linda M. Samuelsson
Meat Science (2015) Vol. 111, pp. 168-176
Closed Access | Times Cited: 231
Showing 1-25 of 231 citing articles:
Meat flavour in pork and beef – From animal to meal
Margit Dall Aaslyng, Lene Meinert
Meat Science (2017) Vol. 132, pp. 112-117
Closed Access | Times Cited: 192
Margit Dall Aaslyng, Lene Meinert
Meat Science (2017) Vol. 132, pp. 112-117
Closed Access | Times Cited: 192
The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects
Inmaculada Gómez, Rasmi Janardhanan, Francisco C. Ibáñez, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1416-1416
Open Access | Times Cited: 184
Inmaculada Gómez, Rasmi Janardhanan, Francisco C. Ibáñez, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1416-1416
Open Access | Times Cited: 184
Changes in volatile flavor of yak meat during oxidation based on multi-omics
Qun Huang, Kai Dong, Wang Qia, et al.
Food Chemistry (2021) Vol. 371, pp. 131103-131103
Closed Access | Times Cited: 182
Qun Huang, Kai Dong, Wang Qia, et al.
Food Chemistry (2021) Vol. 371, pp. 131103-131103
Closed Access | Times Cited: 182
Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
X. Sun, Yumei Yu, Zhenyu Wang, et al.
Food Chemistry (2024) Vol. 448, pp. 138972-138972
Closed Access | Times Cited: 22
X. Sun, Yumei Yu, Zhenyu Wang, et al.
Food Chemistry (2024) Vol. 448, pp. 138972-138972
Closed Access | Times Cited: 22
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
Yuan H. Brad Kim, Danyi Ma, Derico Setyabrata, et al.
Meat Science (2018) Vol. 144, pp. 74-90
Open Access | Times Cited: 161
Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content
Xing Tian, Zong Jun Li, Yu Chao, et al.
Food Research International (2020) Vol. 137, pp. 109456-109456
Closed Access | Times Cited: 113
Xing Tian, Zong Jun Li, Yu Chao, et al.
Food Research International (2020) Vol. 137, pp. 109456-109456
Closed Access | Times Cited: 113
MEATabolomics: Muscle and Meat Metabolomics in Domestic Animals
Susumu Muroya, Shuji Ueda, Tomohiko Komatsu, et al.
Metabolites (2020) Vol. 10, Iss. 5, pp. 188-188
Open Access | Times Cited: 98
Susumu Muroya, Shuji Ueda, Tomohiko Komatsu, et al.
Metabolites (2020) Vol. 10, Iss. 5, pp. 188-188
Open Access | Times Cited: 98
The Bovine Metabolome
Aidin Foroutan, Carolyn Fitzsimmons, Rupasri Mandal, et al.
Metabolites (2020) Vol. 10, Iss. 6, pp. 233-233
Open Access | Times Cited: 95
Aidin Foroutan, Carolyn Fitzsimmons, Rupasri Mandal, et al.
Metabolites (2020) Vol. 10, Iss. 6, pp. 233-233
Open Access | Times Cited: 95
Dry-aging improves meat quality attributes of grass-fed beef loins
Jordy E. Berger, Yuan H. Brad Kim, Jerrad F. Legako, et al.
Meat Science (2018) Vol. 145, pp. 285-291
Closed Access | Times Cited: 92
Jordy E. Berger, Yuan H. Brad Kim, Jerrad F. Legako, et al.
Meat Science (2018) Vol. 145, pp. 285-291
Closed Access | Times Cited: 92
Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses
Hyun Jung Lee, Juhui Choe, Minsu Kim, et al.
Meat Science (2019) Vol. 151, pp. 82-88
Closed Access | Times Cited: 79
Hyun Jung Lee, Juhui Choe, Minsu Kim, et al.
Meat Science (2019) Vol. 151, pp. 82-88
Closed Access | Times Cited: 79
A comprehensive review of drying meat products and the associated effects and changes
Ahmed Mediani, Hamizah Shahirah Hamezah, Faidruz Azura Jam, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 50
Ahmed Mediani, Hamizah Shahirah Hamezah, Faidruz Azura Jam, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 50
Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon
Yang Wang, Zhaoming Wang, Qingli Han, et al.
Food Research International (2022) Vol. 155, pp. 110987-110987
Closed Access | Times Cited: 39
Yang Wang, Zhaoming Wang, Qingli Han, et al.
Food Research International (2022) Vol. 155, pp. 110987-110987
Closed Access | Times Cited: 39
Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
Renyu Zhang, E. Paván, Alastair B. Ross, et al.
Journal of Proteomics (2023) Vol. 276, pp. 104836-104836
Closed Access | Times Cited: 31
Renyu Zhang, E. Paván, Alastair B. Ross, et al.
Journal of Proteomics (2023) Vol. 276, pp. 104836-104836
Closed Access | Times Cited: 31
Microbiological safety of aged meat
Konstantinos Koutsoumanis, Ana Allende, Avelino Álvarez‐Ordóñez, et al.
EFSA Journal (2023) Vol. 21, Iss. 1
Open Access | Times Cited: 25
Konstantinos Koutsoumanis, Ana Allende, Avelino Álvarez‐Ordóñez, et al.
EFSA Journal (2023) Vol. 21, Iss. 1
Open Access | Times Cited: 25
Umami Characteristics and Taste Improvement Mechanism of Meat
Md Jakir Hossain, AMM Nurul Alam, Eun-Yeong Lee, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 3, pp. 515-532
Open Access | Times Cited: 13
Md Jakir Hossain, AMM Nurul Alam, Eun-Yeong Lee, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 3, pp. 515-532
Open Access | Times Cited: 13
Nontargeted metabolomics reveals dynamic changes in the quality of fresh yak meat during ice-temperature preservation
Zheng-Xu Fu, Yuncheng Li, Caiying Zhang, et al.
LWT (2024) Vol. 206, pp. 116579-116579
Open Access | Times Cited: 9
Zheng-Xu Fu, Yuncheng Li, Caiying Zhang, et al.
LWT (2024) Vol. 206, pp. 116579-116579
Open Access | Times Cited: 9
Metabolomics Profiling to Determine the Effect of Postmortem Aging on Color and Lipid Oxidative Stabilities of Different Bovine Muscles
Danyi Ma, Yuan H. Brad Kim, Bruce R. Cooper, et al.
Journal of Agricultural and Food Chemistry (2017) Vol. 65, Iss. 31, pp. 6708-6716
Closed Access | Times Cited: 87
Danyi Ma, Yuan H. Brad Kim, Bruce R. Cooper, et al.
Journal of Agricultural and Food Chemistry (2017) Vol. 65, Iss. 31, pp. 6708-6716
Closed Access | Times Cited: 87
Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins
Yuan H. Brad Kim, Brandon M. Meyers, Hyun‐Wook Kim, et al.
Meat Science (2016) Vol. 123, pp. 57-63
Open Access | Times Cited: 79
Yuan H. Brad Kim, Brandon M. Meyers, Hyun‐Wook Kim, et al.
Meat Science (2016) Vol. 123, pp. 57-63
Open Access | Times Cited: 79
NMR-based metabolomics for simultaneously evaluating multiple determinants of primary beef quality in Japanese Black cattle
Yoshinori Kodani, Takuya Miyakawa, Tomohiko Komatsu, et al.
Scientific Reports (2017) Vol. 7, Iss. 1
Open Access | Times Cited: 79
Yoshinori Kodani, Takuya Miyakawa, Tomohiko Komatsu, et al.
Scientific Reports (2017) Vol. 7, Iss. 1
Open Access | Times Cited: 79
Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef
Hyun Jung Lee, Ji Won Yoon, Minsu Kim, et al.
Meat Science (2019) Vol. 153, pp. 152-158
Closed Access | Times Cited: 73
Hyun Jung Lee, Ji Won Yoon, Minsu Kim, et al.
Meat Science (2019) Vol. 153, pp. 152-158
Closed Access | Times Cited: 73
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
Minh Ha, P. McGilchrist, Rod Polkinghorne, et al.
Food Research International (2019) Vol. 125, pp. 108528-108528
Closed Access | Times Cited: 61
Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach
Derico Setyabrata, Bruce R. Cooper, Tiago J. P. Sobreira, et al.
Food Research International (2020) Vol. 139, pp. 109969-109969
Open Access | Times Cited: 54
Derico Setyabrata, Bruce R. Cooper, Tiago J. P. Sobreira, et al.
Food Research International (2020) Vol. 139, pp. 109969-109969
Open Access | Times Cited: 54
Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins
Dongheon Lee, Hyun Jung Lee, Ji Won Yoon, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 146-146
Open Access | Times Cited: 42
Dongheon Lee, Hyun Jung Lee, Ji Won Yoon, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 146-146
Open Access | Times Cited: 42
Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles
Derico Setyabrata, Danyi Ma, Shaojun Xie, et al.
Food Chemistry X (2023) Vol. 18, pp. 100660-100660
Open Access | Times Cited: 22
Derico Setyabrata, Danyi Ma, Shaojun Xie, et al.
Food Chemistry X (2023) Vol. 18, pp. 100660-100660
Open Access | Times Cited: 22
The potential of metabolomics in meat science: Current applications, trends, and challenges
Ranjith Ramanathan, Frank Kiyimba, Surendranath P. Suman, et al.
Journal of Proteomics (2023) Vol. 283-284, pp. 104926-104926
Open Access | Times Cited: 20
Ranjith Ramanathan, Frank Kiyimba, Surendranath P. Suman, et al.
Journal of Proteomics (2023) Vol. 283-284, pp. 104926-104926
Open Access | Times Cited: 20
