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 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
Showing 1-25 of 79 citing articles:
Comprehensive analyses of meat quality and metabolome alterations with aging under different aging methods in beef
Qianqian Liu, Xiaojie Yu, Jia Fei, et al.
Food Chemistry (2025) Vol. 472, pp. 142936-142936
Closed Access | Times Cited: 2
Qianqian Liu, Xiaojie Yu, Jia Fei, et al.
Food Chemistry (2025) Vol. 472, pp. 142936-142936
Closed Access | Times Cited: 2
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
Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins
Hyun‐Wook Kim, Ji‐Han Kim, Jin‐Kyu Seo, et al.
Meat Science (2018) Vol. 139, pp. 162-170
Open Access | Times Cited: 103
Hyun‐Wook Kim, Ji‐Han Kim, Jin‐Kyu Seo, et al.
Meat Science (2018) Vol. 139, pp. 162-170
Open Access | Times Cited: 103
Recent Updates in Meat Color Research: Integrating Traditional and High-Throughput Approaches
Ranjith Ramanathan, Melvin C. Hunt, R.A. Mancini, et al.
Meat and Muscle Biology (2020) Vol. 4, Iss. 2
Open Access | Times Cited: 77
Ranjith Ramanathan, Melvin C. Hunt, R.A. Mancini, et al.
Meat and Muscle Biology (2020) Vol. 4, Iss. 2
Open Access | Times Cited: 77
Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review
Yuemei Zhang, Y.H.B. Kim, Eero Puolanne, et al.
Meat Science (2022) Vol. 190, pp. 108841-108841
Open Access | Times Cited: 67
Yuemei Zhang, Y.H.B. Kim, Eero Puolanne, et al.
Meat Science (2022) Vol. 190, pp. 108841-108841
Open Access | Times Cited: 67
Challenges and processing strategies to produce high quality frozen meat
Renyu Zhang, C.E. Realini, Yuan H. Brad Kim, et al.
Meat Science (2023) Vol. 205, pp. 109311-109311
Closed Access | Times Cited: 36
Renyu Zhang, C.E. Realini, Yuan H. Brad Kim, et al.
Meat Science (2023) Vol. 205, pp. 109311-109311
Closed Access | Times Cited: 36
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
Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef muscles
Derico Setyabrata, Yuan H. Brad Kim
Meat Science (2019) Vol. 151, pp. 64-74
Open Access | Times Cited: 72
Derico Setyabrata, Yuan H. Brad Kim
Meat Science (2019) Vol. 151, pp. 64-74
Open Access | Times Cited: 72
Effects of relative humidity on dry-aged beef quality
Felipe Ribeiro, Soon Kiat Lau, Rebecca Furbeck, et al.
Meat Science (2024) Vol. 213, pp. 109498-109498
Closed Access | Times Cited: 7
Felipe Ribeiro, Soon Kiat Lau, Rebecca Furbeck, et al.
Meat Science (2024) Vol. 213, pp. 109498-109498
Closed Access | Times Cited: 7
Meat exudate metabolomics reveals the impact of freeze-thaw cycles on meat quality in pork loins
Qianqian Yu, Shuo Liu, Qianqian Liu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101804-101804
Open Access | Times Cited: 7
Qianqian Yu, Shuo Liu, Qianqian Liu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101804-101804
Open Access | Times Cited: 7
Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging
Yingwu Shi, Wangang Zhang, Guanghong Zhou
Foods (2020) Vol. 9, Iss. 5, pp. 649-649
Open Access | Times Cited: 40
Yingwu Shi, Wangang Zhang, Guanghong Zhou
Foods (2020) Vol. 9, Iss. 5, pp. 649-649
Open Access | Times Cited: 40
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
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
Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef
Marika Di Paolo, Rosa Luisa Ambrosio, Claudia Lambiase, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 531-531
Open Access | Times Cited: 14
Marika Di Paolo, Rosa Luisa Ambrosio, Claudia Lambiase, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 531-531
Open Access | Times Cited: 14
Utilizing Pork Exudate Metabolomics to Reveal the Impact of Aging on Meat Quality
Qianqian Yu, Bruce R. Cooper, Tiago J. P. Sobreira, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 668-668
Open Access | Times Cited: 31
Qianqian Yu, Bruce R. Cooper, Tiago J. P. Sobreira, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 668-668
Open Access | Times Cited: 31
Effect of wet-aging on meat quality and exudate metabolome changes in different beef muscles
Qianqian Yu, Xuejing Gu, Qianqian Liu, et al.
Food Research International (2024) Vol. 184, pp. 114260-114260
Closed Access | Times Cited: 4
Qianqian Yu, Xuejing Gu, Qianqian Liu, et al.
Food Research International (2024) Vol. 184, pp. 114260-114260
Closed Access | Times Cited: 4
Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef
Ana Paula da Silva Bernardo, Astrid Caroline Muniz da Silva, V. C. Francisco, et al.
Meat Science (2019) Vol. 161, pp. 108003-108003
Open Access | Times Cited: 33
Ana Paula da Silva Bernardo, Astrid Caroline Muniz da Silva, V. C. Francisco, et al.
Meat Science (2019) Vol. 161, pp. 108003-108003
Open Access | Times Cited: 33
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
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
Metabolic, proteomic and microbial changes postmortem and during beef aging
Greta Bischof, Franziska Witte, Nino Terjung, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 4, pp. 1076-1109
Closed Access | Times Cited: 18
Greta Bischof, Franziska Witte, Nino Terjung, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 4, pp. 1076-1109
Closed Access | Times Cited: 18
Effects of wet aging on water-soluble flavor compounds and descriptive sensory attributes for USDA select beef strip steaks
Shangshang Wang, Chelsie Dahlgren, D. D. Burnett, et al.
Meat Science (2025), pp. 109821-109821
Closed Access
Shangshang Wang, Chelsie Dahlgren, D. D. Burnett, et al.
Meat Science (2025), pp. 109821-109821
Closed Access
Effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on the flavor formation of in-bag dry-aged beef
Zili Yang, Sam Al‐Dalali, Conggui Chen, et al.
International Journal of Food Microbiology (2025) Vol. 439, pp. 111237-111237
Closed Access
Zili Yang, Sam Al‐Dalali, Conggui Chen, et al.
International Journal of Food Microbiology (2025) Vol. 439, pp. 111237-111237
Closed Access
The Quality and Functional Improvement of Retorted Korean Ginseng Chicken Soup (Samgyetang) by Enzymolysis Pre-Treatment with Cordyceps militaris Mushroom Extract
Farouq Heidar Barido, Sun Moon Kang, Sung Ki Lee
Foods (2022) Vol. 11, Iss. 3, pp. 422-422
Open Access | Times Cited: 16
Farouq Heidar Barido, Sun Moon Kang, Sung Ki Lee
Foods (2022) Vol. 11, Iss. 3, pp. 422-422
Open Access | Times Cited: 16
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
Sara Khazzar, Severino Segato, Giorgia Riuzzi, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3250-3250
Open Access | Times Cited: 9
Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade
Young-Hwa Hwang, Nahar Sabikun, Ishamri Ismail, et al.
Korean Journal for Food Science of Animal Resources (2018) Vol. 38, Iss. 5, pp. 950-958
Open Access | Times Cited: 26
Young-Hwa Hwang, Nahar Sabikun, Ishamri Ismail, et al.
Korean Journal for Food Science of Animal Resources (2018) Vol. 38, Iss. 5, pp. 950-958
Open Access | Times Cited: 26
Effects of Aging, Modified Atmospheric Packaging, and Display Time on Metmyoglobin Reducing Activity and Oxygen Consumption of High-pH Beef
Ranjith Ramanathan, Melvin C. Hunt, Andrea English, et al.
Meat and Muscle Biology (2019) Vol. 3, Iss. 1
Open Access | Times Cited: 25
Ranjith Ramanathan, Melvin C. Hunt, Andrea English, et al.
Meat and Muscle Biology (2019) Vol. 3, Iss. 1
Open Access | Times Cited: 25
Effect of animal age, postmortem chilling rate, and aging time on meat quality attributes of water buffalo and humped cattle bulls
Muawuz Ijaz, Muhammad Hayat Jaspal, Zafar Hayat, et al.
Animal Science Journal (2020) Vol. 91, Iss. 1
Closed Access | Times Cited: 22
Muawuz Ijaz, Muhammad Hayat Jaspal, Zafar Hayat, et al.
Animal Science Journal (2020) Vol. 91, Iss. 1
Closed Access | Times Cited: 22
