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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:

The study of protein biomarkers to understand the biochemical processes underlying beef color development in young bulls
Mohammed Gagaoua, Claudia Terlouw, Brigitte Picard
Meat Science (2017) Vol. 134, pp. 18-27
Open Access | Times Cited: 56

Showing 1-25 of 56 citing articles:

Muscle Fiber Properties in Cattle and Their Relationships with Meat Qualities: An Overview
Brigitte Picard, Mohammed Gagaoua
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 22, pp. 6021-6039
Open Access | Times Cited: 171
Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle
Joanne Hughes, Frank M. Clarke, Peter P. Purslow, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 19, Iss. 1, pp. 44-63
Open Access | Times Cited: 156
Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies
Mohammed Gagaoua, Claudia Terlouw, Anne Maria Mullen, et al.
Meat Science (2020) Vol. 172, pp. 108311-108311
Open Access | Times Cited: 122
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
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
Insights on meat quality from combining traditional studies and proteomics
Peter P. Purslow, Mohammed Gagaoua, Robyn D. Warner
Meat Science (2020) Vol. 174, pp. 108423-108423
Closed Access | Times Cited: 107
Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys
Claudia Terlouw, Brigitte Picard, Véronique Deiss, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 84-84
Open Access | Times Cited: 89
Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review
Caiyan Huang, Chengli Hou, Muawuz Ijaz, et al.
Trends in Food Science & Technology (2020) Vol. 105, pp. 416-432
Closed Access | Times Cited: 88
Proteomic biomarkers of beef colour
Mohammed Gagaoua, Joanne Hughes, Claudia Terlouw, et al.
Trends in Food Science & Technology (2020) Vol. 101, pp. 234-252
Open Access | Times Cited: 80
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
Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways
Mohammed Gagaoua, Robyn D. Warner, Peter P. Purslow, et al.
Meat Science (2021) Vol. 181, pp. 108611-108611
Open Access | Times Cited: 59
Towards the discovery of goat meat quality biomarkers using label-free proteomics
Melisa Lamri, Antonella della Malva, Djamel Djenane, et al.
Journal of Proteomics (2023) Vol. 278, pp. 104868-104868
Open Access | Times Cited: 28
Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption
Bo Zou, Fei Jia, Lin Ji, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 30, pp. 11239-11262
Closed Access | Times Cited: 25
Differences in light scattering between pale and dark beef longissimus thoracis muscles are primarily caused by differences in the myofilament lattice, myofibril and muscle fibre transverse spacings
Joanne Hughes, F.M. Clarke, Yutao Li, et al.
Meat Science (2018) Vol. 149, pp. 96-106
Open Access | Times Cited: 73
Associations among animal, carcass, muscle characteristics, and fresh meat color traits in Charolais cattle
Mohammed Gagaoua, Brigitte Picard, Valérie Monteils
Meat Science (2018) Vol. 140, pp. 145-156
Open Access | Times Cited: 68
Identification of Biomarkers Associated with the Rearing Practices, Carcass Characteristics, and Beef Quality: An Integrative Approach
Mohammed Gagaoua, Valérie Monteils, Sébastien Couvreur, et al.
Journal of Agricultural and Food Chemistry (2017) Vol. 65, Iss. 37, pp. 8264-8278
Open Access | Times Cited: 64
In-depth exploration of the high and normal pH beef proteome: First insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times
Iliani Patinho, Daniel Silva Antonelo, Eduardo Francisquine Delgado, et al.
Meat Science (2024) Vol. 216, pp. 109557-109557
Closed Access | Times Cited: 7
Beef tenderness and intramuscular fat proteomic biomarkers: muscle type effect
Brigitte Picard, Mohammed Gagaoua, Marwa Al-Jammas, et al.
PeerJ (2018) Vol. 6, pp. e4891-e4891
Open Access | Times Cited: 53
Reverse Phase Protein array for the quantification and validation of protein biomarkers of beef qualities: The case of meat color from Charolais breed
Mohammed Gagaoua, Muriel Bonnet, Leanne de Koning, et al.
Meat Science (2018) Vol. 145, pp. 308-319
Open Access | Times Cited: 50
Beef tenderness and intramuscular fat proteomic biomarkers: Effect of gender and rearing practices
Brigitte Picard, Mohammed Gagaoua, Marwa Al Jammas, et al.
Journal of Proteomics (2019) Vol. 200, pp. 1-10
Open Access | Times Cited: 50
The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed
Mohammed Gagaoua, Claudia Terlouw, R.I. Richardson, et al.
Meat Science (2019) Vol. 157, pp. 107871-107871
Open Access | Times Cited: 46
Protein Array-Based Approach to Evaluate Biomarkers of Beef Tenderness and Marbling in Cows: Understanding of the Underlying Mechanisms and Prediction
Mohammed Gagaoua, Muriel Bonnet, Brigitte Picard
Foods (2020) Vol. 9, Iss. 9, pp. 1180-1180
Open Access | Times Cited: 45
Proteomics analysis to investigate the effect of oxidized protein on meat color and water holding capacity in Tan mutton under low temperature storage
Yingmei Tao, Lu Ma, Dongdong Li, et al.
LWT (2021) Vol. 146, pp. 111429-111429
Closed Access | Times Cited: 39
Proteomic approaches to characterize biochemistry of fresh beef color
Surendranath P. Suman, Yifei Wang, Mohammed Gagaoua, et al.
Journal of Proteomics (2023) Vol. 281, pp. 104893-104893
Open Access | Times Cited: 15
Reverse phase protein arrays for the identification/validation of biomarkers of beef texture and their use for early classification of carcasses
Mohammed Gagaoua, Muriel Bonnet, Marie‐Pierre Ellies‐Oury, et al.
Food Chemistry (2018) Vol. 250, pp. 245-252
Open Access | Times Cited: 46
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