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OpenAlex Citation Counts

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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:

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

Showing 1-25 of 92 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
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
Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality
Hammad Hamed Hammad Mohammed, Lichao He, Asad Nawaz, et al.
Meat Science (2021) Vol. 175, pp. 108453-108453
Closed Access | Times Cited: 58
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
Grazing or confining — Decoding Beef's environmental footprint
Tiago G. Morais, Manuel P. dos Santos, Lúcia Barão, et al.
Environmental Impact Assessment Review (2025) Vol. 112, pp. 107846-107846
Closed Access | Times Cited: 1
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
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
Ultimate pH effects on dry-aged beef quality
Felipe Ribeiro, Soon Kiat Lau, Rebecca Furbeck, et al.
Meat Science (2020) Vol. 172, pp. 108365-108365
Closed Access | Times Cited: 43
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
Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand
Xin Li, Renyu Zhang, Mohammad Mahbubul Hassan, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2903-2903
Open Access | Times Cited: 23
Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors
Shuting Xu, Seid Reza Falsafi
Food Reviews International (2023) Vol. 40, Iss. 8, pp. 2344-2377
Closed Access | Times Cited: 15
The effect of aging on beef taste, aroma and texture, and the role of microorganisms: a review
Lin Xu, Shengnan Liu, Yuliang Cheng, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 14, pp. 2129-2140
Closed Access | Times Cited: 29
Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
Federica Savini, Valentina Indio, Federica Giacometti, et al.
Italian Journal of Food Safety (2024)
Open Access | Times Cited: 4
Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
Yoonkyung Ha, Inho Hwang, Hoa Van Ba, et al.
Food Science of Animal Resources (2019) Vol. 39, Iss. 4, pp. 655-667
Open Access | Times Cited: 31
Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method
Blanka Macharáčková, Kateřina Bogdanovičová, František Ježek, et al.
Meat Science (2020) Vol. 171, pp. 108270-108270
Closed Access | Times Cited: 29
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
Drying dynamics of meat highlighting areas of relevance to dry‐aging of beef
Sara Álvarez, Carlos Álvarez, Ruth M. Hamill, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 6, pp. 5370-5392
Open Access | Times Cited: 25
Evaluating high pressure processing as a strategy to accelerate water loss and its effect on eating quality in dry aged beef: A preliminary study
Mary Ann Kent, Eduarda M. Cabral, Anne Maria Mullen, et al.
Applied Food Research (2025), pp. 100786-100786
Open 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
Effect of PEF treatment on meat quality attributes, ultrastructure and metabolite profiles of wet and dry aged venison Longissimus dorsi muscle
Tanyaradzwa E. Mungure, Mustafa M. Farouk, E. John Birch, et al.
Innovative Food Science & Emerging Technologies (2020) Vol. 65, pp. 102457-102457
Closed Access | Times Cited: 25
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
Freezing/thawing as an accelerating process of wet- and dry-aged Nellore beef
Angélica Sousa Guimarães, Gabriela de Barros Silva Haddad, Jéssica Sousa Guimarães, et al.
Meat Science (2024) Vol. 211, pp. 109443-109443
Closed Access | Times Cited: 3
Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins
Ji‐Han Kim, Min-Young Jeon, Chi-Ho Lee
Asian-Australasian Journal of Animal Sciences (2019) Vol. 32, Iss. 10, pp. 1621-1629
Open Access | Times Cited: 23
Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef
Hayoung Kim, Minhye Shin, Sangdon Ryu, et al.
Food Science of Animal Resources (2021) Vol. 41, Iss. 3, pp. 468-480
Open Access | Times Cited: 20
Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review
Jacob R. Tuell, Mariah J. Nondorf, Yuan H. Brad Kim
Food Science of Animal Resources (2022) Vol. 42, Iss. 5, pp. 723-743
Open Access | Times Cited: 13
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