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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:

Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef
Yan Zhao, Xiao Kong, Xiaoyin Yang, et al.
Meat Science (2022) Vol. 188, pp. 108798-108798
Closed Access | Times Cited: 20

Showing 20 citing articles:

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
LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortem
Xue Chen, Yanwei Mao, Rongrong Liang, et al.
Food Research International (2024) Vol. 183, pp. 114208-114208
Closed Access | Times Cited: 5
Effects of dietary resveratrol supplementation in cattle on the anti-oxidative capacity and meat quality of beef steaks under high‑oxygen packaging
Ying Cui, Jiajing Qi, Jiqiang Li, et al.
Meat Science (2023) Vol. 204, pp. 109238-109238
Closed Access | Times Cited: 11
Phosphofructokinase mainly affects glycolysis and influences meat quality in postmortem meat
Chi Ren, Yuqiang Bai, Martine Schroyen, et al.
Food Bioscience (2024) Vol. 58, pp. 103776-103776
Closed Access | Times Cited: 4
Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles
Baochen Xu, Qingwei Zhang, Yimin Zhang, et al.
Meat Science (2023) Vol. 206, pp. 109326-109326
Closed Access | Times Cited: 10
Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating
Cecylyana Leite Cavalcante, Milagros Maribel Coaguila Gonza, Beatriz Garcia Lopes, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101140-101140
Closed Access
Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef
Jiqiang Li, Yan Zhao, Rongrong Liang, et al.
Food Research International (2023) Vol. 174, pp. 113512-113512
Closed Access | Times Cited: 8
Beef tenderization without exacerbating the cooking loss: The way of enzymatic deamidation
Yue Wang, Xing Chen, Peng Zhou, et al.
Food Bioscience (2024) Vol. 58, pp. 103806-103806
Closed Access | Times Cited: 3
H2O2-induced oxidative stress improves meat tenderness by accelerating glycolysis via hypoxia-inducible factor-1α signaling pathway in postmortem bovine muscle
Cheng Chen, Zhaobin Guo, Xixiong Shi, et al.
Food Chemistry X (2022) Vol. 16, pp. 100466-100466
Open Access | Times Cited: 13
S-nitrosoproteomics profiling elucidates the regulatory mechanism of S-nitrosylation on beef quality
Qin Hou, Tianyi Gao, Rui Liu, et al.
Meat Science (2024) Vol. 216, pp. 109580-109580
Closed Access | Times Cited: 2
Study on the changes of goat meat quality and the expression of 17 quality-related genes within 48 h of postmortem aging
Yu Xiao, Shangchen Fu, Yang Jiao, et al.
Food Research International (2022) Vol. 158, pp. 111506-111506
Closed Access | Times Cited: 9
Contribution of mitochondria to postmortem muscle tenderization: a review
Feng Huang, Zhenjiang Ding, Jinsong Chen, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-17
Closed Access | Times Cited: 5
Productivity, Carcass Traits, and Meat Quality of Local Lambs Fed with Carica pubescens Seeds Meal
Rahma Wulan Idayanti, I. Istianah, S. N. H. Putri, et al.
Tropical Animal Science Journal (2024) Vol. 47, Iss. 1, pp. 87-96
Open Access | Times Cited: 1
Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pH
Monique Marcondes Krauskopf, Daniel Silva Antonelo, Chimenes Darlan Leal de Araújo, et al.
Meat Science (2024) Vol. 219, pp. 109682-109682
Closed Access | Times Cited: 1
Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage
Milagros Maribel Coaguila Gonza, Cecylyana Leite Cavalcante, Erick Saldaña, et al.
Food Research International (2023) Vol. 174, pp. 113675-113675
Closed Access | Times Cited: 3
Differences in toughness and aging potential of longissimus lumborum muscles between Hanwoo cow, bull and steer
Zhen Song, Inho Hwang
Journal of Animal Science and Technology (2023) Vol. 65, Iss. 4, pp. 865-877
Open Access | Times Cited: 2
Nontargeted Metabolomics to Understand the Impact of Modified Atmospheric Packaging on Metabolite Profiles of Cooked Normal-pH and Atypical Dark-Cutting Beef
K. M. Harr, Noah Jewell, G. G. Mafi, et al.
Metabolites (2024) Vol. 14, Iss. 10, pp. 532-532
Open Access
Towards improving classification of Canadian dark-cutting beef carcasses: Consumer sensory evaluation
Patricia L.A. Leighton, Zeb Pietrasik, Ó. López-Campos, et al.
Meat Science (2022) Vol. 195, pp. 109008-109008
Closed Access | Times Cited: 2
Influência do pH final nos parâmetros físico-químicos, bioquímicos e sensoriais associados à qualidade da carne de bovinos >i<Bos indicus>/i<
Iliani Patinho
(2023)
Open Access
Influência do pH final e do tempo de estocagem sob congelamento na qualidade de bifes >i<Longissimus dorsi>/i< de bovinos Nelore (>i<Bos indicus>/i<)
Milagros Maribel Coaguila Gonza
(2022)
Open Access
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