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:
An open-access computer image analysis (CIA) method to predict meat and fat content from an android smartphone-derived picture of the bovine 5th-6th rib
Bruno Meunier, Jérôme Normand, Benjamin Albouy-Kissi, et al.
Methods (2020) Vol. 186, pp. 79-89
Open Access | Times Cited: 16
Bruno Meunier, Jérôme Normand, Benjamin Albouy-Kissi, et al.
Methods (2020) Vol. 186, pp. 79-89
Open Access | Times Cited: 16
Showing 16 citing articles:
Review: Quality of animal-source foods
Sophie Prache, Camille Adamiec, Thierry Astruc, et al.
animal (2021) Vol. 16, pp. 100376-100376
Open Access | Times Cited: 60
Sophie Prache, Camille Adamiec, Thierry Astruc, et al.
animal (2021) Vol. 16, pp. 100376-100376
Open Access | Times Cited: 60
The application of computer vision systems in meat science and industry – A review
Monika Modzelewska‐Kapituła, Soojin Jun
Meat Science (2022) Vol. 192, pp. 108904-108904
Closed Access | Times Cited: 29
Monika Modzelewska‐Kapituła, Soojin Jun
Meat Science (2022) Vol. 192, pp. 108904-108904
Closed Access | Times Cited: 29
Application of extrusion-based 3D food printing to regulate marbling patterns of restructured beef steak
Jung Whee Park, Su Hyun Lee, Hyun Woo Kim, et al.
Meat Science (2023) Vol. 202, pp. 109203-109203
Closed Access | Times Cited: 20
Jung Whee Park, Su Hyun Lee, Hyun Woo Kim, et al.
Meat Science (2023) Vol. 202, pp. 109203-109203
Closed Access | Times Cited: 20
Advances in Precision Systems Based on Machine Vision for Meat Quality Detection
Ebenezer O. Olaniyi, Christopher Kucha
Food Engineering Reviews (2025)
Closed Access
Ebenezer O. Olaniyi, Christopher Kucha
Food Engineering Reviews (2025)
Closed Access
Integrating computer vision and machine learning technologies for model building to quantify intermuscular fat content in salmonid fillets
Ming Huang, Libo Wang, Boyuan Wang, et al.
Food Control (2025), pp. 111293-111293
Closed Access
Ming Huang, Libo Wang, Boyuan Wang, et al.
Food Control (2025), pp. 111293-111293
Closed Access
Estimation of empty body and carcass chemical composition of lactating and growing cattle: comparison of imaging, adipose cellularity, and rib dissection methods
Caroline Xavier, Charlotte Driesen, R. Siegenthaler, et al.
Translational Animal Science (2022) Vol. 6, Iss. 2
Open Access | Times Cited: 9
Caroline Xavier, Charlotte Driesen, R. Siegenthaler, et al.
Translational Animal Science (2022) Vol. 6, Iss. 2
Open Access | Times Cited: 9
Intramuscular Fat Prediction Using Color and Image Analysis of Bísaro Pork Breed
A. Teixeira, Severiano Silva, Marianne Hasse, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 143-143
Open Access | Times Cited: 10
A. Teixeira, Severiano Silva, Marianne Hasse, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 143-143
Open Access | Times Cited: 10
Estimation of body and carcass composition of crossbred growing bulls from 11th rib dissection
Sylvain Lerch, I. Morel, F. Dohme‐Meier, et al.
Animal - Open Space (2023) Vol. 2, pp. 100030-100030
Open Access | Times Cited: 3
Sylvain Lerch, I. Morel, F. Dohme‐Meier, et al.
Animal - Open Space (2023) Vol. 2, pp. 100030-100030
Open Access | Times Cited: 3
Estimation of carcass chemical composition in beef-on-dairy cattle using dual-energy X-ray absorptiometry (DXA) scans of cold half-carcass or 11th rib cut
Caroline Xavier, I. Morel, F. Dohme‐Meier, et al.
Journal of Animal Science (2023) Vol. 101
Open Access | Times Cited: 2
Caroline Xavier, I. Morel, F. Dohme‐Meier, et al.
Journal of Animal Science (2023) Vol. 101
Open Access | Times Cited: 2
La qualité des aliments d’origine animale : enseignements d’une expertise scientifique collective
Sophie Prache, Camille Adamiec, Thierry Astruc, et al.
INRAE productions animales (2023) Vol. 36, Iss. 1
Open Access | Times Cited: 1
Sophie Prache, Camille Adamiec, Thierry Astruc, et al.
INRAE productions animales (2023) Vol. 36, Iss. 1
Open Access | Times Cited: 1
A Comprehensive Study of the Quality of Fat-Tailed Sheep Carcasses in Greece
Angeliki Argyriadou, Anestis Tsitsos, Ioanna Stylianaki, et al.
Animals (2022) Vol. 12, Iss. 15, pp. 1998-1998
Open Access | Times Cited: 1
Angeliki Argyriadou, Anestis Tsitsos, Ioanna Stylianaki, et al.
Animals (2022) Vol. 12, Iss. 15, pp. 1998-1998
Open Access | Times Cited: 1
Fat calculation from raw-beef-steak images through machine learning approaches: an end-to-end pipeline
Georgios Symeonidis, Chairi Kiourt, Nikolaos A. Kazakis, et al.
(2022)
Open Access | Times Cited: 1
Georgios Symeonidis, Chairi Kiourt, Nikolaos A. Kazakis, et al.
(2022)
Open Access | Times Cited: 1
The role of marbling as an intrinsic characteristic at the point of meat purchase–the Taguchi approach
S Rajic, Vesna Djordjević, Tatjana Baltić, et al.
IOP Conference Series Earth and Environmental Science (2021) Vol. 854, Iss. 1, pp. 012078-012078
Open Access | Times Cited: 1
S Rajic, Vesna Djordjević, Tatjana Baltić, et al.
IOP Conference Series Earth and Environmental Science (2021) Vol. 854, Iss. 1, pp. 012078-012078
Open Access | Times Cited: 1
Quality of raw meat
Radoslav Grujić
Edicija Održivi razvoj i upravljanje prirodnim resursima Republike Srpske. (2022) Vol. 4, Iss. 4
Open Access
Radoslav Grujić
Edicija Održivi razvoj i upravljanje prirodnim resursima Republike Srpske. (2022) Vol. 4, Iss. 4
Open Access
