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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:

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

Showing 1-25 of 171 citing articles:

Cultured meat with enriched organoleptic properties by regulating cell differentiation
Milae Lee, Sohyeon Park, Bumgyu Choi, et al.
Nature Communications (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 35
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
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
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
The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms
Mohammed Gagaoua, Surendranath P. Suman, Peter P. Purslow, et al.
Meat Science (2023) Vol. 206, pp. 109340-109340
Closed Access | Times Cited: 40
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
Improvement of flesh quality, muscle growth and protein deposition in adult grass carp (Ctenopharyngodon idella): The role of tryptophan
Lu-Qiao Xiao, Wei‐Dan Jiang, Pei Wu, et al.
Aquaculture (2023) Vol. 577, pp. 740005-740005
Closed Access | Times Cited: 24
Comprehensive SHAP Values and Single-Cell Sequencing Technology Reveal Key Cell Clusters in Bovine Skeletal Muscle
Yaqiang Guo, Fengying Ma, Peipei Li, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 5, pp. 2054-2054
Open Access | Times Cited: 1
Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy study
Rozita Vaskoska, Annie Vénien, Minh Ha, et al.
Food Chemistry (2020) Vol. 343, pp. 128544-128544
Closed Access | Times Cited: 56
Changes in glycolytic and mitochondrial protein profiles regulates postmortem muscle acidification and oxygen consumption in dark-cutting beef
Frank Kiyimba, Steven D. Hartson, Janet Rogers, et al.
Journal of Proteomics (2020) Vol. 232, pp. 104016-104016
Open Access | Times Cited: 51
Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs
Chang Liu, Yanru Hou, Rina Su, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 8, pp. 2646-2658
Open Access | Times Cited: 33
Invited review: a carcass and meat perspective of crossbred beef × dairy cattle
Blake A. Foraker, Jenna L Frink, D. R. Woerner
Translational Animal Science (2022) Vol. 6, Iss. 2
Open Access | Times Cited: 30
Proteomics and bioinformatics analyses based on two-dimensional electrophoresis and LC-MS/MS for the primary characterization of protein changes in chicken breast meat from divergent farming systems: Organic versus antibiotic-free
Laura Alessandroni, Gianni Sagratini, Mohammed Gagaoua
Food Chemistry Molecular Sciences (2024) Vol. 8, pp. 100194-100194
Open Access | Times Cited: 8
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
Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls
Yao Zhu, Mohammed Gagaoua, Anne Maria Mullen, et al.
Meat Science (2021) Vol. 176, pp. 108488-108488
Open Access | Times Cited: 37
Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture
Yago Alves de Aguiar Bernardo, Denes Kaic Alves do Rosário, Carlos Adam Conte‐Júnior
Foods (2023) Vol. 12, Iss. 3, pp. 476-476
Open Access | Times Cited: 14
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
Effect of resveratrol on skeletal slow-twitch muscle fiber expression via AMPK/PGC-1α signaling pathway in bovine myotubes
Jingyue Zhang, Jiqiang Li, Yunge Liu, et al.
Meat Science (2023) Vol. 204, pp. 109287-109287
Closed Access | Times Cited: 14
Eicosapentaenoic acid-mediated activation of PGAM2 regulates skeletal muscle growth and development via the PI3K/AKT pathway
Chenchen Li, Haigang Cao, Yingchun Ren, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131547-131547
Open Access | Times Cited: 6
Effects of dietary Allium mongolicum Regel powder supplementation on the growth performance, meat quality, antioxidant capacity and muscle fibre characteristics of fattening Angus calves under heat stress conditions
Wangjing Liu, Huixia Gao, Jianjian He, et al.
Food Chemistry (2024) Vol. 453, pp. 139539-139539
Open Access | Times Cited: 5
The Extent and Rate of the Appearance of the Major 110 and 30 kDa Proteolytic Fragments during Post-Mortem Aging of Beef Depend on the Glycolysing Rate of the Muscle and Aging Time: An LC–MS/MS Approach to Decipher Their Proteome and Associated Pathways
Mohammed Gagaoua, D.J. Troy, Anne Maria Mullen
Journal of Agricultural and Food Chemistry (2020) Vol. 69, Iss. 1, pp. 602-614
Closed Access | Times Cited: 38
A Proteomic Study for the Discovery of Beef Tenderness Biomarkers and Prediction of Warner–Bratzler Shear Force Measured on Longissimus thoracis Muscles of Young Limousin-Sired Bulls
Yao Zhu, Mohammed Gagaoua, Anne Maria Mullen, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 952-952
Open Access | Times Cited: 28
Assessment the effect of genomic selection and detection of selective signature in broilers
Xiaodong Tan, Ranran Liu, Ranran Liu, et al.
Poultry Science (2022) Vol. 101, Iss. 6, pp. 101856-101856
Open Access | Times Cited: 21
Proteome basis for the biological variations in color and tenderness of longissimus thoracis muscle from beef cattle differing in growth rate and feeding regime
Daniel Silva Antonelo, Juan Fernando Morales Gómez, Saulo da Luz e Silva, et al.
Food Research International (2022) Vol. 153, pp. 110947-110947
Closed Access | Times Cited: 20
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