Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

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

Showing 1-25 of 64 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
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
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
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
Muscle Energy Metabolism, Growth, and Meat Quality in Beef Cattle
J.C. Wicks, Mariane Beline, Juan Fernando Morales Gómez, et al.
Agriculture (2019) Vol. 9, Iss. 9, pp. 195-195
Open Access | Times Cited: 69
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
Review: Authentication of grass-fed meat and dairy products from cattle and sheep
Sophie Prache, Bruno Martin, Mauro Coppa
animal (2019) Vol. 14, Iss. 4, pp. 854-863
Open Access | Times Cited: 66
Foodomics in meat quality
Paulo ES Munekata, Mirian Pateiro, María López‐Pedrouso, et al.
Current Opinion in Food Science (2020) Vol. 38, pp. 79-85
Closed Access | Times Cited: 58
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
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
Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles
Anne Listrat, Mohammed Gagaoua, Jérôme Normand, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 100, Iss. 6, pp. 2502-2511
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
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
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
Clustering of sensory eating qualities of beef: Consistencies and differences within carcass, muscle, animal characteristics and rearing factors
Mohammed Gagaoua, Brigitte Picard, Julien Soulat, et al.
Livestock Science (2018) Vol. 214, pp. 245-258
Open Access | Times Cited: 43
Data from the Farmgate-to-Meat Continuum Including Omics-Based Biomarkers to Better Understand the Variability of Beef Tenderness: An Integromics Approach
Mohammed Gagaoua, Valérie Monteils, Brigitte Picard
Journal of Agricultural and Food Chemistry (2018) Vol. 66, Iss. 51, pp. 13552-13563
Open Access | Times Cited: 42
Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions
María López‐Pedrouso, Cristina Pérez-Santaescolástica, Daniel Franco, et al.
Food Research International (2019) Vol. 122, pp. 635-642
Closed Access | Times Cited: 40
Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
Mohammed Gagaoua, Brigitte B. Picard
Foods (2020) Vol. 9, Iss. 3, pp. 321-321
Open Access | Times Cited: 33
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
Pathways and biomarkers of marbling and carcass fat deposition in bovine revealed by a combination of gel-based and gel-free proteomic analyses
Jeanne Bazile, Brigitte Picard, Christophe Chambon, et al.
Meat Science (2019) Vol. 156, pp. 146-155
Closed Access | Times Cited: 34
Decision tree, a learning tool for the prediction of beef tenderness using rearing factors and carcass characteristics
Mohammed Gagaoua, Valérie Monteils, Brigitte Picard
Journal of the Science of Food and Agriculture (2018) Vol. 99, Iss. 3, pp. 1275-1283
Open Access | Times Cited: 31
Page 1 - Next Page

Scroll to top