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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:

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: 32

Showing 1-25 of 32 citing articles:

Scalable production of muscle and adipose cell-laden microtissues using edible macroporous microcarriers for 3D printing of cultured fish fillets
Xuan Zhou, Hongwei Zheng, Yanchi Wu, et al.
Nature Communications (2025) Vol. 16, Iss. 1
Open Access | Times Cited: 2
Enhancing the palatability of cultivated meat
Ella G. Lambert, Christopher J. Ochs, Alexander Ward, et al.
Trends in biotechnology (2024) Vol. 42, Iss. 9, pp. 1112-1127
Closed Access | Times Cited: 13
Bio-Orchestration of Cellular Organization and Human-Preferred Sensory Texture in Cultured Meat
Sung-Won Jung, Bumgyu Choi, Milae Lee, et al.
ACS Nano (2025)
Closed Access | Times Cited: 1
Versatile platforms of mussel-inspired agarose scaffold for cell cultured meat
Kaihao You, Lianghua Xie, Jiaxin Li, et al.
Journal of Advanced Research (2025)
Open Access | Times Cited: 1
Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences
Ratima Suntornnond, Wee Swan Yap, Pei Ying Lim, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101164-101164
Closed Access | Times Cited: 4
Engineered streaky pork by 3D co-printing and co-differentiation of muscle and fat cells
Xin Guan, Zhuocheng Fei, Luyi Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110578-110578
Closed Access | Times Cited: 4
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs
Jieun Lee, Sayan Deb Dutta, Tejal V. Patil, et al.
Trends in Food Science & Technology (2025), pp. 104867-104867
Closed Access
An overview of recent progress in cultured meat: focusing on technology, quality properties, safety, industrialization and public acceptance
Yunting Xie, Linlin Cai, Shijie Ding, et al.
Journal of Nutrition (2025)
Closed Access
Improved alginate bio-ink by recombinant self-assembled cell-sized spider-silk inspired-biopolymer
Dean W. Robinson, Miriam Gubelbank, Ella Sklan, et al.
Bioprinting (2025), pp. e00387-e00387
Closed Access
Emerging Microfluidic Building Blocks for Cultured Meat Construction
Yue Zhang, Xi Ding, Zijiang Yang, et al.
ACS Applied Materials & Interfaces (2025) Vol. 17, Iss. 6, pp. 8771-8793
Closed Access
The future of functional foods: innovations and advancements on the horizon
Loleny Tavares, Eduarda Silva de Azevedo, Liliana R. Sousa, et al.
Elsevier eBooks (2025), pp. 487-505
Closed Access
Regulation of the Gelatin Helix-to-Coil Transition through Chain Confinements at the Polymer-Protein Interface and Protein-Protein Interface
Woo-Jin Choi, Jinkee Hong
Acta Biomaterialia (2025)
Closed Access
Beyond the plate: exploring next generation professionals’ views on cell-based meat
Emanuele Dolfi, Margherita Masi, Gizem Yeter, et al.
British Food Journal (2025)
Closed Access
Food-Grade 3D-Printable Porous Scaffolds with Advanced Stem Cell Microenvironments Enabled by Bilayer Emulgel
Yuxing Gao, Hongwei Zheng, Qing Kong, et al.
Food Hydrocolloids (2025), pp. 111373-111373
Closed Access
Food culture and cell-culture: technical, ethical and social frontiers
Sghaïer Chriki, William K. Hallman, Jean-François J.-F. Hocquette, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access
Advancements in Stem Cell Applications for Livestock Research: A Review
Li Shi, Muhammad Zahoor Khan, Abd Ullah, et al.
Veterinary Sciences (2025) Vol. 12, Iss. 5, pp. 397-397
Open Access
The Role of Insulin in the Proliferation and Differentiation of Bovine Muscle Satellite (Stem) Cells for Cultured Meat Production
Eun Ju Lee, Sibhghatulla Shaikh, Syed Sayeed Ahmad, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 9, pp. 4109-4109
Open Access
Flavor-switchable scaffold for cultured meat with enhanced aromatic properties
Milae Lee, Woo-Jin Choi, Jeong Min Lee, et al.
Nature Communications (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 3
Designing cultivated meat: Overcoming challenges in the production process and developing sustainable packaging solutions
Prakoso Adi, Rizka Mulyani, Bara Yudhistira, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104675-104675
Closed Access | Times Cited: 3
Microbial lysates as low-cost serum replacements in cellular agriculture media formulation
James Dolgin, Damayanti Chakravarty, Sean F. Sullivan, et al.
Food Research International (2025) Vol. 201, pp. 115633-115633
Open Access
Can cell-cultured meat from stem cells pave the way for sustainable alternative protein?
Olga C. Nunes, Tiago Willian Buranello, Fabiana H.G. Farias, et al.
Current Research in Food Science (2025) Vol. 10, pp. 100979-100979
Open Access
Sustainable aligned gelatin-chitosan cryogel scaffolds as a cost-effective platform for steak-like cultured meat
Manho Kim, Woo-seok Kim, Chanho Lee, et al.
Food Hydrocolloids (2025), pp. 111149-111149
Closed Access
Microfluidic cell carriers for cultured meat
Yue Zhang, Guanglin Wu, Xiaoying Hu, et al.
Food Chemistry (2025), pp. 144149-144149
Closed Access
Self-Healing Scaffolding Technology with Strong, Reversible Interactions under Physiological Conditions for Engineering Marbled Cultured Meat
Lâm Tấn Hào, Seunghyeon Lee, Dong Soo Hwang, et al.
ACS Applied Materials & Interfaces (2025)
Open Access
Preparation of disk carrier composed of bacterial cellulose and mushroom chitosan for cultured chicken meat production
Yunan Tang, Chenchen Shi, Ning Xiang, et al.
Food Hydrocolloids (2025), pp. 111482-111482
Closed Access
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