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:
Engineered marble-like bovine fat tissue for cultured meat
Yedidya Zagury, Iris Ianovici, Shira Landau, et al.
Communications Biology (2022) Vol. 5, Iss. 1
Open Access | Times Cited: 60
Yedidya Zagury, Iris Ianovici, Shira Landau, et al.
Communications Biology (2022) Vol. 5, Iss. 1
Open Access | Times Cited: 60
Showing 1-25 of 60 citing articles:
Co-culture approaches for cultivated meat production
Shlomit David, Anna Tsukerman, Dina Safina, et al.
Nature Reviews Bioengineering (2023) Vol. 1, Iss. 11, pp. 817-831
Closed Access | Times Cited: 31
Shlomit David, Anna Tsukerman, Dina Safina, et al.
Nature Reviews Bioengineering (2023) Vol. 1, Iss. 11, pp. 817-831
Closed Access | Times Cited: 31
Advances and Challenges in Cell Biology for Cultured Meat
Beatriz T. Martins, Arthur Bister, Richard G. J. Dohmen, et al.
Annual Review of Animal Biosciences (2023) Vol. 12, Iss. 1, pp. 345-368
Open Access | Times Cited: 29
Beatriz T. Martins, Arthur Bister, Richard G. J. Dohmen, et al.
Annual Review of Animal Biosciences (2023) Vol. 12, Iss. 1, pp. 345-368
Open Access | Times Cited: 29
Biofabrication's Contribution to the Evolution of Cultured Meat
Franziska B. Albrecht, Tilman Ahlfeld, Annemarie Klatt, et al.
Advanced Healthcare Materials (2024) Vol. 13, Iss. 13
Open Access | Times Cited: 13
Franziska B. Albrecht, Tilman Ahlfeld, Annemarie Klatt, et al.
Advanced Healthcare Materials (2024) Vol. 13, Iss. 13
Open Access | Times Cited: 13
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
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
Scaffolding fundamentals and recent advances in sustainable scaffolding techniques for cultured meat development
A.M.M. Nurul Alam, Chan-Jin Kim, So-Hee Kim, et al.
Food Research International (2024) Vol. 189, pp. 114549-114549
Open Access | Times Cited: 12
A.M.M. Nurul Alam, Chan-Jin Kim, So-Hee Kim, et al.
Food Research International (2024) Vol. 189, pp. 114549-114549
Open Access | Times Cited: 12
Transdifferentiation of fibroblasts into muscle cells to constitute cultured meat with tunable intramuscular fat deposition
Tongtong Ma, Ruimin Ren, Jianqi Lv, et al.
eLife (2024) Vol. 13
Open Access | Times Cited: 9
Tongtong Ma, Ruimin Ren, Jianqi Lv, et al.
eLife (2024) Vol. 13
Open Access | Times Cited: 9
Recent advances in scaffolding biomaterials for cultivated meat
Samantha Fasciano, Anas Wheba, Christopher Ddamulira, et al.
Biomaterials Advances (2024) Vol. 162, pp. 213897-213897
Closed Access | Times Cited: 9
Samantha Fasciano, Anas Wheba, Christopher Ddamulira, et al.
Biomaterials Advances (2024) Vol. 162, pp. 213897-213897
Closed Access | Times Cited: 9
Transdifferentiation of fibroblasts into muscle cells to constitute cultured meat with tunable intramuscular fat deposition
Tongtong Ma, Ruimin Ren, Jianqi Lv, et al.
eLife (2024) Vol. 13
Open Access | Times Cited: 9
Tongtong Ma, Ruimin Ren, Jianqi Lv, et al.
eLife (2024) Vol. 13
Open Access | Times Cited: 9
A review: analysis of technical challenges in cultured meat production and its commercialization
Yanyan Zheng, Zenan Hu, Guanghong Zhou
Critical Reviews in Food Science and Nutrition (2024), pp. 1-18
Closed Access | Times Cited: 8
Yanyan Zheng, Zenan Hu, Guanghong Zhou
Critical Reviews in Food Science and Nutrition (2024), pp. 1-18
Closed Access | Times Cited: 8
Mimicking Wagyu beef fat in cultured meat: Progress in edible bovine adipose tissue production with controllable fatty acid composition
Fiona Louis, Mai Furuhashi, Haruka Yoshinuma, et al.
Materials Today Bio (2023) Vol. 21, pp. 100720-100720
Open Access | Times Cited: 19
Fiona Louis, Mai Furuhashi, Haruka Yoshinuma, et al.
Materials Today Bio (2023) Vol. 21, pp. 100720-100720
Open Access | Times Cited: 19
Considerations for cultivated crustacean meat: potential cell sources, potential differentiation and immortalization strategies, and lessons from crustacean and other animal models
Lisa Musgrove, Fraser D. Russell, Tomer Ventura
Critical Reviews in Food Science and Nutrition (2024), pp. 1-25
Open Access | Times Cited: 8
Lisa Musgrove, Fraser D. Russell, Tomer Ventura
Critical Reviews in Food Science and Nutrition (2024), pp. 1-25
Open Access | Times Cited: 8
Review: Livestock cell types with myogenic differentiation potential: Considerations for the development of cultured meat
Maria Olenic, Chloë Deelkens, Eli Heyman, et al.
animal (2024), pp. 101242-101242
Open Access | Times Cited: 8
Maria Olenic, Chloë Deelkens, Eli Heyman, et al.
animal (2024), pp. 101242-101242
Open Access | Times Cited: 8
Decellularised plant scaffolds facilitate porcine skeletal muscle tissue engineering for cultivated meat biomanufacturing
P Murugan, Wee Swan Yap, Hariharan Ezhilarasu, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 6
P Murugan, Wee Swan Yap, Hariharan Ezhilarasu, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 6
A narrative review: 3D bioprinting of cultured muscle meat and seafood products and its potential for the food industry
Mediha Gurel, Nikheel Bhojraj Rathod, Laura Y. Cabrera, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104670-104670
Closed Access | Times Cited: 6
Mediha Gurel, Nikheel Bhojraj Rathod, Laura Y. Cabrera, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104670-104670
Closed Access | Times Cited: 6
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics
AMM Nurul Alam, Chan-Jin Kim, So-Hee Kim, et al.
Food Science of Animal Resources (2023) Vol. 44, Iss. 1, pp. 39-50
Open Access | Times Cited: 14
AMM Nurul Alam, Chan-Jin Kim, So-Hee Kim, et al.
Food Science of Animal Resources (2023) Vol. 44, Iss. 1, pp. 39-50
Open Access | Times Cited: 14
Engineering multicomponent tissue by spontaneous adhesion of myogenic and adipogenic microtissues cultured with customized scaffolds
N. Stephanie Kawecki, Sam C. P. Norris, Yixuan Xu, et al.
Food Research International (2023) Vol. 172, pp. 113080-113080
Open Access | Times Cited: 13
N. Stephanie Kawecki, Sam C. P. Norris, Yixuan Xu, et al.
Food Research International (2023) Vol. 172, pp. 113080-113080
Open Access | Times Cited: 13
Dynamically cultured, differentiated bovine adipose-derived stem cell spheroids as building blocks for biofabricating cultured fat
Annemarie Klatt, Jannis O. Wollschlaeger, Franziska B. Albrecht, et al.
Nature Communications (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 5
Annemarie Klatt, Jannis O. Wollschlaeger, Franziska B. Albrecht, et al.
Nature Communications (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 5
Towards a More Realistic In Vitro Meat: The Cross Talk between Adipose and Muscle Cells
Margherita Pallaoro, S. Modina, Andrea Fiorati, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 7, pp. 6630-6630
Open Access | Times Cited: 11
Margherita Pallaoro, S. Modina, Andrea Fiorati, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 7, pp. 6630-6630
Open Access | Times Cited: 11
Review in edible materials for sustainable cultured meat: scaffolds and microcarriers production
Nima Moslemy, Emad Sharifi, Mitra Asadi‐Eydivand, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 12, pp. 6182-6191
Closed Access | Times Cited: 11
Nima Moslemy, Emad Sharifi, Mitra Asadi‐Eydivand, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 12, pp. 6182-6191
Closed Access | Times Cited: 11
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
Yunting Xie, Linlin Cai, Shijie Ding, et al.
Journal of Nutrition (2025)
Closed Access
Cultivation of bovine lipid chunks on Aloe vera scaffolds
Gilad Gome, Benyamin Chak, Shadi Tawil, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access
Gilad Gome, Benyamin Chak, Shadi Tawil, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access
Isolation and purification of different high-purity cell populations from pig muscle tissue
Zenan Hu, Zheng Liu, Renpeng Guo, et al.
Food Materials Research (2025) Vol. 5, Iss. 1
Open Access
Zenan Hu, Zheng Liu, Renpeng Guo, et al.
Food Materials Research (2025) Vol. 5, Iss. 1
Open Access
3D Bioprinting of Cultivated Meat Followed by the Development of a Fine-Tuned YOLO Model for the Detection and Counting of Lipoblasts, Fibroblasts, and Myogenic Cells
Rozaliia Nabiullina, Sergey Golovin, E. Yu. Kirichenko, et al.
Frontiers in Bioscience-Landmark (2025) Vol. 30, Iss. 3
Open Access
Rozaliia Nabiullina, Sergey Golovin, E. Yu. Kirichenko, et al.
Frontiers in Bioscience-Landmark (2025) Vol. 30, Iss. 3
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
Li Shi, Muhammad Zahoor Khan, Abd Ullah, et al.
Veterinary Sciences (2025) Vol. 12, Iss. 5, pp. 397-397
Open Access
Machine Learning in Cultivated Meat: Enhancing Sustainability, Efficiency, Quality, and Scalability Across the Production Pipeline
Wei Long Ng, Jian Song Tan
Food and Bioprocess Technology (2025)
Closed Access
Wei Long Ng, Jian Song Tan
Food and Bioprocess Technology (2025)
Closed Access
