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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:

Artificial meat and the future of the meat industry
Sarah Bonny, G.E. Gardner, D.W. Pethick, et al.
Animal Production Science (2017) Vol. 57, Iss. 11, pp. 2216-2216
Closed Access | Times Cited: 64

Showing 1-25 of 64 citing articles:

Consumer acceptance of cultured meat: A systematic review
Christopher Bryant, Julie Barnett
Meat Science (2018) Vol. 143, pp. 8-17
Closed Access | Times Cited: 418
The Myth of Cultured Meat: A Review
Sghaïer Chriki, Jean-François J.-F. Hocquette
Frontiers in Nutrition (2020) Vol. 7
Open Access | Times Cited: 413
Exploring consumers' attitude towards cultured meat in Italy
Maria Cecilia Mancini, Federico Antonioli
Meat Science (2018) Vol. 150, pp. 101-110
Closed Access | Times Cited: 255
The development history and recent updates on soy protein-based meat alternatives
Tianyi Zhang, Wei Dou, Xin Zhang, et al.
Trends in Food Science & Technology (2021) Vol. 109, pp. 702-710
Closed Access | Times Cited: 247
3D printing of meat
Arianna Dick, Bhesh Bhandari, Sangeeta Prakash
Meat Science (2019) Vol. 153, pp. 35-44
Closed Access | Times Cited: 216
Soy protein isolates: A review of their composition, aggregation, and gelation
Zheng Li, Joe M. Regenstein, Linyi Zhou, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1940-1957
Closed Access | Times Cited: 136
Recent Advances in the Processing and Manufacturing of Plant-Based Meat
Yu Wang, Wei Cai, Li Li, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 3, pp. 1276-1290
Closed Access | Times Cited: 45
Consumer acceptance of cultured, plant-based, 3D-printed meat and fish alternatives
Madeleine Lanz, Christina Hartmann, Paul F. Egan, et al.
Future Foods (2024) Vol. 9, pp. 100297-100297
Open Access | Times Cited: 22
Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins
Xingfei Li, Liyang Chen, Yufei Hua, et al.
Food Hydrocolloids (2020) Vol. 105, pp. 105846-105846
Closed Access | Times Cited: 101
Prospects of artificial meat: Opportunities and challenges around consumer acceptance
Lang Zhang, Yingying Hu, Iftikhar Hussain Badar, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 434-444
Closed Access | Times Cited: 101
Review: Analysis of the process and drivers for cellular meat production
Robyn D. Warner
animal (2019) Vol. 13, Iss. 12, pp. 3041-3058
Open Access | Times Cited: 93
Commercialization of cultured meat products: Current status, challenges, and strategic prospects
Yongli Ye, Jingwen Zhou, Xin Guan, et al.
Future Foods (2022) Vol. 6, pp. 100177-100177
Open Access | Times Cited: 58
Insect rearing on biowaste represents a competitive advantage for fish farming
Josef Maroušek, Otakar Strunecký, Anna Maroušková
Reviews in Aquaculture (2022) Vol. 15, Iss. 3, pp. 965-975
Closed Access | Times Cited: 54
CEA Systems: the Means to Achieve Future Food Security and Environmental Sustainability?
Nicholas Cowan, Laura Ferrier, Bryan M. Spears, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 47
Consumer perception of “artificial meat” in the educated young and urban population of Africa
Moïse Kombolo Ngah, Sghaïer Chriki, Marie‐Pierre Ellies‐Oury, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 22
3D printing: trends and approaches toward achieving long-term sustainability in the food industry
Priyamvada Thorakkattu, Nancy Awasti, Karthik Sajith Babu, et al.
Critical Reviews in Biotechnology (2024), pp. 1-21
Closed Access | Times Cited: 7
Analysis of Scientific and Press Articles Related to Cultured Meat for a Better Understanding of Its Perception
Sghaïer Chriki, Marie‐Pierre Ellies‐Oury, Dominique Fournier, et al.
Frontiers in Psychology (2020) Vol. 11
Open Access | Times Cited: 43
A vision on the ‘foodture’ role of dietary exposure sciences in the interplay between food safety and nutrition
Maryam Zare Jeddi, Polly Boon, Francesco Cubadda, et al.
Trends in Food Science & Technology (2022) Vol. 120, pp. 288-300
Open Access | Times Cited: 26
The future of cultured meat between sustainability expectations and socio-economic challenges
Maria Cecilia Mancini, Federico Antonioli
Elsevier eBooks (2022), pp. 331-350
Open Access | Times Cited: 24
Plant Protein Heat-Induced Gels: Formation Mechanisms and Regulatory Strategies
Yingying Ma, Fusheng Chen
Coatings (2023) Vol. 13, Iss. 11, pp. 1899-1899
Open Access | Times Cited: 14
Clean meat: techniques for meat production and its upcoming challenges
Srutee Rout, R Sowmya, Uday S. Annapure
Animal Biotechnology (2021) Vol. 33, Iss. 7, pp. 1721-1729
Closed Access | Times Cited: 32
Extrusion-based sustainable 3D bioprinting of meat & its analogues: A review
Kamalnayan Tibrewal, Prajakta Dandekar, Ratnesh Jain
Bioprinting (2022) Vol. 29, pp. e00256-e00256
Closed Access | Times Cited: 22
Techniques, challenges and future prospects for cell-based meat
Anmariya Benny, Kathiresan Pandi, Rituja Upadhyay
Food Science and Biotechnology (2022) Vol. 31, Iss. 10, pp. 1225-1242
Open Access | Times Cited: 20
Trends and Technological Challenges of 3D Bioprinting in Cultured Meat: Technological Prospection
Willams Teles Barbosa, Paulo César Correia, Jaqueline Leite Vieira, et al.
Applied Sciences (2023) Vol. 13, Iss. 22, pp. 12158-12158
Open Access | Times Cited: 12
Impacts of Industrial Modification on the Structure and Gel Features of Soy Protein Isolate and its Composite Gel with Myofibrillar Protein
Zhaodong Hu, Yi-Chang Wang, Zihan Ma, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1982-1982
Open Access | Times Cited: 11
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