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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:

Molecular Understanding of Meat Quality Through Application of Proteomics
Wei Wu, Yu Fu, Margrethe Therkildsen, et al.
Food Reviews International (2014) Vol. 31, Iss. 1, pp. 13-28
Closed Access | Times Cited: 49

Showing 1-25 of 49 citing articles:

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective
Zuhaib F. Bhat, James D. Morton, Susan L. Mason, et al.
Comprehensive Reviews in Food Science and Food Safety (2018) Vol. 17, Iss. 4, pp. 841-859
Open Access | Times Cited: 135
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
Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field
Guoliang Jia, Satoru Nirasawa, Xiaohua Ji, et al.
Food Chemistry (2017) Vol. 240, pp. 910-916
Open Access | Times Cited: 113
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
Post-mortem changes in sarcoplasmic proteome and its relationship to meat color traits in M. semitendinosus of Chinese Luxi yellow cattle
Wei Wu, Xiaoguang Gao, Yan Dai, et al.
Food Research International (2015) Vol. 72, pp. 98-105
Closed Access | Times Cited: 86
Towards muscle-specific meat color stability of Chinese Luxi yellow cattle: A proteomic insight into post-mortem storage
Wei Wu, Qianqian Yu, Yu Fu, et al.
Journal of Proteomics (2015) Vol. 147, pp. 108-118
Closed Access | Times Cited: 76
Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process
Xiaojing Tian, Wei Wu, Qianqian Yu, et al.
Innovative Food Science & Emerging Technologies (2016) Vol. 34, pp. 259-266
Closed Access | Times Cited: 73
Bioactive peptides in beef: Endogenous generation through postmortem aging
Yu Fu, J.F. Young, Margrethe Therkildsen
Meat Science (2016) Vol. 123, pp. 134-142
Closed Access | Times Cited: 65
Explaining meat quality of bulls and steers by differential proteome and phosphoproteome analysis of skeletal muscle
L.H.P. Silva, Rafael Torres de Souza Rodrigues, Débora E.F. Assis, et al.
Journal of Proteomics (2019) Vol. 199, pp. 51-66
Open Access | Times Cited: 58
Tailoring physicochemical properties of chitosan films and their protective effects on meat by varying drying temperature
Fei Liu, Wei Chang, Maoshen Chen, et al.
Carbohydrate Polymers (2019) Vol. 212, pp. 150-159
Closed Access | Times Cited: 57
Tandem mass tag-labeled quantitative proteomic analysis of tenderloins between Tibetan and Yorkshire pigs
Jinqiu Wang, Jing Xiao, Xin Liu, et al.
Meat Science (2020) Vol. 172, pp. 108343-108343
Closed Access | Times Cited: 55
Effects of ultrasound on the thawing of quick-frozen small yellow croaker (Larimichthys polyactis) based on TMT-labeled quantitative proteomic
Yaoyao Wang, Jing‐Kun Yan, Yanhua Ding, et al.
Food Chemistry (2021) Vol. 366, pp. 130600-130600
Closed Access | Times Cited: 48
Proteomic approach to characterize biochemistry of meat quality defects
M. Wes Schilling, Surendranath P. Suman, X. Zhang, et al.
Meat Science (2017) Vol. 132, pp. 131-138
Open Access | Times Cited: 58
Proteome Analysis Using Isobaric Tags for Relative and Absolute Analysis Quantitation (iTRAQ) Reveals Alterations in Stress-Induced Dysfunctional Chicken Muscle
Tong Xing, Chong Wang, Xue Zhao, et al.
Journal of Agricultural and Food Chemistry (2017) Vol. 65, Iss. 13, pp. 2913-2922
Closed Access | Times Cited: 53
Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle Exudate
Alessio Di Luca, Ruth M. Hamill, Anne Maria Mullen, et al.
PLoS ONE (2016) Vol. 11, Iss. 3, pp. e0150605-e0150605
Open Access | Times Cited: 50
Integrating identification and targeted proteomics to discover the potential indicators of postmortem lamb meat quality
Caiyan Huang, Christophe Blecker, Li Chen, et al.
Meat Science (2023) Vol. 199, pp. 109126-109126
Open Access | Times Cited: 16
Effects of magnetic nanoparticles plus microwave on the thawing of largemouth bass (Micropterus salmoides) fillets based on iTRAQ quantitative proteomics
Min‐Jie Cao, Ailing Cao, Yingchang Li, et al.
Food Chemistry (2019) Vol. 286, pp. 506-514
Closed Access | Times Cited: 37
Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomics
Yao Zhu, Ruth M. Hamill, Anne Maria Mullen, et al.
Journal of Proteomics (2023) Vol. 286, pp. 104953-104953
Closed Access | Times Cited: 11
Postmortem changes in sarcoplasmic proteins associated with color stability in lamb muscle analyzed by proteomics
Xiaoguang Gao, Wei Wu, Changwei Ma, et al.
European Food Research and Technology (2015) Vol. 242, Iss. 4, pp. 527-535
Closed Access | Times Cited: 39
A proteomic-based approach for the search of biomarkers in Iberian wild deer (Cervus elaphus) as indicators of meat quality
María López‐Pedrouso, Daniel Franco, Martina Pérez Serrano, et al.
Journal of Proteomics (2019) Vol. 205, pp. 103422-103422
Closed Access | Times Cited: 31
Exploring the potential mechanisms by which feeding regimes affect muscle fibre composition and meat quality in Sunit sheep using TMT-labeled quantitative proteomic
Zhihao Yang, Yanru Hou, Chang Liu, et al.
Journal of Food Composition and Analysis (2025), pp. 107352-107352
Closed Access
Integrating omics approaches in livestock biotechnology: innovations in production and reproductive efficiency
Armughan Ahmed Wadood, Farhad Bordbar, Xiquan Zhang
Frontiers in Animal Science (2025) Vol. 6
Open Access
Effects of temperature on protein phosphorylation in postmortem muscle
Chi Ren, Chengli Hou, Zheng Li, et al.
Journal of the Science of Food and Agriculture (2019) Vol. 100, Iss. 2, pp. 551-559
Closed Access | Times Cited: 24
Application and Research Progress of Proteomics in Chicken Meat Quality and Identification: A Review
Changwei Cao, Zhichao Xiao, Changrong Ge, et al.
Food Reviews International (2020) Vol. 38, Iss. 3, pp. 313-334
Closed Access | Times Cited: 23
A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species
Ibironke O. Popoola, Philip O. Soladoye, Nicole J. Gaudette, et al.
Food Reviews International (2020) Vol. 38, Iss. sup1, pp. 266-285
Closed Access | Times Cited: 22
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