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:

Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet‐Aged Beef Longissimus Steaks
Rachel Mitacek, Yiling Ke, Jessica E. Prenni, et al.
Journal of Food Science (2018) Vol. 84, Iss. 1, pp. 38-50
Open Access | Times Cited: 72

Showing 1-25 of 72 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
Insights on meat quality from combining traditional studies and proteomics
Peter P. Purslow, Mohammed Gagaoua, Robyn D. Warner
Meat Science (2020) Vol. 174, pp. 108423-108423
Closed Access | Times Cited: 107
MEATabolomics: Muscle and Meat Metabolomics in Domestic Animals
Susumu Muroya, Shuji Ueda, Tomohiko Komatsu, et al.
Metabolites (2020) Vol. 10, Iss. 5, pp. 188-188
Open Access | Times Cited: 98
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: 82
Recent Updates in Meat Color Research: Integrating Traditional and High-Throughput Approaches
Ranjith Ramanathan, Melvin C. Hunt, R.A. Mancini, et al.
Meat and Muscle Biology (2020) Vol. 4, Iss. 2
Open Access | Times Cited: 77
Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways
Mohammed Gagaoua, Robyn D. Warner, Peter P. Purslow, et al.
Meat Science (2021) Vol. 181, pp. 108611-108611
Open Access | Times Cited: 59
The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria
Daixun Wang, Feng Cheng, Yi Wang, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2427-2427
Open Access | Times Cited: 58
The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms
Mohammed Gagaoua, Surendranath P. Suman, Peter P. Purslow, et al.
Meat Science (2023) Vol. 206, pp. 109340-109340
Closed Access | Times Cited: 40
Impact of Up- and Downregulation of Metabolites and Mitochondrial Content on pH and Color of the Longissimus Muscle from Normal-pH and Dark-Cutting Beef
Ranjith Ramanathan, Frank Kiyimba, J. M. Gonzalez, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 27, pp. 7194-7203
Closed Access | Times Cited: 58
Current State of Metabolomics Research in Meat Quality Analysis and Authentication
Tao Zhang, Can Chen, Kaizhou Xie, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2388-2388
Open Access | Times Cited: 48
Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles
Derico Setyabrata, Danyi Ma, Shaojun Xie, et al.
Food Chemistry X (2023) Vol. 18, pp. 100660-100660
Open Access | Times Cited: 22
The potential of metabolomics in meat science: Current applications, trends, and challenges
Ranjith Ramanathan, Frank Kiyimba, Surendranath P. Suman, et al.
Journal of Proteomics (2023) Vol. 283-284, pp. 104926-104926
Open Access | Times Cited: 20
New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage
Shuji Ueda, Yuka Yoshida, Biniam Kebede, et al.
Metabolites (2024) Vol. 14, Iss. 2, pp. 95-95
Open Access | Times Cited: 6
Gas chromatography-mass spectrometry based metabolomic approach to investigate the changes in goat milk yoghurt during storage
Heena Sharma, Ranjith Ramanathan
Food Research International (2020) Vol. 140, pp. 110072-110072
Closed Access | Times Cited: 40
Copper fumarate with high-bifunctional nanozyme activities at different pH values for glucose and epinephrine colorimetric detection in human serum
Meihui Ying, Guizeng Yang, Yuanjie Xu, et al.
The Analyst (2021) Vol. 147, Iss. 1, pp. 40-47
Closed Access | Times Cited: 38
Comparative analysis of metabolites in cow and goat milk yoghurt using GC–MS based untargeted metabolomics
Heena Sharma, Guadalupe Davila El Rassi, Angie Lathrop, et al.
International Dairy Journal (2021) Vol. 117, pp. 105016-105016
Closed Access | Times Cited: 37
Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef quality
Bo Zou, Lele Shao, Qianqian Yu, et al.
Meat Science (2022) Vol. 195, pp. 109013-109013
Closed Access | Times Cited: 23
Effects of alternating electric field during freezing and thawing on beef quality
Guangyu Wu, Chuan Yang, Heather L. Bruce, et al.
Food Chemistry (2023) Vol. 419, pp. 135987-135987
Closed Access | Times Cited: 15
Proteomic approaches to characterize biochemistry of fresh beef color
Surendranath P. Suman, Yifei Wang, Mohammed Gagaoua, et al.
Journal of Proteomics (2023) Vol. 281, pp. 104893-104893
Open Access | Times Cited: 15
Investigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging
Qianqian Yu, Shimeng Li, Bei Cheng, et al.
Food Chemistry X (2023) Vol. 17, pp. 100608-100608
Open Access | Times Cited: 14
A current review of U.S. beef flavor I: Measuring beef flavor
C. R. Kerth, Jerrad F. Legako, D. R. Woerner, et al.
Meat Science (2024) Vol. 210, pp. 109437-109437
Closed Access | Times Cited: 5
The combined effect of vacuum-skin packaging and oxygen absorbers on the color stability and physicochemical properties of wet-aged Chikso beef
Dongheon Lee, Hye-Jin Kim, Seung‐Chul Lee, et al.
Food Packaging and Shelf Life (2024) Vol. 43, pp. 101275-101275
Closed Access | Times Cited: 5
Effects of Aging, Modified Atmospheric Packaging, and Display Time on Metmyoglobin Reducing Activity and Oxygen Consumption of High-pH Beef
Ranjith Ramanathan, Melvin C. Hunt, Andrea English, et al.
Meat and Muscle Biology (2019) Vol. 3, Iss. 1
Open Access | Times Cited: 25
Myoglobin Post-Translational Modifications Influence Color Stability of Beef Longissimus Lumborum
Yifei Wang, Shuting Li, G. Rentfrow, et al.
Meat and Muscle Biology (2021) Vol. 5, Iss. 1
Open Access | Times Cited: 20
The eating quality of meat: I Color
C. Faustman, Surendranath P. Suman, Ranjith Ramanathan
Elsevier eBooks (2022), pp. 363-392
Closed Access | Times Cited: 14
Page 1 - Next Page

Scroll to top