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:
A Survey of Microbial Communities on Dry-Aged Beef in Commercial Meat Processing Facilities
Rachel Capouya, Thomas K. Mitchell, Diana Clark, et al.
Meat and Muscle Biology (2020) Vol. 4, Iss. 1
Open Access | Times Cited: 28
Rachel Capouya, Thomas K. Mitchell, Diana Clark, et al.
Meat and Muscle Biology (2020) Vol. 4, Iss. 1
Open Access | Times Cited: 28
Showing 1-25 of 28 citing articles:
Microbiological safety of aged meat
Konstantinos Koutsoumanis, Ana Allende, Avelino Álvarez‐Ordóñez, et al.
EFSA Journal (2023) Vol. 21, Iss. 1
Open Access | Times Cited: 24
Konstantinos Koutsoumanis, Ana Allende, Avelino Álvarez‐Ordóñez, et al.
EFSA Journal (2023) Vol. 21, Iss. 1
Open Access | Times Cited: 24
Improved sampling and DNA extraction procedures for microbiome analysis in food-processing environments
Coral Barcenilla, José F. Cobo‐Díaz, Francesca De Filippis, et al.
Nature Protocols (2024) Vol. 19, Iss. 5, pp. 1291-1310
Closed Access | Times Cited: 10
Coral Barcenilla, José F. Cobo‐Díaz, Francesca De Filippis, et al.
Nature Protocols (2024) Vol. 19, Iss. 5, pp. 1291-1310
Closed Access | Times Cited: 10
In-depth characterization of food and environmental microbiomes across different meat processing plants
Coral Barcenilla, José F. Cobo‐Díaz, Alba Puente, et al.
Microbiome (2024) Vol. 12, Iss. 1
Open Access | Times Cited: 7
Coral Barcenilla, José F. Cobo‐Díaz, Alba Puente, et al.
Microbiome (2024) Vol. 12, Iss. 1
Open Access | Times Cited: 7
Ultimate pH effects on dry-aged beef quality
Felipe Ribeiro, Soon Kiat Lau, Rebecca Furbeck, et al.
Meat Science (2020) Vol. 172, pp. 108365-108365
Closed Access | Times Cited: 43
Felipe Ribeiro, Soon Kiat Lau, Rebecca Furbeck, et al.
Meat Science (2020) Vol. 172, pp. 108365-108365
Closed Access | Times Cited: 43
Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain
Anthony Pius Bassey, Keping Ye, Chunbao Li, et al.
Trends in Food Science & Technology (2021) Vol. 113, pp. 12-25
Closed Access | Times Cited: 31
Anthony Pius Bassey, Keping Ye, Chunbao Li, et al.
Trends in Food Science & Technology (2021) Vol. 113, pp. 12-25
Closed Access | Times Cited: 31
Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches
Derico Setyabrata, K. R. Vierck, Tessa R. Sheets, et al.
Metabolites (2022) Vol. 12, Iss. 6, pp. 472-472
Open Access | Times Cited: 22
Derico Setyabrata, K. R. Vierck, Tessa R. Sheets, et al.
Metabolites (2022) Vol. 12, Iss. 6, pp. 472-472
Open Access | Times Cited: 22
Microbiota associated with commercial dry-aged beef in France
Emmanuel Coton, Maïwenn Dubée, Audrey Pawtowski, et al.
Food Research International (2024) Vol. 181, pp. 114118-114118
Open Access | Times Cited: 4
Emmanuel Coton, Maïwenn Dubée, Audrey Pawtowski, et al.
Food Research International (2024) Vol. 181, pp. 114118-114118
Open Access | Times Cited: 4
Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
Federica Savini, Valentina Indio, Federica Giacometti, et al.
Italian Journal of Food Safety (2024)
Open Access | Times Cited: 4
Federica Savini, Valentina Indio, Federica Giacometti, et al.
Italian Journal of Food Safety (2024)
Open Access | Times Cited: 4
Insights into Microbial Community and Its Enzymatic Profiles in Commercial Dry-Aged Beef
Yinchu Liu, Xiaoguang Gao, Mingwu Zang, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 529-529
Open Access
Yinchu Liu, Xiaoguang Gao, Mingwu Zang, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 529-529
Open Access
Effects of Candida sake on the quality of dry-aged beef: Integrated analysis of flavoromics, metabolomics, and microbiomics
Xiaoguang Gao, Yinchu Liu, Mingwu Zang, et al.
Food Bioscience (2025), pp. 106657-106657
Closed Access
Xiaoguang Gao, Yinchu Liu, Mingwu Zang, et al.
Food Bioscience (2025), pp. 106657-106657
Closed Access
Metabolic, proteomic and microbial changes postmortem and during beef aging
Greta Bischof, Franziska Witte, Nino Terjung, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 4, pp. 1076-1109
Closed Access | Times Cited: 18
Greta Bischof, Franziska Witte, Nino Terjung, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 4, pp. 1076-1109
Closed Access | Times Cited: 18
Molecular Characterization of Microbial and Fungal Communities on Dry-Aged Beef of Hanwoo Using Metagenomic Analysis
Sangdon Ryu, Minhye Shin, Soo‐Hyun Cho, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1571-1571
Open Access | Times Cited: 26
Sangdon Ryu, Minhye Shin, Soo‐Hyun Cho, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1571-1571
Open Access | Times Cited: 26
Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip Loins
Blake A. Foraker, Devin A. Gredell, Jerrad F. Legako, et al.
Meat and Muscle Biology (2020) Vol. 4, Iss. 1
Open Access | Times Cited: 24
Blake A. Foraker, Devin A. Gredell, Jerrad F. Legako, et al.
Meat and Muscle Biology (2020) Vol. 4, Iss. 1
Open Access | Times Cited: 24
Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium
Tanuja K.G.M. Gowda, Lieven De Zutter, Geert Van Royen, et al.
Food Microbiology (2021) Vol. 102, pp. 103919-103919
Closed Access | Times Cited: 18
Tanuja K.G.M. Gowda, Lieven De Zutter, Geert Van Royen, et al.
Food Microbiology (2021) Vol. 102, pp. 103919-103919
Closed Access | Times Cited: 18
Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System
Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Foods (2022) Vol. 11, Iss. 11, pp. 1539-1539
Open Access | Times Cited: 12
Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Foods (2022) Vol. 11, Iss. 11, pp. 1539-1539
Open Access | Times Cited: 12
Microbial Profiling of Biltong Processing Using Culture-Dependent and Culture-Independent Microbiome Analysis
Caitlin E. Karolenko, Udaya DeSilva, Peter M. Muriana
Foods (2023) Vol. 12, Iss. 4, pp. 844-844
Open Access | Times Cited: 5
Caitlin E. Karolenko, Udaya DeSilva, Peter M. Muriana
Foods (2023) Vol. 12, Iss. 4, pp. 844-844
Open Access | Times Cited: 5
Microbial, Physicochemical Profile and Sensory Perception of Dry-Aged Beef Quality: A Preliminary Portuguese Contribution to the Validation of the Dry Aging Process
Ana J. Ribeiro, Irene Oliveira, Kamila Soares, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4514-4514
Open Access | Times Cited: 5
Ana J. Ribeiro, Irene Oliveira, Kamila Soares, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4514-4514
Open Access | Times Cited: 5
Assessment of dry-aged beef from commercial aging locations across the United States
Jessica M. Lancaster, Jaxon H. Smart, Jessie Van Buren, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 27, pp. 100466-100466
Open Access | Times Cited: 8
Jessica M. Lancaster, Jaxon H. Smart, Jessie Van Buren, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 27, pp. 100466-100466
Open Access | Times Cited: 8
Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef
Songshan Zhang, Xiaobin Sun, Yuanhua Lei, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3638-3638
Open Access | Times Cited: 8
Songshan Zhang, Xiaobin Sun, Yuanhua Lei, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3638-3638
Open Access | Times Cited: 8
Implementation of the Dry Maturation Method and the Sous-Vide Cooking Technique in Bone-In Beef for the Creation of Gastronomic Products
Mabel Cristina Calvache Muñoz, Juan Camilo Ramos Velasco, Sandra Faisuler Potosi Rodrìguez, et al.
(2024)
Open Access | Times Cited: 1
Mabel Cristina Calvache Muñoz, Juan Camilo Ramos Velasco, Sandra Faisuler Potosi Rodrìguez, et al.
(2024)
Open Access | Times Cited: 1
Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of Beef
Hengpeng Wang, J. Y. Wang, Yinlan Wang, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3266-3266
Open Access | Times Cited: 2
Hengpeng Wang, J. Y. Wang, Yinlan Wang, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3266-3266
Open Access | Times Cited: 2
Microbial, Physicochemical Profile and Sensory Perception of Dry Aged Beef Quality and Safety: A Portuguese Preliminary Contribution for the Dry Ageing Process Validation
Ana J. Ribeiro, Irene Oliveira, Kamila Soares, et al.
(2023)
Open Access | Times Cited: 2
Ana J. Ribeiro, Irene Oliveira, Kamila Soares, et al.
(2023)
Open Access | Times Cited: 2
Comparison of bacterial diversity in wet- and dry-aged beef using traditional microbiology and next generation sequencing
Luiz Gustavo de Matos, Anderson Clayton da Silva Abreu, Vanessa Pereira Perez Alonso, et al.
The Microbe (2024) Vol. 2, pp. 100035-100035
Open Access
Luiz Gustavo de Matos, Anderson Clayton da Silva Abreu, Vanessa Pereira Perez Alonso, et al.
The Microbe (2024) Vol. 2, pp. 100035-100035
Open Access
Microbiome-based analytical approaches and biopreservation agents for improving meat quality and safety
Coral Barcenilla Canduela
(2024)
Open Access
Coral Barcenilla Canduela
(2024)
Open Access
Impact of UV pre-treatment on the Longissimus thoracis et lumborum muscle proteomes of dry-aged beef cuts: A characterisation within two sampling locations
Sara Álvarez, Carlos Álvarez, Anne Maria Mullen, et al.
Meat Science (2024) Vol. 221, pp. 109729-109729
Closed Access
Sara Álvarez, Carlos Álvarez, Anne Maria Mullen, et al.
Meat Science (2024) Vol. 221, pp. 109729-109729
Closed Access
