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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:

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

Showing 20 citing articles:

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
Recent Perspectives on Meat Consumption and Cancer Proliferation
Ushna Momal, Hammad Naeem, Farhan Aslam, et al.
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Lipid Peroxidation Products Influence Calpain-1 Functionality In Vitro by Covalent Binding
Chaoyu Zhai, Steven M. Lonergan, E. Huff‐Lonergan, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 20, pp. 7836-7846
Closed Access | Times Cited: 9
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
The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display
Yifei Wang, Rubén Domínguez, José M. Lorenzo, et al.
Foods (2021) Vol. 10, Iss. 9, pp. 1982-1982
Open Access | Times Cited: 16
The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage
Songshan Zhang, Xue Chen, Xinxin Duan, et al.
Meat Science (2022) Vol. 196, pp. 109050-109050
Closed Access | Times Cited: 11
The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef
Benjamin W.B. Holman, Alaa El‐Din A. Bekhit, Yanwei Mao, et al.
Meat Science (2022) Vol. 193, pp. 108928-108928
Open Access | Times Cited: 10
Proteomics approaches – their potential for answering complex questions in meat science research
E. Huff‐Lonergan, Steven M. Lonergan
Italian Journal of Animal Science (2023) Vol. 22, Iss. 1, pp. 911-924
Open Access | Times Cited: 4
The effect of pH and aging on mitochondrial reduction of bovine myoglobin's affinity for oxygen
Masahiro Waga, Kazumasa Nodake, Koji Nakade
Meat Science (2023) Vol. 206, pp. 109345-109345
Closed Access | Times Cited: 4
Secondary Lipid Oxidation Products as Modulators of Calpain-2 Functionality In Vitro
Logan G Johnson, Chaoyu Zhai, Kitty Brown, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 21, pp. 12229-12239
Closed Access | Times Cited: 1
Muscle structure, proteins, and meat quality
Wei Guo, Marion L. Greaser
Elsevier eBooks (2022), pp. 15-37
Closed Access | Times Cited: 4
A meta-analysis of the effect of gamma irradiation on chicken meat quality: Microbiology and colour
K. Dimov, Teodora Popova
Food Science and Applied Biotechnology (2022) Vol. 5, Iss. 2, pp. 160-160
Open Access | Times Cited: 4
Applications of proteomics in meat research
Mohammed Gagaoua, Wes Schilling, Xue Zhang, et al.
Elsevier eBooks (2022), pp. 513-527
Closed Access | Times Cited: 3
Aged-beef quality and fatty acid profile of subcutaneous fat from Nellore and Nellore × Angus crossbred young bulls finished in the feedlot with a high-lipid diet
Bárbara Martins Rodrigues, R. C. Alvarenga, Dante Pazzanese Duarte Lanna, et al.
Animal Production Science (2023) Vol. 64, Iss. 1
Closed Access | Times Cited: 1
Water extractability of the zinc protoporphyrin IX–myoglobin complex from Parma ham is pH-dependent
Haruka Abe, Yang Zhai, Yu Toba, et al.
Food Chemistry (2024) Vol. 441, pp. 138317-138317
Closed Access
Protein modifications screening of raw and thermally treated meat gastrointestinal digesta
Urmila Khulal, Teodora Đukić, Katarina Smiljanić, et al.
Journal of Functional Foods (2024) Vol. 113, pp. 106052-106052
Open Access
Color attributes and myoglobin chemistry exhibit relationships with tenderness and calpain-1 abundance in postmortem Longissimus lumborum muscles from Holstein heifers
J. V. Cooper, Surendranath P. Suman, K. S. Burdick, et al.
Meat Science (2022) Vol. 189, pp. 108824-108824
Closed Access | Times Cited: 2
Supranutritional Supplementation of Vitamin E Influences Myoglobin Post-Translational Modifications in Postmortem Beef Longissimus Lumborum Muscle
Yifei Wang, Shuting Li, Jing Chen, et al.
Meat and Muscle Biology (2022) Vol. 6, Iss. 1
Open Access | Times Cited: 2
Advances in fresh meat color stability
Surendranath P. Suman, Ranjith Ramanathan, Mahesh N. Nair
Elsevier eBooks (2022), pp. 139-161
Closed Access
Using metabolic and biochemical characteristics of postmortem muscle to investigate the interconnectedness of beef color, flavor, and tenderness
J. V. Cooper
(2021)
Open Access
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