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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:

Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferation and the Color of Cell-Based Meat
Robin Simsa, John S.K. Yuen, Andrew J. Stout, et al.
Foods (2019) Vol. 8, Iss. 10, pp. 521-521
Open Access | Times Cited: 131

Showing 1-25 of 131 citing articles:

Plant-based and cell-based approaches to meat production
Natalie R. Rubio, Ning Xiang, David L. Kaplan
Nature Communications (2020) Vol. 11, Iss. 1
Open Access | Times Cited: 446
Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred
Ilse Fraeye, Marie Kratka, Herman H. Vandenburgh, et al.
Frontiers in Nutrition (2020) Vol. 7
Open Access | Times Cited: 200
Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges
Claire Bomkamp, Stacey C. Skaalure, Gonçalo F. Fernando, et al.
Advanced Science (2021) Vol. 9, Iss. 3
Open Access | Times Cited: 198
Simple and effective serum-free medium for sustained expansion of bovine satellite cells for cell cultured meat
Andrew J. Stout, Addison B. Mirliani, Miriam L. Rittenberg, et al.
Communications Biology (2022) Vol. 5, Iss. 1
Open Access | Times Cited: 181
Food safety considerations and research priorities for the cultured meat and seafood industry
Kimberly J. Ong, Jeremiah Johnston, Isha Datar, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 6, pp. 5421-5448
Open Access | Times Cited: 145
Considerations for the development of cost‐effective cell culture media for cultivated meat production
Edward O’Neill, Zachary Cosenza, Keith Baar, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 1, pp. 686-709
Open Access | Times Cited: 140
Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak
Mai Furuhashi, Yuya Morimoto, Ai Shima, et al.
npj Science of Food (2021) Vol. 5, Iss. 1
Open Access | Times Cited: 131
Large-scale cultured meat production: Trends, challenges and promising biomanufacturing technologies
Chen D. Lu, Donovan Guttieres, Andrea Koenigsberg, et al.
Biomaterials (2021) Vol. 280, pp. 121274-121274
Closed Access | Times Cited: 122
Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat
Da Young Lee, Seung Yun Lee, Seung Hyeon Yun, et al.
Food Science of Animal Resources (2022) Vol. 42, Iss. 5, pp. 775-799
Open Access | Times Cited: 118
Improving Protein Expression, Stability, and Function with ProteinMPNN
Kiera H. Sumida, Reyes Núñez‐Franco, Indrek Kalvet, et al.
Journal of the American Chemical Society (2024) Vol. 146, Iss. 3, pp. 2054-2061
Open Access | Times Cited: 104
3D porous scaffolds from wheat glutenin for cultured meat applications
Ning Xiang, John S.K. Yuen, Andrew J. Stout, et al.
Biomaterials (2022) Vol. 285, pp. 121543-121543
Closed Access | Times Cited: 102
Towards resource-efficient and cost-efficient cultured meat
Sophie Hubalek, Mark J. Post, Panagiota Moutsatsou
Current Opinion in Food Science (2022) Vol. 47, pp. 100885-100885
Open Access | Times Cited: 80
Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation
Keshia Broucke, Els Van Pamel, Els Van Coillie, et al.
Meat Science (2022) Vol. 195, pp. 109006-109006
Closed Access | Times Cited: 77
Soy Protein Amyloid Fibril Scaffold for Cultivated Meat Application
Zhengxun Wei, Siqing Dai, Jiayi Huang, et al.
ACS Applied Materials & Interfaces (2023) Vol. 15, Iss. 12, pp. 15108-15119
Closed Access | Times Cited: 55
Current challenges of alternative proteins as future foods
Yuwares Malila, Iyiola Oluwakemi Owolabi, Tanai Chotanaphuti, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 19
3D edible scaffolds with yeast protein: A novel alternative protein scaffold for the production of high-quality cell-cultured meat
Yafang Wang, Zhihao Zhong, Noshaba Munawar, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129134-129134
Closed Access | Times Cited: 16
Muscle stem cell isolation and in vitro culture for meat production: A methodological review
Kwang‐Hwan Choi, Ji Won Yoon, Minsu Kim, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 1, pp. 429-457
Open Access | Times Cited: 105
Integrating biomaterials and food biopolymers for cultured meat production
Shengyong Ng, Motoichi Kurisawa
Acta Biomaterialia (2021) Vol. 124, pp. 108-129
Closed Access | Times Cited: 95
Immortalizing Cells for Human Consumption
Emily Soice, Jeremiah Johnston
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 21, pp. 11660-11660
Open Access | Times Cited: 91
In-vitro meat: a promising solution for sustainability of meat sector
Pavan Kumar, Neelesh Sharma, Shubham Sharma, et al.
Journal of Animal Science and Technology (2021) Vol. 63, Iss. 4, pp. 693-724
Open Access | Times Cited: 89
Bridging the gap between the science of cultured meat and public perceptions
A. Janet Tomiyama, N. Stephanie Kawecki, Daniel L. Rosenfeld, et al.
Trends in Food Science & Technology (2020) Vol. 104, pp. 144-152
Open Access | Times Cited: 88
Production of meat alternatives using live cells, cultures and plant proteins
Changtai Zhang, Xin Guan, Shiqin Yu, et al.
Current Opinion in Food Science (2021) Vol. 43, pp. 43-52
Closed Access | Times Cited: 66
Bioprocessing technology of muscle stem cells: implications for cultured meat
Xin Guan, Jingwen Zhou, Guocheng Du, et al.
Trends in biotechnology (2021) Vol. 40, Iss. 6, pp. 721-734
Closed Access | Times Cited: 65
Biotechnological advances for improving natural pigment production: a state-of-the-art review
Xiaomei Lyu, Yan Lyu, Hongwei Yu, et al.
Bioresources and Bioprocessing (2022) Vol. 9, Iss. 1
Open Access | Times Cited: 60
High-level secretory production of leghemoglobin in Pichia pastoris through enhanced globin expression and heme biosynthesis
Youran Shao, Changlu Xue, Wenqian Liu, et al.
Bioresource Technology (2022) Vol. 363, pp. 127884-127884
Closed Access | Times Cited: 52
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