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:

Food proteins from plants and fungi
Ute Schweiggert‐Weisz, Peter Eisner, Stephanie Bader‐Mittermaier, et al.
Current Opinion in Food Science (2020) Vol. 32, pp. 156-162
Open Access | Times Cited: 80

Showing 1-25 of 80 citing articles:

Plant Proteins for Future Foods: A Roadmap
Shaun Yong Jie Sim, Akila SRV, Jie Hong Chiang, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1967-1967
Open Access | Times Cited: 218
Re-thinking functional food development through a holistic approach
Marilisa Alongi, Monica Anese
Journal of Functional Foods (2021) Vol. 81, pp. 104466-104466
Open Access | Times Cited: 193
Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges
Marcin Andrzej Kurek, Anna Onopiuk, Ewelina Pogorzelska-Nowicka, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 957-957
Open Access | Times Cited: 115
On the foaming properties of plant proteins: Current status and future opportunities
Luca Amagliani, Juliana V.C. Silva, Maxime Saffon, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 261-272
Closed Access | Times Cited: 108
Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues
Laura Quintieri, Chiara Nitride, Elisabetta De Angelis, et al.
Nutrients (2023) Vol. 15, Iss. 6, pp. 1509-1509
Open Access | Times Cited: 42
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: 17
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application
Ines Kutzli, Jochen Weiß, Monika Gibis
Foods (2021) Vol. 10, Iss. 2, pp. 376-376
Open Access | Times Cited: 101
Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability
Madhura Rao, Aalt Bast, Alie de Boer
Sustainability (2021) Vol. 13, Iss. 8, pp. 4428-4428
Open Access | Times Cited: 79
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: 65
Fungal Protein – What Is It and What Is the Health Evidence? A Systematic Review Focusing on Mycoprotein
Emma Derbyshire, Joanne Delange
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 61
Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition
Fuguo Liu, Moting Li, Qiankun Wang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6423-6444
Closed Access | Times Cited: 55
From the sea to aquafeed: A perspective overview
Orhan Tufan Eroldoğan, Brett Glencross, Lucie Novoveská, et al.
Reviews in Aquaculture (2022) Vol. 15, Iss. 3, pp. 1028-1057
Open Access | Times Cited: 49
Is cultured meat a promising consumer alternative? Exploring key factors determining consumer's willingness to try, buy and pay a premium for cultured meat
Meike Rombach, David Dean, Frank Vriesekoop, et al.
Appetite (2022) Vol. 179, pp. 106307-106307
Open Access | Times Cited: 47
Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy—A Review
Yan Zeng, Enhui Chen, Xuewen Zhang, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3326-3326
Open Access | Times Cited: 42
An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications
Anca Corina Fărcaş, Sonia Socaci, Silvia Amalia Nemeş, et al.
Nutrients (2022) Vol. 14, Iss. 17, pp. 3470-3470
Open Access | Times Cited: 41
A systematic review on drivers influencing consumption of edible mushrooms and innovative mushroom-containing products
Rachele De Cianni, Liam Pippinato, Teresina Mancuso
Appetite (2023) Vol. 182, pp. 106454-106454
Closed Access | Times Cited: 31
Microbial meat: A sustainable vegan protein source produced from agri-waste to feed the world
Samara Cardoso Alves, Erick Díaz-Ruiz, Bruna Lisboa, et al.
Food Research International (2023) Vol. 166, pp. 112596-112596
Closed Access | Times Cited: 29
Plant‐based foods as meat and fat substitutes
Claire D. Munialo, Frank Vriesekoop
Food Science & Nutrition (2023) Vol. 11, Iss. 9, pp. 4898-4911
Open Access | Times Cited: 28
Mycoprotein: production and nutritional aspects: a review
Reshab Majumder, Saptadip Miatur, Akash Saha, et al.
Sustainable Food Technology (2023) Vol. 2, Iss. 1, pp. 81-91
Open Access | Times Cited: 28
Green Biomass-Based Protein for Sustainable Feed and Food Supply: An Overview of Current and Future Prospective
Éva Domokos-Szabolcsy, Seckin Reyhan Yavuz, Edgard Augusto de Toledo Picoli, et al.
Life (2023) Vol. 13, Iss. 2, pp. 307-307
Open Access | Times Cited: 26
Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health
Nneka Ajomiwe, Mike Boland, Suphat Phongthai, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1771-1771
Open Access | Times Cited: 13
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review
Meliza Lindsay Rojas, Mirian T.K. Kubo, Maria Elisa Caetano‐Silva, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 9, pp. 4376-4395
Closed Access | Times Cited: 45
Potential Protein Production from Lignocellulosic Materials Using Edible Mushroom Forming Fungi
Karin Scholtmeijer, L.A.M. van den Broek, A.R.H. Fischer, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 11, pp. 4450-4457
Open Access | Times Cited: 22
Role of mycoprotein as a non-meat protein in food security and sustainability: a review
Farhan Saeed, Muhammad Afzaal, Armghan Khalid, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 683-695
Open Access | Times Cited: 19
Proteins from Legumes, Cereals, and Pseudo-Cereals: Composition, Modification, Bioactivities, and Applications
Wenxue Zhang, Isaac Duah Boateng, Jinsheng Xu, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 1974-1974
Open Access | Times Cited: 6
Page 1 - Next Page

Scroll to top