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:
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
Reshab Majumder, Saptadip Miatur, Akash Saha, et al.
Sustainable Food Technology (2023) Vol. 2, Iss. 1, pp. 81-91
Open Access | Times Cited: 28
Showing 1-25 of 28 citing articles:
The Future of Food
Charis M. Galanakis
Foods (2024) Vol. 13, Iss. 4, pp. 506-506
Open Access | Times Cited: 67
Charis M. Galanakis
Foods (2024) Vol. 13, Iss. 4, pp. 506-506
Open Access | Times Cited: 67
Review on mushroom mycelium-based products and their production process: from upstream to downstream
Hyun‐Jae Shin, Hyeon-Su Ro, Moriyuki Kawauchi, et al.
Bioresources and Bioprocessing (2025) Vol. 12, Iss. 1
Open Access | Times Cited: 2
Hyun‐Jae Shin, Hyeon-Su Ro, Moriyuki Kawauchi, et al.
Bioresources and Bioprocessing (2025) Vol. 12, Iss. 1
Open Access | Times Cited: 2
Microbial protein sources: A comprehensive review on the potential usage of fungi and cyanobacteria in sustainable food systems
Nagarjuna Prakash Dalbanjan, Manjunath P. Eelager, Shivayogi S. Narasagoudr
Food and Humanity (2024) Vol. 3, pp. 100366-100366
Closed Access | Times Cited: 14
Nagarjuna Prakash Dalbanjan, Manjunath P. Eelager, Shivayogi S. Narasagoudr
Food and Humanity (2024) Vol. 3, pp. 100366-100366
Closed Access | Times Cited: 14
In Vitro Bioaccessibility of Edible Seaweed Proteins from the Chilean Coast and Proteins from the Novel Seaweed-Derived Mycoprotein
Catalina Landeta-Salgado, Javiera Munizaga, María Paz González-Troncoso, et al.
Molecules (2025) Vol. 30, Iss. 1, pp. 165-165
Open Access | Times Cited: 1
Catalina Landeta-Salgado, Javiera Munizaga, María Paz González-Troncoso, et al.
Molecules (2025) Vol. 30, Iss. 1, pp. 165-165
Open Access | Times Cited: 1
Agro-food waste conversion into valuable products in the Italian scenario: current practices and innovative approaches
F. Demichelis, Martina Lenzuni, Attílio Converti, et al.
Journal of environmental chemical engineering (2025), pp. 115458-115458
Open Access | Times Cited: 1
F. Demichelis, Martina Lenzuni, Attílio Converti, et al.
Journal of environmental chemical engineering (2025), pp. 115458-115458
Open Access | Times Cited: 1
Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects
Yaozheng Liu, William R. Aimutis, M.A. Drake
Foods (2024) Vol. 13, Iss. 7, pp. 1010-1010
Open Access | Times Cited: 6
Yaozheng Liu, William R. Aimutis, M.A. Drake
Foods (2024) Vol. 13, Iss. 7, pp. 1010-1010
Open Access | Times Cited: 6
Alternative Proteins; A Path to Sustainable Diets and Environment
Shima Jafarzadeh, Zeinab Qazanfarzadeh, Mahsa Majzoobi, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100882-100882
Open Access | Times Cited: 6
Shima Jafarzadeh, Zeinab Qazanfarzadeh, Mahsa Majzoobi, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100882-100882
Open Access | Times Cited: 6
Conversion of lignocellulosic biomass waste into mycoprotein: current status and future directions for sustainable protein production
Zheng Yang Ng, Phei Er Kee, Rosazlin Abdullah, et al.
Biomass Conversion and Biorefinery (2024)
Closed Access | Times Cited: 5
Zheng Yang Ng, Phei Er Kee, Rosazlin Abdullah, et al.
Biomass Conversion and Biorefinery (2024)
Closed Access | Times Cited: 5
The fungal alternative: Insights on medicinal mushrooms-based protein-rich biomasses by submerged fermentation of agro-industrial by-products
Davide Ferrero, Elisa Moscato, Federica Spina, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 95, pp. 103721-103721
Open Access | Times Cited: 4
Davide Ferrero, Elisa Moscato, Federica Spina, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 95, pp. 103721-103721
Open Access | Times Cited: 4
Unconventional foods and by-products as sustainable encapsulating materials carrying probiotic cultures: An overview of the encapsulation methods, and incorporation on food products
Tânia Somera, Ísis Meireles Mafaldo, Fabrícia França Bezerril, et al.
Food Bioscience (2024) Vol. 61, pp. 104892-104892
Closed Access | Times Cited: 4
Tânia Somera, Ísis Meireles Mafaldo, Fabrícia França Bezerril, et al.
Food Bioscience (2024) Vol. 61, pp. 104892-104892
Closed Access | Times Cited: 4
Comparative Transcriptomic Responses Directed Towards Reporter Metabolic Routes of Mucor circinelloides WJ11 for Growth Adaptation and Lipid Overproduction
Fanyue Li, Nang Myint Phyu Sin Htwe, Preecha Patumcharoenpol, et al.
Fermentation (2025) Vol. 11, Iss. 2, pp. 61-61
Open Access
Fanyue Li, Nang Myint Phyu Sin Htwe, Preecha Patumcharoenpol, et al.
Fermentation (2025) Vol. 11, Iss. 2, pp. 61-61
Open Access
Mushroom mycelia as sustainable alternative proteins for the production of hybrid cell‐cultured meat: A review
Kayise Hypercia Maseko, Thierry Régnier, Paul Bartels, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Open Access
Kayise Hypercia Maseko, Thierry Régnier, Paul Bartels, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Open Access
Mycoproteins as sustainable food sources: current applications and future prospects
Adenike A. Akinsemolu, Helen Onyeaka
Deleted Journal (2025) Vol. 7, Iss. 3
Open Access
Adenike A. Akinsemolu, Helen Onyeaka
Deleted Journal (2025) Vol. 7, Iss. 3
Open Access
Exploring alternative sources of protein in food: Trends in nutrient and functional features
A I Lara-Parra, Aldahir Alberto Hernández Hernández, Yari Jaguey-Hernández, et al.
Food Research International (2025), pp. 116224-116224
Closed Access
A I Lara-Parra, Aldahir Alberto Hernández Hernández, Yari Jaguey-Hernández, et al.
Food Research International (2025), pp. 116224-116224
Closed Access
Fungi as a Source of Single Cell Proteins
Sucheta Sharma, Himanshu Prasad, Anand Roy, et al.
IGI Global eBooks (2025), pp. 163-190
Closed Access
Sucheta Sharma, Himanshu Prasad, Anand Roy, et al.
IGI Global eBooks (2025), pp. 163-190
Closed Access
Fusarium-based mycoprotein: Advancements in the production of sustainable meat substitutes
Rima Gnaim, Paul S. Dyer, Rodrigo Ledesma‐Amaro
Trends in Food Science & Technology (2025), pp. 104981-104981
Closed Access
Rima Gnaim, Paul S. Dyer, Rodrigo Ledesma‐Amaro
Trends in Food Science & Technology (2025), pp. 104981-104981
Closed Access
Selection of Mycoprotein-producing yeast as a new source of non-meat proteins
N. Viveros-Lizondo, Beatriz García‐Béjar, Antonio de Haro Bailón, et al.
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100866-100866
Closed Access
N. Viveros-Lizondo, Beatriz García‐Béjar, Antonio de Haro Bailón, et al.
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100866-100866
Closed Access
Fabrication of mycelium-gellan gum hybrids as next generation alternative protein foods produced by fermentation
Disha Jayakumar, Ramdattu Santhapur, David Julian McClements
Food Research International (2025), pp. 116495-116495
Closed Access
Disha Jayakumar, Ramdattu Santhapur, David Julian McClements
Food Research International (2025), pp. 116495-116495
Closed Access
Formation and Characterization of Mycelium–Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes
Ramdattu Santhapur, Disha Jayakumar, David Julian McClements
Foods (2024) Vol. 13, Iss. 24, pp. 4109-4109
Open Access | Times Cited: 3
Ramdattu Santhapur, Disha Jayakumar, David Julian McClements
Foods (2024) Vol. 13, Iss. 24, pp. 4109-4109
Open Access | Times Cited: 3
Food Systems Restoration
Dietrich Knorr, Mary Ann Augustin
Sustainable Food Technology (2024) Vol. 2, Iss. 5, pp. 1365-1390
Open Access | Times Cited: 2
Dietrich Knorr, Mary Ann Augustin
Sustainable Food Technology (2024) Vol. 2, Iss. 5, pp. 1365-1390
Open Access | Times Cited: 2
Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges
Yan Zheng, Chunhong Liu, Xiaohai Zhang, et al.
Current Nutrition Reports (2024)
Closed Access | Times Cited: 2
Yan Zheng, Chunhong Liu, Xiaohai Zhang, et al.
Current Nutrition Reports (2024)
Closed Access | Times Cited: 2
An investigation of the status of commercial meat analogs and their ingredients: Worldwide and South Korea
Da Young Lee, Jin Soo Kim, Jinmo Park, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 31-61
Open Access | Times Cited: 1
Da Young Lee, Jin Soo Kim, Jinmo Park, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 31-61
Open Access | Times Cited: 1
Understanding the Potential of Microbial Protein as a more Sustainable Food Source
Alexandra Pereira, Brecht Delmoitié, Myrsini Sakarika
Deleted Journal (2024)
Closed Access
Alexandra Pereira, Brecht Delmoitié, Myrsini Sakarika
Deleted Journal (2024)
Closed Access
Improving Iron Content in Sustainable Mycoprotein Production through Seawater Fermentation
Bi-Hua Yang, Tzu‐Chun Lin, Ting-Wei Lin, et al.
Future Foods (2024) Vol. 10, pp. 100473-100473
Open Access
Bi-Hua Yang, Tzu‐Chun Lin, Ting-Wei Lin, et al.
Future Foods (2024) Vol. 10, pp. 100473-100473
Open Access
Advancing climate resilience: technological innovations in plant-based, alternative and sustainable food production systems
Aleksandar Mešić, Marina Jurić, Francesco Donsı̀, et al.
Discover Sustainability (2024) Vol. 5, Iss. 1
Open Access
Aleksandar Mešić, Marina Jurić, Francesco Donsı̀, et al.
Discover Sustainability (2024) Vol. 5, Iss. 1
Open Access
