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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:

Fermentation of plant-based milk alternatives for improved flavour and nutritional value
Muzi Tangyu, Jeroen Muller, Christoph J. Bolten, et al.
Applied Microbiology and Biotechnology (2019) Vol. 103, Iss. 23-24, pp. 9263-9275
Open Access | Times Cited: 348

Showing 26-50 of 348 citing articles:

An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies
Jia-Shen Cai, Jingyu Feng, Zhi‐Jing Ni, et al.
Trends in Food Science & Technology (2021) Vol. 112, pp. 676-689
Closed Access | Times Cited: 82
A novel fermented soybean, inoculated with selected Bacillus, Lactobacillus and Hansenula strains, showed strong antioxidant and anti-fatigue potential activity
Jingwen Cui, Peibin Xia, Lingling Zhang, et al.
Food Chemistry (2020) Vol. 333, pp. 127527-127527
Closed Access | Times Cited: 79
B-vitamin enriched fermented soymilk: A novel strategy for soy-based functional foods development
Yun-Yang Zhu, Kiran Thakur, Jingyu Feng, et al.
Trends in Food Science & Technology (2020) Vol. 105, pp. 43-55
Closed Access | Times Cited: 76
Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review
Marina Mefleh, Antonella Pasqualone, Francesco Caponio, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 1, pp. 8-18
Open Access | Times Cited: 74
Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study
Donato Angelino, Alice Rosi, Giorgia Vici, et al.
Foods (2020) Vol. 9, Iss. 5, pp. 682-682
Open Access | Times Cited: 71
Development of vegan kefir fortified with Spirulina platensis
Didem Sözeri Atik, Başak Gürbüz, Esra Bölük, et al.
Food Bioscience (2021) Vol. 42, pp. 101050-101050
Closed Access | Times Cited: 70
Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation
Mariagrazia Molfetta, Etiele Greque de Morais, Luísa Barreira, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2065-2065
Open Access | Times Cited: 67
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception
Kandi Sridhar, Saı̈d Bouhallab, Thomas Croguennec, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10483-10498
Open Access | Times Cited: 66
Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties
Kai Huang, Yongyong Liu, Yu Zhang, et al.
Food Bioscience (2022) Vol. 49, pp. 101831-101831
Open Access | Times Cited: 66
A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues
Miguel Lima, Rui Costa, Ivo Rodrigues, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2053-2053
Open Access | Times Cited: 63
Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis
Helen Vaikma, Aleksei Kaleda, Julia Rosend, et al.
Future Foods (2021) Vol. 4, pp. 100049-100049
Closed Access | Times Cited: 62
Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects
Mónica Flores, José A. Piornos
Meat Science (2021) Vol. 182, pp. 108636-108636
Open Access | Times Cited: 62
Extracellular microbial proteases with specificity for plant proteins in food fermentation
Lise Friis Christensen, Beatriz García‐Béjar, Claus Heiner Bang‐Berthelsen, et al.
International Journal of Food Microbiology (2022) Vol. 381, pp. 109889-109889
Open Access | Times Cited: 60
Development of fermented beverage with water kefir in water-soluble coconut extract (Cocos nucifera L.) with inulin addition
Vanessa Alves, Thamarys Scapini, Aline Frumi Camargo, et al.
LWT (2021) Vol. 145, pp. 111364-111364
Open Access | Times Cited: 59
Consumer’s acceptability and health consciousness of probiotic and prebiotic of non-dairy products
Fernanda Cosme, António Inês, Alice Vilela
Food Research International (2021) Vol. 151, pp. 110842-110842
Closed Access | Times Cited: 56
Molecular characteristics and structure–activity relationships of food-derived bioactive peptides
Fujia Yang, Xu Chen, Muchen Huang, et al.
Journal of Integrative Agriculture (2021) Vol. 20, Iss. 9, pp. 2313-2332
Open Access | Times Cited: 55
Enzymes-Assisted Extraction of Plants for Sustainable and Functional Applications
Paulina Štreimikytė, Pranas Viškelis, Jonas Viškelis
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 4, pp. 2359-2359
Open Access | Times Cited: 55
A Comparative Analysis of Plant-Based Milk Alternatives Part 1: Composition, Sensory, and Nutritional Value
Marcel Pointke, Elke Albrecht, Katrin Geburt, et al.
Sustainability (2022) Vol. 14, Iss. 13, pp. 7996-7996
Open Access | Times Cited: 47
Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends
Andrea Hoehnel, Emanuele Zannini, Elke K. Arendt
Trends in Food Science & Technology (2022) Vol. 128, pp. 238-252
Open Access | Times Cited: 45
Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria
Liang Liu, Youtao Huang, Xiaoqian Zhang, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108252-108252
Closed Access | Times Cited: 45
The Nutritional Quality of Plant-Based Foods
Alissa A. Nolden, Ciarán G. Forde
Sustainability (2023) Vol. 15, Iss. 4, pp. 3324-3324
Open Access | Times Cited: 39
A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies
Aijun Xie, Yushi Dong, Zifei Liu, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3952-3952
Open Access | Times Cited: 39
Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value
Damodar Dhakal, Tayyaba Younas, Ram Prasad Bhusal, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108786-108786
Open Access | Times Cited: 34
Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts
Sara R. Jaeger, Davide Giacalone, David Jin, et al.
Food Quality and Preference (2023) Vol. 106, pp. 104820-104820
Open Access | Times Cited: 29
Glycemic Responses of Milk and Plant-Based Drinks: Food Matrix Effects
Blerina Shkembi, Thom Huppertz
Foods (2023) Vol. 12, Iss. 3, pp. 453-453
Open Access | Times Cited: 28

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