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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:

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

Showing 26-50 of 115 citing articles:

Enzymatic hydrolysis of soy protein to high moisture textured meat analogue with emphasis on antioxidant effects: As a tool to improve techno-functional property
Monirul Islam, Yatao Huang, Parag Jain, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 50, pp. 102700-102700
Closed Access | Times Cited: 18
Meat and meat alternatives: where is the gap in scientific knowledge and technology?
Youling L. Xiong
Italian Journal of Animal Science (2023) Vol. 22, Iss. 1, pp. 482-496
Open Access | Times Cited: 18
Mycoprotein as a meat substitute: production, functional properties, and current challenges‐a review
Rahim Khan, Fatema Hossain Brishti, Brisha Arulrajah, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 522-544
Open Access | Times Cited: 18
Fungal Proteins: Sources, Production and Purification Methods, Industrial Applications, and Future Perspectives
Katarzyna Pobiega, Joanna Sękul, Anna Pakulska, et al.
Applied Sciences (2024) Vol. 14, Iss. 14, pp. 6259-6259
Open Access | Times Cited: 7
Electrical Fields in the Processing of Protein-Based Foods
Ricardo N. Pereira, Rui M. Rodrigues, Zita Avelar, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 577-577
Open Access | Times Cited: 6
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
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
From Farms to Labs: The New Trend of Sustainable Meat Alternatives
Abdul Samad, So-Hee Kim, Chan‐Jin Kim, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 13-30
Open Access | Times Cited: 6
Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends
Bushra Safdar, Haochun Zhou, He Li, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3770-3770
Open Access | Times Cited: 27
Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken
Laurel Ettinger, Anika Falkeisen, Sophie Knowles, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2271-2271
Open Access | Times Cited: 26
A narrative action on the battle against hunger using mushroom, peanut, and soybean-based wastes
Nurul Aqilah Mohd Zaini, Nur Asyiqin Zahia Azizan, Muhamad Hafiz Abd Rahim, et al.
Frontiers in Public Health (2023) Vol. 11
Open Access | Times Cited: 16
Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?
Deju Zhang, Kai Jiang, Hui Luo, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 16
High moisture meat analogues from hemp – The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes
Izalin Zahari, Simona Rinaldi, Cecilia Ahlström, et al.
LWT (2023) Vol. 189, pp. 115494-115494
Open Access | Times Cited: 15
Mushroom–Legume-Based Minced Meat: Physico-Chemical and Sensory Properties
Md. Anisur Rahman Mazumder, Shanipa Sukchot, Piyawan Phonphimai, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2094-2094
Open Access | Times Cited: 14
An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product
Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, et al.
Gels (2023) Vol. 9, Iss. 12, pp. 921-921
Open Access | Times Cited: 14
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics
AMM Nurul Alam, Chan-Jin Kim, So-Hee Kim, et al.
Food Science of Animal Resources (2023) Vol. 44, Iss. 1, pp. 39-50
Open Access | Times Cited: 14
Food allergen detection by mass spectrometry: From common to novel protein ingredients
Mariachiara Bianco, Giovanni Ventura, Cosima Damiana Calvano, et al.
PROTEOMICS (2023) Vol. 23, Iss. 23-24
Open Access | Times Cited: 13
Sustainable food. Production and consumption perspectives
Barbara Borusiak, Szymon Cyfert, Bazyli Czyżewski, et al.
(2024)
Open Access | Times Cited: 5
Exploring the significance of protein concentrate: A review on sources, extraction methods, and applications
Adiba Fatima, Poornima Singh, Vinay Kumar Pandey, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100771-100771
Open Access | Times Cited: 5
Formulation of inks for 3D printing of microalgae‐based meat analogues and the role of modified starch: a review
Armin Mirzapour‐Kouhdasht, Paniz Biparva, David Julian McClements, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8618-8629
Open Access | Times Cited: 4
Mycoproteins and their health‐promoting properties: Fusarium species and beyond
Daseul Lee, Jeong Hoon Pan, Dahye Kim, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 4
Exploring the Use of Ultrafiltration-Diafiltration for the Concentration and Purification of Mealworm Proteins
Ugo Berthelot, Sofia Ricci Piché, G. J. Brisson, et al.
Future Foods (2024) Vol. 9, pp. 100382-100382
Open Access | Times Cited: 4
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
Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion
Jordan Pennells, Louise Trigona, H. R. Patel, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2168-2168
Open Access | Times Cited: 4
Toward Diverse Plant Proteins for Food Innovation
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 4

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