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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:

Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low‐fat burgers
Natalia Soledad Argel, Natalia Ranalli, Alicia Califano, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 100, Iss. 10, pp. 3932-3941
Open Access | Times Cited: 49

Showing 1-25 of 49 citing articles:

Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers
Sabah Mounir, Randa Mohamed, Kappat Valiyapeediyekkal Sunooj, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access | Times Cited: 2
Edible mushrooms as a novel trend in the development of healthier meat products
Antonio Pérez-Montes, Esmeralda Rangel‐Vargas, José M. Lorenzo, et al.
Current Opinion in Food Science (2020) Vol. 37, pp. 118-124
Closed Access | Times Cited: 97
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry
Annalisa Romano, Veronica Gallo, Pasquale Ferranti, et al.
Current Opinion in Food Science (2021) Vol. 40, pp. 157-167
Closed Access | Times Cited: 95
Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content
Tatiana Pintado, Gonzalo Delgado‐Pando
Foods (2020) Vol. 9, Iss. 8, pp. 1044-1044
Open Access | Times Cited: 80
Characterizing the properties of hybrid meat burgers made with pulses and chicken
Sarah L. Chandler, Matthew B. McSweeney
International Journal of Gastronomy and Food Science (2022) Vol. 27, pp. 100492-100492
Closed Access | Times Cited: 45
A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications
Jared Rivera, Kaliramesh Siliveru, Yonghui Li
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 13, pp. 4179-4201
Closed Access | Times Cited: 43
Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality
Helena de Oliveira Schmidt, Viviani Ruffo de Oliveira
Foods (2023) Vol. 12, Iss. 13, pp. 2586-2586
Open Access | Times Cited: 27
Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties
Yanting Shen, Shan Hong, Zhenjiao Du, et al.
LWT (2021) Vol. 154, pp. 112774-112774
Open Access | Times Cited: 51
Veggie burgers in the EU market: a nutritional challenge?
Fatma Boukid, Massimo Castellari
European Food Research and Technology (2021) Vol. 247, Iss. 10, pp. 2445-2453
Open Access | Times Cited: 46
The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2
Caleb Acquah, Godfred Ohemeng-Boahen, Krista A. Power, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 41
The best of both worlds? Challenges and opportunities in the development of hybrid meat products from the last 3 years
Simona Grasso, Gülden Gökşen
LWT (2022) Vol. 173, pp. 114235-114235
Open Access | Times Cited: 34
Effect of replacing traditional ingredients for oils and flours from nuts and seeds on the characteristics and consumer preferences of lamb meat burgers
Adrián Rabadán, Manuel Álvarez‐Ortí, Elena Martinéz, et al.
LWT (2020) Vol. 136, pp. 110307-110307
Closed Access | Times Cited: 40
Oil Frying Processes and Alternative Flour Coatings: Physicochemical, Nutritional, and Sensory Parameters of Meat Products
Luzia Ellen de Mendonça Lima, Bruna Leal Lima Maciel, Thaís Souza Passos
Foods (2024) Vol. 13, Iss. 4, pp. 512-512
Open Access | Times Cited: 5
Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color
Weilun Lin, Shai Barbut
Poultry Science (2024) Vol. 103, Iss. 7, pp. 103822-103822
Open Access | Times Cited: 5
Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low‐fat model sausages
Geon Ho Kim, Koo Bok Chin
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 6322-6329
Closed Access | Times Cited: 4
Profiling the Nutritional, Phytochemical, and Functional Properties of Mung Bean Varieties
Fekiya Mohammed Idris, Kelbessa Urga, Habtamu Admassu, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 571-571
Open Access
Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage
Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Food Science of Animal Resources (2021) Vol. 42, Iss. 1, pp. 73-83
Open Access | Times Cited: 25
Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products
Gabriele Rocchetti, Giulia Ferronato, Viive Sarv, et al.
Current Opinion in Food Science (2022) Vol. 49, pp. 100967-100967
Closed Access | Times Cited: 17
Nutritional characteristics and consumer attitudes towards burgers produced by replacing animal fat with oils obtained from food by-products
Laura Tarjuelo, Adrián Rabadán, Manuel Álvarez‐Ortí, et al.
Journal of Functional Foods (2023) Vol. 104, pp. 105500-105500
Open Access | Times Cited: 10
Generating Multi-Functional Pulse Ingredients for Processed Meat Products—Scientific Evaluation of Infrared-Treated Lentils
Darshika Pathiraje, Janelle Carlin, Tanya Der, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1722-1722
Open Access | Times Cited: 8
Meat texture modification for dysphagia management and application of hydrocolloids: A review
Nelum Pematilleke, Mandeep Kaur, Benu Adhikari, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 6, pp. 1764-1779
Closed Access | Times Cited: 12
Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers
Natalia Soledad Argel, Gabriel Lorenzo, Rubén Domínguez, et al.
Applied Sciences (2022) Vol. 12, Iss. 15, pp. 7571-7571
Open Access | Times Cited: 11
Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties
Kgaogelo Edwin Ramatsetse, Shonisani Eugenia Ramashia, Mpho Edward Mashau
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 4019-4037
Open Access | Times Cited: 2
Physical, Nutritional, and Bioactive Properties of Mandacaru Cladode Flour (Cereus jamacaru DC.): An Unconventional Food Plant from the Semi-Arid Brazilian Northeast
Ana Cristina Silveira Martins, Gracy Kelly V. de V. Medeiros, Jaielison Yandro Pereira da Silva, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3814-3814
Open Access | Times Cited: 9
Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs
Tolga Akcan, Ecem Önel, Haluk Ergezer
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100887-100887
Closed Access | Times Cited: 1
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