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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:

Safety assays and nutritional values of mycoprotein produced by Fusarium venenatum IR372C from date waste as substrate
Fataneh Hashempour‐Baltork, Seyede Marzieh Hosseini, Mohammad‐Ali Assarehzadegan, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 100, Iss. 12, pp. 4433-4441
Closed Access | Times Cited: 46

Showing 1-25 of 46 citing articles:

Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein
Joshua Hadi, Gale Brightwell
Foods (2021) Vol. 10, Iss. 6, pp. 1226-1226
Open Access | Times Cited: 192
Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative
Francis Ayimbila, Suttipun Keawsompong
Current Nutrition Reports (2023) Vol. 12, Iss. 2, pp. 290-307
Open Access | Times Cited: 86
A review on mycoprotein: History, nutritional composition, production methods, and health benefits
Muhammad Ijaz Ahmad, Shahzad Farooq, Yasmin Alhamoud, et al.
Trends in Food Science & Technology (2022) Vol. 121, pp. 14-29
Closed Access | Times Cited: 82
Is It Possible to Produce Meat Without Animals? The Potential of Microorganisms as Protein Sources
Alan Portal D’Almeida, Tiago Lima de Albuquerque
Fermentation (2025) Vol. 11, Iss. 1, pp. 24-24
Open Access | Times Cited: 2
Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues
Viviane Priscila Barros de Medeiros, Whyara Karoline Almeida da Costa, Ruthchelly Tavares da Silva, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 18, pp. 4929-4950
Closed Access | Times Cited: 84
Transition to cellular agriculture reduces agriculture land use and greenhouse gas emissions but increases demand for critical materials
Mohammad El Wali, Saeed Rahimpour Golroudbary, Andrzej Krasławski, et al.
Communications Earth & Environment (2024) Vol. 5, Iss. 1
Open Access | Times Cited: 14
Novel fungal alternative proteins from Penicillium limosum for enhancing structural and functional properties of plant-based meat analogues
Changtai Zhang, Xiaohui Wu, Jian Chen, et al.
Food Chemistry (2024) Vol. 444, pp. 138627-138627
Closed Access | Times Cited: 11
Sustainability of Alternatives to Animal Protein Sources, a Comprehensive Review
Marian Gil, M. Rudy, Paulina Duma‐Kocan, et al.
Sustainability (2024) Vol. 16, Iss. 17, pp. 7701-7701
Open Access | Times Cited: 9
Protein and Sport: Alternative Sources and Strategies for Bioactive and Sustainable Sports Nutrition
Manuel Ignacio López-Martínez, Marta Miguel, Marta Garcés‐Rimón
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 31
Life-cycle assessment of yeast-based single-cell protein production with oat processing side-stream
Yumi Kobayashi, Mohammad El Wali, Hörður Guðmundsson, et al.
The Science of The Total Environment (2023) Vol. 873, pp. 162318-162318
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
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
Sustainable media feedstocks for cellular agriculture
Lutz Großmann
Biotechnology Advances (2024) Vol. 73, pp. 108367-108367
Closed Access | Times Cited: 6
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: 6
Valorization and upgrading of the nutritional value of seaweed and seaweed waste using the marine fungi Paradendryphiella salina to produce mycoprotein
Catalina Landeta-Salgado, Rosa Muñoz, Adriana Blanco, et al.
Algal Research (2020) Vol. 53, pp. 102135-102135
Closed Access | Times Cited: 43
Development of meat analogs: Focus on the current status and challenges of regulatory legislation
Kaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 1006-1029
Closed Access | Times Cited: 25
Innovations and developments in single cell protein: Bibliometric review and patents analysis
Gislane Oliveira Ribeiro, Letícia de Alencar Pereira Rodrigues, Thiale Borges Silva dos Santos, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 15
Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization
Fataneh Hashempour‐Baltork, Behrooz Jannat, Manouchehr Dadgarnejad, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 7, pp. 4289-4295
Open Access | Times Cited: 13
Exploring the Potential of Aspergillus oryzae for Sustainable Mycoprotein Production Using Okara and Soy Whey as Cost-Effective Substrates
Putu Virgina Partha Devanthi, Ferren Pratama, Ihsan Tria Pramanda, et al.
Journal of Fungi (2024) Vol. 10, Iss. 8, pp. 555-555
Open Access | Times Cited: 5
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
Allergenicity of Alternative Proteins: Reduction Mechanisms and Processing Strategies
Deniz Günal‐Köroğlu, Gülşah Karabulut, Gülay Özkan, et al.
Journal of Agricultural and Food Chemistry (2025)
Open Access
Physicochemical, rheological and organoleptic characterizations of sponge cakes fortified with mycoproteins
Mohammad Rouzbahani, Hedayat Hosseini, Hossein Rastegar, et al.
Journal of Agriculture and Food Research (2024) Vol. 17, pp. 101223-101223
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
Advances in Biotechnological Strategies for Sustainable Production of Non-Animal Proteins: Challenges, Innovations, and Applications
Emanuel do Nascimento Muniz, Renata Montenegro, Daniel Pereira Silva, et al.
Fermentation (2024) Vol. 10, Iss. 12, pp. 638-638
Open Access | Times Cited: 4
Properties and Cultivation of Fusarium spp. to Produce Mycoprotein as an Alternative Protein Source
Ramona Cheriaparambil, Lutz Großmann
Sustainable Food Proteins (2025) Vol. 3, Iss. 1
Open Access
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