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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:

Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final product
Juana Fernández‐López, Manuel Viuda‐Martos, José Ángel Pérez‐Álvarez
Current Opinion in Food Science (2020) Vol. 40, pp. 26-32
Closed Access | Times Cited: 63

Showing 1-25 of 63 citing articles:

Functionality of Ingredients and Additives in Plant-Based Meat Analogues
Konstantina Kyriakopoulou, Julia K. Keppler, Atze Jan van der Goot
Foods (2021) Vol. 10, Iss. 3, pp. 600-600
Open Access | Times Cited: 413
Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review
Samaneh Shaghaghian, David Julian McClements, Mohammadreza Khalesi, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 646-656
Closed Access | Times Cited: 77
Future trends of processed meat products concerning perceived healthiness: A review
Iftikhar Hussain Badar, Haotian Liu, Qian Chen, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4739-4778
Closed Access | Times Cited: 75
Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
Nadia Lingiardi, Micaela Galante, Mariana de Sanctis, et al.
Food Chemistry (2022) Vol. 394, pp. 133485-133485
Closed Access | Times Cited: 42
Alternative protein sources of plant, algal, fungal and insect origins for dietary diversification in search of nutrition and health
Marília Aparecida Fidelis e Moura, Bruna de Almeida Martins, Geane Pereira de Oliveira, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 31, pp. 10691-10708
Closed Access | Times Cited: 40
Main animal fat replacers for the manufacture of healthy processed meat products
Rubén Domínguez, José M. Lorenzo, Mirian Pateiro, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 9, pp. 2513-2532
Closed Access | Times Cited: 40
Phosphate alternatives for meat processing and challenges for the industry: A critical review
Rafael Eduardo Molina, B. M. Bohrer, S. M. Vasquez Mejia
Food Research International (2023) Vol. 166, pp. 112624-112624
Closed Access | Times Cited: 28
Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application
Hongyan Mu, Sophia Jun Xue, Qingrui Sun, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2087-2087
Open Access | Times Cited: 26
Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications
Shenying Chen, Xiaoyu Luo
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100459-100459
Open Access | Times Cited: 11
The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A review
Chong Yi Ng, Mingfu Wang
Food Frontiers (2021) Vol. 2, Iss. 3, pp. 329-356
Open Access | Times Cited: 44
A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products
Kaiser Younis, Alweera Ashfaq, Alisha Ahmad, et al.
Journal of Texture Studies (2022) Vol. 54, Iss. 3, pp. 365-382
Closed Access | Times Cited: 37
Development of Healthier and Functional Dry Fermented Sausages: Present and Future
Noelí Sirini, Paulo E. S. Munekata, José M. Lorenzo, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1128-1128
Open Access | Times Cited: 34
Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics
Carmen Botella‐Martínez, Manuel Viuda‐Martos, José A. Fernández‐López, et al.
LWT (2022) Vol. 172, pp. 114193-114193
Open Access | Times Cited: 34
White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality
Marija Bošković, Milica Glišić, Milan Ž. Baltić, et al.
Meat Science (2023) Vol. 198, pp. 109123-109123
Closed Access | Times Cited: 19
Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts
Sashuang Dong, Lanyin Li, Fanyu Hao, et al.
Poultry Science (2023) Vol. 103, Iss. 2, pp. 103287-103287
Open Access | Times Cited: 19
Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota
Fatemeh Ashkar, Jianping Wu
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 23, pp. 8685-8698
Closed Access | Times Cited: 18
Modifying quinoa protein for enhanced functional properties and digestibility: A review
Hao Cui, Siqi Li, Debashree Roy, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100604-100604
Open Access | Times Cited: 18
Insights into the nutritional value and bioactive properties of quinoa (Chenopodium quinoa): past, present and future prospective
Isam A. Mohamed Ahmed, Fahad Al Juhaimi, Mehmet Musa Özcan
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 8, pp. 3726-3741
Closed Access | Times Cited: 37
Characterization of okara and rice bran and their application as fat substitutes in chicken nugget formulations
Larissa Echeverria, Camila da Silva, Eliane Dalva Godoy Danesi, et al.
LWT (2022) Vol. 161, pp. 113383-113383
Open Access | Times Cited: 26
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
Effect of Quinoa (Chenopodium quinoa Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen Storage
Jin Hwa Park, Yun‐Jin Lee, Jeong‐Gyu Lim, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1601-1601
Open Access | Times Cited: 32
Complex coacervation and freeze drying using whey protein concentrate, soy protein isolate and arabic gum to improve the oxidative stability of chia oil
María Gabriela Bordón, Gabriela N. Barrera, Agustín González, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 7, pp. 3322-3333
Closed Access | Times Cited: 12
Strategies for Healthier Meat Foods: An Overview
Cindy Espinales, María Baldeón, Cinthya Bravo, et al.
Preventive Nutrition and Food Science (2024) Vol. 29, Iss. 1, pp. 18-30
Open Access | Times Cited: 4
Research Progress in Nutritional Components, Biological Activity, and Processing and Utilization of Chenopodium quinoa Willd
Wei Ding, Yue Liu, Y. B. Liu, et al.
ACS Food Science & Technology (2025)
Closed Access
Gluten-Free Cookies: A Comprehensive Review of Substitutes for Wheat Flour
Rafael Fernandes Almeida, Lara Aguiar Borges, Daniel Anacleto, et al.
Food and Humanity (2025), pp. 100549-100549
Closed Access
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