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:
A review of the alternative protein industry
Paul Wood, Mahya Tavan
Current Opinion in Food Science (2022) Vol. 47, pp. 100869-100869
Closed Access | Times Cited: 61
Paul Wood, Mahya Tavan
Current Opinion in Food Science (2022) Vol. 47, pp. 100869-100869
Closed Access | Times Cited: 61
Showing 1-25 of 61 citing articles:
Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets
Abdo Hassoun, Fatma Boukid, Antonella Pasqualone, et al.
Current Research in Food Science (2022) Vol. 5, pp. 2261-2269
Open Access | Times Cited: 58
Abdo Hassoun, Fatma Boukid, Antonella Pasqualone, et al.
Current Research in Food Science (2022) Vol. 5, pp. 2261-2269
Open Access | Times Cited: 58
“Cellular agriculture”: current gaps between facts and claims regarding “cell-based meat”
Paul Wood, Lieven Thorrez, Jean-François J.-F. Hocquette, et al.
Animal Frontiers (2023) Vol. 13, Iss. 2, pp. 68-74
Open Access | Times Cited: 39
Paul Wood, Lieven Thorrez, Jean-François J.-F. Hocquette, et al.
Animal Frontiers (2023) Vol. 13, Iss. 2, pp. 68-74
Open Access | Times Cited: 39
Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects
Hosam Elhalis, Xin Yi See, Raffael Osen, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3222-3222
Open Access | Times Cited: 23
Hosam Elhalis, Xin Yi See, Raffael Osen, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3222-3222
Open Access | Times Cited: 23
Ulva species: A critical review on the green seaweed as a source of food protein
Louise Juul, Signe Hjerrild Nissen, Annette Bruhn, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104534-104534
Closed Access | Times Cited: 15
Louise Juul, Signe Hjerrild Nissen, Annette Bruhn, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104534-104534
Closed Access | Times Cited: 15
Alternative protein sources: science powered startups to fuel food innovation
Elena Lurie‐Luke
Nature Communications (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 10
Elena Lurie‐Luke
Nature Communications (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 10
Advancements in Research on Alternative Protein Sources and Their Application in Food Products: A Systematic Review
Leona Puljić, Marija Banožić, Nikolina Kajić, et al.
Processes (2025) Vol. 13, Iss. 1, pp. 108-108
Open Access | Times Cited: 1
Leona Puljić, Marija Banožić, Nikolina Kajić, et al.
Processes (2025) Vol. 13, Iss. 1, pp. 108-108
Open Access | Times Cited: 1
Precision cellular agriculture: The future role of recombinantly expressed protein as food
John H. Dupuis, Lennie K.Y. Cheung, Lenore Newman, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 882-912
Closed Access | Times Cited: 29
John H. Dupuis, Lennie K.Y. Cheung, Lenore Newman, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 882-912
Closed Access | Times Cited: 29
Beyond Agriculture─How Microorganisms Can Revolutionize Global Food Production
Tomas Linder
ACS Food Science & Technology (2023) Vol. 3, Iss. 7, pp. 1144-1152
Open Access | Times Cited: 19
Tomas Linder
ACS Food Science & Technology (2023) Vol. 3, Iss. 7, pp. 1144-1152
Open Access | Times Cited: 19
A global perspective on a new paradigm shift in bio-based meat alternatives for healthy diet
Akanksha Rai, Vivek Sharma, Minaxi Sharma, et al.
Food Research International (2023) Vol. 169, pp. 112935-112935
Closed Access | Times Cited: 18
Akanksha Rai, Vivek Sharma, Minaxi Sharma, et al.
Food Research International (2023) Vol. 169, pp. 112935-112935
Closed Access | Times Cited: 18
Precision Fermentation as an Alternative to Animal Protein, a Review
Marilia M. Knychala, Larissa A. Boing, Jaciane Lutz Ienczak, et al.
(2024)
Open Access | Times Cited: 6
Marilia M. Knychala, Larissa A. Boing, Jaciane Lutz Ienczak, et al.
(2024)
Open Access | Times Cited: 6
Precision Fermentation as an Alternative to Animal Protein, a Review
Marilia M. Knychala, Larissa A. Boing, Jaciane Lutz Ienczak, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 315-315
Open Access | Times Cited: 6
Marilia M. Knychala, Larissa A. Boing, Jaciane Lutz Ienczak, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 315-315
Open Access | Times Cited: 6
Insects as a Prospective Source of Biologically Active Molecules and Pharmaceuticals—Biochemical Properties and Cell Toxicity of Tenebrio molitor and Zophobas morio Cell-Free Larval Hemolymph
Teodora Knežić, Miloš Avramov, V Tatić, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 13, pp. 7491-7491
Open Access | Times Cited: 6
Teodora Knežić, Miloš Avramov, V Tatić, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 13, pp. 7491-7491
Open Access | Times Cited: 6
Alternative Proteins; A Path to Sustainable Diets and Environment
Shima Jafarzadeh, Zeinab Qazanfarzadeh, Mahsa Majzoobi, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100882-100882
Open Access | Times Cited: 6
Shima Jafarzadeh, Zeinab Qazanfarzadeh, Mahsa Majzoobi, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100882-100882
Open Access | Times Cited: 6
Perspective: Multiomics and Machine Learning Help Unleash the Alternative Food Potential of Microalgae
Mohamed Helmy, Hosam Elhalis, Yan Liu, et al.
Advances in Nutrition (2022) Vol. 14, Iss. 1, pp. 1-11
Open Access | Times Cited: 24
Mohamed Helmy, Hosam Elhalis, Yan Liu, et al.
Advances in Nutrition (2022) Vol. 14, Iss. 1, pp. 1-11
Open Access | Times Cited: 24
Harvesting insect pests for animal feed: potential to capture an unexploited resource
Lee W. Cohnstaedt, Paula Lado, Robert L. Ewing, et al.
Journal of Economic Entomology (2024) Vol. 117, Iss. 4, pp. 1301-1305
Closed Access | Times Cited: 5
Lee W. Cohnstaedt, Paula Lado, Robert L. Ewing, et al.
Journal of Economic Entomology (2024) Vol. 117, Iss. 4, pp. 1301-1305
Closed Access | Times Cited: 5
Mushroom mycelia as sustainable alternative proteins for the production of hybrid cell‐cultured meat: A review
Kayise Hypercia Maseko, Thierry Régnier, Paul Bartels, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Open Access
Kayise Hypercia Maseko, Thierry Régnier, Paul Bartels, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Open Access
Environmental Life Cycle Assessment of a Novel Cultivated Meat Burger Patty in the United States
Sung‐Hoon Kim, Adam Beier, H. Brett Schreyer, et al.
Sustainability (2022) Vol. 14, Iss. 23, pp. 16133-16133
Open Access | Times Cited: 19
Sung‐Hoon Kim, Adam Beier, H. Brett Schreyer, et al.
Sustainability (2022) Vol. 14, Iss. 23, pp. 16133-16133
Open Access | Times Cited: 19
Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase
Yea‐Ji Kim, J. Kim, Ji Young Yoon, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 5, pp. 1028-1039
Open Access | Times Cited: 4
Yea‐Ji Kim, J. Kim, Ji Young Yoon, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 5, pp. 1028-1039
Open Access | Times Cited: 4
Current Status and Economic Prospects of Alternative Protein Sources for the Food Industry
Fábio Gonçalves Macêdo de Medeiros, Ricardo S. Alemán, Lucia Gabríny, et al.
Applied Sciences (2024) Vol. 14, Iss. 9, pp. 3733-3733
Open Access | Times Cited: 4
Fábio Gonçalves Macêdo de Medeiros, Ricardo S. Alemán, Lucia Gabríny, et al.
Applied Sciences (2024) Vol. 14, Iss. 9, pp. 3733-3733
Open 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
Ugo Berthelot, Sofia Ricci Piché, G. J. Brisson, et al.
Future Foods (2024) Vol. 9, pp. 100382-100382
Open Access | Times Cited: 4
Cellulose reinforcement of plant-based protein hydrogels: Effects of cellulose nanofibers and nanocrystals on physicochemical properties
Jaekun Ryu, David Julian McClements
Food Hydrocolloids (2024) Vol. 158, pp. 110541-110541
Closed Access | Times Cited: 4
Jaekun Ryu, David Julian McClements
Food Hydrocolloids (2024) Vol. 158, pp. 110541-110541
Closed Access | Times Cited: 4
New Insights into Duckweed as an Alternative Source of Food and Feed: Key Components and Potential Technological Solutions to Increase Their Digestibility and Bioaccessibility
Krisztina Takács, Rita Végh, Zsuzsanna Mednyánszky, et al.
Applied Sciences (2025) Vol. 15, Iss. 2, pp. 884-884
Open Access
Krisztina Takács, Rita Végh, Zsuzsanna Mednyánszky, et al.
Applied Sciences (2025) Vol. 15, Iss. 2, pp. 884-884
Open Access
Reassessing the sustainability promise of cultured meat: a critical review with new data perspectives
Mahya Tavan, Nick W. Smith, Warren C. McNabb, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-9
Open Access
Mahya Tavan, Nick W. Smith, Warren C. McNabb, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-9
Open Access
Innovative mycelium‐based food: Advancing One Health through nutritional insights and environmental sustainability
Xinyi Wang, Y. P. Pei, Jiayi Wu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Xinyi Wang, Y. P. Pei, Jiayi Wu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Risks, resilience and sustainability of plant-based protein chains in Europe: a stakeholder analysis
Margo Degieter, Márcia Dutra de Barcellos, Xavier Gellynck, et al.
British Food Journal (2025)
Closed Access
Margo Degieter, Márcia Dutra de Barcellos, Xavier Gellynck, et al.
British Food Journal (2025)
Closed Access
