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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 evaluation of Neurospora crassa mycoprotein for use as a novel meat alternative and enhancer
Bradley M. Bartholomai, Katherine M Ruwe, Jonathan R. Thurston, et al.
Food and Chemical Toxicology (2022) Vol. 168, pp. 113342-113342
Closed Access | Times Cited: 18

Showing 18 citing articles:

A critical review of fungal proteins: Emerging preparation technology, active efficacy and food application
Bijie Wang, Ying Shi, Hongyun Lu, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104178-104178
Closed Access | Times Cited: 19
The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products
Jingjing Mao, Xinyi Wang, Hongfan Chen, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 608-608
Open Access | Times Cited: 10
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: 9
Neurospora intermedia from a traditional fermented food enables waste-to-food conversion
Vayu Maini Rekdal, José Manuel Villalobos‐Escobedo, Nabila Rodriguez-Valeron, et al.
Nature Microbiology (2024) Vol. 9, Iss. 10, pp. 2666-2683
Open Access | Times Cited: 7
Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties
Bijie Wang, Hongyun Lu, Hanghang Lou, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110190-110190
Closed 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: 3
Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review
Da Young Lee, Seung Yun Lee, Seung Hyeon Yun, et al.
Food Science of Animal Resources (2023) Vol. 44, Iss. 1, pp. 1-18
Open Access | Times Cited: 9
Fungalpedia, an illustrated compendium of the fungi and fungus-like taxa
KD Hyde, TB Amuhenage, CCS Apurillo, et al.
Mycosphere (2023) Vol. 14, Iss. 1, pp. 1835-1959
Open Access | Times Cited: 9
In silico evaluation of the potential allergenicity of a fungal biomass from Rhizomucor pusillus for use as a novel food ingredient
Kevin Scaife, Steve L. Taylor, Lucie Pařenicová, et al.
Regulatory Toxicology and Pharmacology (2024) Vol. 150, pp. 105629-105629
Closed Access | Times Cited: 2
Comprehensive Nutritional and Functional Characterization of Novel Mycoprotein Derived from the Bioconversion of Durvillaea spp.
Catalina Landeta-Salgado, Nicolás Salas-Wallach, Javiera Munizaga, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2376-2376
Open Access | Times Cited: 2
Mycelium: A Nutrient-Dense Food To Help Address World Hunger, Promote Health, and Support a Regenerative Food System
Roberta R. Holt, John P. Munafo, Julie Salmen, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 72, Iss. 5, pp. 2697-2707
Open Access | Times Cited: 7
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: 1
Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source
Ku Li, Kaina Qiao, Jian Xiong, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4388-4388
Open Access | Times Cited: 4
In silico and in vitro safety assessment of a fungal biomass from Rhizomucor pusillus for use as a novel food ingredient
Kevin Scaife, Trung D. Vo, Yvonne E.M. Dommels, et al.
Food and Chemical Toxicology (2023) Vol. 179, pp. 113972-113972
Closed Access | Times Cited: 2
Fermentation Farming: An Overview of the Technologies Driving the New Food Revolution
Bruno Toríbio de Lima Xavier
Elsevier eBooks (2024), pp. 599-615
Closed Access
What next for mycoprotein?
Tomas Linder
Current Opinion in Food Science (2024) Vol. 58, pp. 101199-101199
Open Access
Hybrid Meat Products: Using Plant, Fungi, and Insect Sources for Flexitarian Diets—Technological, Nutritional and Sensory Insights
Ana Karoline Ferreira Ignácio Câmara, Maristela Midori Ozaki, Camila de Souza Paglarini, et al.
(2024), pp. 245-289
Closed Access
Cutting-Edge Technologies of Meat Analogs A Review
Seung Yun Lee, Da Young Lee, Ermie Mariano, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 223-242
Open Access
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