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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:

Comparison of in vitro digestibility and DIAAR between vegan and meat burgers before and after grilling
Raquel Sousa, Reto Portmann, Isidra Recio, et al.
Food Research International (2023) Vol. 166, pp. 112569-112569
Open Access | Times Cited: 22

Showing 22 citing articles:

Role of food processing and incorporating legumes in food products to increase protein intake and enhance satiety
Jessie King, Sze Ying Leong, Marbie Alpos, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104466-104466
Open Access | Times Cited: 10
How different amino acid scoring patterns recommended by FAO/WHO can affect the nutritional quality and protein claims of lentils
Amanda Gomes Almeida Sá, Jiayi Hang, Laura Jardine, et al.
Sustainable Food Proteins (2023) Vol. 1, Iss. 2, pp. 59-73
Open Access | Times Cited: 16
In vitro digestibility of proteins from red seaweeds: Impact of cell wall structure and processing methods
Vera Cebrián-Lloret, Antonio Martínez‐Abad, Isidra Recio, et al.
Food Research International (2024) Vol. 178, pp. 113990-113990
Open Access | Times Cited: 7
Insights into protein digestion in plant-based meat analogs
Shengyue Shan, Chong Teng, Da Chen, et al.
Current Opinion in Food Science (2023) Vol. 52, pp. 101043-101043
Closed Access | Times Cited: 13
Bioaccessibility and Digestibility of Proteins in Plant-Based Drinks and Cow’s Milk: Antioxidant Potential of the Bioaccessible Fraction
Narigul Khamzaeva, Christina Kunz, Alexandra Schamann, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 4, pp. 2300-2308
Closed Access | Times Cited: 5
Intraluminal enzymatic hydrolysis of API and lipid or polymeric excipients
Zahari Vinarov, Anette Müllertzx, Hristina Mircheva, et al.
International Journal of Pharmaceutics (2025), pp. 125489-125489
Open Access
Replacing animal meat with plant-based meat alternatives: the impact of protein quality on protein adequacy in the Dutch diet
Anne J. Wanders, Samantha N. Heerschop, Sander Biesbroek, et al.
Current Developments in Nutrition (2025) Vol. 9, Iss. 3, pp. 104562-104562
Open Access
Encapsulation of Lacticaseibacillus rhamnosus and Staphylococcus xylosus using sodium alginate improves flavour and the nutritional value of pork broth
Chun-lei Lu, Huaxiang Li, Fedrick C. Mgomi, et al.
Food Bioscience (2025), pp. 106264-106264
Closed Access
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
Exploring sustenance: cereal legume combinations for vegan meat development
K Vignesh, Dev Kumar Yadav, D. D. Wadikar, et al.
Sustainable Food Technology (2023) Vol. 2, Iss. 1, pp. 32-47
Open Access | Times Cited: 4
A comparative nutritional life cycle assessment of processed and unprocessed soy-based meat and milk alternatives including protein quality adjustment
Moritz Herrmann, Eric Mehner, Lotti Egger, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 1
Impact of structure and composition on the digestibility and nutritional quality of alternative protein-rich extracts from the green seaweed Ulva lacinulata
Irene Molina-Gilarranz, Vera Cebrián-Lloret, Isidra Recio, et al.
Food Research International (2024) Vol. 201, pp. 115646-115646
Open Access | Times Cited: 1
Impact of cooking on the protein quality of Russet potatoes
Taryn Bailey, Adam Franczyk, Erin Goldberg, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 12, pp. 8131-8142
Open Access | Times Cited: 2
VALORIZATION OF MARINE BIOMASS FOR THE DEVELOPMENT OF BIOPOLYMERIC MATERIALS AND ADDITIVES WITH FUNCTIONAL PROPERTIES
Vera Cebrián Lloret
(2024)
Open Access
Using Pre-Fermented Sugar Beet Pulp as a Growth Medium to Produce Pleurotus Ostreatus Mycelium for Meat Alternatives
Sanne Kjærulf Todorov, Frantiska Tomasikova, Mikkel Hansen, et al.
(2024)
Closed Access
Nutritional analysis of vegan recipes: From social media to plate
Tuba Çelen Yoldaş, Gözde Sultan Kaya, Ayhan Parmaksız, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 7657-7670
Open Access
Using pre-fermented sugar beet pulp as a growth medium to produce Pleurotus ostreatus mycelium for meat alternatives
Sanne Kjærulf Todorov, Frantiska Tomasikova, Mikkel Hansen, et al.
International Journal of Food Microbiology (2024) Vol. 425, pp. 110872-110872
Open Access
Assessing the Protein Quality, In Vitro Intestinal Iron Absorption and Human Faecal Microbiota Impacts of Plant-Based Mince
Damien P. Belobrajdic, Simone A. Osborne, Michael A. Conlon, et al.
Nutrients (2024) Vol. 16, Iss. 14, pp. 2339-2339
Open Access
Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities
Ziane da Conceição das Mercês, Natalia Maldaner Salvadori, Sabrina Melo Evangelista, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3855-3855
Open Access
Enhancing Digestibility and Intestinal Peptide Release of Pleurotus eryngii Protein: An Enzymatic Approach
Dandan Wang, Meng Zhang, Jianing Wan, et al.
Journal of Fungi (2024) Vol. 10, Iss. 12, pp. 890-890
Open Access
A comparative analysis of macronutrient digestibility in animal and alternative meat products for the Asian market
Kian Siang Ong, Pei Ying Lim, Felicia Siew Kay Ng, et al.
Journal of Food Composition and Analysis (2024) Vol. 139, pp. 107171-107171
Closed Access
Simulated Gastrointestinal Digestion of Nutritive Raw Bars: Assessment of Nutrient Bioavailability
Lucian Dordai, Dorina Simedru, Oana Cadar, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2300-2300
Open Access
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