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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:

Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like
Erica Pontonio, Marco Montemurro, Cinzia Dingeo, et al.
LWT (2022) Vol. 161, pp. 113327-113327
Open Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture
Rachael Moss, Jeanne LeBlanc, Mackenzie Gorman, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1709-1709
Open Access | Times Cited: 42
Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs
Taha Mehany, Shahida Anusha Siddiqui, Babatunde Olawoye, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7237-7267
Closed Access | Times Cited: 27
Tuning the properties of plant-based whipped cream through zein nanoparticles-sodium stearate complex
Matteo Grossi, Jiajia Rao, Bingcan Chen
Food Hydrocolloids (2024) Vol. 155, pp. 110219-110219
Closed Access | Times Cited: 9
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple
Maria Calasso, Antonino De Lisi, Arianna Ressa, et al.
Antioxidants (2025) Vol. 14, Iss. 3, pp. 284-284
Open Access | Times Cited: 1
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization
Marco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 485-485
Open Access | Times Cited: 15
Manufacturing plant-based non-dairy and probiotic frozen desserts and their impact on physicochemical, sensory and functional aspects
Hayriye Akalın, Özer Kınık, Gülçin Şatır
Journal of Food Science and Technology (2024) Vol. 61, Iss. 10, pp. 1874-1883
Open Access | Times Cited: 5
Physical properties of hemp drink-based ice cream with different plant proteins guar gum and microbial transglutaminase
Karina Ilona Hidas, Ildikó Csilla Nyulas-Zeke, Anna Szepessy, et al.
LWT (2023) Vol. 182, pp. 114865-114865
Open Access | Times Cited: 12
Application of a sourdough type-II fermentation model to gelatinized legume flours: starter robustness, technological and nutritional implications, potential of the bread and pasta fortification.
Marco Montemurro, Giuseppe Perri, Michela Verni, et al.
Applied Food Research (2025), pp. 100725-100725
Open Access
Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics
Emine Beyda Acar, Tugba Karahan, Dora Mutlu, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Open Access
Evaluation of the physicochemical and sensorial properties of coconut milk-soy protein-based ice cream
Oni Yuliarti, Ng Xiang Ting Elise, Lim Kar Yee Megan, et al.
Food and Humanity (2025) Vol. 4, pp. 100557-100557
Closed Access
Development of ice cream nutritionally enriched with <i>Urtica dioica</i> extract
A. K. Singh, Vinay Chandel, A. Velmurugan, et al.
Food Materials Research (2025) Vol. 5, Iss. 1
Open Access
Plant-based whipping cream: A promising sustainable alternative to dairy products
Hua Xu, Mingcui Huang, Huilin Huan, et al.
Advances in Colloid and Interface Science (2025), pp. 103494-103494
Closed Access
New insights into functional cereal foods as an alternative for dairy products: A review
Kouadio Jean Eric‐Parfait Kouamé, Awa Fanny Massounga Bora, Xiaodong Li, et al.
Food Bioscience (2023) Vol. 55, pp. 102840-102840
Closed Access | Times Cited: 10
Comfort plant-based food: What do consumers want? - A focus group study with different consumers group
Laís Fernanda Batista, Felipe Rocha, Manoela Maciel dos Santos Dias, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100810-100810
Closed Access | Times Cited: 10
Novel Drying Technologies for Future Animal- and Plant-Derived Protein Foods: Research Progress, Challenges, and Potential Applications
Dongle Niu, Min Zhang, Arun S. Mujumdar, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 2
Heuristic-based computer-aided design of ice creams and validation by using jaggery as refined sugar substitute
Jordan Yeboah, Ashley M. Santoro, Javier A. Arrieta‐Escobar, et al.
Process Safety and Environmental Protection (2022) Vol. 184, pp. 256-266
Closed Access | Times Cited: 8
Recipe for Brown Rice Milk-based Vegan Ice Cream
Ageliki Mygdalia, Themistoklis Sfetsas, Georgia Dimitropoulou, et al.
Asian Food Science Journal (2023) Vol. 22, Iss. 4, pp. 33-39
Open Access | Times Cited: 4
Potential of barley enriched yogurt to improve probiotic growth for the management of hypercholesterolemia
Umrah Zafar, Aneela Hameed, Adnan Amjad, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 1177-1189
Open Access | Times Cited: 4
Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysate
Yunqing Nie, Li Wang, Jiang Jiang
Food Hydrocolloids (2023) Vol. 146, pp. 109297-109297
Closed Access | Times Cited: 4
Whipped chickpea aquafaba as a fat replacer in ice cream: Effect on sensory and physicochemical properties
Andrea Balivo, Giulia d’Errico, Alessandro Genovese
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings
Marina Mefleh, Carmine Summo, Michele Faccia, et al.
Elsevier eBooks (2022), pp. 302-314
Closed Access | Times Cited: 6
Evaluating the Potential of Using Plant-Based Milk Substitutes in Ice Cream Production
Tansu Taşpınar, Gamze Nil Yazıcı, Mehmet Güven
Foods (2023), pp. 21-21
Open Access | Times Cited: 3
Efecto de diferentes formulaciones preparadas con cereales y leguminosas sobre el crecimiento de Lactobacillus reuteri DSM 17938
Y. Dávila Barboza, Nibia Novillo-Luzuriaga, Dolores Zambrano
Revista Científica de la Facultad de Ciencias Veterinarias (2024) Vol. XXXIV, Iss. 1, pp. 1-7
Open Access
ẢNH HƯỞNG CỦA BÍ ĐỎ VÀ KHOAI LANG ĐỎ ĐẾN CÁC TÍNH CHẤT HÓA LÝ VÀ CẢM QUAN CỦA KEM TƯƠI THỰC VẬT
Nguyễn Thị Minh Nguyệt, Trịnh Thị Thùy Dương, Nguyễn Kim Tỏa, et al.
Tạp chí Khoa học Đại học Công Thương. (2024) Vol. 24, Iss. 1, pp. 100-100
Open Access
Enhanced production of xylooligosaccharides from vine shoots and their impact on the nutritional and technological properties of spreadable goat cheese
Graziana Difonzo, Claudia Antonino, Giusy Rita Caponio, et al.
LWT (2024) Vol. 206, pp. 116605-116605
Open Access
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