Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties
Allah Bakhsh, Eun-Yeong Lee, Amr M. Bakry, et al.
LWT (2022) Vol. 171, pp. 114095-114095
Open Access | Times Cited: 25

Showing 25 citing articles:

Applications of various natural pigments to a plant-based meat analog
Kum Kang Ryu, Yu Kyeong Kang, Eun Woo Jeong, et al.
LWT (2023) Vol. 174, pp. 114431-114431
Open Access | Times Cited: 36
Developments in Plant Proteins Production for Meat and Fish Analogues
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2966-2966
Open Access | Times Cited: 31
Leveraging microalgae as a sustainable ingredient for meat analogues
Jiangyu Zhu, Xue Xiao, Weihua Du, et al.
Food Chemistry (2024) Vol. 450, pp. 139360-139360
Closed Access | Times Cited: 10
Technological interventions in improving the functionality of proteins during processing of meat analogs
Pavan Kumar, Neelesh Sharma, Muideen Adewale Ahmed, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 32
Revolutionizing cell-based protein: Innovations, market dynamics, and future prospects in the cultivated meat industry
Abdul Samad, So-Hee Kim, Chan-Jin Kim, et al.
Journal of Agriculture and Food Research (2024) Vol. 18, pp. 101345-101345
Open Access | Times Cited: 7
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: 15
A comparison of the sensory characteristics of plant-based, nitrite-free, dry-cured and brine-cured bacon rashers with temporal dominance of sensations and partial napping with ultra-flash profiling
Stergios Melios, Simona Grasso, Declan Bolton, et al.
LWT (2024) Vol. 204, pp. 116323-116323
Open Access | Times Cited: 5
A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients
Allah Bakhsh, Juhee Park, Kei Anne Baritugo, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 11
Plant-based meat analogs: color challenges and coloring agents
Haizhou Wu, Kiyota Sakai, Jingnan Zhang, et al.
Food, Nutrition and Health. (2024) Vol. 1, Iss. 1
Open Access | Times Cited: 4
Characterization of plant-based meat alternatives blended with anthocyanins, chlorophyll, and various edible natural pigments
Allah Bakhsh, Changjun Cho, Kei Anne Baritugo, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 1546-1565
Open Access | Times Cited: 9
Non-invasive characterization of color variation in plant-based meat burgers using portable hyperspectral imaging device and multivariate image analysis
Logesh Dhanapal, Chyngyz Erkinbaev
Future Foods (2024) Vol. 9, pp. 100293-100293
Open Access | Times Cited: 3
Precision fermentation for food proteins: ingredient innovations, bioprocess considerations, and outlook — a mini-review
J. Lucas Eastham, Adam R. Leman
Current Opinion in Food Science (2024) Vol. 58, pp. 101194-101194
Open Access | Times Cited: 3
Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color
Allah Bakhsh, Changjun Cho, Kei Anne Baritugo, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1281-1281
Open Access | Times Cited: 7
Response surface methodology‒guided color simulation of plant-based meat analogues before and after oven cooking: prickly pear cactus, mugwort, and sweet pumpkin pigments
Hyun Woo Choi, You Young Lee, Seung Hwan Ham, et al.
LWT (2024) Vol. 199, pp. 116064-116064
Open Access | Times Cited: 2
PLANT-BASED MEAT: A SUSTAINABLE ALTERNATIVE TO MEAT
Melek Zor, Ahmed Menevşeoğlu, Seda UFUK
GIDA / THE JOURNAL OF FOOD (2024) Vol. 49, Iss. 3, pp. 504-516
Open Access | Times Cited: 2
Moringa oleifera protein isolates: In silico analysis of bioactivity, allergenicity, and toxicity, and application in plant-based burgers
Shi Ern Wong, Yee-­Ying Lee, Yin Yin Thoo, et al.
LWT (2023) Vol. 186, pp. 115243-115243
Open Access | Times Cited: 4
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
Development of Plant-Based Burger Patties Using Vegan Staples Like Tofu and Tempeh: An Exploration Study Among the Young Adults
Shwe Yi Thwe, Deloris Jo Ey Au, Kiat Liang Tan, et al.
Journal of Culinary Science & Technology (2024), pp. 1-15
Closed Access | Times Cited: 1
The effect of a diet based on semifinished products from plant and animal raw materials on reproductive capacity, growth, and development of the organism
Геннадій Федорович Ткач, Alina Omeliаn, Y. Kushnir, et al.
Animal Science and Food Technology (2023) Vol. 14, Iss. 4, pp. 87-98
Open Access | Times Cited: 3
Optimizing extrusion processes: Development of extrudates utilizing ISP and wheat gluten, incorporating diverse concentrations of rice or legume varieties
Allah Bakhsh, Y. H. Son, Bosung Kim, et al.
Journal of Agriculture and Food Research (2023) Vol. 15, pp. 100915-100915
Open Access | Times Cited: 2
The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review
Ermie Mariano, Da Young Lee, Seung Hyeon Yun, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 356-371
Open Access
Navigating Plant-based Meat Analogues: A Review of Challenges and Strategies for Consumer Acceptance
Aaliya Tahseen, Muthukumar Muthupalani, T. Sathu, et al.
European Journal of Nutrition & Food Safety (2024) Vol. 16, Iss. 6, pp. 139-155
Open Access
Color solutions in plant-based foods
Maria Isabel Landim Neves
Elsevier eBooks (2024), pp. 319-334
Closed Access
Differences in the Physical Properties of Plant-Based Meat Alternatives Containing Root Vegetables
So‐Jeong Kim, Donghan Lee, Jeong-Jae Lee, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3746-3746
Open Access


Animal Science and Food Technology (2023) Vol. 14, Iss. 4
Open Access
Page 1

Scroll to top