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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:

Oilseed proteins – Properties and application as a food ingredient
Klaudia Kotecka‐Majchrzak, Agata Sumara, Emilia Fornal, et al.
Trends in Food Science & Technology (2020) Vol. 106, pp. 160-170
Closed Access | Times Cited: 157

Showing 1-25 of 157 citing articles:

Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges
Marcin Andrzej Kurek, Anna Onopiuk, Ewelina Pogorzelska-Nowicka, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 957-957
Open Access | Times Cited: 113
Industrial hemp seed: from the field to value-added food ingredients
Rachel A. Burton, Mike Andres, Martin Cole, et al.
Journal of Cannabis Research (2022) Vol. 4, Iss. 1
Open Access | Times Cited: 76
A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes
Xianghui Yan, Zheling Zeng, David Julian McClements, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 2, pp. 1312-1336
Closed Access | Times Cited: 55
The Neurotherapeutic Arsenal in Cannabis sativa: Insights into Anti-Neuroinflammatory and Neuroprotective Activity and Potential Entourage Effects
Ahmad K. Al-Khazaleh, Xian Zhou, Deep Jyoti Bhuyan, et al.
Molecules (2024) Vol. 29, Iss. 2, pp. 410-410
Open Access | Times Cited: 18
Sunflower protein isolates-composition, extraction and functional properties
Ramanpreet Kaur, Gargi Ghoshal
Advances in Colloid and Interface Science (2022) Vol. 306, pp. 102725-102725
Closed Access | Times Cited: 62
Oilseed by-products as plant-based protein sources: Amino acid profile and digestibility
Amanda Gomes Almeida Sá, Daniele Cristina da Silva, Maria Teresa Bertoldo Pacheco, et al.
Future Foods (2021) Vol. 3, pp. 100023-100023
Open Access | Times Cited: 61
Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends
Andrea Hoehnel, Emanuele Zannini, Elke K. Arendt
Trends in Food Science & Technology (2022) Vol. 128, pp. 238-252
Open Access | Times Cited: 42
Changes in structure and emulsifying properties of coconut globulin after the atmospheric pressure cold plasma treatment
Yang Chen, Mengying Yao, Tianyi Yang, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108289-108289
Closed Access | Times Cited: 40
Chemical Characterization of Different Products from the Tunisian Opuntia ficus-indica (L.) Mill.
Ambrogina Albergamo, Angela Giorgia Potortí, Giuseppa Di Bella, et al.
Foods (2022) Vol. 11, Iss. 2, pp. 155-155
Open Access | Times Cited: 39
Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review
Mingxin Zhang, Ou Wang, Shengbao Cai, et al.
Food Research International (2023) Vol. 171, pp. 113061-113061
Closed Access | Times Cited: 37
Sunflower meal/cake as a sustainable protein source for global food demand: Towards a zero-hunger world
Milad Hadidi, Fatemeh Aghababaei, David Julian McClements
Food Hydrocolloids (2023) Vol. 147, pp. 109329-109329
Closed Access | Times Cited: 35
Sustainable plant protein: an up-to-date overview of sources, extraction techniques and utilization
Akshay S. Chandran, Shweta Suri, Pintu Choudhary
Sustainable Food Technology (2023) Vol. 1, Iss. 4, pp. 466-483
Open Access | Times Cited: 34
Interfacial behavior of coconut (Cocos nucifera L.) globulins at different pH: Relation to emulsion stability
Jingrong Ma, Chuang Pan, Haiming Chen, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108958-108958
Closed Access | Times Cited: 26
Innovative applications and therapeutic potential of oilseeds and their by‐products: An eco‐friendly and sustainable approach
Ifrah Usman, Hina Saif, Ali Imran, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 2599-2609
Open Access | Times Cited: 24
Role of plant protein on the quality and structure of meat analogs: A new perspective for vegetarian foods
Md. Anisur Rahman Mazumder, Worawan Panpipat, Manat Chaijan, et al.
Future Foods (2023) Vol. 8, pp. 100280-100280
Open Access | Times Cited: 23
Structural, extraction and safety aspects of novel alternative proteins from different sources
Xin Zhang, Tianyi Zhang, Yu Zhao, et al.
Food Chemistry (2023) Vol. 436, pp. 137712-137712
Closed Access | Times Cited: 21
Physicochemical traits of olive fruit and oil from eight Moroccan wild olive (Olea europaea L. Subsp. Oleaster) populations
Jamila Gagour, Khaoula El Ghailassi, Mohamed Ibourki, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 56, pp. 103021-103021
Closed Access | Times Cited: 12
Advancements in plant based meat analogs enhancing sensory and nutritional attributes
Jiwon Jang, Dong‐Woo Lee
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 12
Exploring lipid health indices and protein quality in ninety Indian linseed varieties by comprehensive analysis of fatty acid composition, lignan content, and amino acid composition
Sumegha Awasthi, Nutan Kaushik, Navdeep Singh Plaha, et al.
Industrial Crops and Products (2024) Vol. 212, pp. 118366-118366
Closed Access | Times Cited: 10
Ultrasound processing for enhanced digestibility of plant proteins
Fatemeh Aghababaei, David Julian McClements, Milad Hadidi
Food Hydrocolloids (2024) Vol. 155, pp. 110188-110188
Open Access | Times Cited: 9
Food-derived bioactive peptides: The gateway to reach the full potential of food proteins for human health
Ilekuttige Priyan Shanura Fernando, Jianping Wu
Trends in Food Science & Technology (2025) Vol. 157, pp. 104896-104896
Closed Access
Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences
Jan Bárta, Veronika Bártová, Markéta Jarošová, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2766-2766
Open Access | Times Cited: 50
Effect of Roasting on the Antioxidant Activity, Phenolic Composition, and Nutritional Quality of Pumpkin (Cucurbita pepo L.) Seeds
Mengyao Peng, Dan Lu, Jie Liu, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 43
Exploring alternative protein sources: Evidence from patents and articles focusing on food markets
Deborah Murowaniecki Otero, Gabriela da Rocha Lemos Mendes, Andressa Jantzen da Silva Lucas, et al.
Food Chemistry (2022) Vol. 394, pp. 133486-133486
Open Access | Times Cited: 35
Cold-pressed sesame seed meal as a protein source: Effect of processing on the protein digestibility, amino acid profile, and functional properties
Amanda Gomes Almeida Sá, Maria Teresa Bertoldo Pacheco, Yara María Franco Moreno, et al.
Journal of Food Composition and Analysis (2022) Vol. 111, pp. 104634-104634
Open Access | Times Cited: 34
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