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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:

The nutritional quality of animal-alternative processed foods based on plant or microbial proteins and the role of the food matrix
Jenni Lappi, Pia Silventoinen, Saara Pentikäinen, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 144-154
Open Access | Times Cited: 35

Showing 1-25 of 35 citing articles:

Protein digestibility of soybean: how processing affects seed structure, protein and non-protein components
Vinny Kohli, Siddhartha Singha
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 15
Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits
Xiao Xiao, Peng-Ren Zou, Fei Hu, et al.
Molecules (2023) Vol. 28, Iss. 10, pp. 4016-4016
Open Access | Times Cited: 37
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
Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate
Pinja Pöri, Martina Lille, Minnamari Edelmann, et al.
Future Foods (2023) Vol. 8, pp. 100244-100244
Open Access | Times Cited: 16
Waste to protein: A systematic review of a century of advancement in microbial fermentation of agro‐industrial byproducts
Cresha Gracy Nadar, Andrew Fletcher, Bruno Rafael de Almeida Moreira, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 6
Fungal Proteins: Sources, Production and Purification Methods, Industrial Applications, and Future Perspectives
Katarzyna Pobiega, Joanna Sękul, Anna Pakulska, et al.
Applied Sciences (2024) Vol. 14, Iss. 14, pp. 6259-6259
Open Access | Times Cited: 6
Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions
Mírian dos Santos, Daniela Almeida Vieira Fogaça da Rocha, Oigres Daniel Bernardinelli, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3311-3311
Open Access | Times Cited: 22
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
Oats as a source of nutritious alternative protein
Ulla Holopainen‐Mantila, Saara Pentikäinen, Pekka Lehtinen, et al.
Journal of Cereal Science (2024) Vol. 116, pp. 103862-103862
Open Access | Times Cited: 5
Research Progress on New Functions of Animal and Plant Proteins
Hao Duan, Gaigai Liu, Duo Feng, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1223-1223
Open Access | Times Cited: 5
Effect of Dry and Wet Fractionation on Nutritional and Physicochemical Properties of Faba Bean and Yellow Pea Protein
Ziqi Li, Valeria Messina, Daniel J. Skylas, et al.
Legume Science (2024) Vol. 6, Iss. 2
Open Access | Times Cited: 5
Nutritional evaluation of high-value alternative proteins extracted from legume defective seeds
Camila Jiménez-González, Laura Fernández de Castro, Ana Torrado, et al.
Food Chemistry (2025) Vol. 481, pp. 143936-143936
Closed Access
Unlocking sesame protein potential: Production and functional characteristics of sesame protein via cold plasma-assisted extraction
Ying Hou, Xuan Wang, Zheng Xuechao, et al.
Food Hydrocolloids (2025), pp. 111419-111419
Closed Access
Unconventional sourced proteins in 3D and 4D food printing: Is it the future of food processing?
Nircia Isabella Andrade Pereira, Marquejon Dos Santos Oliveira, Bianca Cristina Carvalho Reis, et al.
Food Research International (2024) Vol. 192, pp. 114849-114849
Closed Access | Times Cited: 4
Effect of microwave heat processing on nutritional, antioxidant, antinutrient, and sensory indices of soy flour enriched functional noodles
Muhammad Rizwan Javed, Zulfiqar Ahmad, Muhammad Waseem, et al.
Journal of Agriculture and Food Research (2024), pp. 101426-101426
Open Access | Times Cited: 4
Protein blends and extrusion processing to improve the nutritional quality of plant proteins
Patrícia Duque‐Estrada, Kate Hardiman, Astrid Bøgebjerg Dam, et al.
Food & Function (2023) Vol. 14, Iss. 16, pp. 7361-7374
Open Access | Times Cited: 9
Effects of Plant-Based Protein Interventions, with and without an Exercise Component, on Body Composition, Strength and Physical Function in Older Adults: A Systematic Review and Meta-Analysis of Randomized Controlled Trials
Isobel Stoodley, Lily M. Williams, Lisa G. Wood
Nutrients (2023) Vol. 15, Iss. 18, pp. 4060-4060
Open Access | Times Cited: 9
Legumes and pulses - a scoping review for Nordic Nutrition Recommendations 2023
Liv Elin Torheim, Lars Thore Fadnes
Food & Nutrition Research (2024) Vol. 68
Open Access | Times Cited: 3
Impact of Lactic Acid Fermentation on the Organic Acids and Sugars of Developed Oat and Buckwheat Beverages
Kübra Küçükgöz, Anna Franczak, Wiszko Borysewicz, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 373-373
Open Access | Times Cited: 3
Dietary Protein and Physical Exercise for the Treatment of Sarcopenia
Rosarita Nasso, Antônio Alberto D'Errico, Maria Letizia Motti, et al.
Clinics and Practice (2024) Vol. 14, Iss. 4, pp. 1451-1467
Open Access | Times Cited: 3
Comprehensive Review on Fruit Seeds: Nutritional, Phytochemical, Nanotechnology, Toxicity, Food Biochemistry, and Biotechnology Perspective
Sarita Roy, Tanmay Sarkar, Vijay Upadhye, et al.
Applied Biochemistry and Biotechnology (2023) Vol. 196, Iss. 7, pp. 4472-4643
Closed Access | Times Cited: 7
Waste reintroduced in the kitchen: life cycles inventories of representative waste-to-nutrition pathways
U. Javourez, Ligia Tiruta-Barna, Lorie Hamelin
Research Square (Research Square) (2024)
Open Access | Times Cited: 2
Structural and Functional Characteristics of Hemp Protein Isolate–Pullulan Polysaccharide Glycosylation Conjugate in an Aqueous Model System
Ziwen Ding, Fan Jiang, Kun Liu, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1416-1416
Open Access | Times Cited: 6
Alien introgression to wheat for food security: functional and nutritional quality for novel products under climate change
Eva Johansson, Yuzhou Lan, Olawale Olalekan, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 1
Impact of Animal and Plant Protein Intake on Cancer Development Risk
Rina Kurasawa, Hiyori Suzuki, Tatsumi Ishizaka, et al.
Acta Scientifci Nutritional Health (2024), pp. 76-81
Open Access | Times Cited: 1
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