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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:

A critical review of fungal proteins: Emerging preparation technology, active efficacy and food application
Bijie Wang, Ying Shi, Hongyun Lu, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104178-104178
Closed Access | Times Cited: 19

Showing 19 citing articles:

Valorization of Food Waste into Single-Cell Protein: An Innovative Technological Strategy for Sustainable Protein Production
Patrick T. Sekoai, Yrielle Roets-Dlamini, Frances O’Brien, et al.
Microorganisms (2024) Vol. 12, Iss. 1, pp. 166-166
Open Access | Times Cited: 12
Extraction process and applications of mushroom-derived protein hydrolysate: A comprehensive review
Hilary Kwesi Ketemepi, Mohd Azrie Awang, Jaya Seelan Sathiya Seelan, et al.
Future Foods (2024) Vol. 9, pp. 100359-100359
Open Access | Times Cited: 7
Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties
Bijie Wang, Hongyun Lu, Hanghang Lou, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110190-110190
Closed Access | Times Cited: 6
Postprandial Aminoacidemia Following the Ingestion of Alternative and Sustainable Proteins in Humans: A Narrative Review
Mohammed Ahmed Yimam, Martina Andreini, Sara Carnevale, et al.
Nutrients (2025) Vol. 17, Iss. 2, pp. 211-211
Open Access
Functional microbiome assembly in food environments: addressing sustainable development challenges
Yao Gu, Tingting Liu, Waleed AL‐Ansi, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Research trends in production, separation, and identification of bioactive peptides from fungi – A critical review
Tanvir Ahmed, Angéla Juhász, Utpal Bose, et al.
Journal of Functional Foods (2024) Vol. 119, pp. 106343-106343
Open Access | Times Cited: 4
Alternative Proteins; A Path to Sustainable Diets and Environment
Shima Jafarzadeh, Zeinab Qazanfarzadeh, Mahsa Majzoobi, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100882-100882
Open Access | Times Cited: 4
Bioactive Compounds Produced by Macromycetes for Application in the Pharmaceutical Sector: Patents and Products
Walter José Martínez-Burgos, Everaldo Montes Montes, Roberta Pozzan, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 275-275
Open Access | Times Cited: 3
A two-dimensional correlation spectroscopy analysis-based approach for asymptomatic rot detection in stored potatoes using hyperspectral imaging
Fan Zhang, Wenxiu Wang, Qianyun Ma, et al.
Food Chemistry X (2024) Vol. 23, pp. 101574-101574
Open Access | Times Cited: 2
Bioactive Peptides and Other Immunomodulators of Mushroom Origin
Beata Drzewiecka, Joanna Wessely‐Szponder, Michał Świeca, et al.
Biomedicines (2024) Vol. 12, Iss. 7, pp. 1483-1483
Open Access | Times Cited: 2
Expanding our food supply: underutilized resources and resilient processing technologies
Dietrich Knorr, Mary Ann Augustin
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 2
Impact of egg white protein on mycoprotein gel: Insights into rheological properties, protein structure and molecular interactions
Mukadaisi Muhedaner, Hadiza Kabir Bako, Guanghong Zhou, et al.
Food Chemistry (2024) Vol. 463, pp. 141366-141366
Closed Access | Times Cited: 2
Unlocking the therapeutic potential of edible mushrooms: Ganoderma and their secondary metabolites as novel antiviral agents for combating COVID-19
Samantha C. Karunarathna, Wenhua Lu, Nimesha Patabedige, et al.
New Zealand Journal of Botany (2024), pp. 1-59
Closed Access | Times Cited: 1
Impact of Egg White Protein on Mycoprotein Gel: Insights into Rheological Properties,Protein Structure and Molecular Interactions
Mukadaisi Muhedaner, Hadiza Kabir Bako, Guanghong Zhou, et al.
(2024)
Closed Access
Understanding the Potential of Microbial Protein as a more Sustainable Food Source
Alexandra Pereira, Brecht Delmoitié, Myrsini Sakarika
Deleted Journal (2024)
Closed Access
Large edible mushrooms and mycelial proteins: A sustainable, nutritious protein source with health benefits and processing innovations
Dongdong Guo, Chang Liu, Hongkang Zhu, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103870-103870
Closed Access
Achieving sustainability by additive manufacturing: a state-of-the-art review and perspectives
Jinlong Su, Wei Long Ng, Jia An, et al.
Virtual and Physical Prototyping (2024) Vol. 19, Iss. 1
Open Access
Extraction of Natural-Based Raw Materials Towards the Production of Sustainable Man-Made Organic Fibres
Ana C. Vale, Liliana Leite, Vânia Pais, et al.
Polymers (2024) Vol. 16, Iss. 24, pp. 3602-3602
Open Access
An Assessment of the Effects of Halal, Kosher, and Vegetarian Food Options in NYC Public Schools
Sumaya Jashim, Aryan Joshi, Katerina Avvakumova, et al.
SSRN Electronic Journal (2021)
Closed Access
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