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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:

Plant-based meat and dairy substitutes on the Norwegian market: comparing macronutrient content in substitutes with equivalent meat and dairy products
Live Edvardsen Tonheim, Elisabeth Austad, Liv Elin Torheim, et al.
Journal of Nutritional Science (2022) Vol. 11
Open Access | Times Cited: 46

Showing 1-25 of 46 citing articles:

The Nutritional Quality of Plant-Based Foods
Alissa A. Nolden, Ciarán G. Forde
Sustainability (2023) Vol. 15, Iss. 4, pp. 3324-3324
Open Access | Times Cited: 39
Novel plant-based meat alternatives: future opportunities and health considerations
Megan Flint, Simon Bowles, Anthony Lynn, et al.
Proceedings of The Nutrition Society (2023) Vol. 82, Iss. 3, pp. 370-385
Open Access | Times Cited: 38
Nutritional Assessment of Plant-Based Meat Alternatives: A Comparison of Nutritional Information of Plant-Based Meat Alternatives in Spanish Supermarkets
Lucía Rizzolo-Brime, Alícia Orta-Ramírez, Yael Puyol Martin, et al.
Nutrients (2023) Vol. 15, Iss. 6, pp. 1325-1325
Open Access | Times Cited: 38
Nutritional Profile of Commercialized Plant-Based Meat: An Integrative Review with a Systematic Approach
Bernardo Romão, Raquel Braz Assunção Botelho, Maria Luiza Torres, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 448-448
Open Access | Times Cited: 32
Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues
Judit Costa-Catala, Natalia Toro-Funes, Oriol Comas-Basté, et al.
Nutrients (2023) Vol. 15, Iss. 12, pp. 2807-2807
Open Access | Times Cited: 29
Are novel plant-based meat alternatives the healthier choice?
Rowan El Sadig, Jianping Wu
Food Research International (2024) Vol. 183, pp. 114184-114184
Open Access | Times Cited: 11
Are Vegan Alternatives to Meat Products Healthy? A Study on Nutrients and Main Ingredients of Products Commercialized in Brazil
Bernardo Romão, Raquel Braz Assunção Botelho, Eduardo Yoshio Nakano, et al.
Frontiers in Public Health (2022) Vol. 10
Open Access | Times Cited: 28
Sustainability of Alternatives to Animal Protein Sources, a Comprehensive Review
Marian Gil, M. Rudy, Paulina Duma‐Kocan, et al.
Sustainability (2024) Vol. 16, Iss. 17, pp. 7701-7701
Open Access | Times Cited: 7
Nutritional profile of plant-based dairy alternatives in the Swedish market
Hanieh Moshtaghian, Elinor Hallström, Marta Bianchi, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100712-100712
Open Access | Times Cited: 6
The Meat of the Matter: Plant-Based Meat Analogue versus Traditional Meat Product Nutritional Quality
Arshia Shireen, Amanda J. Wright
Deleted Journal (2024)
Open Access | Times Cited: 5
Legume milk-based yogurt mimetics structured using glucono-δ-lactone
Laura Hanley, Stacie Dobson, Alejandro G. Marangoni
Food Research International (2024) Vol. 184, pp. 114259-114259
Open Access | Times Cited: 5
A comparative analysis of nutritional quality, amino acid profile, and nutritional supplementations in plant-based products and their animal-based counterparts in the UK
Liangzi Zhang, Ellie Langlois, Katie Williams, et al.
Food Chemistry (2024) Vol. 448, pp. 139059-139059
Open Access | Times Cited: 5
Integrating Expertise in LLMs: Crafting a Customized Nutrition Assistant with Refined Template Instructions
Annalisa Szymanski, Brianna L Wimer, Oghenemaro Anuyah, et al.
(2024), pp. 1-22
Open Access | Times Cited: 5
‘Meating’ consumer expectations: more work required to improve acceptability of plant-based meat alternative products
Megan Flint, Frédéric Leroy, Simon Bowles, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101102-101102
Closed Access
Evolving Appetites: Current Evidence and Future Perspectives in Terms of Meat Substitutes in Europe
Muhammad Adzran Che Mustapa, Yasmina Baba, Smita Dash Baishakhy, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 1
Open Access
Ultra-processed foods and plant-based alternatives impair nutritional quality of omnivorous and plant-forward dietary patterns in college students
Svenja Fedde, Moritz Wiessner, Franziska A. Hägele, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Plant-Based Meat Alternatives on the Island of Ireland: Changes in the Market and Comparisons with Conventional Meat
Leona Lindberg, Jayne V. Woodside, Hannah K. Fitzgerald, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 903-903
Open Access
Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends
Bushra Safdar, Haochun Zhou, He Li, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3770-3770
Open Access | Times Cited: 26
Most Plant-Based Milk Alternatives in the USDA Branded Food Products Database Do Not Meet Proposed Nutrient Standards or Score Well on Nutrient Density Metrics
Adam Drewnowski
Nutrients (2022) Vol. 14, Iss. 22, pp. 4767-4767
Open Access | Times Cited: 22
A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States
Astrid E. D’Andrea, Amanda J. Kinchla, Alissa A. Nolden
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 14
Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts
Yunting Xie, Linlin Cai, Guanghong Zhou, et al.
Food Research International (2024) Vol. 187, pp. 114460-114460
Closed Access | Times Cited: 4
Nutrition classification schemes for plant-based meat analogues: Drivers to assess nutritional quality and identity profile
Nathália Tarossi Locatelli, Grace Fen Ning Chen, Mariana Frazão Batista, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100796-100796
Open Access | Times Cited: 4
Plant-Based Burgers in the Spotlight: A Detailed Composition Evaluation and Comprehensive Discussion on Nutrient Adequacy
Katia Regina Biazotto, Ana Carolina Hadlich Xavier, Rodrigo Costa Mattos, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 372-372
Open Access
Future Trends in Plant-based Meat: Consumer Perception, Market Growth and Health Benefits
Janifer Raj Xavier, Sahana Hevlin S, Dimple Vats, et al.
Future Foods (2025), pp. 100551-100551
Open Access
Drivers and Barriers for Plant-Based Cheese Alternatives Adoption: Insights from Diverse Consumer Clusters
Marloes D. Schimmel, Jonas Yde Junge, Niki Alexi, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1162-1162
Open Access
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