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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:

Iodine fortification of plant-based dairy and fish alternatives: the effect of substitution on iodine intake based on a market survey in the UK
K. Nicol, Eva-Leanne Thomas, Anne P. Nugent, et al.
British Journal Of Nutrition (2022) Vol. 129, Iss. 5, pp. 832-842
Open Access | Times Cited: 21

Showing 21 citing articles:

Thyroid function and iodine intake: global recommendations and relevant dietary trends
Sarah C. Bath
Nature Reviews Endocrinology (2024) Vol. 20, Iss. 8, pp. 474-486
Closed Access | Times Cited: 7
Iodine and plant-based diets: a narrative review and calculation of iodine content
K. Nicol, Anne P. Nugent, Jayne V. Woodside, et al.
British Journal Of Nutrition (2023) Vol. 131, Iss. 2, pp. 265-275
Open Access | Times Cited: 16
Exploring consumer beliefs about novel fortified foods: A focus group study with UK-based older and younger adult consumers
Rochelle Embling, Louise Neilson, Chloe Mellor, et al.
Appetite (2023) Vol. 193, pp. 107139-107139
Open Access | Times Cited: 15
Impact of a Switch to Plant-Based Foods That Visually and Functionally Mimic Animal-Source Meat and Dairy Milk for the Australian Population—A Dietary Modelling Study
A Lawrence, Huiying Huang, Brittany J. Johnson, et al.
Nutrients (2023) Vol. 15, Iss. 8, pp. 1825-1825
Open Access | Times Cited: 14
Nutritional and health benefits and risks of plant-based substitute foods
François Mariotti
Proceedings of The Nutrition Society (2023), pp. 1-14
Open Access | Times Cited: 8
The impact of replacing milk with plant-based alternatives on iodine intake: a dietary modelling study
Katie Nicol, Anne P. Nugent, Jayne V. Woodside, et al.
European Journal of Nutrition (2024) Vol. 63, Iss. 2, pp. 599-611
Open Access | Times Cited: 2
Inadequate Iodine Intake in Mothers of Young Children in Innlandet County, Norway
Tonje Eiane Aarsland, Siri Kaldenbach, Kjersti Bakken, et al.
Current Developments in Nutrition (2023) Vol. 7, Iss. 3, pp. 100047-100047
Open Access | Times Cited: 4
Harnessing the power on our plates: sustainable dietary patterns for public and planetary health
Jayne V. Woodside, Leona Lindberg, Anne P. Nugent
Proceedings of The Nutrition Society (2023) Vol. 82, Iss. 4, pp. 437-453
Open Access | Times Cited: 4
Contribution of plant-based dairy and fish alternatives to iodine nutrition in the Swiss diet: a Swiss Market Survey
Zulekha Abbas Khalil, Isabelle Herter‐Aeberli
European Journal of Nutrition (2024) Vol. 63, Iss. 5, pp. 1501-1512
Open Access | Times Cited: 1
Assessing Performance of Contemporary Plant-Based Diets against the UK Dietary Guidelines: Findings from the Feeding the Future (FEED) Study
Izabella Lawson, Caroline Wood, Nandana Syam, et al.
Nutrients (2024) Vol. 16, Iss. 9, pp. 1336-1336
Open Access | Times Cited: 1
Changes in food quality attributes of Saccharina latissima following pre-treatments, frozen storage and subsequent thawing
Pierrick Stévant, Finn L. Aachmann, Øystein Arlov, et al.
Algal Research (2024) Vol. 82, pp. 103612-103612
Open Access | Times Cited: 1
Dairy milk: There are alternatives but no equivalents
Emma L. Beckett, Tim Cassettari, Carlene Starck, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 8470-8482
Open Access | Times Cited: 1
Animal board invited review: Dietary transition from animal to plant-derived foods: Are there risks to health?
D.I. Givens
animal (2024) Vol. 18, Iss. 9, pp. 101263-101263
Open Access | Times Cited: 1
Comparing Nutrient Profiles of Meat and Fish with Plant-Based Alternatives: Analysis of Nutrients, Ingredients, and Fortification Patterns
Adam Drewnowski, Maaike J. Bruins, Julia J. F. Besselink
Nutrients (2024) Vol. 16, Iss. 16, pp. 2725-2725
Open Access | Times Cited: 1
How do plant‐based milks compare to cow's milk nutritionally? An audit of the plant‐based milk products available in Australia
Isobel Harmer, Joel C. Craddock, Karen Charlton
Nutrition & Dietetics (2024)
Open Access | Times Cited: 1
Modern forms of iodine-containing food components
A.S. Dydykin, Yu. N. Zubarev, E. I. Logunova, et al.
Theory and practice of meat processing (2023) Vol. 8, Iss. 3, pp. 172-182
Open Access | Times Cited: 3
Iodine in plant-based dairy products is not sufficient in the UK: A market survey
Ali Alzahrani, Rainer Ebel, Gareth J. Norton, et al.
Journal of Trace Elements in Medicine and Biology (2023) Vol. 79, pp. 127218-127218
Open Access | Times Cited: 2
Variation in milk‑iodine concentration around the world: a systematic review and meta-analysis of the difference between season and dairy-production system
Joanne Tattersall, Shelton Peiris, Maika Arai, et al.
Food Chemistry (2024) Vol. 459, pp. 140388-140388
Open Access
Ensuring Iodine Adequacy in Pregnant and Lactating Vegan Women
Virginia Messina, Mark Messina
Nutrition Today (2024) Vol. 59, Iss. 6, pp. 315-318
Closed Access
Towards Sustainable Food Production

CABI eBooks (2024), pp. 127-174
Closed Access
Adoption of a Short-Term (4-Week) Vegan Diet as Part of ‘Veganuary’ Significantly Reduces Saturated Fatty Acid (SFA), Cholesterol, B12, and Iodine Intake in Omnivorous Individuals—An Observational Study
Elizabeth Eveleigh, Lisa Coneyworth, J. Craigon, et al.
Nutrients (2023) Vol. 15, Iss. 23, pp. 4967-4967
Open Access | Times Cited: 1
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