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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:

How animal milk and plant-based alternatives diverge in terms of fatty acid, amino acid, and mineral composition
Selina Sterup Moore, Angela Costa, Magali Soares dos Santos Pozza, et al.
npj Science of Food (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 19

Showing 19 citing articles:

The influence of milk fat content on the extrusion of rennet casein emulsion gels
Mikkel Lorenzen, Adrian Tica, Søren K. Lillevang, et al.
Food Hydrocolloids (2025), pp. 111109-111109
Open Access | Times Cited: 1
A multicriteria analysis of meat and milk alternatives from nutritional, health, environmental, and cost perspectives
Marco Springmann
Proceedings of the National Academy of Sciences (2024) Vol. 121, Iss. 50
Closed Access | Times Cited: 7
Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts
Mutlu Ustaoğlu-Gençgönül, Çağlar Gökırmaklı, Bilgenur Üçgül, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 8, pp. 2233-2244
Open Access | Times Cited: 4
1H-NMR Lipidomics, Comparing Fatty Acids and Lipids in Cow, Goat, Almond, Cashew, Soy, and Coconut Milk Using NMR and Mass Spectrometry
Brianna Williams, Sujatha Hewage, Daniel A. Alexander, et al.
Metabolites (2025) Vol. 15, Iss. 2, pp. 110-110
Open Access
Discovery of novel DPP4 inhibitory peptides from egg yolk by machine learning and molecular docking: In vitro and in vivo validation
Yu-Jie Xu, Yiqiao Pei, Zhifu Liu, et al.
Food Chemistry (2025) Vol. 476, pp. 143412-143412
Closed Access
Innovative dairy products by extrusion
Mikkel Lorenzen, Lı́lı́a Ahrné
Trends in Food Science & Technology (2025), pp. 104979-104979
Closed Access
Microalgae supplementation improves goat milk composition and fatty acid profile: a meta-analysis and meta-regression
Soumaya Boukrouh, Ihssane Mnaouer, Poliana Mendes de Souza, et al.
Archives animal breeding/Archiv für Tierzucht (2025) Vol. 68, Iss. 1, pp. 223-238
Open Access
The unregulated plant‐based ‘milk’ industry: A threat to nutrition, health and safety?
Simran Kaur Arora
International Journal of Dairy Technology (2024)
Closed Access | Times Cited: 3
A comparison of the quality of UHT milk and its plant-based analogs
Tomasz Daszkiewicz, Mariusz Florek, Daria Murawska, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 12, pp. 10299-10309
Open Access | Times Cited: 3
Nutritional scores of milk and plant-based alternatives and their difference in contribution to human nutrition
Selina Sterup Moore, Angela Costa, Marta Pozza, et al.
LWT (2023) Vol. 191, pp. 115688-115688
Open Access | Times Cited: 8
Review on effect of innovative technologies on shelf-life extension of non-dairy sources from plant matrices
Muhammed Arshad P, Neha Sharma, Baby Devi Maibam, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100781-100781
Open Access | Times Cited: 2
Characterization of the nutritional profile of three plant-based drinks
Melanie Stöckl, Larissa E. Pferdmenges, Ludger Brühl, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106553-106553
Open Access | Times Cited: 2
The Cellular Stability Hypothesis: Evidence of Ferroptosis and Accelerated Aging-Associated Diseases as Newly Identified Nutritional Pentadecanoic Acid (C15:0) Deficiency Syndrome
Stephanie Venn‐Watson
Metabolites (2024) Vol. 14, Iss. 7, pp. 355-355
Open Access | Times Cited: 1
Omics analysis of key pathway in flavour formation and B vitamins synthesis during chickpea milk fermentation by Lactiplantibacillus plantarum
Jinxin Fan, Yanzhuan Lu, Xu Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141083-141083
Closed Access | Times Cited: 1
Consumer perception of plant‐based milk alternatives: systematic review
Alexandria Nivelle Mekanna, Aline Issa, Diana Bogueva, et al.
International Journal of Food Science & Technology (2024)
Closed Access | Times Cited: 1
Omics Analysis of Key Pathway in Flavour Formation and B Vitamin Synthesis During Chickpea Milk Fermentation by Lactiplantibacillus Plantarum
Jinxin Fan, Yanzhuan Lu, Xu Li, et al.
(2024)
Closed Access
Milk: A Nutritive and Healthy Food? Consumer Perspective from French and Portuguese Participants
Marius Bréjon, Francisca Tavares, Sofia G. Florença, et al.
Applied Sciences (2024) Vol. 14, Iss. 9, pp. 3577-3577
Open Access
Comprehensive investigation of undesired substances and microbial contamination in plant-based drinks
Kim Lara Gützkow, A. Lencioni, Christine Schwake‐Anduschus, et al.
Food Control (2024) Vol. 166, pp. 110599-110599
Open Access
A review on nutritional quality of animal and plant-based milk alternatives: a focus on protein
Romdhane Karoui, Inès Bouaicha
Frontiers in Nutrition (2024) Vol. 11
Open Access
Technology of fermented milk product with increased protein content
І. М. Slyvka, О. Y. Tsisaryk, L. Y. Musiy, et al.
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies (2023) Vol. 25, Iss. 100, pp. 94-100
Open Access
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