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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:

Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment
Kiyota Sakai, Yukihide Sato, Masamichí Okada, et al.
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

Development of plant-based meat analogs using 3D printing: Status and opportunities
Yaxin Wen, Chhychhy Chao, Quang Tuan, et al.
Trends in Food Science & Technology (2022) Vol. 132, pp. 76-92
Closed Access | Times Cited: 76
Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry - A review
Hadi Eghbaljoo, Iraj Karimi Sani, Mahmood Alizadeh Sani, et al.
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 2327-2340
Closed Access | Times Cited: 64
Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects
Hosam Elhalis, Xin Yi See, Raffael Osen, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3222-3222
Open Access | Times Cited: 24
Towards understanding pectin-protein interaction and the role of pectin in plant-based meat analogs constructing
Jie Zhang, Panhang Liu, Annan Wu, et al.
LWT (2024) Vol. 202, pp. 116325-116325
Open Access | Times Cited: 10
Effective Use of Plant Proteins for the Development of “New” Foods
Hiroyuki Yano, Wei Fu
Foods (2022) Vol. 11, Iss. 9, pp. 1185-1185
Open Access | Times Cited: 28
Development of meat analogs: Focus on the current status and challenges of regulatory legislation
Kaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 1006-1029
Closed Access | Times Cited: 26
Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties
Allah Bakhsh, Eun-Yeong Lee, Amr M. Bakry, et al.
LWT (2022) Vol. 171, pp. 114095-114095
Open Access | Times Cited: 25
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues
Pascal Moll, Hanna Salminen, Christophe Schmitt, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 4, pp. 1089-1096
Open Access | Times Cited: 13
Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives
Animesh Singh Sengar, Michael Beyrer, Ciara McDonagh, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3830-3830
Open Access | Times Cited: 13
A Plant-Based Animal Fat Analog Produced by an Emulsion Gel of Alginate and Pea Protein
Chong Teng, Osvaldo H. Campanella
Gels (2023) Vol. 9, Iss. 5, pp. 393-393
Open Access | Times Cited: 12
A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients
Allah Bakhsh, Juhee Park, Kei Anne Baritugo, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 11
Comparing the sensory properties of commercially available animal and plant‐based burgers
Rebecca A. Forster, Emma Hassall, Louwrens C. Hoffman, et al.
Journal of Texture Studies (2024) Vol. 55, Iss. 3
Closed Access | Times Cited: 4
Plant-based meat analogs: color challenges and coloring agents
Haizhou Wu, Kiyota Sakai, Jingnan Zhang, et al.
Food, Nutrition and Health. (2024) Vol. 1, Iss. 1
Open Access | Times Cited: 4
Physicochemical modulation of soy-hemp-wheat protein meat analogues prepared by high-moisture extrusion using transglutaminase
Zhouliang Sun, Wanhui Zhang, Fengyu Zhang, et al.
Food Research International (2025), pp. 116229-116229
Closed Access
Biotechnological production and emerging applications of betalains: A review
Mohammad Imtiyaj Khan, Guy Polturak
Biotechnology Advances (2025), pp. 108576-108576
Open Access
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs
Kiyota Sakai, Yukihide Sato, Masamichí Okada, et al.
PLoS ONE (2022) Vol. 17, Iss. 6, pp. e0269278-e0269278
Open Access | Times Cited: 18
Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase
Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 18
Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue
Pascal Moll, Hanna Salminen, Lucie Stadtmueller, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 85-85
Open Access | Times Cited: 16
Characterization of plant-based meat alternatives blended with anthocyanins, chlorophyll, and various edible natural pigments
Allah Bakhsh, Changjun Cho, Kei Anne Baritugo, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 1546-1565
Open Access | Times Cited: 9
The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs
Hosam Elhalis, Xin Yi See, Raffael Osen, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 9
Non-invasive characterization of color variation in plant-based meat burgers using portable hyperspectral imaging device and multivariate image analysis
Logesh Dhanapal, Chyngyz Erkinbaev
Future Foods (2024) Vol. 9, pp. 100293-100293
Open Access | Times Cited: 3
Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids
Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 3
Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color
Allah Bakhsh, Changjun Cho, Kei Anne Baritugo, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1281-1281
Open Access | Times Cited: 7
Characterization of Imitated Hybrid Cultured Meat Patty to Compare with Beef Meat
AMM Nurul Alam, Md Jakir Hossain, Eun-Yeong Lee, et al.
Food Science of Animal Resources (2024)
Open Access | Times Cited: 2
Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties
Xinyu Shi, Zun Wang, Zhongxiang Fang
Foods (2024) Vol. 13, Iss. 14, pp. 2224-2224
Open Access | Times Cited: 2
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