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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:

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

Showing 18 citing articles:

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
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
Unraveling the catalase dynamics: Biophysical and computational insights into co-solutes driven stabilization under extreme pH conditions
Faiza Iram, Ayesha Aiman, Deepanshi Vijh, et al.
International Journal of Biological Macromolecules (2025), pp. 140467-140467
Closed Access
High-power ultrasound pretreatment for enhanced protein extraction from lupin flour: Impact on yield, anti-technological and anti-nutritional factors, and techno-functional properties
Paola Navarro‐Vozmediano, Esperanza Dalmau, J. Benedito, et al.
Ultrasonics Sonochemistry (2025) Vol. 114, pp. 107251-107251
Open Access
Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions
Kiyota Sakai, Nickolas Broches, Keita Okuda, et al.
Current Research in Food Science (2025) Vol. 10, pp. 101022-101022
Open Access
Decolourised barley and rice protein isolate – Enhanced techno-functional and sensory properties
Niamh Ahern, Theresa Boeck, Arianna Ressa, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103999-103999
Open Access
Significantly improved catalytic activity of copper nanocrystal by introducing Ti3C2TX and arginine and serine-functionalized graphene quantum dot for colorimetric detection of H2O2
Min Ji, Li Ruiyi, Zaijun Li
Microchimica Acta (2025) Vol. 192, Iss. 4
Closed Access
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
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
Impact of Seed Germination on the Physicochemical Properties of Lupin Flours and the Physicochemical and Techno-functional Properties of Their Protein Isolates
Paola Navarro‐Vozmediano, Ricard Bou, J.V. García‐Pérez, et al.
Food and Bioprocess Technology (2024)
Open Access | Times Cited: 2
Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs
Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
PLoS ONE (2023) Vol. 18, Iss. 12, pp. e0294637-e0294637
Open Access | Times Cited: 6
Functional properties of meat analog products consisting of plant-derived proteins
Kiyota Sakai
Elsevier eBooks (2024), pp. 347-375
Closed Access | Times Cited: 1
Impact of Seeds Germination on the Physicochemical and Techno-Functional Properties of Lupin Flours and Isolates
Paola Navarro‐Vozmediano, Ricard Bou, J.V. García‐Pérez, et al.
Research Square (Research Square) (2024)
Open Access | Times Cited: 1
Reaction products in the browning system of plant-based meat analogs by laccase and betanidin
Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
Food Science and Technology Research (2023) Vol. 30, Iss. 2, pp. 239-245
Closed Access | Times Cited: 2
A Very Simple and Feasible Colorimetric-Electrochemical Bimodal Method for H2O2 Detection in Human Serum
Chenyang Han, Kun-Zhi Wang, Xin Chen, et al.
Journal of The Electrochemical Society (2024) Vol. 171, Iss. 10, pp. 107506-107506
Closed Access
Investigating the role of starch in the structuring of meat alternatives from mung bean and pea protein isolates via heat-induced gelation
Mohd Affan Baig, Hussein Mostafa, Nilushni Sivapragasam, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access
Preliminary study effect of hydrogen peroxide on properties of mung bean protein isolates for producing plant-based emulsion sausage
Budsayamas Nakkerd, Parinda Penroj, Suched Samuhasaneetoo
(2023), pp. 1-4
Closed Access
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