Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition
Fuguo Liu, Moting Li, Qiankun Wang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6423-6444
Closed Access | Times Cited: 55

Showing 1-25 of 55 citing articles:

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives
Abdo Hassoun, Janna Cropotova, Monica Trif, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 76
Edible particle-stabilized water-in-water emulsions: Stabilization mechanisms, particle types, interfacial design, and practical applications
Shizhang Yan, Joe M. Regenstein, Shuang Zhang, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108665-108665
Closed Access | Times Cited: 26
Designing healthier and more sustainable ultraprocessed foods
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Open Access | Times Cited: 10
Drying technologies of novel food resources for future foods: Progress, challenges and application prospects
Qing Guo, Min Zhang, Arun S. Mujumdar, et al.
Food Bioscience (2024) Vol. 60, pp. 104490-104490
Closed Access | Times Cited: 7
Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects
Yaozheng Liu, William R. Aimutis, M.A. Drake
Foods (2024) Vol. 13, Iss. 7, pp. 1010-1010
Open Access | Times Cited: 6
Advances in multifunctional biomass-derived nanocomposite films for active and sustainable food packaging
Jiabo Shi, Ruizhen Zhang, Xiaochen Liu, et al.
Carbohydrate Polymers (2022) Vol. 301, pp. 120323-120323
Closed Access | Times Cited: 25
Overview of instrumental methods used in the field of food analysis
L.N. Rozhdestvenskaya, S. P. Romanenko, Igor Lomovskiy, et al.
Food systems (2025) Vol. 7, Iss. 4, pp. 523-534
Open Access
Insights of Freshness Phenotype Detection for Postharvest Fruit and Vegetables
Qiankun Wang, Hui He, Chenxia Liu, et al.
Plant Phenomics (2025), pp. 100042-100042
Open Access
Spirulina, an FDA-approved functional food: Worth the hype?
Abdul Momin Rizwan Ahmad, Anosh Intikhab, Saira Zafar, et al.
Cellular and Molecular Biology (2023) Vol. 69, Iss. 1, pp. 137-144
Open Access | Times Cited: 12
Dietary fiber: an unmatched food component for sustainable health
Anjana Suresh, Shobna, Mani Salaria, et al.
Food and Agricultural Immunology (2024) Vol. 35, Iss. 1
Open Access | Times Cited: 4
Foods of the Future: Challenges, Opportunities, Trends, and Expectations
Songül Çakmakçı, Bilgehan Polatoğlu, Ramazan Çakmakçı
Foods (2024) Vol. 13, Iss. 17, pp. 2663-2663
Open Access | Times Cited: 4
Antimicrobial Biopolymers for Food Preservation: Recent Developments and Applications Based on Essential Oils and Nanomaterials
Avizit Das, Gazi Farhan Ishraque Toki, Rony Mia
Engineering materials (2025), pp. 93-130
Closed Access
Co‐Creation of Complementary Food for Operational Rations: An Exploratory and Collaborative Case Study Between Brazilian Military Personnel
Vitor Luiz Farias de ABREU, Elson Rogério Tavares Filho, Sabrina Sauthier Monteiro, et al.
Journal of Sensory Studies (2025) Vol. 40, Iss. 1
Closed Access
A Review on the Extraction Methods, Bioactivities, and Application in Foods of Silk Sericin
Yijin Wang, Jiangjing Gao, Yan Yang, et al.
Journal of Food Biochemistry (2025) Vol. 2025, Iss. 1
Open Access
Novel technologies to produce nutritious texture-modified foods for elderly: Advances, challenges and applications
Jia Guo, Min Zhang, Tiantian Tang, et al.
Food Bioscience (2025), pp. 106362-106362
Closed Access
Enzymatic synthesis of sodium caseinate-EGCG-carboxymethyl chitosan ternary film: Structure, physical properties, antioxidant and antibacterial properties
Qiankun Wang, Wenzhang Chen, Cuicui Ma, et al.
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 509-520
Closed Access | Times Cited: 18
Identification of Antioxidative Peptides Derived from Arthrospira maxima in the Biorefinery Process after Extraction of C-Phycocyanin and Lipids
Renao Bai, Trung Thanh Nguyen, Yali Zhou, et al.
Marine Drugs (2023) Vol. 21, Iss. 3, pp. 146-146
Open Access | Times Cited: 9
Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing
C Danciu, Anca Tulbure, M. Stanciu, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3770-3770
Open Access | Times Cited: 9
Nano-Food Farming: Toward Sustainable Applications of Proteins, Mushrooms, Nano-Nutrients, and Nanofibers
József Prokisch, Gréta Törős, Duyen H. H. Nguyen, et al.
Agronomy (2024) Vol. 14, Iss. 3, pp. 606-606
Open Access | Times Cited: 3
Progress of plant‐derived non‐starch polysaccharides and their challenges and applications in future foods
Qing Guo, Min Zhang, Arun S. Mujumdar
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 3
Precision nutrition-based strategy for management of human diseases and healthy aging: current progress and challenges forward
Vipin Singh, Xiao-Hu Hu, Amit Kishore Singh, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 3
Improving vitamin D stability and antioxidant activity in imitation mozzarella cheese by conjugated cricket protein with fructooligosaccharide
Auengploy Chailangka, Noppol Leksawasdi, Phisit Seesuriyachan, et al.
LWT (2023) Vol. 183, pp. 114898-114898
Open Access | Times Cited: 8
Toward the high-efficient utilization of poultry blood: Insights into functionality, bioactivity and functional components
Hanyuan Zheng, Shulei Zhao, Yujia Lu, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 27, pp. 10069-10088
Closed Access | Times Cited: 7
Optimizing bioreactor conditions for Spirulina fermentation by Lactobacillus helveticus and Kluyveromyces marxianus: Impact on chemical & bioactive properties
Cansu Yay, Zeynep Özlem Cinar, Serhat Dönmez, et al.
Bioresource Technology (2024) Vol. 403, pp. 130832-130832
Closed Access | Times Cited: 2
Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources
Raman Kumar, Aditi Guleria, Yogendra Padwad, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-50
Closed Access | Times Cited: 2
Page 1 - Next Page

Scroll to top