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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:

Surmounting the off-flavor challenge in plant-based foods
William Leonard, Pangzhen Zhang, Danyang Ying, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10585-10606
Closed Access | Times Cited: 60

Showing 1-25 of 60 citing articles:

Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
D. M. J. B. Senanayake, Peter J. Torley, Jayani Chandrapala, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 635-635
Open Access | Times Cited: 44
Perspectives on sustainable food production system: Characteristics and green technologies
Bai Qu, Zhenlei Xiao, Abhinav Upadhyay, et al.
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 100988-100988
Open Access | Times Cited: 19
Review of fruits flavor deterioration in postharvest storage: Odorants, formation mechanism and quality control
Huiyu Zhao, Suling Zhang, Di Ma, et al.
Food Research International (2024) Vol. 182, pp. 114077-114077
Closed Access | Times Cited: 19
Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins
Tianyu Su, Bei Le, Wei Zhang, et al.
Food Research International (2024) Vol. 186, pp. 114351-114351
Closed Access | Times Cited: 18
Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry
Jiayue Tang, Dan Yao, Shuaibo Xia, et al.
Food Chemistry X (2024) Vol. 23, pp. 101540-101540
Open Access | Times Cited: 15
Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein
Longbei Xiang, Wenyang Zhu, Bo Jiang, et al.
Food Chemistry (2022) Vol. 402, pp. 134275-134275
Closed Access | Times Cited: 45
Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods
Shima Saffarionpour
Food and Bioprocess Technology (2023) Vol. 17, Iss. 5, pp. 1141-1182
Closed Access | Times Cited: 31
Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders
Kadi Jakobson, Aleksei Kaleda, Karl Adra, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2805-2805
Open Access | Times Cited: 22
Beany flavor in pea protein: Recent advances in formation mechanism, analytical techniques and microbial fermentation mitigation strategies
Longbei Xiang, Bo Jiang, Youling L. Xiong, et al.
Food Bioscience (2023) Vol. 56, pp. 103166-103166
Closed Access | Times Cited: 22
Rise of Plant-Based Beverages: A Consumer-Driven Perspective
Neha Sharma, Nushrat Yeasmen, Laurette Dubé, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3315-3341
Closed Access | Times Cited: 8
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
Chao Qiu, Yaxu Meng, Zhiheng Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Enhanced off-flavor compounds biotransformation by microbial interaction between Saccharomyces cerevisiae and Lactobacillus plantarum assisted by physical excitor and yeast quorum sensing
Xiaohan Tan, Yuanrong Zheng, Changyu Zhou, et al.
Process Biochemistry (2025)
Closed Access | Times Cited: 1
Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
Blandine M. L. Genet, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 667-667
Open Access | Times Cited: 18
Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review
Yue Ren, Yilin Wang, Yuxin Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104689-104689
Closed Access | Times Cited: 7
Chitosan mitigates the beany flavor and improves the functional properties of soy protein isolate via the electrostatic interaction
Jing Li, Qian Shen, Amgad Albahi, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110164-110164
Closed Access | Times Cited: 6
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients
Abhiroop Mookerjee, Takuji Tanaka
Current Opinion in Food Science (2022) Vol. 49, pp. 100974-100974
Closed Access | Times Cited: 26
Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways
Jingyao Yuan, Fang Qin, Zhiyong He, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1650-1650
Open Access | Times Cited: 15
Current Challenges, and Potential Solutions to Increase Acceptance and Long-Term Consumption of Cultured Meat and Edible Insects – A Review
Jia Wen Xanthe Lin, Narmatha DO Maran, Amanda JiaYing Lim, et al.
Future Foods (2025), pp. 100544-100544
Open Access
Interactions between β-lactoglobulin and polyphenols: Mechanisms, properties, characterization, and applications
Behnaz Hashemi, Elham Assadpour, Fuyuan Zhang, et al.
Advances in Colloid and Interface Science (2025) Vol. 339, pp. 103424-103424
Closed Access
Finite element analysis as a promising approach for texture development of plant-based meat analogs
Jingnan Zhang, Heng Zhu
Physics of Fluids (2025) Vol. 37, Iss. 3
Open Access
Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives
Guillermo Eduardo Sedó Molina, Geoffrey Ras, Denise Felix da Silva, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Open Access
Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures
Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 12
Metabolomic analysis reveals linkage between chemical composition and sensory quality of different floral honey samples
Min Jeong Kang, Keup-rae Kim, Keono Kim, et al.
Food Research International (2023) Vol. 173, pp. 113454-113454
Closed Access | Times Cited: 12
Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins
Pınar Karatepe, Müzeyyen Akgöl, Canan Akdeniz İncili, et al.
Food Bioscience (2023) Vol. 56, pp. 103098-103098
Closed Access | Times Cited: 11
Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis
Yuqi Xue, Jie Chen, Lei Wang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7238-7248
Closed Access | Times Cited: 4
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