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:
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
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
Showing 9 citing articles:
Leveraging microalgae as a sustainable ingredient for meat analogues
Jiangyu Zhu, Xue Xiao, Weihua Du, et al.
Food Chemistry (2024) Vol. 450, pp. 139360-139360
Closed Access | Times Cited: 10
Jiangyu Zhu, Xue Xiao, Weihua Du, et al.
Food Chemistry (2024) Vol. 450, pp. 139360-139360
Closed Access | Times Cited: 10
Exploring functional plant-based seafood: Ingredients and health implications
Niaz Mahmud, Shahriyar Valizadeh, William Oyom, et al.
Trends in Food Science & Technology (2024) Vol. 144, pp. 104346-104346
Closed Access | Times Cited: 9
Niaz Mahmud, Shahriyar Valizadeh, William Oyom, et al.
Trends in Food Science & Technology (2024) Vol. 144, pp. 104346-104346
Closed Access | Times Cited: 9
Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric Analysis
Buse N. Gürbüz, Lorenzo Pastrana, Ricardo N. Pereira, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 498-498
Open Access
Buse N. Gürbüz, Lorenzo Pastrana, Ricardo N. Pereira, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 498-498
Open Access
A comprehensive review on the promising purple leaf tea
Gaozhong Yang, Jiang Shi, Liqiang Tan, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Gaozhong Yang, Jiang Shi, Liqiang Tan, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Biotechnological production and emerging applications of betalains: A review
Mohammad Imtiyaj Khan, Guy Polturak
Biotechnology Advances (2025), pp. 108576-108576
Open Access
Mohammad Imtiyaj Khan, Guy Polturak
Biotechnology Advances (2025), pp. 108576-108576
Open Access
Modelling the mass consumption potential of Plant Based Meat: Evidence from an emerging economy
Marvello Yang, Mohammad Nurul Hassan Reza, Qing Yang, et al.
Heliyon (2024) Vol. 10, Iss. 2, pp. e24273-e24273
Open Access | Times Cited: 1
Marvello Yang, Mohammad Nurul Hassan Reza, Qing Yang, et al.
Heliyon (2024) Vol. 10, Iss. 2, pp. e24273-e24273
Open Access | Times Cited: 1
Optimizing extrusion processes: Development of extrudates utilizing ISP and wheat gluten, incorporating diverse concentrations of rice or legume varieties
Allah Bakhsh, Y. H. Son, Bosung Kim, et al.
Journal of Agriculture and Food Research (2023) Vol. 15, pp. 100915-100915
Open Access | Times Cited: 2
Allah Bakhsh, Y. H. Son, Bosung Kim, et al.
Journal of Agriculture and Food Research (2023) Vol. 15, pp. 100915-100915
Open Access | Times Cited: 2
The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review
Ermie Mariano, Da Young Lee, Seung Hyeon Yun, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 356-371
Open Access
Ermie Mariano, Da Young Lee, Seung Hyeon Yun, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 356-371
Open Access
Nutritional Quality of <i>Nyam ngub, </i>Traditionally Textured Product Derived from Wild Orchid Tubers Eaten as Meat in the North West and Western Region of Cameroon
Dobgima John Fonmboh, Thierry Noumo, Fokunang Charles, et al.
International Journal of Food Science and Biotechnology (2024) Vol. 9, Iss. 4, pp. 134-147
Open Access
Dobgima John Fonmboh, Thierry Noumo, Fokunang Charles, et al.
International Journal of Food Science and Biotechnology (2024) Vol. 9, Iss. 4, pp. 134-147
Open Access
