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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:

Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics
Fátima Reyes, Nohemí Soto‐Reyes, Mónica Dávila-Rodríguez, et al.
Food Reviews International (2021) Vol. 39, Iss. 4, pp. 2320-2351
Closed Access | Times Cited: 130

Showing 1-25 of 130 citing articles:

An investigation into consumer perception and attitudes towards plant-based alternatives to milk
Rachael Moss, Sophie Barker, Anika Falkeisen, et al.
Food Research International (2022) Vol. 159, pp. 111648-111648
Closed Access | Times Cited: 71
Hemp: A Sustainable Plant with High Industrial Value in Food Processing
Hiroyuki Yano, Wei Fu
Foods (2023) Vol. 12, Iss. 3, pp. 651-651
Open Access | Times Cited: 55
Making meat and milk from plants: A review of plant-based food for human and planetary health
Prabhu Pingali, Jocelyn Boiteau, Abhinav Choudhry, et al.
World Development (2023) Vol. 170, pp. 106316-106316
Open Access | Times Cited: 40
Cow’s Milk in Human Nutrition and the Emergence of Plant-Based Milk Alternatives
I.C. Antunes, Ricardo Bexiga, Carlos A. Pinto, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 99-99
Open Access | Times Cited: 39
Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value
Damodar Dhakal, Tayyaba Younas, Ram Prasad Bhusal, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108786-108786
Open Access | Times Cited: 36
Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review
Marta Appiani, Camilla Cattaneo, Monica Laureati
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 30
“Got Milk Alternatives?” Understanding Key Factors Determining U.S. Consumers’ Willingness to Pay for Plant-Based Milk Alternatives
Meike Rombach, David Dean, Vera Bitsch
Foods (2023) Vol. 12, Iss. 6, pp. 1277-1277
Open Access | Times Cited: 29
Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs
Taha Mehany, Shahida Anusha Siddiqui, Babatunde Olawoye, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7237-7267
Closed Access | Times Cited: 26
A comprehensive review on functional beverages from cereal grains-characterization of nutraceutical potential, processing technologies and product types
Manisha Patra, Omar Bashir, Tawheed Amin, et al.
Heliyon (2023) Vol. 9, Iss. 6, pp. e16804-e16804
Open Access | Times Cited: 26
Perceptions toward Plant-Based Milk Alternatives among Young Adult Consumers and Non-Consumers in Denmark: An Exploratory Study
Eliana Martínez-Padilla, Ilona Faber, Iben Lykke Petersen, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 385-385
Open Access | Times Cited: 24
Potential food safety risk factors in plant-based foods: Source, occurrence, and detection methods
Xianfeng Lin, Nuo Duan, Jiajun Wu, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 511-522
Closed Access | Times Cited: 22
A review on current scenario and key challenges of plant-based functional beverages
Neha Sharma, Nushrat Yeasmen, Laurette Dubé, et al.
Food Bioscience (2024) Vol. 60, pp. 104320-104320
Open Access | Times Cited: 14
Comparative review of nutri-functional and sensorial properties, health benefits and environmental impact of dairy (bovine milk) and plant-based milk (soy, almond, and oat milk)
Pranav Vashisht, Akash Sharma, Nancy Awasti, et al.
Food and Humanity (2024) Vol. 2, pp. 100301-100301
Closed Access | Times Cited: 13
Divergence in physicochemical and microstructural properties of set-type yogurt derived from bean proteins and animal milks: An inquiry into substitution viability
Yang Qin, Meng Wang, Hongning Jiang, et al.
LWT (2024) Vol. 193, pp. 115689-115689
Open Access | Times Cited: 12
Mapping the evidence of novel plant-based foods: a systematic review of nutritional, health, and environmental impacts in high-income countries
Sarah Nájera Espinosa, Genevieve Hadida, Anne J. Sietsma, et al.
Nutrition Reviews (2024)
Open Access | Times Cited: 10
Review of plant-based milk analogue: its preparation, nutritional, physicochemical, and organoleptic properties
Drushti Daryani, Kakoli Pegua, Shalini S Aryaa
Food Science and Biotechnology (2024) Vol. 33, Iss. 5, pp. 1059-1073
Closed Access | Times Cited: 9
Environmental sustainability of milk production: a comparative environmental impact analysis and sustainability evaluation
Alok Bihari Singh, Vikrant Bhakar, Gaurav Gaurav, et al.
Frontiers in Sustainability (2024) Vol. 5
Open Access | Times Cited: 8
Microalgal proteins as ingredients for crating dairy mimetic products: Prospects for substituting bovine milk proteins
Jayani Samarathunga, T LE, Max Gabard, et al.
Future Foods (2025), pp. 100556-100556
Open Access | Times Cited: 1
A Comprehensive Review of Antinutrients in Plant‐Based Foods and Their Key Ingredients
Neşe Tunçel, Havva Polat, Ali Emre Andaç, et al.
Nutrition Bulletin (2025)
Closed Access | Times Cited: 1
Dispersive micro–solid–phase extraction of aflatoxins from commercial soy milk samples using a green vitamin–based metal–organic framework as an efficient sorbent followed by high performance liquid chromatography–tandem mass spectrometry determination
Ali Mohebbi, Mahboob Nemati, Mohammad Reza Afshar Mogaddam, et al.
Journal of Chromatography A (2022) Vol. 1673, pp. 463099-463099
Closed Access | Times Cited: 32
Plant-Based Milk – Thoughts of Researchers and Industries on What Should Be Called as ´milk´
Shahida Anusha Siddiqui, Taha Mehany, Henning Schulte, et al.
Food Reviews International (2023) Vol. 40, Iss. 6, pp. 1703-1730
Closed Access | Times Cited: 16
Consumers’ Preferences and Attitudes towards Plant-Based Milk
Wenfan Su, Yu Yvette Zhang, Songhan Li, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 2-2
Open Access | Times Cited: 16
Plant-Based Protein Flavor Maskers and Enhancers
Peiyi Shen
Springer eBooks (2024), pp. 321-344
Closed Access | Times Cited: 7
Effect of pulsed electric field processing on microbial and enzyme inactivation in blended plant-based milk alternatives: A case study on a microbial challenge test for a non-presterilized oat-based beverage enriched with pea protein
Nicholas Horlacher, Indrawati Oey, Sze Ying Leong
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103699-103699
Open Access | Times Cited: 6
Kidney bean (Phaseolus vulgaris L.) milk substitute as a novel plant-based drink: Fatty acid profile, antioxidant activity, in-vitro phenolic bio-accessibility and sensory characteristics
Elif Feyza Aydar, Zehra Mertdinç, Evren Demircan, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 83, pp. 103254-103254
Closed Access | Times Cited: 23
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