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:

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

Showing 16 citing articles:

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
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
Mineral profile of cow's milk and plant-based milk alternatives (PBMA)
I.C. Antunes, Ricardo Bexiga, Carlos A. Pinto, et al.
Journal of Dairy Science (2025)
Open Access
Barista-Quality Plant-Based Milk for Coffee: A Comprehensive Review of Sensory and Physicochemical Characteristics
Akansha Gupta, Russell Keast, Djin Gie Liem, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 24-24
Open Access
Rapid Profiling of Volatile Organic Compounds Associated with Plant-Based Milks Versus Bovine Milk Using an Integrated PTR-ToF-MS and GC-MS Approach
Antonia Corvino, Iuliia Khomenko, Emanuela Betta, et al.
Molecules (2025) Vol. 30, Iss. 4, pp. 761-761
Open Access
A concise review of millet milk development
Meena Nagarajan, N. U. Sruthi, Pramesh Dhungana, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Open Access
Consumer Preference and Purchase Intention for Plant Milk: A Survey of Chinese Market
Aili Wang, Chunhua Tan, Wenwen Yu, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1240-1240
Open Access
Impact of ultrasound on nutrition recovery and physicochemical properties of oat beverage
Esther Kwok, Jingqi Yang, Parinaz Taheri, et al.
LWT (2024) Vol. 202, pp. 116303-116303
Open Access | Times Cited: 2
Dairy milk: There are alternatives but no equivalents
Emma L. Beckett, Tim Cassettari, Carlene Starck, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 8470-8482
Open Access | Times Cited: 1
Molecular investigation of soybean protein for improving the stability of quinoa (Chenopodium quinoa willd.) milk substitute
Sumei Zhou, Xinghao Liu, Yajun Cui, et al.
Food Chemistry (2024) Vol. 461, pp. 140829-140829
Closed Access | Times Cited: 1
How to Keep Lactose Avoiders Healthy
Zlatina Chengolova, Petar Shentov, Radina Ivanova, et al.
Dairy (2024) Vol. 5, Iss. 4, pp. 702-726
Open Access | Times Cited: 1
Preparation of nut-based milk alternative: evaluation of an Amazonian nut (Bertholletia excelsa) beverage with annatto nanodispersion
Luana C. de M. Paiva, Marcelino Carneiro Guedes, Diego Quaresma Ferreira, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100506-100506
Open Access | Times Cited: 2
Physicochemical and Rheological Properties of Ultrasonic-Assisted Pregelatinized Rice Flour
Hyeonbin Oh, Junghyun Nam, Bo-Ram Park, et al.
(2024)
Closed Access
Physicochemical, Sensory, and Microbiological Analysis of Fermented Drinks Made from White Kidney Bean Extract and Cow’s Milk Blends during Refrigerated Storage
I. M. Kurbanova, Lina Laučienė, Kristina Kondrotienė, et al.
Microorganisms (2024) Vol. 12, Iss. 9, pp. 1832-1832
Open Access
Ricemilks made from pigmented and aromatic rice varieties: Sensory analysis and physiochemical properties
Ryan Ardoin, Olivia Chaffee, Jeanne M. Lea, et al.
Journal of Food Science (2024)
Closed Access
Utilização do extrato hidrossolúvel de castanha do Brasil (Bertolletia excelsa) em biscoitos: uma alternativa alimentar para intolerantes à lactose
Pâmela dos Anjos Ferreira Lopes, Caroline Machado da Costa, Geane Ferreira Da Silva, et al.
Contribuciones a las Ciencias Sociales (2023) Vol. 16, Iss. 12, pp. 32583-32599
Open Access
Page 1

Scroll to top