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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:

Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage
Malsha Dinali, Rumesh Liyanage, Mayumi Silva, et al.
Food Reviews International (2024) Vol. 40, Iss. 9, pp. 2940-2968
Open Access | Times Cited: 11

Showing 11 citing articles:

3D printing applications in smart farming and food processing
Mrutyunjay Padhiary, Javed Akhtar Barbhuiya, Dipak Roy, et al.
Smart Agricultural Technology (2024) Vol. 9, pp. 100553-100553
Open Access | Times Cited: 8
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: 7
Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques
Wei‐Jen Tang, Qin Pan, Jianfei He, et al.
Food Research International (2025) Vol. 202, pp. 115673-115673
Closed Access
Meat analogue preparation from cricket and rice powder mixtures with controlled textural and nutritional quality by freeze alignment technique
Kyuya Nakagawa, Ratchanon Chantanuson, Parinya Boonarsa, et al.
Food Chemistry X (2024) Vol. 22, pp. 101402-101402
Open Access | Times Cited: 5
Unlocking the potential of plant‐based foods in sub‐Saharan Africa: a review of the opportunities and challenges
Fredrick Onyango Ogutu, Gertrude Okiko, George Wafula Wanjala, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5326-5342
Open Access | Times Cited: 2
Enhancing bioactive compounds in plant-based foods: Influencing factors and technological advances
Hanbing Jia, Yuanqiang Jia, Feiyue Ren, et al.
Food Chemistry (2024) Vol. 460, pp. 140744-140744
Closed Access | Times Cited: 1
Recent Research Advances in Meat Analogues: A Comprehensive Review on Production, Protein Sources, Quality Attributes, Analytical Techniques Used, and Consumer Perception
Mohd Affan Baig, Feyisola Fisayo Ajayi, Marwa Hamdi, et al.
Food Reviews International (2024), pp. 1-32
Closed Access | Times Cited: 1
Berry pomace as a potential ingredient for plant‐based meat analogs
Jingnan Zhang, Yiyao Li
Food biomacromolecules. (2024)
Open Access | Times Cited: 1
Molecular phenomena associated with the formation of fibrous structure of plant-based meat analogues
Muhammad Ijaz Ahmad, Shahzad Farooq, Ihsan Ali, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104743-104743
Closed Access
An investigation of the status of commercial meat analogs and their ingredients: Worldwide and South Korea
Da Young Lee, Jin Soo Kim, Jinmo Park, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 31-61
Open Access
Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs
Anna Zimoch-Korzycka, Anna Krawczyk, Żaneta Król-Kilińska, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4085-4085
Open Access
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