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:
Development of meat analogs: Focus on the current status and challenges of regulatory legislation
Kaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 1006-1029
Closed Access | Times Cited: 23
Kaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 1006-1029
Closed Access | Times Cited: 23
Showing 23 citing articles:
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: 10
Jiayue Tang, Dan Yao, Shuaibo Xia, et al.
Food Chemistry X (2024) Vol. 23, pp. 101540-101540
Open Access | Times Cited: 10
Nutritional and Sensory Properties of Meat Analogues: A Current Overview and Future Considerations
Leonie Cora Juhrich, Miriam Große, Johanna Mörlein, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Leonie Cora Juhrich, Miriam Große, Johanna Mörlein, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Plant-Based Fish Analogs—A Review
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Applied Sciences (2023) Vol. 13, Iss. 7, pp. 4509-4509
Open Access | Times Cited: 16
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Applied Sciences (2023) Vol. 13, Iss. 7, pp. 4509-4509
Open Access | Times Cited: 16
Mycoprotein as a meat substitute: production, functional properties, and current challenges‐a review
Rahim Khan, Fatema Hossain Brishti, Brisha Arulrajah, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 522-544
Open Access | Times Cited: 14
Rahim Khan, Fatema Hossain Brishti, Brisha Arulrajah, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 522-544
Open Access | Times Cited: 14
Comparison of the nutritional composition of supermarket plant-based meat and dairy alternatives with the Australian Food Composition Database
Laura E. Marchese, Gilly A. Hendrie, Sarah A. McNaughton, et al.
Journal of Food Composition and Analysis (2024) Vol. 129, pp. 106017-106017
Open Access | Times Cited: 5
Laura E. Marchese, Gilly A. Hendrie, Sarah A. McNaughton, et al.
Journal of Food Composition and Analysis (2024) Vol. 129, pp. 106017-106017
Open Access | Times Cited: 5
Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review
Monica Laureati, Annalisa De Boni, Anna Saba, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1534-1534
Open Access | Times Cited: 5
Monica Laureati, Annalisa De Boni, Anna Saba, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1534-1534
Open Access | Times Cited: 5
Fe-Mn binary oxides improve the methanogenic performance and reduce the environmental health risks associated with antibiotic resistance genes during anaerobic digestion
Zhuo Chen, Qingling Ding, Xing Ning, et al.
Journal of Hazardous Materials (2024) Vol. 469, pp. 133921-133921
Closed Access | Times Cited: 4
Zhuo Chen, Qingling Ding, Xing Ning, et al.
Journal of Hazardous Materials (2024) Vol. 469, pp. 133921-133921
Closed Access | Times Cited: 4
Exploring Insect-based technology for waste management and livestock feeding in selected South and East Asian countries
Muhammad Salam, Longyu Zheng, Dezhi Shi, et al.
Environmental Technology & Innovation (2023) Vol. 32, pp. 103260-103260
Open Access | Times Cited: 12
Muhammad Salam, Longyu Zheng, Dezhi Shi, et al.
Environmental Technology & Innovation (2023) Vol. 32, pp. 103260-103260
Open Access | Times Cited: 12
Milk, mylk or drink: Do packaging cues affect consumers’ understanding of plant-based products?
Iuri Yudi Furukita Baptista, Hendrik N.J. Schifferstein
Food Quality and Preference (2023) Vol. 108, pp. 104885-104885
Open Access | Times Cited: 11
Iuri Yudi Furukita Baptista, Hendrik N.J. Schifferstein
Food Quality and Preference (2023) Vol. 108, pp. 104885-104885
Open Access | Times Cited: 11
Cultured meat in the European Union: Legislative context and food safety issues
Davide Lanzoni, R. Rebucci, Giulia Formici, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100722-100722
Open Access | Times Cited: 3
Davide Lanzoni, R. Rebucci, Giulia Formici, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100722-100722
Open Access | Times Cited: 3
Sorbic acid is an efficient preservative in pea-based meat analogues
Petter Melin
LWT (2024) Vol. 208, pp. 116749-116749
Open Access | Times Cited: 3
Petter Melin
LWT (2024) Vol. 208, pp. 116749-116749
Open Access | Times Cited: 3
Suitability of microalgae and fungi in meat analogs: an overview
Queency N. Okechukwu, Feyisayo O. Adepoju, Mouandhe Imamou Hassani, et al.
Elsevier eBooks (2024), pp. 121-146
Closed Access | Times Cited: 1
Queency N. Okechukwu, Feyisayo O. Adepoju, Mouandhe Imamou Hassani, et al.
Elsevier eBooks (2024), pp. 121-146
Closed Access | Times Cited: 1
Soy proteins modified using cavitation jet technology
Zhijun Fan, Yuejiao Xing, Yue Gao, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134988-134988
Closed Access | Times Cited: 1
Zhijun Fan, Yuejiao Xing, Yue Gao, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134988-134988
Closed Access | Times Cited: 1
Effectiveness, Challenges, and Environmental Impacts of New Food Strategies with Plant and Animal Protein Products
Ziane da Conceição das Mercês, Natalia Maldaner Salvadori, Sabrina Melo Evangelista, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3217-3217
Open Access | Times Cited: 1
Ziane da Conceição das Mercês, Natalia Maldaner Salvadori, Sabrina Melo Evangelista, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3217-3217
Open Access | Times Cited: 1
Novel plant-based meat alternatives: Implications and opportunities for consumer nutrition and health
Yaqin Wang, Ching Jian
Advances in food and nutrition research (2023), pp. 241-274
Closed Access | Times Cited: 3
Yaqin Wang, Ching Jian
Advances in food and nutrition research (2023), pp. 241-274
Closed Access | Times Cited: 3
Effects of defatting and cooking methods on pig large intestines volatile compounds by flavor omics and fatty acids
Kaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
LWT (2023) Vol. 189, pp. 115500-115500
Open Access | Times Cited: 3
Kaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
LWT (2023) Vol. 189, pp. 115500-115500
Open Access | Times Cited: 3
Digestion behavior of plant-based meat analogs with anisotropic fibrous structure in a semi-dynamic gastric digestion system
Jiafeng Chen, Kaiyun Wu, Wen Guo, et al.
Food Research International (2024) Vol. 190, pp. 114631-114631
Closed Access
Jiafeng Chen, Kaiyun Wu, Wen Guo, et al.
Food Research International (2024) Vol. 190, pp. 114631-114631
Closed Access
Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources
Raman Kumar, Aditi Guleria, Yogendra Padwad, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-50
Closed Access
Raman Kumar, Aditi Guleria, Yogendra Padwad, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-50
Closed Access
Physicochemical, sensory, and safety evaluation of dry-cured fermented sausages and its plant-based meat analog
José María Martín-Miguélez, Lary Souza Olegário, Alberto González‐Mohíno, et al.
LWT (2024) Vol. 208, pp. 116704-116704
Open Access
José María Martín-Miguélez, Lary Souza Olegário, Alberto González‐Mohíno, et al.
LWT (2024) Vol. 208, pp. 116704-116704
Open Access
Hybrid Meat Products: Using Plant, Fungi, and Insect Sources for Flexitarian Diets—Technological, Nutritional and Sensory Insights
Ana Karoline Ferreira Ignácio Câmara, Maristela Midori Ozaki, Camila de Souza Paglarini, et al.
(2024), pp. 245-289
Closed Access
Ana Karoline Ferreira Ignácio Câmara, Maristela Midori Ozaki, Camila de Souza Paglarini, et al.
(2024), pp. 245-289
Closed Access
Formation and Characterization of Mycelium–Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes
Ramdattu Santhapur, Disha Jayakumar, David Julian McClements
Foods (2024) Vol. 13, Iss. 24, pp. 4109-4109
Open Access
Ramdattu Santhapur, Disha Jayakumar, David Julian McClements
Foods (2024) Vol. 13, Iss. 24, pp. 4109-4109
Open Access
Cutting-Edge Technologies of Meat Analogs A Review
Seung Yun Lee, Da Young Lee, Ermie Mariano, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 223-242
Open Access
Seung Yun Lee, Da Young Lee, Ermie Mariano, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 223-242
Open Access
Nutritional Composition of Meat and Dairy Plant-Based Alternatives: Comparison of Supermarket Products to the Australian Food Composition Database
Laura E. Marchese, Gilly A. Hendrie, Sarah A. McNaughton, et al.
(2023)
Closed Access
Laura E. Marchese, Gilly A. Hendrie, Sarah A. McNaughton, et al.
(2023)
Closed Access
