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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:

A review on development of plant‐based meat analogues as future sustainable food
Srutee Rout, R Sowmya, Prem Prakash Srivastav
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 481-487
Closed Access | Times Cited: 10

Showing 10 citing articles:

Climate Change and Plant Foods: The Influence of Environmental Stressors on Plant Metabolites and Future Food Sources
Ivana Šola, Danijela Poljuha, Ivana Pavičić, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 416-416
Open Access
Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends
Yonggan Zhao, Min Zhang, Bhesh Bhandari, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-25
Closed Access
Fungal Proteins: Sources, Production and Purification Methods, Industrial Applications, and Future Perspectives
Katarzyna Pobiega, Joanna Sękul, Anna Pakulska, et al.
Applied Sciences (2024) Vol. 14, Iss. 14, pp. 6259-6259
Open Access | Times Cited: 4
Mechanism of l-cysteine-induced fibrous structural changes of soybean protein at different high-moisture extrusion zones
Yang Gao, Wentao Lian, Haojia Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131621-131621
Closed Access | Times Cited: 3
Meat‐reduced sausage substituted with germinated mung bean flour: proximate composition, physicochemical properties, and sensory acceptability
Thi Kim Yen Le, Kieu Diem Nguyen, Kim Anh Hoang
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3391-3401
Closed Access | Times Cited: 2
Effect of cold plasma for modulating macromolecules and bioactive composition of food: Unveiling mechanisms and synergies with other emerging techniques
Srutee Rout, Soubhagya Tripathy, Prem Prakash Srivastav
Food Bioscience (2024) Vol. 61, pp. 104545-104545
Closed Access | Times Cited: 2
Texture profile analysis of heat-processed tender jackfruit (Artocarpus heterophyllus Lam.) and its potential use as a meat analog
José de Jesus González-Regalado, Efigenia Montalvo‐González, Herenia Adilene Miramontes-Escobar, et al.
Emirates Journal of Food and Agriculture (2024) Vol. 36, pp. 1-11
Open Access | Times Cited: 1
Investigating the effects of oil type, emulsifier type, and emulsion particle size on textured fibril soy protein emulsion‐filled gels and soybean protein isolate emulsion‐filled gels
Bin Luo, Lin Chen, Jiaqi Peng, et al.
Journal of Texture Studies (2024) Vol. 55, Iss. 4
Closed Access
Defining Street Food
Ninnart Daorattanahong, C. Michael Hall, Girish Prayag, et al.
Advances in e-business research series (2024), pp. 461-496
Closed Access
Utilizing 3D printing to create sustainable novel food products with innovative ingredients
Min Feng, Min Zhang, Bhesh Bhandari, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103873-103873
Closed Access
Recent innovations for improving the techno‐functional properties of plant‐based egg analogs and egg‐mimicking products to promote their industrialization and commercialization
Ibrahim Khalifa, Zhihua Li, Asad Nawaz, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Open Access
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