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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:

Future foods: Is it possible to design a healthier and more sustainable food supply?
David Julian McClements
Nutrition Bulletin (2020) Vol. 45, Iss. 3, pp. 341-354
Closed Access | Times Cited: 63

Showing 1-25 of 63 citing articles:

Review: Trends for meat, milk and egg consumption for the next decades and the role played by livestock systems in the global production of proteins
Maeve Henchion, A.P. Moloney, John Hyland, et al.
animal (2021) Vol. 15, pp. 100287-100287
Open Access | Times Cited: 251
Sustainable Agri-Food Systems: Environment, Economy, Society, and Policy
Hamid El Bilali, Carola Strassner, Tarek Ben Hassen
Sustainability (2021) Vol. 13, Iss. 11, pp. 6260-6260
Open Access | Times Cited: 117
Technological advancements in edible coatings: Emerging trends and applications in sustainable food preservation
Marina Jurić, Luna Maslov, Daniele Carullo, et al.
Food Bioscience (2024) Vol. 58, pp. 103835-103835
Closed Access | Times Cited: 24
The Potential Health Benefits of Gallic Acid: Therapeutic and Food Applications
Milad Hadidi, Rafael Liñán-Atero, Mohammad Tarahi, et al.
Antioxidants (2024) Vol. 13, Iss. 8, pp. 1001-1001
Open Access | Times Cited: 23
A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins
Rachel Tso, Amanda JiaYing Lim, Ciarán G. Forde
Foods (2020) Vol. 10, Iss. 1, pp. 24-24
Open Access | Times Cited: 120
The Contributions of Shellfish Aquaculture to Global Food Security: Assessing Its Characteristics From a Future Food Perspective
Mohamad Nor Azra, Victor Tosin Okomoda, Meisam Tabatabaei, et al.
Frontiers in Marine Science (2021) Vol. 8
Open Access | Times Cited: 75
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception
Kandi Sridhar, Saı̈d Bouhallab, Thomas Croguennec, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10483-10498
Open Access | Times Cited: 68
Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels
M.C. Cortez-Trejo, Juan de Dios Figueroa‐Cárdenas, David Quintanar‐Guerrero, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107648-107648
Closed Access | Times Cited: 56
Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition
Fuguo Liu, Moting Li, Qiankun Wang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6423-6444
Closed Access | Times Cited: 55
Potential of Fruits and Vegetable By-Products as an Alternative Feed Source for Sustainable Ruminant Nutrition and Production: A Review
Hassan Jalal, Melania Giammarco, Lydia Lanzoni, et al.
Agriculture (2023) Vol. 13, Iss. 2, pp. 286-286
Open Access | Times Cited: 36
How the EAT–Lancet Commission on food in the Anthropocene influenced discourse and research on food systems: a systematic review covering the first 2 years post-publication
Ayesha Tulloch, Fiona Borthwick, Diana Bogueva, et al.
The Lancet Global Health (2023) Vol. 11, Iss. 7, pp. e1125-e1136
Open Access | Times Cited: 30
Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives
Diana Bogueva, David Julian McClements
Sustainability (2023) Vol. 15, Iss. 19, pp. 14336-14336
Open Access | Times Cited: 23
Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum
M.C. Cortez-Trejo, Guadalupe Loarca‐Piña, Juan de Dios Figueroa‐Cárdenas, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107873-107873
Closed Access | Times Cited: 29
Consumer acceptance of precision fermentation technology: A cross-cultural study
Marija Banović, Klaus G. Grunert
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103435-103435
Open Access | Times Cited: 20
Environmental Impacts of Large-Scale Spirulina (Arthrospira platensis) Production in Hellisheidi Geothermal Park Iceland: Life Cycle Assessment
Asaf Tzachor, Asger Smidt-Jensen, Alfons Ramel, et al.
Marine Biotechnology (2022) Vol. 24, Iss. 5, pp. 991-1001
Open Access | Times Cited: 27
How Reducing Fossil-Based Plastic Use Can Help the Overall Sustainability of Oyster Farming: The Case of the Gulf of La Spezia
Daniela Summa, Elena Tamisari, Mattia Lanzoni, et al.
Resources (2025) Vol. 14, Iss. 1, pp. 10-10
Open Access
Assessing the carbon footprint across the supply chain: Cow milk vs soy drink
Benedetta Coluccia, Giulio Paolo Agnusdei, Federica De Leo, et al.
The Science of The Total Environment (2021) Vol. 806, pp. 151200-151200
Closed Access | Times Cited: 28
Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods
Anjelina Sundarsingh, Min Zhang, Arun S. Mujumdar, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 11, pp. 3408-3439
Closed Access | Times Cited: 12
Texture Profile and Design of Food Product
Techane Alemu
Journal of Agriculture and Horticulture Research (2023) Vol. 6, Iss. 2
Open Access | Times Cited: 11
Cheesecake Customized Using Juice and By-Products from Prickly Pears: A Case Study of Recycling and Environmental Impact Evaluation
A Rose, Olimpia Panza, Dario Caro, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1159-1159
Open Access
The search for blue transitions in aquaculture‐dominant countries
Richard S. Cottrell, Danielle M. Ferraro, Gordon Blasco, et al.
Fish and Fisheries (2021) Vol. 22, Iss. 5, pp. 1006-1023
Closed Access | Times Cited: 24
Soy protein isolate with higher solubility and improved gel properties when co‐assembled with walnut protein
Junyou Li, Yunqi Chen, Xiaohan Hua, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 5057-5065
Closed Access | Times Cited: 3
Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels
Jaekun Ryu, Shuli E. Rosenfeld, David Julian McClements
Food Hydrocolloids (2024) Vol. 156, pp. 110312-110312
Closed Access | Times Cited: 3
Electrostatic Hydrogels Based on Amaranth Proteins and Xanthan Gum: Water-binding, Microstructural, Rheological and Textural Properties
M.C. Cortez-Trejo, Juan de Dios Figueroa‐Cárdenas, Sandra Mendoza
Journal of Polymers and the Environment (2023) Vol. 31, Iss. 9, pp. 3937-3950
Closed Access | Times Cited: 7
An Ultrasonic Time-of-Flight Sensing System Based on Custom Hardware of Time to Digital Converter (TDC) for Measurement of Glucose Concentration
Jitendra B. Zalke, Sandeepkumar R. Pandey, Nitin P. Narkhede
IEEE Sensors Journal (2024) Vol. 24, Iss. 7, pp. 11136-11143
Closed Access | Times Cited: 2
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