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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:

Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs
Kiyota Sakai, Yukihide Sato, Masamichí Okada, et al.
PLoS ONE (2022) Vol. 17, Iss. 6, pp. e0269278-e0269278
Open Access | Times Cited: 18

Showing 18 citing articles:

Current challenges of alternative proteins as future foods
Yuwares Malila, Iyiola Oluwakemi Owolabi, Tanai Chotanaphuti, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 19
Review of Applications of Cyclodextrins as Taste-Masking Excipients for Pharmaceutical Purposes
Lena Adamkiewicz, Łukasz Szeleszczuk
Molecules (2023) Vol. 28, Iss. 19, pp. 6964-6964
Open Access | Times Cited: 20
A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients
Allah Bakhsh, Juhee Park, Kei Anne Baritugo, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 11
Mitigation of off-flavors in foods by cyclodextrins: current status and future perspectives
Yueyue Zhang, Juan Huang, Haiyan Yu, et al.
Journal of Food Composition and Analysis (2025), pp. 107681-107681
Closed Access
Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase
Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 18
Characterization of plant-based meat alternatives blended with anthocyanins, chlorophyll, and various edible natural pigments
Allah Bakhsh, Changjun Cho, Kei Anne Baritugo, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 1546-1565
Open Access | Times Cited: 9
Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids
Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 3
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review
Francesca Vurro, Davide De Angelis, Giacomo Squeo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2608-2608
Open Access | Times Cited: 3
Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color
Allah Bakhsh, Changjun Cho, Kei Anne Baritugo, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1281-1281
Open Access | Times Cited: 7
Market Status of Meat Analogs and Their Impact on Livestock Industries
Da Young Lee, Colin Venter, Yeongwoo Choi, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 6, pp. 1213-1251
Open Access | Times Cited: 2
Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose
Jiahui Chen, Dandan Pu, Yige Shi, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3136-3136
Open Access | Times Cited: 6
Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs
Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
PLoS ONE (2023) Vol. 18, Iss. 12, pp. e0294637-e0294637
Open Access | Times Cited: 6
Food off-odor generation, characterization and recent advances in novel mitigation strategies
Qiang Xia, Changyu Zhou, Daodong Pan, et al.
Advances in food and nutrition research (2024), pp. 113-134
Closed Access | Times Cited: 1
Enhanced textural properties of plant-based patties treated using crosslinking-catalyzed enzymes compared with those of beef patties
Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
Food Science and Technology Research (2024) Vol. 30, Iss. 4, pp. 467-477
Closed Access | Times Cited: 1
Functional properties of meat analog products consisting of plant-derived proteins
Kiyota Sakai
Elsevier eBooks (2024), pp. 347-375
Closed Access | Times Cited: 1
Role of Flavor in Health and Wellness Food Products
Daniel Salta, Xiaofen Du
Springer eBooks (2024), pp. 21-46
Closed Access
Exploring off‐flavour compounds in soy‐based meats: Mechanisms and removal methods
Merga Nagassa, Shudong He, Shuyun Liu, et al.
Flavour and Fragrance Journal (2024) Vol. 39, Iss. 6, pp. 319-335
Closed Access
Microstructural and textual characteristics of blend gels and high-moisture meat analogs of soy protein isolate and faba bean protein concentrate
Hyun Woo Choi, Jungwoo Hahn, Hyun‐Seok Kim, et al.
Food Chemistry (2024), pp. 142184-142184
Closed Access
Enhancement of Valsartan Oral Bioavailability by Preparing a Microwave-Irradiated Inclusion Complex with Sulfobutyl Ether β-Cyclodextrin Using a Central Composite Face Design for Optimising Process Parameters
Venkata Ramana Maddula, D. Rama Sekhara Reddy
AAPS PharmSciTech (2023) Vol. 24, Iss. 5
Closed Access | Times Cited: 1
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