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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:

Sustaining Protein Nutrition Through Plant-Based Foods
Sapna Langyan, Pranjal Yadava, Fatima Nazish Khan, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 190

Showing 1-25 of 190 citing articles:

Potential Alternatives of Animal Proteins for Sustainability in the Food Sector
Pavan Kumar, Nitin Mehta, Ahmed Abubakar Abubakar, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5703-5728
Closed Access | Times Cited: 75
Trends and innovations in the formulation of plant-based foods
Christabel Tachie, Ifeanyi D. Nwachukwu, Alberta N. A. Aryee
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 63
A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications
Ding‐Tao Wu, Wenxing Li, Jiajia Wan, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2527-2527
Open Access | Times Cited: 55
Enhancing Rhizobium–Legume Symbiosis and Reducing Nitrogen Fertilizer Use Are Potential Options for Mitigating Climate Change
Mohamed Hemida Abd‐Alla, Salem M. Al-Amri, A.E. El-Enany
Agriculture (2023) Vol. 13, Iss. 11, pp. 2092-2092
Open Access | Times Cited: 49
Microalgae—Sustainable Source for Alternative Proteins and Functional Ingredients Promoting Gut and Liver Health
Yahav Eilam, Hamdan Khattib, Noam Pintel, et al.
Global Challenges (2023) Vol. 7, Iss. 5
Open Access | Times Cited: 47
Disruptive potential of microalgae proteins: Shaping the future of the food industry
Ihana Aguiar Severo, Gilvana Scoculi de Lira, Ambati Ranga Rao, et al.
Future Foods (2024) Vol. 9, pp. 100318-100318
Open Access | Times Cited: 20
Advancements in plant based meat analogs enhancing sensory and nutritional attributes
Jiwon Jang, Dong‐Woo Lee
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 17
Probiotics: Health benefits, food application, and colonization in the human gastrointestinal tract
Li Ying Jessie Lau, Siew Young Quek
Food Bioengineering (2024) Vol. 3, Iss. 1, pp. 41-64
Open Access | Times Cited: 16
Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations
Silvia Lisciani, Stefania Marconi, Cinzia Le Donne, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 16
Valorization of Fruit and Vegetable Waste into Sustainable and Value-Added Materials
Maria Râpă, Raluca Nicoleta Darie-Niţă, George Coman
Waste (2024) Vol. 2, Iss. 3, pp. 258-278
Open Access | Times Cited: 16
Protein digestibility of soybean: how processing affects seed structure, protein and non-protein components
Vinny Kohli, Siddhartha Singha
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 15
The Future of Algal Proteins: Innovations in Extraction and Modifications, Functional Properties, and Sustainable Food Applications
Sunil Pipliya, Sitesh Kumar, Rakesh Kumar Gupta, et al.
Future Foods (2025), pp. 100549-100549
Open Access | Times Cited: 2
Protein for Human Consumption From Oilseed Cakes: A Review
Renu Singh, Sapna Langyan, Seema Sangwan, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 57
Escalate protein plates from legumes for sustainable human nutrition
Nisha Singh, Priyanka Jain, Megha Ujinwal, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 42
Plant-based dietary shift: Current trends, barriers, and carriers
Vincent Abe-Inge, Raphael Aidoo, Mariana Moncada de la Fuente, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104292-104292
Closed Access | Times Cited: 24
Legumes: A Vehicle for Transition to Sustainability
Amalia E. Yanni, Sofia Iakovidi, Eleni Vasilikopoulou, et al.
Nutrients (2023) Vol. 16, Iss. 1, pp. 98-98
Open Access | Times Cited: 24
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: 22
Barriers to Adopting a Plant-Based Diet in High-Income Countries: A Systematic Review
Alice Rickerby, Rosemary Green
Nutrients (2024) Vol. 16, Iss. 6, pp. 823-823
Open Access | Times Cited: 13
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation
Muhammad Salman Farid, Rameesha Anjum, Yiping Yang, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104529-104529
Closed Access | Times Cited: 13
A comprehensive review on the recent trends in extractions, pretreatments and modifications of plant-based proteins
Nevetha Ravindran, Sushil Kumar Singh, Poonam Singha
Food Research International (2024) Vol. 190, pp. 114575-114575
Closed Access | Times Cited: 13
Animal and vegetable protein intake and malnutrition in older adults: a multicohort study
Adrián Carballo‐Casla, Mercedes Sotos‐Prieto, Esther García‐Esquinas, et al.
The journal of nutrition health & aging (2024) Vol. 28, Iss. 1, pp. 100002-100002
Open Access | Times Cited: 12
Comprehensive insights into microalgae proteins: Nutritional profiles and innovative applications as sustainable alternative proteins in health and food sciences
Xiao Jing Guo, Qian Wang, Yongning Wu, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110112-110112
Closed Access | Times Cited: 12
Microbial protein sources: A comprehensive review on the potential usage of fungi and cyanobacteria in sustainable food systems
Nagarjuna Prakash Dalbanjan, Manjunath P. Eelager, Shivayogi S. Narasagoudr
Food and Humanity (2024) Vol. 3, pp. 100366-100366
Closed Access | Times Cited: 11
Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications
Shenying Chen, Xiaoyu Luo
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100459-100459
Open Access | Times Cited: 11
Antimicrobial activity of eugenol and carvacrol against Salmonella enterica and E. coli O157:H7 in falafel paste at different storage temperatures
Amin N. Olaimat, Murad Al‐Holy, Tareq M. Osaili, et al.
International Journal of Food Microbiology (2024) Vol. 415, pp. 110648-110648
Closed Access | Times Cited: 9
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