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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:

Fungal Protein – What Is It and What Is the Health Evidence? A Systematic Review Focusing on Mycoprotein
Emma Derbyshire, Joanne Delange
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 61

Showing 1-25 of 61 citing articles:

Friend or Foe? The Role of Animal-Source Foods in Healthy and Environmentally Sustainable Diets
Ty Beal, Christopher D. Gardner, Mario Herrero, et al.
Journal of Nutrition (2023) Vol. 153, Iss. 2, pp. 409-425
Open Access | Times Cited: 122
The contribution of fungi to the global economy
Allen Grace T. Niego, Christopher Lambert, Peter E. Mortimer, et al.
Fungal Diversity (2023) Vol. 121, Iss. 1, pp. 95-137
Open Access | Times Cited: 96
Fungal Cell Factories for Efficient and Sustainable Production of Proteins and Peptides
Mette Lübeck, Peter Stephensen Lübeck
Microorganisms (2022) Vol. 10, Iss. 4, pp. 753-753
Open Access | Times Cited: 89
A review on mycoprotein: History, nutritional composition, production methods, and health benefits
Muhammad Ijaz Ahmad, Shahzad Farooq, Yasmin Alhamoud, et al.
Trends in Food Science & Technology (2022) Vol. 121, pp. 14-29
Closed Access | Times Cited: 82
Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues
Laura Quintieri, Chiara Nitride, Elisabetta De Angelis, et al.
Nutrients (2023) Vol. 15, Iss. 6, pp. 1509-1509
Open Access | Times Cited: 42
Fungi for future foods
Tyler J. Barzee, Lin Cao, Zhongli Pan, et al.
Journal of Future Foods (2021) Vol. 1, Iss. 1, pp. 25-37
Open Access | Times Cited: 93
Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation
Mariagrazia Molfetta, Etiele Greque de Morais, Luísa Barreira, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2065-2065
Open Access | Times Cited: 67
Mitigating Off-Flavors of Plant-Based Proteins
Verena Karolin Mittermeier-Kleßinger, Thomas Hofmann, Corinna Dawid
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 32, pp. 9202-9207
Closed Access | Times Cited: 61
A review of the alternative protein industry
Paul Wood, Mahya Tavan
Current Opinion in Food Science (2022) Vol. 47, pp. 100869-100869
Closed Access | Times Cited: 61
From the sea to aquafeed: A perspective overview
Orhan Tufan Eroldoğan, Brett Glencross, Lucie Novoveská, et al.
Reviews in Aquaculture (2022) Vol. 15, Iss. 3, pp. 1028-1057
Open Access | Times Cited: 49
Mycoprotein Production by Submerged Fermentation of the Edible Mushroom Pleurotus ostreatus in a Batch Stirred Tank Bioreactor Using Agro-Industrial Hydrolysate
Georgios Bakratsas, Angeliki C. Polydera, Oskar Nilson, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2295-2295
Open Access | Times Cited: 34
Microbial meat: A sustainable vegan protein source produced from agri-waste to feed the world
Samara Cardoso Alves, Erick Díaz-Ruiz, Bruna Lisboa, et al.
Food Research International (2023) Vol. 166, pp. 112596-112596
Closed Access | Times Cited: 29
Mycoprotein: production and nutritional aspects: a review
Reshab Majumder, Saptadip Miatur, Akash Saha, et al.
Sustainable Food Technology (2023) Vol. 2, Iss. 1, pp. 81-91
Open Access | Times Cited: 28
Sustainability of Alternatives to Animal Protein Sources, a Comprehensive Review
Marian Gil, M. Rudy, Paulina Duma‐Kocan, et al.
Sustainability (2024) Vol. 16, Iss. 17, pp. 7701-7701
Open Access | Times Cited: 9
A critical review of fungal proteins: Emerging preparation technology, active efficacy and food application
Bijie Wang, Ying Shi, Hongyun Lu, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104178-104178
Closed Access | Times Cited: 22
Role of mycoprotein as a non-meat protein in food security and sustainability: a review
Farhan Saeed, Muhammad Afzaal, Armghan Khalid, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 683-695
Open Access | Times Cited: 19
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: 18
From Nature to Design: Tailoring Pure Mycelial Materials for the Needs of Tomorrow
Viraj Whabi, Bosco Yu, Jianping Xu
Journal of Fungi (2024) Vol. 10, Iss. 3, pp. 183-183
Open Access | Times Cited: 6
Factors affecting consumer attitudes to fungi-based protein: A pilot study
Dana Chezan, Orla Flannery, Ajay Patel
Appetite (2022) Vol. 175, pp. 106043-106043
Open Access | Times Cited: 27
Filamentous fungi for sustainable vegan food production systems within a circular economy: Present status and future prospects
Mukesh Kumar Awasthi, Vinay Kumar, Coralie Hellwig, et al.
Food Research International (2022) Vol. 164, pp. 112318-112318
Closed Access | Times Cited: 26
Single-cell protein production by Pleurotus ostreatus in submerged fermentation
Georgios Bakratsas, Angeliki C. Polydera, Oskar Nilson, et al.
Sustainable Food Technology (2023) Vol. 1, Iss. 3, pp. 377-389
Open Access | Times Cited: 16
Mycelium: A Nutrient-Dense Food To Help Address World Hunger, Promote Health, and Support a Regenerative Food System
Roberta R. Holt, John P. Munafo, Julie Salmen, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 72, Iss. 5, pp. 2697-2707
Open Access | Times Cited: 15
Current technologies, regulation, and future perspective of animal product analogs — A review
Seung Yun Lee, Da Young Lee, Jae Won Jeong, et al.
Animal Bioscience (2023) Vol. 36, Iss. 10, pp. 1465-1487
Open Access | Times Cited: 14
Exploring the Potential of Aspergillus oryzae for Sustainable Mycoprotein Production Using Okara and Soy Whey as Cost-Effective Substrates
Putu Virgina Partha Devanthi, Ferren Pratama, Ihsan Tria Pramanda, et al.
Journal of Fungi (2024) Vol. 10, Iss. 8, pp. 555-555
Open Access | Times Cited: 5
Conversion of lignocellulosic biomass waste into mycoprotein: current status and future directions for sustainable protein production
Zheng Yang Ng, Phei Er Kee, Rosazlin Abdullah, et al.
Biomass Conversion and Biorefinery (2024)
Closed Access | Times Cited: 5
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