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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:

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: 16

Showing 16 citing articles:

Consumer acceptance of cultured, plant-based, 3D-printed meat and fish alternatives
Madeleine Lanz, Christina Hartmann, Paul Egan, et al.
Future Foods (2024) Vol. 9, pp. 100297-100297
Open Access | Times Cited: 16
“I guess it's quite trendy”: A qualitative insight into young meat-eaters’ sustainable food consumption habits and perceptions towards current and future protein alternatives
Hannah Ford, Joanne Gould, Lukas Danner, et al.
Appetite (2023) Vol. 190, pp. 107025-107025
Open Access | Times Cited: 23
Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review
Marta Appiani, Camilla Cattaneo, Monica Laureati
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 21
From Nature‐Sourced Polysaccharide Particles to Advanced Functional Materials
Yingshan Ma, Sofia M. Morozova, Eugenia Kumacheva
Advanced Materials (2024) Vol. 36, Iss. 23
Open Access | Times Cited: 9
Exploring functional plant-based seafood: Ingredients and health implications
Niaz Mahmud, Shahriyar Valizadeh, William Oyom, et al.
Trends in Food Science & Technology (2024) Vol. 144, pp. 104346-104346
Closed Access | Times Cited: 7
Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood
Jiaqiang Luo, Damian Frank, Jayashree Arcot
Food Chemistry X (2024) Vol. 22, pp. 101400-101400
Open Access | Times Cited: 4
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
The challenge of breeding for reduced off-flavor in faba bean ingredients
Antonio Lippolis, Wibke S. U. Roland, Ornela Bocova, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 11
Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies
Somali Dhal, Deblu Sahu, Haladhar Behera, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 842-859
Closed Access | Times Cited: 3
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: 2
Plant-based seafoods: a sustainable and nutritious alternative
Atefeh Karimidastjerd, Zehra Gulsunoglu‐Konuskan, Burcu Ersoy, et al.
Elsevier eBooks (2024), pp. 167-181
Closed Access
Nutritional and sustainability aspects of algae and fungi sources in the seafood analogs
Atefeh Karimidastjerd, Zehra Gulsunoglu‐Konuskan, Burcu Ersoy, et al.
Annals of Animal Science (2024)
Open Access
Effectiveness of textured vegetable protein incorporation for partial fish meat substitution in fish cakes
Jung-Min Oh, Min Kyung Park, Bo Ram Kim, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7080-7091
Open Access
Plant-based seafood alternatives: Current insights on the nutrition, protein-flavour interactions, and the processing of these foods.
Enoch Enorkplim Abotsi, Yashodha Panagodage, Marcia English
Current Research in Food Science (2024) Vol. 9, pp. 100860-100860
Open Access
Plant-based fish analogues vs. fish: Assessment of consumer perception, acceptance, and attitudes
Marta Appiani, Camilla Cattaneo, Monica Laureati
Food Quality and Preference (2024), pp. 105329-105329
Open Access
Physicochemical and sensory characterization of raw tuna muscle for plant-based fish analogs development purposes
Daphne Jumilla-Lorenz, Tiffany Briones, Dolors Parés
Heliyon (2024) Vol. 10, Iss. 19, pp. e38749-e38749
Open Access
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