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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:

Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market
Margit Dall Aaslyng, Rikke Højer
Foods (2021) Vol. 10, Iss. 11, pp. 2865-2865
Open Access | Times Cited: 19

Showing 19 citing articles:

What are the main sensory attributes that determine the acceptance of meat alternatives?
Małgorzata Starowicz, Karolina Kubara Poznar, Henryk Zieliński
Current Opinion in Food Science (2022) Vol. 48, pp. 100924-100924
Closed Access | Times Cited: 42
Soy-Based Tempeh as a Functional Food: Evidence for Human Health and Future Perspective
Gianluca Rizzo
Frontiers in Bioscience-Elite (2024) Vol. 16, Iss. 1, pp. 3-3
Open Access | Times Cited: 12
Study of the importance of protein needs for catch-up growth in Indonesian stunted children: a narrative review
Ariana Endrinikapoulos, Diana Nur Afifah, Maria Mexitalia, et al.
SAGE Open Medicine (2023) Vol. 11
Open Access | Times Cited: 22
Physicochemical and Antioxidant Properties of Germinated Soybean Tempe after Two Days Additional Fermentation Time
Zaid Abdurrasyid, Made Astawan, Hanifah Nuryani Lioe, et al.
Biointerface Research in Applied Chemistry (2022) Vol. 13, Iss. 3, pp. 238-238
Open Access | Times Cited: 27
A review on development of plant‐based meat analogues as future sustainable food
Srutee Rout, R Sowmya, Prem Prakash Srivastav
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 481-487
Closed Access | Times Cited: 13
Geographical context of European consumers’ choices of alternative protein food: A systematic review
Hanna Zaleskiewicz, Ewa Kuliś, Maria Siwa, et al.
Food Quality and Preference (2024) Vol. 117, pp. 105174-105174
Open Access | Times Cited: 4
Development of chickpea tempeh using Rhizopus oryzae for dysphagia diet: Effect of fermentation time and heat treatment
Jung Soo Kim, Jiyoon Kim, Soo Hyun Kim, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103940-103940
Closed Access
Comfort plant-based food: What do consumers want? - A focus group study with different consumers group
Laís Fernanda Batista, Felipe Rocha, Manoela Maciel dos Santos Dias, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100810-100810
Closed Access | Times Cited: 10
Solid-State Fermented Plant Foods as New Protein Sources
Tessa S. Canoy, Emma Schack Wiedenbein, Wender L.P. Bredie, et al.
Annual Review of Food Science and Technology (2023) Vol. 15, Iss. 1, pp. 189-210
Open Access | Times Cited: 9
Research progress on volatile compounds and microbial metabolism of traditional fermented soybean products in China
Liang Feng, Shuqi Wang, Haitao Chen
Food Bioscience (2024) Vol. 61, pp. 104558-104558
Closed Access | Times Cited: 3
Characteristics of built food environments associated with alternative protein food choices: a systematic review
Hanna Zaleskiewicz, Ewa Kuliś, Maria Siwa, et al.
International Journal of Behavioral Nutrition and Physical Activity (2024) Vol. 21, Iss. 1
Open Access | Times Cited: 1
Fermentation: an old and new tool for improved alternative proteins and plant-based foods
Marina Mefleh, Amira M.G. Darwish
Elsevier eBooks (2024), pp. 155-166
Closed Access | Times Cited: 1
Review: Rhizopus sp. beyond tempeh. An Occidental approach to mold-based fermentations
José María Martín-Miguélez, Jordi Bross, Diego Prado Vásquez, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 39, pp. 101090-101090
Closed Access | Times Cited: 1
The effect of molasses addition on physicochemical and sensory characteristics of tempeh-based soy sauce
Fajar Arif Widodo, Diana Lo
IOP Conference Series Earth and Environmental Science (2024) Vol. 1352, Iss. 1, pp. 012084-012084
Open Access
Editorial: Alternative protein source for a sustainable and healthy nutrition
Carla Cavallo, Giovanbattista Califano
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access
Growth in traditional fermented soybeans-related research (tempeh, natto, doenjang, chungkookjang, douchi, meju, kinema, oncom, and tauco) from 1928 to 2024, following the omics emergence and trend in functional food
Andri Frediansyah
Process Biochemistry (2024) Vol. 147, pp. 600-624
Closed Access
Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries
Agata Kiciak, Wiktoria Staśkiewicz‐Bartecka, Natalia Kuczka, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 73-73
Open Access
Health Effects of Plant-Based Foods and Their Components
Tülay Öncü Öner
Springer eBooks (2023), pp. 137-178
Closed Access
Effect of Pasteurization on Total Flavonoid Content and Ferric Reducing Antioxidant Power of Tempeh-Based Soy Sauce
Felix Widodo, Diana Lo
E3S Web of Conferences (2023) Vol. 425, pp. 01006-01006
Open Access
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