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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:

Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization
Marco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 485-485
Open Access | Times Cited: 14

Showing 14 citing articles:

Integration of cross-correlation analysis and untargeted flavoromics reveals unique flavor formation of lactic acid bacteria co-fermented oat beverage
Qian Yu, Jiaqin Qian, Qinwei Xu, et al.
Food Bioscience (2024) Vol. 59, pp. 103855-103855
Closed Access | Times Cited: 9
Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications
Ana Carolina de Aguiar, Renata Vardanega, Juliane Viganó, et al.
Molecules (2023) Vol. 28, Iss. 9, pp. 3849-3849
Open Access | Times Cited: 18
Almond skin spontaneous fermentation promotes the selection of Lactic Acid Bacteria starters with exopolysaccharide-producing activities to be used as by-product industry applications
Carmen Aurora Apa, L. Mancini, Francesco Maria Calabrese, et al.
Future Foods (2025), pp. 100552-100552
Open Access
Recent advances in cannabidiol (CBD) extraction: a review of potential eco-friendly solvents and advanced technologies
Saranya Selvaraj, Nazeefa Nawfer, K.V. Surangi Dharmawansa, et al.
Green Analytical Chemistry (2025), pp. 100270-100270
Open Access
“Soy Boy vs. Holy Cow”—Understanding the Key Factors Determining U.S. Consumers’ Preferences and Commitment to Plant-Based Milk Alternatives
Meike Rombach, David Dean, Christopher Gan
Sustainability (2023) Vol. 15, Iss. 18, pp. 13715-13715
Open Access | Times Cited: 4
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
Development of plant-based yogurt from munguba (Pachira aquatica) seeds: stability and predictive growth of lactic acid cultures
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Gustavo Luís de Paiva Anciens Ramos, et al.
Food Bioscience (2024), pp. 105363-105363
Closed Access | Times Cited: 1
Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt
Chiara Demarinis, Michela Verni, Prabin Koirala, et al.
Future Foods (2023) Vol. 9, pp. 100289-100289
Open Access | Times Cited: 2
Aquasoya powder from the upcycled soybean cooking water can be a suitable ingredient for plant‐based yoghurt alternatives
Hye‐Ji Jeon, Weon‐Sun Shin, Esteban Echeverria‐Jaramillo
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6130-6149
Open Access
Screening of new food prototypes based on fermented lentil and quinoa flours on colonic microbiota of the older adult through a static in vitro colonic fermentation model
E. Gómez, Andrea Asensio‐Grau, Ana Heredia, et al.
Food & Function (2024)
Closed Access
Development of a recipe for fritters based on vegetable analogues of milk
С М Корпачева, A. I. Molchanova
Proceedings of the Voronezh State University of Engineering Technologies (2024) Vol. 86, Iss. 3, pp. 44-50
Open Access
Gluten-free pasta nutritional and bioactive profile
Anwar Ali, Aleena Tahir, Waseem Khalid, et al.
Elsevier eBooks (2024), pp. 241-260
Closed Access
Sustainable Innovations in Oat-Based Yogurts: Modulating Quality and Sensory Properties with Chia Seeds and Honey
Simona Petrevska, Biljana Trajkovska, Gjore Nakov, et al.
Sustainability (2024) Vol. 16, Iss. 20, pp. 8944-8944
Open Access
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product
Chiara Demarinis, Marco Montemurro, Andrea Torreggiani, et al.
Microorganisms (2023) Vol. 11, Iss. 6, pp. 1607-1607
Open Access | Times Cited: 1
PLANT-BASED MILK ANALOGUES
Fatma Korkmaz, Havva Polat, Ali Emre Andaç, et al.
GIDA / THE JOURNAL OF FOOD (2023) Vol. 48, Iss. 4, pp. 784-805
Open Access
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