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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:

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
Fatma Boukid, Abdo Hassoun, Ahmed Zouari, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1005-1005
Open Access | Times Cited: 52

Showing 1-25 of 52 citing articles:

Perspectives on sustainable food production system: Characteristics and green technologies
Bai Qu, Zhenlei Xiao, Abhinav Upadhyay, et al.
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 100988-100988
Open Access | Times Cited: 17
A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies
Aijun Xie, Yushi Dong, Zifei Liu, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3952-3952
Open Access | Times Cited: 34
Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits
Xiao Xiao, Peng-Ren Zou, Fei Hu, et al.
Molecules (2023) Vol. 28, Iss. 10, pp. 4016-4016
Open Access | Times Cited: 29
Creating new opportunities for sustainable food packaging through dimensions of industry 4.0: New insights into the food waste perspective
Abdo Hassoun, Fatma Boukid, Fatih Özoğul, et al.
Trends in Food Science & Technology (2023) Vol. 142, pp. 104238-104238
Closed Access | Times Cited: 29
Bioengineered Enzymes and Precision Fermentation in the Food Industry
Fatma Boukid, S. Ganeshan, Yingxin Wang, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 12, pp. 10156-10156
Open Access | Times Cited: 26
Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review
Sodiq Oladimeji Alasi, Mayowa Saheed Sanusi, Musiliu Olushola Sunmonu, et al.
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 101036-101036
Open Access | Times Cited: 9
Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits
Nazanin Abbaspour
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100468-100468
Open Access | Times Cited: 7
Recent updates on plant protein-based dairy cheese alternatives: outlook and challenges
Elham Alehosseini, Paul L.H. McSweeney, Song Miao
Critical Reviews in Food Science and Nutrition (2025), pp. 1-15
Open Access
Microalgal proteins as ingredients for crating dairy mimetic products: Prospects for substituting bovine milk proteins
Jayani Samarathunga, T LE, Max Gabard, et al.
Future Foods (2025), pp. 100556-100556
Open Access
Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects
Hosam Elhalis, Xin Yi See, Raffael Osen, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3222-3222
Open Access | Times Cited: 18
Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis
Marina Mefleh, Ghofrane Omri, Rosangela Limongelli, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 5
Leveraging the potential of fourth industrial revolution technologies to reduce and valorize waste and by-products in the dairy sector
Abdo Hassoun, Inès Tarchi, Abderrahmane Aït‐Kaddour
Current Opinion in Green and Sustainable Chemistry (2024) Vol. 47, pp. 100927-100927
Closed Access | Times Cited: 4
Global research landscape and trends of plant-based meat analogs: a bibliometric analysis
Yunting Xie, Linlin Cai, Guanghong Zhou, et al.
Food Materials Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 3
Beyond the cow: Consumer perceptions and information impact on acceptance of precision fermentation-produced cheese in Germany
Sarah Kühl, Alina Schäfer, Christian Kircher, et al.
Future Foods (2024) Vol. 10, pp. 100411-100411
Open Access | Times Cited: 3
Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making
Oscar Moreno-Araiza, Fatma Boukid, Xinying Suo, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2284-2284
Open Access | Times Cited: 9
Investigating the effect of sharing environmental information on consumer responses to conventional and hypothetical ‘precision fermented’ yoghurt
Hannah Ford, Margaret Thibodeau, L. G. Newton, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8490-8500
Open Access | Times Cited: 2
Holistic benefits of plant-based foods for sustainable agri-food systems
Fatma Boukid
Current Opinion in Food Science (2024) Vol. 58, pp. 101184-101184
Closed Access | Times Cited: 2
Unlocking the potential of plant‐based foods in sub‐Saharan Africa: a review of the opportunities and challenges
Fredrick Onyango Ogutu, Gertrude Okiko, George Wafula Wanjala, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5326-5342
Open Access | Times Cited: 2
The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues
Erenay Erem, Meral Kılıç‐Akyılmaz
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 2
Unveiling the relationship between food unit operations and food industry 4.0: A short review
Abdo Hassoun, Iman Dankar, Hina F. Bhat, et al.
Heliyon (2024) Vol. 10, Iss. 20, pp. e39388-e39388
Open Access | Times Cited: 2
Plant-based fermented foods and microbial ingredients in meat analogs
Fatma Boukid, Fabio Fanari, Marina Mefleh
Elsevier eBooks (2024), pp. 169-186
Closed Access | Times Cited: 1
Biological processing for improved plant-based ingredients
Fatma Boukid
Elsevier eBooks (2024), pp. 103-113
Closed 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
Local Sources of Protein in Low- and Middle-Income Countries: How to Improve the Protein Quality?
Nitya Vissamsetti, Mackenzie Simon-Collins, Sheryl Lin, et al.
Current Developments in Nutrition (2023) Vol. 8, pp. 102049-102049
Open Access | Times Cited: 5
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties
Paola Conte, Maria Paciulli, Marina Mefleh, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 9, pp. 2363-2373
Closed Access | Times Cited: 1
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