Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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 Dairy Alternatives—A Future Direction to the Milky Way
Diana Plamada, Bernadette-Emőke Teleky, Silvia Amalia Nemeş, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1883-1883
Open Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

The current advances, challenges, and future trends of plant-based yogurt
Jianwei Zang, Bingxu Yan, Haoyun Hu, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104531-104531
Closed Access | Times Cited: 12
Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-29
Open Access | Times Cited: 8
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
Emerging Trends in Food Process Engineering: Integrating Sensing Technologies for Health, Sustainability, and Consumer Preferences
Mir Waqas Alam, Jothi Vinoth Kumar, Mohammed Awad, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
Process optimization of vegan prebiotic ice cream by response surface methodology
Sakshi K. Devalekar, Iranna Udachan
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Innovative strategies for valorization of byproducts from soybean industry: A review on status, challenges, and sustainable approaches towards zero-waste processing systems
Ahasanul Karim, Emmanuel Freddy Osse, Seddik Khalloufi
Heliyon (2025), pp. e42118-e42118
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
Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source
Sorina Ropciuc, Cristina Ghinea, Ana Leahu, et al.
Gels (2024) Vol. 10, Iss. 6, pp. 397-397
Open Access | Times Cited: 4
Unveiling the matrix effect on Bacillus licheniformis and Bacillus subtilis spores heat inactivation between plant-based milk alternatives, bovine milk and culture medium
Chrysanthi Champidou, Mariem Ellouze, Matteo Campagnoli, et al.
International Journal of Food Microbiology (2024) Vol. 422, pp. 110807-110807
Open Access | Times Cited: 4
Current challenges of alternative proteins as future foods
Yuwares Malila, Iyiola Oluwakemi Owolabi, Tanai Chotanaphuti, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 4
Harmony in Motion: Unraveling the Nexus of Sports, Plant-Based Nutrition, and Antioxidants for Peak Performance
Asma Ayaz, Wajid Zaman, Zsolt Radák, et al.
Antioxidants (2024) Vol. 13, Iss. 4, pp. 437-437
Open Access | Times Cited: 3
The Effect of Altitude on Phenolic, Antioxidant and Fatty Acid Compositions of Some Turkish Hazelnut (Coryllus avellana L.) Cultivars
Ersin Gülsoy, Elif Duygu Kaya, Ayşe Türkhan, et al.
Molecules (2023) Vol. 28, Iss. 13, pp. 5067-5067
Open Access | Times Cited: 10
Nutraceuticals Prepared with Specific Strains of Probiotics for Supplementing Gut Microbiota in Hosts Allergic to Certain Foods or Their Additives
Divakar Dahiya, Poonam Singh Nee Nigam
Nutrients (2023) Vol. 15, Iss. 13, pp. 2979-2979
Open Access | Times Cited: 10
Polyphenols and Cardiometabolic Health: Knowledge and Concern among Romanian People
Ioana Mariana Haș, Bernadette-Emőke Teleky, Dan Cristian Vodnar, et al.
Nutrients (2023) Vol. 15, Iss. 10, pp. 2281-2281
Open Access | Times Cited: 9
Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant‐based milks
Atefeh Karimidastjerd, Zehra Gulsunoglu‐Konuskan, Emine Olum, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 3, pp. 1779-1791
Open Access | Times Cited: 9
Plant-based probiotic foods: current state and future trends
Alan Portal D’Almeida, Aida Aguilera Infante Neta, Micael de Andrade Lima, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3401-3422
Closed Access | Times Cited: 2
Enhanced Elderberry Snack Bars: A Sensory, Nutritional, and Rheological Evaluation
Ioana Mariana Haș, Dan Cristian Vodnar, Alexa Florina Bungău, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3544-3544
Open Access | Times Cited: 6
From Garden to Pillow: Understanding the Relationship between Plant-Based Nutrition and Quality of Sleep
Neslihan Arslan, Eda Bozkır, Tevfik Koçak, et al.
Nutrients (2024) Vol. 16, Iss. 16, pp. 2683-2683
Open Access | Times Cited: 1
A comprehensive review on strategies for replacing saturated fats in bakery products
Moumita Das, Arpita Das
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 1
Advancing methods for comparative nutritional LCA of milk and plant-based milk substitutes
Immi Kovanen, Venla Kyttä, Anna Kårlund, et al.
The International Journal of Life Cycle Assessment (2024)
Open Access | Times Cited: 1
The Application of Raw Chickpeas and Nuts in the Development of Plant-Based Cheese Snack: Ideal Nutrition and Texture Properties
Ying Nie, Yaqun Liu, Qiulan Luo, et al.
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-11
Open Access | Times Cited: 3
Evaluating the Potential of Using Plant-Based Milk Substitutes in Ice Cream Production
Tansu Taşpınar, Gamze Nil Yazıcı, Mehmet Güven
Foods (2023), pp. 21-21
Open Access | Times Cited: 3
Oral structural breakdown and sensory perception of plant-based emulsions
Carla Arancibia, Javier Paredes-Toledo, Natalia Riquelme
Food Hydrocolloids (2024) Vol. 156, pp. 110291-110291
Closed Access
Milking the Alternatives: Understanding Coffee Consumers’ Preferences for Non-Dairy Milk
Nibal Halabi, Velina Hristova, Ivo Vlaev
Behavioral Sciences (2024) Vol. 14, Iss. 7, pp. 569-569
Open Access
Influence of banana powder on proximate composition, physicochemical and rheological properties of soy yoghurt
Victor Vicent Matabura
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100450-100450
Open Access
Page 1 - Next Page

Scroll to top