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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:

International Analysis of the Nutritional Content and a Review of Health Benefits of Non-Dairy Plant-Based Beverages
Winston J. Craig, Ujué Fresán
Nutrients (2021) Vol. 13, Iss. 3, pp. 842-842
Open Access | Times Cited: 120

Showing 1-25 of 120 citing articles:

An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk
Isabel Fructuoso, Bernardo Romão, Heesup Han, et al.
Nutrients (2021) Vol. 13, Iss. 8, pp. 2650-2650
Open Access | Times Cited: 113
Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective
Achala Gupta, Nikita Sanwal, Mohammed A. Bareen, et al.
Food Research International (2023) Vol. 170, pp. 113046-113046
Closed Access | Times Cited: 87
Nutritional Profiles of Non-Dairy Plant-Based Cheese Alternatives
Winston J. Craig, Ann Reed Mangels, Cecilia J. Brothers
Nutrients (2022) Vol. 14, Iss. 6, pp. 1247-1247
Open Access | Times Cited: 71
An investigation into consumer perception and attitudes towards plant-based alternatives to milk
Rachael Moss, Sophie Barker, Anika Falkeisen, et al.
Food Research International (2022) Vol. 159, pp. 111648-111648
Closed Access | Times Cited: 71
Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics
Patrycja Cichońska, Małgorzata Ziarno
Microorganisms (2021) Vol. 10, Iss. 1, pp. 91-91
Open Access | Times Cited: 90
Alternatives to Cow’s Milk-Based Infant Formulas in the Prevention and Management of Cow’s Milk Allergy
Natalia Zofia Maryniak, Ana I. Sancho, Egon Bech Hansen, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 926-926
Open Access | Times Cited: 59
Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese?
Ujué Fresán, Holly Rippin
Nutrients (2021) Vol. 13, Iss. 9, pp. 3291-3291
Open Access | Times Cited: 57
Plant-Based Diet: Is It as Good as an Animal-Based Diet When It Comes to Protein?
Matthew W. Ewy, Ankitaben Patel, Marwa G. Abdelmagid, et al.
Current Nutrition Reports (2022) Vol. 11, Iss. 2, pp. 337-346
Closed Access | Times Cited: 50
Plant-based meat and dairy substitutes on the Norwegian market: comparing macronutrient content in substitutes with equivalent meat and dairy products
Live Edvardsen Tonheim, Elisabeth Austad, Liv Elin Torheim, et al.
Journal of Nutritional Science (2022) Vol. 11
Open Access | Times Cited: 46
Nutritional assessment of plant-based beverages in comparison to bovine milk
Nick W. Smith, Anant Dave, Jeremy P. Hill, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 44
Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts
Sara R. Jaeger, Davide Giacalone, David Jin, et al.
Food Quality and Preference (2023) Vol. 106, pp. 104820-104820
Open Access | Times Cited: 29
“Got Milk Alternatives?” Understanding Key Factors Determining U.S. Consumers’ Willingness to Pay for Plant-Based Milk Alternatives
Meike Rombach, David Dean, Vera Bitsch
Foods (2023) Vol. 12, Iss. 6, pp. 1277-1277
Open Access | Times Cited: 28
A review on current scenario and key challenges of plant-based functional beverages
Neha Sharma, Nushrat Yeasmen, Laurette Dubé, et al.
Food Bioscience (2024) Vol. 60, pp. 104320-104320
Open Access | Times Cited: 10
Dynamic digestion of a high protein beverage based on amaranth: Structural changes and antihypertensive activity
Santiago Suárez, Hanitra Rabesona, Olivia Ménard, et al.
Food Research International (2024) Vol. 187, pp. 114416-114416
Open Access | Times Cited: 8
A multicriteria analysis of meat and milk alternatives from nutritional, health, environmental, and cost perspectives
Marco Springmann
Proceedings of the National Academy of Sciences (2024) Vol. 121, Iss. 50
Closed Access | Times Cited: 7
Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives
Winston J. Craig, Cecilia J. Brothers
Nutrients (2021) Vol. 13, Iss. 11, pp. 4069-4069
Open Access | Times Cited: 54
Plant-Based Dairy Alternatives Contribute to a Healthy and Sustainable Diet
Winston J. Craig, Virginia Messina, Ian Rowland, et al.
Nutrients (2023) Vol. 15, Iss. 15, pp. 3393-3393
Open Access | Times Cited: 20
How animal milk and plant-based alternatives diverge in terms of fatty acid, amino acid, and mineral composition
Selina Sterup Moore, Angela Costa, Magali Soares dos Santos Pozza, et al.
npj Science of Food (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 18
The Future of Plant-Based Diets: Aligning Healthy Marketplace Choices with Equitable, Resilient, and Sustainable Food Systems
Vivica I. Kraak, Jessica Aschemann‐Witzel
Annual Review of Public Health (2024) Vol. 45, Iss. 1, pp. 253-275
Open Access | Times Cited: 7
Comparison of the nutritional composition of supermarket plant-based meat and dairy alternatives with the Australian Food Composition Database
Laura E. Marchese, Gilly A. Hendrie, Sarah A. McNaughton, et al.
Journal of Food Composition and Analysis (2024) Vol. 129, pp. 106017-106017
Open Access | Times Cited: 6
Nutritional profile of plant-based dairy alternatives in the Swedish market
Hanieh Moshtaghian, Elinor Hallström, Marta Bianchi, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100712-100712
Open Access | Times Cited: 6
Rise of Plant-Based Beverages: A Consumer-Driven Perspective
Neha Sharma, Nushrat Yeasmen, Laurette Dubé, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3315-3341
Closed Access | Times Cited: 6
Digestibility of protein and estimated bioavailability of mineral compounds in plant-based yoghurt alternatives
Anastassia Zeinatulina, Kristel Tanilas, Kristel Ehala-Aleksejev, et al.
Future Foods (2025), pp. 100545-100545
Open Access
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages
Eva Ransmark, Henriette Sørensen, Federico Gómez Galindo, et al.
Food Engineering Reviews (2025)
Open Access
Barista-Quality Plant-Based Milk for Coffee: A Comprehensive Review of Sensory and Physicochemical Characteristics
Akansha Gupta, Russell Keast, Djin Gie Liem, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 24-24
Open Access
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