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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:

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

Showing 1-25 of 57 citing articles:

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
Modifying pea protein by cold plasma for the development of functional vegan cheese
Bing-Fan Chuang, Sheng-Yi Chen, Jer‐An Lin, et al.
Food Bioscience (2025) Vol. 65, pp. 106017-106017
Closed Access | Times Cited: 1
A systematic scoping review of the sustainability of vertical farming, plant-based alternatives, food delivery services and blockchain in food systems
Anne Charlotte Bunge, Amanda Wood, Afton Halloran, et al.
Nature Food (2022) Vol. 3, Iss. 11, pp. 933-941
Open Access | Times Cited: 47
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
The Nutritional Quality of Plant-Based Foods
Alissa A. Nolden, Ciarán G. Forde
Sustainability (2023) Vol. 15, Iss. 4, pp. 3324-3324
Open Access | Times Cited: 39
Are plant-based alternatives healthier? A two-dimensional evaluation from nutritional and processing standpoints
Sara De las Heras-Delgado, Sangeetha Shyam, Èrica Cunillera, et al.
Food Research International (2023) Vol. 169, pp. 112857-112857
Open Access | Times Cited: 31
Methodology and development of a high-protein plant-based cheese alternative
Stacie Dobson, Alejandro G. Marangoni
Current Research in Food Science (2023) Vol. 7, pp. 100632-100632
Open Access | Times Cited: 22
Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts
Likhitha Marlapati, Rabia Farheen Shamim Basha, Amelia Navarre, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 984-984
Open Access | Times Cited: 9
Vegan nutrition: a preliminary guide for health professionals
Christian Koeder, Federico J.A. Pérez-Cueto
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 3, pp. 670-707
Closed Access | Times Cited: 29
Are Vegan Alternatives to Meat Products Healthy? A Study on Nutrients and Main Ingredients of Products Commercialized in Brazil
Bernardo Romão, Raquel Braz Assunção Botelho, Eduardo Yoshio Nakano, et al.
Frontiers in Public Health (2022) Vol. 10
Open Access | Times Cited: 28
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
FORMULATION AND NUTRITIONAL QUALITY OF PLANT BASED CHEESE SOLD IN ITALY
Andrea Bresciani, Paola Biscotti, Donato Angelino, et al.
Applied Food Research (2025), pp. 100816-100816
Open Access
Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
Blandine M. L. Genet, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 667-667
Open Access | Times Cited: 15
Microfibrillated cellulose derived from Gelidium amansii controls the thermo-physical properties of emulsion gel composite as the base for cheese alternative
Nur Istianah, Ju Hyun Min, Teti Estiasih, et al.
Food Hydrocolloids (2025), pp. 111376-111376
Closed Access
Drivers and Barriers for Plant-Based Cheese Alternatives Adoption: Insights from Diverse Consumer Clusters
Marloes D. Schimmel, Jonas Yde Junge, Niki Alexi, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1162-1162
Open Access
Exploration of structural differences between dairy and plant-based cheese
Alan D. W. Dobson
Food Structure (2025), pp. 100424-100424
Open Access
Fat stabilization techniques for the reduction of oil loss in high protein plant-based cheese
Stacie Dobson, Alejandro G. Marangoni
Food Hydrocolloids (2024) Vol. 156, pp. 110362-110362
Open Access | Times Cited: 3
Nutritional quality and price of plant‐based dairy and meat analogs in the Canadian food supply system
Jennifer J. Lee, Sophia Srebot, Mavra Ahmed, et al.
Journal of Food Science (2023) Vol. 88, Iss. 8, pp. 3594-3606
Open Access | Times Cited: 9
Consumption of meat and dairy substitute products amongst vegans, vegetarians and pescatarians
Live Edvardsen Tonheim, Synne Groufh-Jacobsen, Tonje Holte Stea, et al.
Food & Nutrition Research (2023) Vol. 67
Open Access | Times Cited: 8
Placing a Well-Designed Vegan Diet for Slovenes
Boštjan Jakše
Nutrients (2021) Vol. 13, Iss. 12, pp. 4545-4545
Open Access | Times Cited: 18
European dietitians as key agents of the green transition: An exploratory study of their knowledge, attitudes, practices, and training
Júlia Muñoz-Martínez, Elena Carrillo Álvarez, Katarzyna Janiszewska
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 7
Optimizing sustainable, affordable and healthy diets and estimating the impact of plant-based substitutes to milk and meat: A case study in Spain
Júlia Muñoz-Martínez, Ricardo Abejón Elías, Laura Batlle-Bayer, et al.
Journal of Cleaner Production (2023) Vol. 424, pp. 138775-138775
Closed Access | Times Cited: 7
Nutritional and health benefits and risks of plant-based substitute foods
François Mariotti
Proceedings of The Nutrition Society (2023), pp. 1-14
Open Access | Times Cited: 7
Nutritional and microbial profiles of ripened plant-based cheese analogs collected from the European market
Isabela Jaeger, Cecília R. Köhn, Joshua D. Evans, et al.
Food Research International (2024) Vol. 191, pp. 114724-114724
Open Access | Times Cited: 2
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