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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 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

Showing 1-25 of 71 citing articles:

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
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
Making meat and milk from plants: A review of plant-based food for human and planetary health
Prabhu Pingali, Jocelyn Boiteau, Abhinav Choudhry, et al.
World Development (2023) Vol. 170, pp. 106316-106316
Open Access | Times Cited: 38
Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts
Alexandra Katidi, Konstantina Xypolitaki, Antonis Vlassopoulos, et al.
Nutrients (2023) Vol. 15, Iss. 2, pp. 401-401
Open Access | Times Cited: 35
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
Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review
Marta Appiani, Camilla Cattaneo, Monica Laureati
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 24
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
Observational and clinical evidence that plant-based nutrition reduces dietary acid load
Maximilian Andreas Storz, Álvaro L. Ronco, Luciana Hannibal
Journal of Nutritional Science (2022) Vol. 11
Open Access | Times Cited: 29
Next-Generation Plant-Based Foods: Challenges and Opportunities
David Julian McClements, Lutz Großmann
Annual Review of Food Science and Technology (2023) Vol. 15, Iss. 1, pp. 79-101
Closed Access | Times Cited: 19
Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese
Sara R. Jaeger, David Jin, Christina M. Roigard
Foods (2024) Vol. 13, Iss. 4, pp. 567-567
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
Analysis of physicochemical properties of nut-based milk and sweetened condensed milk alternatives
Jeong‐Eun Oh, Kwang‐Geun Lee
Food Chemistry (2024) Vol. 455, pp. 139991-139991
Closed Access | Times Cited: 6
Plant-based cheese analogs: structure, texture, and functionality
Didem Sözeri Atik, Thom Huppertz
Critical Reviews in Food Science and Nutrition (2025), pp. 1-17
Closed Access
Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties
Przemysław Łukasz Kowalczewski, Krzysztof Smarzyński, Jakub Biegalski, et al.
Food Science and Technology International (2025)
Closed Access
Plant tissue-based scaffolds filled with oil function as adipose tissue mimetics
Elyse S. Czapalay, Yasamin Soleimanian, Jarvis Stobbs, et al.
Current Research in Food Science (2025) Vol. 10, pp. 101002-101002
Open Access
Application of Nordic Keyhole and Nutri-Score for assessment of nutritional quality of plant-based dairy analogues
Hanieh Moshtaghian, Elinor Hallström, Marta Bianchi, et al.
BMC Nutrition (2025) Vol. 11, Iss. 1
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
Comprehensive quality evaluation of plant‐based cheese analogues
Mengmeng Fan, Teng Wei, X. F. Lu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 13, pp. 6595-6604
Closed Access | Times Cited: 14
The role of protein blends in plant-based milk alternative: A review through the consumer lens
Pui Yee Lee, Sze Ying Leong, Indrawati Oey
Trends in Food Science & Technology (2023) Vol. 143, pp. 104268-104268
Open Access | Times Cited: 14
Physicochemical and functional characterization of plant protein isolates and their influence on plant-based mozzarella cheese performance
Laura Hanley, Stacie Dobson, Jarvis Stobbs, et al.
Food Hydrocolloids (2025), pp. 111222-111222
Open Access
Decolourised barley and rice protein isolate – Enhanced techno-functional and sensory properties
Niamh Ahern, Theresa Boeck, Arianna Ressa, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103999-103999
Open Access
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
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