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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:

Food Proteins: Potential Resources
Vyacheslav Dolganyuk, Станислав Сухих, Olga Kalashnikova, et al.
Sustainability (2023) Vol. 15, Iss. 7, pp. 5863-5863
Open Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Advancements in Research on Alternative Protein Sources and Their Application in Food Products: A Systematic Review
Leona Puljić, Marija Banožić, Nikolina Kajić, et al.
Processes (2025) Vol. 13, Iss. 1, pp. 108-108
Open Access
Unconventional sources of vegetable proteins: technological properties
Baochen Fang, Zhicheng Peng, Bingcan Chen, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101150-101150
Closed Access | Times Cited: 4
Determination of Genetic Diversity with ISSR Assay Among Barley Genotypes
Esma Yiğider, İlknur Akgün, Soner YÜKSEL
Deleted Journal (2024) Vol. 48, Iss. 2, pp. 289-299
Closed Access | Times Cited: 2
Reaction of Pyrrolobenzothiazines with Schiff Bases and Carbodiimides: Approach to Angular 6/5/5/5-Tetracyclic Spiroheterocycles
Ekaterina A. Lystsova, Anastasia Novokshonova, Pavel Khramtsov, et al.
Molecules (2024) Vol. 29, Iss. 9, pp. 2089-2089
Open Access | Times Cited: 2
Microalgae: a multifaceted catalyst for sustainable solutions in renewable energy, food security, and environmental management
Byung Sun Yu, Seonju Pyo, J. Lee, et al.
Microbial Cell Factories (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 2
Potential of Cyanobacterial Biomass as an Animal Feed
Muhammad Usman, Iqra Akbar, Sana Malik, et al.
Springer eBooks (2024), pp. 85-111
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
Modification approaches of walnut proteins to improve their structural and functional properties: A review
Min Yang, Yunkun Zhu, Jiangxia Xu, et al.
Food Chemistry X (2024), pp. 101873-101873
Open Access | Times Cited: 1
Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications—A Critical Review
Carlos Gabriel Arp, Gabriella Pasini
Foods (2024) Vol. 13, Iss. 22, pp. 3587-3587
Open Access | Times Cited: 1
Entomophagy—Acceptance or Hesitancy in Romania
Irina Zamfirache
Sustainability (2023) Vol. 15, Iss. 12, pp. 9299-9299
Open Access | Times Cited: 4
Optimal Laboratory Cultivation Conditions of <i>Limnospira maxima</i> for Large-Scale Production
Yirlis Yadeth Pineda-Rodríguez, Diana Sofia Herazo-Cárdenas, Adriana Vallejo-Isaza, et al.
(2023)
Open Access | Times Cited: 2
Carbohydrate Profiling of Different Accessions of Three Underutilized Legumes: A Potential Source of Valuable Nutraceuticals and Pharmaceuticals
Queeneth A. Ogunniyi, Omonike O. Ogbole, Olufunke D. Akin‐Ajani, et al.
Starch - Stärke (2023) Vol. 76, Iss. 1-2
Open Access | Times Cited: 2
Green fusion proteins: An approach to sustainable nutrition blending plant and algae-based proteins for a circular food system
Surumpa Jareonsin, Chayakorn Pumas, Daranrat Jaitiang, et al.
Future Foods (2024) Vol. 10, pp. 100415-100415
Open Access
Different Protein Resources
Umar Farooq, Muhammad Abu Bakar Zia, Sadettin Çelik, et al.
(2024), pp. 101-114
Closed Access
Use of macro- and microalgae in animal nutrition
Mahmoud Madkour, Ibrahim A. Matter, Abdel Rahman Y. Abdelhady, et al.
Elsevier eBooks (2024), pp. 107-125
Closed Access
Spirulina—An Invaluable Source of Macro- and Micronutrients with Broad Biological Activity and Application Potential
Izabela Podgórska-Kryszczuk
Molecules (2024) Vol. 29, Iss. 22, pp. 5387-5387
Open Access
Protein and amino acid production in algal bioreactors
Tomás Lafarga, Ana Sánchez‐Zurano, Silvia Villaró, et al.
Elsevier eBooks (2024), pp. 507-519
Closed Access
<b>Exploring the various orders of edible insects in the Kingdom of Saudi Arabia as a safe and sustainable food alternative: A comprehensive review</b>
Somia Eissa Sharawi
Journal of Applied and Natural Science (2024) Vol. 16, Iss. 4, pp. 1393-1401
Closed Access
THE USE OF VEGETABLE FLOUR AND FRESHWATER AQUACULTURE IN THE TECHNOLOGY OF MEAT-CONTAINING BREADS
Наталія Божко, Vasyl Tischenko
(2024)
Open Access
Analysis of protein self-sufficiency: The case of Mexico in the period 1994-2021
Antonio Aguilar-López, Juan Hernández-Ortíz, Miguel Ángel Martínez Damián
Estudios Sociales Revista de Alimentación Contemporánea y Desarrollo Regional (2024)
Open Access
Functional Profile of Enzymatic Hydrolysates in Food Proteins
С. Н. Лебедева, B.A. Bolkhonov, С. Д. Жамсаранова, et al.
Food Processing Techniques and Technology (2024), pp. 412-422
Open Access
Micellar Casein Concentrate in Hard Cheese Production
E. V. Melnikova, Е. Б. Станиславская, Е. Б. Станиславская, et al.
Food Processing Techniques and Technology (2024), pp. 722-730
Open Access
A Nutritional, Physicochemical, and Sensory Evaluation of Tempe Combination from Cowpea and Soybean
Fitria Suci Sundari, Khoirunnisa Khoirunnisa, Ayu Putri Gitanjali Prayudani, et al.
Indonesian Food Science and Technology Journal (2024) Vol. 8, Iss. 1, pp. 16-26
Open Access
The Formula for Making Seruit (Local Food) Based on Snakehead Fish as a Food Source of High Protein
Bertalina Bertalina, Sudarmi Sudarmi, Reni Indriyani
Jurnal Kesehatan (2023) Vol. 14, Iss. 1, pp. 88-94
Open Access | Times Cited: 1
A phytochemical study of the clover growing in Kuzbass
Olga Belashova, Oksana Kozlova, Natalia Velichkovich, et al.
Foods and raw materials (2023) Vol. 12, Iss. 1, pp. 194-206
Open Access | Times Cited: 1
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