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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:

Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives
Diana Bogueva, David Julian McClements
Sustainability (2023) Vol. 15, Iss. 19, pp. 14336-14336
Open Access | Times Cited: 23

Showing 23 citing articles:

Dispersion conditions affect the physico-chemical and technofunctional properties of quinoa protein isolates precipitated with different acids
Marina Campos Assumpção de Amarante, Lydia Ong, Fotis Spyropoulos, et al.
Food Hydrocolloids (2025), pp. 111043-111043
Open Access | Times Cited: 1
Microbial community structure of plant-based meat alternatives
Franz‐Ferdinand Roch, Monika Dzieciol, Narciso M. Quijada, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 7
Amyloid fibrils from black kidney bean protein self-assemble into hydrogels: Impact of heating time on gel structure and rheological properties
Shurui Wang, P. Liu, Yiyu Zang, et al.
Food Chemistry (2025) Vol. 476, pp. 143406-143406
Closed Access
Unlocking the potential of plant‐based foods in sub‐Saharan Africa: a review of the opportunities and challenges
Fredrick Onyango Ogutu, Gertrude Okiko, George Wafula Wanjala, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5326-5342
Open Access | Times Cited: 4
Nova fails to appreciate the value of plant‐based meat and dairy alternatives in the diet
Mark Messina, Virginia Messina
Journal of Food Science (2025) Vol. 90, Iss. 2
Open Access
New Food Ingredients: The Challenge of Potential New Pathogens and Spoilage Issues
Michael L. Chikindas, Donald W. Schaffner, Svetoslav Dimitrov Todorov
Molecular Nutrition & Food Research (2025)
Closed Access
Food Safety Aspects as Potential Impediment to the Adoption of Plant‐Based Alternative Protein Products in Sub‐Saharan Africa
Fredrick Onyango Ogutu, Gertrude Okiko, George Wanjala, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Market Status of Meat Analogs and Their Impact on Livestock Industries
Da Young Lee, Colin Venter, Yeongwoo Choi, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 6, pp. 1213-1251
Open Access | Times Cited: 2
A perspective on the environmental impact of plant-based protein concentrates and isolates
William R. Aimutis, Rohan A. Shirwaiker
Proceedings of the National Academy of Sciences (2024) Vol. 121, Iss. 50
Open Access | Times Cited: 2
Meat Alternatives and Their Impact on Human Health: A Comprehensive Review
Emanuele Pontalti, Marco Cullere, Antonella Dalle Zotte
Meat and Muscle Biology (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 1
THE PLANT ADVANTAGE: UNLOCKING THE SECRETS OF PLANT-BASED PROTEINS
Ankita Chib, Neeraj Gupta, Jagmohan Singh, et al.
PLANT ARCHIVES (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 1
Comparing Precision Fermentation and Traditional Fermentations: Consumer Views
Diana Bogueva, Svetla Danova
(2024), pp. 563-588
Closed Access | Times Cited: 1
Exploring sustainable future protein sources
Yu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 81-108
Open Access | Times Cited: 1
Exploring Australian News Media Portrayals of Sustainable and Plant-Based Diets
Rimante Ronto, Carla Vanessa Alves Lopes, Diana Bogueva, et al.
Nutrients (2024) Vol. 16, Iss. 7, pp. 996-996
Open Access
Plant ingredients in meat analogs addressing religious requirements
Diana Bogueva, Joe M. Regenstein
Elsevier eBooks (2024), pp. 435-448
Closed Access
Projected future trends of plant-based meat analogs
Diana Bogueva, Дора Маринова
Elsevier eBooks (2024), pp. 469-482
Closed Access
Sustainability of plant-based ingredients and foods
Diana Bogueva, Дора Маринова
Elsevier eBooks (2024), pp. 451-464
Closed Access
Consumer Perception of Plant-Based Meat Substitutes
Isabella Nyambayo, Diana Milena Galindo-Pineda, Ghenwa Sarieddin, et al.
(2024), pp. 199-216
Closed Access
Consumer Perception of Algae and Algae-Based Products
Diána Bánáti, Krisztina Varga, Diana Bogueva
(2024), pp. 235-258
Closed Access
A Comparative Review of the Consumers’ Perspective on the Safety, Quality, and Sensory Attributes of Alternative Proteins
Tonia Chahine, Romy Chammas, Isabella Nyambayo, et al.
(2024), pp. 121-142
Closed Access
Consumer Attitudes and Views on Sustainable Food Consumption
Zuzana Kapsdorferová, Diana Bogueva, Дора Маринова
(2024), pp. 299-317
Closed Access
New food ingredient via acid-tolerant Rhizopus oligorporus growth
Alicia N. Massa, Miquel Baiget, Lynn J. Rothschild, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100583-100583
Open Access
Animal Agriculture and the Anthropocene
Élisabeth Abergel
(2024), pp. 35-82
Closed Access
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