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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:

Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus
Xinyue Yuan, Xuecheng Zhu, Ruohao Sun, et al.
Food Chemistry (2021) Vol. 373, pp. 131537-131537
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
Fatma Boukid, Abdo Hassoun, Ahmed Zouari, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1005-1005
Open Access | Times Cited: 60
Recent Advances in the Processing and Manufacturing of Plant-Based Meat
Yu Wang, Wei Cai, Li Li, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 3, pp. 1276-1290
Closed Access | Times Cited: 48
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation
Muhammad Salman Farid, Rameesha Anjum, Yiping Yang, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104529-104529
Closed Access | Times Cited: 18
Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review
Allah Bakhsh, Eun-Yeong Lee, Chris Major Ncho, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1242-1242
Open Access | Times Cited: 39
Studies on Meat Alternatives with a Focus on Structuring Technologies
Seung Yun Lee, Da Young Lee, Jae Won Jeong, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 7, pp. 1389-1412
Closed Access | Times Cited: 38
Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute
Xinyue Yuan, Wei Jiang, Dianwei Zhang, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 52-52
Open Access | Times Cited: 56
Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends
Bushra Safdar, Haochun Zhou, He Li, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3770-3770
Open Access | Times Cited: 30
Edible mushrooms: A sustainable novel ingredient for meat analogs
Umesh Singh, Pooja Tiwari, Sneha Kelkar, et al.
eFood (2023) Vol. 4, Iss. 6
Open Access | Times Cited: 17
Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways
Jingyao Yuan, Fang Qin, Zhiyong He, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1650-1650
Open Access | Times Cited: 15
Advances in Biotechnological Strategies for Sustainable Production of Non-Animal Proteins: Challenges, Innovations, and Applications
Emanuel do Nascimento Muniz, Renata Montenegro, Daniel Pereira Silva, et al.
Fermentation (2024) Vol. 10, Iss. 12, pp. 638-638
Open Access | Times Cited: 6
Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating
Xiaoqi Yang, Yan Li, Peng Wang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 22
Effect of the mycelium of oyster mushrooms on the physical and flavor properties of a plant-based beef analogue
Zheqi Zhang, Mingwu Zang, Juan Chen, et al.
LWT (2024) Vol. 198, pp. 116029-116029
Open Access | Times Cited: 4
Analysis on the ice growth in 3D-printed meat during freezing process
Guoliang Jia, Wenli Luan, Yimeng Chen, et al.
LWT (2025), pp. 117549-117549
Open Access
Comprehensive insights into the mechanism of flavor formation in mandarin fish (Siniperca chuatsi) with inoculated fermentation
Kaihua Guo, Bin Hu, Yi Jiang, et al.
Food Chemistry (2025) Vol. 479, pp. 143717-143717
Closed Access
Effect of partial substitution of animal by vegetal ingredients on the quality of hybrid dry-fermented sausages
Sara Garcia-Solivelles, Lei Li, Carmela Belloch, et al.
Applied Food Research (2025), pp. 100823-100823
Open Access
Plant-based meat alternatives: Advancements in ingredients, processing, consumer perception, and future directions
Liangwan Chen, Xuan Lin, Yiji Xia
Journal of Future Foods (2025)
Open Access
Multi-omics elucidation of key odor-active compounds and their association with lipid-derived flavor precursors in textured peanut protein-based fermented sausage analogs
Ying Li, Imre Blank, Xin Liu, et al.
LWT (2025), pp. 117809-117809
Open Access
Edible mushrooms as meat analogues: A comprehensive review of nutritional, therapeutic, and market potential
Sibo Boro, Kambhampati Vivek, Sandeep Das, et al.
Food Research International (2025), pp. 116632-116632
Closed Access
Comparative Analysis of Characteristic Volatile Compounds in Five Types of Infant Nutrition Powders by HS-GC-IMS and GC-MS
Zhihua Yang, Jinjin Li, Xiaoming Guo
Foods (2024) Vol. 13, Iss. 5, pp. 648-648
Open Access | Times Cited: 3
Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking
Huiyu Zou, Chuangye Deng, Junnian Li, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1360-1360
Open Access | Times Cited: 3
Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms
Meltem Boylu, Géza Hitka, György Kenesei
Foods (2024) Vol. 13, Iss. 13, pp. 2115-2115
Open Access | Times Cited: 3
Aroma characterization of Sichuan and Cantonese sausages using electronic nose, gas chromatography–mass spectrometry, gas chromatography-olfactometry, odor activity values and metagenomic
Xiaohua Chen, Fei Yan, Dong Qu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101924-101924
Open Access | Times Cited: 3
Sustainable Protein Sources (Plant-Based Meat)
Fatma Boukid
Elsevier eBooks (2023), pp. 246-261
Closed Access | Times Cited: 7
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
Antioxidant activity of rosemary extract, acerola extract and a mixture of tocopherols in sausage during storage at 8 °C
Henrique Hoelscher, Evilyn Lucas Fell, Rosicler Colet, et al.
Journal of Food Science and Technology (2023) Vol. 61, Iss. 1, pp. 69-83
Closed Access | Times Cited: 4
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