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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:

Prospects of artificial meat: Opportunities and challenges around consumer acceptance
Lang Zhang, Yingying Hu, Iftikhar Hussain Badar, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 434-444
Closed Access | Times Cited: 101

Showing 26-50 of 101 citing articles:

Consumer cognition and attitude towards artificial meat in China
Shi Min, Minda Yang, Ping Qing
Future Foods (2024) Vol. 9, pp. 100294-100294
Open Access | Times Cited: 10
Regulation of glycose and lipid metabolism and application based on the colloidal nutrition science properties of konjac glucomannan: A comprehensive review
Pengkui Xia, Ying Zheng, Li Sun, et al.
Carbohydrate Polymers (2024) Vol. 331, pp. 121849-121849
Closed Access | Times Cited: 10
Consumer's Cultured Meat Perception and Acceptance Determinants: A Systematic Review and Future Research Agenda
Firdaus Abd Hanan, S. A. Karim, Yuhanis Abdul Aziz, et al.
International Journal of Consumer Studies (2024) Vol. 48, Iss. 5
Closed Access | Times Cited: 9
A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products
Kaiser Younis, Alweera Ashfaq, Alisha Ahmad, et al.
Journal of Texture Studies (2022) Vol. 54, Iss. 3, pp. 365-382
Closed Access | Times Cited: 38
Technological and structural aspects of scaffold manufacturing for cultured meat: recent advances, challenges, and opportunities
Anuj Kumar, Ankur Sood, Sung Soo Han
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 5, pp. 585-612
Closed Access | Times Cited: 34
Agarose/konjac glucomannan double network hydrogels to mimic the texture of beef tripe
Mengjia Du, Yin Zhang, Yiguo Zhao, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108173-108173
Open Access | Times Cited: 33
Consumer perception of “artificial meat” in the educated young and urban population of Africa
Moïse Kombolo Ngah, Sghaïer Chriki, Marie‐Pierre Ellies‐Oury, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 22
An Overview of Recent Progress in Engineering Three-Dimensional Scaffolds for Cultured Meat Production
Yuan Wang, Liqiang Zou, Wei Liu, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2614-2614
Open Access | Times Cited: 21
Research and Development Status of Prepared Foods in China: A Review
Bo Yi, Hengyi Xu
Applied Sciences (2023) Vol. 13, Iss. 14, pp. 7998-7998
Open Access | Times Cited: 20
A global perspective on a new paradigm shift in bio-based meat alternatives for healthy diet
Akanksha Rai, Vivek Sharma, Minaxi Sharma, et al.
Food Research International (2023) Vol. 169, pp. 112935-112935
Closed Access | Times Cited: 18
Effect and characterization of konjac glucomannan on xanthan gum/κ-carrageenan/agar system
Yicun Lin, Ling Zhang, Xinxin Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128639-128639
Closed Access | Times Cited: 18
The Effect of Novel and Environmentally Friendly Foods on Consumer Attitude and Behavior: A Value-Attitude-Behavioral Model
Chun-Chieh Ma, Hsiao-Ping Chang
Foods (2022) Vol. 11, Iss. 16, pp. 2423-2423
Open Access | Times Cited: 26
Development of meat analogs: Focus on the current status and challenges of regulatory legislation
Kaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 1006-1029
Closed Access | Times Cited: 26
Towards Environmentally Sustainable Diets: Consumer Attitudes and Purchase Intentions for Plant-Based Meat Alternatives in Taiwan
Han‐Shen Chen
Nutrients (2022) Vol. 14, Iss. 18, pp. 3853-3853
Open Access | Times Cited: 23
Nondestructive detection of the bioactive components and nutritional value in restructured functional foods
Jiyong Shi, Jing Liang, Juncheng Pu, et al.
Current Opinion in Food Science (2023) Vol. 50, pp. 100986-100986
Closed Access | Times Cited: 16
Reconstituted rice protein：The raw materials, techniques and challenges
Zheng Li, Joe M. Regenstein, Zhongjiang Wang, et al.
Trends in Food Science & Technology (2023) Vol. 133, pp. 267-276
Closed Access | Times Cited: 15
3D Bioprinting of Cultured Meat: A Promising Avenue of Meat Production
Xudong Guo, Dingyi Wang, Bin He, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 7, pp. 1659-1680
Closed Access | Times Cited: 14
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues
Pascal Moll, Hanna Salminen, Christophe Schmitt, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 4, pp. 1089-1096
Open Access | Times Cited: 13
Deciphering cell wall sensors enabling the construction of robust P. pastoris for single-cell protein production
Le Gao, Jiao Meng, Wuling Dai, et al.
Biotechnology for Biofuels and Bioproducts (2023) Vol. 16, Iss. 1
Open Access | Times Cited: 13
The Meat of the Matter: Plant-Based Meat Analogue versus Traditional Meat Product Nutritional Quality
Arshia Shireen, Amanda J. Wright
Deleted Journal (2024)
Open Access | Times Cited: 5
Norwegian consumers’ willingness to try cultured meat
Sarah Wangui Muiruri, Kyrre Rickertsen
Future Foods (2024) Vol. 10, pp. 100409-100409
Open Access | Times Cited: 5
Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review
Jinpeng Li, Liang Li
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11454-11467
Closed Access | Times Cited: 12
Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods
Lu Huang, Xiujie Zhao, Qiangzhong Zhao, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 4
Recent Research Advances in Meat Analogues: A Comprehensive Review on Production, Protein Sources, Quality Attributes, Analytical Techniques Used, and Consumer Perception
Mohd Affan Baig, Feyisola Fisayo Ajayi, Marwa Hamdi, et al.
Food Reviews International (2024), pp. 1-32
Closed Access | Times Cited: 4
Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages
Marta Rodríguez‐Fernández, İsabel Revilla, Pablo Rodrigo, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 178-178
Open Access

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