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:
Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?
Fatma Boukid, Melisa Lamri, B.N. Dar, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2782-2782
Open Access | Times Cited: 44
Fatma Boukid, Melisa Lamri, B.N. Dar, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2782-2782
Open Access | Times Cited: 44
Showing 26-50 of 44 citing articles:
Can the Substitution of Milk with Plant-Based Drinks Affect Health-Related Markers? A Systematic Review of Human Intervention Studies in Adults
Paola Biscotti, Cristian Del Bo’, Catarina Carvalho, et al.
Nutrients (2023) Vol. 15, Iss. 11, pp. 2603-2603
Open Access | Times Cited: 4
Paola Biscotti, Cristian Del Bo’, Catarina Carvalho, et al.
Nutrients (2023) Vol. 15, Iss. 11, pp. 2603-2603
Open Access | Times Cited: 4
Emerging food trends: plant-based food revolution
Rui M.S. Cruz, Fatma Boukid
Elsevier eBooks (2024), pp. 247-258
Closed Access | Times Cited: 1
Rui M.S. Cruz, Fatma Boukid
Elsevier eBooks (2024), pp. 247-258
Closed Access | Times Cited: 1
Plant-based fermented foods and microbial ingredients in meat analogs
Fatma Boukid, Fabio Fanari, Marina Mefleh
Elsevier eBooks (2024), pp. 169-186
Closed Access | Times Cited: 1
Fatma Boukid, Fabio Fanari, Marina Mefleh
Elsevier eBooks (2024), pp. 169-186
Closed Access | Times Cited: 1
Texture enhancement strategies of plant-based meat and drinks alternatives
Fatma Boukid
Elsevier eBooks (2024), pp. 285-296
Closed Access | Times Cited: 1
Fatma Boukid
Elsevier eBooks (2024), pp. 285-296
Closed Access | Times Cited: 1
Plant proteins for dairy analogs
Luca Amagliani, Jannika Dombrowski
Elsevier eBooks (2024), pp. 401-426
Closed Access | Times Cited: 1
Luca Amagliani, Jannika Dombrowski
Elsevier eBooks (2024), pp. 401-426
Closed Access | Times Cited: 1
K-Carrageenan/Locust Bean Gum Gels for Food Applications—A Critical Study on Potential Alternatives to Animal-Based Gelatin
Simona Russo Spena, Rossana Pasquino, Nino Grizzuti
Foods (2024) Vol. 13, Iss. 16, pp. 2575-2575
Open Access | Times Cited: 1
Simona Russo Spena, Rossana Pasquino, Nino Grizzuti
Foods (2024) Vol. 13, Iss. 16, pp. 2575-2575
Open Access | Times Cited: 1
Overcoming the flavour and textural/rheological problems of plant-based cheese alternatives: Challenges and solution strategies
Ali Tekin, Ali Adnan Hayaloğlu
Future Foods (2024), pp. 100531-100531
Open Access | Times Cited: 1
Ali Tekin, Ali Adnan Hayaloğlu
Future Foods (2024), pp. 100531-100531
Open Access | Times Cited: 1
Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt
Dupe Temilade Otolowo, Mary Omolola Omosebi, Kudirat T. Araoye, et al.
Food Production Processing and Nutrition (2022) Vol. 4, Iss. 1
Open Access | Times Cited: 6
Dupe Temilade Otolowo, Mary Omolola Omosebi, Kudirat T. Araoye, et al.
Food Production Processing and Nutrition (2022) Vol. 4, Iss. 1
Open Access | Times Cited: 6
Novel quality features to expand durum wheat applications
Meriem Aoun, Fatma Boukid
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 9, pp. 4268-4274
Closed Access | Times Cited: 6
Meriem Aoun, Fatma Boukid
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 9, pp. 4268-4274
Closed Access | Times Cited: 6
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings
Marina Mefleh, Carmine Summo, Michele Faccia, et al.
Elsevier eBooks (2022), pp. 302-314
Closed Access | Times Cited: 6
Marina Mefleh, Carmine Summo, Michele Faccia, et al.
Elsevier eBooks (2022), pp. 302-314
Closed Access | Times Cited: 6
Traditional Asian plant‐based fermented foods as vitamin B12 sources: A mini‐review
Kyohei Koseki, Fei Teng, Tomohiro Bito, et al.
JSFA reports (2023) Vol. 3, Iss. 7, pp. 294-298
Closed Access | Times Cited: 3
Kyohei Koseki, Fei Teng, Tomohiro Bito, et al.
JSFA reports (2023) Vol. 3, Iss. 7, pp. 294-298
Closed Access | Times Cited: 3
Vegan milk and egg alternatives commercialized in Brazil: A study of the nutritional composition and main ingredients
Bernardo Romão, Raquel Braz Assunção Botelho, Eduardo Yoshio Nakano, et al.
Frontiers in Public Health (2022) Vol. 10
Open Access | Times Cited: 5
Bernardo Romão, Raquel Braz Assunção Botelho, Eduardo Yoshio Nakano, et al.
Frontiers in Public Health (2022) Vol. 10
Open Access | Times Cited: 5
Food of the Future: Meat and Dairy Alternatives
Antti Knaapila, Sghaïer Chriki, Fang Fang, et al.
Frontiers research topics (2024)
Open Access
Antti Knaapila, Sghaïer Chriki, Fang Fang, et al.
Frontiers research topics (2024)
Open Access
Fermented Cashew Nut Cheese Alternative Supplemented with Chondrus crispus and Porphyra sp.
B Campos, Bruno Moreira-Leite, Abigail Salgado, et al.
Applied Sciences (2024) Vol. 14, Iss. 23, pp. 11082-11082
Open Access
B Campos, Bruno Moreira-Leite, Abigail Salgado, et al.
Applied Sciences (2024) Vol. 14, Iss. 23, pp. 11082-11082
Open Access
Assessing the techno-functional and nutritional properties of Aviron winter peas vs. commercial edible varieties for human consumption.
Clara Talens, Saioa Álvarez‐Sabatel, Marcello Alinovi, et al.
Journal of Food Composition and Analysis (2024), pp. 107117-107117
Closed Access
Clara Talens, Saioa Álvarez‐Sabatel, Marcello Alinovi, et al.
Journal of Food Composition and Analysis (2024), pp. 107117-107117
Closed Access
Development of Hydrophobically Modified Casein Derivative-Based Delivery System for Docosahexaenoic Acids by an Acid-Induced Gelation
Ho‐Kyung Ha, Dan-Bi Woo, Mee-Ryung Lee, et al.
Food Science of Animal Resources (2022) Vol. 43, Iss. 2, pp. 220-231
Open Access | Times Cited: 1
Ho‐Kyung Ha, Dan-Bi Woo, Mee-Ryung Lee, et al.
Food Science of Animal Resources (2022) Vol. 43, Iss. 2, pp. 220-231
Open Access | Times Cited: 1
The effect of replacing water with tiger nut milk (Cyperus esculentus L) on the physicochemical properties, fatty acid profile and meltability of spreadable processed cheese
Hani Abd Elmontaleb, M. Y. Hassaan, Ratiba Ahmed, et al.
Egyptian Journal of Food Science (2023)
Open Access
Hani Abd Elmontaleb, M. Y. Hassaan, Ratiba Ahmed, et al.
Egyptian Journal of Food Science (2023)
Open Access
Perspectives of Probiotics-based Cheese Research and Its Industrial Development
Ju Young Eor, Junbeom Lee, Daye Mun, et al.
Journal of Dairy Science and Biotechnology (2023) Vol. 41, Iss. 4, pp. 163-178
Open Access
Ju Young Eor, Junbeom Lee, Daye Mun, et al.
Journal of Dairy Science and Biotechnology (2023) Vol. 41, Iss. 4, pp. 163-178
Open Access
