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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:

Seafood alternatives: assessing the nutritional profile of products sold in the global market
Fatma Boukid, Marie‐Christin Baune, Mohammed Gagaoua, et al.
European Food Research and Technology (2022) Vol. 248, Iss. 7, pp. 1777-1786
Open Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Current challenges of alternative proteins as future foods
Yuwares Malila, Iyiola Oluwakemi Owolabi, Tanai Chotanaphuti, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 19
Nutritional Profile of Commercialized Plant-Based Meat: An Integrative Review with a Systematic Approach
Bernardo Romão, Raquel Braz Assunção Botelho, Maria Luiza Torres, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 448-448
Open Access | Times Cited: 34
Developments in Plant Proteins Production for Meat and Fish Analogues
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2966-2966
Open Access | Times Cited: 31
Are plant-based alternatives healthier? A two-dimensional evaluation from nutritional and processing standpoints
Sara De las Heras-Delgado, Sangeetha Shyam, Èrica Cunillera, et al.
Food Research International (2023) Vol. 169, pp. 112857-112857
Open Access | Times Cited: 31
“I guess it's quite trendy”: A qualitative insight into young meat-eaters’ sustainable food consumption habits and perceptions towards current and future protein alternatives
Hannah Ford, Joanne Gould, Lukas Danner, et al.
Appetite (2023) Vol. 190, pp. 107025-107025
Open Access | Times Cited: 28
Exploring functional plant-based seafood: Ingredients and health implications
Niaz Mahmud, Shahriyar Valizadeh, William Oyom, et al.
Trends in Food Science & Technology (2024) Vol. 144, pp. 104346-104346
Closed Access | Times Cited: 10
Plant-Based Fish Analogs—A Review
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Applied Sciences (2023) Vol. 13, Iss. 7, pp. 4509-4509
Open Access | Times Cited: 22
Not seafood but seafood: A review on cell-based cultured seafood in lieu of conventional seafood
Nisansala Chandimali, Eun Hyun Park, Seon-Gyeong Bak, et al.
Food Control (2024) Vol. 162, pp. 110472-110472
Open Access | Times Cited: 4
Nutritional Quality of Plant-Based Fish and Seafood Analogs: A Study of the Italian Market
Lara Chehade, Donato Angelino, Cristian Del Bo’, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 394-394
Open Access
Future Trends in Plant-based Meat: Consumer Perception, Market Growth and Health Benefits
Janifer Raj Xavier, Sahana Hevlin S, Dimple Vats, et al.
Future Foods (2025), pp. 100551-100551
Open Access
Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric Analysis
Buse N. Gürbüz, Lorenzo Pastrana, Ricardo N. Pereira, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 498-498
Open Access
3D Printing for Seafood Mimic: Factors Impacting the Rheology and Texture of Microalgae and Mung Bean Protein Composite ink
P.K. Vijayan, Zhixuan Song, Melody Ru Yee Yap, et al.
ACS Food Science & Technology (2025)
Closed Access
Bioactive Compounds in Seafood: Implications for Health and Nutrition
Tabussam Tufail, Huma Bader Ul Ain, Jawad Ashraf, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Scope, nutritional aspects, technology, and consumer preferences toward seafood alternatives
Abhishek Tripathi, Aparna Agarwal
Food Research International (2023) Vol. 168, pp. 112777-112777
Closed Access | Times Cited: 7
Dietary shifts and the need for increased sustainability approaches in the global aquaculture seafood system
Darien D. Mizuta
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 2
Nutritional Facts and Health/Nutrition Claims of Commercial Plant-Based Infant Foods: Where Do We Stand?
Nicola Gasparre, Marina Mefleh, Fatma Boukid
Plants (2022) Vol. 11, Iss. 19, pp. 2531-2531
Open Access | Times Cited: 10
The range and nutrient profile of alternative protein products sold in Australian supermarkets between 2014 and 2021
Paige G. Brooker, Gilly A. Hendrie, Kim Anastasiou, et al.
International Journal of Food Sciences and Nutrition (2022) Vol. 73, Iss. 8, pp. 1067-1079
Open Access | Times Cited: 9
Impact of Sel-Plex® dietary supplementation on growth performance, physiological response, oxidative status, and immunity linked gene expression in Nile tilapia (Oreochromis niloticus) fingerlings challenged with Aeromonas hydrophila
Eman M. Moustafa, Mustafa Shukry, Mohamed M. Zayed, et al.
Open Veterinary Journal (2024) Vol. 14, Iss. (1) (International Zagazig Vet, pp. 70-70
Open Access | Times Cited: 1
Emerging food trends: plant-based food revolution
Rui M.S. Cruz, Fatma Boukid
Elsevier eBooks (2024), pp. 247-258
Closed Access | Times Cited: 1
Consumer perceptions and market analysis of plant-based foods: A global perspective
Giulia Andreani, Marija Banović, Hans Dagevos, et al.
Elsevier eBooks (2024), pp. 393-408
Closed Access | Times Cited: 1
Comparing Nutrient Profiles of Meat and Fish with Plant-Based Alternatives: Analysis of Nutrients, Ingredients, and Fortification Patterns
Adam Drewnowski, Maaike J. Bruins, Julia J. F. Besselink
Nutrients (2024) Vol. 16, Iss. 16, pp. 2725-2725
Open Access | Times Cited: 1
Plant-based seafood alternatives: Current insights on the nutrition, protein-flavour interactions, and the processing of these foods.
Enoch Enorkplim Abotsi, Yashodha Panagodage, Marcia English
Current Research in Food Science (2024) Vol. 9, pp. 100860-100860
Open Access | Times Cited: 1
Enzymatic Hydrolysis of Orange-Footed Sea Cucumber (Cucumaria frondosa)—Effect of Different Enzymes on Protein Yield and Bioactivity
Dat Trong Vu, Eva Falch, Edel O. Elvevoll, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3685-3685
Open Access | Times Cited: 3
VALORIZATION OF MARINE BIOMASS FOR THE DEVELOPMENT OF BIOPOLYMERIC MATERIALS AND ADDITIVES WITH FUNCTIONAL PROPERTIES
Vera Cebrián Lloret
(2024)
Open Access
Undervalued tuna meat (Thunus obesus and Katsuwonus pelamis lineaus) to develop sausages
Diego Salazar, Daniel Salinas, L. Morales Gallegos, et al.
Revista Vitae (2024) Vol. 31, Iss. 1
Open Access
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