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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:

Plant-Based Meat Analogues
Konstantina Kyriakopoulou, Birgit Dekkers, Atze Jan van der Goot
Elsevier eBooks (2019), pp. 103-126
Closed Access | Times Cited: 301

Showing 1-25 of 301 citing articles:

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges
Sha Lei, Youling L. Xiong
Trends in Food Science & Technology (2020) Vol. 102, pp. 51-61
Open Access | Times Cited: 606
An investigation of the formulation and nutritional composition of modern meat analogue products
B. M. Bohrer
Food Science and Human Wellness (2019) Vol. 8, Iss. 4, pp. 320-329
Open Access | Times Cited: 476
A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes
Jiang He, Natasha M. Evans, Huaizhi Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2639-2656
Closed Access | Times Cited: 457
Plant-based and cell-based approaches to meat production
Natalie R. Rubio, Ning Xiang, David L. Kaplan
Nature Communications (2020) Vol. 11, Iss. 1
Open Access | Times Cited: 450
Plant proteins as high-quality nutritional source for human diet
Amanda Gomes Almeida Sá, Yara María Franco Moreno, Bruno Augusto Mattar Carciofi
Trends in Food Science & Technology (2020) Vol. 97, pp. 170-184
Closed Access | Times Cited: 444
Functionality of Ingredients and Additives in Plant-Based Meat Analogues
Konstantina Kyriakopoulou, Julia K. Keppler, Atze Jan van der Goot
Foods (2021) Vol. 10, Iss. 3, pp. 600-600
Open Access | Times Cited: 432
Modification of plant proteins for improved functionality: A review
Felix Akharume, Rotimi E. Aluko, Akinbode A. Adedeji
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 1, pp. 198-224
Closed Access | Times Cited: 414
Foods for Plant-Based Diets: Challenges and Innovations
Alexandra Alcorta, A. Della Porta, Amparo Tárrega, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 293-293
Open Access | Times Cited: 407
The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
David Julian McClements, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 4049-4100
Closed Access | Times Cited: 398
Protein demand: review of plant and animal proteins used in alternative protein product development and production
Baraem Ismail, Lasika Senaratne-Lenagala, Alicia Stube, et al.
Animal Frontiers (2020) Vol. 10, Iss. 4, pp. 53-63
Open Access | Times Cited: 311
Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat
Tom Ben‐Arye, Yulia Shandalov, Shahar Ben‐Shaul, et al.
Nature Food (2020) Vol. 1, Iss. 4, pp. 210-220
Closed Access | Times Cited: 304
Meat analog as future food: a review
Ishamri Ismail, Young-Hwa Hwang, Seon-Tea Joo
Journal of Animal Science and Technology (2020) Vol. 62, Iss. 2, pp. 111-120
Open Access | Times Cited: 295
The development history and recent updates on soy protein-based meat alternatives
Tianyi Zhang, Wei Dou, Xin Zhang, et al.
Trends in Food Science & Technology (2021) Vol. 109, pp. 702-710
Closed Access | Times Cited: 252
Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective
Raychel Santo, Brent F. Kim, Sarah E. Goldman, et al.
Frontiers in Sustainable Food Systems (2020) Vol. 4
Open Access | Times Cited: 242
A brief review of the science behind the design of healthy and sustainable plant-based foods
David Julian McClements, Lutz Großmann
npj Science of Food (2021) Vol. 5, Iss. 1
Open Access | Times Cited: 241
Structuring the meat analogue by using plant-based derived composites
Oni Yuliarti, Tay Jun Kiat Kovis, Ng Jun Yi
Journal of Food Engineering (2020) Vol. 288, pp. 110138-110138
Closed Access | Times Cited: 207
Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges
Claire Bomkamp, Stacey C. Skaalure, Gonçalo F. Fernando, et al.
Advanced Science (2021) Vol. 9, Iss. 3
Open Access | Times Cited: 206
Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein
Joshua Hadi, Gale Brightwell
Foods (2021) Vol. 10, Iss. 6, pp. 1226-1226
Open Access | Times Cited: 203
Sustaining Protein Nutrition Through Plant-Based Foods
Sapna Langyan, Pranjal Yadava, Fatima Nazish Khan, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 202
Plant-based meat analogue (PBMA) as a sustainable food: a concise review
Meenakshi Singh, Nitin Trivedi, Manoj Kumar Enamala, et al.
European Food Research and Technology (2021) Vol. 247, Iss. 10, pp. 2499-2526
Closed Access | Times Cited: 186
The potentials and challenges of using microalgae as an ingredient to produce meat analogues
Yunlei Fu, Tianpeng Chen, Stephenie Hiu Yuet Chen, et al.
Trends in Food Science & Technology (2021) Vol. 112, pp. 188-200
Closed Access | Times Cited: 162
Soy protein isolates: A review of their composition, aggregation, and gelation
Zheng Li, Joe M. Regenstein, Linyi Zhou, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1940-1957
Closed Access | Times Cited: 141
Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges
Marcin Andrzej Kurek, Anna Onopiuk, Ewelina Pogorzelska-Nowicka, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 957-957
Open Access | Times Cited: 122
Meat analogs: Protein restructuring during thermomechanical processing
Akashdeep Singh Beniwal, Jaspreet Singh, Lovedeep Kaur, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 2, pp. 1221-1249
Closed Access | Times Cited: 121
Plant-based meat alternatives: Compositional analysis, current development and challenges
Mudasir Ahmad, Shahida Qureshi, Mansoor Hussain Akbar, et al.
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100154-100154
Closed Access | Times Cited: 119
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