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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:

Production of coconut milk: A sustainable alternative plant-based milk
Samuel Kofi Tulashie, Jacking Amenakpor, Sandra Atisey, et al.
Case Studies in Chemical and Environmental Engineering (2022) Vol. 6, pp. 100206-100206
Closed Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream
Muhammed Zahid Kasapoğlu, Osman Sağdıç, Esra Avcı, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 650-650
Open Access | Times Cited: 18
Insights and Perspectives on Plant-Based Beverages
Aneta Popova, Dasha Mihaylova, Anna Lante
Plants (2023) Vol. 12, Iss. 19, pp. 3345-3345
Open Access | Times Cited: 15
The role of protein blends in plant-based milk alternative: A review through the consumer lens
Pui Yee Lee, Sze Ying Leong, Indrawati Oey
Trends in Food Science & Technology (2023) Vol. 143, pp. 104268-104268
Open Access | Times Cited: 15
Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by 1H NMR-Based Metabolomics
Wasim S. M. Qadi, Ahmed Mediani, Khaled Benchoula, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1971-1971
Open Access | Times Cited: 14
The Ability of Lacticaseibacillus paracasei MSMC 36-9 Strain with Probiotic Potential to Ferment Coconut Milk and Produce a Yogurt-Type Beverage
Porntipha Vitheejongjaroen, Pooyanee Phettakhu, Wannicha Arsayot, et al.
Beverages (2024) Vol. 10, Iss. 2, pp. 30-30
Open Access | Times Cited: 4
Comparison of the Thermal Behavior and Chemical Composition of Milk Powders of Animal and Plant Origin
Thomas Dippong, Laura Mureşan, Lacrimioara Șenilă
Foods (2025) Vol. 14, Iss. 3, pp. 389-389
Open Access
Non-dairy Dietary Approach for Lactose Intolerant
Nikheel Bhojraj Rathod, Arvind Soni, Priyanka Meena, et al.
(2025), pp. 119-137
Closed Access
From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative
Yingshuang Lu, Yan Zhang, Shuo Wang
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 27, pp. 15058-15076
Closed Access | Times Cited: 3
Process optimization of vegan prebiotic ice cream by response surface methodology
Sakshi K. Devalekar, Iranna Udachan
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Development and accelerated shelf-life assessment of coconut squash: A comprehensive evaluation of physicochemical, antioxidant, and sensory attributes
Sara Shahbaz, Iahtisham-Ul-Haq, Nida Nadeem, et al.
Food Chemistry X (2025), pp. 102237-102237
Open Access
Standardized preparation procedure of “thong ake,” a traditional Thai sweetened rice–egg yolk cake, with increased dietary fiber content and reduced sugar content
Juthamas Chamnandee, Chanakan Montatipkul, Nuti Hutasingh, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Evaluation of Psyllium (Plantago ovata L.) Husk Powder as a Stabilizer in Coconut Milk‐Based Probiotic Yogurt Production
Ayca Gülhan, Hacer Çoklar, Mehmet Akbulut
Food Science & Nutrition (2025) Vol. 13, Iss. 3
Open Access
A REVIEW OF SOURCES FOR FORMULATING DAIRY SUBSTITUTE: HIGHLIGHTS ON CHEESE
Kajal S. Patel, Sonal Patil, Pravin Bhushette, et al.
Food and Humanity (2025), pp. 100590-100590
Closed Access
A comparative study on stability and flavor of additive-free oat milk obtained by different heat pretreatments (blanching and microwave) of oat kernels
Lulu Cui, Jiani Zhao, Qiuju Jia, et al.
Journal of Cereal Science (2024), pp. 104057-104057
Closed Access | Times Cited: 3
Physicochemical Properties of Fortified Coconut Milk Based Chocolate - Like Drinks as Influenced by Cocoa Powder and Sugar Levels
Kelly Ndombow Yakum, C. C. Ariahu, E.C. Ariahu, et al.
American Journal of Food Science and Technology (2024) Vol. 3, Iss. 1, pp. 19-29
Open Access | Times Cited: 2
Coconut husk valorization: innovations in bioproducts and environmental sustainability
Alan Portal D’Almeida, Tiago Lima de Albuquerque
Biomass Conversion and Biorefinery (2024)
Closed Access | Times Cited: 2
Discrimination model of geographical area from coconut milk by near-infrared spectroscopy: Exploration in tandem with classical chemometrics, machine learning, and deep learning
Agustami Sitorus, Ravipat Lapcharoensuk
Microchemical Journal (2024) Vol. 206, pp. 111538-111538
Closed Access | Times Cited: 2
Development of a screening method for adulteration detection in coconut milk via mid-infrared spectroscopy: A study of linear and nonlinear regression method
Agustami Sitorus, Ramayanty Bulan
Journal of Agriculture and Food Research (2022) Vol. 10, pp. 100438-100438
Open Access | Times Cited: 11
Microencapsulation of enzymatically destabilized virgin coconut oil by spray drying technique: Optimization of process parameters, quality assessment and studies on physico-chemical characteristics of microcapsule
Thangavel Kulandasamy, Sheetal K Rao, Wasiya Farzana
Food and Humanity (2023) Vol. 1, pp. 650-661
Closed Access | Times Cited: 4
“Soy Boy vs. Holy Cow”—Understanding the Key Factors Determining U.S. Consumers’ Preferences and Commitment to Plant-Based Milk Alternatives
Meike Rombach, David Dean, Christopher Gan
Sustainability (2023) Vol. 15, Iss. 18, pp. 13715-13715
Open Access | Times Cited: 4
Comparison of the Nutritional Value of Cow’s Milk and Plant-Based Milks
Rabia Talay
Black Sea Journal of Agriculture (2023) Vol. 6, Iss. 6, pp. 734-741
Open Access | Times Cited: 4
Effect of Substituting Coconut Milk with Palm Milk on Shelf Life, Physicochemical and Sensory Properties of Nasi Dagang
Nur Afiqah Zulkifli, Azizah Othman, Lay-Jing Seow, et al.
Indonesian Food Science and Technology Journal (2024) Vol. 7, Iss. 2, pp. 91-102
Open Access | Times Cited: 1
Physicochemical Properties and Nutritional Relevance of Rice Beverages Available on the Market
Katarzyna Najman, Paulina Ponikowska, Anna Sadowska, et al.
Applied Sciences (2024) Vol. 14, Iss. 19, pp. 9150-9150
Open Access | Times Cited: 1
Nutritional and therapeutic benefits of coconut milk and its potential as a plant-based functional yogurt alternative: a review
Gengghatarani Gengan, Nurul Solehah Mohd Zaini, Nazamid Saari, et al.
Deleted Journal (2024)
Open Access | Times Cited: 1
Estimation of coconut maturity based on fuzzy neural network and sperm whale optimization
Engy El-Shafeiy, Amr A. Abohany, Wael M. Elmessery, et al.
Neural Computing and Applications (2023) Vol. 35, Iss. 26, pp. 19541-19564
Open Access | Times Cited: 2
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