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:
In vitro protein digestibility of edible filamentous fungi compared to common food protein sources
Ricky Wang, Taner Şar, Amir Mahboubi, et al.
Food Bioscience (2023) Vol. 54, pp. 102862-102862
Open Access | Times Cited: 11
Ricky Wang, Taner Şar, Amir Mahboubi, et al.
Food Bioscience (2023) Vol. 54, pp. 102862-102862
Open Access | Times Cited: 11
Showing 11 citing articles:
In Vitro Bioaccessibility of Edible Seaweed Proteins from the Chilean Coast and Proteins from the Novel Seaweed-Derived Mycoprotein
Catalina Landeta-Salgado, Javiera Munizaga, María Paz González-Troncoso, et al.
Molecules (2025) Vol. 30, Iss. 1, pp. 165-165
Open Access | Times Cited: 1
Catalina Landeta-Salgado, Javiera Munizaga, María Paz González-Troncoso, et al.
Molecules (2025) Vol. 30, Iss. 1, pp. 165-165
Open Access | Times Cited: 1
Simultaneous biogas upgrading and single cell protein production using hydrogen oxidizing bacteria
Rui Li, Yufeng Jiang, JieHua Huang, et al.
Chemical Engineering Journal (2024) Vol. 490, pp. 151576-151576
Closed Access | Times Cited: 7
Rui Li, Yufeng Jiang, JieHua Huang, et al.
Chemical Engineering Journal (2024) Vol. 490, pp. 151576-151576
Closed Access | Times Cited: 7
In vitro protein digestion and carbohydrate colon fermentation of microbial biomass samples from bacterial, filamentous fungus and yeast sources
Emilia Nordlund, Pia Silventoinen, Tiina Hyytiäinen-Pabst, et al.
Food Research International (2024) Vol. 182, pp. 114146-114146
Open Access | Times Cited: 5
Emilia Nordlund, Pia Silventoinen, Tiina Hyytiäinen-Pabst, et al.
Food Research International (2024) Vol. 182, pp. 114146-114146
Open Access | Times Cited: 5
Properties and Cultivation of Fusarium spp. to Produce Mycoprotein as an Alternative Protein Source
Ramona Cheriaparambil, Lutz Großmann
Sustainable Food Proteins (2025) Vol. 3, Iss. 1
Open Access
Ramona Cheriaparambil, Lutz Großmann
Sustainable Food Proteins (2025) Vol. 3, Iss. 1
Open Access
Antioxidant Activity and Chemical Alterations of Honeybee Brood Bio-Peptides Interacting with Honey Under Moist-Dried Thermal Aging
Supakit Chaipoot, Pairote Wiriyacharee, Pattavara Pathomrungsiyounggul, et al.
Antioxidants (2025) Vol. 14, Iss. 3, pp. 254-254
Open Access
Supakit Chaipoot, Pairote Wiriyacharee, Pattavara Pathomrungsiyounggul, et al.
Antioxidants (2025) Vol. 14, Iss. 3, pp. 254-254
Open Access
Pilot scale production of high-content mycoprotein using Rhizopus microsporus var. Oligosporus by submerged fermentation and agro-industrial by-products
Orozimbo Furlan, Nicoly Subtil de Oliveira, Rafaela Caldas de Paula, et al.
Bioresource Technology (2024), pp. 131515-131515
Closed Access | Times Cited: 2
Orozimbo Furlan, Nicoly Subtil de Oliveira, Rafaela Caldas de Paula, et al.
Bioresource Technology (2024), pp. 131515-131515
Closed Access | Times Cited: 2
Optimizing alkaline and enzymatic extraction of black bean proteins: a comparative study of kinetics, functionality, and nutritional properties
Jasmin S. Yang, Fernanda Furlan Gonçalves Dias, Juliana María Leite Nobrega de Moura Bell
Sustainable Food Technology (2024)
Open Access | Times Cited: 1
Jasmin S. Yang, Fernanda Furlan Gonçalves Dias, Juliana María Leite Nobrega de Moura Bell
Sustainable Food Technology (2024)
Open Access | Times Cited: 1
FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ
Burcu Kaya, Yonca Karagül Yüceer
GIDA / THE JOURNAL OF FOOD (2024) Vol. 49, Iss. 4, pp. 751-765
Open Access
Burcu Kaya, Yonca Karagül Yüceer
GIDA / THE JOURNAL OF FOOD (2024) Vol. 49, Iss. 4, pp. 751-765
Open Access
Improving Iron Content in Sustainable Mycoprotein Production through Seawater Fermentation
Bi-Hua Yang, Tzu‐Chun Lin, Ting-Wei Lin, et al.
Future Foods (2024) Vol. 10, pp. 100473-100473
Open Access
Bi-Hua Yang, Tzu‐Chun Lin, Ting-Wei Lin, et al.
Future Foods (2024) Vol. 10, pp. 100473-100473
Open Access
The effects of different cooking methods on nutrients, bioactive components and antioxidant activities of Naematelia aurantialba were revealed by simulating in vitro digestion
Guangzhi Li, Xin Wang, Zhiguo Na, et al.
Food Research International (2024) Vol. 198, pp. 115342-115342
Closed Access
Guangzhi Li, Xin Wang, Zhiguo Na, et al.
Food Research International (2024) Vol. 198, pp. 115342-115342
Closed Access
A comparative analysis of macronutrient digestibility in animal and alternative meat products for the Asian market
Kian Siang Ong, Pei Ying Lim, Felicia Siew Kay Ng, et al.
Journal of Food Composition and Analysis (2024) Vol. 139, pp. 107171-107171
Closed Access
Kian Siang Ong, Pei Ying Lim, Felicia Siew Kay Ng, et al.
Journal of Food Composition and Analysis (2024) Vol. 139, pp. 107171-107171
Closed Access
