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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:

A model for composing meat replacers: Reducing the environmental impact of our food consumption pattern while retaining its nutritional value
Klara Van Mierlo, S.U.K. Rohmer, J.C. Gerdessen
Journal of Cleaner Production (2017) Vol. 165, pp. 930-950
Open Access | Times Cited: 87

Showing 1-25 of 87 citing articles:

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: 452
The next protein transition
H. Aiking, J. de Boer
Trends in Food Science & Technology (2018) Vol. 105, pp. 515-522
Open Access | Times Cited: 328
Plant-Based Meat Analogues
Konstantina Kyriakopoulou, Birgit Dekkers, Atze Jan van der Goot
Elsevier eBooks (2019), pp. 103-126
Closed Access | Times Cited: 301
Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products
Christopher Bryant
Future Foods (2022) Vol. 6, pp. 100174-100174
Open Access | Times Cited: 172
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
Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate
Anum Ishaq, Shafeeqa Irfan, Arooba Sameen, et al.
Current Research in Food Science (2022) Vol. 5, pp. 973-983
Open Access | Times Cited: 95
Meat substitutes: Resource demands and environmental footprints
Sergiy Smetana, Dusan Ristic, Daniel Pleißner, et al.
Resources Conservation and Recycling (2022) Vol. 190, pp. 106831-106831
Open Access | Times Cited: 87
Nutritional assessment of plant-based meat analogues on the Swedish market
Susanne Bryngelsson, Hanieh Moshtaghian, Marta Bianchi, et al.
International Journal of Food Sciences and Nutrition (2022) Vol. 73, Iss. 7, pp. 889-901
Open Access | Times Cited: 86
Perspective: Soy-based Meat and Dairy Alternatives, Despite Classification as Ultra-processed Foods, Deliver High-quality Nutrition on Par with Unprocessed or Minimally Processed Animal-based Counterparts
Mark Messina, John L Sievenpiper, Patricia Williamson, et al.
Advances in Nutrition (2022) Vol. 13, Iss. 3, pp. 726-738
Open Access | Times Cited: 81
Food security
Cheikh Mbow, Cynthia Rosenzweig, L. G. Barioni, et al.
Cambridge University Press eBooks (2022), pp. 437-550
Open Access | Times Cited: 79
Structure of pea protein-based complexes on high-moisture extrusion: Raw materials and extrusion zones
Wanrong Jiang, Jiao Feng, Xiaoyu Yang, et al.
LWT (2024) Vol. 194, pp. 115823-115823
Open Access | Times Cited: 24
Sustainable supply chain design in the food system with dietary considerations: A multi-objective analysis
S.U.K. Rohmer, J.C. Gerdessen, G.D.H. Claassen
European Journal of Operational Research (2018) Vol. 273, Iss. 3, pp. 1149-1164
Closed Access | Times Cited: 131
Operations research for sustainability assessment of products: A review
Christian Thies, Karsten Kieckhäfer, Thomas Spengler, et al.
European Journal of Operational Research (2018) Vol. 274, Iss. 1, pp. 1-21
Closed Access | Times Cited: 125
Mitigating climate change via food consumption and food waste: A systematic map of behavioral interventions
Lucia A. Reisch, Cass R. Sunstein, Mark Andor, et al.
Journal of Cleaner Production (2020) Vol. 279, pp. 123717-123717
Open Access | Times Cited: 116
Design future foods using plant protein blends for best nutritional and technological functionality
Luis Jiménez‐Munoz, Guilherme M. Tavares, Milena Corredig
Trends in Food Science & Technology (2021) Vol. 113, pp. 139-150
Closed Access | Times Cited: 105
Strategies towards healthy and sustainable protein consumption: A transition framework at the levels of diets, dishes, and dish ingredients
J. de Boer, H. Aiking
Food Quality and Preference (2018) Vol. 73, pp. 171-181
Closed Access | Times Cited: 104
Healthy and sustainable diets that meet greenhouse gas emission reduction targets and are affordable for different income groups in the UK
Christian Reynolds, Graham Horgan, Stephen Whybrow, et al.
Public Health Nutrition (2019) Vol. 22, Iss. 8, pp. 1503-1517
Open Access | Times Cited: 104
Meat substitution in burgers: nutritional scoring, sensorial testing, and Life Cycle Assessment
Sergiy Smetana, Adriano Profeta, Rieke Voigt, et al.
Future Foods (2021) Vol. 4, pp. 100042-100042
Open Access | Times Cited: 92
Cross-Cultural Comparison between German, French and Dutch Consumer Preferences for Meat Substitutes
Ramona Weinrich
Sustainability (2018) Vol. 10, Iss. 6, pp. 1819-1819
Open Access | Times Cited: 89
Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues
Awanish Singh, Nandan Sit
Food and Bioprocess Technology (2022) Vol. 15, Iss. 12, pp. 2664-2682
Closed Access | Times Cited: 45
Production of plant-based meat: functionality, limitations and future prospects
Muhammad Imran, Liyan Zhang
European Food Research and Technology (2023) Vol. 249, Iss. 9, pp. 2189-2213
Closed Access | Times Cited: 42
Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion
Yue Fan, Pratheep K. Annamalai, Bhesh Bhandari, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103919-103919
Open Access | Times Cited: 1
Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects
Belén Gómez, Paulo E. S. Munekata, Zhenzhou Zhu, et al.
Advances in food and nutrition research (2019), pp. 259-295
Closed Access | Times Cited: 59
Substituting Meat or Dairy Products with Plant-Based Substitutes Has Small and Heterogeneous Effects on Diet Quality and Nutrient Security: A Simulation Study in French Adults (INCA3)
Marion Salomé, Jean‐François Huneau, Claude Baron, et al.
Journal of Nutrition (2021) Vol. 151, Iss. 8, pp. 2435-2445
Open Access | Times Cited: 54
Plant-Based Diets Are Not Enough? Understanding the Consumption of Plant-Based Meat Alternatives Along Ultra-processed Foods in Different Dietary Patterns in Germany
Marlene Ohlau, Achim Spiller, Antje Risius
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 37
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