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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:

Towards more sustainable meat alternatives: How technical parameters affect the sensory properties of extrusion products derived from soy and algae
Stephanie Grahl, Megala Palanisamy, Micha Strack, et al.
Journal of Cleaner Production (2018) Vol. 198, pp. 962-971
Closed Access | Times Cited: 132

Showing 1-25 of 132 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: 443
Emerging Technologies in Algal Biotechnology: Toward the Establishment of a Sustainable, Algae-Based Bioeconomy
Michele Fabris, Raffaela M. Abbriano, Mathieu Pernice, et al.
Frontiers in Plant Science (2020) Vol. 11
Open Access | Times Cited: 289
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: 247
Tissue Engineering for Clean Meat Production
Tom Ben‐Arye, Shulamit Levenberg
Frontiers in Sustainable Food Systems (2019) Vol. 3
Open Access | Times Cited: 228
Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies
Xiaonan Sui, Tianyi Zhang, Lianzhou Jiang
Annual Review of Food Science and Technology (2020) Vol. 12, Iss. 1, pp. 119-147
Open Access | Times Cited: 200
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: 179
Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae
Martín P. Caporgno, Lukas Böcker, Christina Müssner, et al.
Innovative Food Science & Emerging Technologies (2019) Vol. 59, pp. 102275-102275
Open Access | Times Cited: 167
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: 159
Flavor challenges in extruded plant‐based meat alternatives: A review
Yaqin Wang, Fabio Tuccillo, Anna‐Maija Lampi, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2898-2929
Open Access | Times Cited: 159
High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect
Jinchuang Zhang, Qiongling Chen, David L. Kaplan, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 202-216
Closed Access | Times Cited: 113
Microalgae as a sustainable source of edible proteins and bioactive peptides – Current trends and future prospects
Raman Kumar, Athrinandan S. Hegde, Kartik Sharma, et al.
Food Research International (2022) Vol. 157, pp. 111338-111338
Closed Access | Times Cited: 112
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization
Eva‐Maria Schmid, Asgar Farahnaky, Benu Adhikari, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4573-4609
Closed Access | Times Cited: 110
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs
David Julian McClements, Jochen Weiß, Amanda J. Kinchla, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 260-260
Open Access | Times Cited: 105
Meat Analogues: Relating Structure to Texture and Sensory Perception
Layla Godschalk-Broers, Guido Sala, Elke Scholten
Foods (2022) Vol. 11, Iss. 15, pp. 2227-2227
Open Access | Times Cited: 88
High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review
Valérie Guyony, Francine Fayolle, Vanessa Jury
Food Reviews International (2022) Vol. 39, Iss. 7, pp. 4262-4287
Closed Access | Times Cited: 81
Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review
Izalin Zahari, Karolina Östbring, Jeanette Purhagen, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2870-2870
Open Access | Times Cited: 80
Mycoprotein: environmental impact and health aspects
Pedro F. Souza Filho, Dan Andersson, Jorge A. Ferreira, et al.
World Journal of Microbiology and Biotechnology (2019) Vol. 35, Iss. 10
Open Access | Times Cited: 132
Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures
Megala Palanisamy, Stefan Töpfl, Ralf G. Berger, et al.
European Food Research and Technology (2019) Vol. 245, Iss. 9, pp. 1889-1898
Closed Access | Times Cited: 124
A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins
Rachel Tso, Amanda JiaYing Lim, Ciarán G. Forde
Foods (2020) Vol. 10, Iss. 1, pp. 24-24
Open Access | Times Cited: 121
Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives
Fatma Boukid, Cristina M. Rosell, Sara Rosene, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 23, pp. 6390-6420
Open Access | Times Cited: 96
Plant-Based Seafood Analogs
Meital Kazir, Yoav D. Livney
Molecules (2021) Vol. 26, Iss. 6, pp. 1559-1559
Open Access | Times Cited: 93
Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta
Stephanie Grahl, Micha Strack, André Mensching, et al.
Food Quality and Preference (2020) Vol. 84, pp. 103933-103933
Closed Access | Times Cited: 87
Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion
Songgang Xia, Yong Xue, Changhu Xue, et al.
LWT (2021) Vol. 154, pp. 112756-112756
Open Access | Times Cited: 86
The effect of insect or microalga alternative protein feeds on broiler meat quality
Brianne A. Altmann, R. Wigger, Marco Ciulu, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 100, Iss. 11, pp. 4292-4302
Open Access | Times Cited: 78
How microalgal biotechnology can assist with the UN Sustainable Development Goals for natural resource management
Donna L. Sutherland, Janice I. McCauley, Leen Labeeuw, et al.
Current Research in Environmental Sustainability (2021) Vol. 3, pp. 100050-100050
Open Access | Times Cited: 73
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