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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:

Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein
B. M. Bohrer
Trends in Food Science & Technology (2017) Vol. 65, pp. 103-112
Closed Access | Times Cited: 257

Showing 1-25 of 257 citing articles:

Structuring processes for meat analogues
Birgit L. Dekkers, Remko M. Boom, Atze Jan van der Goot
Trends in Food Science & Technology (2018) Vol. 81, pp. 25-36
Open Access | Times Cited: 506
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
Protein Oxidation in Muscle Foods: A Comprehensive Review
Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, et al.
Antioxidants (2021) Vol. 11, Iss. 1, pp. 60-60
Open Access | Times Cited: 224
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
Plant-Derived Natural Antioxidants in Meat and Meat Products
Georgios Manessis, Aphrodite I. Kalogianni, Thomai Lazou, et al.
Antioxidants (2020) Vol. 9, Iss. 12, pp. 1215-1215
Open Access | Times Cited: 163
Cellular agriculture — industrial biotechnology for food and materials
Heiko Rischer, Géza R. Szilvay, Kirsi‐Marja Oksman‐Caldentey
Current Opinion in Biotechnology (2020) Vol. 61, pp. 128-134
Open Access | Times Cited: 159
Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound
Haotian Liu, Huan Zhang, Qian Liu, et al.
Ultrasonics Sonochemistry (2020) Vol. 67, pp. 105160-105160
Open Access | Times Cited: 157
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: 116
Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review
Hwan Hee Yu, Young‐Wook Chin, Hyun‐Dong Paik
Foods (2021) Vol. 10, Iss. 10, pp. 2418-2418
Open Access | Times Cited: 107
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
Review: Current challenges in poultry nutrition, health, and welfare
D.R. Korver
animal (2023) Vol. 17, pp. 100755-100755
Open Access | Times Cited: 69
Microalgae: potential novel protein for sustainable human nutrition
Ellen Williamson, Ian L. Ross, Benjamin T. Wall, et al.
Trends in Plant Science (2023) Vol. 29, Iss. 3, pp. 370-382
Closed Access | Times Cited: 54
Challenges in Functional Food Products with the Incorporation of Some Microalgae
Abuzer Çelekli̇, Buket Özbal, Hüseyin Bozkurt
Foods (2024) Vol. 13, Iss. 5, pp. 725-725
Open Access | Times Cited: 22
Critical review of cultivated meat from a Nordic perspective
Martin Krøyer Rasmussen, Julie Gold, Matthias Kaiser, et al.
Trends in Food Science & Technology (2024) Vol. 144, pp. 104336-104336
Open Access | Times Cited: 18
Crosslinking of food proteins mediated by oxidative enzymes – A review
Sivan Isaschar-Ovdat, Ayelet Fishman
Trends in Food Science & Technology (2017) Vol. 72, pp. 134-143
Closed Access | Times Cited: 116
A review of the multiple benefits of mussel farming
Felipe Matarazzo Suplicy
Reviews in Aquaculture (2018) Vol. 12, Iss. 1, pp. 204-223
Closed Access | Times Cited: 99
Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins
Jovana Glušac, Ilil Davidesko-Vardi, Sivan Isaschar-Ovdat, et al.
Food Hydrocolloids (2018) Vol. 82, pp. 53-63
Closed Access | Times Cited: 98
Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challenges
Cecilia Anzani, Fatma Boukid, Liana Drummond, et al.
Food Research International (2020) Vol. 137, pp. 109575-109575
Open Access | Times Cited: 82
Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content
Tatiana Pintado, Gonzalo Delgado‐Pando
Foods (2020) Vol. 9, Iss. 8, pp. 1044-1044
Open Access | Times Cited: 80
Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods
Yantao Yin, Lei Zhou, Jailson Pereira, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 48, pp. 14243-14251
Closed Access | Times Cited: 78
High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly
Haotian Liu, Jingnan Zhang, Hui Wang, et al.
Ultrasonics Sonochemistry (2021) Vol. 74, pp. 105554-105554
Open Access | Times Cited: 75
Filamentous myosin in low-ionic strength meat protein processing media: Assembly mechanism, impact on protein functionality, and inhibition strategies
Haotian Liu, Huan Zhang, Qian Liu, et al.
Trends in Food Science & Technology (2021) Vol. 112, pp. 25-35
Closed Access | Times Cited: 73
Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against Listeria monocytogenes in Meat Products
Nasim Khorshidian, Elham Khanniri, Mehrdad Mohammadi, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 73
Detection of biogenic amines in several foods with different sample treatments: An overview
Helena Vasconcelos, José M. M. M. de Almeida, Ana Matias, et al.
Trends in Food Science & Technology (2021) Vol. 113, pp. 86-96
Closed Access | Times Cited: 71
Upconversion Nanoprobes Based on a Horseradish Peroxidase-Regulated Dual-Mode Strategy for the Ultrasensitive Detection of Staphylococcus aureus in Meat
Qin Ouyang, Li Wang, Waqas Ahmad, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 34, pp. 9947-9956
Closed Access | Times Cited: 68
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