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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:

The next protein transition
H. Aiking, J. de Boer
Trends in Food Science & Technology (2018) Vol. 105, pp. 515-522
Open Access | Times Cited: 332

Showing 1-25 of 332 citing articles:

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions
João Graça, Cristina Godinho, Mónica Trüninger
Trends in Food Science & Technology (2019) Vol. 91, pp. 380-390
Open Access | Times Cited: 353
Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union
Alessandra Grasso, Yung Hung, Margreet R. Olthof, et al.
Nutrients (2019) Vol. 11, Iss. 8, pp. 1904-1904
Open Access | Times Cited: 276
Emergent food proteins – Towards sustainability, health and innovation
Luiz Henrique Fasolin, Ricardo N. Pereira, Ana C. Pinheiro, et al.
Food Research International (2019) Vol. 125, pp. 108586-108586
Open Access | Times Cited: 230
Finding flexitarians: Current studies on meat eaters and meat reducers
Hans Dagevos
Trends in Food Science & Technology (2021) Vol. 114, pp. 530-539
Open Access | Times Cited: 173
Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking
Steven H.V. Cornet, Silvia J.E. Snel, Floor K.G. Schreuders, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 12, pp. 3264-3280
Open Access | Times Cited: 165
Turning Food Protein Waste into Sustainable Technologies
Mohammad Peydayesh, Massimo Bagnani, Wei Long Soon, et al.
Chemical Reviews (2022) Vol. 123, Iss. 5, pp. 2112-2154
Open Access | Times Cited: 141
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: 119
Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient
Jack Yang, Remco Kornet, Claudine F. Diedericks, et al.
Food Structure (2022) Vol. 31, pp. 100254-100254
Open Access | Times Cited: 76
Plant-Based Proteins: The Good, Bad, and Ugly
William R. Aimutis
Annual Review of Food Science and Technology (2022) Vol. 13, Iss. 1, pp. 1-17
Open Access | Times Cited: 71
Hypotheses concerning structuring of extruded meat analogs
R.G.M. van der Sman, Atze Jan van der Goot
Current Research in Food Science (2023) Vol. 6, pp. 100510-100510
Open Access | Times Cited: 64
Edible insect as an alternative protein source: a review on the chemistry and functionalities of proteins under different processing methods
Lucas Sales Queiroz, Naaman Francisco Nogueira Silva, Flemming Jessen, et al.
Heliyon (2023) Vol. 9, Iss. 4, pp. e14831-e14831
Open Access | Times Cited: 55
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
Plant-based proteins from agro-industrial waste and by-products: Towards a more circular economy
Milad Hadidi, Fatemeh Aghababaei, Diego J. González-Serrano, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129576-129576
Closed Access | Times Cited: 29
A systematic review of the definitions, narratives and paths forwards for a protein transition in high-income countries
Océane Duluins, Philippe V. Baret
Nature Food (2024) Vol. 5, Iss. 1, pp. 28-36
Open Access | Times Cited: 26
Which are the most promising protein sources for meat alternatives?
Bruno Etter, Fabienne Michel, Michael Siegrist
Food Quality and Preference (2024) Vol. 119, pp. 105226-105226
Open Access | Times Cited: 18
Physicochemical and functional properties of plant proteins before and after extrusion texturization
Ruoshi Xiao, Jenna Flory, Sajid Alavi, et al.
Food Hydrocolloids (2025), pp. 111119-111119
Closed Access | Times Cited: 3
Meat Analogues in the Perspective of Recent Scientific Research: A Review
Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 105-105
Open 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
Novel foods in the European Union: Scientific requirements and challenges of the risk assessment process by the European Food Safety Authority
Ermolaos Ververis, Reinhard Ackerl, Domenico Azzollini, et al.
Food Research International (2020) Vol. 137, pp. 109515-109515
Open Access | Times Cited: 96
Environmental impact of microbial protein from potato wastewater as feed ingredient: Comparative consequential life cycle assessment of three production systems and soybean meal
Marc Spiller, Maarten Muys, Gustavo Papini, et al.
Water Research (2019) Vol. 171, pp. 115406-115406
Closed Access | Times Cited: 89
Consumption orientations may support (or hinder) transitions to more plant-based diets
João Graça, Mónica Trüninger, Luís Junqueira, et al.
Appetite (2019) Vol. 140, pp. 19-26
Open Access | Times Cited: 85
Potential Role of Technology Innovation in Transformation of Sustainable Food Systems: A Review
Nawab Khan, Ram L. Ray, Hazem S. Kassem, et al.
Agriculture (2021) Vol. 11, Iss. 10, pp. 984-984
Open Access | Times Cited: 84
Current research on the ecosystem service potential of legume inclusive cropping systems in Europe. A review
Lenora Ditzler, Dirk F. van Apeldoorn, Fernando Pellegrini, et al.
Agronomy for Sustainable Development (2021) Vol. 41, Iss. 2
Open Access | Times Cited: 74
Perspectives on Future Protein Production
Michelle L. Colgrave, Sonja Dominik, Aarti B. Tobin, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 50, pp. 15076-15083
Open Access | Times Cited: 72
Food Security and Sustainability: Discussing the Four Pillars to Encompass Other Dimensions
Raquel P. F. Guiné, Maria Lúcia Pato, Cristina A. Costa, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2732-2732
Open Access | Times Cited: 71
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