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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:

Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review
Anqi Tao, Hongyu Zhang, Junnan Duan, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 19

Showing 19 citing articles:

Current challenges of alternative proteins as future foods
Yuwares Malila, Iyiola Oluwakemi Owolabi, Tanai Chotanaphuti, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 19
Legumes as an alternative protein source in plant-based foods: applications, challenges, and strategies
Xin Zhang, Zhaonan Zhang, Ao Shen, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100876-100876
Open Access | Times Cited: 8
New frontiers in flavor, color, and sweeteners during the post-COVID-19 period: A systematic review
Mehmet Turan Ayseli
Trends in Food Science & Technology (2023) Vol. 140, pp. 104144-104144
Closed Access | Times Cited: 13
Odor-scavenging capabilities of pre-formed “empty” V-type starches for beany off-flavor compounds
Jingyi Zhou, Helene Hopfer, Lingyan Kong
Food Hydrocolloids (2023) Vol. 147, pp. 109315-109315
Open Access | Times Cited: 13
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods
Anwesha Sarkar
Annual Review of Food Science and Technology (2024) Vol. 15, Iss. 1, pp. 103-123
Closed Access | Times Cited: 5
Fermentation with edible mushroom mycelia improves flavor characteristics and techno-functionalities of soybean protein
Wenjing Zhang, Zhiyang Deng, T Liu, et al.
Food Bioscience (2024) Vol. 59, pp. 104123-104123
Closed Access | Times Cited: 5
Understanding the correlation between formation of flavor compounds and dominant bacteria during Luoyang mung bean sour fermentation
Xunda Wang, Xiangyu Wang, Haiwei Lou, et al.
Food Bioscience (2024) Vol. 60, pp. 104374-104374
Closed Access | Times Cited: 4
Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food
Elisabete Hiromi Hashimoto, Aline de Cássia Campos Pena, Mário Antônio Alves da Cunha, et al.
Systems Microbiology and Biomanufacturing (2024)
Closed Access | Times Cited: 3
Improving common vetch protein isolate flavor through glutaminase-mediated deamidation
Chen Wang, Yongqiang Cheng, Ning Tang
Food Research International (2024) Vol. 195, pp. 114995-114995
Closed Access | Times Cited: 3
Meat-analog made from Javanese Grasshopper, kidney beans, and elephant foot yam as a high-protein and low-cholesterol product
Nabila Sukma Priyatnasari, Eny Palupi, Fayza Kamila, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101071-101071
Open Access | Times Cited: 2
Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria
Yiming Li, Huixin Yang, Bin Yu, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 5
Fermentation: an old and new tool for improved alternative proteins and plant-based foods
Marina Mefleh, Amira M.G. Darwish
Elsevier eBooks (2024), pp. 155-166
Closed Access | Times Cited: 1
Safety risk of using asomate to reduce acid in Citrus production
Guangyun He, Rong Xie, Xue Hou, et al.
Journal of Food Composition and Analysis (2024) Vol. 134, pp. 106537-106537
Closed Access | Times Cited: 1
Molecular mechanisms of high aldehyde dehydrogenase production for improved beany flavour regulated by the LuxS/AI-2 quorum sensing system in Limosilactobacillus fermentum A119
Yunmei Chai, Chengmeng Zi, Guangqiang Wei, et al.
LWT (2024) Vol. 207, pp. 116674-116674
Open Access | Times Cited: 1
Plant-based seafood alternatives: Current insights on the nutrition, protein-flavour interactions, and the processing of these foods.
Enoch Enorkplim Abotsi, Yashodha Panagodage, Marcia English
Current Research in Food Science (2024) Vol. 9, pp. 100860-100860
Open Access | Times Cited: 1
Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion
Antti Knaapila, Katja Kantanen, Jose Martin Ramos Diaz, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1444-1444
Open Access
Application of sustainable processes for treatment of ingredients for meat analogs
Gitana Alenčikienė, Alvija Šalaševičienė, Per Ertbjerg
Elsevier eBooks (2024), pp. 235-259
Closed Access
Molecular Mechanisms of High Aldehyde Dehydrogenase Production for Improved Beany Flavour Regulated by the Luxs/Ai-2 Quorum Sensing System in Limosilactobacillus Fermentum A119
Yunmei Chai, Chengmeng Zi, Guangqiang Wei, et al.
(2024)
Closed Access
TRANSITION TO THE FUTURE: MEAT ANALOGUES & CULTURED MEAT
Adina NICHITA, Urszula Tylewicz, Mona Elena Popa
AgroLife Scientific Journal (2023) Vol. 12, Iss. 1, pp. 132-142
Open Access | Times Cited: 1
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