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 Effect of Plant-Based and Mycoprotein-Based Meat Substitute Consumption on Cardiometabolic Risk Factors: A Systematic Review and Meta-Analysis of Controlled Intervention Trials
Joshua Gibbs, Gah-Kai Leung
Dietetics (2023) Vol. 2, Iss. 1, pp. 104-122
Open Access | Times Cited: 15
Joshua Gibbs, Gah-Kai Leung
Dietetics (2023) Vol. 2, Iss. 1, pp. 104-122
Open Access | Times Cited: 15
Showing 15 citing articles:
Meat versus meat alternatives: which is better for the environment and health? A nutritional and environmental analysis of animal‐based products compared with their plant‐based alternatives
Alice Coffey, Robert Lillywhite, Oyinlola Oyebode
Journal of Human Nutrition and Dietetics (2023) Vol. 36, Iss. 6, pp. 2147-2156
Open Access | Times Cited: 24
Alice Coffey, Robert Lillywhite, Oyinlola Oyebode
Journal of Human Nutrition and Dietetics (2023) Vol. 36, Iss. 6, pp. 2147-2156
Open Access | Times Cited: 24
Mapping the evidence of novel plant-based foods: a systematic review of nutritional, health, and environmental impacts in high-income countries
Sarah Nájera Espinosa, Genevieve Hadida, Anne J. Sietsma, et al.
Nutrition Reviews (2024)
Open Access | Times Cited: 12
Sarah Nájera Espinosa, Genevieve Hadida, Anne J. Sietsma, et al.
Nutrition Reviews (2024)
Open Access | Times Cited: 12
Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects
Yaozheng Liu, William R. Aimutis, M.A. Drake
Foods (2024) Vol. 13, Iss. 7, pp. 1010-1010
Open Access | Times Cited: 7
Yaozheng Liu, William R. Aimutis, M.A. Drake
Foods (2024) Vol. 13, Iss. 7, pp. 1010-1010
Open Access | Times Cited: 7
A review on development of plant‐based meat analogues as future sustainable food
Srutee Rout, R Sowmya, Prem Prakash Srivastav
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 481-487
Closed Access | Times Cited: 15
Srutee Rout, R Sowmya, Prem Prakash Srivastav
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 481-487
Closed Access | Times Cited: 15
Animal vs Plant-Based Meat: A Hearty Debate
Matthew Nagra, Felicia Tsam, Shaun Ward, et al.
Canadian Journal of Cardiology (2024) Vol. 40, Iss. 7, pp. 1198-1209
Open Access | Times Cited: 6
Matthew Nagra, Felicia Tsam, Shaun Ward, et al.
Canadian Journal of Cardiology (2024) Vol. 40, Iss. 7, pp. 1198-1209
Open Access | Times Cited: 6
Common Nutritional Shortcomings in Vegetarians and Vegans
Joshua Gibbs, Francesco P. Cappuccio
Dietetics (2024) Vol. 3, Iss. 2, pp. 114-128
Open Access | Times Cited: 5
Joshua Gibbs, Francesco P. Cappuccio
Dietetics (2024) Vol. 3, Iss. 2, pp. 114-128
Open Access | Times Cited: 5
Nutritional Analysis of Plant-Based Meat: Current Advances and Future Potential
Padma Ishwarya Shankaran, Priyanka Kumari
Applied Sciences (2024) Vol. 14, Iss. 10, pp. 4154-4154
Open Access | Times Cited: 5
Padma Ishwarya Shankaran, Priyanka Kumari
Applied Sciences (2024) Vol. 14, Iss. 10, pp. 4154-4154
Open Access | Times Cited: 5
Plant-Based Meat Alternatives on the Island of Ireland: Changes in the Market and Comparisons with Conventional Meat
Leona Lindberg, Jayne V. Woodside, Hannah K. Fitzgerald, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 903-903
Open Access
Leona Lindberg, Jayne V. Woodside, Hannah K. Fitzgerald, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 903-903
Open Access
Nutritional Quality, Safety and Environmental Benefits of Alternative Protein Sources—An Overview
Anna Choręziak, Dawid Rosiejka, Joanna Michałowska, et al.
Nutrients (2025) Vol. 17, Iss. 7, pp. 1148-1148
Open Access
Anna Choręziak, Dawid Rosiejka, Joanna Michałowska, et al.
Nutrients (2025) Vol. 17, Iss. 7, pp. 1148-1148
Open Access
Investigating the Incorporation of plant-based meat alternative in Asian culinary practices
Bushra Safdar, Zijia Zhang, Jinnuo Cao, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101170-101170
Closed Access
Bushra Safdar, Zijia Zhang, Jinnuo Cao, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101170-101170
Closed Access
The effects of substituting red and processed meat for mycoprotein on biomarkers of cardiovascular risk in healthy volunteers: an analysis of secondary endpoints from Mycomeat
Dominic N. Farsi, José Lara, Tim J. A. Finnigan, et al.
European Journal of Nutrition (2023) Vol. 62, Iss. 8, pp. 3349-3359
Open Access | Times Cited: 7
Dominic N. Farsi, José Lara, Tim J. A. Finnigan, et al.
European Journal of Nutrition (2023) Vol. 62, Iss. 8, pp. 3349-3359
Open Access | Times Cited: 7
Characterization of flours from some underutilized carbohydrate sources of Thailand for potential food applications
Saranchanok Wonglek, Chuchat Jaikaew, Yukiharu Ogawa, et al.
LWT (2024) Vol. 199, pp. 116079-116079
Open Access | Times Cited: 2
Saranchanok Wonglek, Chuchat Jaikaew, Yukiharu Ogawa, et al.
LWT (2024) Vol. 199, pp. 116079-116079
Open Access | Times Cited: 2
Plant-based meat alternatives and cardiometabolic health: A systematic review and meta-analysis
Rubén Fernández‐Rodríguez, Bruno Bizzozero‐Peroni, Valentina Díaz-Goñi, et al.
American Journal of Clinical Nutrition (2024)
Closed Access | Times Cited: 2
Rubén Fernández‐Rodríguez, Bruno Bizzozero‐Peroni, Valentina Díaz-Goñi, et al.
American Journal of Clinical Nutrition (2024)
Closed Access | Times Cited: 2
FİLAMENTLİ FUNGUSLARIN (KÜFLERİN) ALTERNATİF BESİN KAYNAĞI OLARAK DEĞERLENDİRİLMESİ
Burcu Kaya, Yonca Karagül Yuceer
GIDA / THE JOURNAL OF FOOD (2024) Vol. 49, Iss. 4, pp. 751-765
Open Access
Burcu Kaya, Yonca Karagül Yuceer
GIDA / THE JOURNAL OF FOOD (2024) Vol. 49, Iss. 4, pp. 751-765
Open Access
Perceptions of processed foods as unhealthy: heuristic strength, prevalence, and potential implications for the protein shift
Elizabeth S. Collier, Kathryn L. Harris, Marcus Bendtsen, et al.
Future Foods (2024), pp. 100445-100445
Open Access
Elizabeth S. Collier, Kathryn L. Harris, Marcus Bendtsen, et al.
Future Foods (2024), pp. 100445-100445
Open Access
