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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:

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
Blandine M. L. Genet, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 667-667
Open Access | Times Cited: 18

Showing 18 citing articles:

Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts
Likhitha Marlapati, Rabia Farheen Shamim Basha, Amelia Navarre, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 984-984
Open Access | Times Cited: 10
The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues
Erenay Erem, Meral Kılıç‐Akyılmaz
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 4
Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives
Guillermo Eduardo Sedó Molina, Geoffrey Ras, Denise Felix da Silva, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Open Access
Innovative dairy products by extrusion
Mikkel Lorenzen, Lı́lia Ahrné
Trends in Food Science & Technology (2025), pp. 104979-104979
Closed Access
Exploring preferences and emotional responses of a dairy-based hybrid product: The insights from consumer-centric development using different health-oriented clusters
Igor Souza de Brito, Elson Rogério Tavares Filho, Rodrigo Costa Mattos, et al.
Food Quality and Preference (2025), pp. 105537-105537
Closed Access
Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties
Anastasiia A Ushkalova, Ru Zhao, Yu Jiong Gu, et al.
Journal of Dairy Science (2025)
Open Access
Hybrid Yogurts: Exploring the Functional, Sensory and Nutritional Potential of Dairy-Plant Protein Combinations
María Paula Méndez‐Galarraga, Ana Curutchet, Mariana Rodríguez Arzuaga
Food Reviews International (2025), pp. 1-17
Closed Access
Determining the influence of hemp seed protein on the quality indicators of cheese product and the content of nutrients in it
С. М. Одінцов, Юлія Валентинівна Назаренко, Tetiana Synenko, et al.
Eastern-European Journal of Enterprise Technologies (2024) Vol. 2, Iss. 11 (128), pp. 6-12
Open Access | Times Cited: 3
Heat-Induced Lupin-Whey Protein Emulsion-Filled Gels: Microstructural and Rheological Insights
Katherine Grasberger, Anne Vuholm Sunds, Marianne Hammershøj, et al.
LWT (2024) Vol. 201, pp. 116269-116269
Open Access | Times Cited: 2
Development and Characterization of Hybrid Meat Analogs from Whey Protein-Mushroom Composite Hydrogels
Ramdattu Santhapur, Disha Jayakumar, David Julian McClements
Gels (2024) Vol. 10, Iss. 7, pp. 446-446
Open Access | Times Cited: 2
Can plant-based cheese alternatives be characterized by methods for dairy cheese? Extending dairy cheese methods to characterize plant-based cheese alternatives
Helena Braitmaier, Anna-Lena Wahl, Jörg Hinrichs, et al.
International Dairy Journal (2024) Vol. 159, pp. 106056-106056
Open Access | Times Cited: 2
Quinoa and its Co-Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products
Juana Fernández‐López, Angel J. Ponce-Martínez, Judith Rodríguez-Párraga, et al.
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 3, pp. 319-331
Open Access | Times Cited: 1
Multiphasic and mixture lactic acid bacteria screening approach for the removal of antinutrients and off-flavors present in a pea, oat and potato blend
Guillermo Eduardo Sedó Molina, Geoffrey Ras, Giovanni Barone, et al.
Food Research International (2024) Vol. 197, pp. 115200-115200
Open Access | Times Cited: 1
Integration of Sensor Fusion to Enhance Quality Assessment of White Brine Cheeses
Zlatin Zlatev, Tatjana Spahiu, Ira Taneva, et al.
Dairy (2024) Vol. 5, Iss. 2, pp. 249-270
Open Access
Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours
Anastasia Palatzidi, Olga Nikoloudaki, María García‐Torreiro, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100829-100829
Open Access
New Perspectives on the Old Uses of Traditional Medicinal and Edible Herbs: Extract and Spent Material of Persicaria hydropiper (L.) Delarbre
Marina Jovanović, Jovana Vunduk, Dragana Mitić-Ćulafić, et al.
Nutrients (2024) Vol. 16, Iss. 19, pp. 3368-3368
Open Access
Consumer evaluations of commercially available plant-based cheddar cheese alternatives reveal inferior taste, nutrition and emotional appeal
Sara R. Jaeger, David Jin, Christina M. Roigard, et al.
Food Research International (2024) Vol. 200, pp. 115452-115452
Open Access
Consumption of Cheese by Vegetarians and Vegans
Öznur CUMHUR
Advances in hospitality, tourism and the services industry (AHTSI) book series (2024), pp. 161-178
Closed Access
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