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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:

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges
Marco Montemurro, Erica Pontonio, Rossana Coda, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 316-316
Open Access | Times Cited: 173

Showing 1-25 of 173 citing articles:

Fermentation of plant‐based dairy alternatives by lactic acid bacteria
Aimee Harper, Renwick C. J. Dobson, Vanessa K. Morris, et al.
Microbial Biotechnology (2022) Vol. 15, Iss. 5, pp. 1404-1421
Open Access | Times Cited: 121
Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese
Yiguo Zhao, Hoda Khalesi, Jun He, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108493-108493
Open Access | Times Cited: 79
Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
Fatma Boukid, Abdo Hassoun, Ahmed Zouari, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1005-1005
Open Access | Times Cited: 59
Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations
Sara R. Jaeger, Armand V. Cardello, David Jin, et al.
Food Research International (2023) Vol. 167, pp. 112666-112666
Open Access | Times Cited: 43
A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture
Rachael Moss, Jeanne LeBlanc, Mackenzie Gorman, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1709-1709
Open Access | Times Cited: 43
The Nutritional Quality of Plant-Based Foods
Alissa A. Nolden, Ciarán G. Forde
Sustainability (2023) Vol. 15, Iss. 4, pp. 3324-3324
Open Access | Times Cited: 42
Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits
Belén Hidalgo-Fuentes †, Edgar De Jesús-José †, Anselmo de J. Cabrera-Hidalgo, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 844-844
Open Access | Times Cited: 31
Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties
Ulisa Pachekrepapol, Yanin Kokhuenkhan, Jarinya Ongsawat
International Journal of Gastronomy and Food Science (2021) Vol. 25, pp. 100393-100393
Closed Access | Times Cited: 67
The potential of legume-derived proteins in the food industry
Neta Goldstein, Ram Reifen
Grain & Oil Science and Technology (2022) Vol. 5, Iss. 4, pp. 167-178
Open Access | Times Cited: 57
Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges
Mohammad Alrosan, Thuan‐Chew Tan, Azhar Mat Easa, et al.
Food Chemistry (2022) Vol. 383, pp. 132386-132386
Closed Access | Times Cited: 49
Making meat and milk from plants: A review of plant-based food for human and planetary health
Prabhu Pingali, Jocelyn Boiteau, Abhinav Choudhry, et al.
World Development (2023) Vol. 170, pp. 106316-106316
Open Access | Times Cited: 41
Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value
Damodar Dhakal, Tayyaba Younas, Ram Prasad Bhusal, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108786-108786
Open Access | Times Cited: 38
What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers
Maija Greis, Alissa A. Nolden, Amanda J. Kinchla, et al.
Food Quality and Preference (2023) Vol. 107, pp. 104848-104848
Open Access | Times Cited: 34
Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe
Sandra S. Wæhrens, Ilona Faber, Limei Gunn, et al.
Food Quality and Preference (2023) Vol. 108, pp. 104875-104875
Open Access | Times Cited: 33
Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts
Sara R. Jaeger, Davide Giacalone, David Jin, et al.
Food Quality and Preference (2023) Vol. 106, pp. 104820-104820
Open Access | Times Cited: 31
Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs
Taha Mehany, Shahida Anusha Siddiqui, Babatunde Olawoye, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7237-7267
Closed Access | Times Cited: 28
Modeling the rheological properties of plant‐based foods: Soft matter physics principles
David Julian McClements
Sustainable Food Proteins (2023) Vol. 1, Iss. 3, pp. 101-132
Open Access | Times Cited: 24
Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits
Nazanin Abbaspour
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100468-100468
Open Access | Times Cited: 15
The current advances, challenges, and future trends of plant-based yogurt
Jianwei Zang, Bingxu Yan, Haoyun Hu, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104531-104531
Closed Access | Times Cited: 14
A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction
Haibin Ren, Baolong Feng, Hong-Yao Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101259-101259
Open Access | Times Cited: 13
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
Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?
Fatma Boukid, Melisa Lamri, B.N. Dar, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2782-2782
Open Access | Times Cited: 44
An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage
K. Uruc, Ali Tekin, Didem Şahingil, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 82, pp. 103189-103189
Closed Access | Times Cited: 32
Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like
Erica Pontonio, Marco Montemurro, Cinzia Dingeo, et al.
LWT (2022) Vol. 161, pp. 113327-113327
Open Access | Times Cited: 29
Non-dairy kefir beverages: Formulation, composition, and main features
Umile Gianfranco Spizzirri, Monica Rosa Loizzo, Francesca Aiello, et al.
Journal of Food Composition and Analysis (2023) Vol. 117, pp. 105130-105130
Closed Access | Times Cited: 20
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