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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:

Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study
Neda Rousta, Coralie Hellwig, Steven Wainaina, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2774-2774
Open Access | Times Cited: 52

Showing 1-25 of 52 citing articles:

Understanding barriers to consumption of plant-based foods and beverages: insights from sensory and consumer science
Davide Giacalone, Mathias P. Clausen, Sara R. Jaeger
Current Opinion in Food Science (2022) Vol. 48, pp. 100919-100919
Open Access | Times Cited: 139
Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review
Izalin Zahari, Karolina Östbring, Jeanette Purhagen, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2870-2870
Open Access | Times Cited: 83
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: 22
Microbial protein sources: A comprehensive review on the potential usage of fungi and cyanobacteria in sustainable food systems
Nagarjuna Prakash Dalbanjan, Manjunath P. Eelager, Shivayogi S. Narasagoudr
Food and Humanity (2024) Vol. 3, pp. 100366-100366
Closed Access | Times Cited: 19
Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues
Awanish Singh, Nandan Sit
Food and Bioprocess Technology (2022) Vol. 15, Iss. 12, pp. 2664-2682
Closed Access | Times Cited: 45
A systematic review on drivers influencing consumption of edible mushrooms and innovative mushroom-containing products
Rachele De Cianni, Liam Pippinato, Teresina Mancuso
Appetite (2023) Vol. 182, pp. 106454-106454
Closed Access | Times Cited: 32
Role of plant protein on the quality and structure of meat analogs: A new perspective for vegetarian foods
Md. Anisur Rahman Mazumder, Worawan Panpipat, Manat Chaijan, et al.
Future Foods (2023) Vol. 8, pp. 100280-100280
Open Access | Times Cited: 30
Effects of fungal based bioactive compounds on human health: Review paper
Neda Rousta, Melissa Aslan, Meltem Yeşilçimen Akbaş, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7004-7027
Open Access | Times Cited: 25
Three-dimensional scaffolds, materials, and fabrication for cultured meat applications: A scoping review and future direction
Sol-Hee Lee, Jungseok Choi
Food Hydrocolloids (2024) Vol. 152, pp. 109881-109881
Closed Access | Times Cited: 16
Are plant-based meat analogues fulfilling their potentials? An Australian perspective
Owen Miller, Christopher J. Scarlett, Benu Adhikari, et al.
Future Foods (2024) Vol. 9, pp. 100305-100305
Open Access | Times Cited: 11
CFD optimization of an air lift fermenter for Fusarium venenatum fermentation
Jianyong Zhu, Wuxi Chen, Yuxiang Chen, et al.
Bioresource Technology Reports (2025) Vol. 29, pp. 102024-102024
Closed Access | Times Cited: 1
Oat Milk By-Product: A Review of Nutrition, Processing and Applications of Oat Pulp
Quan V. Vuong, Mau Dinh Le, Christian Hermansen
Food Reviews International (2025), pp. 1-38
Open Access | Times Cited: 1
Consumers’ Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review
Sergio Erick García‐Barrón, Rosa Pilar Carmona-Escutia, Enrique J. Herrera-López, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 713-713
Open Access | Times Cited: 1
Innovative mycelium‐based food: Advancing One Health through nutritional insights and environmental sustainability
Xinyi Wang, Y. P. Pei, Jiayi Wu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access | Times Cited: 1
Demo-scale production of protein-rich fungal biomass from potato protein liquor for use as innovative food and feed products
Taner Şar, Karin Larsson, Rikard Fristedt, et al.
Food Bioscience (2022) Vol. 47, pp. 101637-101637
Open Access | Times Cited: 30
Biotechnology in Future Food Lipids: Opportunities and Challenges
Qingqing Xu, Qingyun Tang, Yang Xu, et al.
Annual Review of Food Science and Technology (2023) Vol. 14, Iss. 1, pp. 225-246
Open Access | Times Cited: 18
Medical properties, market potential, and microbial production of golden polyketide curcumin for food, biomedical, and cosmetic applications
Selma Beganovic, Christoph Wittmann
Current Opinion in Biotechnology (2024) Vol. 87, pp. 103112-103112
Open Access | Times Cited: 7
Exploring the Potential of Aspergillus oryzae for Sustainable Mycoprotein Production Using Okara and Soy Whey as Cost-Effective Substrates
Putu Virgina Partha Devanthi, Ferren Pratama, Ihsan Tria Pramanda, et al.
Journal of Fungi (2024) Vol. 10, Iss. 8, pp. 555-555
Open Access | Times Cited: 7
Filamentous fungi for sustainable vegan food production systems within a circular economy: Present status and future prospects
Mukesh Kumar Awasthi, Vinay Kumar, Coralie Hellwig, et al.
Food Research International (2022) Vol. 164, pp. 112318-112318
Closed Access | Times Cited: 28
Myco-biorefinery approaches for food waste valorization: Present status and future prospects
Mukesh Kumar Awasthi, Sharareh Harirchi, Taner Şar, et al.
Bioresource Technology (2022) Vol. 360, pp. 127592-127592
Open Access | Times Cited: 24
Food Microbiology: Application of Microorganisms in Food Industry
Mohammadhassan Gholami‐Shabani, Masoomeh Shams‐Ghahfarokhi, Mehdi Razzaghi‐Abyaneh
IntechOpen eBooks (2023)
Open Access | Times Cited: 12
Filamentous fungal pellets as versatile platforms for cell immobilization: developments to date and future perspectives
Minami Ogawa, Jaime Moreno–García, Tyler J. Barzee
Microbial Cell Factories (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 4
Production of fungal biomass from oat flour for the use as a nutritious food source
Neda Rousta, Karin Larsson, Rikard Fristedt, et al.
NFS Journal (2022) Vol. 29, pp. 8-15
Open Access | Times Cited: 17
Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review
Da Young Lee, Seung Yun Lee, Seung Hyeon Yun, et al.
Food Science of Animal Resources (2023) Vol. 44, Iss. 1, pp. 1-18
Open Access | Times Cited: 10
Exploring the Potential of Distillery Vinasses through Upcycling: Pathways to a Circular Economy
María Fernanda Ramos-Reyes, Martín Esteban González‐López, Paloma Barajas-Álvarez, et al.
Environmental Technology & Innovation (2025), pp. 104072-104072
Open Access
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