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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:

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

Showing 1-25 of 44 citing articles:

Nutritional Profiles of Non-Dairy Plant-Based Cheese Alternatives
Winston J. Craig, Ann Reed Mangels, Cecilia J. Brothers
Nutrients (2022) Vol. 14, Iss. 6, pp. 1247-1247
Open Access | Times Cited: 74
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
Vegan Egg: A Future-Proof Food Ingredient?
Fatma Boukid, Mohammed Gagaoua
Foods (2022) Vol. 11, Iss. 2, pp. 161-161
Open Access | Times Cited: 45
Are plant-based alternatives healthier? A two-dimensional evaluation from nutritional and processing standpoints
Sara De las Heras-Delgado, Sangeetha Shyam, Èrica Cunillera, et al.
Food Research International (2023) Vol. 169, pp. 112857-112857
Open Access | Times Cited: 31
FORMULATION AND NUTRITIONAL QUALITY OF PLANT BASED CHEESE SOLD IN ITALY
Andrea Bresciani, Paola Biscotti, Donato Angelino, et al.
Applied Food Research (2025), pp. 100816-100816
Open Access | Times Cited: 1
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters
Marina Mefleh, Michele Faccia, Giuseppe Natrella, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3578-3578
Open Access | Times Cited: 35
Vegan nutrition: a preliminary guide for health professionals
Christian Koeder, Federico J.A. Pérez-Cueto
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 3, pp. 670-707
Closed Access | Times Cited: 34
Seafood alternatives: assessing the nutritional profile of products sold in the global market
Fatma Boukid, Marie‐Christin Baune, Mohammed Gagaoua, et al.
European Food Research and Technology (2022) Vol. 248, Iss. 7, pp. 1777-1786
Open Access | Times Cited: 31
A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States
Astrid E. D’Andrea, Amanda J. Kinchla, Alissa A. Nolden
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 20
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
Addressing the safety of new food sources and production systems
Yong Quan Tan, How Chee Ong, Adeline Mei Hui Yong, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 8
A systematic review of articles influencing United States retail cheese packaging, labeling, and market trends related to cheese in the marketplace and cheese during consumption
David Hutchins, Rupert Andrew Hurley
Journal of Dairy Science (2024)
Open Access | Times Cited: 6
Prebiotics in non-dairy products: Technological and physiological functionality, challenges, and perspectives
Tatiana Colombo Pimentel, Bianca Beatriz Torres de Assis, Caíque dos Santos Rocha, et al.
Food Bioscience (2022) Vol. 46, pp. 101585-101585
Closed Access | Times Cited: 26
Legume milk-based yogurt mimetics structured using glucono-δ-lactone
Laura Hanley, Stacie Dobson, Alejandro G. Marangoni
Food Research International (2024) Vol. 184, pp. 114259-114259
Open Access | Times Cited: 5
Consumers’ perceptions of healthiness and environmental friendliness of plant-based and dairy product concepts
Luana Giacone, Michael Siegrist, Angela Stadelmann, et al.
Food and Humanity (2024) Vol. 2, pp. 100288-100288
Open Access | Times Cited: 5
Drivers and Barriers for Plant-Based Cheese Alternatives Adoption: Insights from Diverse Consumer Clusters
Marloes D. Schimmel, Jonas Yde Junge, Niki Alexi, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1162-1162
Open Access
From aperitif to candy: Calcium-induced crust formation in vegan gummies through in situ rheology
Arturo Winters, Vincenzo Ianniello
Physics of Fluids (2025) Vol. 37, Iss. 3
Open Access
Do researchers use the list of ingredients to analyze the health and nutritional properties of packaged foods? A scoping review
Mariana Vieira dos Santos Kraemer, Ana Carolina Fernandes, Maria Cecília Cury Chaddad, et al.
(2025) Vol. 2, Iss. 2
Closed Access
Holistic benefits of plant-based foods for sustainable agri-food systems
Fatma Boukid
Current Opinion in Food Science (2024) Vol. 58, pp. 101184-101184
Closed Access | Times Cited: 3
Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer
Zhao Jia, Bhesh Bhandari, Claire Gaïani, et al.
Food Structure (2023) Vol. 36, pp. 100322-100322
Closed Access | Times Cited: 8
Behind vegan label: What's really in some certified vegan products in Brazil
Nathalia Lage Policarpo, Anderson Junger Teodoro, Vânia Mayumi Nakajima
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1814-1828
Closed Access | Times Cited: 2
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties
Paola Conte, Maria Paciulli, Marina Mefleh, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 9, pp. 2363-2373
Closed Access | Times Cited: 2
Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing
Marta Maganinho, Carla Almeida, Patrícia Padrão
Foods (2024) Vol. 13, Iss. 11, pp. 1752-1752
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
Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder
Hatice Baygut, Dorota Cais‐Sokolińska, Paulina Bielska, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 324-324
Open Access | Times Cited: 5
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