Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties
Shubham Mandliya, Anubhav Pratap‐Singh, Siddharth Vishwakarma, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2476-2476
Open Access | Times Cited: 22

Showing 22 citing articles:

Next-Generation Plant-Based Foods: Challenges and Opportunities
David Julian McClements, Lutz Großmann
Annual Review of Food Science and Technology (2023) Vol. 15, Iss. 1, pp. 79-101
Closed Access | Times Cited: 23
Novel fungal alternative proteins from Penicillium limosum for enhancing structural and functional properties of plant-based meat analogues
Changtai Zhang, Xiaohui Wu, Jian Chen, et al.
Food Chemistry (2024) Vol. 444, pp. 138627-138627
Closed Access | Times Cited: 13
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: 10
Fungalpedia, an illustrated compendium of the fungi and fungus-like taxa
KD Hyde, TB Amuhenage, CCS Apurillo, et al.
Mycosphere (2023) Vol. 14, Iss. 1, pp. 1835-1959
Open Access | Times Cited: 14
Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion
Jordan Pennells, Louise Trigona, H. R. Patel, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2168-2168
Open Access | Times Cited: 4
Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources
Raman Kumar, Aditi Guleria, Yogendra Padwad, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-50
Closed Access | Times Cited: 4
Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric Analysis
Buse N. Gürbüz, Lorenzo Pastrana, Ricardo N. Pereira, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 498-498
Open Access
High intensity ultrasonication of fermentative Jun tea: Evaluation of physicochemical, microbiological and rheological properties
Subhashree Aparimita, Sourav Misra, Chirasmita Panigrahi, et al.
Food Physics (2025), pp. 100051-100051
Open Access
Hybrid Plant-based Meat Alternatives Structured via Co-Extrusion: A Review
José Villacís‐Chiriboga, E. Mohammad Sharifi, Helga Guðný Elíasdóttir, et al.
Trends in Food Science & Technology (2025), pp. 105013-105013
Open Access
Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat
Haodong Liu, Jinchuang Zhang, Qiongling Chen, et al.
Gels (2023) Vol. 9, Iss. 6, pp. 461-461
Open Access | Times Cited: 8
Variations of nonvolatile taste components of mushrooms with different operating conditions and parameters from farm to fork
Malsha Samarasiri, Wei Ning Chen
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 11, pp. 3482-3501
Closed Access | Times Cited: 11
Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles
Siddharth Vishwakarma, Shubham Mandliya, Chandrakant Genu Dalbhagat, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1099-1099
Open Access | Times Cited: 6
Exploring sustenance: cereal legume combinations for vegan meat development
K Vignesh, Dev Kumar Yadav, D. D. Wadikar, et al.
Sustainable Food Technology (2023) Vol. 2, Iss. 1, pp. 32-47
Open Access | Times Cited: 6
The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets
Jakub Soja, Maciej Combrzyński, Tomasz Oniszczuk, et al.
Molecules (2023) Vol. 28, Iss. 4, pp. 1835-1835
Open Access | Times Cited: 5
The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue
Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 71-71
Open Access | Times Cited: 5
Fungi-based meat analogs
Awanish Singh, Nandan Sit
Elsevier eBooks (2024), pp. 99-119
Closed Access | Times Cited: 1
Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog
Namki Hwang, Bon‐Jae Gu, Yu Zhang, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2167-2167
Open Access | Times Cited: 1
Differences in the Physical Properties of Plant-Based Meat Alternatives Containing Root Vegetables
So‐Jeong Kim, Donghan Lee, Jeong-Jae Lee, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3746-3746
Open Access | Times Cited: 1
Using Pre-Fermented Sugar Beet Pulp as a Growth Medium to Produce Pleurotus Ostreatus Mycelium for Meat Alternatives
Sanne Kjærulf Todorov, Frantiska Tomasikova, Mikkel Hansen, et al.
(2024)
Closed Access
pH modulation on properties of mycelium protein isolates
Gurpreet Singh, Shubham Mandliya, Siddharth Vishwakarma, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access
Supercritical fluid extrusion of pea flour and pea protein concentrate: Effects on functional and structural attributes
Abdul Fateh Hosseini, Aamır Iqbal, Syed S. H. Rizvi
Journal of Food Science (2024)
Closed Access
Page 1

Scroll to top