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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:

Status of meat alternatives and their potential role in the future meat market — A review
Hyun Jung Lee, Hae In Yong, Minsu Kim, et al.
Asian-Australasian Journal of Animal Sciences (2020) Vol. 33, Iss. 10, pp. 1533-1543
Open Access | Times Cited: 220

Showing 1-25 of 220 citing articles:

Technologies and perspectives for achieving carbon neutrality
Fang Wang, Jean Damascene Harindintwali, Zhizhang Yuan, et al.
The Innovation (2021) Vol. 2, Iss. 4, pp. 100180-100180
Open Access | Times Cited: 987
Flavor challenges in extruded plant‐based meat alternatives: A review
Yaqin Wang, Fabio Tuccillo, Anna‐Maija Lampi, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2898-2929
Open Access | Times Cited: 162
Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison
Hualu Zhou, Yuying Hu, Yunbing Tan, et al.
Food Chemistry (2021) Vol. 364, pp. 130439-130439
Open Access | Times Cited: 143
Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges
Marcin Andrzej Kurek, Anna Onopiuk, Ewelina Pogorzelska-Nowicka, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 957-957
Open Access | Times Cited: 120
Trends and ideas in technology, regulation and public acceptance of cultured meat
Xin Guan, Qingzi Lei, Qiyang Yan, et al.
Future Foods (2021) Vol. 3, pp. 100032-100032
Open Access | Times Cited: 108
Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate
Anum Ishaq, Shafeeqa Irfan, Arooba Sameen, et al.
Current Research in Food Science (2022) Vol. 5, pp. 973-983
Open Access | Times Cited: 95
Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative
Francis Ayimbila, Suttipun Keawsompong
Current Nutrition Reports (2023) Vol. 12, Iss. 2, pp. 290-307
Open Access | Times Cited: 90
Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research
Shahida Anusha Siddiqui, Nur Alim Bahmid, M M Chayan Mahmud, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6630-6651
Open Access | Times Cited: 84
Meat Consumption, Sustainability and Alternatives: An Overview of Motives and Barriers
Maria Font‐i‐Furnols
Foods (2023) Vol. 12, Iss. 11, pp. 2144-2144
Open Access | Times Cited: 51
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: 20
Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage
Malsha Dinali, Rumesh Liyanage, Mayumi Silva, et al.
Food Reviews International (2024) Vol. 40, Iss. 9, pp. 2940-2968
Open Access | Times Cited: 17
Muscle stem cell isolation and in vitro culture for meat production: A methodological review
Kwang‐Hwan Choi, Ji Won Yoon, Minsu Kim, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 1, pp. 429-457
Open Access | Times Cited: 107
Meat Analogues in the Perspective of Recent Scientific Research: A Review
Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 105-105
Open Access | Times Cited: 101
Essential oils as natural antimicrobials applied in meat and meat products—a review
Jiali Ji, Shiv Shankar, Fiona Royon, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 8, pp. 993-1009
Closed Access | Times Cited: 79
Bioprocessing technology of muscle stem cells: implications for cultured meat
Xin Guan, Jingwen Zhou, Guocheng Du, et al.
Trends in biotechnology (2021) Vol. 40, Iss. 6, pp. 721-734
Closed Access | Times Cited: 66
A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues
Miguel Lima, Rui Costa, Ivo Rodrigues, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2053-2053
Open Access | Times Cited: 66
Textured wheat and pea proteins for meat alternative applications
Clodualdo C. Maniñgat, Tanya Jeradechachai, Michael R. Buttshaw
Cereal Chemistry (2021) Vol. 99, Iss. 1, pp. 37-66
Closed Access | Times Cited: 58
Is “cultured meat” a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations?
Sghaïer Chriki, Marie‐Pierre Ellies‐Oury, Jean-François J.-F. Hocquette
Animal Frontiers (2022) Vol. 12, Iss. 1, pp. 35-42
Open Access | Times Cited: 58
Starch and protein recovery from brewer’s spent grain using hydrothermal pretreatment and their conversion to edible filamentous fungi – A brewery biorefinery concept
Mohsen Parchami, Jorge A. Ferreira, Mohammad J. Taherzadeh
Bioresource Technology (2021) Vol. 337, pp. 125409-125409
Open Access | Times Cited: 57
Consumers’ attitudes towards sustainable alternative protein sources: Comparing seaweed, insects and jellyfish in Italy
Nadia Palmieri, Chiara Nervo, Luisa Torri
Food Quality and Preference (2022) Vol. 104, pp. 104735-104735
Closed Access | Times Cited: 51
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: 44
Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment
Kiyota Sakai, Yukihide Sato, Masamichí Okada, et al.
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 41
Studies on Meat Alternatives with a Focus on Structuring Technologies
Seung Yun Lee, Da Young Lee, Jae Won Jeong, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 7, pp. 1389-1412
Closed Access | Times Cited: 38
Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives
Elena S. Inguglia, Zuo Song, Joseph P. Kerry, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2062-2062
Open Access | Times Cited: 32
Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review
Marta Appiani, Camilla Cattaneo, Monica Laureati
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 31
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