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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:

Meat, beyond the plate. Data-driven hypotheses for understanding consumer willingness to adopt a more plant-based diet
João Graça, Abílio Oliveira, Maria Manuela Calheiros
Appetite (2015) Vol. 90, pp. 80-90
Open Access | Times Cited: 234

Showing 1-25 of 234 citing articles:

Consumer perception and behaviour regarding sustainable protein consumption: A systematic review
Christina Hartmann, Michael Siegrist
Trends in Food Science & Technology (2017) Vol. 61, pp. 11-25
Closed Access | Times Cited: 676
The Global Food‐Energy‐Water Nexus
Paolo D’Odorico, Kyle Frankel Davis, Lorenzo Rosa, et al.
Reviews of Geophysics (2018) Vol. 56, Iss. 3, pp. 456-531
Open Access | Times Cited: 631
Consumer Attitudes Towards Environmental Concerns of Meat Consumption: A Systematic Review
Ruben Sánchez-Sabaté, Joan Sabaté
International Journal of Environmental Research and Public Health (2019) Vol. 16, Iss. 7, pp. 1220-1220
Open Access | Times Cited: 462
Attached to meat? (Un)Willingness and intentions to adopt a more plant-based diet
João Graça, Maria Manuela Calheiros, Abílio Oliveira
Appetite (2015) Vol. 95, pp. 113-125
Closed Access | Times Cited: 417
Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: a review of influence factors
Susanne Stoll‐Kleemann, U. Schmidt
Regional Environmental Change (2016) Vol. 17, Iss. 5, pp. 1261-1277
Open Access | Times Cited: 382
Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions
João Graça, Cristina Godinho, Mónica Trüninger
Trends in Food Science & Technology (2019) Vol. 91, pp. 380-390
Open Access | Times Cited: 345
Plant-based meat analogues: from niche to mainstream
Fatma Boukid
European Food Research and Technology (2020) Vol. 247, Iss. 2, pp. 297-308
Closed Access | Times Cited: 333
Greedy or needy? Land use and climate impacts of food in 2050 under different livestock futures
Elin Röös, Bojana Bajželj, Pete Smith, et al.
Global Environmental Change (2017) Vol. 47, pp. 1-12
Open Access | Times Cited: 327
Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic
Cristino Alberto Gómez Luciano, Luís Kluwe de Aguiar, Frank Vriesekoop, et al.
Food Quality and Preference (2019) Vol. 78, pp. 103732-103732
Closed Access | Times Cited: 253
A Comprehensive Review of the Benefits of and the Barriers to the Switch to a Plant-Based Diet
András Fehér, Michał Gazdecki, Miklós Véha, et al.
Sustainability (2020) Vol. 12, Iss. 10, pp. 4136-4136
Open Access | Times Cited: 213
Understanding the attitudes and perceptions of vegetarian and plant-based diets to shape future health promotion programs
Tricia Corrin, Andrew Papadopoulos
Appetite (2016) Vol. 109, pp. 40-47
Closed Access | Times Cited: 211
We Can’t Keep Meating Like This: Attitudes towards Vegetarian and Vegan Diets in the United Kingdom
Christopher Bryant
Sustainability (2019) Vol. 11, Iss. 23, pp. 6844-6844
Open Access | Times Cited: 194
Green Returns to Education: Does Schooling Contribute to Pro-Environmental Behaviours? Evidence from Thailand
Thanyaporn Chankrajang, Raya Muttarak
Ecological Economics (2016) Vol. 131, pp. 434-448
Open Access | Times Cited: 182
Towards reduced meat consumption: A systematic literature review of intervention effectiveness, 2001–2019
Tatjana Kwasny, Karin Dobernig, Petra Riefler
Appetite (2021) Vol. 168, pp. 105739-105739
Open Access | Times Cited: 179
Meat analogs: Protein restructuring during thermomechanical processing
Akashdeep Singh Beniwal, Jaspreet Singh, Lovedeep Kaur, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 2, pp. 1221-1249
Closed Access | Times Cited: 116
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: 94
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: 83
Meet the meatless: Demand for new generation plant‐based meat alternatives
Shuoli Zhao, Lingxiao Wang, Wuyang Hu, et al.
Applied Economic Perspectives and Policy (2022) Vol. 45, Iss. 1, pp. 4-21
Closed Access | Times Cited: 79
Development of plant-based meat analogs using 3D printing: Status and opportunities
Yaxin Wen, Chhychhy Chao, Quang Tuan, et al.
Trends in Food Science & Technology (2022) Vol. 132, pp. 76-92
Closed Access | Times Cited: 73
No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products
Birgit van Dijk, Kirsi Jouppila, Mari Sandell, et al.
Food Quality and Preference (2023) Vol. 108, pp. 104886-104886
Open Access | Times Cited: 42
Exploring perceptions of sustainable proteins and meat attachment
Victoria Emma Circus, Rosie Robison
British Food Journal (2018) Vol. 121, Iss. 2, pp. 533-545
Open Access | Times Cited: 137
(Not) Eating for the environment: The impact of restaurant menu design on vegetarian food choice
Linda Bacon, Dario Krpan
Appetite (2018) Vol. 125, pp. 190-200
Open Access | Times Cited: 134
Neutralising the meat paradox: Cognitive dissonance, gender, and eating animals
Elisha Dowsett, Carolyn Semmler, Heather J. Bray, et al.
Appetite (2018) Vol. 123, pp. 280-288
Closed Access | Times Cited: 120
Situating moral disengagement: Motivated reasoning in meat consumption and substitution
João Graça, Maria Manuela Calheiros, Abílio Oliveira
Personality and Individual Differences (2015) Vol. 90, pp. 353-364
Closed Access | Times Cited: 119
Consumer acceptance of blending plant-based ingredients into traditional meat-based foods: Evidence from the meat-mushroom blend
Mark Lang
Food Quality and Preference (2019) Vol. 79, pp. 103758-103758
Closed Access | Times Cited: 118
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