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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:

Meat traditions. The co-evolution of humans and meat
Frédéric Leroy, Istvan Praet
Appetite (2015) Vol. 90, pp. 200-211
Closed Access | Times Cited: 157

Showing 1-25 of 157 citing articles:

Eating like there's no tomorrow: Public awareness of the environmental impact of food and reluctance to eat less meat as part of a sustainable diet
Jennie I. Macdiarmid, Flora Douglas, Jonina Campbell
Appetite (2015) Vol. 96, pp. 487-493
Closed Access | Times Cited: 490
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
Resolving the Meat-Paradox: A Motivational Account of Morally Troublesome Behavior and Its Maintenance
Brock Bastian, Steve Loughnan
Personality and Social Psychology Review (2016) Vol. 21, Iss. 3, pp. 278-299
Open Access | Times Cited: 302
Meat: The balance between nutrition and health. A review
Stefaan De Smet, Els Vossen
Meat Science (2016) Vol. 120, pp. 145-156
Closed Access | Times Cited: 273
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
Drivers of meat consumption
Anna Birgitte Milford, Chantal Le Mouël, Benjamin Leon Bodirsky, et al.
Appetite (2019) Vol. 141, pp. 104313-104313
Open Access | Times Cited: 198
“If I became a vegan, my family and friends would hate me:” Anticipating vegan stigma as a barrier to plant-based diets
Kelly L. Markowski, Susan Roxburgh
Appetite (2018) Vol. 135, pp. 1-9
Closed Access | Times Cited: 184
Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers
Elizabeth S. Collier, Lisa-Maria Oberrauter, Anne Normann, et al.
Appetite (2021) Vol. 167, pp. 105643-105643
Open Access | Times Cited: 117
Animal board invited review: Animal source foods in healthy, sustainable, and ethical diets – An argument against drastic limitation of livestock in the food system
Frédéric Leroy, Fabien Abraini, Ty Beal, et al.
animal (2022) Vol. 16, Iss. 3, pp. 100457-100457
Open Access | Times Cited: 104
Consumer acceptance of novel sustainable food technologies: A multi-country survey
Davide Giacalone, Sara R. Jaeger
Journal of Cleaner Production (2023) Vol. 408, pp. 137119-137119
Open Access | Times Cited: 62
Which are the most promising protein sources for meat alternatives?
Bruno Etter, Fabienne Michel, Michael Siegrist
Food Quality and Preference (2024) Vol. 119, pp. 105226-105226
Open Access | Times Cited: 16
Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest
Zuhaib F. Bhat, James D. Morton, Susan L. Mason, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 4, pp. 1192-1208
Closed Access | Times Cited: 135
(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
Randomised controlled trial of a text messaging intervention for reducing processed meat consumption: The mediating roles of anticipated regret and intention
Valentina Carfora, Daniela Caso, Mark Conner
Appetite (2017) Vol. 117, pp. 152-160
Open Access | Times Cited: 126
Motivations, barriers, and strategies for meat reduction at different family lifecycle stages
Joya A. Kemper
Appetite (2020) Vol. 150, pp. 104644-104644
Closed Access | Times Cited: 110
Diet shift: Considering environment, health and food culture
Jingjing Yin, Degang Yang, Xinhuan Zhang, et al.
The Science of The Total Environment (2020) Vol. 719, pp. 137484-137484
Closed Access | Times Cited: 109
Meat and masculinities. Can differences in masculinity predict meat consumption, intentions to reduce meat and attitudes towards vegetarians?
Charlotte De Backer, Sara Erreygers, Charlotte De Cort, et al.
Appetite (2019) Vol. 147, pp. 104559-104559
Open Access | Times Cited: 95
The acceptance of halal food in non-Muslim countries
Stephen Wilkins, Muhammad Mohsin Butt, Farshid Shams, et al.
Journal of Islamic marketing (2019) Vol. 10, Iss. 4, pp. 1308-1331
Open Access | Times Cited: 93
People and Companion Animals: It Takes Two to Tango
Catherine E. Amiot, Brock Bastian, Pim Martens
BioScience (2016) Vol. 66, Iss. 7, pp. 552-560
Open Access | Times Cited: 91
Consumer perceptions of conventional and alternative protein sources: A mixed-methods approach with meal and product framing
Catarina Possidónio, Marília Prada, João Graça, et al.
Appetite (2020) Vol. 156, pp. 104860-104860
Open Access | Times Cited: 86
The meaning of meat: (Un)sustainable eating practices at home and out of home
Gesa Biermann, Henrike Rau
Appetite (2020) Vol. 153, pp. 104730-104730
Closed Access | Times Cited: 81
Dissociating meat from its animal origins: A systematic literature review
Nora C.G. Benningstad, Jonas R. Kunst
Appetite (2019) Vol. 147, pp. 104554-104554
Open Access | Times Cited: 79
Plant-Based Meat Alternatives: Motivational Adoption Barriers and Solutions
Steffen Jähn, Pia Furchheim, Anna-Maria Strässner
Sustainability (2021) Vol. 13, Iss. 23, pp. 13271-13271
Open Access | Times Cited: 74
To meat, or not to meat: A longitudinal investigation of transitioning to and from plant-based diets
Taciano L. Milfont, Nicole Satherley, Danny Osborne, et al.
Appetite (2021) Vol. 166, pp. 105584-105584
Closed Access | Times Cited: 67
Consumers’ attitudes towards alternatives to conventional meat products: Expectations about taste and satisfaction, and the role of disgust
Yeliz Vural, Danielle Ferriday, Peter J. Rogers
Appetite (2022) Vol. 181, pp. 106394-106394
Open Access | Times Cited: 49
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