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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:

French consumers know the benefits of pulses, but do not choose them: An exploratory study combining indirect and direct approaches
Juliana Melendrez-Ruiz, Quentin Buatois, Stéphanie Chambaron, et al.
Appetite (2019) Vol. 141, pp. 104311-104311
Open Access | Times Cited: 57

Showing 1-25 of 57 citing articles:

A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat
Marleen C. Onwezen, Emily P. Bouwman, Machiel J. Reinders, et al.
Appetite (2020) Vol. 159, pp. 105058-105058
Open Access | Times Cited: 668
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: 114
A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein
Fabienne Michel, Antti Knaapila, Christina Hartmann, et al.
Food Quality and Preference (2021) Vol. 91, pp. 104195-104195
Open Access | Times Cited: 94
Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods
Paula Varela, Gaëlle Arvisenet, Antje Gonera, et al.
Appetite (2021) Vol. 169, pp. 105793-105793
Open Access | Times Cited: 90
Consumer attitudes and beliefs towards plant-based food in different degrees of processing – The case of Sweden
Sara Spendrup, Helena Persson Hovmalm
Food Quality and Preference (2022) Vol. 102, pp. 104673-104673
Open Access | Times Cited: 40
Perspective: Plant-Based Meat Alternatives Can Help Facilitate and Maintain a Lower Animal to Plant Protein Intake Ratio
Mark Messina, Alison M. Duncan, Andrea J. Glenn, et al.
Advances in Nutrition (2023) Vol. 14, Iss. 3, pp. 392-405
Open Access | Times Cited: 26
Towards More Sustainable Diets—Attitudes, Opportunities and Barriers to Fostering Pulse Consumption in Polish Cities
Agata Szczebyło, Krystyna Rejman, Ewa Halicka, et al.
Nutrients (2020) Vol. 12, Iss. 6, pp. 1589-1589
Open Access | Times Cited: 55
Considering how farm animal welfare concerns may contribute to more sustainable diets
J. de Boer, H. Aiking
Appetite (2021) Vol. 168, pp. 105786-105786
Open Access | Times Cited: 49
Causal complexity of sustainable consumption: Unveiling the equifinal causes of purchase intentions of plant-based meat alternatives
Jishnu Bhattacharyya, M.S. Balaji, Yangyang Jiang
Journal of Business Research (2022) Vol. 156, pp. 113511-113511
Closed Access | Times Cited: 32
Meat tastes good, legumes are healthy and meat substitutes are still strange - The practice of protein consumption among Swedish consumers
Elin Röös, Annica de Groote, Andreas Stephan
Appetite (2022) Vol. 174, pp. 106002-106002
Open Access | Times Cited: 30
The motivational roots of sustainable diets: Analysis of food choice motives associated to health, environmental and socio-cultural aspects of diet sustainability in a sample of French adults
Lucile Marty, Stéphanie Chambaron, Blandine de Lauzon‐Guillain, et al.
Cleaner and Responsible Consumption (2022) Vol. 5, pp. 100059-100059
Open Access | Times Cited: 29
Willingness to replace animal-based products with pulses among consumers in different European countries
Katharina Henn, Søren Bøye Olsen, Hannelore Goddyn, et al.
Food Research International (2022) Vol. 157, pp. 111403-111403
Open Access | Times Cited: 29
Non-Pharmacological Treatments for Insulin Resistance: Effective Intervention of Plant-Based Diets—A Critical Review
Michalina Banaszak, Ilona Górna, Juliusz Przysławski
Nutrients (2022) Vol. 14, Iss. 7, pp. 1400-1400
Open Access | Times Cited: 28
Estimating consumers’ willingness to pay for plant-based meat and cultured meat in China
Bo Chen, Guzhen Zhou, Yang Hu
Food Quality and Preference (2023) Vol. 111, pp. 104962-104962
Closed Access | Times Cited: 18
Gastronomizing legumes: Can we increase legume consumption in restaurants by improving the sensory experience and modifying the portions of legumes and meat on the plate?
Audrey Cosson, Maxime Sebbane, Elsa Chevillard, et al.
Food Quality and Preference (2025), pp. 105459-105459
Closed Access
Acceptability and effect on food choices of incentives promoting more sustainable diets among low-income consumers: A qualitative study
Basile Verdeau, Anaëlle Denieul-Barbot, Sandrine Monnery-Patris
Appetite (2025) Vol. 207, pp. 107903-107903
Open Access
Fish as an alternative protein – A consumer-oriented perspective on its role in a transition towards more healthy and sustainable diets
J. de Boer, Hanna Schösler, H. Aiking
Appetite (2020) Vol. 152, pp. 104721-104721
Open Access | Times Cited: 44
Consumers’ Purchasing Intentions on the Legume Market as Evidence of Sustainable Behaviour
Magdalena Śmiglak-Krajewska, Julia Wojciechowska-Solis, Domenico Viti
Agriculture (2020) Vol. 10, Iss. 10, pp. 424-424
Open Access | Times Cited: 41
Paying for the Greater Good?—What Information Matters for Beijing Consumers’ Willingness to Pay for Plant-Based Meat?
Hongsha Wang, Qihui Chen, Chen Zhu, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2460-2460
Open Access | Times Cited: 25
Nova fails to appreciate the value of plant‐based meat and dairy alternatives in the diet
Mark Messina, Virginia Messina
Journal of Food Science (2025) Vol. 90, Iss. 2
Open Access
Familiarity and satisfaction with plant-based meat alternatives around the world
Nicholas Poh-Jie Tan, João Graça, Christopher J. Hopwood
Future Foods (2025), pp. 100597-100597
Open Access
Exploring consumer acceptance of grass-derived proteins in the UK: A structural equation modelling approach
Anne Wambui Mumbi, Sara Arancibia, Daniel E. May, et al.
Food Quality and Preference (2025), pp. 105527-105527
Closed Access
Consumption Preferences of Pulses in the Diet of Polish People: Motives and Barriers to Replace Animal Protein with Vegetable Protein
Magdalena Śmiglak-Krajewska, Julia Wojciechowska-Solis
Nutrients (2021) Vol. 13, Iss. 2, pp. 454-454
Open Access | Times Cited: 28
Is China ready for change? Consumer behaviour towards buying plant-based meat alternatives: applying the COM-B model
Mingyu Jiang, Karim Farag
British Food Journal (2023) Vol. 125, Iss. 9, pp. 3127-3144
Closed Access | Times Cited: 12
Does the provision of information increase the substitution of animal proteins with plant-based proteins? An experimental investigation into consumer choices
Pascale Bazoche, Nicolas Guinet, Sylvaine Poret, et al.
Food Policy (2023) Vol. 116, pp. 102426-102426
Open Access | Times Cited: 10
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