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:

Food processing and emotion regulation in vegetarians and omnivores: An event-related potential investigation
Matteo Giraldo, Giulia Buodo, Michela Sarlo
Appetite (2019) Vol. 141, pp. 104334-104334
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Plant-Based Meats, Human Health, and Climate Change
Stephan van Vliet, Scott L. Kronberg, Frederick D. Provenza
Frontiers in Sustainable Food Systems (2020) Vol. 4
Open Access | Times Cited: 159
Event-related potential studies of emotion regulation: A review of recent progress and future directions
Annmarie MacNamara, Keanan J. Joyner, Julia Klawohn
International Journal of Psychophysiology (2022) Vol. 176, pp. 73-88
Open Access | Times Cited: 51
Emotion Regulation by Psychological Distance and Level of Abstraction: Two Meta-Analyses
Tal Moran, Tal Eyal
Personality and Social Psychology Review (2022) Vol. 26, Iss. 2, pp. 112-159
Closed Access | Times Cited: 40
Plant-Based Meat Analogs and Their Effects on Cardiometabolic Health: An 8-Week Randomized Controlled Trial Comparing Plant-Based Meat Analogs With Their Corresponding Animal-Based Foods
Darel Wee Kiat Toh, Amanda Simin Fu, Kervyn Ajay Mehta, et al.
American Journal of Clinical Nutrition (2024) Vol. 119, Iss. 6, pp. 1405-1416
Open Access | Times Cited: 13
Unknown impacts of plant-based meat alternatives on long-term health
Darel Wee Kiat Toh, Akila SRV, Christiani Jeyakumar Henry
Nature Food (2022) Vol. 3, Iss. 2, pp. 90-91
Closed Access | Times Cited: 33
Forty-five years of research on vegetarianism and veganism: A systematic and comprehensive literature review of quantitative studies
Gelareh Salehi, Estela Díaz, Raquel Redondo Palomo
Heliyon (2023) Vol. 9, Iss. 5, pp. e16091-e16091
Open Access | Times Cited: 18
Shades and shifts in flexitarian and meat-oriented consumer profiles in a German panel study
Anna-Maria Strässner, Werner Wirth
Appetite (2024) Vol. 197, pp. 107298-107298
Open Access | Times Cited: 5
Validation and application of a German version of the Dietarian Identity Questionnaire: Revealing differences between omnivores, vegetarians, and vegans
Hannah Kirsten, Laura‐Effi Seib‐Pfeifer, Charlotte A. Lüth, et al.
Food Quality and Preference (2020) Vol. 86, pp. 103988-103988
Closed Access | Times Cited: 31
Disturbed craving regulation to gaming cues in internet gaming disorder: Implications for uncontrolled gaming behaviors
Jialin Zhang, Shuaiyu Chen, Qing Jiang, et al.
Journal of Psychiatric Research (2021) Vol. 140, pp. 250-259
Closed Access | Times Cited: 24
Health beliefs towards kefir correlate with emotion and attitude: A study using an emoji scale in Brazil
Vinícius Rodrigues Arruda Pinto, Camila Gonçalves Teixeira, Tatiana Santos Lima, et al.
Food Research International (2019) Vol. 129, pp. 108833-108833
Closed Access | Times Cited: 28
Current trends and applications of plant origin lactobacilli in the promotion of sustainable food systems
Jatziri Mota‐Gutierrez, Luca Cocolin
Trends in Food Science & Technology (2021) Vol. 114, pp. 198-211
Closed Access | Times Cited: 17
Mood-induced changes in the cortical processing of food images in bulimia nervosa
Annika Lutz, Angelika M. Dierolf, Zoé Van Dyck, et al.
Addictive Behaviors (2020) Vol. 113, pp. 106712-106712
Open Access | Times Cited: 15
Perceived value by consumers in vegetarian food and its consequences: A study in Brazil
Rhaimá Aparecida Mendonça da Costa Birchal, Luiz Rodrigo Cunha Moura, Fernanda Carla Wasner Vasconcelos
Journal of Foodservice Business Research (2023), pp. 1-31
Closed Access | Times Cited: 5
Evaluating sensory impacts of sustained Plant-Based Diets: Altered sensitivity and hedonic responses to Meat-Related odours in Sri Lankan young adults
Sashie Abeywickrema, Sandul Gunathunga, Janitha Walpita, et al.
Food Quality and Preference (2024) Vol. 117, pp. 105151-105151
Closed Access | Times Cited: 1
Influence of Stakeholder Identities on Unfairness Perception of Local Residents toward Public Facilities: Neurocognition Evidence from the Case of Waste-to-Energy Projects in China
Xin Wan, Xinyi Luo, Pengcheng Su, et al.
Journal of Management in Engineering (2024) Vol. 40, Iss. 5
Closed Access | Times Cited: 1
Diet and odor hedonic ratings: comparative study between vegetarians, flexitarians, and omnivores
Charlotte Bontempi, Laurence Jacquot, Gérard Brand
Nutritional Neuroscience (2022) Vol. 26, Iss. 12, pp. 1232-1242
Open Access | Times Cited: 7
We Are the Earth and the Earth Is Us: How Palates Link Foodscapes, Landscapes, Heartscapes, and Thoughtscapes
Frederick D. Provenza, Cindi Anderson, Pablo Gregorini
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 7
Fearing the wurst: Robust approach bias towards non-vegetarian food images in a sample of young female vegetarian eaters
Helen Knight, Sarah L. Mowat, Constanze Hesse
Appetite (2020) Vol. 149, pp. 104617-104617
Open Access | Times Cited: 4
Identification of Food/Nonfood Visual Stimuli from Event-Related Brain Potentials
Selen Güney, Sema Arslan Kabasakal, Adil Deniz Duru, et al.
Applied Bionics and Biomechanics (2021) Vol. 2021, pp. 1-11
Open Access | Times Cited: 4
Do vegetarians expect to find meat tasty?
Blanca Aguado-López, Antônio Cândido
(2024)
Open Access
The neural correlates of emotion processing and reappraisal as reflected in EEG
Jinyu Chen, Irene van de Vijver, Evan Canny, et al.
International Journal of Psychophysiology (2024) Vol. 207, pp. 112467-112467
Closed Access
Changing the visualization of food to reduce food cue reactivity: An event-related potential study
Saša Zorjan, Andreas Gremsl, Anne Schienle
Biological Psychology (2021) Vol. 164, pp. 108173-108173
Open Access | Times Cited: 3
Capsaicin-induced pain increases neural responses to low-calorie non-spicy food cues: An ERP study
Wan‐Chen Li, Peiyi Liu, Zuoshan Li, et al.
Biological Psychology (2022) Vol. 174, pp. 108408-108408
Open Access | Times Cited: 2
Preocupação com a saúde medeia a relação entre alegação de saúde e aceitação de barras alimentícias
Vinícius Rodrigues Arruda Pinto, Jéssica Bevenuto Mattar, Laura Fernandes Melo Cabral, et al.
Brazilian Journal of Development (2019) Vol. 5, Iss. 11, pp. 24076-24081
Open Access | Times Cited: 1
The effect of diet and mindful eating on emotional intelligence: a cross-cultural study
Ayad Hajar, Harleen Kaur, Alsaykal Sura
(2020)
Open Access
Page 1 - Next Page

Scroll to top