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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:

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

Showing 1-25 of 668 citing articles:

Functional Performance of Plant Proteins
Kai Kai, Maija Greis, Jiakai Lu, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 594-594
Open Access | Times Cited: 189
Review of factors affecting consumer acceptance of cultured meat
Ashkan Pakseresht, Sina Ahmadi Kaliji, Maurizio Canavari
Appetite (2021) Vol. 170, pp. 105829-105829
Open Access | Times Cited: 187
Finding flexitarians: Current studies on meat eaters and meat reducers
Hans Dagevos
Trends in Food Science & Technology (2021) Vol. 114, pp. 530-539
Open Access | Times Cited: 172
Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products
Christopher Bryant
Future Foods (2022) Vol. 6, pp. 100174-100174
Open Access | Times Cited: 152
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: 150
Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review
Tieneke Kröger, Jacqueline Dupont, Lucy Büsing, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 143
A state-of-the-art review on algae pyrolysis for bioenergy and biochar production
Jiacheng Sun, Omid Norouzi, Ondřej Mašek
Bioresource Technology (2021) Vol. 346, pp. 126258-126258
Open Access | Times Cited: 142
Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities
Giulia Andreani, Giovanni Sogari, Alessandra Marti, et al.
Nutrients (2023) Vol. 15, Iss. 2, pp. 452-452
Open Access | Times Cited: 129
Understanding barriers to consumption of plant-based foods and beverages: insights from sensory and consumer science
Davide Giacalone, Mathias P. Clausen, Sara R. Jaeger
Current Opinion in Food Science (2022) Vol. 48, pp. 100919-100919
Open Access | Times Cited: 124
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: 114
Friend or Foe? The Role of Animal-Source Foods in Healthy and Environmentally Sustainable Diets
Ty Beal, Christopher D. Gardner, Mario Herrero, et al.
Journal of Nutrition (2023) Vol. 153, Iss. 2, pp. 409-425
Open Access | Times Cited: 114
Exploring the Future of Edible Insects in Europe
Simone Mancini, Giovanni Sogari, Salomon Espinosa Diaz, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 455-455
Open Access | Times Cited: 107
Incorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80%
Rachel Mazac, Jelena Meinilä, Liisa Korkalo, et al.
Nature Food (2022) Vol. 3, Iss. 4, pp. 286-293
Closed Access | Times Cited: 102
The microbial food revolution
Alicia E. Graham, Rodrigo Ledesma‐Amaro
Nature Communications (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 102
Edible insects: Challenges and prospects
A. van Huis
Entomological Research (2022) Vol. 52, Iss. 4, pp. 161-177
Closed Access | Times Cited: 101
The fourth industrial revolution in the food industry—part II: Emerging food trends
Abdo Hassoun, Alaa El‐Din A. Bekhit, Anet ­Režek ­Jambrak, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 407-437
Closed Access | Times Cited: 100
Developing algae as a sustainable food source
Crisandra J. Diaz, Kai J. Douglas, Kalisa Kang, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 92
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products
Armand V. Cardello, Fabien Llobell, Davide Giacalone, et al.
Food Quality and Preference (2022) Vol. 100, pp. 104599-104599
Open Access | Times Cited: 90
Nutritional assessment of plant-based meat analogues on the Swedish market
Susanne Bryngelsson, Hanieh Moshtaghian, Marta Bianchi, et al.
International Journal of Food Sciences and Nutrition (2022) Vol. 73, Iss. 7, pp. 889-901
Open Access | Times Cited: 84
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: 79
Do plant‐based and blend meat alternatives taste like meat? A combined sensory and choice experiment study
Vincenzina Caputo, Giovanni Sogari, Ellen J. Van Loo
Applied Economic Perspectives and Policy (2022) Vol. 45, Iss. 1, pp. 86-105
Open Access | Times Cited: 78
Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives
Abdo Hassoun, Janna Cropotova, Monica Trif, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 74
The importance of vitamin B12 for individuals choosing plant-based diets
Ali Niklewicz, A. David Smith, Alison Smith, et al.
European Journal of Nutrition (2022) Vol. 62, Iss. 3, pp. 1551-1559
Open Access | Times Cited: 69
Strategies to convince consumers to eat insects? A review
A. van Huis, Birgit A. Rumpold
Food Quality and Preference (2023) Vol. 110, pp. 104927-104927
Open Access | Times Cited: 59
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: 58
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