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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:

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

Showing 1-25 of 114 citing articles:

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
Meat Analogues in the Perspective of Recent Scientific Research: A Review
Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 105-105
Open Access | Times Cited: 96
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: 67
What's your beef with meat substitutes? Exploring barriers and facilitators for meat substitutes in omnivores, vegetarians, and vegans
Eleanor Kerslake, Joya A. Kemper, Denise Conroy
Appetite (2021) Vol. 170, pp. 105864-105864
Closed Access | Times Cited: 65
Sensory acceptability of new plant protein meat substitutes
Sylvie Cordelle, Andréas Redl, Pascal Schlich
Food Quality and Preference (2022) Vol. 98, pp. 104508-104508
Open Access | Times Cited: 63
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
Novel plant-based meat alternatives: future opportunities and health considerations
Megan Flint, Simon Bowles, Anthony Lynn, et al.
Proceedings of The Nutrition Society (2023) Vol. 82, Iss. 3, pp. 370-385
Open Access | Times Cited: 38
A meta-review of consumer behaviour studies on meat reduction and alternative protein acceptance
Marleen C. Onwezen, Hans Dagevos
Food Quality and Preference (2023) Vol. 114, pp. 105067-105067
Open Access | Times Cited: 28
“I guess it's quite trendy”: A qualitative insight into young meat-eaters’ sustainable food consumption habits and perceptions towards current and future protein alternatives
Hannah Ford, Joanne Gould, Lukas Danner, et al.
Appetite (2023) Vol. 190, pp. 107025-107025
Open Access | Times Cited: 26
Exploring everyday life dynamics in meat reduction - A cluster analysis of flexitarians in Denmark
Bente Halkier, Thomas Bøker Lund
Appetite (2023) Vol. 183, pp. 106487-106487
Open Access | Times Cited: 23
Plant-based dietary shift: Current trends, barriers, and carriers
Vincent Abe-Inge, Raphael Aidoo, Mariana Moncada de la Fuente, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104292-104292
Closed Access | Times Cited: 23
Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat
Caroline Giezenaar, Rebekah E. Orr, A. Jonathan R. Godfrey, et al.
Food Research International (2024) Vol. 188, pp. 114465-114465
Open Access | Times Cited: 14
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: 13
Consumers’ attachment to meat: Association between sensory properties and preferences for plant-based meat alternatives
Ansung Kim, Åsa Öström, Mihaela Mihnea, et al.
Food Quality and Preference (2024) Vol. 116, pp. 105134-105134
Open Access | Times Cited: 11
SANS and SAXS: A Love Story to unravel structural evolution of soy proteins and polysaccharide fibres during high moisture extrusion for meat alternatives
Ekaterina D. Garina, Ruud den Adel, John van Duynhoven, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110121-110121
Open Access | Times Cited: 8
Consumer adoption of plant-based meat substitutes: A network of social practices
Samantha K. White, Paul W. Ballantine, Lucie K. Ozanne
Appetite (2022) Vol. 175, pp. 106037-106037
Closed Access | Times Cited: 36
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
Reducing meat consumption: The influence of life course transitions, barriers and enablers, and effective strategies according to young Dutch adults
Saskia W. van den Berg, Annelien C. van den Brink, Annemarie Wagemakers, et al.
Food Quality and Preference (2022) Vol. 100, pp. 104623-104623
Open Access | Times Cited: 30
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
A method to identify barriers to and enablers of implementing climate change mitigation options
Linda Steg, Janet Veldstra, Kiane de Kleijne, et al.
One Earth (2022) Vol. 5, Iss. 11, pp. 1216-1227
Open Access | Times Cited: 29
Upcycling of food waste and food loss – A sustainable approach in the food sector
B. Rakesh, R. Mahendran
Trends in Food Science & Technology (2023) Vol. 143, pp. 104274-104274
Closed Access | Times Cited: 19
Gradual behaviour change towards meat reduction: Development and validation of a novel decisional balance scale
Anna-Maria Strässner, Christina Hartmann
Appetite (2023) Vol. 186, pp. 106537-106537
Open Access | Times Cited: 17
Willingness to reduce meat consumption among U.S. flexitarians: Sampling, segmentation, and judgmental latitudes
Allen Zimmerman
Food Quality and Preference (2024) Vol. 118, pp. 105194-105194
Closed Access | Times Cited: 5
Are Emirati consumers in United Arab Emirates open to alternative proteins? Insights into their attitudes and willingness to replace animal protein sources
Sajid Maqsood, Feyisola Fisayo Ajayi, Hussein Mostafa, et al.
Frontiers in Sustainable Food Systems (2025) Vol. 9
Open Access
Beyond the individual: testing and applying a collective protection motivation model for pro-environmental behaviors
Marie Chevrier, Lucia Bosone, Franck Zenasni, et al.
Current Psychology (2025)
Closed Access
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