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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:

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: 66

Showing 1-25 of 66 citing articles:

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: 132
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
A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most?
Giovanni Sogari, Vincenzina Caputo, Andrew Joshua Petterson, et al.
Food Research International (2023) Vol. 169, pp. 112813-112813
Open Access | Times Cited: 47
The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe
Ilona Faber, Listia Rini, Joachim J. Schouteten, et al.
Food Quality and Preference (2024) Vol. 114, pp. 105101-105101
Open Access | Times Cited: 15
Mushrooms in innovative food products: challenges and potential opportunities as meat substitutes, snacks and functional beverages
Alex Graça Contato, Carlos Adam Conté-Júnior
Trends in Food Science & Technology (2025), pp. 104868-104868
Closed Access | Times Cited: 1
Is cultured meat a promising consumer alternative? Exploring key factors determining consumer's willingness to try, buy and pay a premium for cultured meat
Meike Rombach, David Dean, Frank Vriesekoop, et al.
Appetite (2022) Vol. 179, pp. 106307-106307
Open Access | Times Cited: 46
Meat substitutes: current status, potential benefits, and remaining challenges
John B. Nezlek, Catherine A. Forestell
Current Opinion in Food Science (2022) Vol. 47, pp. 100890-100890
Closed Access | Times Cited: 41
“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
Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review
Marta Appiani, Camilla Cattaneo, Monica Laureati
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 24
Diet or lifestyle: Consumer purchase behavior of vegan retailing. A qualitative assessment
Muhammad Danish Habib, Aseel Alghamdi, Veenu Sharma, et al.
Journal of Retailing and Consumer Services (2023) Vol. 76, pp. 103584-103584
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
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
Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends
Bushra Safdar, Haochun Zhou, He Li, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3770-3770
Open Access | Times Cited: 26
Making More Sustainable Food Choices One Meal at a Time: Psychological and Practical Aspects of Meat Reduction and Substitution
Elizabeth S. Collier, Anne Normann, Kathryn L. Harris, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1182-1182
Open Access | Times Cited: 22
Tipping the next customer on the shoulder? A segmentation study and discussion of targeted marketing to further plant-rich dietary transition
Jessica Aschemann‐Witzel, Maria D.G.H. Mulders, Meike Janßen, et al.
Cleaner and Responsible Consumption (2023) Vol. 11, pp. 100154-100154
Open Access | Times Cited: 13
Gen Zs’ Willingness to Adopt Plant-Based Diets: Empirical Evidence from Greece, India and UK
Elena Raptou, Amalia Tsiami, Giulia Negro, et al.
(2024)
Open Access | Times Cited: 4
Sociodemographic and behavioural determinants of vegetarian main dish selection in a French university cafeteria: A three-month observational study with repeated measures
Laura Arrazat, Fanny Teil, Sophie Nicklaus, et al.
Appetite (2025) Vol. 207, pp. 107856-107856
Closed Access
We are a family! Exploring flexitarian households’ meat reduction practices
AK Groen, Vincenzo Fogliano, L.P.A. Steenbekkers
Appetite (2025), pp. 107860-107860
Open Access
(M)eat more plants: How category dimensions and inferences shape consumer acceptance of plant-based proteins
Miriam van der Meer, A.R.H. Fischer, Marleen C. Onwezen
Food Quality and Preference (2025), pp. 105434-105434
Closed Access
Current Challenges, and Potential Solutions to Increase Acceptance and Long-Term Consumption of Cultured Meat and Edible Insects – A Review
Jia Wen Xanthe Lin, Narmatha DO Maran, Amanda JiaYing Lim, et al.
Future Foods (2025), pp. 100544-100544
Open Access
“Planting” meat substitutes in the meat shelf: An online and two supermarket field experiments to explore the effect of placing meat substitutes next to meat
Monique van der Meer, Eva-Maria Schruff-Lim, Marleen C. Onwezen, et al.
Journal of Retailing and Consumer Services (2025) Vol. 84, pp. 104223-104223
Open Access
Plant-Based Meat Alternatives on the Island of Ireland: Changes in the Market and Comparisons with Conventional Meat
Leona Lindberg, Jayne V. Woodside, Hannah K. Fitzgerald, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 903-903
Open Access
Consumers' perceptions of plant-based alternatives relative to the foods they directly imitate
Jonathan Kershaw, Alissa A. Nolden, Lydia Ellinger, et al.
Food Quality and Preference (2025), pp. 105519-105519
Closed Access
Comparing meat abstainers with avid meat eaters and committed meat reducers
M.C.D. Verain, Hans Dagevos
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 21
Just a matter of taste? Understanding rationalizations for dairy consumption and their associations with sensory expectations of plant-based milk alternatives
Elizabeth S. Collier, Kathryn L. Harris, Marcus Bendtsen, et al.
Food Quality and Preference (2022) Vol. 104, pp. 104745-104745
Open Access | Times Cited: 20
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