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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:

How to enable healthier and more sustainable food practices in collective meal contexts: A scoping review.
João Graça, Lúcia Campos, David Guedes, et al.
Appetite (2023) Vol. 187, pp. 106597-106597
Open Access | Times Cited: 18

Showing 18 citing articles:

“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
Vegetarian, vegan, or plant-based? Comparing how different labels influence consumer evaluations of plant-based foods
Matthew B. Ruby, João Graça, Eero Olli
Appetite (2024) Vol. 197, pp. 107288-107288
Open Access | Times Cited: 7
Factors That Most Influence the Choice for Fast Food in a Sample of Higher Education Students in Portugal
Leandro Oliveira, António Raposo
Nutrients (2024) Vol. 16, Iss. 7, pp. 1007-1007
Open Access | Times Cited: 5
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
Call for sustainable food systems including (medical) nutrition for hospitalised children and their families
Sascha Verbruggen, Suzan Cochius den Otter, Johanna Bakker, et al.
Frontline Gastroenterology (2024) Vol. 15, Iss. e1, pp. e73-e87
Open Access | Times Cited: 2
Effects of a cafeteria-based sustainable diet intervention on the adherence to the EAT-Lancet planetary health diet and greenhouse gas emissions of consumers: a quasi-experimental study at a large German hospital
Laura Harrison, Alina Herrmann, Claudia Quitmann, et al.
Nutrition Journal (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 2
How (not) to talk about plant-based foods: Using language to support the transition to sustainable diets
Esther K. Papies, Tess Davis, Stephanie Farrar, et al.
(2023)
Open Access | Times Cited: 6
Can you default to vegan? Plant-based defaults to change dining practices on college campuses
Joel Ginn, Gregg Sparkman
Journal of Environmental Psychology (2023) Vol. 93, pp. 102226-102226
Closed Access | Times Cited: 6
Food Assistant for Consumer Behaviour Change through Citizen Science and AI
Diego Casado–Mansilla, Oihane Gómez–Carmona, Martín Fernández–de–Retana, et al.
2022 7th International Conference on Smart and Sustainable Technologies (SpliTech) (2024), pp. 01-06
Closed Access | Times Cited: 1
A large-scale investigation of eating behaviors and meal perceptions in Italian primary school cafeterias: The relationship between emotions, meal perception, and food waste
Maria Piochi, Cinzia Franceschini, Franco Fassio, et al.
Food Quality and Preference (2024), pp. 105333-105333
Open Access | Times Cited: 1
Streamlining COM-B model: Insights from the Healthy Eating Context
Sebastian Isbanner, Julia Carins, Nazila Babakhani, et al.
Appetite (2024) Vol. 203, pp. 107693-107693
Open Access | Times Cited: 1
Understanding food choices in sustainable healthy diets – A systematic literature review on behavioral drivers and barriers
Ludovica Principato, Gaetano Pice, Alberto Pezzi
Environmental Science & Policy (2024) Vol. 163, pp. 103975-103975
Open Access | Times Cited: 1
How (not) to talk about plant-based foods: using language to support the transition to sustainable diets
Esther K. Papies, Tess Davis, Stephanie Farrar, et al.
Proceedings of The Nutrition Society (2023), pp. 1-9
Open Access | Times Cited: 4
Promoting plant-based eating in meat-centric meal contexts: a field study
David Guedes, Vasco Brazão, Lisa Roque, et al.
Public Health Nutrition (2023) Vol. 26, Iss. 11, pp. 2619-2627
Open Access | Times Cited: 3
Social extermination in the El Paraíso neighborhood. A structural constructivist analysis in the period 2010-2021
Ingrid Johanna Salas Ampudia, Natalia Helena Álvarez
Región Científica (2024)
Open Access
How to advance sustainable healthy food consumption in tourism: a systematic literature review
Salehi Mohammad, Michael S. Lin, Viachaslau Filimonau, et al.
Journal of Sustainable Tourism (2024), pp. 1-29
Closed Access
Can changing the meal sequence in school canteens reduce vegetable food waste? A cluster randomized control trial
Michele Petruzzelli, Elisabetta Iori, Rico Ihle, et al.
Food Policy (2024) Vol. 130, pp. 102784-102784
Open Access
Effectively implementing healthy and sustainable food practices in out-of-home food service locations: The perspective of the catering staff members
Machiel J. Reinders, Marieke C.E. Battjes - Fries, Emily P. Bouwman, et al.
Appetite (2023) Vol. 193, pp. 107152-107152
Open Access | Times Cited: 1
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