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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:

There is no such thing as a (gluten-)free lunch: Higher food prices and the cost for coeliac consumers
Sara Capacci, Anna Caterina Leucci, Mario Mazzocchi
Economics & Human Biology (2018) Vol. 30, pp. 84-91
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Challenges of Monitoring the Gluten-Free Diet Adherence in the Management and Follow-Up of Patients with Celiac Disease
Herbert Wieser, Ángela Ruiz‐Carnicer, Verónica Segura, et al.
Nutrients (2021) Vol. 13, Iss. 7, pp. 2274-2274
Open Access | Times Cited: 66
Gluten‐free diet for pediatric patients with coeliac disease: A position paper from the ESPGHAN gastroenterology committee, special interest group in coeliac disease
Verónica Luque, Paula Crespo‐Escobar, Elin M Hård Af Segerstad, et al.
Journal of Pediatric Gastroenterology and Nutrition (2024) Vol. 78, Iss. 4, pp. 973-995
Open Access | Times Cited: 6
Can Vulnerable Populations or Low-Income Consumers Choose What They Eat and Drink?
Miriam Sosa, Guillermo Hough
Elsevier eBooks (2025)
Closed Access
Gluten-Free Products: From Dietary Necessity to Premium Price Extraction Tool
Maria Teresa Gorgitano, Valeria Sodano
Nutrients (2019) Vol. 11, Iss. 9, pp. 1997-1997
Open Access | Times Cited: 32
Persistent Barriers of the Gluten-Free Basic Food Basket: Availability, Cost, and Nutritional Composition Assessment
Virginia González Estevez, Juan M. Corchado, Pía Schlack, et al.
Nutrients (2024) Vol. 16, Iss. 6, pp. 885-885
Open Access | Times Cited: 3
Variation in Testing for and Incidence of Celiac Autoimmunity in Canada: A Population-Based Study
James A. King, Jeffrey A. Bakal, Bing Li, et al.
Gastroenterology (2023) Vol. 164, Iss. 4, pp. 567-578.e7
Closed Access | Times Cited: 8
Investigation of cost and availability of gluten-free food in Jeddah, KSA
Lamya Qashqari, Dana Shakweer, Abeer Salman Alzaben, et al.
Journal of Taibah University Medical Sciences (2024) Vol. 19, Iss. 2, pp. 422-428
Open Access | Times Cited: 2
Availability and cost of gluten-free products in Moroccan supermarkets and e-commerce platforms
Morad Guennouni, Noureddine El Khoudri, Aicha Bourrouhouate, et al.
British Food Journal (2020) Vol. 124, Iss. 1, pp. 1-13
Closed Access | Times Cited: 15
Celiac Disease, Gluten Sensitivity, and Diet Management
Elizabeth Wall, Carol E. Semrad
Current Gastroenterology Reports (2024) Vol. 26, Iss. 8, pp. 191-199
Closed Access | Times Cited: 1
Against the Grain: Consumer’s Purchase Habits and Satisfaction with Gluten-Free Product Offerings in European Food Retail
David Dean, Meike Rombach, Frank Vriesekoop, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3152-3152
Open Access | Times Cited: 1
Taking advantage of the gluten-free opportunity: Assortment as the key driver for modern grocery retailers
Edoardo Fornari, Daniele Fornari, Sebastiano Grandi, et al.
Journal of Retailing and Consumer Services (2021) Vol. 63, pp. 102747-102747
Closed Access | Times Cited: 11
Relevant elements on biscuits purchasing decision for coeliac children and their parents in a supermarket context
Patricia Puerta, Laura Laguna, Amparo Tárrega, et al.
Food Quality and Preference (2021) Vol. 98, pp. 104496-104496
Open Access | Times Cited: 11
Gluten-free Products in the UK Retail Environment. Availability, Pricing, Consumer Opinions in a Longitudinal Study
Frank Vriesekoop, Emily Wright, Stephanie Swinyard, et al.
International Journal of Celiac Disease (2020) Vol. 8, Iss. 3, pp. 95-103
Closed Access | Times Cited: 10
Cost, Nutritional Content and Number of Gluten-Free Staple Foods Available in Winnipeg, Manitoba, Canada
O. Jegede, Avery Enns, Marianna Kantounia, et al.
Plant Foods for Human Nutrition (2021) Vol. 76, Iss. 2, pp. 196-202
Closed Access | Times Cited: 7
Withdrawing gluten‐free food from prescriptions in England: a mixed‐methods study to examine the impact of policy changes on quality of life
Michele Peters, Helen Crocker, Crispin Jenkinson, et al.
Journal of Human Nutrition and Dietetics (2019) Vol. 33, Iss. 4, pp. 453-464
Open Access | Times Cited: 7
Assessment of brea gum as an additive in the development of a gluten-free bread
Priscila Clapassón, Noelia B. Merino, Mercedes E. Campderrós, et al.
Journal of Food Measurement & Characterization (2020) Vol. 14, Iss. 3, pp. 1665-1670
Closed Access | Times Cited: 7
Nutritional implications of dietary gluten avoidance among Canadians: results from the 2015 Canadian Community Health Survey
Adriana N. Mudryj, Anne Waugh, Joyce Slater, et al.
British Journal Of Nutrition (2020) Vol. 126, Iss. 5, pp. 738-746
Closed Access | Times Cited: 6
The Influence of Fresh Kale Addition on Selected Properties of Corn Snacks
Katarzyna Lisiecka, Agnieszka Wójtowicz
International Journal of Food Engineering (2019) Vol. 15, Iss. 11-12
Closed Access | Times Cited: 5
Analysing the Relationship between Generation Z’s Attitude towards Gluten-free Products and their Demographics
Ms. Yashika Sharma, Shilpi Saxena
International Journal for Research in Applied Science and Engineering Technology (2024) Vol. 12, Iss. 8, pp. 1224-1231
Open Access
Higher cost of gluten‐free products compared to gluten‐containing equivalents is mainly attributed to staple foods
Eirini Bathrellou, Vassiliki Bountziouka, Despoina Lamprou, et al.
Nutrition Bulletin (2024)
Open Access
Availability and cost of gluten-free products in Algeria
Abdallah Bouasla, Sonia Saouchi, Khaoula Benramoul, et al.
British Food Journal (2024)
Closed Access
The cost of coeliac condition: economic availability of gluten-free foods for patients with celiac disease in the Czech Republic
Helena Vychová
British Food Journal (2024)
Closed Access
Nutritional content and quality of processed gluten-free products
Abeer Salman Alzaben, Elaf N. Babakr, Dareen A. Bajandoh, et al.
International Food Research Journal (2023) Vol. 30, Iss. 5, pp. 1304-1312
Open Access | Times Cited: 1
Wheat-based food and feed
Herbert Wieser, Peter Koehler, Katharina Anne Scherf
Elsevier eBooks (2020), pp. 61-102
Closed Access | Times Cited: 1
Consumer behavior and perception of rice flour through sensory methods
Aline Machado Pereira, Patrick da Silva Silva, Layla Damé Macedo, et al.
OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA (2023) Vol. 21, Iss. 10, pp. 16410-16430
Open Access
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