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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:

The social impacts of a transition from conventional to cultivated and plant-based meats: Evidence from Brazil
Rodrigo Luiz Morais-da-Silva, Germano Glufke Reis, Hermes Sanctorum, et al.
Food Policy (2022) Vol. 111, pp. 102337-102337
Open Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

Review: Will “cultured meat” transform our food system towards more sustainability?
Jean-François J.-F. Hocquette, Sghaïer Chriki, Dominique Fournier, et al.
animal (2024), pp. 101145-101145
Open Access | Times Cited: 18
The expected impact of cultivated and plant-based meats on jobs: the views of experts from Brazil, the United States and Europe
Rodrigo Luiz Morais-da-Silva, Eduardo Guedes Villar, Germano Glufke Reis, et al.
Humanities and Social Sciences Communications (2022) Vol. 9, Iss. 1
Open Access | Times Cited: 47
Consumer perception of “artificial meat” in the educated young and urban population of Africa
Moïse Kombolo Ngah, Sghaïer Chriki, Marie‐Pierre Ellies‐Oury, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 21
Biofabrication's Contribution to the Evolution of Cultured Meat
Franziska B. Albrecht, Tilman Ahlfeld, Annemarie Klatt, et al.
Advanced Healthcare Materials (2024) Vol. 13, Iss. 13
Open Access | Times Cited: 11
Perspectives on cultured meat in countries with economies dependent on animal production: A review of potential challenges and opportunities
Bruno Dutra da Silva, Carlos Adam Conté-Júnior
Trends in Food Science & Technology (2024) Vol. 149, pp. 104551-104551
Closed Access | Times Cited: 11
Price above all else: an analysis of expert opinion on the priority actions to scale up production and consumption of plant-based meat in Brazil
Peter Newton, Waverly Eichhorst, Margaret Hegwood, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 5
How innovation-friendly is the EU Novel Food Regulation? The case of cellular agriculture
Tilman Reinhardt, Alessandro Monaco
Future Foods (2025) Vol. 11, pp. 100574-100574
Open Access
A Systematic Literature Review of Cultured Meat Through the Conceptual Frameworks of the Entrepreneurial Ecosystem and Global Value Chain
Chiara Benussi, Antonella Samoggia
Foods (2025) Vol. 14, Iss. 5, pp. 885-885
Open Access
Innovation systems for emerging food technologies: evidence from the development of cultured proteins in Thailand
Waverly Eichhorst, Daniel Blaustein-Rejto, Saloni Shah, et al.
Frontiers in Sustainable Food Systems (2025) Vol. 9
Open Access
Evaluation of public submissions to the USDA for labeling of cell-cultured meat in the United States
Morgan Failla, Helene Hopfer, Josephine Wee
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 12
Policy frameworks and regulations for the research and development of cell-based meats: Systematic literature review
Yoshitaka Miyake, Masashi Tachikawa, Ryo Kohsaka
Food Research International (2023) Vol. 167, pp. 112599-112599
Open Access | Times Cited: 10
Threat or opportunity? An analysis of perceptions of cultured meat in the UK farming sector
Louise Manning, John J. Dooley, Illtud Dunsford, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 9
The interplay of entrepreneurial ecosystems and global value chains: Insights from the cultivated meat entrepreneurial ecosystem of Singapore
Germano Glufke Reis, Eduardo Guedes Villar, Fernando Antônio Prado Gimenez, et al.
Technology in Society (2022) Vol. 71, pp. 102116-102116
Closed Access | Times Cited: 12
Stakeholder Beliefs about Alternative Proteins: A Systematic Review
Mario Amato, Roberta Riverso, Rossella Palmieri, et al.
Nutrients (2023) Vol. 15, Iss. 4, pp. 837-837
Open Access | Times Cited: 7
Cell-cultivated aquatic food products: emerging production systems for seafood
Mukunda Goswami, Reza Ovissipour, Claire Bomkamp, et al.
Journal of Biological Engineering (2024) Vol. 18, Iss. 1
Open Access | Times Cited: 2
The social impact of cultivated and plant-based meats as radical innovations in the food chain: Views from Brazil, the United States and Europe
Rodrigo Luiz Morais-da-Silva, Germano Glufke Reis, Hermes Sanctorum, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 11
Food innovation towards a sustainable world: A study on intention to purchase lab-grown meat
Paola Castellani, Fabio Cassia, Alfonso Vargas Sánchez, et al.
Technological Forecasting and Social Change (2024) Vol. 211, pp. 123912-123912
Open Access | Times Cited: 1
Will the Cows and Chickens Come Home? Perspectives of Australian and Brazilian Beef and Poultry Farmers towards Diversification
Diana Bogueva, Maria Clara Marques, Carla Forte Maiolino Molento, et al.
Sustainability (2023) Vol. 15, Iss. 16, pp. 12380-12380
Open Access | Times Cited: 4
The Safety of Soy Leghemoglobin Protein Preparation Derived from Pichia pastoris Expressing a Soy Leghemoglobin Gene from Glycine max: In Vitro and In Vivo Studies
Teresa F. Reyes, Puja Agrawal, Teresa M. Chan, et al.
Journal of Toxicology (2023) Vol. 2023, pp. 1-30
Open Access | Times Cited: 3
Food of the Future: Meat and Dairy Alternatives
Antti Knaapila, Sghaïer Chriki, Fang Fang, et al.
Frontiers research topics (2024)
Open Access
How to achieve a planetary health diet through system and paradigm change?

Frontiers research topics (2024)
Open Access
Forecasting the Market Potential and Consumer Acceptance of Cultivated Meat
Marina Sucha Heidemann, Stéphanie Massaki, Germano Glufke Reis
(2024), pp. 319-336
Closed Access
Cultivated Meat and Bioeconomy in Tandem: Unlocking the Sustainability Implications of Transformative Food Supply Chains
Vinícius Picanço Rodrigues, Mariel Alem Fonseca
(2024), pp. 337-357
Closed Access
Global and Regional Policies for Cultivated Meat
Maria Clara Marques, Rodrigo Luiz Morais-da-Silva, Jennifer C. Biscarra-Bellio, et al.
(2024), pp. 359-384
Closed Access
Water-energy-food nexus ecolabel for the hotels, restaurants and catering sector
Eduardo Entrena-Barbero, Ana Lucía Arango Arias, Gumersindo Feijóo, et al.
Sustainable Production and Consumption (2024) Vol. 50, pp. 391-404
Open Access
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