Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Adolescents’ perception of the healthiness of snacks
Tamara Bucher, Clare E. Collins, Sabine Diem, et al.
Food Quality and Preference (2016) Vol. 50, pp. 94-101
Open Access | Times Cited: 47

Showing 1-25 of 47 citing articles:

Adolescents' perspectives on food literacy and its impact on their dietary behaviours
Rimante Ronto, Lauren Ball, Donna Pendergast, et al.
Appetite (2016) Vol. 107, pp. 549-557
Closed Access | Times Cited: 136
Current and emerging trends in cereal snack bars: implications for new product development
Fatma Boukid, M.M. Klerks, Nicoletta Pellegrini, et al.
International Journal of Food Sciences and Nutrition (2022) Vol. 73, Iss. 5, pp. 610-629
Open Access | Times Cited: 30
Segmenting the Australian organic food consumer market
Parves Sultan, Ho Yin Wong, Μαριάννα Σιγάλα
Asia Pacific Journal of Marketing and Logistics (2017) Vol. 30, Iss. 1, pp. 163-181
Closed Access | Times Cited: 58
Constructing healthy food names: On the sound symbolism of healthy food
Kosuke Motoki, Jaewoo Park, Abhishek Pathak, et al.
Food Quality and Preference (2020) Vol. 90, pp. 104157-104157
Open Access | Times Cited: 39
Are cereal bars significantly healthier and more natural than chocolate bars? A preliminary assessment in the German market
M.M. Klerks, Sergio Román, Ruud Verkerk, et al.
Journal of Functional Foods (2022) Vol. 89, pp. 104940-104940
Open Access | Times Cited: 20
Exploring the role of the general interest in health on the perceptions of Healthy, Industrialized, and Ultra-processed foods among Brazilians
Mario Gonzales Santos, Amauri Rosenthal, Inayara Beatriz Araújo Martins, et al.
Food Research International (2024) Vol. 181, pp. 113992-113992
Closed Access | Times Cited: 4
How to improve food choices through vending machines: The importance of healthy food availability and consumers’ awareness
Alice Rosi, Cristina Zerbini, Nicoletta Pellegrini, et al.
Food Quality and Preference (2017) Vol. 62, pp. 262-269
Closed Access | Times Cited: 37
Consumers’ attitudes towards alternative grains: a conjoint analysis study
Laura Gosine, Matthew B. McSweeney
International Journal of Food Science & Technology (2019) Vol. 54, Iss. 5, pp. 1588-1596
Closed Access | Times Cited: 32
What is a nutritious snack? Level of processing and macronutrient content influences young adults' perceptions
Nienke de Vlieger, Clare E. Collins, Tamara Bucher
Appetite (2017) Vol. 114, pp. 55-63
Open Access | Times Cited: 30
Snack foods from brewing waste: consumer-led approach to developing sustainable snack options
Emily Crofton, Amalia G. M. Scannell
British Food Journal (2020) Vol. 122, Iss. 12, pp. 3899-3916
Closed Access | Times Cited: 25
Creature of Habit or Embracer of Change? Contrasting Consumer Daily Food Behavior with the Tourism Scenario
Saerom Wang, Xinran Lehto, Liping A. Cai
Journal of Hospitality & Tourism Research (2018) Vol. 43, Iss. 4, pp. 595-616
Closed Access | Times Cited: 27
Feasibility and impact study of a reward-based mobile application to improve adolescents’ snacking habits
Nathalie De Cock, Wendy Van Lippevelde, Jolien Vangeel, et al.
Public Health Nutrition (2018) Vol. 21, Iss. 12, pp. 2329-2344
Open Access | Times Cited: 26
Nutritional values of ready-to-eat snacks available in the Indian E-market—a comparative study based on the health star rating system
Baidaa Alhalabi, Alex Joseph, Padma Venkatasubramanian
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 2
Consumers’ snack choices: current factors contributing to obesity
Annchen Mielmann, Thomas A. Brunner
British Food Journal (2018) Vol. 121, Iss. 2, pp. 347-358
Open Access | Times Cited: 21
Exploring salient dimensions in a free sorting task: A cross-country study within the elderly population
Danny Cliceri, Caterina Dinnella, Laurence Depezay, et al.
Food Quality and Preference (2017) Vol. 60, pp. 19-30
Open Access | Times Cited: 19
Tackling the Consumption of High Sugar Products among Children and Adolescents in the Pacific Islands: Implications for Future Research
Katharine Aldwell, Corinne Caillaud, Olivier Galy, et al.
Healthcare (2018) Vol. 6, Iss. 3, pp. 81-81
Open Access | Times Cited: 19
What Is Nutritious Snack Food? A Comparison of Expert and Layperson Assessments
Tamara Bucher, Christina Hartmann, Megan E. Rollo, et al.
Nutrients (2017) Vol. 9, Iss. 8, pp. 874-874
Open Access | Times Cited: 17
Not just the motives – The mediating role of perceived health-related value when predicting likelihood of buying plant-based drinkable snacks
Kyösti Pennanen, Sari Ollila, Piritta Mamia, et al.
Future Foods (2023) Vol. 7, pp. 100227-100227
Open Access | Times Cited: 5
Assessing the Likelihood of Buying Thai Local Snacks
Wuthiya Saraithong, Kanokwan Chancharoenchai, Nattanicha Chairassamee
Foods (2024) Vol. 13, Iss. 21, pp. 3419-3419
Open Access | Times Cited: 1
Adaptation of the Q-methodology for the characterization of a complex concept through a set of products: From the collection of the data to their analysis
Margot Brard, Sébastien Lê
Food Quality and Preference (2017) Vol. 67, pp. 77-86
Closed Access | Times Cited: 13
The Role of Snack Choices, Body Weight Stereotypes and Smoking Behavior in Assessing Risk Factors for Adolescent Overweight and Obesity
Elena Raptou
Foods (2021) Vol. 10, Iss. 3, pp. 557-557
Open Access | Times Cited: 11
Mechanical-acoustical measurements to assess the crispness of dehydrated bananas at different water activities
Jaqueline Oliveira de Moraes, Pamela Andreani, Bernardo Murta, et al.
LWT (2021) Vol. 154, pp. 112822-112822
Open Access | Times Cited: 10
Preference mapping to assess the effect of information on the acceptability of snack bars
Vinícius Rodrigues Arruda Pinto, Lucas Guimarães ARAÚJO, Letícia dos Santos SOARES, et al.
Food Science and Technology (2018) Vol. 39, Iss. suppl 1, pp. 316-323
Open Access | Times Cited: 11
The Perception of Food Products in Adolescents, Lay Adults, and Experts: A Psychometric Approach
Sonja Perkovic, Tobias Otterbring, Corina Schärli, et al.
(2021)
Open Access | Times Cited: 9
Identification of sensory and non‐sensory factors involved in food consumption: A study with extruded corn‐based snacks
Michele Eliza Cortazzo Menis‐Henrique, Natália Soares Janzantti, Ana Carolina Conti‐Silva
Journal of Sensory Studies (2017) Vol. 32, Iss. 6
Closed Access | Times Cited: 8
Page 1 - Next Page

Scroll to top