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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.

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Showing 1-25 of 56 citing articles:

The Influence of Taste Liking on the Consumption of Nutrient Rich and Nutrient Poor Foods
Djin Gie Liem, Catherine G. Russell
Frontiers in Nutrition (2019) Vol. 6
Open Access | Times Cited: 120
How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries
Federico J.A. Pérez-Cueto, Listia Rini, Ilona Faber, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 29, pp. 100587-100587
Open Access | Times Cited: 56
Factors influencing consumers' food waste reduction behaviour at university canteens
Sujita Pandey, Mausam Budhathoki, Federico J.A. Pérez-Cueto, et al.
Food Quality and Preference (2023) Vol. 111, pp. 104991-104991
Open Access | Times Cited: 26
Children's food neophobia across different socioeconomic backgrounds in Chile: Exploring acceptance and willingness to try unfamiliar vegetables
Karinna Estay, Cristina Proserpio, Camilla Cattaneo, et al.
Food Quality and Preference (2025), pp. 105511-105511
Closed Access | Times Cited: 1
An Umbrella Review of Systematic Reviews on Food Choice and Nutrition Published between 2017 and-2019
Federico J.A. Pérez-Cueto
Nutrients (2019) Vol. 11, Iss. 10, pp. 2398-2398
Open Access | Times Cited: 66
Key influencing factors of green vegetable consumption in Beijing, China
Zhengqing Yin, Bo Li, Shufei Li, et al.
Journal of Retailing and Consumer Services (2022) Vol. 66, pp. 102907-102907
Closed Access | Times Cited: 33
A narrative review on food neophobia throughout the lifespan: relationships with dietary behaviours and interventions to reduce it
Yasemin Karaağaç, Ezgi Bellikci Koyu
British Journal Of Nutrition (2022) Vol. 130, Iss. 5, pp. 793-826
Closed Access | Times Cited: 33
Neophobia, sensory experience and child’s schemata contribute to food choices
Viviana Finistrella, Nicoletta Gianni, Danilo Fintini, et al.
Eating and Weight Disorders - Studies on Anorexia Bulimia and Obesity (2024) Vol. 29, Iss. 1
Open Access | Times Cited: 6
Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review
Carla Cavallo, Gianni Cicia, Teresa Del Giudice, et al.
Nutrients (2019) Vol. 11, Iss. 5, pp. 1164-1164
Open Access | Times Cited: 46
Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages
A. De Toffoli, Sara Spinelli, Erminio Monteleone, et al.
Nutrients (2019) Vol. 11, Iss. 6, pp. 1329-1329
Open Access | Times Cited: 44
Public understanding of sustainable diets and changes towards sustainability: A qualitative study in a UK population sample
B. Whittall, S. M. Warwick, Danielle J. Guy, et al.
Appetite (2022) Vol. 181, pp. 106388-106388
Open Access | Times Cited: 25
Formulating Chayote-Enriched Gummy Candies: Balancing Nutrition and Taste for a Delightful Alternative
Roberto Delgado-Durán, Aurora Antonio-Pérez, Jacqueline Esperón-Carreón, et al.
Food Chemistry Advances (2025), pp. 100902-100902
Open Access
The impact of health information seeking and social influence on functional food purchase intention
Yaoze Gong, Fareyha Said, Wajiha Haq, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Eight easy pieces:Challenges for the science of food perception and behaviour.
Garmt Dijksterhuis, Marlies Wallner
Trends in Food Science & Technology (2025), pp. 104985-104985
Open Access
Food choice motives and dining-out leftover prevention behavior: Integrated perspectives of planned behavior and norm activation
Chih‐Ching Teng, Yao‐Chin Wang, Ching-Ju Chuang
International Journal of Hospitality Management (2022) Vol. 107, pp. 103309-103309
Closed Access | Times Cited: 21
Interventions based on sensory‐hedonic strategies and on nudging to facilitate vegetable and pulses consumption in the school environment
Margarita Kokkorou, Sara Spinelli, Caterina Dinnella, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Open Access | Times Cited: 3
Relevant characteristics of food products based on alternative proteins according to European consumers
Ilona Faber, Katharina Henn, Margarita M. Brugarolas Mollá-Bauza, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 12, pp. 5034-5043
Closed Access | Times Cited: 22
Identifying key factors that encourage vegetable intake by young adults: using the health belief model
Heather Hartwell, Jeffery P. Bray, Natalia Lavrushkina, et al.
British Food Journal (2023) Vol. 126, Iss. 1, pp. 453-470
Open Access | Times Cited: 8
Food Neophobia in Celiac Disease and Other Gluten-Free Diet Individuals
Wioleta Zysk, Dominika Głąbska, Dominika Guzek
Nutrients (2019) Vol. 11, Iss. 8, pp. 1762-1762
Open Access | Times Cited: 24
Factors affecting consumers’ preferences in purchasing organic vegetables using a theory of planned behavior
Annisa Aprilia, Heptari Elita Dewi, Imaniar Ilmi Pariasa, et al.
IOP Conference Series Earth and Environmental Science (2024) Vol. 1306, Iss. 1, pp. 012028-012028
Open Access | Times Cited: 2
Co-creating innovative and accepted legume-based dishes for school canteens with adolescents in a low socioeconomic area
Margarita Kokkorou, Sara Spinelli, Caterina Dinnella, et al.
Food Quality and Preference (2024) Vol. 123, pp. 105343-105343
Open Access | Times Cited: 2
Health versus environmental benefits: Does additional information influence consumer acceptance of pulse‐based spreads?
Katharina Henn, Helene Christine Reinbach, Søren Bøye Olsen, et al.
Journal of Food Science (2023) Vol. 88, Iss. 3, pp. 1144-1158
Open Access | Times Cited: 6
Green consumption behavior prediction based on fan-shaped search mechanism fruit fly algorithm optimized neural network
Bo Li, Mengjie Liao, Junjing Yuan, et al.
Journal of Retailing and Consumer Services (2023) Vol. 75, pp. 103471-103471
Closed Access | Times Cited: 6
Emotional response evoked when looking at and trying a new food product, measured through images and words. A case-study with novel fruit and vegetable smoothies
Lucía Cassani, Susana Fiszman, María Victoria Álvarez, et al.
Food Quality and Preference (2020) Vol. 84, pp. 103955-103955
Open Access | Times Cited: 13
Increasing vegetable consumption out‐of‐home: VeggiEAT and Veg+projects
Heather Hartwell, Jeffery P. Bray, Natalia Lavrushkina, et al.
Nutrition Bulletin (2020) Vol. 45, Iss. 4, pp. 424-431
Open Access | Times Cited: 13
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