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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:

Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic
Cristino Alberto Gómez Luciano, Luís Kluwe de Aguiar, Frank Vriesekoop, et al.
Food Quality and Preference (2019) Vol. 78, pp. 103732-103732
Closed Access | Times Cited: 253

Showing 1-25 of 253 citing articles:

Dealing with the game-changing technologies of Agriculture 4.0: How do we manage diversity and responsibility in food system transition pathways?
Laurens Klerkx, David Christian Rose
Global Food Security (2019) Vol. 24, pp. 100347-100347
Open Access | Times Cited: 458
Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves
Felicity Curtain, Sara Grafenauer
Nutrients (2019) Vol. 11, Iss. 11, pp. 2603-2603
Open Access | Times Cited: 353
Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter?
Ellen J. Van Loo, Vincenzina Caputo, Jayson L. Lusk
Food Policy (2020) Vol. 95, pp. 101931-101931
Open Access | Times Cited: 339
Plant-based meat analogues: from niche to mainstream
Fatma Boukid
European Food Research and Technology (2020) Vol. 247, Iss. 2, pp. 297-308
Closed Access | Times Cited: 333
Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review
Martina Fiorentini, Amanda J. Kinchla, Alissa A. Nolden
Foods (2020) Vol. 9, Iss. 9, pp. 1334-1334
Open Access | Times Cited: 281
Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)
Christopher Bryant, Julie Barnett
Applied Sciences (2020) Vol. 10, Iss. 15, pp. 5201-5201
Open Access | Times Cited: 256
Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries
Michael Siegrist, Christina Hartmann
Appetite (2020) Vol. 155, pp. 104814-104814
Open Access | Times Cited: 208
Review of factors affecting consumer acceptance of cultured meat
Ashkan Pakseresht, Sina Ahmadi Kaliji, Maurizio Canavari
Appetite (2021) Vol. 170, pp. 105829-105829
Open Access | Times Cited: 195
Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany
Jacqueline Dupont, Florian Fiebelkorn
Food Quality and Preference (2020) Vol. 85, pp. 103983-103983
Closed Access | Times Cited: 178
Flavor challenges in extruded plant‐based meat alternatives: A review
Yaqin Wang, Fabio Tuccillo, Anna‐Maija Lampi, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2898-2929
Open Access | Times Cited: 159
Alternative Protein Sources as Technofunctional Food Ingredients
Lutz Großmann, Jochen Weiß
Annual Review of Food Science and Technology (2021) Vol. 12, Iss. 1, pp. 93-117
Closed Access | Times Cited: 153
Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review
Tieneke Kröger, Jacqueline Dupont, Lucy Büsing, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 144
Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions
Madeline Estell, Jaimee Hughes, Sara Grafenauer
Sustainability (2021) Vol. 13, Iss. 3, pp. 1478-1478
Open Access | Times Cited: 139
Meat analogs: Protein restructuring during thermomechanical processing
Akashdeep Singh Beniwal, Jaspreet Singh, Lovedeep Kaur, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 2, pp. 1221-1249
Closed Access | Times Cited: 116
Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate
Anum Ishaq, Shafeeqa Irfan, Arooba Sameen, et al.
Current Research in Food Science (2022) Vol. 5, pp. 973-983
Open Access | Times Cited: 94
Potential Alternatives of Animal Proteins for Sustainability in the Food Sector
Pavan Kumar, Nitin Mehta, Ahmed Abubakar Abubakar, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5703-5728
Closed Access | Times Cited: 78
Insects as Food: Consumers’ Acceptance and Marketing
Asmaa Alhujaili, Giuseppe Nocella, Anna L. Macready
Foods (2023) Vol. 12, Iss. 4, pp. 886-886
Open Access | Times Cited: 49
Recent Advances in the Processing and Manufacturing of Plant-Based Meat
Yu Wang, Wei Cai, Li Li, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 3, pp. 1276-1290
Closed Access | Times Cited: 44
No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products
Birgit van Dijk, Kirsi Jouppila, Mari Sandell, et al.
Food Quality and Preference (2023) Vol. 108, pp. 104886-104886
Open Access | Times Cited: 42
Consumer acceptance of cultured, plant-based, 3D-printed meat and fish alternatives
Madeleine Lanz, Christina Hartmann, Paul F. Egan, et al.
Future Foods (2024) Vol. 9, pp. 100297-100297
Open Access | Times Cited: 21
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: 20
Consumers’ perception of novel foods and the impact of heuristics and biases: A systematic review
Alessandro Monaco, Johannes Kotz, M.A Masri, et al.
Appetite (2024) Vol. 196, pp. 107285-107285
Open Access | Times Cited: 17
Which are the most promising protein sources for meat alternatives?
Bruno Etter, Fabienne Michel, Michael Siegrist
Food Quality and Preference (2024) Vol. 119, pp. 105226-105226
Open Access | Times Cited: 16
Factors Affecting Consumers’ Alternative Meats Buying Intentions: Plant-Based Meat Alternative and Cultured Meat
Jihee Hwang, Jihye You, Junghoon Moon, et al.
Sustainability (2020) Vol. 12, Iss. 14, pp. 5662-5662
Open Access | Times Cited: 132
European Markets for Cultured Meat: A Comparison of Germany and France
Christopher Bryant, Lea van Nek, Nathalie C. M. Rolland
Foods (2020) Vol. 9, Iss. 9, pp. 1152-1152
Open Access | Times Cited: 100
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