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:

A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein
Fabienne Michel, Antti Knaapila, Christina Hartmann, et al.
Food Quality and Preference (2021) Vol. 91, pp. 104195-104195
Open Access | Times Cited: 94

Showing 1-25 of 94 citing articles:

Finding flexitarians: Current studies on meat eaters and meat reducers
Hans Dagevos
Trends in Food Science & Technology (2021) Vol. 114, pp. 530-539
Open Access | Times Cited: 172
Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products
Christopher Bryant
Future Foods (2022) Vol. 6, pp. 100174-100174
Open Access | Times Cited: 152
Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products
Priscila Dinah Lima Oliveira, Wilma Maria Coelho Araújo, Luís Patarata, et al.
Meat Science (2022) Vol. 193, pp. 108952-108952
Open Access | Times Cited: 84
Algae as a potential source of protein meat alternatives
Johanan Espinosa‐Ramírez, Alicia del Carmen Mondragón, José A. Rodrı́guez, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 39
Proteins and bioactive peptides from algae: Insights into antioxidant, anti-hypertensive, anti-diabetic and anti-cancer activities
Yoong Kit Leong, Jo‐Shu Chang
Trends in Food Science & Technology (2024) Vol. 145, pp. 104352-104352
Closed Access | Times Cited: 31
Consumer acceptance of cultured, plant-based, 3D-printed meat and fish alternatives
Madeleine Lanz, Christina Hartmann, Paul Egan, et al.
Future Foods (2024) Vol. 9, pp. 100297-100297
Open Access | Times Cited: 20
Unleashing the power of microalgae: a pioneering path to sustainability and achieving the sustainable development goals
Shimaa Hosny, Mostafa E. Elshobary, Mostafa M. El‐Sheekh
Environmental Science and Pollution Research (2025)
Open Access | Times Cited: 2
Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods
Paula Varela, Gaëlle Arvisenet, Antje Gonera, et al.
Appetite (2021) Vol. 169, pp. 105793-105793
Open Access | Times Cited: 90
Consumers’ evaluation of the environmental friendliness, healthiness and naturalness of meat, meat substitutes, and other protein-rich foods
Christina Hartmann, Patricia Furtwaengler, Michael Siegrist
Food Quality and Preference (2021) Vol. 97, pp. 104486-104486
Open Access | Times Cited: 73
Plant-Based Meat Alternatives: Motivational Adoption Barriers and Solutions
Steffen Jähn, Pia Furchheim, Anna-Maria Strässner
Sustainability (2021) Vol. 13, Iss. 23, pp. 13271-13271
Open Access | Times Cited: 67
Aroma of peas, its constituents and reduction strategies – Effects from breeding to processing
Christian Trindler, Katrin A. Kopf-Bolanz, Christoph Denkel
Food Chemistry (2021) Vol. 376, pp. 131892-131892
Open Access | Times Cited: 56
Plant-Based Only: Investigating Consumers’ Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market
Marcel Pointke, Marlene Ohlau, Antje Risius, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2339-2339
Open Access | Times Cited: 52
Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland
Antti Knaapila, Fabienne Michel, Kirsi Jouppila, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 456-456
Open Access | Times Cited: 47
What are the main sensory attributes that determine the acceptance of meat alternatives?
Małgorzata Starowicz, Karolina Kubara Poznar, Henryk Zieliński
Current Opinion in Food Science (2022) Vol. 48, pp. 100924-100924
Closed Access | Times Cited: 42
Meat substitutes: current status, potential benefits, and remaining challenges
John B. Nezlek, Catherine A. Forestell
Current Opinion in Food Science (2022) Vol. 47, pp. 100890-100890
Closed Access | Times Cited: 41
Consumer attitudes and beliefs towards plant-based food in different degrees of processing – The case of Sweden
Sara Spendrup, Helena Persson Hovmalm
Food Quality and Preference (2022) Vol. 102, pp. 104673-104673
Open Access | Times Cited: 40
Why alternative proteins will not disrupt the meat industry
Michael Siegrist, Christina Hartmann
Meat Science (2023) Vol. 203, pp. 109223-109223
Open Access | Times Cited: 39
What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers
Maija Greis, Alissa A. Nolden, Amanda J. Kinchla, et al.
Food Quality and Preference (2023) Vol. 107, pp. 104848-104848
Open Access | Times Cited: 30
A comparison of influencing factors on attitudes towards plant-based, insect-based and cultured meat alternatives in Germany
Vicky Heijnk, Amelia Espey, Franziska Schuenemann
Food Quality and Preference (2023) Vol. 110, pp. 104966-104966
Closed Access | Times Cited: 22
Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat
Caroline Giezenaar, Rebekah E. Orr, A. Jonathan R. Godfrey, et al.
Food Research International (2024) Vol. 188, pp. 114465-114465
Open Access | Times Cited: 14
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: 13
Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review
Monica Laureati, Annalisa De Boni, Anna Saba, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1534-1534
Open Access | Times Cited: 7
Knowledge, perceived potential and trust as determinants of low- and high-impact pro-environmental behaviours
Viktoria Cologna, Anne Berthold, Michael Siegrist
Journal of Environmental Psychology (2021) Vol. 79, pp. 101741-101741
Open Access | Times Cited: 54
Positive emotions explain increased intention to consume five types of alternative proteins
Marleen C. Onwezen, M.C.D. Verain, Hans Dagevos
Food Quality and Preference (2021) Vol. 96, pp. 104446-104446
Open Access | Times Cited: 50
Replacement of Meat with Non-Meat Protein Sources: A Review of the Drivers and Inhibitors in Developed Countries
Marion R. Eckl, Sander Biesbroek, Pieter van’t Veer, et al.
Nutrients (2021) Vol. 13, Iss. 10, pp. 3602-3602
Open Access | Times Cited: 43
Page 1 - Next Page

Scroll to top