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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:

Willingness to replace animal-based products with pulses among consumers in different European countries
Katharina Henn, Søren Bøye Olsen, Hannelore Goddyn, et al.
Food Research International (2022) Vol. 157, pp. 111403-111403
Open Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

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
Plant-based meat analogue of soy proteins by the multi-strain solid-state mixing fermentation
Mingjuan Ou, Jiamiao Lou, Lifeng Lao, et al.
Food Chemistry (2023) Vol. 414, pp. 135671-135671
Closed Access | Times Cited: 25
Attitudes and perceptions towards microalgae as an alternative food: A consumer segmentation in Switzerland
Bárbara Franco Lucas, Thomas A. Brunner
Algal Research (2024) Vol. 78, pp. 103386-103386
Open Access | Times Cited: 12
Antimicrobial activity of eugenol and carvacrol against Salmonella enterica and E. coli O157:H7 in falafel paste at different storage temperatures
Amin N. Olaimat, Murad Al‐Holy, Tareq M. Osaili, et al.
International Journal of Food Microbiology (2024) Vol. 415, pp. 110648-110648
Closed Access | Times Cited: 8
Evolving Appetites: Current Evidence and Future Perspectives in Terms of Meat Substitutes in Europe
Muhammad Adzran Che Mustapa, Yasmina Baba, Smita Dash Baishakhy, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 1
Open Access
Assessment of the Nutritional Composition and Environmental Impact of Menus Served in a University Cafeteria During an Academic Year
Raquel Anny González-Santana, Clara Gómez-Urios, Jesús Blesa, et al.
Dietetics (2025) Vol. 4, Iss. 1, pp. 2-2
Open Access
Grain legume production in Europe for food, feed and meat-substitution
Marloes P. van Loon, Seyyedmajid Alimagham, A.A. Pronk, et al.
Global Food Security (2023) Vol. 39, pp. 100723-100723
Open Access | Times Cited: 13
Foods of the Future: Challenges, Opportunities, Trends, and Expectations
Songül Çakmakçı, Bilgehan Polatoğlu, Ramazan Çakmakçı
Foods (2024) Vol. 13, Iss. 17, pp. 2663-2663
Open Access | Times Cited: 4
Food values drive Chinese consumers' demand for meat and milk substitutes
Jiayu Sun, David L. Ortega, Wen Lin
Appetite (2022) Vol. 181, pp. 106392-106392
Closed Access | Times Cited: 21
Development of innovative fermented products by exploiting the diversity of immunomodulatory properties and fermentative activity of lactic and propionic acid bacteria
Nassima Illikoud, Fillipe Luiz Rosa Do Carmo, Nathalie Daniel, et al.
Food Research International (2023) Vol. 166, pp. 112557-112557
Open Access | Times Cited: 11
Flavors, Taste Preferences, and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth
David McBey, Sudarshan Nadathur
Elsevier eBooks (2024), pp. 629-647
Closed Access | Times Cited: 3
Geographical context of European consumers’ choices of alternative protein food: A systematic review
Hanna Zaleskiewicz, Ewa Kuliś, Maria Siwa, et al.
Food Quality and Preference (2024) Vol. 117, pp. 105174-105174
Open Access | Times Cited: 3
Assessing diet quality and associated environmental impacts: A cross-sectional analysis in a middle- to older-aged Irish population
Clarissa L. Leydon, J M Harrington, Seán Millar, et al.
Journal of Cleaner Production (2024) Vol. 458, pp. 142189-142189
Open Access | Times Cited: 2
Exploring the lack of liking for faba bean ingredients with different sensory profiles
Fabio Tuccillo, Anna‐Maija Lampi, Kati Katina, et al.
Food Quality and Preference (2024) Vol. 118, pp. 105198-105198
Open Access | Times Cited: 2
Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use
Laura Baxter, Emily Dolan, Kaitlyn Frampton, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1454-1454
Open Access | Times Cited: 2
The willingness to transition to a more plant-based diet among omnivores: determinants and socioeconomic differences
Judith Lehmann, Miriam Trübner, Alexander Patzina, et al.
Appetite (2024), pp. 107765-107765
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
Plant based meat alternative, from cradle to company-gate: A case study uncovering the environmental impact of the Swedish pea protein value chain
Edoardo Desiderio, Kavitha Shanmugam, Karin Östergren
Journal of Cleaner Production (2023) Vol. 418, pp. 138173-138173
Open Access | Times Cited: 6
Food choices for weight loss: what dietary strategies would people use?
Luana Giacone, Michael Siegrist, Christina Hartmann
British Journal Of Nutrition (2023) Vol. 131, Iss. 7, pp. 1268-1280
Open Access | Times Cited: 4
Rheological and sensory properties of chickpea and quinoa pastes and gels for plant‐based product development
Andrés Viadel, Laura Laguna, Amparo Tárrega
Journal of Texture Studies (2024) Vol. 55, Iss. 4
Open Access | Times Cited: 1
Impact of a Pulse-Enriched Human Cuisine on Functional Attributes of the Gut Microbiome Using a Preclinical Model of Dietary-Induced Chronic Diseases
Tymofiy Lutsiv, Elizabeth S. Neil, John N. McGinley, et al.
Nutrients (2024) Vol. 16, Iss. 18, pp. 3178-3178
Open Access | Times Cited: 1
Legume consumption and sustainability – The minority goes green
Ronja Hueppe, Katrin Zander
Appetite (2024), pp. 107831-107831
Closed Access | Times Cited: 1
Aspects Affecting Food Choice in Daily Life as Well as Drivers and Barriers to Engagement with Fungi-Based Food—A Qualitative Perspective
Coralie Hellwig, Kim Bolton, Greta Häggblom‐Kronlöf, et al.
Sustainability (2022) Vol. 15, Iss. 1, pp. 317-317
Open Access | Times Cited: 4
Perspectives of individuals on reducing meat consumption to mitigate climate change: protocol for a scoping review
Ramona Moosburger, Julia Wagner, Katharina Heldt, et al.
BMJ Open (2023) Vol. 13, Iss. 4, pp. e071122-e071122
Open Access | Times Cited: 2
Consumption frequency for precooked bean products among households in Machakos County, Kenya
Judy Gatwiri Mutegi, Eric Obedy Gido, Mary K. Mathenge, et al.
Cogent Food & Agriculture (2023) Vol. 9, Iss. 1
Open Access | Times Cited: 2
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