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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:

Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations
Sara R. Jaeger, Armand V. Cardello, David Jin, et al.
Food Research International (2023) Vol. 167, pp. 112666-112666
Open Access | Times Cited: 43

Showing 1-25 of 43 citing articles:

Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking
Sara R. Jaeger, Amanda Dupas de Matos, Ama Frempomaa Oduro, et al.
Food Research International (2024) Vol. 180, pp. 114093-114093
Open Access | Times Cited: 20
Divergence in physicochemical and microstructural properties of set-type yogurt derived from bean proteins and animal milks: An inquiry into substitution viability
Yang Qin, Meng Wang, Hongning Jiang, et al.
LWT (2024) Vol. 193, pp. 115689-115689
Open Access | Times Cited: 12
Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts
Likhitha Marlapati, Rabia Farheen Shamim Basha, Amelia Navarre, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 984-984
Open Access | Times Cited: 10
Sensory drivers of liking, emotions, conceptual and sustainability concepts in plant-based and dairy yoghurts
Armand V. Cardello, Fabien Llobell, David Jin, et al.
Food Quality and Preference (2023) Vol. 113, pp. 105077-105077
Closed Access | Times Cited: 18
An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task
Jamal Amyoony, Rachael Moss, Tanvi Dabas, et al.
Applied Food Research (2023) Vol. 3, Iss. 2, pp. 100320-100320
Open Access | Times Cited: 15
Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity
Hande Demi̇r, Levent Yurdaer Aydemir, Muhammed Şefik Özel, et al.
Journal of Food Science (2023) Vol. 88, Iss. 10, pp. 4079-4096
Open Access | Times Cited: 13
A Review of Processing Techniques and Rheological Properties of Yogurts
Thong Le Ba, Dam Sao, Lien Le Phuong Nguyen, et al.
Journal of Texture Studies (2025) Vol. 56, Iss. 1
Open Access
Consumers’ Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review
Sergio Erick García‐Barrón, Rosa Pilar Carmona-Escutia, Enrique J. Herrera-López, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 713-713
Open Access
Plant-Based Chocolate Desserts: Analysis of Consumer’s Response According to Sensory Properties of Products and Consumer Attitude Towards Meat Reduction
Franco D. Della Fontana, Gabriel López-Font, Djemaa Moussaoui, et al.
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 2
Open Access
Consumers' perceptions of plant-based alternatives relative to the foods they directly imitate
Jonathan Kershaw, Alissa A. Nolden, Lydia Ellinger, et al.
Food Quality and Preference (2025), pp. 105519-105519
Closed Access
Tailored Bioprocessing of Brewers’ Spent Grain for the Development of Upcycled Plant-Based Spoonable Snacks
Kamaljit Moirangthem, Antti Knaapila, Y.Y. Lee, et al.
Future Foods (2025), pp. 100621-100621
Open Access
Attitudes and preferences regarding plant-based yoghurt analogues among Swedish consumers with different dietary habits
Johanna Östlund, Hanna E. Röhnisch, Galia Zamaratskaia, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100865-100865
Open Access | Times Cited: 4
Expectations for employing Escherichia coli Nissle 1917 in food science and nutrition
Miaomiao Hu, Tao Zhang, Ming Miao, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-9
Closed Access | Times Cited: 4
Consumers’ Categorizations of Dairy Products and Plant-Based Milk, Yogurt, and Cheese Alternatives
Bruno Etter, Fabienne Michel, Michael Siegrist
Appetite (2024) Vol. 203, pp. 107658-107658
Open Access | Times Cited: 4
“Grilling the myths”: Uncomfortable truths and promising paths in consumer research on plant-based alternatives
Davide Giacalone
Food Quality and Preference (2025), pp. 105500-105500
Open Access
Sustainability and role of plant-based diets in chronic kidney disease prevention and treatment
Giulia Marrone, Manuela Di Lauro, Kevin Cornali, et al.
Frontiers in Pharmacology (2025) Vol. 16
Open Access
Objective Measurements for Food Consumption and Marketing Research
Kyösti Pennanen
(2025), pp. 1-23
Closed Access
Conjoint Analysis Study to Examine Consumer’s Preferences for Hybrid Yogurt
Likhitha Marlapati, Amanda J. Kinchla, Alissa A. Nolden
Sustainability (2024) Vol. 16, Iss. 17, pp. 7460-7460
Open Access | Times Cited: 3
INVITED REVIEW: Advances in Yogurt Development: Microbiological Safety, Quality, Functionality, Sensory Evaluation, and Consumer Perceptions across Different Dairy and Plant-based Alternative Sources
Xiaojun Wang, Linlin Wang, Xinyao Wei, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 3
Effect of drying techniques on phytochemical properties of Centella asiatica and its application in formulation of herbal yoghurt
Ansu Sara Eapen, Athira R. S. Pillai, Yuvraj Khasherao Bhosale, et al.
Food and Humanity (2024) Vol. 3, pp. 100438-100438
Closed Access | Times Cited: 3
Near-infrared spectroscopy-based quantification of sunflower oil and pea protein isolate in dense mixtures for novel plant-based products
Nienke Köllmann, Floor K.G. Schreuders, Puneet Mishra, et al.
Journal of Food Composition and Analysis (2023) Vol. 121, pp. 105414-105414
Open Access | Times Cited: 8
Synthesis in situ of heteropolysaccharide by Levilactobacillus brevis AM7 during fermentation of oat and hemp and its effect on the techno-functional properties of oat yogurt type model
Yaqin Wang, Sidra Mehmood, Ndegwa Henry Maina, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109416-109416
Open Access | Times Cited: 8
Beyond plant-based alternatives to milk and meat: Product and individual variables influence purchase intention for plant-based yoghurt and eggs
Sara R. Jaeger, Sok L. Chheang, Gastón Ares
Food Quality and Preference (2023) Vol. 112, pp. 105019-105019
Closed Access | Times Cited: 8
An investigation into the sensory properties of luffa (Luffa cylindrica (L.)) seeds and a comparison to other seeds (flax, sunflower, chia, and hemp)
Allison Stright, Laura Baxter, Emily Dolan, et al.
Food Research International (2024) Vol. 192, pp. 114746-114746
Open Access | Times Cited: 2
Effects of storage time and temperature on the aroma quality and color of vanilla beans (Vanilla planifolia) from Taiwan
C. C. Yeh, Chia-Yi Chou, Kai‐Min Yang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101761-101761
Open Access | Times Cited: 2
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