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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 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

Showing 21 citing articles:

Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety
Masala Mudau, Oluwafemi Ayodeji Adebo
Journal of Food Process Engineering (2024) Vol. 47, Iss. 5
Closed Access | Times Cited: 8
Consumer preference and willingness to pay for 3D-printed chocolates: A discrete choice experiment
Giovanbattista Califano, Charles Spence
Future Foods (2024) Vol. 9, pp. 100378-100378
Open Access | Times Cited: 5
Coupling AI with empirical research – A case of 3D printed food technology
Clare D’Souza, Achini Adkari, Damminda Alahakoon
Food Quality and Preference (2024) Vol. 120, pp. 105229-105229
Open Access | Times Cited: 5
Perspectives on cultured and traditional meat: An analysis of Italian consumers
Silvia Coderoni, Nicola Casolani, Emilio Chiodo, et al.
Journal of International Food & Agribusiness Marketing (2025), pp. 1-20
Closed Access
Current Challenges, and Potential Solutions to Increase Acceptance and Long-Term Consumption of Cultured Meat and Edible Insects – A Review
Jia Wen Xanthe Lin, Narmatha DO Maran, Amanda JiaYing Lim, et al.
Future Foods (2025), pp. 100544-100544
Open Access
Cross-cultural consumer acceptance of cultured meat: A comparative study in Belgium, Chile, and China
María Ignacia Rodríguez Escobar, Shujun Han, Erasmo Cadena, et al.
Food Quality and Preference (2025), pp. 105454-105454
Closed Access
Insect-based flour: Exploring health benefits and consumer acceptance
Rudy Caparros Megido, Joachim Carpentier, Slimane Boukraa, et al.
Elsevier eBooks (2025)
Closed Access
How innovation-friendly is the EU Novel Food Regulation? The case of cellular agriculture
Tilman Reinhardt, Alessandro Monaco
Future Foods (2025) Vol. 11, pp. 100574-100574
Open Access
Consumers’ attitudes toward 3D food printing: A South African context
Nicole Cunningham, Adeyemi A. Adeyanju, Janet Adeyinka Adebo
Journal of Food Science (2025) Vol. 90, Iss. 4
Open Access
Preparation, characterization and potential mechanisms of 3D-printed meat analogs based on soy protein isolate-wheat gluten protein by L-cysteine cross-linking
Zhi Cheng, Yue Qiu, Xuemei He, et al.
Food Research International (2025), pp. 116370-116370
Closed Access
3D bioprinted meat: the values-beliefs-norms evaluation of perceived future food source among younger generations
Ardvin Kester S. Ong, Raphael Sebastian L. Arriola, Zhyra Michaella R. Eneria, et al.
British Food Journal (2024) Vol. 126, Iss. 9, pp. 3505-3528
Closed Access | Times Cited: 3
Canadians' experiences of alternative protein foods and their intentions to alter current dietary patterns
Gumataw Kifle Abebe, Mariam R. Ismail, Kathleen Kevany, et al.
Journal of Agriculture and Food Research (2024) Vol. 18, pp. 101354-101354
Open Access | Times Cited: 3
Plant-based fish analogues vs. fish: Assessment of consumer perception, acceptance, and attitudes
Marta Appiani, Camilla Cattaneo, Monica Laureati
Food Quality and Preference (2024), pp. 105329-105329
Open Access | Times Cited: 2
Plant-based seafood alternatives: Current insights on the nutrition, protein-flavour interactions, and the processing of these foods.
Enoch Enorkplim Abotsi, Yashodha Panagodage, Marcia English
Current Research in Food Science (2024) Vol. 9, pp. 100860-100860
Open Access | Times Cited: 1
Measuring the rejection of meat alternatives: Development and validation of a new scale
Bianca Wassmann, Christina Hartmann, Michael Siegrist
Food Quality and Preference (2024), pp. 105352-105352
Open Access | Times Cited: 1
Attitudes toward artificial meat in Arab countries
Sghaïer Chriki, Asmaa Alhujaili, William K. Hallman, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion
Antti Knaapila, Katja Kantanen, Jose Martin Ramos Diaz, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1444-1444
Open Access
How Innovation-Friendly is the EU Novel Food Regulation? The Case of Cellular Agriculture
Tilman Reinhardt, Alessandro Monaco
(2024)
Closed Access
Assessment of Health Values, Beliefs, Norms, and Behavior towards Consumption Intention of 3D-Bioprinted Meat
Mary Christy O. Mendoza, Jenn Christzel D. Chico, Ardvin Kester S. Ong, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2662-2662
Open Access
Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose
A. Poshadri, Malleboina Penchalaraju, Anuprita Ashokrao Joshi, et al.
Food Science and Technology International (2024)
Closed Access
Extrusion‐Based 3D Printing Technology in Soy Protein‐Based Meat Analogs: A Review
Dianna Maxy, Nurul Izzah Khalid, Huey Fang Teh, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 12
Closed Access
Which Groups are the Innovators of Sustainable Food Systems in Indonesia? A Consumer Cluster Approach to New Microalgae-Based Foods
Agustina Shinta Hartati Wahyuningtyas, Mangku Purnomo, Gladys Oryz Berlian, et al.
(2024)
Closed Access
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