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:

Nudging plant-based meals through the menu
Federico J.A. Pérez-Cueto
International Journal of Gastronomy and Food Science (2021) Vol. 24, pp. 100346-100346
Open Access | Times Cited: 22

Showing 22 citing articles:

How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries
Federico J.A. Pérez-Cueto, Listia Rini, Ilona Faber, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 29, pp. 100587-100587
Open Access | Times Cited: 53
The Future of Plant-Based Diets: Aligning Healthy Marketplace Choices with Equitable, Resilient, and Sustainable Food Systems
Vivica I. Kraak, Jessica Aschemann‐Witzel
Annual Review of Public Health (2024) Vol. 45, Iss. 1, pp. 253-275
Open Access | Times Cited: 7
Nudging greater vegetable intake and less food waste: A field experiment
Danyi Qi, Ran Li, Jerrod Penn, et al.
Food Policy (2022) Vol. 112, pp. 102369-102369
Open Access | Times Cited: 24
From personal benefits to green motives: consumer segments for targeted sustainability transitions in workplace canteens
Ragnhild Eg, Antje Gonera, Ida Synnøve Grini, et al.
Frontiers in Sustainability (2025) Vol. 5
Open Access
The compass for restaurant menu design experiments: Dissecting restaurant menu design through the TCCM framework
Michael Man Him IP, Robin Chark
International Journal of Hospitality Management (2025) Vol. 127, pp. 104118-104118
Closed Access
Nudging Toward Sustainable Food Consumption at University Canteens: A Systematic Review and Meta-Analysis
Sujita Pandey, Annemarie Olsen, Federico J.A. Pérez-Cueto, et al.
Journal of Nutrition Education and Behavior (2023) Vol. 55, Iss. 12, pp. 894-904
Open Access | Times Cited: 11
The power of behavioural nudges tailored to plant-based dishes when eating out
Hans Dagevos, Danny Taufik, Machiel J. Reinders, et al.
Elsevier eBooks (2024), pp. 297-316
Closed Access | Times Cited: 3
Nudging towards sustainable dining: Exploring menu nudges to promote vegetarian meal choices in restaurants
Robert J. Weijers, Iris W. H. Claessens, Marleen Gillebaart, et al.
Appetite (2024) Vol. 198, pp. 107376-107376
Open Access | Times Cited: 3
How to entice restaurant patrons to order low-emissions meals? A meta-analysis and research agenda
Danyelle Greene, Mai Nguyen, Sara Dolničar
Appetite (2023) Vol. 188, pp. 106612-106612
Open Access | Times Cited: 9
The effect of menu design on consumer behavior: A meta-analysis
Michael Man Him IP, Robin Chark
International Journal of Hospitality Management (2022) Vol. 108, pp. 103353-103353
Closed Access | Times Cited: 14
How can restaurants entice patrons to order environmentally sustainable dishes? Testing new approaches based on hedonic psychology and affective forecasting theory
David Fechner, Marion Karl, Bettina Grün, et al.
Journal of Sustainable Tourism (2023) Vol. 32, Iss. 10, pp. 2225-2244
Open Access | Times Cited: 8
The Food Service Playbook for Promoting Sustainable Food Choices
Daniele Pollicino, Stacy Blondin, Sophie Attwood
(2024)
Open Access | Times Cited: 2
Socio-ecological contagion in Veganville
Thomas Elliot
Ecological Complexity (2022) Vol. 51, pp. 101015-101015
Open Access | Times Cited: 8
Plant-based default nudges effectively increase the sustainability of catered meals on college campuses: Three randomized controlled trials
Renate Boronowsky, Angela W. Zhang, Chad Stecher, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 8
Increasing the Consumption of Environmentally Friendly Foods in a University Dining Hall Using Menu Item Placement
Cinzia Franchini, Carole Bartolotto, Francesca Scazzina, et al.
Nutrients (2023) Vol. 15, Iss. 18, pp. 3873-3873
Open Access | Times Cited: 4
Promoting plant-based eating in meat-centric meal contexts: a field study
David Guedes, Vasco Brazão, Lisa Roque, et al.
Public Health Nutrition (2023) Vol. 26, Iss. 11, pp. 2619-2627
Open Access | Times Cited: 3
Acceptability of workplace choice architecture modification for healthy behaviours
Eeva Rantala, Saara Pentikäinen, Federico J.A. Pérez-Cueto, et al.
BMC Public Health (2023) Vol. 23, Iss. 1
Open Access | Times Cited: 3
Public meals as a platform for culinary action? Tweens’ and teens’ acceptance of a new plant-based food
Magnus Westling, Stefan Wennström, Åsa Öström
International Journal of Gastronomy and Food Science (2022) Vol. 27, pp. 100485-100485
Open Access | Times Cited: 5
Hospitality futures: Towards a sustainable, healthier and ethical way of catering
Adrian Guachalla
Hospitality & Society (2022) Vol. 12, Iss. 3, pp. 247-263
Open Access | Times Cited: 5
Restoran Menülerinde Özel Beslenme Türleri: İstanbul Örneği Special Nutrition Types in Restaurant Menus: The Case of Istanbul
Duran CANKÜL, Aysucan AYDIN
AYDIN GASTRONOMY (2017) Vol. 6, Iss. 2, pp. 155-164
Open Access | Times Cited: 2
Socio-ecological contagion in Veganville
Thomas Elliot
Research Square (Research Square) (2022)
Open Access
Social Contagion in Veganville
Thomas Elliot
Research Square (Research Square) (2021)
Open Access
Page 1

Scroll to top