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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:

Understanding the consumption of plant-based meat alternatives and the role of health-related aspects. A study of the Italian market
Giuseppina Rizzo, Riccardo Testa, Emilia Cubero Dudinskaya, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100690-100690
Open Access | Times Cited: 21

Showing 21 citing articles:

Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives
Diana Bogueva, David Julian McClements
Sustainability (2023) Vol. 15, Iss. 19, pp. 14336-14336
Open Access | Times Cited: 23
Consumers’ perception of plant-based alternatives and changes over time. A linguistic analysis across three countries and ten years
Maren Runte, Jeannette Nuessli Guth, Jeanine Ammann
Food Quality and Preference (2023) Vol. 113, pp. 105057-105057
Open Access | Times Cited: 13
Consumer perception and preference toward plant-based meat alternatives – Bibliometric trends and policy implications
R Sendhil, C R Bhuvana, Sheel Yadav, et al.
Food and Humanity (2024) Vol. 2, pp. 100229-100229
Closed Access | Times Cited: 5
Health or Environment? Understanding which informative message is more effective in replacing red meat with mushroom-based alternatives.
Rachele De Cianni, Teresina Mancuso, Giuseppina Rizzo, et al.
Appetite (2024) Vol. 199, pp. 107405-107405
Open Access | Times Cited: 4
‘Meating’ consumer expectations: more work required to improve acceptability of plant-based meat alternative products
Megan Flint, Frédéric Leroy, Simon Bowles, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101102-101102
Closed Access
Consumers' Perspective of Plant‐Based Meat Alternatives—A Systematic Literature Review and Future Research Agenda
Sylwia Majcher
International Journal of Consumer Studies (2025) Vol. 49, Iss. 2
Closed Access
Plant protein preferences in meat and dairy alternatives: An exploratory study of German consumers
Magdalena Teresa Spicher, K. Dressel, Ute Schweiggert‐Weisz, et al.
Future Foods (2025), pp. 100595-100595
Open Access
Investigating the Incorporation of plant-based meat alternative in Asian culinary practices
Bushra Safdar, Zijia Zhang, Jinnuo Cao, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101170-101170
Closed Access
Revealed preferences on meat substitute consumption and political attitudes - Testing the left-right and environmental concerns framework
Thies Petersen, Tom-Lukas Denker, Maximilian Koppenberg, et al.
Appetite (2024) Vol. 199, pp. 107371-107371
Open Access | Times Cited: 3
Factors influencing the willingness to purchase and consume microalgae-based foods: An exploratory consumer study
Bárbara Franco Lucas, Thomas A. Brunner
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100974-100974
Open Access | Times Cited: 3
David vs Goliath: The challenges for plant-based meat companies competing with animal-based meat producers
Germano Glufke Reis, Eduardo Guedes Villar, Toni Ryynänen, et al.
Journal of Cleaner Production (2023) Vol. 423, pp. 138705-138705
Open Access | Times Cited: 6
Online Food Choices: When Do “Recommended By” Labels Work?
Daniele Catarci, Lea Laasner Vogt, Ester Reijnen
Foods (2024) Vol. 13, Iss. 6, pp. 928-928
Open Access | Times Cited: 1
Can Dried Fruits Replace Unhealthy Snacking among Millennials? An Empirical Study on Dried Fruit Consumption in Italy
Riccardo Testa, Giuseppina Rizzo, Giorgio Schifani, et al.
Sustainability (2023) Vol. 15, Iss. 9, pp. 7083-7083
Open Access | Times Cited: 4
Exploring the Sensory Characteristics of the Soybean Spreads Enhanced with Vegetables and Spices
Eliza Kostyra, Klaudia Gawlińska, Sylwia Żakowska‐Biemans, et al.
Applied Sciences (2024) Vol. 14, Iss. 3, pp. 1096-1096
Open Access | Times Cited: 1
Influence of Dietary Fibre and Protein Fractions on the Trace Element Bioaccessibility of Turnip Tops (Brassica rapa) Growing under Mediterranean Conditions
Fernando Cámara‐Martos
Foods (2024) Vol. 13, Iss. 3, pp. 462-462
Open Access | Times Cited: 1
Are Argentinians ready for plant-based meat alternatives? A case study on awareness and willingness for consumption
Trinidad Soteras, Natalia Szerman, Manuela Merayo, et al.
Appetite (2024) Vol. 206, pp. 107817-107817
Closed Access | Times Cited: 1
“Soy Boy vs. Holy Cow”—Understanding the Key Factors Determining U.S. Consumers’ Preferences and Commitment to Plant-Based Milk Alternatives
Meike Rombach, David Dean, Christopher Gan
Sustainability (2023) Vol. 15, Iss. 18, pp. 13715-13715
Open Access | Times Cited: 3
An Exploration of Innovative Formulations of Plant-Based Protein Profiles as an Option for Sustainable Diets: A South African Perspective
Xolile Mkhize, Wilna Oldewage Theron, Carin Napier, et al.
(2024)
Closed Access
Comparison of Physico-Chemical and Sensory Attributes in Plant-Based Meat Analogue Patties and Chicken Patties
Aaliya Tahseen, T. Sathu, Muthukumar Muthupalani, et al.
Journal of Advances in Biology & Biotechnology (2024) Vol. 27, Iss. 8, pp. 767-776
Open Access
An exploration of applied plant-based protein formulations to shift farmers towards sustainable diets: A South African Perspective
Xolile Mkhize, Wilna Oldewage‐Theron, Carin Napier, et al.
Journal of Agriculture and Food Research (2024), pp. 101521-101521
Open Access
PLANT-BASED FOODS AND LATEST DEVELOPMENTS
Ceren Özen, İlkay Yılmaz
Journal of Apitherapy and Nature (2023) Vol. 6, Iss. 2, pp. 57-72
Open Access | Times Cited: 1
The Potential of Cell and Plant-Based Meat Alternatives to Improve Global Health Outcomes
Leigh Foran, Jesse Bauks
Journal of Student Research (2023) Vol. 12, Iss. 2
Open Access
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