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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:

Toward a reduced meat diet: University North American students' acceptance of a blended meat-mushroom burger
Giovanni Sogari, Jie Li, Qian Wang, et al.
Meat Science (2022) Vol. 187, pp. 108745-108745
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Understanding barriers to consumption of plant-based foods and beverages: insights from sensory and consumer science
Davide Giacalone, Mathias P. Clausen, Sara R. Jaeger
Current Opinion in Food Science (2022) Vol. 48, pp. 100919-100919
Open Access | Times Cited: 139
A comprehensive review of the application of ultrasonication in the production and processing of edible mushrooms: Drying, extraction of bioactive compounds, and post-harvest preservation
Mianli Sun, Yongliang Zhuang, Ying Gu, et al.
Ultrasonics Sonochemistry (2024) Vol. 102, pp. 106763-106763
Open Access | Times Cited: 24
A systematic review on drivers influencing consumption of edible mushrooms and innovative mushroom-containing products
Rachele De Cianni, Liam Pippinato, Teresina Mancuso
Appetite (2023) Vol. 182, pp. 106454-106454
Closed Access | Times Cited: 32
Would you buy vegan meatballs? The policy issues around vegan and meat-sounding labelling of plant-based meat alternatives
Eugenio Demartini, Daniel Vecchiato, Livio Finos, et al.
Food Policy (2022) Vol. 111, pp. 102310-102310
Closed Access | Times Cited: 36
The best of both worlds? Challenges and opportunities in the development of hybrid meat products from the last 3 years
Simona Grasso, Gülden Gökşen
LWT (2022) Vol. 173, pp. 114235-114235
Open Access | Times Cited: 35
Factors influencing consumer purchase intent for meat and meat substitutes
Jie Li, Casey Silver, Miguel I. Gómez, et al.
Future Foods (2023) Vol. 7, pp. 100236-100236
Open Access | Times Cited: 22
A narrative action on the battle against hunger using mushroom, peanut, and soybean-based wastes
Nurul Aqilah Mohd Zaini, Nur Asyiqin Zahia Azizan, Muhamad Hafiz Abd Rahim, et al.
Frontiers in Public Health (2023) Vol. 11
Open Access | Times Cited: 16
A Further Step toward Sustainable Development: The Case of the Edible Mushroom Supply Chain
Rachele De Cianni, Giovanna Cristina Varese, Teresina Mancuso
Foods (2023) Vol. 12, Iss. 18, pp. 3433-3433
Open Access | Times Cited: 12
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
The Food Service Playbook for Promoting Sustainable Food Choices
Daniele Pollicino, Stacy Blondin, Sophie Attwood
(2024)
Open Access | Times Cited: 4
Textured vegetable protein as a partial replacement for lean meat in salami analogues: Perspectives on physicochemical properties, flavour and proteome changes
Ying Li, Xin Liu, Jian Zhang, et al.
Food Chemistry (2024) Vol. 463, pp. 140844-140844
Closed Access | Times Cited: 4
Should I Really Pay a Premium for This? Consumer Perspectives on Cultured Muscle, Plant-Based and Fungal-Based Protein as Meat Alternatives
David Dean, Meike Rombach, Frank Vriesekoop, et al.
Journal of International Food & Agribusiness Marketing (2023) Vol. 36, Iss. 3, pp. 502-526
Open Access | Times Cited: 10
Loss framing effect on reducing excessive red and processed meat consumption: Evidence from Italy
Gerarda Caso, Giuseppina Rizzo, Giuseppina Migliore, et al.
Meat Science (2023) Vol. 199, pp. 109135-109135
Open Access | Times Cited: 10
A study of the purchase intention of alternative foods
Fangfang Yang, Longfei Ren, Jie Sun, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open 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
Behavioural Factors Influencing Consumer Acceptance of Sustainable Healthy Food: A Review and Research Agenda
Bríd C. Bourke, Mary McCarthy, Sinéad N. McCarthy
International Journal of Consumer Studies (2024) Vol. 48, Iss. 5
Open Access | Times Cited: 3
Hybrid meat products and co-creation: What do consumers say, feel and think?
Christopher B. Ryder, Sylvia Jaworska, Simona Grasso
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 8
Feasibility of Tenebrio molitor larvae protein to partially replace lean meat in the processing of hybrid frankfurters: Perspectives on quality profiles and in vitro digestibility
Fengxue Zhang, Xin Li, Xue Liang, et al.
Food Research International (2023) Vol. 176, pp. 113846-113846
Closed Access | Times Cited: 8
Consumer response to blended beef burgers and chicken nuggets is influenced by ingredient and nutrition claims - qualitative assessment
Xinyu Miao, Melindee Hastie, Minh Ha, et al.
Future Foods (2023) Vol. 8, pp. 100247-100247
Open Access | Times Cited: 5
Texture‐modified meat for senior consumers varying meat type and mincing speed: effect of gender, age and nutritional information on sensory perception and preferences
Clara Talens, Mónica Ibargüen, Xabier Murgui, et al.
Future Foods (2022) Vol. 6, pp. 100180-100180
Closed Access | Times Cited: 7
Consumer perceptions and market analysis of plant-based foods: A global perspective
Giulia Andreani, Marija Banović, Hans Dagevos, et al.
Elsevier eBooks (2024), pp. 393-408
Closed Access | Times Cited: 1
Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers
Francis Cerrón-Mercado, Carmen Botella‐Martínez, Bettit Salvá-Ruíz, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2198-2198
Open Access | Times Cited: 5
Food of the Future: Meat and Dairy Alternatives
Antti Knaapila, Sghaïer Chriki, Fang Fang, et al.
Frontiers research topics (2024)
Open Access
Heroes and Villains: Message Frames, Gender, and Meat Attachment as Predictors of Meat Reduction Intentions
A. Lauren Couture, Steve Loughnan
Anthrozoös (2024) Vol. 37, Iss. 5, pp. 905-924
Closed Access
Hybrid Meat Products: Using Plant, Fungi, and Insect Sources for Flexitarian Diets—Technological, Nutritional and Sensory Insights
Ana Karoline Ferreira Ignácio Câmara, Maristela Midori Ozaki, Camila de Souza Paglarini, et al.
(2024), pp. 245-289
Closed Access
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