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:
Plant-based dietary shift: Current trends, barriers, and carriers
Vincent Abe-Inge, Raphael Aidoo, Mariana Moncada de la Fuente, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104292-104292
Closed Access | Times Cited: 27
Vincent Abe-Inge, Raphael Aidoo, Mariana Moncada de la Fuente, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104292-104292
Closed Access | Times Cited: 27
Showing 1-25 of 27 citing articles:
Reducing Agricultural Land Use Through Plant-Based Diets: A Case Study of Romania
Ioana Mihaela Bălan, Teodor Ioan Traşcă
Nutrients (2025) Vol. 17, Iss. 1, pp. 175-175
Open Access | Times Cited: 1
Ioana Mihaela Bălan, Teodor Ioan Traşcă
Nutrients (2025) Vol. 17, Iss. 1, pp. 175-175
Open Access | Times Cited: 1
Study on the effect of heat treatment process on the quality characteristics of soybean-Citri Reticulatae Pericarpium (CRP) based yogurt and related mechanisms
Juan Zhang, Yongxuan Long, Yanpeng Zhang, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111179-111179
Closed Access | Times Cited: 1
Juan Zhang, Yongxuan Long, Yanpeng Zhang, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111179-111179
Closed Access | Times Cited: 1
Familiarity and satisfaction with plant-based meat alternatives around the world
Nicholas Poh-Jie Tan, João Graça, Christopher J. Hopwood
Future Foods (2025), pp. 100597-100597
Open Access | Times Cited: 1
Nicholas Poh-Jie Tan, João Graça, Christopher J. Hopwood
Future Foods (2025), pp. 100597-100597
Open Access | Times Cited: 1
Impacts of COVID-19 on Food Choices and Eating Behavior among New Zealand University Students
Jessica C. McCormack, Mei Peng
Foods (2024) Vol. 13, Iss. 6, pp. 889-889
Open Access | Times Cited: 6
Jessica C. McCormack, Mei Peng
Foods (2024) Vol. 13, Iss. 6, pp. 889-889
Open Access | Times Cited: 6
‘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
Megan Flint, Frédéric Leroy, Simon Bowles, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101102-101102
Closed Access
Sociodemographic and behavioural determinants of vegetarian main dish selection in a French university cafeteria: A three-month observational study with repeated measures
Laura Arrazat, Fanny Teil, Sophie Nicklaus, et al.
Appetite (2025) Vol. 207, pp. 107856-107856
Closed Access
Laura Arrazat, Fanny Teil, Sophie Nicklaus, et al.
Appetite (2025) Vol. 207, pp. 107856-107856
Closed Access
Edible Innovation
Mahek Gunjan Nagar, Deepak Jha
Advances in marketing, customer relationship management, and e-services book series (2025), pp. 291-304
Closed Access
Mahek Gunjan Nagar, Deepak Jha
Advances in marketing, customer relationship management, and e-services book series (2025), pp. 291-304
Closed Access
Are we ready for climate-friendly food choices? – the cross-country study of Bosnia and Herzegovina, Serbia and Italy
Аleksandra Nikolic, Alen Mujčinović, Isidora Milošević, et al.
Food and Humanity (2025), pp. 100515-100515
Closed Access
Аleksandra Nikolic, Alen Mujčinović, Isidora Milošević, et al.
Food and Humanity (2025), pp. 100515-100515
Closed Access
Applications of Plant-Based Materials in Cosmetics
Yuchao Tang, Xiaoqin Wang
IntechOpen eBooks (2025)
Closed Access
Yuchao Tang, Xiaoqin Wang
IntechOpen eBooks (2025)
Closed Access
Advances in High-Pressure Homogenization for Plant Proteins: Enhancing Techno-Functional Properties and Bioactive Peptide Release
Ludmilla de Carvalho Oliveira, Laura Suemitsu, Fabiana Helen Santos, et al.
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
Ludmilla de Carvalho Oliveira, Laura Suemitsu, Fabiana Helen Santos, et al.
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
Moderation of the intention to purchase plant-based beverages by rural and urban dwelling area type: An application of the theory of planned behavior
Nondumiso N.C. Malaza, Obiro Cuthbert Wokadala, July Johannes Sibanyoni, et al.
Food and Humanity (2025), pp. 100589-100589
Closed Access
Nondumiso N.C. Malaza, Obiro Cuthbert Wokadala, July Johannes Sibanyoni, et al.
Food and Humanity (2025), pp. 100589-100589
Closed Access
Harnessing Nature's Potential: Exploring Phytoestrogens in Cervical Cancer
Alaa A. A. Aljabali, Rasha M. Bashatwah, Omar Gammoh, et al.
Phytomedicine Plus (2025), pp. 100796-100796
Open Access
Alaa A. A. Aljabali, Rasha M. Bashatwah, Omar Gammoh, et al.
Phytomedicine Plus (2025), pp. 100796-100796
Open Access
The lifestyle of international students in Poland during the COVID-19 pandemic
Olena Kulykovets, Julita Szlachciuk, Hanna Górska-Warsewicz, et al.
Central European Management Journal (2025)
Open Access
Olena Kulykovets, Julita Szlachciuk, Hanna Górska-Warsewicz, et al.
Central European Management Journal (2025)
Open Access
Plant-based Food Supply Chains: Recognising Market Opportunities and Industry Challenges of Pea Protein
Helen Rogers, Manoj Dora, Naoum Tsolakis, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100440-100440
Open Access | Times Cited: 4
Helen Rogers, Manoj Dora, Naoum Tsolakis, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100440-100440
Open Access | Times Cited: 4
The Protein Transition into Context – the Impact of Dietary Shifts in Different Countries on Nutritional Adequacy of Diets
Renée P. M. Cardinaals, Guoda Bubnyte, Thom Huppertz
(2025)
Closed Access
Renée P. M. Cardinaals, Guoda Bubnyte, Thom Huppertz
(2025)
Closed Access
Effect of Plant-Based Mung Bean Products on Digestibility and Gut Microbiome Profiling Using In Vitro Fecal Fermentation
Nattha Tampanna, Worapanit Chansuwan, Santad Wichienchot
Plant Foods for Human Nutrition (2024) Vol. 79, Iss. 2, pp. 460-467
Closed Access | Times Cited: 3
Nattha Tampanna, Worapanit Chansuwan, Santad Wichienchot
Plant Foods for Human Nutrition (2024) Vol. 79, Iss. 2, pp. 460-467
Closed Access | Times Cited: 3
Insights from consumers' exposure to environmental nutrition information on a dashboard for improving sustainable healthy food choices.
Prince Agyemang, Ebenezer Miezah Kwofie, Jamie Baum, et al.
Cleaner and Responsible Consumption (2024), pp. 100241-100241
Open Access | Times Cited: 3
Prince Agyemang, Ebenezer Miezah Kwofie, Jamie Baum, et al.
Cleaner and Responsible Consumption (2024), pp. 100241-100241
Open Access | Times Cited: 3
Common Bean Suppresses Hepatic Ceramide Metabolism in a Mouse Model of Metabolic Dysfunction-Associated Steatotic Liver Disease
Vanessa K. Fitzgerald, Tymofiy Lutsiv, John N. McGinley, et al.
Nutrients (2024) Vol. 16, Iss. 18, pp. 3196-3196
Open Access | Times Cited: 1
Vanessa K. Fitzgerald, Tymofiy Lutsiv, John N. McGinley, et al.
Nutrients (2024) Vol. 16, Iss. 18, pp. 3196-3196
Open Access | Times Cited: 1
Plant-based protein amyloid fibrils: Origins, formation, extraction, applications, and safety
Ying Liang, Penghui Zhang, Mei Liu, et al.
Food Chemistry (2024) Vol. 469, pp. 142559-142559
Closed Access | Times Cited: 1
Ying Liang, Penghui Zhang, Mei Liu, et al.
Food Chemistry (2024) Vol. 469, pp. 142559-142559
Closed Access | Times Cited: 1
Utilization of plant-based foods for effective prevention of chronic diseases: a longitudinal cohort study
Liang Jie, Yanchao Wen, Jinzhu Yin, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 1
Liang Jie, Yanchao Wen, Jinzhu Yin, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 1
Association of adherence to the EAT-Lancet diet with risk of dementia according to social economic status: a prospective cohort in UK Biobank
Wanying Zhao, Qian Chen, Qi Zhang, et al.
GeroScience (2024)
Closed Access
Wanying Zhao, Qian Chen, Qi Zhang, et al.
GeroScience (2024)
Closed Access
Consumer Attitudes and Views on Sustainable Food Consumption
Zuzana Kapsdorferová, Diana Bogueva, Дора Маринова
(2024), pp. 299-317
Closed Access
Zuzana Kapsdorferová, Diana Bogueva, Дора Маринова
(2024), pp. 299-317
Closed Access
Water scarcity and consumer behavior: an analysis of diet-related water footprint
Enrica Nadia Frola, Alessia Cavaliere, Elisa De Marchi, et al.
Renewable Agriculture and Food Systems (2024) Vol. 39
Open Access
Enrica Nadia Frola, Alessia Cavaliere, Elisa De Marchi, et al.
Renewable Agriculture and Food Systems (2024) Vol. 39
Open Access
Thermal inactivation of non-proteolytic Clostridium botulinum spores in chilled plant-based foods
Mariem Ellouze, Ourania Misiou, Chrysanthi Champidou, et al.
Food Control (2024), pp. 111043-111043
Closed Access
Mariem Ellouze, Ourania Misiou, Chrysanthi Champidou, et al.
Food Control (2024), pp. 111043-111043
Closed Access
Ultrasound-mediated soybean-egg white protein acid-induced emulsion gels: A multi-design approach integrating techno-functional properties, digestibility, and nutritional value
Yudan Zhang, Jingbo Liu, Zhiyuan Zheng, et al.
Food Chemistry (2024) Vol. 469, pp. 142560-142560
Closed Access
Yudan Zhang, Jingbo Liu, Zhiyuan Zheng, et al.
Food Chemistry (2024) Vol. 469, pp. 142560-142560
Closed Access
