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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:

Exploratory analysis of meal composition in Australia: meat and accompanying foods
Zhixian Sui, David Raubenheimer, Anna Rangan
Public Health Nutrition (2017) Vol. 20, Iss. 12, pp. 2157-2165
Open Access | Times Cited: 25

Showing 25 citing articles:

Plant-based meat analogue (PBMA) as a sustainable food: a concise review
Meenakshi Singh, Nitin Trivedi, Manoj Kumar Enamala, et al.
European Food Research and Technology (2021) Vol. 247, Iss. 10, pp. 2499-2526
Closed Access | Times Cited: 179
Strategies towards healthy and sustainable protein consumption: A transition framework at the levels of diets, dishes, and dish ingredients
J. de Boer, H. Aiking
Food Quality and Preference (2018) Vol. 73, pp. 171-181
Closed Access | Times Cited: 103
Age-related muscle anabolic resistance: inevitable or preventable?
Alan A. Aragon, Kevin D. Tipton, Brad J. Schöenfeld
Nutrition Reviews (2022) Vol. 81, Iss. 4, pp. 441-454
Closed Access | Times Cited: 28
A Nudge-Inspired AI-Driven Health Platform for Self-Management of Diabetes
Shane Joachim, Abdur Rahim Mohammad Forkan, Prem Prakash Jayaraman, et al.
Sensors (2022) Vol. 22, Iss. 12, pp. 4620-4620
Open Access | Times Cited: 21
Associations Between Carbohydrate Intake Behaviours and Glycaemia in Gestational Diabetes: A Prospective Observational Study
Roslyn Smith, Rikke Borg, Vincent Wong, et al.
Nutrients (2025) Vol. 17, Iss. 3, pp. 400-400
Open Access
Dietary Fibre Intake in Australia. Paper II: Comparative Examination of Food Sources of Fibre among High and Low Fibre Consumers
Flávia Fayet‐Moore, Tim Cassettari, Kate Tuck, et al.
Nutrients (2018) Vol. 10, Iss. 9, pp. 1223-1223
Open Access | Times Cited: 22
Vegetable intake in Australian children and adolescents: the importance of consumption frequency, eating occasion and its association with dietary and sociodemographic factors
Flávia Fayet‐Moore, Andrew McConnell, Tim Cassettari, et al.
Public Health Nutrition (2019) Vol. 23, Iss. 3, pp. 474-487
Open Access | Times Cited: 22
Identifying usual food choices at meals in overweight and obese study volunteers: implications for dietary advice
Vivienne Guan, Yasmine Probst, Elizabeth P. Neale, et al.
British Journal Of Nutrition (2018) Vol. 120, Iss. 4, pp. 472-480
Open Access | Times Cited: 21
Will greenhouse concerns impact meat consumption? Best-worst scaling analysis of Australian consumers
John Rolfe, Darshana Rajapaksa, Jeremy De Valck, et al.
Food Quality and Preference (2022) Vol. 104, pp. 104755-104755
Open Access | Times Cited: 12
Food group intake at self-reported eating occasions across the day: secondary analysis of the Australian National Nutrition Survey 2011–2012
Megan A. Rebuli, Gemma Williams, Genevieve James‐Martin, et al.
Public Health Nutrition (2020) Vol. 23, Iss. 17, pp. 3067-3080
Open Access | Times Cited: 18
Characterisation of breakfast, lunch, dinner and snacks in the Japanese context: an exploratory cross-sectional analysis
Kentaro Murakami, Nana Shinozaki, M. Barbara E. Livingstone, et al.
Public Health Nutrition (2020) Vol. 25, Iss. 3, pp. 689-701
Open Access | Times Cited: 15
The comparative validity of a brief diet screening tool for adults: The Fruit And Vegetable VAriety index (FAVVA)
Lee Ashton, Rebecca Williams, Lisa Wood, et al.
Clinical Nutrition ESPEN (2018) Vol. 29, pp. 189-197
Closed Access | Times Cited: 15
Breakfast size is associated with daily energy intake and diet quality
Wenjie Wang, Amanda Grech, Luke Gemming, et al.
Nutrition (2020) Vol. 75-76, pp. 110764-110764
Closed Access | Times Cited: 11
Relative validity and reliability of a novel diet quality assessment tool for athletes: the Athlete Diet Index
Louise Capling, Janelle Gifford, Kathryn L. Beck, et al.
British Journal Of Nutrition (2020) Vol. 126, Iss. 2, pp. 307-319
Closed Access | Times Cited: 9
Achieving high diet quality at eating occasions: findings from a nationally representative study of Australian adults
Nancy R Tran, Rebecca M. Leech, Katherine M. Livingstone, et al.
British Journal Of Nutrition (2023) Vol. 131, Iss. 5, pp. 868-879
Open Access | Times Cited: 3
Modelling the replacement of red and processed meat with plant-based alternatives and the estimated effect on insulin sensitivity in a cohort of Australian adults
James P. Goode, Kylie J. Smith, Monique Breslin, et al.
British Journal Of Nutrition (2023) Vol. 131, Iss. 6, pp. 1084-1094
Open Access | Times Cited: 3
Impacts of COVID-19 on patterns of meat and seafood consumption: evidence from Australia
John Rolfe, Darshana Rajapaksa, Jeremy De Valck, et al.
British Food Journal (2021) Vol. 124, Iss. 9, pp. 2963-2979
Closed Access | Times Cited: 7
The Advances of Plant Product Meat Alternatives as a Healthier and Environmentally Friendly Option for Animal Meat Protein Consumption
Dobgima John Fonmboh, Ejoh Richard, Tita Magarete Awah, et al.
Asian Journal of Biotechnology and Bioresource Technology (2021), pp. 23-40
Open Access | Times Cited: 6
New plant‐based and alternative protein foods—Realising the benefits and avoiding the risks
Bradley G. Ridoutt
Nutrition & Dietetics (2022) Vol. 80, Iss. 2, pp. 223-224
Closed Access | Times Cited: 3
The energy density of meals and snacks consumed by young Australian adults (18–30 years old) are influenced by preparation location but not screen use nor social interactions: findings from the MYMeals wearable camera study
Virginia Chan, Alyse Davies, Lyndal Wellard‐Cole, et al.
Journal of Nutritional Science (2022) Vol. 11
Open Access | Times Cited: 3
MasterChef recipes and takeaway foods: How do they compare?
Jaclyn Coffey, David Raubenheimer, Anna Rangan, et al.
International Journal of Gastronomy and Food Science (2019) Vol. 16, pp. 100148-100148
Closed Access | Times Cited: 3
Meat or meatless meals at lunch and dinner – exploring the associated factors and transition between meals
Catarina Carvalho, Mílton Severo, Daniela Correia, et al.
International Journal of Food Sciences and Nutrition (2023) Vol. 74, Iss. 3, pp. 350-361
Open Access | Times Cited: 1
Parental work hours and household income as determinants of unhealthy food and beverage intake in young Australian children
Chelsea E. Mauch, Thomas P. Wycherley, Lucinda Bell, et al.
Public Health Nutrition (2022) Vol. 25, Iss. 8, pp. 2125-2136
Open Access | Times Cited: 2
The Influence of Increased Dairy Product Consumption, as Part of a Lifestyle Modification Intervention, on Diet Quality and Eating Patterns in Female Adolescents with Overweight/Obesity
Emily C. Fraschetti, Lauren E. Skelly, Mavra Ahmed, et al.
Children (2022) Vol. 9, Iss. 11, pp. 1703-1703
Open Access | Times Cited: 2
Creation of fibrous plant protein foods
Birgit L. Dekkers
(2018)
Open Access | Times Cited: 2
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