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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:

Market-oriented Development of Plant-based Food and Beverage Products: A Usage Segmentation Approach
Emma Beacom, Joe Bogue, Lana Repar
Journal of Food Products Marketing (2021) Vol. 27, Iss. 4, pp. 204-222
Open Access | Times Cited: 45

Showing 1-25 of 45 citing articles:

Comparison of nutritional composition between plant-based drinks and cow’s milk
Barbara Walther, Dominik Guggisberg, René Badertscher, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 115
Plant-Based Only: Investigating Consumers’ Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market
Marcel Pointke, Marlene Ohlau, Antje Risius, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2339-2339
Open Access | Times Cited: 52
Novel plant-based meat alternatives: future opportunities and health considerations
Megan Flint, Simon Bowles, Anthony Lynn, et al.
Proceedings of The Nutrition Society (2023) Vol. 82, Iss. 3, pp. 370-385
Open Access | Times Cited: 38
Perceptions toward Plant-Based Milk Alternatives among Young Adult Consumers and Non-Consumers in Denmark: An Exploratory Study
Eliana Martínez-Padilla, Ilona Faber, Iben Lykke Petersen, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 385-385
Open Access | Times Cited: 24
Plastic alternatives and substitutes in the packaging sector – A UK consumer perspective
Sohvi Nuojua, Sabine Pahl, Richard C. Thompson
Sustainable Production and Consumption (2024) Vol. 46, pp. 68-81
Open Access | Times Cited: 9
Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues
Joncer Naibaho, Małgorzata Korzeniowska, Aneta Wojdyło, et al.
Journal of Cereal Science (2022) Vol. 107, pp. 103524-103524
Open Access | Times Cited: 28
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
A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States
Astrid E. D’Andrea, Amanda J. Kinchla, Alissa A. Nolden
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 16
Food extrusion: An advanced process for innovation and novel product development
Andriana Ε. Lazou
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 14, pp. 4532-4560
Closed Access | Times Cited: 23
‘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
Are Emirati consumers in United Arab Emirates open to alternative proteins? Insights into their attitudes and willingness to replace animal protein sources
Sajid Maqsood, Feyisola Fisayo Ajayi, Hussein Mostafa, et al.
Frontiers in Sustainable Food Systems (2025) Vol. 9
Open Access
Co‐Creation of Complementary Food for Operational Rations: An Exploratory and Collaborative Case Study Between Brazilian Military Personnel
Vitor Luiz Farias de ABREU, Elson Rogério Tavares Filho, Sabrina Sauthier Monteiro, et al.
Journal of Sensory Studies (2025) Vol. 40, Iss. 1
Closed Access
Plant-Based Meat Alternatives on the Island of Ireland: Changes in the Market and Comparisons with Conventional Meat
Leona Lindberg, Jayne V. Woodside, Hannah K. Fitzgerald, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 903-903
Open Access
Evaluating and Analyzing the Innovative Branding and Marketing Strategies of International Brand: A Study of Kellogg’s Pringles
Md Rakibul Hasan, Syeda Farjana Farabi, Fatema Tuz Johora, et al.
Westcliff International Journal of Applied Research (2025) Vol. 9, Iss. 1, pp. 30-42
Closed Access
Perception and demand for healthy snacks/beverages among US consumers vary by product, health benefit, and color
Glory Okpiaifo, Bertille Dormoy-Smith, Bachir Kassas, et al.
PLoS ONE (2023) Vol. 18, Iss. 6, pp. e0287232-e0287232
Open Access | Times Cited: 11
The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions
Listia Rini, Simoun Bayudan, Ilona Faber, et al.
Food Quality and Preference (2023) Vol. 113, pp. 105059-105059
Open Access | Times Cited: 10
Green extraction of chickpea (Cicer arietinum)-based functional beverage: Assessment of nutritional quality and storage stability
Neha Sharma, Nushrat Yeasmen, Valérie Orsat
Food Bioscience (2024) Vol. 59, pp. 104237-104237
Open Access | Times Cited: 3
Design-led innovation for more plant-based food: An interdisciplinary approach to more consumer-centric product development
Antje Gonera, Anna Birgitte Milford, Katja‐Maria Prexl, et al.
International Journal of Food Design (2023) Vol. 9, Iss. 1, pp. 101-128
Open Access | Times Cited: 8
Edible oil to powder technologies: Concepts and advances
K. Sandhya, M. Maria Leena, J.A. Moses, et al.
Food Bioscience (2023) Vol. 53, pp. 102567-102567
Closed Access | Times Cited: 7
Beyond plant-based alternatives to milk and meat: Product and individual variables influence purchase intention for plant-based yoghurt and eggs
Sara R. Jaeger, Sok L. Chheang, Gastón Ares
Food Quality and Preference (2023) Vol. 112, pp. 105019-105019
Closed Access | Times Cited: 7
Leave the Milk for the Calf and Spread the Word: Exploring Factors Determining US Consumers’ Willingness to Try Plant-Based Milk Alternatives and Their Word-of-Mouth Sharing about Plant-Based Milk Alternatives
Meike Rombach, Lei Cong, David Dean
Beverages (2024) Vol. 10, Iss. 2, pp. 27-27
Open Access | Times Cited: 2
Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants
David Fechner, Bettina Grün, Sara Dolničar
Journal of Sustainable Tourism (2024) Vol. 33, Iss. 2, pp. 333-356
Open Access | Times Cited: 2
The Shift Towards Plant-Based Lifestyles: Factors Driving Young Consumers’ Decisions to Choose Plant-Based Food Products
Marike Venter de Villiers, Joy Cheng, Lorna Christie
Sustainability (2024) Vol. 16, Iss. 20, pp. 9022-9022
Open Access | Times Cited: 2
How do values relate to the consumption of meat and dairy products and their plant-based alternatives?
Elviira Lehto, Kirsi Korhonen, Toivo Muilu, et al.
Food Quality and Preference (2022) Vol. 106, pp. 104804-104804
Open Access | Times Cited: 11
Versengő szempontok a magyarok élelmiszer és háztartási cikk fogyasztásában – Az árérzékenység és a környezettudatosság fontossága
Beatrix Lányi, Eszter Jakopánecz, László Csóka, et al.
Vezetéstudomány / Budapest Management Review (2024) Vol. 55, Iss. 1, pp. 27-38
Open Access | Times Cited: 1
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