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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:

Exploring consumer behavior and attitudes toward healthy food in Slovakia
Kristína Predanócyová, Peter Šedí­k, Elena Horská
British Food Journal (2022) Vol. 125, Iss. 6, pp. 2053-2069
Closed Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

From Claims to Choices: How Health Information Shapes Consumer Decisions in the Functional Food Market
Concetta Nazzaro, Anna Uliano, Marco Lerro, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 699-699
Open Access | Times Cited: 1
Predicting willingness to consume healthy brand foods using the theory of planned behavior: the role of nutritional literacy
Rony Francisco Chilón-Troncos, Elizabeth Emperatriz García-Salirrosas, Manuel Escobar-Farfán, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 8
Understanding the role of awareness and trust in consumer purchase decisions for healthy food and products
Ali Firoozzare, Flavio Boccia, Nazanin Yousefian, et al.
Food Quality and Preference (2024) Vol. 121, pp. 105275-105275
Open Access | Times Cited: 7
Healthy Lifestyle Motivators of Willingness to Consume Healthy Food Brands: An Integrative Model
Elizabeth Emperatriz García-Salirrosas, Manuel Escobar-Farfán, Jorge Alberto Esponda-Pérez, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 125-125
Open Access
Italian Consumers’ Perceptions and Understanding of the Concepts of Food Sustainability, Authenticity and Food Fraud/Risk
Rosa Maria Fanelli
Sustainability (2025) Vol. 17, Iss. 5, pp. 1831-1831
Open Access
Psychological Determinants of Healthy Food Purchase Intention: An Integrative Model Based on Health Consciousness
Manuel Escobar-Farfán, Elizabeth Emperatriz García-Salirrosas, Mauricio Guerra-Velásquez, et al.
Nutrients (2025) Vol. 17, Iss. 7, pp. 1140-1140
Open Access
Where was my cup of honey made? PDO honey and sub-regional ethnocentric consumer segments
Maria Teresa Trentinaglia, Daniele Cavicchioli, Cristina Bianca Pocol, et al.
British Food Journal (2023) Vol. 125, Iss. 13, pp. 296-315
Open Access | Times Cited: 7
Healthy and quality food attitudes and lifestyle: a generational cohort comparison
Elisabetta Savelli, Federica Murmura, Laura Bravi
The TQM Journal (2023)
Closed Access | Times Cited: 6
Digital Product Passport (DPP) as an Important Mechanism Supporting the Circular Economy
Mariusz Tichoniuk
(2024), pp. 249-263
Open Access | Times Cited: 1
Modification of Water Vapour Barrier Properties of Compostable Films Used for Food Packaging
Marta Biegańska, Karolina Wiszumirska, Katarzyna Kusowska
(2024), pp. 264-275
Open Access | Times Cited: 1
Metal Nanoparticles as a Component of Nanocomposites Used for Packaging Materials
Ryszard Cierpiszewski, Wojciech Kozak
(2024), pp. 33-51
Open Access
The Effect of the Base on the Mechanical Properties of Rubber
Aleksander Kowalak, Karolina Wiszumirska, Katarzyna Wybieralska
(2024), pp. 312-326
Open Access
3D Printing as a Source of Packaging Innovation
Patrycja Wojciechowska
(2024), pp. 287-298
Open Access
The Effect of the Modification of a Three-Ply Corrugated Board With Recycled Fibers on its Properties
Tomasz Kalak, Michał Marcinkowski
(2024), pp. 122-135
Open Access
Perception of Food Waste Problems in the Context of Sustainable Consumption
Jerzy Żuchowski, Magdalena Paździor
(2024), pp. 327-340
Open Access
Towards a Sustainable Future: Exploring Ecological and Social Innovations in the Clothing Industry
Katarína Chomova, Małgorzata A. Jarossová, Renáta Ševčíkov
(2024), pp. 17-32
Open Access
Quality Assessment Of Green Tea Using IR Spectroscopy
Krzysztof Wójcicki, Emilia Pic
(2024), pp. 299-311
Open Access
Aurones are Natural Flavonoid Pigments with a Golden Yellow Color. Can They Be Applied in the Food Industry?
Henryk Szymusiak
(2024), pp. 225-235
Open Access
Quality of Pumpkin Seed Tempeh as a Substitute for Soy Tempeh
Iwona Jasińska‐Kuligowska, Maciej Kuligowski, Kornelia Karpiuk
(2024), pp. 100-112
Open Access
The Use of Emerging Methods in Determining the Information Effectiveness of Nutrition Labels
Jakub Berčí­k, Jana Gálová, Adriana Rusková, et al.
(2024), pp. 76-87
Open Access
Spent Automotive Converters – Valuable Sources of Platinum Group Metals
Anna Cieszyńska
(2024), pp. 52-65
Open Access
Beverage Container Deposit Return System From Consumers Point of View
Małgorzata A. Jarossová, Renáta Ševčíková, Tomáš Mešťanik, et al.
(2024), pp. 88-99
Open Access
Managing Circularity of Packaging for Food Products – Carbon Footprint Assessment of Innovative Coated Paper Packaging
Tomasz Nitkiewicz, Karolina Wiszumirska, Artur Jachimowski, et al.
(2024), pp. 168-178
Open Access
The Possibility of Using Composite Waste to Asphalt
M. Jastrzębska
(2024), pp. 113-121
Open Access
The Application of-Infrared Spectroscopy in Authenticity Assessment of Herbal Teas
Anna Dankowska
(2024), pp. 66-75
Open Access
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