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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:

The Flexitarian Flip™: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat‐Centered to Vegetable‐Forward Mixed Dishes
Molly Spencer, Jean‐Xavier Guinard
Journal of Food Science (2017) Vol. 83, Iss. 1, pp. 175-187
Closed Access | Times Cited: 58

Showing 1-25 of 58 citing articles:

The next protein transition
H. Aiking, J. de Boer
Trends in Food Science & Technology (2018) Vol. 105, pp. 515-522
Open Access | Times Cited: 322
Towards reduced meat consumption: A systematic literature review of intervention effectiveness, 2001–2019
Tatjana Kwasny, Karin Dobernig, Petra Riefler
Appetite (2021) Vol. 168, pp. 105739-105739
Open Access | Times Cited: 179
Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach
Arun K. Das, Pramod Kumar Nanda, Premanshu Dandapat, et al.
Molecules (2021) Vol. 26, Iss. 9, pp. 2463-2463
Open Access | Times Cited: 132
Do plant‐based and blend meat alternatives taste like meat? A combined sensory and choice experiment study
Vincenzina Caputo, Giovanni Sogari, Ellen J. Van Loo
Applied Economic Perspectives and Policy (2022) Vol. 45, Iss. 1, pp. 86-105
Open Access | Times Cited: 79
A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most?
Giovanni Sogari, Vincenzina Caputo, Andrew Joshua Petterson, et al.
Food Research International (2023) Vol. 169, pp. 112813-112813
Open Access | Times Cited: 48
Consumer acceptance of blending plant-based ingredients into traditional meat-based foods: Evidence from the meat-mushroom blend
Mark Lang
Food Quality and Preference (2019) Vol. 79, pp. 103758-103758
Closed Access | Times Cited: 118
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
Consumption orientations may support (or hinder) transitions to more plant-based diets
João Graça, Mónica Trüninger, Luís Junqueira, et al.
Appetite (2019) Vol. 140, pp. 19-26
Open Access | Times Cited: 84
The public health rationale for promoting plant protein as an important part of a sustainable and healthy diet
Marta Lonnie, Alexandra M. Johnstone
Nutrition Bulletin (2020) Vol. 45, Iss. 3, pp. 281-293
Open Access | Times Cited: 72
Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
Esmeralda Rangel‐Vargas, José A. Rodrı́guez, Rubén Domínguez, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2687-2687
Open Access | Times Cited: 57
Opportunities and challenges of hybrid meat products: a viewpoint article
Simona Grasso
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8693-8696
Open Access | Times Cited: 11
The Flexitarian Flip™ in university dining venues: Student and adult consumer acceptance of mixed dishes in which animal protein has been partially replaced with plant protein
Molly Spencer, Cesar Cienfuegos, Jean‐Xavier Guinard
Food Quality and Preference (2018) Vol. 68, pp. 50-63
Closed Access | Times Cited: 59
Enabling sustainable plant-forward transition: European consumer attitudes and intention to buy hybrid products
Marija Banović, Ada Maria Barone, Daniele Asioli, et al.
Food Quality and Preference (2021) Vol. 96, pp. 104440-104440
Open Access | Times Cited: 42
Factors related to sensory properties and consumer acceptance of vegetables
Ulla Hoppu, Sari Puputti, Mari Sandell
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 10, pp. 1751-1761
Closed Access | Times Cited: 48
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
Evaluating Animal-Based Foods and Plant-Based Alternatives Using Multi-Criteria and SWOT Analyses
Irene Blanco‐Gutiérrez, Consuelo Varela‐Ortega, Rhys Manners
International Journal of Environmental Research and Public Health (2020) Vol. 17, Iss. 21, pp. 7969-7969
Open Access | Times Cited: 39
Innovating meat products: guiding tailor-made new product development for flexitarians and omnivorous through a Jobs-To-Be-Done co-creation approach
Marina Domenici, Lapo Pierguidi, Sara Spinelli, et al.
Food Quality and Preference (2025), pp. 105473-105473
Open Access
Hybrid Plant-based Meat Alternatives Structured via Co-Extrusion: A Review
José Villacís‐Chiriboga, E. Mohammad Sharifi, Helga Guðný Elíasdóttir, et al.
Trends in Food Science & Technology (2025), pp. 105013-105013
Open Access
The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in “Better‐for‐You” foods
Jeremia Halim, Ali Bouzari, Dan Felder, et al.
Journal of Food Science (2020) Vol. 85, Iss. 9, pp. 2902-2914
Open Access | Times Cited: 30
Consumers’ Perceptions and Sensory Properties of Beef Patty Analogues
Jordan Tauai Taylor, Isam A. Mohamed Ahmed, Fahad Al Juhaimi, et al.
Foods (2020) Vol. 9, Iss. 1, pp. 63-63
Open Access | Times Cited: 29
Student consumer acceptance of plant-forward burrito bowls in which two-thirds of the meat has been replaced with legumes and vegetables: The Flexitarian Flip™ in university dining venues
Molly Spencer, Amalie Kurzer, Cesar Cienfuegos, et al.
Appetite (2018) Vol. 131, pp. 14-27
Closed Access | Times Cited: 31
A virtual reality‐based study of color contrast to encourage more sustainable food choices
Xiaoang Wan, Linbo Qiu, Chujun Wang
Applied Psychology Health and Well-Being (2021) Vol. 14, Iss. 2, pp. 591-605
Closed Access | Times Cited: 19
Effect of oral burn on dynamic taste, flavor and mouthfeel perception of tomato soups, curried rice and beef patties
Cong Lyu, Ciarán G. Forde, Markus Stieger
Food Quality and Preference (2024) Vol. 115, pp. 105109-105109
Open Access | Times Cited: 2
Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions
Marta Sajdakowska, Jerzy Gębski, Marzena Jeżewska-Zychowicz, et al.
Nutrients (2020) Vol. 13, Iss. 1, pp. 132-132
Open Access | Times Cited: 20
Egg White Partially Substituted with Mushroom: Taste Impartment with Mushroom Amino Acids, 5′-Nucleotides, Soluble Sugars, and Organic Acids, and Impact Factors
Xiaofen Du, Adriana Muñiz, Mindy Davila, et al.
ACS Food Science & Technology (2021) Vol. 1, Iss. 7, pp. 1333-1348
Closed Access | Times Cited: 17
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