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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:

Meat on the menu? How the menu structure can stimulate vegetarian choices in restaurants
Julie M. de Vaan, Tommy van Steen, Barbara C. N. Müller
Journal of Applied Social Psychology (2019) Vol. 49, Iss. 12, pp. 755-766
Open Access | Times Cited: 24

Showing 24 citing articles:

Nudging Strategies to Promote Plant-Based and Sustainable Food Consumption in Canteens
Sujita Pandey, Annemarie Olsen, Marianne Thomsen
Appetite (2025), pp. 107874-107874
Open Access | Times Cited: 3
Harnessing Moral Psychology to Reduce Meat Consumption
Joshua May, Victor Kumar
Journal of the American Philosophical Association (2022) Vol. 9, Iss. 2, pp. 367-387
Open Access | Times Cited: 45
A reversal of defaults: Implementing a menu-based default nudge to promote out-of-home consumer adoption of plant-based meat alternatives
Danny Taufik, Emily P. Bouwman, Machiel J. Reinders, et al.
Appetite (2022) Vol. 175, pp. 106049-106049
Open Access | Times Cited: 43
Veg on the menu? Differences in menu design interventions to increase vegetarian food choice between meat-reducers and non-reducers
Marijke Hiltje Hielkema, Marleen C. Onwezen, Machiel J. Reinders
Food Quality and Preference (2022) Vol. 102, pp. 104675-104675
Open Access | Times Cited: 25
Encouraging sustainable food consumption through nudges: An experiment with menu labels
Arianna Buratto, Lorenzo Lotti
Ecological Economics (2023) Vol. 216, pp. 108024-108024
Open Access | Times Cited: 14
The Food Service Playbook for Promoting Sustainable Food Choices
Daniele Pollicino, Stacy Blondin, Sophie Attwood
(2024)
Open Access | Times Cited: 4
A “vegetarian curry stew” or just a “curry stew”? - The effect of neutral labeling of vegetarian dishes on food choice among meat-reducers and non-reducers
Marijke Hiltje Hielkema, Thomas Bøker Lund
Journal of Environmental Psychology (2022) Vol. 84, pp. 101877-101877
Open Access | Times Cited: 19
Chefs Saddle Up—Perceptions of Horse Meat as a Sustainable Gastronomic Alternative in France
Céline Vial, Arnaud Lamy, Maxime Sebbane
Foods (2025) Vol. 14, Iss. 4, pp. 638-638
Open Access
Reducing meat consumption through default nudging: a field study
Tamar F Ardesch, Sandra Klaperski-van der Wal, Sari R. R. Nijssen, et al.
Frontiers in Psychology (2025) Vol. 16
Open Access
How can carbon labels and climate-friendly default options on restaurant menus contribute to the reduction of greenhouse gas emissions associated with dining?
Ann-Katrin Betz, Benedikt T. Seger, Gerhild Nieding
PLOS Climate (2022) Vol. 1, Iss. 5, pp. e0000028-e0000028
Open Access | Times Cited: 16
How do defaults and framing influence food choice? An intervention aimed at promoting plant-based choice in online menus
Ainslee Erhard, Yasemin Boztuğ, Dominic Lemken
Appetite (2023) Vol. 190, pp. 107005-107005
Closed Access | Times Cited: 8
The power of behavioural nudges tailored to plant-based dishes when eating out
Hans Dagevos, Danny Taufik, Machiel J. Reinders, et al.
Elsevier eBooks (2024), pp. 297-316
Closed Access | Times Cited: 3
Food for future: The impact of menu design on vegetarian food choice and menu satisfaction in a hypothetical hospital setting
Julia Meis‐Harris, Qëndresa Rramani, Alice Elena Seffen, et al.
Journal of Environmental Psychology (2024) Vol. 97, pp. 102348-102348
Open Access | Times Cited: 3
Dietary Behavior as a Target of Environmental Policy: Which Policy Instruments Are Adequate to Incentivize Plant-Based Diets?
Katharina Schleicher, Annette Elisabeth Töller
Sustainability (2024) Vol. 16, Iss. 6, pp. 2415-2415
Open Access | Times Cited: 2
Lowering barriers to plant-based diets: The effect of human and non-human animal self-similarity on meat avoidance intent and sensory food satisfaction
Attila Pohlmann
Food Quality and Preference (2021) Vol. 93, pp. 104272-104272
Closed Access | Times Cited: 16
How (not) to talk about plant-based foods: Using language to support the transition to sustainable diets
Esther K. Papies, Tess Davis, Stephanie Farrar, et al.
(2023)
Open Access | Times Cited: 6
How (not) to talk about plant-based foods: using language to support the transition to sustainable diets
Esther K. Papies, Tess Davis, Stephanie Farrar, et al.
Proceedings of The Nutrition Society (2023), pp. 1-9
Open Access | Times Cited: 5
Consumer acceptance of plant-forward recipes in a natural consumption setting
Molly Spencer, Steven M. Rowe, Carrie Bonnell, et al.
Food Quality and Preference (2020) Vol. 88, pp. 104080-104080
Closed Access | Times Cited: 13
Application of optimal defaults to increase selection of sustainable menu choices
Cynthia L. Radnitz, Bonnie Beezhold, Ilana Pilato, et al.
Food Quality and Preference (2023) Vol. 110, pp. 104954-104954
Closed Access | Times Cited: 1
A hands-on framework for the design and implementation of plant-based food experiences
Giovanna Bertella, Lia Berti, Vanessa Brall
Elsevier eBooks (2024), pp. 255-276
Open Access
Policy tools for sustainable and healthy eating: Enabling a food transition in the Nordic countries
Leneisja Jungsberg, Anna Berlina, Louise Ormstrup Vestergård, et al.
Nordic Council of Ministers eBooks (2024)
Open Access
Harnessing Moral Psychology to Reduce Meat Consumption
Joshua May, Victor C C Kumar
(2022)
Open Access | Times Cited: 1
Lowering the barriers to change: Can processing‐related self‐affirmations overcome resistance?
Thomas Emonds, Thijs Verwijmeren, Barbara C. N. Müller
Journal of Applied Social Psychology (2023) Vol. 53, Iss. 10, pp. 925-937
Open Access
Testing the effects of nudging for reduced salt intake among online food delivery customers: a research protocol for a randomized controlled trial
Beisi Li, Ying Cui, Chao Song, et al.
medRxiv (Cold Spring Harbor Laboratory) (2021)
Open Access
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