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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:

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

Showing 11 citing articles:

Consumer Perceptions of Functional Foods: A Scoping Review Focusing on Non-Processed Foods
Luis Gustavo Saboia Ponte, Suliene França Ribeiro, João Pereira, et al.
Food Reviews International (2025), pp. 1-19
Open Access | Times Cited: 2
Exploring the ancient roots and modern global brews of tea and herbal beverages: A comprehensive review of origins, types, health benefits, market dynamics, and future trends
Hisham‐Sultan‐Alkatib Huda, Nazia Binti Abdul Majid, Yeng Chen, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 6938-6955
Open Access | Times Cited: 9
What Emotions and Personalities Determine Acceptance of Generative AI?: Focusing on the CASA Paradigm
Jinmi Seok, B. Lee, Dongmi Kim, et al.
International Journal of Human-Computer Interaction (2025), pp. 1-23
Closed Access
Exploring Consumers’ Situational Snacking Behaviors with a Smartphone App: FOODLOOP - A Longitudinal Cohort Study with Millennials in the Netherlands. (Preprint)
Marielle Tamara de Vaal, Vincenzo Fogliano, Ruud Verkerk, et al.
(2025)
Closed Access
Utilization of flaxseed by-product to develop a healthy brown rice extruded snack and identification of its physicochemical properties
S. N. Acharya, Sagar Pandappa Kalahal, Sunil Prajapati, et al.
Future Foods (2025), pp. 100566-100566
Open Access
Sustainable Bites: Can Health Goal Framing and Perceived Sustainability Reduce the Impact of Food Neophobia on the Intention to Purchase Insect‐Based Products?
Karen Rodrigues Romano, Rosires Deliza, Marija Banović
Journal of Sensory Studies (2025) Vol. 40, Iss. 2
Closed Access
Characterization of ready-to-eat tahini-oat bars with added value from Prunus avium L.
Maria Dimitrova-Dimova, Dasha Mihaylova, Aneta Popova, et al.
BIO Web of Conferences (2025) Vol. 170, pp. 04001-04001
Open Access
Cassava (Manihot esculenta Crantz) and maize (Zea mays L.) flour mixtures for the development of healthy snacks
Emmanuel Euan-Pech, Luis Chel‐Guerrero, Wilbert Rodríguez‐Canto, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100985-100985
Closed Access | Times Cited: 1
Global Consumer Perception Towards Healthy Foods: Influencing Factors and Current Trends
Behannis Mena, Alexandrina Sîrbu, Chinwe Catherine Eze
(2024), pp. 605-623
Closed Access
The Role and Importance of Consumer Perception
Chinwe Eze, Behannis Mena
(2024), pp. 3-22
Closed Access
Econometric analysis of Consumers’ Preference Heterogeneity for yoghurt and Ice cream Products in Tanzania: A Latent Class Model and Mixed Logit Model
Michael Kadigi, Damas Philip, Gilead Mlay, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40666-e40666
Open Access
Effect of Different Functional Ingredients on the Quality of Extruded Phyto-Snacks
Thasanee Nuchsai, Chutikan Sakphisutthikul
Journal of Hunan University Natural Sciences (2023) Vol. 50, Iss. 8
Open Access
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