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:
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
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
Showing 8 citing articles:
Plant-Based and Hybrid Patties with Healthy Fats and Broccoli Extract Fortification: More Balanced, Environmentally Friendly Alternative to Meat Prototypes?
Josemi G. Penalver, Maite M. Aldaya, Débora Villaño, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 472-472
Open Access | Times Cited: 1
Josemi G. Penalver, Maite M. Aldaya, Débora Villaño, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 472-472
Open Access | Times Cited: 1
The impact of consumers’ preferences for domestic food on dietary sustainability
Anna Birgitte Milford, Sarah Wangui Muiruri
Appetite (2024) Vol. 195, pp. 107206-107206
Open Access | Times Cited: 5
Anna Birgitte Milford, Sarah Wangui Muiruri
Appetite (2024) Vol. 195, pp. 107206-107206
Open Access | Times Cited: 5
Level of Innovation as a Product Development Strategy for MSME Es Dawet Ayu: A Case Study in Ambarawa
Anugrah Rivanda, Dora Rinova, Toton Toton
Journal of Business and Halal Industry (2025) Vol. 2, Iss. 3, pp. 7-7
Closed Access
Anugrah Rivanda, Dora Rinova, Toton Toton
Journal of Business and Halal Industry (2025) Vol. 2, Iss. 3, pp. 7-7
Closed Access
Environmental assessment of a hot sauce: involving stakeholders in the development of new food products
Paula Torán-Pereg, Stéfani Novoa, Laura Vázquez‐Araújo, et al.
Journal of Cleaner Production (2025), pp. 144983-144983
Closed Access
Paula Torán-Pereg, Stéfani Novoa, Laura Vázquez‐Araújo, et al.
Journal of Cleaner Production (2025), pp. 144983-144983
Closed Access
Redefining Innovation: The Role of Co-Creation in Collaborative New Food Product Strategies
Bruna B. Durço, Camile O.L. Farias, Tatiana Colombo Pimentel, et al.
Current Opinion in Food Science (2025), pp. 101298-101298
Closed Access
Bruna B. Durço, Camile O.L. Farias, Tatiana Colombo Pimentel, et al.
Current Opinion in Food Science (2025), pp. 101298-101298
Closed Access
Consumer Insights to Eco-Design a Hot Sauce: Understanding Household Use for Product Optimization through Focus Groups and a Home-Use-Test Study
Paula Torán-Pereg, Elena Romeo‐Arroyo, Stéfani Novoa, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 945-945
Open Access | Times Cited: 1
Paula Torán-Pereg, Elena Romeo‐Arroyo, Stéfani Novoa, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 945-945
Open Access | Times Cited: 1
Transitions to Food Sustainability with Intergenerational and Ecological Justice
Claudia Patricia Álvarez Ochoa, Jaime Alberto Rendón Acevedo, Yenny Naranjo Tuesta
Food Ethics (2024) Vol. 9, Iss. 2
Closed Access | Times Cited: 1
Claudia Patricia Álvarez Ochoa, Jaime Alberto Rendón Acevedo, Yenny Naranjo Tuesta
Food Ethics (2024) Vol. 9, Iss. 2
Closed Access | Times Cited: 1
Prototypes as catalysts for cross-disciplinary collaboration: Viewpoints from applied food research and innovation
Laura Carraresi, Grethe Iren A. Borge, Sara M. Gaber, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104504-104504
Closed Access
Laura Carraresi, Grethe Iren A. Borge, Sara M. Gaber, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104504-104504
Closed Access
