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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:

Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review
Marta Appiani, Camilla Cattaneo, Monica Laureati
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Restructuring plant-derived composites towards the production of meat-analog based coated fried food
Md. Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi
Food Chemistry (2024) Vol. 443, pp. 138482-138482
Closed Access | Times Cited: 13
Psychological factors influencing consumer intentions to consume cultured meat, fish and dairy
Lukas Engel, K. Vilhelmsen, Isabel Richter, et al.
Appetite (2024) Vol. 200, pp. 107501-107501
Open Access | Times Cited: 11
Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review
Monica Laureati, Annalisa De Boni, Anna Saba, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1534-1534
Open Access | Times Cited: 8
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
Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese
Sara R. Jaeger, David Jin, Christina M. Roigard
Foods (2024) Vol. 13, Iss. 4, pp. 567-567
Open Access | Times Cited: 7
‘Meating’ consumer expectations: more work required to improve acceptability of plant-based meat alternative products
Megan Flint, Frédéric Leroy, Simon Bowles, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101102-101102
Closed Access
Potential plant proteins for functional food ingredients: Composition, utilization and its challenges
Paul Ndubuisi Anyiam, Suphat Phongthai, Lutz Großmann, et al.
NFS Journal (2025), pp. 100216-100216
Open Access
“Grilling the myths”: Uncomfortable truths and promising paths in consumer research on plant-based alternatives
Davide Giacalone
Food Quality and Preference (2025), pp. 105500-105500
Open Access
Consumers' perceptions of plant-based alternatives relative to the foods they directly imitate
Jonathan Kershaw, Alissa A. Nolden, Lydia Ellinger, et al.
Food Quality and Preference (2025), pp. 105519-105519
Closed Access
Tuning oil release in meat analogues by modifying size and surface properties of oil droplets
Thiemo van Esbroeck, A. I.K. Georgala, Guido Sala, et al.
Food Hydrocolloids (2025), pp. 111395-111395
Closed Access
Sensory perception and preferences of oat-based vanilla-flavoured frozen desserts among children (aged 8–16) and adults
Helen Vaikma, Maarja Maasikmets, Rain Kuldjärv, et al.
Food Quality and Preference (2025), pp. 105533-105533
Open Access
How do omnivore consumers perceive plant-based alternatives to yoghurt, cheese, eggs and salmon? Comparison with animal-based counterparts and consideration of the effect of nutrition and ingredient information
Sara R. Jaeger, Sok L. Chheang, Gastón Ares
Food Quality and Preference (2025), pp. 105531-105531
Open Access
Valuing consumer preferences and motivations for plant-based beverages: a CUB model analysis
Giulia Mastromonaco, Stefano Massaglia, Danielle Borra, et al.
Future Foods (2025), pp. 100625-100625
Open Access
Formulation and Evaluation of Texture Nutritional and Sensory Properties of Plant-Based Cheese Alternatives
Orawan Oupathumpanont, Suchanart Thippayajan, Natthakan Pannarat, et al.
Applied Food Research (2025), pp. 100877-100877
Open Access
Addressing the structural sophistication of meat via plant-based tissue engineering
Daniel Dikovsky
Frontiers in Soft Matter (2024) Vol. 4
Open Access | Times Cited: 4
From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
Muhammad Adzran Che Mustapa, Zein Kallas, Charles Silande, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101188-101188
Open Access | Times Cited: 3
Comparative analysis of sensory, textural, microstructural, amino acids and protein digestibility properties of animal and alternative meat products in the Asian market
Grace Cui Fang Ng, Michelle Jie Ying Choy, Vicki Wei Kee Tan, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5837-5858
Closed Access | Times Cited: 3
Plant-based probiotic foods: current state and future trends
Alan Portal D’Almeida, Aida Aguilera Infante Neta, Micael de Andrade Lima, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3401-3422
Closed Access | Times Cited: 3
Impact of Substituting Meats with Plant-Based Analogues on Health-Related Markers: A Systematic Review of Human Intervention Studies
Cristian Del Bo’, Lara Chehade, Massimiliano Tucci, et al.
Nutrients (2024) Vol. 16, Iss. 15, pp. 2498-2498
Open Access | Times Cited: 2
Plant-based seafood alternatives: Current insights on the nutrition, protein-flavour interactions, and the processing of these foods.
Enoch Enorkplim Abotsi, Yashodha Panagodage, Marcia English
Current Research in Food Science (2024) Vol. 9, pp. 100860-100860
Open Access | Times Cited: 1
Plant-based fish analogues vs. fish: Assessment of consumer perception, acceptance, and attitudes
Marta Appiani, Camilla Cattaneo, Monica Laureati
Food Quality and Preference (2024), pp. 105329-105329
Open Access | Times Cited: 1
Effects of the Order of Ingredient Addition on Meat Analog Formation
Md. Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Consumer Evaluation of Health and Environmental Label Concepts on Sensory Acceptance and Wellness Perception of Fortified Oat Beverage
Christy Alsado, Juriana Palaruan, L.Y. Chen, et al.
(2024)
Closed Access
Consumer evaluation of health and environmental label concepts on sensory acceptance and wellness perception of fortified oat beverage
Christy Alsado, Juriana Palaruan, Lingyun Chen, et al.
Food and Humanity (2024) Vol. 3, pp. 100362-100362
Closed Access
Effectiveness of textured vegetable protein incorporation for partial fish meat substitution in fish cakes
Jung-Min Oh, Min Kyung Park, Bo Ram Kim, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7080-7091
Open Access
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