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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:

Consumers’ Purchasing Intentions on the Legume Market as Evidence of Sustainable Behaviour
Magdalena Śmiglak-Krajewska, Julia Wojciechowska-Solis, Domenico Viti
Agriculture (2020) Vol. 10, Iss. 10, pp. 424-424
Open Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries
Lady Laura Del Rio Osorio, Edwin Flórez‐López, Carlos David Grande‐Tovar
Molecules (2021) Vol. 26, Iss. 2, pp. 515-515
Open Access | Times Cited: 248
Exploring the Preferences of Consumers’ Organic Products in Aspects of Sustainable Consumption: The Case of the Polish Consumer
Julia Wojciechowska-Solis, Anetta Barska
Agriculture (2021) Vol. 11, Iss. 2, pp. 138-138
Open Access | Times Cited: 62
Sustainable Consumption and Education for Sustainability in Higher Education
Shaikha R. Al-Nuaimi, Sami G. Al‐Ghamdi
Sustainability (2022) Vol. 14, Iss. 12, pp. 7255-7255
Open Access | Times Cited: 62
Exploring the Antecedents of Organic Food Purchase Intention: An Extension of the Theory of Planned Behavior
Sandrina Teixeira, Belém Barbosa, Hugo Cunha, et al.
Sustainability (2021) Vol. 14, Iss. 1, pp. 242-242
Open Access | Times Cited: 57
Legumes: A Vehicle for Transition to Sustainability
Amalia E. Yanni, Sofia Iakovidi, Eleni Vasilikopoulou, et al.
Nutrients (2023) Vol. 16, Iss. 1, pp. 98-98
Open Access | Times Cited: 23
Sustainability of Alternatives to Animal Protein Sources, a Comprehensive Review
Marian Gil, M. Rudy, Paulina Duma‐Kocan, et al.
Sustainability (2024) Vol. 16, Iss. 17, pp. 7701-7701
Open Access | Times Cited: 7
Consumer versus Organic Products in the COVID-19 Pandemic: Opportunities and Barriers to Market Development
Magdalena Śmiglak-Krajewska, Julia Wojciechowska-Solis
Energies (2021) Vol. 14, Iss. 17, pp. 5566-5566
Open Access | Times Cited: 52
Exploring Consumer Perceptions of the Value Proposition Embedded in Vegan Food Products Using Text Analytics
Kelly Cooper, Ozgur Dedehayir, Carla Riverola, et al.
Sustainability (2022) Vol. 14, Iss. 4, pp. 2075-2075
Open Access | Times Cited: 29
Comparison of the Purchasing Behaviour of Polish and United Kingdom Consumers in the Organic Food Market during the COVID-19 Pandemic
Julia Wojciechowska-Solis, Aleksandra Kowalska, Milena Bieniek, et al.
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 3, pp. 1137-1137
Open Access | Times Cited: 27
A longitudinal study on organic food continuance behavior of Generation Y and Generation Z: can health consciousness moderate the decision?
Mohammad Rokibul Kabir
Young Consumers Insight and Ideas for Responsible Marketers (2023) Vol. 24, Iss. 5, pp. 513-539
Closed Access | Times Cited: 17
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: 6
What Really Drives Food Waste in the Restaurant Industry? Evidence from Lithuania
Mangirdas Morkūnas, Yu‐Fei Wang, Valeria Borsellino
Journal of Quality Assurance in Hospitality & Tourism (2025), pp. 1-38
Closed Access
A study of the purchase intention of alternative foods
Fangfang Yang, Longfei Ren, Jie Sun, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Consumers acceptance of new food ingredients from the food industry’s by-products—a focus group study
Sophie Scheibenzuber, Emilia Pucci, Ombretta Presenti, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Magnitude, Causes and Scope for Reducing Food Losses in the Baking and Confectionery Industry—A Multi-Method Approach
Elżbieta Goryńska‐Goldmann, Michał Gazdecki, Krystyna Rejman, et al.
Agriculture (2021) Vol. 11, Iss. 10, pp. 936-936
Open Access | Times Cited: 34
Segmentation of Food Consumers Based on Their Sustainable Attitude
Michał Gazdecki, Elżbieta Goryńska‐Goldmann, Marietta Kiss, et al.
Energies (2021) Vol. 14, Iss. 11, pp. 3179-3179
Open Access | Times Cited: 33
How to Prevent Bread Losses in the Baking and Confectionery Industry?—Measurement, Causes, Management and Prevention
Elżbieta Goryńska‐Goldmann, Michał Gazdecki, Krystyna Rejman, et al.
Agriculture (2020) Vol. 11, Iss. 1, pp. 19-19
Open Access | Times Cited: 32
The Role of Legumes in the Sustainable Mediterranean Diet: Analysis of the Consumption of Legumes in the Mediterranean Population over the Last Ten Years a PRISMA Statement Methodology
Betty Carlini, Cristina Lucini-Baquero, Javier Velázquez
Sustainability (2024) Vol. 16, Iss. 7, pp. 3081-3081
Open Access | Times Cited: 3
Consumption Preferences of Pulses in the Diet of Polish People: Motives and Barriers to Replace Animal Protein with Vegetable Protein
Magdalena Śmiglak-Krajewska, Julia Wojciechowska-Solis
Nutrients (2021) Vol. 13, Iss. 2, pp. 454-454
Open Access | Times Cited: 26
Pulse Consumption among Portuguese Adults: Potential Drivers and Barriers towards a Sustainable Diet
Mariana Duarte, Marta W. Vasconcelos, Elisabete Pinto
Nutrients (2020) Vol. 12, Iss. 11, pp. 3336-3336
Open Access | Times Cited: 20
Diet and Consumer Behavior in U.S. Vegetarians: A National Health and Nutrition Examination Survey (NHANES) Data Report
Maximilian Andreas Storz, Alexander Müller, Mauro Lombardo
International Journal of Environmental Research and Public Health (2021) Vol. 19, Iss. 1, pp. 67-67
Open Access | Times Cited: 16
Identification of the Conditions for Organic Agriculture Development in Polish Districts—An Implementation of Canonical Analysis
Joanna Smoluk-Sikorska, Mariusz Malinowski, Władysława Łuczka-Bakuła
Agriculture (2020) Vol. 10, Iss. 11, pp. 514-514
Open Access | Times Cited: 14
Drivers and barriers in the consumption of alternative staples. A systematic literature review and future research agenda
Priya Shah, Amandeep Dhir, Rohit Joshi, et al.
British Food Journal (2021) Vol. 123, Iss. 11, pp. 3726-3759
Closed Access | Times Cited: 13
How do consumers with different food neophobia levels react to health and environmental information? A case study on legume‐based formulations
Noemi Sofia Rabitti, Marta Appiani, Cristina Proserpio, et al.
Journal of Sensory Studies (2024) Vol. 39, Iss. 3
Closed Access | Times Cited: 1
What are the drivers of millet-based food consumption in India? A Theory of Consumption Values (TCV) perspective
Priya Shah, Rohit Joshi, Nalini Prava Tripathy, et al.
Journal of International Food & Agribusiness Marketing (2024), pp. 1-24
Closed Access | Times Cited: 1
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