Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins
Rachel Tso, Amanda JiaYing Lim, Ciarán G. Forde
Foods (2020) Vol. 10, Iss. 1, pp. 24-24
Open Access | Times Cited: 119

Showing 1-25 of 119 citing articles:

Unintended Consequences: Nutritional Impact and Potential Pitfalls of Switching from Animal- to Plant-Based Foods
Rachel Tso, Ciarán G. Forde
Nutrients (2021) Vol. 13, Iss. 8, pp. 2527-2527
Open Access | Times Cited: 161
The fourth industrial revolution in the food industry—part II: Emerging food trends
Abdo Hassoun, Alaa El‐Din A. Bekhit, Anet ­Režek ­Jambrak, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 407-437
Closed Access | Times Cited: 100
The impact of climate change on food systems, diet quality, nutrition, and health outcomes: A narrative review
Victor Owino, Chiza Kumwenda, Béatrice Ekesa, et al.
Frontiers in Climate (2022) Vol. 4
Open Access | Times Cited: 90
Meat Consumption, Sustainability and Alternatives: An Overview of Motives and Barriers
Maria Font‐i‐Furnols
Foods (2023) Vol. 12, Iss. 11, pp. 2144-2144
Open Access | Times Cited: 50
The Nutritional Quality of Plant-Based Foods
Alissa A. Nolden, Ciarán G. Forde
Sustainability (2023) Vol. 15, Iss. 4, pp. 3324-3324
Open Access | Times Cited: 41
Making meat and milk from plants: A review of plant-based food for human and planetary health
Prabhu Pingali, Jocelyn Boiteau, Abhinav Choudhry, et al.
World Development (2023) Vol. 170, pp. 106316-106316
Open Access | Times Cited: 40
Food for future: Exploring cutting-edge technology and practices in vertical farm
Swathi Erekath, Holger Seidlitz, Monika Schreiner, et al.
Sustainable Cities and Society (2024) Vol. 106, pp. 105357-105357
Open Access | Times Cited: 17
Consumers’ attitudes towards sustainable alternative protein sources: Comparing seaweed, insects and jellyfish in Italy
Nadia Palmieri, Chiara Nervo, Luisa Torri
Food Quality and Preference (2022) Vol. 104, pp. 104735-104735
Closed Access | Times Cited: 51
Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland
Antti Knaapila, Fabienne Michel, Kirsi Jouppila, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 456-456
Open Access | Times Cited: 48
Consumers’ attitudes towards alternatives to conventional meat products: Expectations about taste and satisfaction, and the role of disgust
Yeliz Vural, Danielle Ferriday, Peter J. Rogers
Appetite (2022) Vol. 181, pp. 106394-106394
Open Access | Times Cited: 48
Proposed Methods for Testing and Comparing the Emulsifying Properties of Proteins from Animal, Plant, and Alternative Sources
David Julian McClements, Jiakai Lu, Lutz Großmann
Colloids and Interfaces (2022) Vol. 6, Iss. 2, pp. 19-19
Open Access | Times Cited: 44
Use of food carbohydrates towards the innovation of plant-based meat analogs
Mingfei Huang, Taha Mehany, Wenfeng Xie, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 155-163
Closed Access | Times Cited: 40
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
Understanding the consumption of plant-based meat alternatives and the role of health-related aspects. A study of the Italian market
Giuseppina Rizzo, Riccardo Testa, Emilia Cubero Dudinskaya, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100690-100690
Open Access | Times Cited: 22
Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients
Nadia Grasso, Francesca Bot, Yrjö H. Roos, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1492-1492
Open Access | Times Cited: 22
Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage
Malsha Dinali, Rumesh Liyanage, Mayumi Silva, et al.
Food Reviews International (2024) Vol. 40, Iss. 9, pp. 2940-2968
Open Access | Times Cited: 14
Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat
Caroline Giezenaar, Rebekah E. Orr, A. Jonathan R. Godfrey, et al.
Food Research International (2024) Vol. 188, pp. 114465-114465
Open Access | Times Cited: 14
Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK
Hannah Ford, Yuchen Zhang, Joanne Gould, et al.
Food Quality and Preference (2024) Vol. 118, pp. 105208-105208
Open Access | Times Cited: 12
The Future of Plant-Based Diets: Aligning Healthy Marketplace Choices with Equitable, Resilient, and Sustainable Food Systems
Vivica I. Kraak, Jessica Aschemann‐Witzel
Annual Review of Public Health (2024) Vol. 45, Iss. 1, pp. 253-275
Open Access | Times Cited: 9
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
Veggie burgers in the EU market: a nutritional challenge?
Fatma Boukid, Massimo Castellari
European Food Research and Technology (2021) Vol. 247, Iss. 10, pp. 2445-2453
Open Access | Times Cited: 46
Food neophobia, food choice and the details of cultured meat acceptance
Robert P. Hamlin, Lisa S. McNeill, Joy Sim
Meat Science (2022) Vol. 194, pp. 108964-108964
Closed Access | Times Cited: 36
Would you buy vegan meatballs? The policy issues around vegan and meat-sounding labelling of plant-based meat alternatives
Eugenio Demartini, Daniel Vecchiato, Livio Finos, et al.
Food Policy (2022) Vol. 111, pp. 102310-102310
Closed Access | Times Cited: 34
Causal complexity of sustainable consumption: Unveiling the equifinal causes of purchase intentions of plant-based meat alternatives
Jishnu Bhattacharyya, M.S. Balaji, Yangyang Jiang
Journal of Business Research (2022) Vol. 156, pp. 113511-113511
Closed Access | Times Cited: 33
Marketing Strategies for Cultured Meat: A Review
Shahida Anusha Siddiqui, Sipper Khan, Misbah Murid, et al.
Applied Sciences (2022) Vol. 12, Iss. 17, pp. 8795-8795
Open Access | Times Cited: 29
Page 1 - Next Page

Scroll to top