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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:

“Unhealthy = Tasty”: How Does It Affect Consumers’ (Un)Healthy Food Expectations?
Maija Paakki, Maija Kantola, Terhi Junkkari, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3139-3139
Open Access | Times Cited: 11

Showing 11 citing articles:

Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts
Sara R. Jaeger, Davide Giacalone, David Jin, et al.
Food Quality and Preference (2023) Vol. 106, pp. 104820-104820
Open Access | Times Cited: 29
From Information to Satisfaction: Unravelling the Impact of Sustainability Label on Fish Liking Experiences
Giovanni Fiorile, Sharon Puleo, Francesca Colonna, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 890-890
Open Access
Flavors, Taste Preferences, and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth
David McBey, Sudarshan Nadathur
Elsevier eBooks (2024), pp. 629-647
Closed Access | Times Cited: 3
Orthonasal olfactory influences on consumer food behaviour
Tianyi Zhang, Charles Spence
Appetite (2023) Vol. 190, pp. 107023-107023
Open Access | Times Cited: 9
The effect of nutrition labels on lunch buffet consumption: a real-life experiment
Terhi Junkkari, Maija Kantola, Leena Arjanne, et al.
British Food Journal (2024) Vol. 126, Iss. 13, pp. 18-39
Open Access | Times Cited: 2
Differences in the Values and Related Factors of Eating a Balanced Meal among the Younger Generation in Japan
Fumi Hayashi, Yukari Takemi
Nutrients (2024) Vol. 16, Iss. 12, pp. 1855-1855
Open Access
The Influence of Food Names with Different Levels of Concreteness on Evaluations of Food Deliciousness and Healthiness
Yu Zhao, Yixin Kang, Peipei Liu, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2559-2559
Open Access
Indulging in Tempting Yet Unhealthy Delights: Exploring the Moderating Influence of Gender and Motivation for Healthy and Sustainable Eating
Torben Hansen
Sustainability (2024) Vol. 16, Iss. 21, pp. 9550-9550
Open Access
Do ingredients matter? Exploring consumer preference for abstract vs. concrete descriptors of plant-based meat and dairy alternatives
Sophie-Dorothe Lieke, Ainslee Erhard, Stacia Stetkiewicz
Future Foods (2024), pp. 100522-100522
Open Access
Emotions and visual preferences of consumers towards native and classic potato (Solanum tuberosum) chips: Comparative study using neurogastronomy and neuromarketing
Samuel Julca-Infantes, J.P. Cruz‐Tirado, Delia Izaguirre-Torres
Scientia Agropecuaria (2023) Vol. 14, Iss. 2, pp. 235-246
Open Access
Simple ways to improve nutrient content and health profile in different types of foodservice products
Terhi Junkkari, Anu Hopia, Maija Paakki, et al.
Journal of Foodservice Business Research (2023), pp. 1-21
Open Access
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