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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.

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Showing 19 citing articles:

Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities
Giulia Andreani, Giovanni Sogari, Alessandra Marti, et al.
Nutrients (2023) Vol. 15, Iss. 2, pp. 452-452
Open Access | Times Cited: 140
Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat
Shubhangi Arora, Priyanka Kataria, Mansi Nautiyal, et al.
ACS Omega (2023) Vol. 8, Iss. 26, pp. 23305-23319
Open Access | Times Cited: 40
A meta-review of consumer behaviour studies on meat reduction and alternative protein acceptance
Marleen C. Onwezen, Hans Dagevos
Food Quality and Preference (2023) Vol. 114, pp. 105067-105067
Open Access | Times Cited: 30
Insect-based food consumption: Hedonic or utilitarian motives? Moderation and segmentation analyses
Riccardo Valesi, Daniela Andreini, Giuseppe Pedeliento
Food Quality and Preference (2024) Vol. 118, pp. 105193-105193
Open Access | Times Cited: 13
How perceptions of meat consumption norms differ across contexts and meat consumer groups
Sofia M. M. Wolfswinkel, Sanne Raghoebar, Hans Dagevos, et al.
Appetite (2024) Vol. 195, pp. 107227-107227
Open Access | Times Cited: 11
What factors influence consumer attitudes towards alternative proteins?
Florence Akinmeye, Sghaïer Chriki, Changqi Liu, et al.
Food and Humanity (2024) Vol. 3, pp. 100349-100349
Open Access | Times Cited: 7
Alternative protein innovations and challenges for industry and consumer: an initial overview
Kathleen Hefferon, Hans De Steur, Federico J.A. Pérez-Cueto, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 13
Comparing meat abstainers with avid meat eaters and committed meat reducers
M.C.D. Verain, Hans Dagevos
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 22
Gradual behaviour change towards meat reduction revisited: Applying the decisional balance scale in a Dutch study
M.C.D. Verain, Machiel J. Reinders, Emily P. Bouwman, et al.
Appetite (2024) Vol. 203, pp. 107712-107712
Closed Access | Times Cited: 4
Toward consumer-focused food policies: a toolbox for encouraging the protein transition
Hans Dagevos, Marleen C. Onwezen
Sustainability Science Practice and Policy (2025) Vol. 21, Iss. 1
Open Access
Sex-Specific Biochemical and Histopathological Effects of Chronic Meat-Based vs. Plant-Based Burger Consumption in a Rodent Model
Cristina Filip, Ruxandra Ştefănescu, Bianca-Eugenia Ősz, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 888-888
Open Access
Consumer perceptions and market analysis of plant-based foods: A global perspective
Giulia Andreani, Marija Banović, Hans Dagevos, et al.
Elsevier eBooks (2024), pp. 393-408
Closed Access | Times Cited: 1
What drives the acceptability of a sustainable food production technology? Modeling psychological factors
Steffen Hoesterey, Christoph-Johannes Hemprich, Linda Onnasch
Sustainable Production and Consumption (2023) Vol. 42, pp. 158-169
Closed Access | Times Cited: 3
Food Systems Evaluation Methods and Sustainability Assessment

Frontiers research topics (2024)
Open Access
Monitoring Hazards to Verify the Safety of Plant-Based Meat Alternatives
Ayeong Ma, Eun Sung Shin, Seon-A Son, et al.
Journal of Food Hygiene and Safety (2024) Vol. 39, Iss. 2, pp. 83-94
Closed Access
Gradual Behaviour Change Towards Meat Reduction Revisited: Applying the Decisional Balance Scale in a Dutch Study
M.C.D. Verain, Machiel J. Reinders, Emily P. Bouwman, et al.
(2024)
Closed Access
Quem é o consumidor Plant-Based? Um estudo exploratório sobre os consumidores e as expectativas
Tiago Negrão de Andrade, Bruna Fernanda Damasceno Ramirez, Gisele Anne Camargo, et al.
OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA (2024) Vol. 22, Iss. 8, pp. e6325-e6325
Open Access
Understanding factors determining Chinese consumer’s willingness to eat cultured meat, insect, and plant-based proteins
Meike Rombach, David Dean, Frank Vriesekoop, et al.
International Review on Public and Nonprofit Marketing (2024)
Closed Access
Optimists, moderates and sceptics – identifying consumer groups and their willingness to consume cultured proteins in Finland
Ari Heiskanen, Toni Ryynänen
British Food Journal (2024) Vol. 126, Iss. 13, pp. 658-671
Open Access
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