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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:

Towards More Sustainable Diets—Attitudes, Opportunities and Barriers to Fostering Pulse Consumption in Polish Cities
Agata Szczebyło, Krystyna Rejman, Ewa Halicka, et al.
Nutrients (2020) Vol. 12, Iss. 6, pp. 1589-1589
Open Access | Times Cited: 55

Showing 1-25 of 55 citing articles:

Trends and innovations in the formulation of plant-based foods
Christabel Tachie, Ifeanyi D. Nwachukwu, Alberta N. A. Aryee
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 62
Nutrient profile and effect of processing methods on the composition and functional properties of lentils (Lens culinaris Medik): A review
Sanju Bala Dhull, Joyce Kinabo, Mark A. Uebersax
Legume Science (2022) Vol. 5, Iss. 1
Open Access | Times Cited: 40
Carbon dioxide (CO2) emissions and adherence to Mediterranean diet in an adult population: the Mediterranean diet index as a pollution level index
Silvia García, Cristina Bouzas, David Mateos, et al.
Environmental Health (2023) Vol. 22, Iss. 1
Open Access | Times Cited: 30
How the EAT–Lancet Commission on food in the Anthropocene influenced discourse and research on food systems: a systematic review covering the first 2 years post-publication
Ayesha Tulloch, Fiona Borthwick, Diana Bogueva, et al.
The Lancet Global Health (2023) Vol. 11, Iss. 7, pp. e1125-e1136
Open Access | Times Cited: 30
Barriers to Adopting a Plant-Based Diet in High-Income Countries: A Systematic Review
Alice Rickerby, Rosemary Green
Nutrients (2024) Vol. 16, Iss. 6, pp. 823-823
Open Access | Times Cited: 12
The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2
Caleb Acquah, Godfred Ohemeng-Boahen, Krista A. Power, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 40
Foliar application of wood distillate boosts plant yield and nutritional parameters of chickpea
Riccardo Fedeli, Andrea Vannini, Silvia Celletti, et al.
Annals of Applied Biology (2022) Vol. 182, Iss. 1, pp. 57-64
Open Access | Times Cited: 31
Willingness to replace animal-based products with pulses among consumers in different European countries
Katharina Henn, Søren Bøye Olsen, Hannelore Goddyn, et al.
Food Research International (2022) Vol. 157, pp. 111403-111403
Open Access | Times Cited: 29
New Frontiers in the Cultivation of Edible Fungi: The Application of Biostimulants Enhances the Nutritional Characteristics of Pleurotus eryngii (DC.) Quél
Riccardo Fedeli, Irene Mazza, Claudia Perini, et al.
Agriculture (2024) Vol. 14, Iss. 7, pp. 1012-1012
Open Access | Times Cited: 6
Gastronomizing legumes: Can we increase legume consumption in restaurants by improving the sensory experience and modifying the portions of legumes and meat on the plate?
Audrey Cosson, Maxime Sebbane, Elsa Chevillard, et al.
Food Quality and Preference (2025), pp. 105459-105459
Closed Access
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: 41
Identifying behavioral and attitudinal barriers and drivers to promote consumption of pulses: A quantitative survey across five European countries
Katharina Henn, Hannelore Goddyn, Søren Bøye Olsen, et al.
Food Quality and Preference (2021) Vol. 98, pp. 104455-104455
Open Access | Times Cited: 36
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: 28
Is Eating Less Meat Possible? Exploring the Willingness to Reduce Meat Consumption among Millennials Working in Polish Cities
Agata Szczebyło, Ewa Halicka, Krystyna Rejman, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 358-358
Open Access | Times Cited: 20
Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum
Yolanda Victoria Rajagukguk, Marcellus Arnold, Andrzej Sidor, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 309-309
Open Access | Times Cited: 17
Consumer Understanding of the Australian Dietary Guidelines: Recommendations for Legumes and Whole Grains
Gynette L. Reyneke, Jaimee Hughes, Sara Grafenauer
Nutrients (2022) Vol. 14, Iss. 9, pp. 1753-1753
Open Access | Times Cited: 17
Behavioural Factors Influencing Consumer Acceptance of Sustainable Healthy Food: A Review and Research Agenda
Bríd C. Bourke, Mary McCarthy, Sinéad N. McCarthy
International Journal of Consumer Studies (2024) Vol. 48, Iss. 5
Open Access | Times Cited: 3
Relevant characteristics of food products based on alternative proteins according to European consumers
Ilona Faber, Katharina Henn, Margarita M. Brugarolas Mollá-Bauza, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 12, pp. 5034-5043
Closed Access | Times Cited: 22
Pulses: A way to encourage sustainable fiber consumption
Paul Biscarrat, Cassandre Bedu-Ferrari, Philippe Langella, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104281-104281
Open Access | Times Cited: 8
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: 21
Parental Food Choices and Engagement in Raising Children’s Awareness of Sustainable Behaviors in Urban Poland
Ewa Halicka, Joanna Kaczorowska, Krystyna Rejman, et al.
International Journal of Environmental Research and Public Health (2021) Vol. 18, Iss. 6, pp. 3225-3225
Open Access | Times Cited: 19
Call for sustainable food systems including (medical) nutrition for hospitalised children and their families
Sascha Verbruggen, Suzan Cochius den Otter, Johanna Bakker, et al.
Frontline Gastroenterology (2024) Vol. 15, Iss. e1, pp. e73-e87
Open Access | Times Cited: 2
Carbon dioxide (CO2) emissions and adherence to Mediterranean diet in an adult population: the Mediterranean diet index as a pollution level index
Silvia García, Cristina Bouzas, David Mateos, et al.
(2024)
Open Access | Times Cited: 2
Preferences and Consumption of Pigeon Peas among Rural Households as Determinants for Developing Diversified Products for Sustainable Health
Zahra Majili, Cornelio Nyaruhucha, Kissa Kulwa, et al.
Sustainability (2020) Vol. 12, Iss. 15, pp. 6130-6130
Open Access | Times Cited: 20
Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students
Donna M. Winham, Elizabeth D. Davitt, Michelle M. Heer, et al.
Nutrients (2020) Vol. 12, Iss. 11, pp. 3499-3499
Open Access | Times Cited: 18
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