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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:

Plant-Based Dairy Alternatives: Consumers’ Perceptions, Motivations, and Barriers—Results from a Qualitative Study in Poland, Germany, and France
Dominika Adamczyk, Diana Jaworska, Daria Affeltowicz, et al.
Nutrients (2022) Vol. 14, Iss. 10, pp. 2171-2171
Open Access | Times Cited: 45

Showing 1-25 of 45 citing articles:

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: 39
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
“Got Milk Alternatives?” Understanding Key Factors Determining U.S. Consumers’ Willingness to Pay for Plant-Based Milk Alternatives
Meike Rombach, David Dean, Vera Bitsch
Foods (2023) Vol. 12, Iss. 6, pp. 1277-1277
Open Access | Times Cited: 28
Edible wild plant species used by different linguistic groups of Kohistan Upper Khyber Pakhtunkhwa (KP), Pakistan
Muhammad Amin, Muhammad Abdul Aziz, Andréa Pieroni, et al.
Journal of Ethnobiology and Ethnomedicine (2023) Vol. 19, Iss. 1
Open Access | Times Cited: 24
Perceptions toward Plant-Based Milk Alternatives among Young Adult Consumers and Non-Consumers in Denmark: An Exploratory Study
Eliana Martínez-Padilla, Ilona Faber, Iben Lykke Petersen, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 385-385
Open Access | Times Cited: 22
Legumes as an alternative protein source in plant-based foods: applications, challenges, and strategies
Xin Zhang, Zhaonan Zhang, Ao Shen, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100876-100876
Open Access | Times Cited: 8
Plant-Based Dairy Alternatives Contribute to a Healthy and Sustainable Diet
Winston J. Craig, Virginia Messina, Ian Rowland, et al.
Nutrients (2023) Vol. 15, Iss. 15, pp. 3393-3393
Open Access | Times Cited: 20
Plant-Based Milk Alternatives in Child Nutrition
Marco Brusati, Luciana Baroni, Gianluca Rizzo, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1544-1544
Open Access | Times Cited: 14
An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task
Jamal Amyoony, Rachael Moss, Tanvi Dabas, et al.
Applied Food Research (2023) Vol. 3, Iss. 2, pp. 100320-100320
Open Access | Times Cited: 14
A Comprehensive Analysis of the Nutritional Composition of Plant-Based Drinks and Yogurt Alternatives in Europe
Elphee Medici, Winston J. Craig, Ian Rowland
Nutrients (2023) Vol. 15, Iss. 15, pp. 3415-3415
Open Access | Times Cited: 13
Consumers’ perceptions of healthiness and environmental friendliness of plant-based and dairy product concepts
Luana Giacone, Michael Siegrist, Angela Stadelmann, et al.
Food and Humanity (2024) Vol. 2, pp. 100288-100288
Open Access | Times Cited: 4
Gen Zs’ Willingness to Adopt Plant-Based Diets: Empirical Evidence from Greece, India and UK
Elena Raptou, Amalia Tsiami, Giulia Negro, et al.
(2024)
Open Access | Times Cited: 4
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: 4
Future of Food: A Technology-Centered Path towards Sustainable Production in 2100
Karim Jebari, Emma Engström
Futures (2025), pp. 103565-103565
Open Access
Universal compression behaviour of semi-hard cheeses: A basis for designing plant-based cheese alternatives?
Jolien de Boer, Benoît Goldschmidt, Remko M. Boom, et al.
Food Hydrocolloids (2025), pp. 111246-111246
Open Access
The moderating role of food involvement: An application of the theory of planned behaviour model in reducing red meat consumption
Greta Castellini, Guendalina Graffigna
Food Quality and Preference (2024) Vol. 120, pp. 105255-105255
Open Access | Times Cited: 3
Comfort plant-based food: What do consumers want? - A focus group study with different consumers group
Laís Fernanda Batista, Felipe Rocha, Manoela Maciel dos Santos Dias, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100810-100810
Closed Access | Times Cited: 10
Hype or hope? What consumer motives tell us about the prospects for plant and animal-based dairy products in six European countries
Rebecca Hansen, Beate Gebhardt, Sebastian Heß
Food Quality and Preference (2023) Vol. 109, pp. 104910-104910
Closed Access | Times Cited: 9
The role of psychological food involvement in explaining the intention to reduce meat consumption
Greta Castellini, Mariarosaria Savarese, Guendalina Graffigna
Journal of Environmental Psychology (2023) Vol. 92, pp. 102176-102176
Open Access | Times Cited: 9
Physicochemical Characterization of Interactions between Blueberry Polyphenols and Food Proteins from Dairy and Plant Sources
Bianca Chima, Paul M. Mathews, Scott Morgan, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2846-2846
Open Access | Times Cited: 15
Framing the futures of animal-free dairy: Using focus groups to explore early-adopter perceptions of the precision fermentation process
Garrett M. Broad, Oscar Zollman Thomas, Courtney Dillard, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 14
New insights into functional cereal foods as an alternative for dairy products: A review
Kouadio Jean Eric‐Parfait Kouamé, Awa Fanny Massounga Bora, Xiaodong Li, et al.
Food Bioscience (2023) Vol. 55, pp. 102840-102840
Closed Access | Times Cited: 8
Development of a non-dairy probiotic beverage based on sorrel and pineapple juices using Lacticaseibacillus paracasei 62L
Edith Marius Foko Kouam, Pierre Marie Kaktcham, Maffo Blandine, et al.
Journal of Agriculture and Food Research (2023) Vol. 14, pp. 100688-100688
Open Access | Times Cited: 8
Understanding Gen Z's Netflix usage in Indonesia: an Extended TAM perspective on willingness to subscribe
Andea Ndari Marela, Lizar Alfansi
Manajemen dan Bisnis (2024) Vol. 23, Iss. 1, pp. 13-13
Open Access | Times Cited: 2
Gen Z’s Willingness to Adopt Plant-Based Diets: Empirical Evidence from Greece, India, and the UK
Elena Raptou, Amalia Tsiami, Giulia Negro, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2076-2076
Open Access | Times Cited: 2
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