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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 Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions
Madeline Estell, Jaimee Hughes, Sara Grafenauer
Sustainability (2021) Vol. 13, Iss. 3, pp. 1478-1478
Open Access | Times Cited: 139

Showing 1-25 of 139 citing articles:

Sustaining Protein Nutrition Through Plant-Based Foods
Sapna Langyan, Pranjal Yadava, Fatima Nazish Khan, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 190
Finding flexitarians: Current studies on meat eaters and meat reducers
Hans Dagevos
Trends in Food Science & Technology (2021) Vol. 114, pp. 530-539
Open Access | Times Cited: 172
Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products
Christopher Bryant
Future Foods (2022) Vol. 6, pp. 100174-100174
Open Access | Times Cited: 158
Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate
Anum Ishaq, Shafeeqa Irfan, Arooba Sameen, et al.
Current Research in Food Science (2022) Vol. 5, pp. 973-983
Open Access | Times Cited: 91
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: 63
Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat
Delaney Webb, Hülya Doğan, Yonghui Li, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1586-1586
Open Access | Times Cited: 43
The nutritional profile of plant‐based meat analogues available for sale in Australia
Hannah Melville, Maria Shahid, Allison Gaines, et al.
Nutrition & Dietetics (2023) Vol. 80, Iss. 2, pp. 211-222
Open Access | Times Cited: 42
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: 42
Consumer acceptance of cultured, plant-based, 3D-printed meat and fish alternatives
Madeleine Lanz, Christina Hartmann, Paul F. Egan, et al.
Future Foods (2024) Vol. 9, pp. 100297-100297
Open Access | Times Cited: 21
Structure–functionality relationship and modification strategies of oat protein: Challenges and opportunities
Runnan Li, Alma D. True, Sha Lei, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 2
Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers
Simona Grasso, Agnese Rondoni, Rehana Bari, et al.
Food Quality and Preference (2021) Vol. 96, pp. 104417-104417
Open Access | Times Cited: 79
Plant-Based Meat Alternatives: Motivational Adoption Barriers and Solutions
Steffen Jähn, Pia Furchheim, Anna-Maria Strässner
Sustainability (2021) Vol. 13, Iss. 23, pp. 13271-13271
Open Access | Times Cited: 74
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception
Kandi Sridhar, Saı̈d Bouhallab, Thomas Croguennec, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10483-10498
Open Access | Times Cited: 68
Is cultured meat a promising consumer alternative? Exploring key factors determining consumer's willingness to try, buy and pay a premium for cultured meat
Meike Rombach, David Dean, Frank Vriesekoop, et al.
Appetite (2022) Vol. 179, pp. 106307-106307
Open Access | Times Cited: 46
Nutritional Composition and Estimated Iron and Zinc Bioavailability of Meat Substitutes Available on the Swedish Market
Inger‐Cecilia Mayer Labba, Hannah Steinhausen, Linnéa Almius, et al.
Nutrients (2022) Vol. 14, Iss. 19, pp. 3903-3903
Open Access | Times Cited: 45
Consumer attitudes and beliefs towards plant-based food in different degrees of processing – The case of Sweden
Sara Spendrup, Helena Persson Hovmalm
Food Quality and Preference (2022) Vol. 102, pp. 104673-104673
Open Access | Times Cited: 42
Meat substitutes: current status, potential benefits, and remaining challenges
John B. Nezlek, Catherine A. Forestell
Current Opinion in Food Science (2022) Vol. 47, pp. 100890-100890
Closed Access | Times Cited: 42
Alternative protein sources of plant, algal, fungal and insect origins for dietary diversification in search of nutrition and health
Marília Aparecida Fidelis e Moura, Bruna de Almeida Martins, Geane Pereira de Oliveira, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 31, pp. 10691-10708
Closed Access | Times Cited: 40
Novel plant-based meat alternatives: future opportunities and health considerations
Megan Flint, Simon Bowles, Anthony Lynn, et al.
Proceedings of The Nutrition Society (2023) Vol. 82, Iss. 3, pp. 370-385
Open Access | Times Cited: 40
A systematic review of the nutrient composition, microbiological and toxicological profile of Acheta domesticus (house cricket)
Ermolaos Ververis, Géraldine Boué, Morten Poulsen, et al.
Journal of Food Composition and Analysis (2022) Vol. 114, pp. 104859-104859
Closed Access | Times Cited: 38
“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: 29
Protein source matters: Understanding consumer segments with distinct preferences for alternative proteins
Lenka Malek, Wendy J. Umberger
Future Foods (2023) Vol. 7, pp. 100220-100220
Open Access | Times Cited: 28
Green Biomass-Based Protein for Sustainable Feed and Food Supply: An Overview of Current and Future Prospective
Éva Domokos-Szabolcsy, Seckin Reyhan Yavuz, Edgard Augusto de Toledo Picoli, et al.
Life (2023) Vol. 13, Iss. 2, pp. 307-307
Open Access | Times Cited: 26
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
A review of alternative plant protein sources, their extraction, functional characterisation, application, nutritional value and pinch points to being the solution to sustainable food production
Claire D. Munialo
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 462-472
Open Access | Times Cited: 22
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