Open Access Helper

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:

Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations
Sara R. Jaeger, Armand V. Cardello, David Jin, et al.
Food Research International (2023) Vol. 167, pp. 112666-112666
Open Access | Times Cited: 43

Showing 26-50 of 43 citing articles:

Effects of storage time and temperature on the aroma quality and color of vanilla beans (Vanilla planifolia) from Taiwan
C. C. Yeh, Chia-Yi Chou, Kai‐Min Yang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101761-101761
Open Access | Times Cited: 2
Plant-based fish analogues vs. fish: Assessment of consumer perception, acceptance, and attitudes
Marta Appiani, Camilla Cattaneo, Monica Laureati
Food Quality and Preference (2024), pp. 105329-105329
Open Access | Times Cited: 2
Behavioral interventions to motivate plant-based food selection in an online shopping environment
Bhagyashree Katare, Shuoli Zhao
Proceedings of the National Academy of Sciences (2024) Vol. 121, Iss. 50
Closed Access | Times Cited: 2
Rapid product characterization and discrimination considering consumer satisfaction: A product test using three integrated perceptual dimensions as an alternative to a list of individual attributes
Yejin Lee, Jin‐A Kim, Hye-Seong Lee
Food Quality and Preference (2024) Vol. 114, pp. 105099-105099
Closed Access | Times Cited: 1
Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste‐to‐value‐added SCOBY (symbiotic culture of bacteria and yeast) ice cream
Annu Mehta, Luca Serventi, Lokesh Kumar, et al.
Journal of Sensory Studies (2024) Vol. 39, Iss. 2
Open Access | Times Cited: 1
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 | Times Cited: 1
Understanding the relationship between tropical fruit aroma, acceptance, and emotional response in chardonnay wines
C. Lucas, Angelica Iobbi, Amanda Dupas de Matos, et al.
Food Research International (2023) Vol. 174, pp. 113496-113496
Closed Access | Times Cited: 3
Measuring Eating and Drinking Experience: Paradigm Shifts in Methods and Metrics
Armand V. Cardello
Springer eBooks (2024), pp. 1-26
Closed Access
Measuring Eating and Drinking Experience: Paradigm Shifts in Methods and Metrics
Armand V. Cardello
Springer eBooks (2024), pp. 1-26
Closed Access
Impact of information about nutritional benefits, sustainability and consumption on consumer acceptance and emotional response to smoothies containing brown seaweed, Ascophyllum nodosum
Rachael Moss, Allison Stright, Lindsay Nicolle, et al.
Food and Humanity (2024) Vol. 3, pp. 100373-100373
Open Access
Optimizing the Formulation of Yogurt from Soy Milk, Tropical Almond Milk and Orange-Fleshed Sweet Potato Puree
Miranda Cynthia Cudjoe, PapaToa Akunor, Ethel Juliet Serwa Blessie, et al.
(2024)
Closed Access
Meat alternative adoption: How climate change concern drives perceived sustainability, naturalness, and taste
Vanessa Apaolaza, Patrick Hartmann, Mario R. Paredes
Food Quality and Preference (2024), pp. 105315-105315
Open Access
Consumer Perceptions of Food via Image Processing
Simin Hagh-Nazari, Hamid Reza Taheri, Pouran Zakani, et al.
(2024), pp. 545-559
Closed Access
Incorporation of Cyanobacteria and Microalgae in Yogurt: Formulation Challenges and Nutritional, Rheological, Sensory, and Functional Implications
Rosana Albuquerque, Carlos Eduardo de Farias Silva, Wanderson dos Santos Carneiro, et al.
Applied Microbiology (2024) Vol. 4, Iss. 4, pp. 1493-1514
Open Access
Consumers' Expectations of Liking, Emotional, Conceptual and Sustainability Characteristics of Dairy, Plant‐Based and Sustainable Yoghurts
Sara R. Jaeger, Sok L. Chheang, Fabien Llobell, et al.
Journal of Sensory Studies (2024) Vol. 39, Iss. 6
Open Access
Econometric analysis of Consumers’ Preference Heterogeneity for yoghurt and Ice cream Products in Tanzania: A Latent Class Model and Mixed Logit Model
Michael Kadigi, Damas Philip, Gilead Mlay, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40666-e40666
Open Access
Consumer evaluations of commercially available plant-based cheddar cheese alternatives reveal inferior taste, nutrition and emotional appeal
Sara R. Jaeger, David Jin, Christina M. Roigard, et al.
Food Research International (2024) Vol. 200, pp. 115452-115452
Open Access
Plant-based chocolate desserts: analysis of consumer’s response according to sensory properties of products and consumer attitude towards meat reduction
Franco Darío Della Fontana, Gabriel López-Font, Moussaoui Djemaa, et al.
Research Square (Research Square) (2024)
Open Access
Impact of a Starch Hydrolysate on the Production of Exopolysaccharides in a Fermented Plant-Based Dessert Formulation
Aldjia Ait Chekdid, Cyril J.F. Kahn, Béatrice Lemois, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3868-3868
Open Access
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