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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:

Motives of consumers following a vegan diet and their attitudes towards animal agriculture
Meike Janßen, Claudia Busch, Manika Rödiger, et al.
Appetite (2016) Vol. 105, pp. 643-651
Closed Access | Times Cited: 390

Showing 1-25 of 390 citing articles:

Health Benefits of Heat-Killed (Tyndallized) Probiotics: An Overview
Núria Piqué, Mercedes Berlanga, David Miñana‐Galbis
International Journal of Molecular Sciences (2019) Vol. 20, Iss. 10, pp. 2534-2534
Open Access | Times Cited: 468
A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes
Jiang He, Natasha M. Evans, Huaizhi Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2639-2656
Closed Access | Times Cited: 452
Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects
Elif Feyza Aydar, Sena Tütüncü, Beraat Özçelik
Journal of Functional Foods (2020) Vol. 70, pp. 103975-103975
Open Access | Times Cited: 388
Comparison of Sociodemographic and Nutritional Characteristics between Self-Reported Vegetarians, Vegans, and Meat-Eaters from the NutriNet-Santé Study
Benjamin Allès, Julia Baudry, Caroline Méjean, et al.
Nutrients (2017) Vol. 9, Iss. 9, pp. 1023-1023
Open Access | Times Cited: 305
The psychology of vegetarianism: Recent advances and future directions
Daniel L. Rosenfeld
Appetite (2018) Vol. 131, pp. 125-138
Closed Access | Times Cited: 266
Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein
B. M. Bohrer
Trends in Food Science & Technology (2017) Vol. 65, pp. 103-112
Closed Access | Times Cited: 257
Marketing a new generation of bio-plastics products for a circular economy: The role of green self-identity, self-congruity, and perceived value
Ilenia Confente, Daniele Scarpi, Ivan Russo
Journal of Business Research (2019) Vol. 112, pp. 431-439
Open Access | Times Cited: 243
Viewpoint: Regulating meat consumption to improve health, the environment and animal welfare
Céline Bonnet, Zohra Bouamra-Mechemache, Vincent Réquillart, et al.
Food Policy (2020) Vol. 97, pp. 101847-101847
Open Access | Times Cited: 235
A Comprehensive Review of the Benefits of and the Barriers to the Switch to a Plant-Based Diet
András Fehér, Michał Gazdecki, Miklós Véha, et al.
Sustainability (2020) Vol. 12, Iss. 10, pp. 4136-4136
Open Access | Times Cited: 221
Cow Milk versus Plant-Based Milk Substitutes: A Comparison of Product Image and Motivational Structure of Consumption
Rainer Haas, Alina Schnepps, Anni Pichler, et al.
Sustainability (2019) Vol. 11, Iss. 18, pp. 5046-5046
Open Access | Times Cited: 207
The unified model of vegetarian identity: A conceptual framework for understanding plant-based food choices
Daniel L. Rosenfeld, Anthony L. Burrow
Appetite (2017) Vol. 112, pp. 78-95
Closed Access | Times Cited: 193
Vegetarian on purpose: Understanding the motivations of plant-based dieters
Daniel L. Rosenfeld, Anthony L. Burrow
Appetite (2017) Vol. 116, pp. 456-463
Closed Access | Times Cited: 193
Global and local diet popularity rankings, their secular trends, and seasonal variation in Google Trends data
Mikołaj Kamiński, Karolina Skonieczna‐Żydecka, Jan Krzysztof Nowak, et al.
Nutrition (2020) Vol. 79-80, pp. 110759-110759
Closed Access | Times Cited: 168
Consumption of Ultra-Processed Foods by Pesco-Vegetarians, Vegetarians, and Vegans: Associations with Duration and Age at Diet Initiation
Joséphine Gehring, Mathilde Touvier, Julia Baudry, et al.
Journal of Nutrition (2020) Vol. 151, Iss. 1, pp. 120-131
Open Access | Times Cited: 155
Vegetarianism as a social identity
John B. Nezlek, Catherine A. Forestell
Current Opinion in Food Science (2019) Vol. 33, pp. 45-51
Open Access | Times Cited: 153
Vegetarian Diet: An Overview through the Perspective of Quality of Life Domains
Shila Minari Hargreaves, António Raposo, Ariana Saraiva, et al.
International Journal of Environmental Research and Public Health (2021) Vol. 18, Iss. 8, pp. 4067-4067
Open Access | Times Cited: 144
Gender differences in meat consumption and openness to vegetarianism
Daniel L. Rosenfeld, A. Janet Tomiyama
Appetite (2021) Vol. 166, pp. 105475-105475
Closed Access | Times Cited: 132
Consumer perception of the challenges facing livestock production and meat consumption
Jingjing Liu, Sghaïer Chriki, Moïse Kombolo, et al.
Meat Science (2023) Vol. 200, pp. 109144-109144
Open Access | Times Cited: 63
Plant-Based Dairy Alternatives—A Future Direction to the Milky Way
Diana Plamada, Bernadette-Emőke Teleky, Silvia Amalia Nemeş, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1883-1883
Open Access | Times Cited: 47
Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake
Rana Mustafa, Yue He, Youn Young Shim, et al.
International Journal of Food Science & Technology (2018) Vol. 53, Iss. 10, pp. 2247-2255
Closed Access | Times Cited: 140
Rage against the regime: Niche-regime interactions in the societal embedding of plant-based milk
Josephine Mylan, Carol Morris, Emma Beech, et al.
Environmental Innovation and Societal Transitions (2018) Vol. 31, pp. 233-247
Open Access | Times Cited: 140
Are the Motives for Food Choices Different in Orthorexia Nervosa and Healthy Orthorexia?
Julia Depa, Juan Ramón Barrada, María Roncero
Nutrients (2019) Vol. 11, Iss. 3, pp. 697-697
Open Access | Times Cited: 113
Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives
Fatma Boukid, Cristina M. Rosell, Sara Rosene, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 23, pp. 6390-6420
Open Access | Times Cited: 100
Gender differences in vegetarian identity: How men and women construe meatless dieting
Daniel L. Rosenfeld
Food Quality and Preference (2019) Vol. 81, pp. 103859-103859
Closed Access | Times Cited: 82
Reducing meat consumption: Identifying group-specific inhibitors using latent profile analysis
Karine Lacroix, Robert Gifford
Appetite (2019) Vol. 138, pp. 233-241
Closed Access | Times Cited: 81
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