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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.

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Showing 1-25 of 98 citing articles:

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: 443
Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves
Felicity Curtain, Sara Grafenauer
Nutrients (2019) Vol. 11, Iss. 11, pp. 2603-2603
Open Access | Times Cited: 356
Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions
João Graça, Cristina Godinho, Mónica Trüninger
Trends in Food Science & Technology (2019) Vol. 91, pp. 380-390
Open Access | Times Cited: 350
Towards reduced meat consumption: A systematic literature review of intervention effectiveness, 2001–2019
Tatjana Kwasny, Karin Dobernig, Petra Riefler
Appetite (2021) Vol. 168, pp. 105739-105739
Open Access | Times Cited: 181
Strategies to reduce meat consumption: A systematic literature review of experimental studies
Jamie M. Harguess, Noé C. Crespo, Mee Yong Hong
Appetite (2019) Vol. 144, pp. 104478-104478
Closed Access | Times Cited: 152
Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers
Elizabeth S. Collier, Lisa-Maria Oberrauter, Anne Normann, et al.
Appetite (2021) Vol. 167, pp. 105643-105643
Open Access | Times Cited: 117
Feeling angry: the effects of vaccine misinformation and refutational messages on negative emotions and vaccination attitude
Jieyu Ding Featherstone, Jingwen Zhang
Journal of Health Communication (2020) Vol. 25, Iss. 9, pp. 692-702
Closed Access | Times Cited: 116
The effects of green nudges on consumer valuation of bio-based plastic packaging
Joana Wensing, Vincenzina Caputo, Laura Carraresi, et al.
Ecological Economics (2020) Vol. 178, pp. 106783-106783
Open Access | Times Cited: 79
Promises of meat and milk alternatives: an integrative literature review on emergent research themes
Annika Lonkila, Minna Kaljonen
Agriculture and Human Values (2021) Vol. 38, Iss. 3, pp. 625-639
Open Access | Times Cited: 79
Towards more environmentally sustainable diets? Changes in the consumption of beef and plant- and insect-based protein products in consumer groups in Finland
Mari Niva, Annukka Vainio
Meat Science (2021) Vol. 182, pp. 108635-108635
Open Access | Times Cited: 64
Stimulating Sustainable Food Choices Using Virtual Reality: Taking an Environmental vs Health Communication Perspective on Enhancing Response Efficacy Beliefs
Marijn H. C. Meijers, Eline Suzanne Smit, Kelly K. de Wildt, et al.
Environmental Communication (2021) Vol. 16, Iss. 1, pp. 1-22
Open Access | Times Cited: 57
Alternative protein consumption: A systematic review and future research directions
July Nguyen, Carla Ferraro, Sean Sands, et al.
International Journal of Consumer Studies (2022) Vol. 46, Iss. 5, pp. 1691-1717
Closed Access | Times Cited: 56
“I guess it's quite trendy”: A qualitative insight into young meat-eaters’ sustainable food consumption habits and perceptions towards current and future protein alternatives
Hannah Ford, Joanne Gould, Lukas Danner, et al.
Appetite (2023) Vol. 190, pp. 107025-107025
Open Access | Times Cited: 27
How to reduce red and processed meat consumption by daily text messages targeting environment or health benefits
Valentina Carfora, Patrizia Catellani, Daniela Caso, et al.
Journal of Environmental Psychology (2019) Vol. 65, pp. 101319-101319
Closed Access | Times Cited: 72
How to Effectively Encourage Sustainable Food Choices: A Mini-Review of Available Evidence
Wokje Abrahamse
Frontiers in Psychology (2020) Vol. 11
Open Access | Times Cited: 63
Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers
Amparo Tárrega, Arantxa Rizo, Ana Murciano, et al.
Current Research in Food Science (2020) Vol. 3, pp. 30-40
Open Access | Times Cited: 55
The effect of ad appeals and message framing on consumer responses to plant-based menu items
Tian Ye, Anna S. Mattila
International Journal of Hospitality Management (2021) Vol. 95, pp. 102917-102917
Open Access | Times Cited: 54
Market-oriented Development of Plant-based Food and Beverage Products: A Usage Segmentation Approach
Emma Beacom, Joe Bogue, Lana Repar
Journal of Food Products Marketing (2021) Vol. 27, Iss. 4, pp. 204-222
Open Access | Times Cited: 49
Interventions that influence animal-product consumption: A meta-review
Emily A C Grundy, Peter Slattery, Alexander K. Saeri, et al.
Future Foods (2021) Vol. 5, pp. 100111-100111
Open Access | Times Cited: 43
Exploring Consumer Perceptions of the Value Proposition Embedded in Vegan Food Products Using Text Analytics
Kelly Cooper, Ozgur Dedehayir, Carla Riverola, et al.
Sustainability (2022) Vol. 14, Iss. 4, pp. 2075-2075
Open Access | Times Cited: 30
Higher well-being individuals are more receptive to cultivated meat: An investigation of their reasoning for consuming cultivated meat
Angela K.‐Y. Leung, Mark Chong, Tricia Marjorie Fernandez, et al.
Appetite (2023) Vol. 184, pp. 106496-106496
Open Access | Times Cited: 21
Forty-five years of research on vegetarianism and veganism: A systematic and comprehensive literature review of quantitative studies
Gelareh Salehi, Estela Díaz, Raquel Redondo Palomo
Heliyon (2023) Vol. 9, Iss. 5, pp. e16091-e16091
Open Access | Times Cited: 18
The impact of consumers’ preferences for domestic food on dietary sustainability
Anna Birgitte Milford, Sarah Wangui Muiruri
Appetite (2024) Vol. 195, pp. 107206-107206
Open Access | Times Cited: 6
How consumers of meat-based and plant-based diets attend to scientific and commercial information sources: Eating motives, the need for cognition and ability to evaluate information
Annukka Vainio
Appetite (2019) Vol. 138, pp. 72-79
Open Access | Times Cited: 54
Informational and emotional daily messages to reduce red and processed meat consumption
Valentina Carfora, Mauro Bertolotti, Patrizia Catellani
Appetite (2019) Vol. 141, pp. 104331-104331
Closed Access | Times Cited: 51
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