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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:

The perception of 8- to 10-year-old Dutch children towards plant-based meat analogues
Lotte Pater, Ciska Kollen, Femke W.M. Damen, et al.
Appetite (2022) Vol. 178, pp. 106264-106264
Open Access | Times Cited: 21

Showing 21 citing articles:

Development of plant-based meat analogs using 3D printing: Status and opportunities
Yaxin Wen, Chhychhy Chao, Quang Tuan, et al.
Trends in Food Science & Technology (2022) Vol. 132, pp. 76-92
Closed Access | Times Cited: 77
“It’s most likely gonna be the future”: A Qualitative Study Exploring Child and Parent Perceptions of Alternative Proteins
Nandini Anant, Arunika Pillay, Siti Amelia Juraimi, et al.
Appetite (2025), pp. 107898-107898
Closed Access | Times Cited: 2
Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review
Marta Appiani, Camilla Cattaneo, Monica Laureati
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 31
Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends
Bushra Safdar, Haochun Zhou, He Li, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3770-3770
Open Access | Times Cited: 30
The impact of color on food choice
Vitória Ribeiro Garcia de Figueiredo, Isabela Sampaio Ribeiro, Karolline Ribeiro Lima Beckmam, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2023) Vol. 26
Open Access | Times Cited: 14
Consumers’ preferences for the attributes of plant-based meat in China: a best-worst scaling approach
Wenchao Wu, Rao Yuan, Qianyan Wang, et al.
Future Foods (2024) Vol. 9, pp. 100384-100384
Open Access | Times Cited: 5
Recent Research Advances in Meat Analogues: A Comprehensive Review on Production, Protein Sources, Quality Attributes, Analytical Techniques Used, and Consumer Perception
Mohd Affan Baig, Feyisola Fisayo Ajayi, Marwa Hamdi, et al.
Food Reviews International (2024), pp. 1-32
Closed Access | Times Cited: 5
Investigating the Incorporation of plant-based meat alternative in Asian culinary practices
Bushra Safdar, Zijia Zhang, Jinnuo Cao, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101170-101170
Closed Access
Intersecting Perspectives: Advocating for Sustainable Family Meals Across Generations
Vanessa Knobl, Jutta Mata
Appetite (2024) Vol. 201, pp. 107618-107618
Open Access | Times Cited: 3
We are a family! Exploring flexitarian households’ meat reduction practices
AK Groen, Vincenzo Fogliano, L.P.A. Steenbekkers
Appetite (2025), pp. 107860-107860
Open Access
Exploring the role of adolescents in healthier, more sustainable family meals: A decision study on meat consumption
Jutta Mata, Vanessa Knobl, Masanori Takezawa
Appetite (2025), pp. 107916-107916
Closed Access
“What’s for dinner?” Understanding family food decision-making and wishes of children and their caregivers for plant-based alternatives in family main meals
Lotte Pater, Elizabeth H. Zandstra, Vincenzo Fogliano, et al.
Appetite (2025), pp. 107970-107970
Open Access
Sensory perception and preferences of oat-based vanilla-flavoured frozen desserts among children (aged 8–16) and adults
Helen Vaikma, Maarja Maasikmets, Rain Kuldjärv, et al.
Food Quality and Preference (2025), pp. 105533-105533
Open Access
Create the future of food with children: Qualitative insights into children’s perception of plant-based meat, fish, and dairy alternatives
Lotte Pater, Elizabeth H. Zandstra, Vincenzo Fogliano, et al.
Appetite (2024) Vol. 204, pp. 107761-107761
Open Access | Times Cited: 3
Satiating Capacity of Plant-Based Meat in Realistic Meal Contexts at Home
Elizabeth H. Zandstra, Ilse A. Polet, Gertrude G. Zeinstra, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4280-4280
Open Access | Times Cited: 5
Would You Buy Plant-Based Beef Patties? A Survey on Product Attribute Preference and Willingness to Pay among Consumers in Liaoning Province, China
Mi Zhou, Boyao Guan, Li Huang
Nutrients (2022) Vol. 14, Iss. 20, pp. 4393-4393
Open Access | Times Cited: 8
Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients
Joan Oñate Narciso, Saqib Gulzar, Robert Soliva‐Fortuny, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2180-2180
Open Access | Times Cited: 1
Barriers and Difficulties of Students in the Mathematics Learning Process in Junior High Schools
Risma Uly Manalu, Loso Judijanto
Journal of Education Research and Evaluation (2024) Vol. 8, Iss. 2, pp. 306-316
Open Access
Multisensory contextual cues and information affect plant-based food choices and taste perception
E.H. Zandstra, Demi E. van Os, Erik Van der Burg, et al.
Food Quality and Preference (2024), pp. 105385-105385
Open Access
Unveiling Consumer Perspectives of Plant-Based Meats: Insights from a Comprehensive Review of the Literature
Joina Ijuniclair Arruda Silva dos Santos, Alan Bandeira Pinheiro, Paulo Henrique Müller Prado, et al.
Sustainability (2024) Vol. 16, Iss. 24, pp. 10836-10836
Open Access
3D printing of plant based meat analogs
Sadia Momota Hena, Sunzida Sultana, Jarin Tasnim Khanum, et al.
Elsevier eBooks (2024), pp. 279-297
Closed Access
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