Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Beyond one-size-fits-all: Consumers react differently to packaging colors and names of cultured meat in Italy
Giovanbattista Califano, Marilena Furno, Francesco Caracciolo
Appetite (2022) Vol. 182, pp. 106434-106434
Closed Access | Times Cited: 20

Showing 20 citing articles:

Consumers’ perception of novel foods and the impact of heuristics and biases: A systematic review
Alessandro Monaco, Johannes Kotz, M.A Masri, et al.
Appetite (2024) Vol. 196, pp. 107285-107285
Open Access | Times Cited: 17
Assessing the visual appeal of real/AI-generated food images
Giovanbattista Califano, Charles Spence
Food Quality and Preference (2024) Vol. 116, pp. 105149-105149
Open Access | Times Cited: 10
What do we know about consumers’ attitudes towards cultured meat? A scoping review
C.Z. Tsvakirai, L.L. Nalley, Makgopa Tshehla
Future Foods (2023) Vol. 9, pp. 100279-100279
Open Access | Times Cited: 19
Pasta goes green: Consumer preferences for spirulina-enriched pasta in Italy
Tommaso Fantechi, Caterina Contini, Leonardo Casini
Algal Research (2023) Vol. 75, pp. 103275-103275
Open Access | Times Cited: 16
‘Meat’ the influencers: Crafting authentic endorsements that drive willingness to buy cultured meat
Fernanda Polli Leite, Felix Septianto, Nicolas Pontes
Appetite (2024) Vol. 199, pp. 107401-107401
Open Access | Times Cited: 6
Consumer preference and willingness to pay for 3D-printed chocolates: A discrete choice experiment
Giovanbattista Califano, Charles Spence
Future Foods (2024) Vol. 9, pp. 100378-100378
Open Access | Times Cited: 5
The valency of consumers’ perceptions toward cultured meat: A review
C.Z. Tsvakirai
Heliyon (2024) Vol. 10, Iss. 6, pp. e27649-e27649
Open Access | Times Cited: 5
Knowledge Maps and Emerging Trends in Cell-Cultured Meat since the 21st Century Research: Based on Different National Perspectives of Spatial-Temporal Analysis
Huiqi Song, Pengwei Chen, Yiwen Sun, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2070-2070
Open Access | Times Cited: 4
Dietary dilemmas: Navigating trade-offs in food choice for sustainability, health, naturalness, and price
Tommaso Fantechi, Caterina Contini, Leonardo Casini, et al.
Food Quality and Preference (2025), pp. 105497-105497
Closed Access
Cultivating change: persuasive counter-messaging strategies to foster consumer acceptance of cultured meat
Tara McGuicken, Sarah Gradidge, Gonzalo Palomo‐Vélez
British Food Journal (2025)
Closed Access
Exploring alternative proteins: psychological drivers behind consumer engagement
Tommaso Fantechi, Nicola Marinelli, Leonardo Casini, et al.
British Food Journal (2025)
Closed Access
Cultured Meat: Vegetarian or Not? Exploring Young Vegetarians’ and Omnivores’ Perceptions of This New Technology
Madeleine Lanz, Bianca Wassmann, Michael Siegrist
Appetite (2025), pp. 108059-108059
Open Access
Puppy power: How neophobia, attitude towards sustainability, and animal empathy affect the demand for insect-based pet food
Tommaso Fantechi, Giovanbattista Califano, Francesco Caracciolo, et al.
Food Research International (2023) Vol. 177, pp. 113879-113879
Open Access | Times Cited: 9
Consumer perceptions and preferences for urban farming, hydroponics, and robotic cultivation: A case study on parsley
Giovanbattista Califano, Anders Crichton-Fock, Charles Spence
Future Foods (2024) Vol. 9, pp. 100353-100353
Open Access | Times Cited: 3
Using machine‐learning methods in meta‐analyses: An empirical application on consumer acceptance of meat alternatives
Jiayu Sun, Vincenzina Caputo, H. Gerry Taylor
Applied Economic Perspectives and Policy (2024) Vol. 46, Iss. 4, pp. 1506-1532
Open Access | Times Cited: 3
Towards Sustainable Cosmetics Packaging
M. Dubé, Sema Dube
(2023)
Open Access | Times Cited: 8
Packaging, Conservation, and Shelf Life of Cultivated Meat
Débora Gonçalves Bortolini, Luane de Oliveira Maior, Gustavo Henrique Couto, et al.
(2024), pp. 183-208
Closed Access | Times Cited: 2
Exploring Ethical, Ecological, and Health Factors Influencing the Acceptance of Cultured Meat among Generation Y and Generation Z
Lucie Pilařová, Tereza Balcarová, Ladislav Pilař, et al.
Nutrients (2023) Vol. 15, Iss. 13, pp. 2935-2935
Open Access | Times Cited: 4
Framework for Understanding Consumer Perceptions and Attitudes to Support Decisions on Cultured Meat: A Theoretical Approach and Future Directions
Guoste Pivoraite, Shaofeng Liu, Saeyeon Roh, et al.
Lecture notes in business information processing (2024), pp. 109-125
Closed Access | Times Cited: 1
Consumers´ Perception of Novel Foods and the Impact of Heuristics and Biases: a Systematic Review
Alessandro Monaco, Laura M. König, Johannes Kotz, et al.
(2023)
Open Access | Times Cited: 3
Page 1

Scroll to top