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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:

Exploring consumer beliefs about novel fortified foods: A focus group study with UK-based older and younger adult consumers
Rochelle Embling, Louise Neilson, Chloe Mellor, et al.
Appetite (2023) Vol. 193, pp. 107139-107139
Open Access | Times Cited: 18

Showing 18 citing articles:

Consumers’ acceptance and willingness to pay for enriched foods: Evidence from a choice experiment in Italy
Concetta Nazzaro, Marcello Stanco, Anna Uliano, et al.
Future Foods (2024) Vol. 10, pp. 100405-100405
Open Access | Times Cited: 6
Boosting nutritional value: the role of iron fortification in meat and meat products
Ahmed Hamad, Pallavi Singh
BioMetals (2025)
Open Access
Public health interventions targeted at discretionary food portion control: A qualitative study from consumers' perspectives
Qingzhou Liu, Leanne Wang, Margaret Allman‐Farinelli, et al.
Nutrition & Dietetics (2025)
Closed Access
Powdered Calendula officinalis Petals Incorporated into Fresh Pasta: Nutritional and Chemical Evaluation Before and After Processing
Ana Ferreira da Vinha, Thiago F. Soares, Marlene Machado, et al.
Applied Sciences (2025) Vol. 15, Iss. 5, pp. 2771-2771
Open Access
The dichotomy between functional and functionalized foods – A critical characterization of concepts
Oleg Frumuzachi, Alan Flanagan, Sascha Rohn, et al.
Food Research International (2025) Vol. 208, pp. 116173-116173
Open Access
Exploring customer segmentation for food products with additional health benefits: A case study on iron-biofortified vegetables, functional foods, and dietary supplements
Ann-Kristin Welk, Clara Mehlhose, Diemo Daum, et al.
Appetite (2025), pp. 108004-108004
Closed Access
Enhancing Nutrient Profile and Reducing Acrylamide in California-Style Table Olives with Cassia grandis Fortification
Ismael Montero-Fernández, Víctor Manrique Fernández, Francisco Pérez Nevado, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1426-1426
Open Access
Exploring Chinese Consumers’ Perception and Potential Acceptance of Cell-Cultured Meat and Plant-Based Meat: A Focus Group Study and Content Analysis
Muhabaiti Pareti, Jie Guo, Jianwei Yin, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1446-1446
Open Access
Micronutrient Density of the Global Food Supply
Nick W. Smith, Ty Beal
Food Frontiers (2025)
Open Access
Effect of Pretreated Yellow Split Pea Flour Supplementation on Dough Rheology, Texture, Volatile Profile, and Sensory Attributes of Wheat Flour–Based Breads
Kali Kotsiou, Georgios Palassaros, Maria Irakli, et al.
Food and Bioprocess Technology (2024) Vol. 18, Iss. 4, pp. 3993-4009
Closed Access | Times Cited: 2
Risk assessment in production of functional food products by means of RCA method
A.S. Dydykin, Yu. N. Zubarev, E. I. Logunova, et al.
Food systems (2024) Vol. 7, Iss. 2, pp. 288-297
Open Access | Times Cited: 1
Insights into student perspectives regarding food fortification in a private medical and engineering college, Bhubaneswar, Odisha: a qualitative study
Sonali Kar, Snigdha Singh, L.M. Patnaik, et al.
International Journal of Community Medicine and Public Health (2024) Vol. 11, Iss. 9, pp. 3651-3655
Open Access | Times Cited: 1
Beverage of Brazil Nut and Bocaiuva Almond Enriched with Minerals: Technological Quality and Nutritional Effect in Male Wistar Rats
Bianca Ribeiro de Oliveira, Mariana Buranelo Egea, Suélem Aparecida de França, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2533-2533
Open Access
Comparing the nutritional value and prices of meat and milk substitutes with their animal-based benchmarks across six European countries
Armin Siegrist, Ashley Green, Fabienne Michel, et al.
Food Research International (2024) Vol. 197, pp. 115213-115213
Open Access
Consumers’ Perceptions of Fortified Foods
Mihaela Geicu-Cristea, Elisabeta Elena Popa, Mesfin Wogayehu Tenagashaw
(2024), pp. 589-604
Closed Access
The influence of the volume fraction of meat in dumplings on their cooking time
В. Н. Макаров, A. R. Sadykov, D. C. Chetverikova
Food systems (2024) Vol. 7, Iss. 3, pp. 473-480
Open Access
Physio-Metabolic Mechanisms Behind Postharvest Quality Deterioration in Broccoli (Brassica oleracea var. Italica) and Swiss Chard (Beta vulgaris L. var. Cicla): A Review
Sabelo Shezi, Mduduzi E.K. Ngcobo, Nokuthula Khanyile, et al.
Plants (2024) Vol. 13, Iss. 22, pp. 3174-3174
Open Access
Dairy Industry Trends in Russia
Elena Ul'rih
Dairy Industry (2024), pp. 31-38
Closed Access
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