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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:

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

Showing 1-25 of 153 citing articles:

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
Overview and Challenges of Large-Scale Cultivation of Photosynthetic Microalgae and Cyanobacteria
Lucie Novoveská, Søren Laurentius Nielsen, Orhan Tufan Eroldoğan, et al.
Marine Drugs (2023) Vol. 21, Iss. 8, pp. 445-445
Open Access | Times Cited: 113
Plant-based and vegetarian diets: an overview and definition of these dietary patterns
Shila Minari Hargreaves, Daniel L. Rosenfeld, Ana Vládia Bandeira Moreira, et al.
European Journal of Nutrition (2023) Vol. 62, Iss. 3, pp. 1109-1121
Closed Access | Times Cited: 98
Vegan probiotic products: A modern tendency or the newest challenge in functional foods
Tatiana Colombo Pimentel, Whyara Karoline Almeida da Costa, Carlos Eduardo Barão, et al.
Food Research International (2020) Vol. 140, pp. 110033-110033
Closed Access | Times Cited: 113
Selected plants producing mucilage: Overview, composition, and their potential as functional ingredients in the development of plant-based foods
Michelle Monteiro Lira, Josemar Gonçalves de Oliveira Filho, Tainara Leal de Sousa, et al.
Food Research International (2023) Vol. 169, pp. 112822-112822
Closed Access | Times Cited: 29
Synergy between the Waste of Natural Resources and Food Waste Related to Meat Consumption in Romania
Teodor Ioan Traşcă, Monica Ocnean, Remus Gherman, et al.
Agriculture (2024) Vol. 14, Iss. 4, pp. 644-644
Open Access | Times Cited: 10
Future Trends in Plant-based Meat: Consumer Perception, Market Growth and Health Benefits
Janifer Raj Xavier, Sahana Hevlin S, Dimple Vats, et al.
Future Foods (2025), pp. 100551-100551
Open Access | Times Cited: 1
Meatless but not mindless: Cognitive style, meat exclusion and the role of underlying motives
Laurent Bègue, Kévin Vezirian
Food Quality and Preference (2025), pp. 105496-105496
Closed Access | Times Cited: 1
Dietary behaviour as a form of collective action: A social identity model of vegan activism
Madeline Judge, Julian W. Fernando, Christopher T. Begeny
Appetite (2021) Vol. 168, pp. 105730-105730
Open Access | Times Cited: 45
The relationship between the aspects of connectedness and sustainable consumption
Petra Jansen, Sabine Hoja, Martina Rahe
Frontiers in Psychology (2024) Vol. 14
Open Access | Times Cited: 7
A social innovation perspective on dietary transitions: Diffusion of vegetarianism and veganism in Austria
Ursula Ploll, Heidrun Petritz, Tobias Stern
Environmental Innovation and Societal Transitions (2020) Vol. 36, pp. 164-176
Closed Access | Times Cited: 46
Plant-based mucilage with healing and anti-inflammatory actions for topical application: A review
Josemar Gonçalves de Oliveira Filho, Michelle Monteiro Lira, Tainara Leal de Sousa, et al.
Food Hydrocolloids for Health (2021) Vol. 1, pp. 100012-100012
Open Access | Times Cited: 39
Morally admirable or moralistically deplorable? A theoretical framework for understanding character judgments of vegan advocates
Ben De Groeve, Daniel L. Rosenfeld
Appetite (2021) Vol. 168, pp. 105693-105693
Open Access | Times Cited: 37
Tensions within and between vegans and vegetarians: Meat-free motivations matter
Cara C. MacInnis, Gordon Hodson
Appetite (2021) Vol. 164, pp. 105246-105246
Closed Access | Times Cited: 33
Flowability of plant based food powders: Almond, chestnut, chickpea, coconut, hazelnut and rice
Björn Düsenberg, Jochen Schmidt, İlkay Şensoy, et al.
Journal of Food Engineering (2023) Vol. 357, pp. 111606-111606
Closed Access | Times Cited: 16
Conservative consumer disinterest in plant-based meat: A problem of message incongruence
Jennifer A. Yule, Krista Hill Cummings
Appetite (2023) Vol. 187, pp. 106574-106574
Open Access | Times Cited: 15
Sustainable food choices as an impression management strategy
Michał Folwarczny, Tobias Otterbring, Gastón Ares
Current Opinion in Food Science (2022) Vol. 49, pp. 100969-100969
Open Access | Times Cited: 22
Don't say “vegan” or “plant-based”: Food without meat and dairy is more likely to be chosen when labeled as “healthy” and “sustainable”
Patrycja Śleboda, Wändi Bruine de Bruin, Tania Gutsche, et al.
Journal of Environmental Psychology (2023) Vol. 93, pp. 102217-102217
Closed Access | Times Cited: 12
Identifying Personal and Social Drivers of Dietary Patterns: An Agent-Based Model of Dutch Consumer Behavior
Natalie Davis, Brian J. Dermody, Mark J. Koetse, et al.
Journal of Artificial Societies and Social Simulation (2024) Vol. 27, Iss. 1
Open Access | Times Cited: 4
A Business Model for Circular Bioeconomy: Edible Mushroom Production and Its Alignment with the Sustainable Development Goals (SDGs)
V. Freitas, Silvia Angélica Domingues de Carvalho, Bruno de Lima Santoro, et al.
Recycling (2024) Vol. 9, Iss. 4, pp. 68-68
Open Access | Times Cited: 4
How vegans and vegetarians negotiate eating-related social norm conflicts in their social networks
Laura Salmivaara, Mari Niva, Mia Silfver-Kuhalampi, et al.
Appetite (2022) Vol. 175, pp. 106081-106081
Open Access | Times Cited: 19
Meta-analysis of personality trait differences between omnivores, vegetarians, and vegans
Marina E. Reist, Wiebke Bleidorn, Taciano L. Milfont, et al.
Appetite (2023) Vol. 191, pp. 107085-107085
Open Access | Times Cited: 11
Formulation and impact of soy protein isolate on white oyster mushroom (Pleurotus ostreatus) sausage: Palatability evaluation, nutritional and economic value
Asriadi Masnar, Ratih Titik Haryati
Acta Universitatis Sapientiae Alimentaria (2025) Vol. 17, pp. 83-100
Open Access
Diverse dietary lifestyles within households increase purchase intentions for plant-based food
Listia Rini, Simoun Bayudan, Ilona Faber, et al.
Food Quality and Preference (2025), pp. 105453-105453
Closed Access
I eat, therefore I am? Revealing differences and incongruences in dietary identities among omnivores and flexitarians in Europe
Simoun Bayudan, Deltomme Berre, Rini Listia, et al.
Appetite (2025), pp. 107893-107893
Closed Access
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