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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:

Strategies towards healthy and sustainable protein consumption: A transition framework at the levels of diets, dishes, and dish ingredients
J. de Boer, H. Aiking
Food Quality and Preference (2018) Vol. 73, pp. 171-181
Closed Access | Times Cited: 104

Showing 1-25 of 104 citing articles:

A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat
Marleen C. Onwezen, Emily P. Bouwman, Machiel J. Reinders, et al.
Appetite (2020) Vol. 159, pp. 105058-105058
Open Access | Times Cited: 711
Plant-based meat alternatives: Compositional analysis, current development and challenges
Mudasir Ahmad, Shahida Qureshi, Mansoor Hussain Akbar, et al.
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100154-100154
Closed Access | Times Cited: 119
Meat Analogues: Relating Structure to Texture and Sensory Perception
Layla Godschalk-Broers, Guido Sala, Elke Scholten
Foods (2022) Vol. 11, Iss. 15, pp. 2227-2227
Open Access | Times Cited: 95
Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations
Sara R. Jaeger, Armand V. Cardello, David Jin, et al.
Food Research International (2023) Vol. 167, pp. 112666-112666
Open Access | Times Cited: 44
A systematic review of the definitions, narratives and paths forwards for a protein transition in high-income countries
Océane Duluins, Philippe V. Baret
Nature Food (2024) Vol. 5, Iss. 1, pp. 28-36
Open Access | Times Cited: 26
Towards environmentally sustainable food systems: decision-making factors in sustainable food production and consumption
Annet C. Hoek, Shirin Malekpour, Rob Raven, et al.
Sustainable Production and Consumption (2020) Vol. 26, pp. 610-626
Closed Access | Times Cited: 114
More room for legume – Consumer acceptance of meat substitution with classic, processed and meat-resembling legume products
Dominic Lemken, Achim Spiller, B. Schulze
Appetite (2019) Vol. 143, pp. 104412-104412
Closed Access | Times Cited: 100
To meat or not to meat? Comparing empowered meat consumers’ and anti-consumers’ preferences for sustainability labels
Chrysostomos Apostolidis, Fraser McLeay
Food Quality and Preference (2019) Vol. 77, pp. 109-122
Open Access | Times Cited: 93
Nudging to get our food choices on a sustainable track
Jolien Vandenbroele, Iris Vermeir, Maggie Geuens, et al.
Proceedings of The Nutrition Society (2019) Vol. 79, Iss. 1, pp. 133-146
Open Access | Times Cited: 89
Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta
Stephanie Grahl, Micha Strack, André Mensching, et al.
Food Quality and Preference (2020) Vol. 84, pp. 103933-103933
Closed Access | Times Cited: 87
Consumption orientations may support (or hinder) transitions to more plant-based diets
João Graça, Mónica Trüninger, Luís Junqueira, et al.
Appetite (2019) Vol. 140, pp. 19-26
Open Access | Times Cited: 85
Distinguishing meat reducers from unrestricted omnivores, vegetarians and vegans: A comprehensive comparison of Australian consumers
Lenka Malek, Wendy J. Umberger
Food Quality and Preference (2020) Vol. 88, pp. 104081-104081
Closed Access | Times Cited: 82
Reducing meat consumption: Identifying group-specific inhibitors using latent profile analysis
Karine Lacroix, Robert Gifford
Appetite (2019) Vol. 138, pp. 233-241
Closed Access | Times Cited: 81
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
Consumers’ attitudes towards lab-grown meat, conventionally raised meat and plant-based protein alternatives
Lívia Garcez de Oliveira Padilha, Lenka Malek, Wendy J. Umberger
Food Quality and Preference (2022) Vol. 99, pp. 104573-104573
Closed Access | Times Cited: 65
Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends
Andrea Hoehnel, Emanuele Zannini, Elke K. Arendt
Trends in Food Science & Technology (2022) Vol. 128, pp. 238-252
Open Access | Times Cited: 48
Consumer attitudes and beliefs towards plant-based food in different degrees of processing – The case of Sweden
Sara Spendrup, Helena Persson Hovmalm
Food Quality and Preference (2022) Vol. 102, pp. 104673-104673
Open Access | Times Cited: 43
A systematic review of the definitions and interpretations in scientific literature of ‘less but better’ meat in high-income settings
Kajsa Resare Sahlin, Joanna Trewern
Nature Food (2022) Vol. 3, Iss. 6, pp. 454-460
Open Access | Times Cited: 39
Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts
Sara R. Jaeger, Davide Giacalone, David Jin, et al.
Food Quality and Preference (2023) Vol. 106, pp. 104820-104820
Open Access | Times Cited: 31
Microbial gas fermentation technology for sustainable food protein production
Carlos Woern, Lutz Großmann
Biotechnology Advances (2023) Vol. 69, pp. 108240-108240
Closed Access | Times Cited: 30
Vegetarian, vegan, or plant-based? Comparing how different labels influence consumer evaluations of plant-based foods
Matthew B. Ruby, João Graça, Eero Olli
Appetite (2024) Vol. 197, pp. 107288-107288
Open Access | Times Cited: 10
From personal benefits to green motives: consumer segments for targeted sustainability transitions in workplace canteens
Ragnhild Eg, Antje Gonera, Ida Synnøve Grini, et al.
Frontiers in Sustainability (2025) Vol. 5
Open Access | Times Cited: 1
Understanding the Political Challenge of Red and Processed Meat Reduction for Healthy and Sustainable Food Systems: A Narrative Review of the Literature
Katherine Sievert, Mark Lawrence, Christine Parker, et al.
International Journal of Health Policy and Management (2020)
Open Access | Times Cited: 63
How flexible are flexitarians? Examining diversity in dietary patterns, motivations and future intentions
Lenka Malek, Wendy J. Umberger
Cleaner and Responsible Consumption (2021) Vol. 3, pp. 100038-100038
Open Access | Times Cited: 55
Positive emotions explain increased intention to consume five types of alternative proteins
Marleen C. Onwezen, M.C.D. Verain, Hans Dagevos
Food Quality and Preference (2021) Vol. 96, pp. 104446-104446
Open Access | Times Cited: 52
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