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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:

Importance of additional information, as a complement to information coming from packaging, to promote meat substitutes: A case study on a sausage based on vegetable proteins
Christophe Martin, Christine Langé, Stéphan Marette
Food Quality and Preference (2020) Vol. 87, pp. 104058-104058
Open Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

A review on policy instruments for sustainable food consumption
Jeanine Ammann, Andreia Arbenz, Gabriele Mack, et al.
Sustainable Production and Consumption (2023) Vol. 36, pp. 338-353
Open Access | Times Cited: 96
Do plant‐based and blend meat alternatives taste like meat? A combined sensory and choice experiment study
Vincenzina Caputo, Giovanni Sogari, Ellen J. Van Loo
Applied Economic Perspectives and Policy (2022) Vol. 45, Iss. 1, pp. 86-105
Open Access | Times Cited: 81
Potential Alternatives of Animal Proteins for Sustainability in the Food Sector
Pavan Kumar, Nitin Mehta, Ahmed Abubakar Abubakar, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5703-5728
Closed Access | Times Cited: 80
A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most?
Giovanni Sogari, Vincenzina Caputo, Andrew Joshua Petterson, et al.
Food Research International (2023) Vol. 169, pp. 112813-112813
Open Access | Times Cited: 54
Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers
Simona Grasso, Agnese Rondoni, Rehana Bari, et al.
Food Quality and Preference (2021) Vol. 96, pp. 104417-104417
Open Access | Times Cited: 81
Plant-Based Meat Alternatives: Motivational Adoption Barriers and Solutions
Steffen Jähn, Pia Furchheim, Anna-Maria Strässner
Sustainability (2021) Vol. 13, Iss. 23, pp. 13271-13271
Open Access | Times Cited: 78
What's your beef with meat substitutes? Exploring barriers and facilitators for meat substitutes in omnivores, vegetarians, and vegans
Eleanor Kerslake, Joya A. Kemper, Denise Conroy
Appetite (2021) Vol. 170, pp. 105864-105864
Closed Access | Times Cited: 69
Alternative protein consumption: A systematic review and future research directions
July Nguyen, Carla Ferraro, Sean Sands, et al.
International Journal of Consumer Studies (2022) Vol. 46, Iss. 5, pp. 1691-1717
Closed Access | Times Cited: 57
A systematic scoping review of the sustainability of vertical farming, plant-based alternatives, food delivery services and blockchain in food systems
Anne Charlotte Bunge, Amanda Wood, Afton Halloran, et al.
Nature Food (2022) Vol. 3, Iss. 11, pp. 933-941
Open Access | Times Cited: 50
Meat substitutes: current status, potential benefits, and remaining challenges
John B. Nezlek, Catherine A. Forestell
Current Opinion in Food Science (2022) Vol. 47, pp. 100890-100890
Closed Access | Times Cited: 45
“I guess it's quite trendy”: A qualitative insight into young meat-eaters’ sustainable food consumption habits and perceptions towards current and future protein alternatives
Hannah Ford, Joanne Gould, Lukas Danner, et al.
Appetite (2023) Vol. 190, pp. 107025-107025
Open Access | Times Cited: 31
Understanding the consumption of plant-based meat alternatives and the role of health-related aspects. A study of the Italian market
Giuseppina Rizzo, Riccardo Testa, Emilia Cubero Dudinskaya, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100690-100690
Open Access | Times Cited: 24
Investigating the impact of consumer environmental consciousness on food supply chain: The case of plant-based meat alternatives
Shinsiong Pang, Mu‐Chen Chen
Technological Forecasting and Social Change (2024) Vol. 201, pp. 123190-123190
Closed Access | Times Cited: 10
Retail practices for plant-based meat alternatives in Italy
Antonella Samoggia, Giulia Rossi, Giuseppe Macaione, et al.
International Journal of Retail & Distribution Management (2025)
Closed Access | Times Cited: 1
Replacement of Meat with Non-Meat Protein Sources: A Review of the Drivers and Inhibitors in Developed Countries
Marion R. Eckl, Sander Biesbroek, Pieter van’t Veer, et al.
Nutrients (2021) Vol. 13, Iss. 10, pp. 3602-3602
Open Access | Times Cited: 47
Which meat (substitute) to buy? Is front of package information reliable to identify the healthier and more natural choice?
Thies Petersen, Monika Hartmann, Stefan Hirsch
Food Quality and Preference (2021) Vol. 94, pp. 104298-104298
Closed Access | Times Cited: 42
Consumer adoption of plant-based meat substitutes: A network of social practices
Samantha K. White, Paul W. Ballantine, Lucie K. Ozanne
Appetite (2022) Vol. 175, pp. 106037-106037
Closed Access | Times Cited: 36
Factors influencing consumer purchase intent for meat and meat substitutes
Jie Li, Casey Silver, Miguel I. Gómez, et al.
Future Foods (2023) Vol. 7, pp. 100236-100236
Open Access | Times Cited: 21
Milk, mylk or drink: Do packaging cues affect consumers’ understanding of plant-based products?
Iuri Yudi Furukita Baptista, Hendrik N.J. Schifferstein
Food Quality and Preference (2023) Vol. 108, pp. 104885-104885
Open Access | Times Cited: 14
Tasting and labeling meat substitute products can affect consumers’ product evaluations and preferences
Lukas Fesenfeld, Nadja Zeiske, Maiken Maier, et al.
Food Quality and Preference (2024) Vol. 118, pp. 105184-105184
Open Access | Times Cited: 5
Sensory, emotional, and appropriateness of plant‐ and meat‐based burgers
Giovanni Sogari, Simona Grasso, Vincenzina Caputo, et al.
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2974-2990
Closed Access | Times Cited: 5
How Different Dimensions Shape the Definition of Meat Alternative Products: A Scoping Review of Evidence between 2000 and 2021
Linsay Ketelings, Remco C. Havermans, Stef Kremers, et al.
Current Developments in Nutrition (2023) Vol. 7, Iss. 7, pp. 101960-101960
Open Access | Times Cited: 11
A matter of identity: Promoting plant-based food among meat-eaters through a common identity priming
Carmela Donato, Luigi Monsurrò, Martina Di Cioccio
Journal of Retailing and Consumer Services (2024) Vol. 79, pp. 103863-103863
Open Access | Times Cited: 4
Factors influencing the intention to purchase meat-mushroom blended burgers among college students
Giovanni Sogari, Jie Li, Qian Wang, et al.
Food Quality and Preference (2020) Vol. 90, pp. 104169-104169
Closed Access | Times Cited: 32
Should I Really Pay a Premium for This? Consumer Perspectives on Cultured Muscle, Plant-Based and Fungal-Based Protein as Meat Alternatives
David Dean, Meike Rombach, Frank Vriesekoop, et al.
Journal of International Food & Agribusiness Marketing (2023) Vol. 36, Iss. 3, pp. 502-526
Open Access | Times Cited: 10
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