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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:

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

Showing 1-25 of 31 citing articles:

Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review
Marta Appiani, Camilla Cattaneo, Monica Laureati
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 30
Sensory drivers of liking, emotions, conceptual and sustainability concepts in plant-based and dairy yoghurts
Armand V. Cardello, Fabien Llobell, David Jin, et al.
Food Quality and Preference (2023) Vol. 113, pp. 105077-105077
Closed Access | Times Cited: 18
An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task
Jamal Amyoony, Rachael Moss, Tanvi Dabas, et al.
Applied Food Research (2023) Vol. 3, Iss. 2, pp. 100320-100320
Open Access | Times Cited: 15
Consumers’ preferences for the attributes of plant-based meat in China: a best-worst scaling approach
Wenchao Wu, Rao Yuan, Qianyan Wang, et al.
Future Foods (2024) Vol. 9, pp. 100384-100384
Open Access | Times Cited: 5
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
Do you remember? Consumer reactions to health-related information on snacks in repeated exposure
Lisa Stickel, Simone Poggesi, Klaus G. Grunert, et al.
Food Quality and Preference (2025), pp. 105431-105431
Closed Access
Consumers’ Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review
Sergio Erick García‐Barrón, Rosa Pilar Carmona-Escutia, Enrique J. Herrera-López, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 713-713
Open Access
“Grilling the myths”: Uncomfortable truths and promising paths in consumer research on plant-based alternatives
Davide Giacalone
Food Quality and Preference (2025), pp. 105500-105500
Open Access
Plant-Based Chocolate Desserts: Analysis of Consumer’s Response According to Sensory Properties of Products and Consumer Attitude Towards Meat Reduction
Franco D. Della Fontana, Gabriel López-Font, Djemaa Moussaoui, et al.
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 2
Open Access
An Insight into Plant-based Yogurts: Physicochemical, Organoleptic Properties and Functional Food Aspects
Rahman Qadir, Wan Nur Afifah Wan Mohamad Nasir, Azila Azmi, et al.
Journal of Food Composition and Analysis (2025), pp. 107578-107578
Closed Access
Food-related fake news, misleading information, established misconceptions, and food choice
Stergios Melios, Afroditi A. Asimakopoulou, Ciara M. Greene, et al.
Current Opinion in Food Science (2025), pp. 101309-101309
Open Access
Cross-cultural differences and acculturation in affective response and sensory perception: A case study across Chinese immigrants and local consumers in New Zealand
Amanda Dupas de Matos, Ao Chen, Robyn Maggs, et al.
Food Quality and Preference (2024) Vol. 122, pp. 105299-105299
Open Access | Times Cited: 3
Sensory perception of ice cream and plant-based alternatives evaluated blinded and with ingredient lists
Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney
Food and Humanity (2023) Vol. 1, pp. 1267-1273
Closed Access | Times Cited: 9
Editorial overview: Alternative proteins for foods
Hans De Steur, Jeanine Ammann, Joachim J. Schouteten
Food Quality and Preference (2024) Vol. 117, pp. 105156-105156
Closed Access | Times Cited: 2
Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualities of yogurt
Azize Atik, İ̇lker Atik, Gökhan Akarca, et al.
Journal of Food Science and Technology (2024) Vol. 62, Iss. 4, pp. 787-798
Closed Access | Times Cited: 2
Plant-based fish analogues vs. fish: Assessment of consumer perception, acceptance, and attitudes
Marta Appiani, Camilla Cattaneo, Monica Laureati
Food Quality and Preference (2024), pp. 105329-105329
Open Access | Times Cited: 2
Behavioral interventions to motivate plant-based food selection in an online shopping environment
Bhagyashree Katare, Shuoli Zhao
Proceedings of the National Academy of Sciences (2024) Vol. 121, Iss. 50
Closed Access | Times Cited: 2
No Cow? Understanding US Consumer Preferences for Plant-Based over Regular Milk-Based Products
Meike Rombach, Xiaomeng Lucock, David Dean
Sustainability (2023) Vol. 15, Iss. 14, pp. 10853-10853
Open Access | Times Cited: 5
Particle perception: Defining sensory thresholds for grittiness of upcycled apple pomace powders
Alexandra Grygorczyk, Amy Blake
Food Quality and Preference (2023) Vol. 111, pp. 104985-104985
Closed Access | Times Cited: 4
Consumer perceptions and market analysis of plant-based foods: A global perspective
Giulia Andreani, Marija Banović, Hans Dagevos, et al.
Elsevier eBooks (2024), pp. 393-408
Closed Access | Times Cited: 1
The relative importance of postharvest eating quality and sustainability attributes for apple fruit: A case study using new sensory–consumer approaches
F. Roger Harker, Christina M. Roigard, Ann Colonna, et al.
Postharvest Biology and Technology (2024) Vol. 217, pp. 113099-113099
Open Access | Times Cited: 1
UNDERSTANDING CONSUMER PERCEPTION OF A NEW PRODUCT INCLUDING APPLE POMACE: THE ROLE OF HEALTH, SUSTAINABILITY, AND CULINARY ENGAGEMENT
Agnieszka Kita, Christina J. Birke Rune, Davide Giacalone, et al.
International Journal of Gastronomy and Food Science (2024), pp. 101037-101037
Open Access | Times Cited: 1
Tastiness of meat and plant protein foods are associated with political partisanship and may be influenced by partisan messaging
Jonathan Kershaw, Alissa A. Nolden, Adam R. Brown, et al.
Food Quality and Preference (2023) Vol. 112, pp. 105039-105039
Closed Access | Times Cited: 3
Consumers' expectations and experiences of salad greens, herbs, and fruits from vertical farming: Comparison with organic produce
Sara R. Jaeger, Sok L. Chheang, Christina M. Roigard, et al.
Food Quality and Preference (2023) Vol. 112, pp. 105020-105020
Open Access | Times Cited: 2
Consumer Evaluation of Health and Environmental Label Concepts on Sensory Acceptance and Wellness Perception of Fortified Oat Beverage
Christy Alsado, Juriana Palaruan, L.Y. Chen, et al.
(2024)
Closed Access
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