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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:

Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe
Sandra S. Wæhrens, Ilona Faber, Limei Gunn, et al.
Food Quality and Preference (2023) Vol. 108, pp. 104875-104875
Open Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe
Ilona Faber, Listia Rini, Joachim J. Schouteten, et al.
Food Quality and Preference (2024) Vol. 114, pp. 105101-105101
Open Access | Times Cited: 18
Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat
Caroline Giezenaar, Rebekah E. Orr, A. Jonathan R. Godfrey, et al.
Food Research International (2024) Vol. 188, pp. 114465-114465
Open Access | Times Cited: 15
Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese
Sara R. Jaeger, David Jin, Christina M. Roigard
Foods (2024) Vol. 13, Iss. 4, pp. 567-567
Open Access | Times Cited: 9
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
The role of protein blends in plant-based milk alternative: A review through the consumer lens
Pui Yee Lee, Sze Ying Leong, Indrawati Oey
Trends in Food Science & Technology (2023) Vol. 143, pp. 104268-104268
Open Access | Times Cited: 14
Assessing the sustainability of cultured meat in optimized Danish diets
Rachel Mazac, Morena Bruno, Michele Marini, et al.
Sustainable Production and Consumption (2024) Vol. 47, pp. 306-317
Closed Access | Times Cited: 4
Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use
Laura Baxter, Emily Dolan, Kaitlyn Frampton, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1454-1454
Open Access | Times Cited: 4
Consumer perception of plant‐based milk alternatives: systematic review
Alexandria Nivelle Mekanna, Aline Issa, Diana Bogueva, et al.
International Journal of Food Science & Technology (2024)
Closed Access | Times Cited: 4
How can consumer science help the foodservice industry replace meat? A critical review
Iuri Yudi Furukita Baptista, Emma Garnett, Åsa Öström
Appetite (2025), pp. 107861-107861
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
Drivers and Barriers for Plant-Based Cheese Alternatives Adoption: Insights from Diverse Consumer Clusters
Marloes D. Schimmel, Jonas Yde Junge, Niki Alexi, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1162-1162
Open Access
The influence of innovation-adoption characteristics on consumers' trust and purchase intentions of innovative alternative proteins: A comparison between plant-based food, cultured food, and insect-based food
Ou Wang, Federico J.A. Pérez-Cueto, Riccardo Scarpa, et al.
Food Quality and Preference (2023) Vol. 113, pp. 105072-105072
Closed Access | Times Cited: 10
CONSUMER ACCEPTANCE, ATTITUDE AND KNOWLEDGE STUDIES ON ALTERNATIVE PROTEIN SOURCES: INSIGHT REVIEW
Başak CAN, Fuzail Mohammed Majoo, Arda Öztürkcan
GIDA / THE JOURNAL OF FOOD (2024) Vol. 49, Iss. 4, pp. 682-702
Open Access | Times Cited: 3
Canadians' experiences of alternative protein foods and their intentions to alter current dietary patterns
Gumataw Kifle Abebe, Mariam R. Ismail, Kathleen Kevany, et al.
Journal of Agriculture and Food Research (2024) Vol. 18, pp. 101354-101354
Open Access | Times Cited: 3
Beyond plant-based alternatives to milk and meat: Product and individual variables influence purchase intention for plant-based yoghurt and eggs
Sara R. Jaeger, Sok L. Chheang, Gastón Ares
Food Quality and Preference (2023) Vol. 112, pp. 105019-105019
Closed Access | Times Cited: 8
Novel misos shape distinct microbial ecologies: Opportunities for flavourful sustainable food innovation
Caroline Isabel Kothe, Christian Carøe, Florent Mazel, et al.
Food Research International (2024) Vol. 189, pp. 114490-114490
Open Access | Times Cited: 2
Health and functional advantages of cheese containing soy protein and soybean-derived casein
Mark Messina, Virginia Messina
Frontiers in Plant Science (2024) Vol. 15
Open 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
What is in a label: Effects of labeling on the preference for plant-based products
Marija Branković, Anastasija Budžak, Itana Đurašković, et al.
Appetite (2024), pp. 107837-107837
Closed Access | Times Cited: 2
Health is wealth-eating for tomorrow: factors influencing purchase intention of plant-based diets in India
Anjali Chopra, Jennifer Jagose, Aparna Pandey
Cogent Business & Management (2024) Vol. 12, Iss. 1
Open Access | Times Cited: 2
Design of Plant-Based Food: Influences of Macronutrients and Amino Acid Composition on the Techno-Functional Properties of Legume Proteins
Lena Johanna Langendörfer, Blerarta Avdylaj, Oliver Hensel, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3787-3787
Open Access | Times Cited: 5
Perception, knowledge, and insights on the Brazilian consumers about nut beverages
Victor Jonas da Rocha Esperança, Isabelle Paes Leme de Castro, Thaisa Santos Marques, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 2576-2589
Open Access | Times Cited: 4
Planting Seeds of Change in Foodstyles: Growing Brand Strategies to Foster Plant-Based Meat Alternatives in the Food Market
Gino Gabriel Bonetti, Chelsea van Hooven, Maria Giovanna Onorati
(2024)
Open Access | Times Cited: 1
Novel misos shape distinct microbial ecologies: opportunities for flavourful sustainable food innovation
Caroline Isabel Kothe, Christian Carøe, Florent Mazel, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access
Functional Foods and Protein Supplementation
Carla Kuesten, Chun Hu
Springer eBooks (2024), pp. 1-30
Closed Access
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