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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:

Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK
Hannah Ford, Yuchen Zhang, Joanne Gould, et al.
Food Quality and Preference (2024) Vol. 118, pp. 105208-105208
Open Access | Times Cited: 12

Showing 12 citing articles:

What factors influence consumer attitudes towards alternative proteins?
Florence Akinmeye, Sghaïer Chriki, Changqi Liu, et al.
Food and Humanity (2024) Vol. 3, pp. 100349-100349
Open Access | Times Cited: 7
From Farms to Labs: The New Trend of Sustainable Meat Alternatives
Abdul Samad, So-Hee Kim, Chan‐Jin Kim, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 13-30
Open Access | Times Cited: 6
Gradual behaviour change towards meat reduction revisited: Applying the decisional balance scale in a Dutch study
M.C.D. Verain, Machiel J. Reinders, Emily P. Bouwman, et al.
Appetite (2024) Vol. 203, pp. 107712-107712
Closed Access | Times Cited: 4
Investigating the Incorporation of plant-based meat alternative in Asian culinary practices
Bushra Safdar, Zijia Zhang, Jinnuo Cao, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101170-101170
Closed Access
Will Australians Eat Alternative Proteins?
Diana Bogueva, Дора Маринова
Foods (2025) Vol. 14, Iss. 9, pp. 1526-1526
Open Access
Healthiness of Meat-Based Products in Comparison to Their Plant-Based Alternatives in the UK Market: A Packaging Evaluation
Ruxandra Ciobotaru, Ayten A. Tas, Taseer Ahmed Khan
Foods (2024) Vol. 13, Iss. 21, pp. 3346-3346
Open Access | Times Cited: 2
Investigation of modified adzuki bean flavored milk formulations with hydrocolloids to improve sedimentation and overall quality
Ping‐Hsiu Huang, Xin-Mei Ou, Ming‐Kuei Shih, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100492-100492
Open Access | Times Cited: 1
Attitudes toward artificial meat in Arab countries
Sghaïer Chriki, Asmaa Alhujaili, William K. Hallman, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Gradual Behaviour Change Towards Meat Reduction Revisited: Applying the Decisional Balance Scale in a Dutch Study
M.C.D. Verain, Machiel J. Reinders, Emily P. Bouwman, et al.
(2024)
Closed Access
Understanding factors determining Chinese consumer’s willingness to eat cultured meat, insect, and plant-based proteins
Meike Rombach, David Dean, Frank Vriesekoop, et al.
International Review on Public and Nonprofit Marketing (2024)
Closed Access
Sentiments, barriers and predictors of acceptance for meat alternatives among UK meat consumers
Toritseju Begho
Food and Humanity (2024), pp. 100461-100461
Open Access
Optimists, moderates and sceptics – identifying consumer groups and their willingness to consume cultured proteins in Finland
Ari Heiskanen, Toni Ryynänen
British Food Journal (2024) Vol. 126, Iss. 13, pp. 658-671
Open Access
Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs
Anna Zimoch-Korzycka, Anna Krawczyk, Żaneta Król-Kilińska, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4085-4085
Open Access
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