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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:

A central place for meat, but what about pulses? Studying French consumers' representations of main dish structure, using an indirect approach
Juliana Melendrez-Ruiz, Stéphanie Chambaron, Quentin Buatois, et al.
Food Research International (2019) Vol. 123, pp. 790-800
Open Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

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
Characterizing the properties of hybrid meat burgers made with pulses and chicken
Sarah L. Chandler, Matthew B. McSweeney
International Journal of Gastronomy and Food Science (2022) Vol. 27, pp. 100492-100492
Closed Access | Times Cited: 46
Traffic-light front-of-pack environmental labelling across food categories triggers more environmentally friendly food choices: a randomised controlled trial in virtual reality supermarket
Laura Arrazat, Stéphanie Chambaron, Gaëlle Arvisenet, et al.
International Journal of Behavioral Nutrition and Physical Activity (2023) Vol. 20, Iss. 1
Open Access | Times Cited: 24
The motivational roots of sustainable diets: Analysis of food choice motives associated to health, environmental and socio-cultural aspects of diet sustainability in a sample of French adults
Lucile Marty, Stéphanie Chambaron, Blandine de Lauzon‐Guillain, et al.
Cleaner and Responsible Consumption (2022) Vol. 5, pp. 100059-100059
Open Access | Times Cited: 30
Going veggie: Identifying and overcoming the social and psychological barriers to veganism
Christopher Bryant, Annayah Miranda Beatrice Prosser, Julie Barnett
Appetite (2021) Vol. 169, pp. 105812-105812
Open Access | Times Cited: 34
What is culturally appropriate food consumption? A systematic literature review exploring six conceptual themes and their implications for sustainable food system transformation
Jonas House, Anke Brons, Sigrid Wertheim‐Heck, et al.
Agriculture and Human Values (2023) Vol. 41, Iss. 2, pp. 863-882
Open Access | Times Cited: 12
Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship
Yolie J.E. Michielsen, Hilje van der Horst, Rosan van de Nobelen
Food Culture & Society (2024), pp. 1-24
Open Access | Times Cited: 4
Behavioural determinants of healthy and environmentally friendly diets in French university students
Laura Arrazat, Sophie Nicklaus, Blandine de Lauzon‐Guillain, et al.
Appetite (2024) Vol. 200, pp. 107532-107532
Open Access | Times Cited: 4
A cross-cultural study of beliefs about the influence of food sharing on interpersonal relationships and food choices
Chujun Wang, Jianping Huang, Xiaoang Wan
Appetite (2021) Vol. 161, pp. 105129-105129
Closed Access | Times Cited: 25
3D printing technology for prepared dishes: printing characteristics, applications, challenges and prospects
Jia Guo, Min Zhang, Chung Lim Law, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11437-11453
Closed Access | Times Cited: 10
3D food printing: at the intersection of social acceptance, participatory research, and specific nutritional benefits
Stéphane Portanguen, Vincent Meyer, Maïa Meurillon, et al.
Elsevier eBooks (2025), pp. 555-591
Open Access
Sociodemographic and behavioural determinants of vegetarian main dish selection in a French university cafeteria: A three-month observational study with repeated measures
Laura Arrazat, Fanny Teil, Sophie Nicklaus, et al.
Appetite (2025) Vol. 207, pp. 107856-107856
Closed Access
Evolving Appetites: Current Evidence and Future Perspectives in Terms of Meat Substitutes in Europe
Muhammad Adzran Che Mustapa, Yasmina Baba, Smita Dash Baishakhy, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 1
Open Access
Chefs Saddle Up—Perceptions of Horse Meat as a Sustainable Gastronomic Alternative in France
Céline Vial, Arnaud Lamy, Maxime Sebbane
Foods (2025) Vol. 14, Iss. 4, pp. 638-638
Open Access
Do chefs get lost in the sauce? The chefs’ perceptions of the tensions and paradoxes between tradition and modernity in cooking with meat.
Arnaud Lamy, Lucie Sirieix, Sandrine Costa, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101166-101166
Closed Access
Tell me what you cook and I'll tell you who you are. A study of the influence of the representations and identities of aspiring chefs on their intentions to reduce meat in favour of plant-based dishes
Arnaud Lamy, Sandrine Costa, Lucie Sirieix, et al.
Ecological Economics (2025) Vol. 235, pp. 108642-108642
Open Access
Pulses: A way to encourage sustainable fiber consumption
Paul Biscarrat, Cassandre Bedu-Ferrari, Philippe Langella, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104281-104281
Open Access | Times Cited: 8
Effects of increasing the availability of vegetarian options on main meal choices, meal offer satisfaction and liking: a pre-post analysis in a French university cafeteria
Laura Arrazat, Claire Cambriels, Christine Le Noan, et al.
International Journal of Behavioral Nutrition and Physical Activity (2024) Vol. 21, Iss. 1
Open Access | Times Cited: 3
Do French Consumers Have the Same Social Representations of Pulses as Food Industry Professionals?
Juliana Melendrez-Ruiz, Gaëlle Arvisenet, Vincent Laugel, et al.
Foods (2020) Vol. 9, Iss. 2, pp. 147-147
Open Access | Times Cited: 21
Rebalancing meat and legume consumption: change-inducing food choice motives and associated individual characteristics in non-vegetarian adults
Anouk Reuzé, Caroline Méjean, Myriam Carrère, et al.
International Journal of Behavioral Nutrition and Physical Activity (2022) Vol. 19, Iss. 1
Open Access | Times Cited: 12
Children's liking for vegetarian and non-vegetarian school meals at the scale of a French city
Lucile Marty, Justine Dahmani, Sophie Nicklaus
Appetite (2024) Vol. 200, pp. 107547-107547
Open Access | Times Cited: 2
Nutritional quality and greenhouse gas emissions of vegetarian and non-vegetarian primary school meals: A case study in Dijon, France
Justine Dahmani, Sophie Nicklaus, Jean-Michel Grenier, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 11
“You look at it, but will you choose it”: Is there a link between the foods consumers look at and what they ultimately choose in a virtual supermarket?
Juliana Melendrez-Ruiz, Laurence Dujourdy, Isabelle Goisbault, et al.
Food Quality and Preference (2021) Vol. 98, pp. 104510-104510
Closed Access | Times Cited: 14
Why do men choose and adhere to a meatless diet?
Akvile Banyte, Irene Valentina Di Lauro, Anelia Mitova, et al.
International Journal of Gastronomy and Food Science (2021) Vol. 27, pp. 100446-100446
Open Access | Times Cited: 13
Less red meat to be greener? An exploratory study of the representations of sustainable cuisine among French chefs
Arnaud Lamy, Sandrine Costa, Lucie Sirieix, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 31, pp. 100627-100627
Open Access | Times Cited: 9
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