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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:

Perceived healthiness of foods: A systematic review of qualitative studies
Vinícius Rodrigues Arruda Pinto, Rafael Faria de Abreu Campos, Felipe Rocha, et al.
Future Foods (2021) Vol. 4, pp. 100056-100056
Open Access | Times Cited: 50

Showing 1-25 of 50 citing articles:

From Claims to Choices: How Health Information Shapes Consumer Decisions in the Functional Food Market
Concetta Nazzaro, Anna Uliano, Marco Lerro, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 699-699
Open Access | Times Cited: 1
Factors affecting consumer attitudes to fungi-based protein: A pilot study
Dana Chezan, Orla Flannery, Ajay Patel
Appetite (2022) Vol. 175, pp. 106043-106043
Open Access | Times Cited: 28
How sensory perceptions and sensory brand experience influence customer behavioral intentions in the context of cartoon-themed restaurants
Kuo‐Chien Chang, Yi-Sung Cheng
International Journal of Hospitality Management (2023) Vol. 115, pp. 103604-103604
Closed Access | Times Cited: 16
Norwegian consumers’ willingness to try cultured meat
Sarah Wangui Muiruri, Kyrre Rickertsen
Future Foods (2024) Vol. 10, pp. 100409-100409
Open Access | Times Cited: 6
Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods
Anjelina Sundarsingh, Min Zhang, Arun S. Mujumdar, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 11, pp. 3408-3439
Closed Access | Times Cited: 12
Investigating the moderating role of utilitarian function and environmental identity in consuming insect-based food in restaurants
Yunyao Liu, Seongseop Kim
International Journal of Hospitality Management (2024) Vol. 119, pp. 103738-103738
Closed Access | Times Cited: 4
Fiber and polyphenol enriched biscuits using date palm byproduct: Physiochemical characteristics, sensory properties, in vitro digestion, and storage stability
Meththa Ranasinghe, Mariam Alghaithi, Priti Mugdil, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
How robotics, processing techniques, food delivery apps and data technology enhance consumer choices
Yuna Seo
Elsevier eBooks (2025)
Closed Access
Concepts of healthy and environmentally sustainable diets clash with a life in transition – Findings from a qualitative study in urban Burkina Faso
Hannah Fülbert, Souleymane Zoromé, Roch Millogo, et al.
Global Health Action (2025) Vol. 18, Iss. 1
Open Access
An Exploratory Study on the Development of a Pure Dairy Product Emotion Scale (PDPES): A Study of Milk Consumers in China
Kui Zhong, Ting Wen, Bolin Shi, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 827-827
Open Access
Nutrition discourse and societal attitudes across time: a corpus-based analysis of the collocation “healthy food”
B. Berti
Food and Foodways (2025), pp. 1-19
Closed Access
Self-Esteem Differentiates the Dietary Behaviours and Adipose Tissue Distribution in Women with Menstrual Bleeding Disorders—Pilot Study
Magdalena Człapka-Matyasik, Aleksandra Bykowska-Derda, Bogusław Stelcer, et al.
Applied Sciences (2025) Vol. 15, Iss. 7, pp. 3701-3701
Open Access
Boundaries Shaping Sustainability: The Impact of Organic Food Information Boundaries on Purchase Intentions
Li Li, Shichang Liang, Bin Lan, et al.
Sustainability (2025) Vol. 17, Iss. 7, pp. 3150-3150
Open Access
Green processing technology of meat and meat products: A review
A. S. El-tahlawy
Theory and practice of meat processing (2025) Vol. 10, Iss. 1, pp. 32-44
Open Access
Complexation of anthocyanins, betalains and carotenoids with biopolymers: An approach to complexation techniques and evaluation of binding parameters
Felipe Rocha, Jaqueline de Paula Rezende, Manoela Maciel dos Santos Dias, et al.
Food Research International (2022) Vol. 163, pp. 112277-112277
Open Access | Times Cited: 16
Social desirability bias is related to children's energy intake in a laboratory test meal paradigm
Nichole R. Kelly, Kelly Jean Doty, Claire Guidinger, et al.
Appetite (2024) Vol. 195, pp. 107235-107235
Open Access | Times Cited: 3
Consumer's perception of food pairing products with usual, novel and unusual flavour combinations: A segmentation approach
Kristin Jürkenbeck, Flora von Steimker, Achim Spiller
Appetite (2024) Vol. 196, pp. 107270-107270
Open Access | Times Cited: 3
How do emotions influence healthy food choice? Investigating an extended framework of the social-cognitive theory
Katrin Brückner, Agnes Emberger‐Klein, Klaus Menrad
British Food Journal (2024) Vol. 126, Iss. 13, pp. 486-503
Closed Access | Times Cited: 3
Perceptions of healthy and sustainable eating: A qualitative study of Irish adults
Daniel Hazley, Mairead Stack, John Kearney
Appetite (2023) Vol. 192, pp. 107096-107096
Open Access | Times Cited: 7
Spectroscopy, a Tool for the Non-Destructive Sensory Analysis of Plant-Based Foods and Beverages: A Comprehensive Review
Teodora Basile, Domenica Mallardi, Maria Francesca Cardone
Chemosensors (2023) Vol. 11, Iss. 12, pp. 579-579
Open Access | Times Cited: 7
Health-Washing of Ultraprocessed Products on Instagram: Prevalence and Strategies in an Emerging Market
Gastón Ares, Virginia Natero, Vanessa Gugliucci, et al.
Journal of Nutrition Education and Behavior (2023) Vol. 55, Iss. 11, pp. 815-822
Closed Access | Times Cited: 7
Aging Increases Global Annual Food Greenhouse Gas Emissions up to 300 Million Tonnes by 2100
Ke Yin, Xingyu Zhao, Yuru Liu, et al.
Environmental Science & Technology (2024) Vol. 58, Iss. 13, pp. 5784-5795
Closed Access | Times Cited: 2
Perception is not Reality: uncovering the adherence to the Mediterranean Diet
Anna Uliano, Marcello Stanco, Marco Lerro
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101200-101200
Open Access | Times Cited: 2
The Policy of Compulsory Large-Scale Food Fortification in Sub-Saharan Africa
Victoria Bell, Ana Rita Rodrigues, Jorge Ferrão, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2438-2438
Open Access | Times Cited: 2
Health Benefits of Dairy Products’ Consumption—Consumer Point of View
Dominika Jakubowska, Aneta Dąbrowska, Katarzyna Staniewska, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3925-3925
Open Access | Times Cited: 2
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