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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:

Consumer acceptance of precision fermentation technology: A cross-cultural study
Marija Banović, Klaus G. Grunert
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103435-103435
Open Access | Times Cited: 22

Showing 22 citing articles:

The Future of Plant-Based Diets: Aligning Healthy Marketplace Choices with Equitable, Resilient, and Sustainable Food Systems
Vivica I. Kraak, Jessica Aschemann‐Witzel
Annual Review of Public Health (2024) Vol. 45, Iss. 1, pp. 253-275
Open Access | Times Cited: 12
Precision Fermentation as an Alternative to Animal Protein, a Review
Marilia M. Knychala, Larissa A. Boing, Jaciane Lutz Ienczak, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 315-315
Open Access | Times Cited: 9
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 | Times Cited: 1
Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects
Yaozheng Liu, William R. Aimutis, M.A. Drake
Foods (2024) Vol. 13, Iss. 7, pp. 1010-1010
Open Access | Times Cited: 7
Future production of yeast biomass for sustainable proteins: a critical review
Gregory J.O. Martin, Sitha Chan
Sustainable Food Technology (2024)
Open Access | Times Cited: 7
Current status and challenges for cell-cultured milk technology: a systematic review
Hyuk-Cheol Kwon, Hyun Su Jung, Vahinika Kothuri, et al.
Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 5
Consumer preferences and willingness to pay for apples from agrivoltaics
Kristin Jürkenbeck, Maureen Schulze
Journal of Cleaner Production (2024) Vol. 465, pp. 142854-142854
Open Access | Times Cited: 5
Beyond the cow: Consumer perceptions and information impact on acceptance of precision fermentation-produced cheese in Germany
Sarah Kühl, Alina Schäfer, Christian Kircher, et al.
Future Foods (2024) Vol. 10, pp. 100411-100411
Open Access | Times Cited: 5
Precision fermentation in the realm of microbial protein production: State-of-the-art and future insights
Alzira Aparecida Pereira, Mario Alberto Yaverino-Gutiérrez, Mayara Cortez Monteiro, et al.
Food Research International (2024) Vol. 200, pp. 115527-115527
Closed Access | Times Cited: 5
Most recent and emerging technologies for enhancing the nutritional characteristics of food, challenges and future directions: A Review
Franklin Oré Areche, Juan Alberto Julcahuanga Dominguez, Rafael Julián Malpartida Yapias, et al.
Journal of Experimental Biology and Agricultural Sciences (2025) Vol. 12, Iss. 6, pp. 784-799
Open Access
Can lab-grown milk be a novel trend in the dairy industry?
Carini Aparecida Lelis, Thiago Silveira Álvares, Carlos Adam Conte‐Júnior
Critical Reviews in Food Science and Nutrition (2025), pp. 1-10
Closed Access
Evaluation of Graded Levels of Fermented Plant Protein (Proteger®) on Extrusion Processing and Diet Utilization in Young Cats
Youhan Chen, Charles G Aldrich
Animals (2025) Vol. 15, Iss. 7, pp. 918-918
Open Access
Cross-cultural consumer valuation of precision fermentation milk: Effects of information, individual traits, and labelling preferences
Marija Banović, Daniele Asioli, Giovanni Sogari
Food Quality and Preference (2025) Vol. 131, pp. 105570-105570
Closed Access
A Rapid Evidence Review on Consumer Responses to Precision Fermentation

FSA research and evidence. (2025)
Closed Access
Investigating the effect of sharing environmental information on consumer responses to conventional and hypothetical ‘precision fermented’ yoghurt
Hannah Ford, Margaret Thibodeau, L. G. Newton, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8490-8500
Open Access | Times Cited: 2
Do ingredients matter? Exploring consumer preference for abstract vs. concrete descriptors of plant-based meat and dairy alternatives
Sophie-Dorothe Lieke, Ainslee Erhard, Stacia Stetkiewicz
Future Foods (2024), pp. 100522-100522
Open Access | Times Cited: 2
Comparing Precision Fermentation and Traditional Fermentations: Consumer Views
Diana Bogueva, Svetla Danova
(2024), pp. 563-588
Closed Access | Times Cited: 1
Producing food from CO2 using microorganisms: Lots to do, little to lose!
Steven Minden, Alexander Grünberger, U.S. van der Schaaf, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104778-104778
Closed Access
High-protein fermented beverages
Shikha Singh, Sumit Sharma, Saurabh Jyoti Sarma, et al.
Elsevier eBooks (2024), pp. 227-244
Closed Access
Optimized production of bacterioruberin from “Haloferax marinum” using one-factor-at-a-time and central composite design approaches
Eui‐Sang Cho, Chi Young Hwang, Myung‐Ji Seo
Bioresources and Bioprocessing (2024) Vol. 11, Iss. 1
Open Access
Determinants Influencing Consumers' Intent to Purchase Agricultural Products Online in Thailand
Pisit Potjanajaruwit
International Journal of Membrane Science and Technology (2023) Vol. 10, Iss. 3, pp. 2937-2947
Closed Access
A Meta-Analysis of Continuance Intention to Use MOOCs
冰 吴
Advances in Social Sciences (2023) Vol. 12, Iss. 10, pp. 5962-5969
Closed Access
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