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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:

The role of plant-based alternative foods in sustainable and healthy food systems: Consumption trends in the UK
Carmelia Alae-Carew, Rosemary Green, Cristina Stewart, et al.
The Science of The Total Environment (2021) Vol. 807, pp. 151041-151041
Open Access | Times Cited: 160

Showing 1-25 of 160 citing articles:

The importance of vitamin B12 for individuals choosing plant-based diets
Ali Niklewicz, A. David Smith, Alison Smith, et al.
European Journal of Nutrition (2022) Vol. 62, Iss. 3, pp. 1551-1559
Open Access | Times Cited: 74
Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits
Xiao Xiao, Peng-Ren Zou, Fei Hu, et al.
Molecules (2023) Vol. 28, Iss. 10, pp. 4016-4016
Open Access | Times Cited: 45
Implications of food ultra-processing on cardiovascular risk considering plant origin foods: an analysis of the UK Biobank cohort
Fernanda Rauber, Maria Laura da Costa Louzada, Kiara Chang, et al.
The Lancet Regional Health - Europe (2024) Vol. 43, pp. 100948-100948
Open Access | Times Cited: 23
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
The acceleration of low-carbon transitions: Insights, concepts, challenges, and new directions for research
Benjamin K. Sovacool, Frank W. Geels, Allan Dahl Andersen, et al.
Energy Research & Social Science (2025) Vol. 121, pp. 103948-103948
Open Access | Times Cited: 3
Familiarity and satisfaction with plant-based meat alternatives around the world
Nicholas Poh-Jie Tan, João Graça, Christopher J. Hopwood
Future Foods (2025), pp. 100597-100597
Open Access | Times Cited: 2
Sustainable plant-based ingredients as wheat flour substitutes in bread making
Yaqin Wang, Ching Jian
npj Science of Food (2022) Vol. 6, Iss. 1
Open Access | Times Cited: 57
Novel plant-based meat alternatives: future opportunities and health considerations
Megan Flint, Simon Bowles, Anthony Lynn, et al.
Proceedings of The Nutrition Society (2023) Vol. 82, Iss. 3, pp. 370-385
Open Access | Times Cited: 41
Nutritional Assessment of Plant-Based Meat Alternatives: A Comparison of Nutritional Information of Plant-Based Meat Alternatives in Spanish Supermarkets
Lucía Rizzolo-Brime, Alícia Orta-Ramírez, Yael Puyol Martin, et al.
Nutrients (2023) Vol. 15, Iss. 6, pp. 1325-1325
Open Access | Times Cited: 40
Low-carbon diets can reduce global ecological and health costs
Elysia Lucas, Miao Guo, Gonzalo Guillén‐Gosálbez
Nature Food (2023) Vol. 4, Iss. 5, pp. 394-406
Open Access | Times Cited: 39
The big business of sustainable food production and consumption: Exploring the transition to alternative proteins
Josephine Mylan, John Andrews, Damian Maye
Proceedings of the National Academy of Sciences (2023) Vol. 120, Iss. 47
Open Access | Times Cited: 30
“Got Milk Alternatives?” Understanding Key Factors Determining U.S. Consumers’ Willingness to Pay for Plant-Based Milk Alternatives
Meike Rombach, David Dean, Vera Bitsch
Foods (2023) Vol. 12, Iss. 6, pp. 1277-1277
Open Access | Times Cited: 29
Plant-based dietary shift: Current trends, barriers, and carriers
Vincent Abe-Inge, Raphael Aidoo, Mariana Moncada de la Fuente, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104292-104292
Closed Access | Times Cited: 29
Perspective: Plant-Based Meat Alternatives Can Help Facilitate and Maintain a Lower Animal to Plant Protein Intake Ratio
Mark Messina, Alison M. Duncan, Andrea J. Glenn, et al.
Advances in Nutrition (2023) Vol. 14, Iss. 3, pp. 392-405
Open Access | Times Cited: 28
Perceptions toward Plant-Based Milk Alternatives among Young Adult Consumers and Non-Consumers in Denmark: An Exploratory Study
Eliana Martínez-Padilla, Ilona Faber, Iben Lykke Petersen, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 385-385
Open Access | Times Cited: 26
Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives
Diana Bogueva, David Julian McClements
Sustainability (2023) Vol. 15, Iss. 19, pp. 14336-14336
Open Access | Times Cited: 26
Structural and Thermal Characterization of Protein Isolates from Australian Lupin Varieties as Affected by Processing Conditions
Lavaraj Devkota, Konstantina Kyriakopoulou, Robert Bergia, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 908-908
Open Access | Times Cited: 25
Homocysteine—a retrospective and prospective appraisal
Andrew McCaddon, Joshua W. Miller
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 24
The spatial and source heterogeneity of agricultural emissions highlight necessity of tailored regional mitigation strategies
Gang Liu, Xiangzheng Deng, Fan Zhang
The Science of The Total Environment (2024) Vol. 914, pp. 169917-169917
Closed Access | Times Cited: 14
Barriers to Adopting a Plant-Based Diet in High-Income Countries: A Systematic Review
Alice Rickerby, Rosemary Green
Nutrients (2024) Vol. 16, Iss. 6, pp. 823-823
Open Access | Times Cited: 13
Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction
Xiangxin Liao, Jianxia Xu, Sixu Lv, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110109-110109
Closed Access | Times Cited: 12
Sustainability of Alternatives to Animal Protein Sources, a Comprehensive Review
Marian Gil, M. Rudy, Paulina Duma‐Kocan, et al.
Sustainability (2024) Vol. 16, Iss. 17, pp. 7701-7701
Open Access | Times Cited: 11
Mapping the evidence of novel plant-based foods: a systematic review of nutritional, health, and environmental impacts in high-income countries
Sarah Nájera Espinosa, Genevieve Hadida, Anne J. Sietsma, et al.
Nutrition Reviews (2024)
Open Access | Times Cited: 10
The intricate interplay between dietary habits and cognitive function: insights from the gut-brain axis
Ruyi Zhang, Meiya Zhang, Pengyu Wang
Frontiers in Nutrition (2025) Vol. 12
Open Access | Times Cited: 1
Consumer Knowledge and Acceptance of “Algae” as a Protein Alternative: A UK-Based Qualitative Study
Chloe Mellor, Rochelle Embling, Louise Neilson, et al.
Foods (2022) Vol. 11, Iss. 12, pp. 1703-1703
Open Access | Times Cited: 31
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