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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:

Energy and carbon footprints of food: Investigating the effect of cooking
Ezequiel M. Arrieta, Alejandro D. González
Sustainable Production and Consumption (2019) Vol. 19, pp. 44-52
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Dry beans (Phaseolus vulgaris L.) as a vital component of sustainable agriculture and food security—A review
Mark A. Uebersax, Karen A. Cichy, Francisco E. Gomez, et al.
Legume Science (2022) Vol. 5, Iss. 1
Open Access | Times Cited: 109
Carbon footprints evaluation for sustainable food processing system development: A comprehensive review
Irtiqa Shabir, Kshirod Kumar Dash, Aamir Hussain Dar, et al.
Future Foods (2023) Vol. 7, pp. 100215-100215
Open Access | Times Cited: 79
Sustainable Development in the Agri-Food Sector in Terms of the Carbon Footprint: A Review
Magdalena Karwacka, Agnieszka Ciurzyńska, A. Lenart, et al.
Sustainability (2020) Vol. 12, Iss. 16, pp. 6463-6463
Open Access | Times Cited: 99
Integration of environment and nutrition in life cycle assessment of food Items: opportunities and challenges
Her Majesty, Sarah J. McLaren, Jolieke C. van der Pols, et al.
FAO eBooks (2021)
Open Access | Times Cited: 74
Carbon Emissions from Food Consumption and Reduction Potential in Urban Residents: A Case Study of Provincial Capitals in the Middle and Lower Reaches of the Yellow River
Guomin Li, Hao Fu, Wei Li, et al.
Sustainability (2025) Vol. 17, Iss. 2, pp. 690-690
Open Access | Times Cited: 1
Climate Change Mitigation Potential in Dietary Guidelines: A Global Review
Lucía Aguirre Sánchez, Ronja Teschner, Neha Kishan Lalchandani, et al.
Sustainable Production and Consumption (2023) Vol. 40, pp. 558-570
Open Access | Times Cited: 21
Analysis and prediction of carbon emissions from food consumption of middle-income groups: evidence from Yangtze River Economic Belt in China
Qinghua Pang, Min Xiang, Lina Zhang
Environment Development and Sustainability (2023) Vol. 26, Iss. 2, pp. 3481-3505
Closed Access | Times Cited: 10
Sustainability of Key Proteins in Plant-Based Meat Analogs Production: A Worldwide Perspective
Bernardo Romão, Maximiliano Sommo, Renata Puppin Zandonadi, et al.
Sustainability (2025) Vol. 17, Iss. 2, pp. 382-382
Open Access
The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption
Artur Głuchowski, Ewa Czarniecka‐Skubina, Maria Buła
Sustainability (2020) Vol. 12, Iss. 18, pp. 7606-7606
Open Access | Times Cited: 27
Low-Carbon Lifestyles beyond Decarbonisation: Toward a More Creative Use of the Carbon Footprinting Method
Atsushi Watabe, Alice Marie Yamabe-Ledoux
Sustainability (2023) Vol. 15, Iss. 5, pp. 4681-4681
Open Access | Times Cited: 9
What should be understood to promote environmentally sustainable diets?
Yinglei Wu, Kiyo Kurisu, Kensuke Fukushi
Sustainable Production and Consumption (2024) Vol. 51, pp. 484-497
Open Access | Times Cited: 3
Applying deep learning image recognition technology to promote environmentally sustainable behavior
Ming‐Chuan Chiu, Yen-Ling Tu, Meng‐Chun Kao
Sustainable Production and Consumption (2022) Vol. 31, pp. 736-749
Closed Access | Times Cited: 14
Household Energy Consumption Patterns and Carbon Emissions for the Megacities—Evidence from Guangzhou, China
Lu Jiang, Bowenpeng Ding, Xiaonan Shi, et al.
Energies (2022) Vol. 15, Iss. 8, pp. 2731-2731
Open Access | Times Cited: 14
Recommendations for Integrating Evidence-Based, Sustainable Diet Information into Nutrition Education
G. Bastian, Danielle Buro, Debra Palmer‐Keenan
Nutrients (2021) Vol. 13, Iss. 11, pp. 4170-4170
Open Access | Times Cited: 18
Carbon footprint of school lunch menus adhering to the Spanish dietary guidelines
Sara Martínez, María del Mar Delgado, Rubén Martínez Marín, et al.
Carbon Management (2020) Vol. 11, Iss. 4, pp. 427-439
Open Access | Times Cited: 18
Climate impact reduction potential of agroecology: a case study of traditional Andalusian recipes (Spain)
Marta Soler Montiel, María Montero, Damián Copena Rodríguez, et al.
Agroecology and Sustainable Food Systems (2024) Vol. 48, Iss. 4, pp. 560-580
Closed Access | Times Cited: 1
Life cycle assessment of food catering menus in a university canteen located in Southern Italy
Vincenzo Campobasso, Teodoro Gallucci, Tiziana Crovella, et al.
The Science of The Total Environment (2024) Vol. 957, pp. 177482-177482
Open Access | Times Cited: 1
Investigating the effects of food production on sustainable development: The case of the upper middle‐income countries
Seyfettin Erdoğan
Sustainable Development (2021) Vol. 30, Iss. 4, pp. 606-619
Closed Access | Times Cited: 9
From field to table through the long way. Analyzing the global supply chain of Spanish tomato
Pablo Saralegui Díez, Eduardo Aguilera, Manuel González de Molina, et al.
Sustainable Production and Consumption (2023) Vol. 42, pp. 268-280
Open Access | Times Cited: 3
Optimum formulation determination and carbon footprint analysis of a novel gluten‐free pasta recipe using buckwheat, teff, and chickpea flours
Mine Güngörmüşler, İrem Başınhan, Fehmi Görkem Üçtuğ
Journal of Food Processing and Preservation (2020) Vol. 44, Iss. 9
Open Access | Times Cited: 8
Inventory of Commercial Cooking Activities and Emissions in a Typical Urban Area in Greece
Kyriaki-Maria Fameli, Aggelos Kladakis, V.D. Assimakopoulos
Atmosphere (2022) Vol. 13, Iss. 5, pp. 792-792
Open Access | Times Cited: 5
The ‘net zero’ carbon needs ‘billions of zeros’ capital. But what about cheaper solutions?
Farshad Amiraslani, Deirdre Dragovich, Beverley Henry, et al.
Urban Governance (2022) Vol. 2, Iss. 2, pp. 282-284
Open Access | Times Cited: 5
Dietas saludables y sustentables, ¿Son posibles en la Argentina?
Ezequiel M. Arrieta, Alejandro D. González, Roberto J. Fernández
Ecología Austral (2021) Vol. 31, Iss. 1, pp. 148-169
Open Access | Times Cited: 4
‘Nutritional Footprint’ in the Food, Meals and HoReCa Sectors: A Review
Inmaculada Zarzo, Carla Soler, María A. Fernández-Zamudio, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 409-409
Open Access | Times Cited: 1
Examination of the interrelationships between nutrition, environmental sustainability and food-processing: A concept study using model diets
Steven L. Mulrooney, James G. Lyng, Cathal O’Hara, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100627-100627
Open Access | Times Cited: 1
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