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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 perception and behaviour regarding sustainable protein consumption: A systematic review
Christina Hartmann, Michael Siegrist
Trends in Food Science & Technology (2017) Vol. 61, pp. 11-25
Closed Access | Times Cited: 681

Showing 1-25 of 681 citing articles:

A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat
Marleen C. Onwezen, Emily P. Bouwman, Machiel J. Reinders, et al.
Appetite (2020) Vol. 159, pp. 105058-105058
Open Access | Times Cited: 711
Consumer acceptance of novel food technologies
Michael Siegrist, Christina Hartmann
Nature Food (2020) Vol. 1, Iss. 6, pp. 343-350
Open Access | Times Cited: 539
Consumer Attitudes Towards Environmental Concerns of Meat Consumption: A Systematic Review
Ruben Sánchez-Sabaté, Joan Sabaté
International Journal of Environmental Research and Public Health (2019) Vol. 16, Iss. 7, pp. 1220-1220
Open Access | Times Cited: 468
Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives
Fabienne Michel, Christina Hartmann, Michael Siegrist
Food Quality and Preference (2020) Vol. 87, pp. 104063-104063
Open Access | Times Cited: 459
Plant proteins as high-quality nutritional source for human diet
Amanda Gomes Almeida Sá, Yara María Franco Moreno, Bruno Augusto Mattar Carciofi
Trends in Food Science & Technology (2020) Vol. 97, pp. 170-184
Closed Access | Times Cited: 444
Consumer acceptance of cultured meat: A systematic review
Christopher Bryant, Julie Barnett
Meat Science (2018) Vol. 143, pp. 8-17
Closed Access | Times Cited: 421
The Myth of Cultured Meat: A Review
Sghaïer Chriki, Jean-François J.-F. Hocquette
Frontiers in Nutrition (2020) Vol. 7
Open Access | Times Cited: 416
Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions
João Graça, Cristina Godinho, Mónica Trüninger
Trends in Food Science & Technology (2019) Vol. 91, pp. 380-390
Open Access | Times Cited: 353
Plant-based meat analogues: from niche to mainstream
Fatma Boukid
European Food Research and Technology (2020) Vol. 247, Iss. 2, pp. 297-308
Closed Access | Times Cited: 345
The next protein transition
H. Aiking, J. de Boer
Trends in Food Science & Technology (2018) Vol. 105, pp. 515-522
Open Access | Times Cited: 332
Comparison of Sociodemographic and Nutritional Characteristics between Self-Reported Vegetarians, Vegans, and Meat-Eaters from the NutriNet-Santé Study
Benjamin Allès, Julia Baudry, Caroline Méjean, et al.
Nutrients (2017) Vol. 9, Iss. 9, pp. 1023-1023
Open Access | Times Cited: 306
Consumer responses to novel and unfamiliar foods
Hely Tuorila, Christina Hartmann
Current Opinion in Food Science (2019) Vol. 33, pp. 1-8
Open Access | Times Cited: 298
The science of food security
Martin Cole, Mary Ann Augustin, M. J. Robertson, et al.
npj Science of Food (2018) Vol. 2, Iss. 1
Open Access | Times Cited: 277
Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union
Alessandra Grasso, Yung Hung, Margreet R. Olthof, et al.
Nutrients (2019) Vol. 11, Iss. 8, pp. 1904-1904
Open Access | Times Cited: 276
Perceived naturalness and evoked disgust influence acceptance of cultured meat
Michael Siegrist, Bernadette Sütterlin, Christina Hartmann
Meat Science (2018) Vol. 139, pp. 213-219
Closed Access | Times Cited: 261
Exploring consumers' attitude towards cultured meat in Italy
Maria Cecilia Mancini, Federico Antonioli
Meat Science (2018) Vol. 150, pp. 101-110
Closed Access | Times Cited: 258
Environmentally Sustainable Food Consumption: A Review and Research Agenda From a Goal-Directed Perspective
Iris Vermeir, Bert Weijters, Jan De Houwer, et al.
Frontiers in Psychology (2020) Vol. 11
Open Access | Times Cited: 255
Consumers underestimate the emissions associated with food but are aided by labels
Adrian R. Camilleri, Richard P. Larrick, Shajuti Hossain, et al.
Nature Climate Change (2018) Vol. 9, Iss. 1, pp. 53-58
Closed Access | Times Cited: 252
Impact of sustainability perception on consumption of organic meat and meat substitutes
Michael Siegrist, Christina Hartmann
Appetite (2018) Vol. 132, pp. 196-202
Closed Access | Times Cited: 243
Meeting Global Feed Protein Demand: Challenge, Opportunity, and Strategy
Sung Woo Kim, John F. Less, Li Wang, et al.
Annual Review of Animal Biosciences (2018) Vol. 7, Iss. 1, pp. 221-243
Closed Access | Times Cited: 243
Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective
Raychel Santo, Brent F. Kim, Sarah E. Goldman, et al.
Frontiers in Sustainable Food Systems (2020) Vol. 4
Open Access | Times Cited: 242
A brief review of the science behind the design of healthy and sustainable plant-based foods
David Julian McClements, Lutz Großmann
npj Science of Food (2021) Vol. 5, Iss. 1
Open Access | Times Cited: 241
European consumers' readiness to adopt insects as food. A review
Simone Mancini, Roberta Moruzzo, Francesco Riccioli, et al.
Food Research International (2019) Vol. 122, pp. 661-678
Open Access | Times Cited: 221
Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries
Michael Siegrist, Christina Hartmann
Appetite (2020) Vol. 155, pp. 104814-104814
Open Access | Times Cited: 213
Review of factors affecting consumer acceptance of cultured meat
Ashkan Pakseresht, Sina Ahmadi Kaliji, Maurizio Canavari
Appetite (2021) Vol. 170, pp. 105829-105829
Open Access | Times Cited: 203
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