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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:

Finding flexitarians: Current studies on meat eaters and meat reducers
Hans Dagevos
Trends in Food Science & Technology (2021) Vol. 114, pp. 530-539
Open Access | Times Cited: 173

Showing 1-25 of 173 citing articles:

Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities
Giulia Andreani, Giovanni Sogari, Alessandra Marti, et al.
Nutrients (2023) Vol. 15, Iss. 2, pp. 452-452
Open Access | Times Cited: 144
Feeding climate and biodiversity goals with novel plant-based meat and milk alternatives
Marta Kozicka, Peter Havlík, Hugo Valin, et al.
Nature Communications (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 74
Consumer perception of the challenges facing livestock production and meat consumption
Jingjing Liu, Sghaïer Chriki, Moïse Kombolo, et al.
Meat Science (2023) Vol. 200, pp. 109144-109144
Open Access | Times Cited: 60
A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most?
Giovanni Sogari, Vincenzina Caputo, Andrew Joshua Petterson, et al.
Food Research International (2023) Vol. 169, pp. 112813-112813
Open Access | Times Cited: 49
No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products
Birgit van Dijk, Kirsi Jouppila, Mari Sandell, et al.
Food Quality and Preference (2023) Vol. 108, pp. 104886-104886
Open Access | Times Cited: 42
A systematic review of the definitions, narratives and paths forwards for a protein transition in high-income countries
Océane Duluins, Philippe V. Baret
Nature Food (2024) Vol. 5, Iss. 1, pp. 28-36
Open Access | Times Cited: 24
Consumer acceptance of cultured, plant-based, 3D-printed meat and fish alternatives
Madeleine Lanz, Christina Hartmann, Paul F. Egan, et al.
Future Foods (2024) Vol. 9, pp. 100297-100297
Open Access | Times Cited: 22
Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study
Miguel Toribio-Mateas, Adri Bester, Natalia Klimenko
Foods (2021) Vol. 10, Iss. 9, pp. 2040-2040
Open Access | Times Cited: 77
Alternative proteins for meat and dairy replacers: Food safety and future trends
J.L. Banach, Jan Pieter van der Berg, G.A. Kleter, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 32, pp. 11063-11080
Open Access | Times Cited: 63
Flexitarianism in the Netherlands in the 2010 decade: Shifts, consumer segments and motives
M.C.D. Verain, Hans Dagevos, Patricia Jaspers
Food Quality and Preference (2021) Vol. 96, pp. 104445-104445
Open Access | Times Cited: 60
Plant-Based Only: Investigating Consumers’ Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market
Marcel Pointke, Marlene Ohlau, Antje Risius, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2339-2339
Open Access | Times Cited: 59
Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland
Antti Knaapila, Fabienne Michel, Kirsi Jouppila, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 456-456
Open Access | Times Cited: 52
Meat consumption and flexitarianism in the Low Countries
Hans Dagevos, Wim Verbeke
Meat Science (2022) Vol. 192, pp. 108894-108894
Open Access | Times Cited: 50
The role of alternative proteins and future foods in sustainable and contextually-adapted flexitarian diets
Ashley Green, Christoph O. Blattmann, Canxi Chen, et al.
Trends in Food Science & Technology (2022) Vol. 124, pp. 250-258
Closed Access | Times Cited: 43
Meat substitutes: current status, potential benefits, and remaining challenges
John B. Nezlek, Catherine A. Forestell
Current Opinion in Food Science (2022) Vol. 47, pp. 100890-100890
Closed Access | Times Cited: 43
A reversal of defaults: Implementing a menu-based default nudge to promote out-of-home consumer adoption of plant-based meat alternatives
Danny Taufik, Emily P. Bouwman, Machiel J. Reinders, et al.
Appetite (2022) Vol. 175, pp. 106049-106049
Open Access | Times Cited: 42
Consumer attitudes and beliefs towards plant-based food in different degrees of processing – The case of Sweden
Sara Spendrup, Helena Persson Hovmalm
Food Quality and Preference (2022) Vol. 102, pp. 104673-104673
Open Access | Times Cited: 42
Cutting down or eating up: Examining meat consumption, reduction, and sustainable food beliefs, attitudes, and behaviors
Joya A. Kemper, Maureen Benson‐Rea, Jenny Young, et al.
Food Quality and Preference (2022) Vol. 104, pp. 104718-104718
Closed Access | Times Cited: 40
A meta-review of consumer behaviour studies on meat reduction and alternative protein acceptance
Marleen C. Onwezen, Hans Dagevos
Food Quality and Preference (2023) Vol. 114, pp. 105067-105067
Open Access | Times Cited: 30
“I guess it's quite trendy”: A qualitative insight into young meat-eaters’ sustainable food consumption habits and perceptions towards current and future protein alternatives
Hannah Ford, Joanne Gould, Lukas Danner, et al.
Appetite (2023) Vol. 190, pp. 107025-107025
Open Access | Times Cited: 28
Exploring everyday life dynamics in meat reduction - A cluster analysis of flexitarians in Denmark
Bente Halkier, Thomas Bøker Lund
Appetite (2023) Vol. 183, pp. 106487-106487
Open Access | Times Cited: 23
How perceptions of meat consumption norms differ across contexts and meat consumer groups
Sofia M. M. Wolfswinkel, Sanne Raghoebar, Hans Dagevos, et al.
Appetite (2024) Vol. 195, pp. 107227-107227
Open Access | Times Cited: 11
Plant-based diets and cardiovascular risk factors: a comparison of flexitarians, vegans and omnivores in a cross-sectional study
Anja Bruns, Theresa Greupner, Josefine Nebl, et al.
BMC Nutrition (2024) Vol. 10, Iss. 1
Open Access | Times Cited: 11
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
Blue source-based food alternative proteins: Exploring aquatic plant-based and cell-based sources for sustainable nutrition
Yue Li, Ning Xiang, Yuyan Zhu, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104439-104439
Closed Access | Times Cited: 10
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