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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:

Consumers’ motivations for adopting a vegan diet: A mixed‐methods approach
Mahsa Ghaffari, Padmali Rodrigo, Yüksel Ekinci, et al.
International Journal of Consumer Studies (2021) Vol. 46, Iss. 4, pp. 1193-1208
Open Access | Times Cited: 43

Showing 1-25 of 43 citing articles:

Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
D. M. J. B. Senanayake, Peter J. Torley, Jayani Chandrapala, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 635-635
Open Access | Times Cited: 45
Diet or lifestyle: Consumer purchase behavior of vegan retailing. A qualitative assessment
Muhammad Danish Habib, Aseel Alghamdi, Veenu Sharma, et al.
Journal of Retailing and Consumer Services (2023) Vol. 76, pp. 103584-103584
Closed Access | Times Cited: 26
Insect-based food consumption: Hedonic or utilitarian motives? Moderation and segmentation analyses
Riccardo Valesi, Daniela Andreini, Giuseppe Pedeliento
Food Quality and Preference (2024) Vol. 118, pp. 105193-105193
Open Access | Times Cited: 13
Consumer Intention to Buy Plant-Based Meat Alternatives: A Cross-Cultural Analysis
Yousra Bakr, Hayat Al-Bloushi, Mohamed M. Mostafa
Journal of International Consumer Marketing (2022) Vol. 35, Iss. 4, pp. 420-435
Closed Access | Times Cited: 30
Forty-five years of research on vegetarianism and veganism: A systematic and comprehensive literature review of quantitative studies
Gelareh Salehi, Estela Díaz, Raquel Redondo Palomo
Heliyon (2023) Vol. 9, Iss. 5, pp. e16091-e16091
Open Access | Times Cited: 18
Experiences of initiating and maintaining a vegan diet among young adults: A qualitative study
Emma Williams, Aikaterini Vardavoulia, Phillippa Lally, et al.
Appetite (2022) Vol. 180, pp. 106357-106357
Open Access | Times Cited: 28
Prebiotics in non-dairy products: Technological and physiological functionality, challenges, and perspectives
Tatiana Colombo Pimentel, Bianca Beatriz Torres de Assis, Caíque dos Santos Rocha, et al.
Food Bioscience (2022) Vol. 46, pp. 101585-101585
Closed Access | Times Cited: 26
Comparing meat abstainers with avid meat eaters and committed meat reducers
M.C.D. Verain, Hans Dagevos
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 23
Factors shaping the adoption of sustainable vegan diets
Sweety Shah, Heena Thanki
International Journal of Consumer Studies (2024) Vol. 48, Iss. 2
Closed Access | Times Cited: 4
Psychological differences and similarities between vegans, prospective vegans, and vegetarians. Motivation, knowledge, vegan literacy – and cheese
Roland Mayrhofer, Lara Michelle Roberts, Julia M. Hackl, et al.
Frontiers in Psychology (2024) Vol. 15
Open Access | Times Cited: 4
Ethical Food Consumption in the Digital Age: Consumer Attitudes Towards Digitally Monitored Animal Welfare in Pork Products
Heerah Jose, Elizabeth Jackson, Pham Bao Duong, et al.
Appetite (2025), pp. 107853-107853
Open Access
Saccharomyces boulardii as a Promising Microorganism for the Development of Probiotic Beverages: An Overview
Manueli Monciozo Domingos, Hanna Tanure Werneck, Marcella Ramos Sant’Ana, et al.
Food Reviews International (2025), pp. 1-16
Closed Access
The Effect of Using Aquafaba from Various Brands of Chickpeas (Cicer arietinum L.) as an Egg Replacer in French Meringue Production on Physical, Chemical, and Sensory Characteristics
Reavala Diandi Caroko, Hari Kristopo
IOP Conference Series Earth and Environmental Science (2025) Vol. 1488, Iss. 1, pp. 012120-012120
Open Access
Consumer Decoupling: Linkages between Social‐Environmental Empathy, Spirituality, Mindful Consumption, and Subjective Well‐Being
Swagata Chakraborty, Veena Chattaraman
Family and Consumer Sciences Research Journal (2025) Vol. 53, Iss. 4
Closed Access
Vegan luxury for non-vegan consumers: Impacts on brand trust and attitude towards the firm
Camila Lee Park, Mauro Fracarolli Nunes
Journal of Retailing and Consumer Services (2023) Vol. 77, pp. 103669-103669
Closed Access | Times Cited: 9
Using Evidence-based Scientific Research to Influence Dietary Behavioral Change: Taking a Look in the Mirror
Clifton P. Bueno de Mesquita, Ylenia Vimercati Molano, Lara Vimercati, et al.
NEW SOLUTIONS A Journal of Environmental and Occupational Health Policy (2024) Vol. 34, Iss. 1, pp. 10-21
Closed Access | Times Cited: 3
Water-soluble vegetable extract of cashew nut (Anacardium occidentale L.) fermented with water kefir: development and characterization
Cláudia Moreira Santa Catharina Weis, Giovana Camile Vaz Gonçalves, Flavia Letícia Sanches, et al.
Food and Humanity (2024) Vol. 2, pp. 100307-100307
Closed Access | Times Cited: 3
Consumer behavioral factors of the new EU regulatory framework for the feeding of insect-derived products
Pablo Ledesma‐Chaves, Eloy Gil‐Cordero, Belén Maldonado-López
Future Foods (2024) Vol. 9, pp. 100383-100383
Open Access | Times Cited: 3
Understanding food choices in sustainable healthy diets – A systematic literature review on behavioral drivers and barriers
Ludovica Principato, Gaetano Pice, Alberto Pezzi
Environmental Science & Policy (2024) Vol. 163, pp. 103975-103975
Open Access | Times Cited: 3
Other applications of insects in the agrifood sector
Giacomo Rossi, Marios Psarianos, Oliver Schlüter, et al.
Elsevier eBooks (2024), pp. 215-235
Closed Access | Times Cited: 1
All we crave is pleasure! The motivation behind millennial men's clothing store choices when purchasing semi‐formal/smart workwear for themselves
Lizette Diedericks, Alet C. Erasmus, Suné Donoghue
Journal of Consumer Behaviour (2024) Vol. 23, Iss. 4, pp. 1871-1888
Closed Access | Times Cited: 1
Modelling the mass consumption potential of Plant Based Meat: Evidence from an emerging economy
Marvello Yang, Mohammad Nurul Hassan Reza, Qing Yang, et al.
Heliyon (2024) Vol. 10, Iss. 2, pp. e24273-e24273
Open Access | Times Cited: 1
Development of the VEGANScreener, a Tool for a Quick Diet Quality Assessment among Vegans in Europe
Selma Kronsteiner-Gicevic, Leonie H. Bogl, Maria Wakolbinger, et al.
Nutrients (2024) Vol. 16, Iss. 9, pp. 1344-1344
Open Access | Times Cited: 1
Cultural factors and low‐salt consumption: A mixed methods approach
Gervaise Debucquet, Cindy Lombart, Doina Crucean, et al.
International Journal of Consumer Studies (2023) Vol. 48, Iss. 1
Closed Access | Times Cited: 2
Polarizing Plates: Both Omnivores and Vegans Represent In-Group Foods With Eating Simulations
Tess Davis, Libby Harkins, Esther K. Papies
Personality and Social Psychology Bulletin (2023)
Open Access | Times Cited: 2
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