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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.

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Showing 1-25 of 37 citing articles:

Market outlook for meat alternatives: Challenges, opportunities, and new developments
Vincenzina Caputo, Jiayu Sun, Aaron J. Staples, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104474-104474
Closed Access | Times Cited: 23
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: 62
Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets
Abdo Hassoun, Fatma Boukid, Antonella Pasqualone, et al.
Current Research in Food Science (2022) Vol. 5, pp. 2261-2269
Open Access | Times Cited: 61
Plant‐based foods as meat and fat substitutes
Claire D. Munialo, Frank Vriesekoop
Food Science & Nutrition (2023) Vol. 11, Iss. 9, pp. 4898-4911
Open Access | Times Cited: 30
A comparison of influencing factors on attitudes towards plant-based, insect-based and cultured meat alternatives in Germany
Vicky Heijnk, Amelia Espey, Franziska Schuenemann
Food Quality and Preference (2023) Vol. 110, pp. 104966-104966
Closed Access | Times Cited: 27
Vegan diet: nutritional components, implementation, and effects on adults’ health
Edyta Łuszczki, Faustina Boakye, Magdalena Zielińska, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 25
Global nutrition challenges: A public health review of dietary risks and interventions
Muridzo Muonde, Tolulope O Olorunsogo, Jane Osareme Ogugua, et al.
World Journal of Advanced Research and Reviews (2024) Vol. 21, Iss. 1, pp. 1467-1478
Open Access | Times Cited: 15
Adherence to the Mediterranean Diet and its association with sustainable dietary behaviors, sociodemographic factors, and lifestyle: a cross-sectional study in US University students
Cinzia Franchini, Beatrice Biasini, Giovanni Sogari, et al.
Nutrition Journal (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 10
Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts
Yunting Xie, Linlin Cai, Guanghong Zhou, et al.
Food Research International (2024) Vol. 187, pp. 114460-114460
Closed Access | Times Cited: 9
Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends
Bushra Safdar, Haochun Zhou, He Li, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3770-3770
Open Access | Times Cited: 30
What factors influence sustainable and healthy diet consumption? A review and synthesis of literature within the university setting and beyond
Patrick S. Elliott, Lauren Devine, Eileen R. Gibney, et al.
Nutrition Research (2024) Vol. 126, pp. 23-45
Open Access | Times Cited: 6
Innovating meat products: guiding tailor-made new product development for flexitarians and omnivorous through a Jobs-To-Be-Done co-creation approach
Marina Domenici, Lapo Pierguidi, Sara Spinelli, et al.
Food Quality and Preference (2025), pp. 105473-105473
Open Access
Plant protein preferences in meat and dairy alternatives: An exploratory study of German consumers
Magdalena Teresa Spicher, K. Dressel, Ute Schweiggert‐Weisz, et al.
Future Foods (2025), pp. 100595-100595
Open Access
Consumer perception of meal replacement beverages: A comparison between younger adults and older adults
Rachael Moss, Mackenzie Gorman, Allison Stright, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Open Access
Higher Consumption of Ultra-Processed Foods Is Associated with Lower Plant-Based Diet Quality in Australian Adults
N Yu Tolstova, Priscila Machado, Laura E. Marchese, et al.
Nutrients (2025) Vol. 17, Iss. 7, pp. 1244-1244
Open Access
Sociodemographic and behavioural differences between frequent and non-frequent users of convenience food in Germany
Anna Dittmann, Lea Werner, Lena Hörz, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 3
Revealed preferences on meat substitute consumption and political attitudes - Testing the left-right and environmental concerns framework
Thies Petersen, Tom-Lukas Denker, Maximilian Koppenberg, et al.
Appetite (2024) Vol. 199, pp. 107371-107371
Open Access | Times Cited: 3
Nutritional Considerations of Plant‐Based Diets for People With Food Allergy
Jennifer L. P. Protudjer, Franziska Roth‐Walter, Rosan Meyer
Clinical & Experimental Allergy (2024)
Open Access | Times Cited: 3
Plant and Animal Protein Intakes Largely Explain the Nutritional Quality and Health Value of Diets Higher in Plants: A Path Analysis in French Adults
Elie Perraud, Kwang-Hyun Cho, Marion Salomé, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 14
Sustainable Protein Sources (Plant-Based Meat)
Fatma Boukid
Elsevier eBooks (2023), pp. 246-261
Closed Access | Times Cited: 7
The association of highly processed food consumption with food choice values and food literacy in Japanese adults: a nationwide cross-sectional study
Nana Shinozaki, Kentaro Murakami, Xiaoyi Yuan, et al.
International Journal of Behavioral Nutrition and Physical Activity (2023) Vol. 20, Iss. 1
Open Access | Times Cited: 7
Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing
Marta Maganinho, Carla Almeida, Patrícia Padrão
Foods (2024) Vol. 13, Iss. 11, pp. 1752-1752
Open Access | Times Cited: 2
Future perspectives: Current trends and controversies of meat alternatives classified as ultra‐processed foods
Seung Yun Lee, Da Young Lee, Sun Jin Hur
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7022-7033
Open Access | Times Cited: 2
Plant-based dietary patterns and ultra-processed food consumption: a cross-sectional analysis of the UK Biobank
Kiara Chang, Jennie C Parnham, Fernanda Rauber, et al.
EClinicalMedicine (2024) Vol. 78, pp. 102931-102931
Closed Access | Times Cited: 2
Do ingredients matter? Exploring consumer preference for abstract vs. concrete descriptors of plant-based meat and dairy alternatives
Sophie-Dorothe Lieke, Ainslee Erhard, Stacia Stetkiewicz
Future Foods (2024), pp. 100522-100522
Open Access | Times Cited: 2
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