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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:

What Influences the Sustainable Food Consumption Behaviours of University Students? A Systematic Review
Lucía Aguirre Sánchez, Zayne Milena Roa‐Díaz, Magda Gamba, et al.
International Journal of Public Health (2021) Vol. 66
Open Access | Times Cited: 45

Showing 1-25 of 45 citing articles:

Understanding food choice: A systematic review of reviews
Fredrik Fernqvist, Sara Spendrup, Richard Tellström
Heliyon (2024) Vol. 10, Iss. 12, pp. e32492-e32492
Open Access | Times Cited: 18
Consumer response to bio-based products – A systematic review
Julia Ruf, Agnes Emberger‐Klein, Klaus Menrad
Sustainable Production and Consumption (2022) Vol. 34, pp. 353-370
Closed Access | Times Cited: 41
The Potential Future of Insects in the European Food System: A Systematic Review Based on the Consumer Point of View
Giorgio Mina, Giovanni Peira, Alessandro Bonadonna
Foods (2023) Vol. 12, Iss. 3, pp. 646-646
Open Access | Times Cited: 30
A Bibliometric Analysis of Sustainable Food Consumption: Historical Evolution, Dominant Topics and Trends
Kristia Kristia, Sándor Kovács, Zoltán Bács, et al.
Sustainability (2023) Vol. 15, Iss. 11, pp. 8998-8998
Open Access | Times Cited: 26
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
Environmental and Climate Impact Perceptions in University Students: Sustainability Motivations and Perceptions Correspond With Lower Red Meat Intake
Melissa J. Slotnick, Jennifer Falbe, Juliana F.W. Cohen, et al.
Journal of the Academy of Nutrition and Dietetics (2022) Vol. 123, Iss. 5, pp. 740-750
Open Access | Times Cited: 38
Dietitians Australia position statement on healthy and sustainable diets
Liza Barbour, Ellyn Bicknell, Julie Brimblecombe, et al.
Nutrition & Dietetics (2022) Vol. 79, Iss. 1, pp. 6-27
Open Access | Times Cited: 36
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
Exploring the barriers and facilitators for following a sustainable diet: A holistic and contextual scoping review
Júlia Muñoz-Martínez, Irene Cussó-Parcerisas, Elena Carrillo Álvarez
Sustainable Production and Consumption (2024) Vol. 46, pp. 476-490
Closed Access | Times Cited: 7
Intrinsic motivation strongly affects the readiness toward circular food consumption: evidence from the motivation–opportunity–ability model
Maria Raimondo, Daniela Spina, Manal Hamam, et al.
British Food Journal (2023) Vol. 126, Iss. 2, pp. 715-737
Closed Access | Times Cited: 15
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
Norwegian consumers’ willingness to try cultured meat
Sarah Wangui Muiruri, Kyrre Rickertsen
Future Foods (2024) Vol. 10, pp. 100409-100409
Open Access | Times Cited: 6
Knowledge mapping analysis of pro-environmental behaviors: research hotspots, trends and frontiers
Lingyun Mi, Wenfeng Zhang, Haimiao Yu, et al.
Environment Development and Sustainability (2024)
Closed Access | Times Cited: 5
Mediterranean Food Pattern Adherence in a Female-Dominated Sample of Health and Social Sciences University Students: Analysis from a Perspective of Sustainability
Leandro Oliveira, Ariana Saraiva, Maria João Lima, et al.
Nutrients (2024) Vol. 16, Iss. 22, pp. 3886-3886
Open Access | Times Cited: 4
Nudging Toward Sustainable Food Consumption at University Canteens: A Systematic Review and Meta-Analysis
Sujita Pandey, Annemarie Olsen, Federico J.A. Pérez-Cueto, et al.
Journal of Nutrition Education and Behavior (2023) Vol. 55, Iss. 12, pp. 894-904
Open Access | Times Cited: 11
Association between eco-anxiety, sustainable eating and consumption behaviors and the EAT-Lancet diet score among university students
Arzu Kabasakal-Cetin
Food Quality and Preference (2023) Vol. 111, pp. 104972-104972
Closed Access | Times Cited: 10
Food choice, activity level, and carbon footprint: exploring potential for sustainable food consumption practices in young adults
Mari Wollmar, Anna Post, Agneta Sjöberg
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 4
Similarities and Contrasts: A Comparative Study of Student Perceptions of Sustainability in the USA and Germany To be published in: Cleaner Engineering and Technology
Annett Gabi Grossmann, Martino Tran, Xiangrong Liu, et al.
Cleaner Engineering and Technology (2025), pp. 100889-100889
Open Access
Influencing factors of adherence to sustainable diets: a systematic review of behavioral theories
Seyedeh Fatemeh Fatemi, Hadi Tehrani, Maryam Khosravi, et al.
Frontiers in Sustainable Food Systems (2025) Vol. 9
Open Access
Pathways to green food purchases: exploring the nexus of attitudes, habits and lifestyles using SEM and NCA
Waqas Mazhar, Gyula Zilahy
British Food Journal (2025) Vol. 127, Iss. 13, pp. 208-229
Closed Access
Insights into Awareness and Perceptions of Food Waste and School Catering Practices: A Student-Centered Study in Rezekne City, Latvia
Juta Dekšne, Jeļena Lonska, Sergejs Kodors, et al.
Resources (2025) Vol. 14, Iss. 4, pp. 59-59
Open Access
Tradition, Origin, and Family Food Habits: College Students’ Opinions of Extra Virgin Olive Oil
Maria Bonaventura Forleo
Journal of Agriculture and Food Research (2025), pp. 101950-101950
Open Access
Nudging Italian university students towards healthy and sustainable food choices: An online experiment
Rungsaran Wongprawmas, Giulia Andreani, Cinzia Franchini, et al.
Food Quality and Preference (2023) Vol. 111, pp. 104971-104971
Open Access | Times Cited: 9
Can social norms promote sustainable food consumption? A systematic review
Daniele Pollicino, Heidi Zamzow, Ganga Shreedhar, et al.
Social Influence (2025) Vol. 20, Iss. 1
Open Access
Best practices for making the university campus a supportive environment for healthy and sustainable diets
Cinzia Franchini, Beatrice Biasini, Alice Rosi, et al.
Current Opinion in Environmental Science & Health (2022) Vol. 32, pp. 100436-100436
Closed Access | Times Cited: 12
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