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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:

The Analysis of Residents’ Intention to Consume Pre-Made Dishes in China: A Grounded Theory
Yanling Xiong, Xiaoxi Lin, Xiaowei Wen, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3798-3798
Open Access | Times Cited: 11

Showing 11 citing articles:

Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meat
Yan Cheng, Yuanrong Zheng, Xintong Cai, et al.
Food Research International (2024) Vol. 197, pp. 115166-115166
Closed Access | Times Cited: 5
Consumer-driven prepared food consumption policies: a sustainability perspective on reducing food waste
Bo Hou, Ying Chen, Zhiwei Wang
Frontiers in Sustainable Food Systems (2025) Vol. 9
Open Access
Decoding Consumer-Perceived Risks in China’s C-end Online Purchasing Pre-made Dishes: A Quality Safety Risk Identification Model Based on Grounded Theory
Cui Li, Guoping Chen, Feng Li, et al.
Journal of Food Protection (2025), pp. 100522-100522
Open Access
Preservation Study for Raw Conditioned Mutton During Refrigerated Storage by Food Preservatives
Jiying Qiu, Junhua Wang, Shuangzhi Zhao, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1579-1579
Open Access
Barriers and Facilitators to Implementing Food is Medicine for the Management of Type 2 Diabetes in China
Yuze Xin, Hongru Sun, Shuangjie Peng, et al.
Journal of General Internal Medicine (2024)
Closed Access | Times Cited: 2
The Sustainability Journey of Chinese Ready-Meal Companies Going Global: Configurational Analysis Using the Technology-Organization-Environment Framework
D. Zhang, Gaofeng Wang
Foods (2024) Vol. 13, Iss. 14, pp. 2251-2251
Open Access | Times Cited: 1
Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review
Tianqi Cui, Goh Rui Gine, Yuqin Lei, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3454-3454
Open Access | Times Cited: 1
Are you still willing to use pre-made dishes? Examining young customers' continuous usage intention in the Chinese emerging market
Xin Liu, Jianing Wang, Chunmei Liu
British Food Journal (2024)
Closed Access | Times Cited: 1
Realisation that online advertisements are misleading: Involvement of middle-aged and older adults with botanical dietary supplements
Yuting Sun, Jianting Zhang, Yixuan Li
Journal of Retailing and Consumer Services (2024) Vol. 79, pp. 103832-103832
Closed Access
Exploring public opinion on health effects of prepared dishes in China through social media comments
Tao Shu, Han Yang, Ling Lin, et al.
Frontiers in Public Health (2024) Vol. 12
Open Access
Quality control of cooked rice: Exploring physicochemical changes of the intrinsic component in production
Zhongyu Zuo, Ming Zhang, Ting Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141295-141295
Closed Access
A Cross-Sectional Study of Pre-Prepared Foods Knowledge, Attitudes, and Practices of College Students in Central China
Reyisaimu Wumaierjiang, Yijia Xu, Lei Wang, et al.
Nutrients (2024) Vol. 16, Iss. 19, pp. 3267-3267
Open Access
The influence of consumer ethnocentrism and cosmopolitanism on purchase intentions of Chinese pre-made dishes
Xiaoxi Lin, Yanling Xiong, Yiqin Wang, et al.
Journal of Retailing and Consumer Services (2024) Vol. 82, pp. 104132-104132
Closed Access
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