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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:

A Comprehensive Review of the Benefits of and the Barriers to the Switch to a Plant-Based Diet
András Fehér, Michał Gazdecki, Miklós Véha, et al.
Sustainability (2020) Vol. 12, Iss. 10, pp. 4136-4136
Open Access | Times Cited: 221

Showing 1-25 of 221 citing articles:

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes
Jiang He, Natasha M. Evans, Huaizhi Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2639-2656
Closed Access | Times Cited: 457
Foods for Plant-Based Diets: Challenges and Innovations
Alexandra Alcorta, A. Della Porta, Amparo Tárrega, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 293-293
Open Access | Times Cited: 407
The Role of Specific Components of a Plant-Based Diet in Management of Dyslipidemia and the Impact on Cardiovascular Risk
Elke A. Trautwein, S. A. McKay
Nutrients (2020) Vol. 12, Iss. 9, pp. 2671-2671
Open Access | Times Cited: 201
Plant-based meat analogue (PBMA) as a sustainable food: a concise review
Meenakshi Singh, Nitin Trivedi, Manoj Kumar Enamala, et al.
European Food Research and Technology (2021) Vol. 247, Iss. 10, pp. 2499-2526
Closed Access | Times Cited: 186
Unintended Consequences: Nutritional Impact and Potential Pitfalls of Switching from Animal- to Plant-Based Foods
Rachel Tso, Ciarán G. Forde
Nutrients (2021) Vol. 13, Iss. 8, pp. 2527-2527
Open Access | Times Cited: 171
Projected environmental benefits of replacing beef with microbial protein
Florian Humpenöder, Benjamin Leon Bodirsky, Isabelle Weindl, et al.
Nature (2022) Vol. 605, Iss. 7908, pp. 90-96
Closed Access | Times Cited: 157
Paraprobiotics: A New Perspective for Functional Foods and Nutraceuticals
Rosa Anna Siciliano, Anna Reale, Maria Fiorella Mazzeo, et al.
Nutrients (2021) Vol. 13, Iss. 4, pp. 1225-1225
Open Access | Times Cited: 149
Vegetarian Diet: An Overview through the Perspective of Quality of Life Domains
Shila Minari Hargreaves, António Raposo, Ariana Saraiva, et al.
International Journal of Environmental Research and Public Health (2021) Vol. 18, Iss. 8, pp. 4067-4067
Open Access | Times Cited: 144
Plant-Based Dietary Patterns for Human and Planetary Health
Joshua Gibbs, Francesco P. Cappuccio
Nutrients (2022) Vol. 14, Iss. 8, pp. 1614-1614
Open Access | Times Cited: 121
Protein Quality in Perspective: A Review of Protein Quality Metrics and Their Applications
Shiksha Adhikari, Marijke Schop, I.J.M. de Boer, et al.
Nutrients (2022) Vol. 14, Iss. 5, pp. 947-947
Open Access | Times Cited: 120
Meet the meatless: Demand for new generation plant‐based meat alternatives
Shuoli Zhao, Lingxiao Wang, Wuyang Hu, et al.
Applied Economic Perspectives and Policy (2022) Vol. 45, Iss. 1, pp. 4-21
Closed Access | Times Cited: 80
The Biochemistry and Effectiveness of Antioxidants in Food, Fruits, and Marine Algae
Lavinia-Lorena Pruteanu, David Bailey, A. C. Grădinaru, et al.
Antioxidants (2023) Vol. 12, Iss. 4, pp. 860-860
Open Access | Times Cited: 59
Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins
Tianyu Su, Bei Le, Wei Zhang, et al.
Food Research International (2024) Vol. 186, pp. 114351-114351
Closed Access | Times Cited: 24
Sustainability benefits of transitioning from current diets to plant-based alternatives or whole-food diets in Sweden
Anne Charlotte Bunge, Rachel Mazac, Michael Clark, et al.
Nature Communications (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 18
Plant-Based Seafood Analogs
Meital Kazir, Yoav D. Livney
Molecules (2021) Vol. 26, Iss. 6, pp. 1559-1559
Open Access | Times Cited: 94
Recent Molecular Mechanisms and Beneficial Effects of Phytochemicals and Plant-Based Whole Foods in Reducing LDL-C and Preventing Cardiovascular Disease
Salman Ul Islam, Muhammad Bilal Ahmed, Haseeb Ahsan, et al.
Antioxidants (2021) Vol. 10, Iss. 5, pp. 784-784
Open Access | Times Cited: 88
Plant-Based Meat Alternatives: Motivational Adoption Barriers and Solutions
Steffen Jähn, Pia Furchheim, Anna-Maria Strässner
Sustainability (2021) Vol. 13, Iss. 23, pp. 13271-13271
Open Access | Times Cited: 79
The food system and climate change: are plant-based diets becoming unhealthy and less environmentally sustainable?
Jennie I. Macdiarmid
Proceedings of The Nutrition Society (2021) Vol. 81, Iss. 2, pp. 162-167
Open Access | Times Cited: 68
Towards more environmentally sustainable diets? Changes in the consumption of beef and plant- and insect-based protein products in consumer groups in Finland
Mari Niva, Annukka Vainio
Meat Science (2021) Vol. 182, pp. 108635-108635
Open Access | Times Cited: 64
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
Energy management for a net zero dairy supply chain under climate change
Maria Ioanna Malliaroudaki, Nicholas J. Watson, Rebecca Ferrari, et al.
Trends in Food Science & Technology (2022) Vol. 126, pp. 153-167
Open Access | Times Cited: 59
Most plant-based meat alternative buyers also buy meat: an analysis of household demographics, habit formation, and buying behavior among meat alternative buyers
Zachary T. Neuhofer, Jayson L. Lusk
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 51
Vegan Egg: A Future-Proof Food Ingredient?
Fatma Boukid, Mohammed Gagaoua
Foods (2022) Vol. 11, Iss. 2, pp. 161-161
Open Access | Times Cited: 48
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: 45
Novel plant-based meat alternatives: future opportunities and health considerations
Megan Flint, Simon Bowles, Anthony Lynn, et al.
Proceedings of The Nutrition Society (2023) Vol. 82, Iss. 3, pp. 370-385
Open Access | Times Cited: 42
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