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:
Conventional and emerging approaches for reducing dietary intake of salt
K. Vinitha, Priyanka Sethupathy, J.A. Moses, et al.
Food Research International (2022) Vol. 152, pp. 110933-110933
Closed Access | Times Cited: 44
K. Vinitha, Priyanka Sethupathy, J.A. Moses, et al.
Food Research International (2022) Vol. 152, pp. 110933-110933
Closed Access | Times Cited: 44
Showing 26-50 of 44 citing articles:
Inoculated fermentation of cv. Conservolea natural black olives with multifunctional starter cultures in reduced‐sodium brines
Aikaterini Tzamourani, Georgia Kalogri, Maria Kavvatha, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 4093-4108
Open Access | Times Cited: 1
Aikaterini Tzamourani, Georgia Kalogri, Maria Kavvatha, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 4093-4108
Open Access | Times Cited: 1
Advanced Technologies in Food Processing—Development Perspective
Patrycja Gazda, Paweł Glibowski
Applied Sciences (2024) Vol. 14, Iss. 9, pp. 3617-3617
Open Access | Times Cited: 1
Patrycja Gazda, Paweł Glibowski
Applied Sciences (2024) Vol. 14, Iss. 9, pp. 3617-3617
Open Access | Times Cited: 1
A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine
Lei Cai, Lu Wang, Xu Zhao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 33, pp. 18594-18605
Closed Access | Times Cited: 1
Lei Cai, Lu Wang, Xu Zhao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 33, pp. 18594-18605
Closed Access | Times Cited: 1
Analysis of the sweetening effects of lactone and ketone compounds in a Cheddar cheese matrix using sensory analysis and molecular simulation
Huaixiang Tian, Ningwei Huang, Chang Ge, et al.
LWT (2024), pp. 116767-116767
Open Access | Times Cited: 1
Huaixiang Tian, Ningwei Huang, Chang Ge, et al.
LWT (2024), pp. 116767-116767
Open Access | Times Cited: 1
Microbiome-metabolome analysis insight into the effects of high-salt diet on hemorheological functions in SD rats
Luming Qi, Yao Li, Zhixuan Chen, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 1
Luming Qi, Yao Li, Zhixuan Chen, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 1
Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal “cecina”
Aurora Cittadini, Rubén Domínguez, M.V. Sarriés, et al.
Meat Science (2023) Vol. 204, pp. 109253-109253
Closed Access | Times Cited: 2
Aurora Cittadini, Rubén Domínguez, M.V. Sarriés, et al.
Meat Science (2023) Vol. 204, pp. 109253-109253
Closed Access | Times Cited: 2
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
Gervaise Debucquet, Cindy Lombart, Doina Crucean, et al.
International Journal of Consumer Studies (2023) Vol. 48, Iss. 1
Closed Access | Times Cited: 2
Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese
Nour ALQtaishat, Mohammed Saleh, Khalid Al‐Ismail, et al.
International Journal of Dairy Technology (2022) Vol. 75, Iss. 3, pp. 668-678
Closed Access | Times Cited: 4
Nour ALQtaishat, Mohammed Saleh, Khalid Al‐Ismail, et al.
International Journal of Dairy Technology (2022) Vol. 75, Iss. 3, pp. 668-678
Closed Access | Times Cited: 4
Cooking guidelines for planetary health: A gap between nutrition and sustainability
Semíramis Martins Álvares Domene, Betzabeth Slater, Samantha Bittencourt Mescoloto, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100897-100897
Closed Access
Semíramis Martins Álvares Domene, Betzabeth Slater, Samantha Bittencourt Mescoloto, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100897-100897
Closed Access
Analysis of the Sweetening Effects of Lactone and Ketone Compounds in Cheddar Cheese Matrix Using Sensory Analysis and Molecular Simulation
Huaixiang Tian, Ningwei Huang, Chang Ge, et al.
(2024)
Closed Access
Huaixiang Tian, Ningwei Huang, Chang Ge, et al.
(2024)
Closed Access
Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products
Zhuangli Kang, Qin Hou, Jingguo Xu
Foods (2024) Vol. 13, Iss. 22, pp. 3606-3606
Open Access
Zhuangli Kang, Qin Hou, Jingguo Xu
Foods (2024) Vol. 13, Iss. 22, pp. 3606-3606
Open Access
Impact of fat level on piperine’s cross-modal interaction on saltiness perception
Rachael Moss, Mackenzie Gorman, Allison Stright, et al.
Food and Humanity (2024) Vol. 4, pp. 100473-100473
Open Access
Rachael Moss, Mackenzie Gorman, Allison Stright, et al.
Food and Humanity (2024) Vol. 4, pp. 100473-100473
Open Access
Effects of high‐pressure and CaCl2 pretreatments on the salt taste‐enhancing activity of hydrolysate derived from spent hen meat
Ruixia Chen, Xiaochen Liu, Xianqi Yao, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Ruixia Chen, Xiaochen Liu, Xianqi Yao, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Do not be salty: an analysis of consumers' salt reduction strategies investigated using word association tasks
Tanvi Dabas, Mackenzie Gorman, Jeanne LeBlanc, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 11, pp. 6006-6014
Open Access | Times Cited: 1
Tanvi Dabas, Mackenzie Gorman, Jeanne LeBlanc, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 11, pp. 6006-6014
Open Access | Times Cited: 1
Salt reduction and replacers in food production
Juana Fernández‐López, Mirian Pateiro, José Ángel Pérez‐Álvarez, et al.
Elsevier eBooks (2023), pp. 65-86
Closed Access | Times Cited: 1
Juana Fernández‐López, Mirian Pateiro, José Ángel Pérez‐Álvarez, et al.
Elsevier eBooks (2023), pp. 65-86
Closed Access | Times Cited: 1
Mental associations with salt among Uruguayan consumers
Lucía Antúnez, Cecilia Marrero, Leandro Machín, et al.
Food Quality and Preference (2022) Vol. 102, pp. 104684-104684
Closed Access | Times Cited: 1
Lucía Antúnez, Cecilia Marrero, Leandro Machín, et al.
Food Quality and Preference (2022) Vol. 102, pp. 104684-104684
Closed Access | Times Cited: 1
Günlük diyette peynir tüketimi ile tuz alımının azaltılmasına yönelik güncel yaklaşımlar
Nihal KANAT, Lütfiye YILMAZ ERSAN
Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi (2023) Vol. 25, Iss. 1, pp. 386-402
Open Access
Nihal KANAT, Lütfiye YILMAZ ERSAN
Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi (2023) Vol. 25, Iss. 1, pp. 386-402
Open Access
Designing Foods with New Food Ingredients
Royal Society of Chemistry eBooks (2023), pp. 335-360
Open Access
Royal Society of Chemistry eBooks (2023), pp. 335-360
Open Access
Reducing Dietary Sodium and Improving Human Health 2.0
Pedro Moreira, Carla Gonçalves
Nutrients (2023) Vol. 15, Iss. 23, pp. 4965-4965
Open Access
Pedro Moreira, Carla Gonçalves
Nutrients (2023) Vol. 15, Iss. 23, pp. 4965-4965
Open Access
Salty Taste Intensity Classifier Through Multivariate Analysis
Esteban M. Fuentes, José Varela-Aldás, Samuel Verdú, et al.
Communications in computer and information science (2022), pp. 25-29
Closed Access
Esteban M. Fuentes, José Varela-Aldás, Samuel Verdú, et al.
Communications in computer and information science (2022), pp. 25-29
Closed Access
