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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:

Consumer perception of salt-reduced potato chips: Sensory strategies, effect of labeling and individual health orientation
Sara Kongstad, Davide Giacalone
Food Quality and Preference (2019) Vol. 81, pp. 103856-103856
Closed Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Mechanisms of umami taste perception: From molecular level to brain imaging
Ben Wu, Sally Eldeghaidy, Charfedinne Ayed, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 25, pp. 7015-7024
Open Access | Times Cited: 46
Compendium of sodium reduction strategies in foods: A scoping review
Aubrey N. Dunteman, Elle McKenzie, Ying Yang, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1300-1335
Open Access | Times Cited: 33
Sodium Replacement with KCl and MSG: Attitudes, Perception and Acceptance in Reduced Salt Soups
Jordan C. Walker, Robin Dando
Foods (2023) Vol. 12, Iss. 10, pp. 2063-2063
Open Access | Times Cited: 13
Consumer perception of salt‐reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions
Mackenzie Gorman, Rachael Moss, Sophie Barker, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 5, pp. 2337-2346
Open Access | Times Cited: 11
Effect of Labelling and Information on Consumer Perception of Foods Presented as 3D Printed
Xiaoqin Feng, Khemiga Khemacheevakul, Susana De León Siller, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 809-809
Open Access | Times Cited: 16
Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study
Shiori Tanaka, Daisuke Yoneoka, Aya Ishizuka, et al.
BMC Public Health (2023) Vol. 23, Iss. 1
Open Access | Times Cited: 8
Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules
Katherine Hurst, Louise Hewson, Ian D. Fisk
Food Research International (2022) Vol. 155, pp. 111022-111022
Open Access | Times Cited: 13
Milking the label: The impact of category labels on consumer liking and category fit of non-dairy milks
Jane Jun‐Xin Ong, Julien Delarue
Food Quality and Preference (2024) Vol. 123, pp. 105312-105312
Closed Access | Times Cited: 2
The effect of health-related claims on consumers’ sensory perception
Matthew B. McSweeney
Current Opinion in Food Science (2022) Vol. 47, pp. 100893-100893
Closed Access | Times Cited: 11
Application of Umami Tastants for Sodium Reduction in Food: An Evidence Analysis Center Scoping Review
Kristi Crowe‐White, Megan Baumler, Erica Gradwell, et al.
Journal of the Academy of Nutrition and Dietetics (2022) Vol. 123, Iss. 11, pp. 1606-1620.e8
Closed Access | Times Cited: 11
Glutamate in meat processing – origin, function and novel application
Ivica Kos, Darija Bendelja Ljoljić, Ivana Vrdoljak, et al.
Journal of Central European Agriculture (2023) Vol. 24, Iss. 3, pp. 624-633
Open Access | Times Cited: 6
On Processing Potato: 1. Survey of the Ontology, History and Participating Actors
A.J. Haverkort, Anita R. Linnemann, P.C. Struik, et al.
Potato Research (2022) Vol. 66, Iss. 2, pp. 301-338
Open Access | Times Cited: 9
Reducing salt intake with umami: A secondary analysis of data in the UK National Diet and Nutrition Survey
Haruyo Nakamura, Takayuki Kawashima, Lisa Yamasaki, et al.
Food Science & Nutrition (2022) Vol. 11, Iss. 2, pp. 872-882
Open Access | Times Cited: 9
Emotional response to healthier foods: Influence of culture and health consciousness
Lary Souza Olegário, Alberto González‐Mohíno, Mario Estévez, et al.
Journal of Food Science (2023) Vol. 88, Iss. 12, pp. 5248-5265
Closed Access | Times Cited: 5
How much can sodium chloride be substituted for potassium chloride without affecting the sensory acceptance of cracker-type biscuits?
Cirila Ionara Almeida Araújo, Laudiane Justo Sant’Anna, Eduardo da Silva Moreira, et al.
Food Research International (2021) Vol. 150, pp. 110798-110798
Open Access | Times Cited: 12
On Processing Potato. 4. Survey of the Nutritional and Sensory Value of Products and Dishes
A.J. Haverkort, Anita R. Linnemann, P.C. Struik, et al.
Potato Research (2022) Vol. 66, Iss. 2, pp. 429-468
Open Access | Times Cited: 8
Comparing cooking qualities, microstructure, and sodium distribution of air-dried guar gum-coated yellow alkaline noodles with and without salt application
Shin‐Yong Yeoh, Ahmad Syahir Zulkipli, Thuan‐Chew Tan, et al.
LWT (2024) Vol. 204, pp. 116416-116416
Open Access | Times Cited: 1
UNDERSTANDING CONSUMER PERCEPTION OF A NEW PRODUCT INCLUDING APPLE POMACE: THE ROLE OF HEALTH, SUSTAINABILITY, AND CULINARY ENGAGEMENT
Agnieszka Kita, Christina J. Birke Rune, Davide Giacalone, et al.
International Journal of Gastronomy and Food Science (2024), pp. 101037-101037
Open Access | Times Cited: 1
Assessing the Likelihood of Buying Thai Local Snacks
Wuthiya Saraithong, Kanokwan Chancharoenchai, Nattanicha Chairassamee
Foods (2024) Vol. 13, Iss. 21, pp. 3419-3419
Open Access | Times Cited: 1
Consumer preferences for burgers and milk desserts: Evaluating the importance of health claim attributes
Mayra Monteiro Viana, Yana Jorge Polizer Rocha, Marco Antônio Trindade, et al.
Journal of Sensory Studies (2020) Vol. 36, Iss. 1
Closed Access | Times Cited: 10
Strategies for the reduction of salt in food products
Mírian dos Santos, Andrea Paola Rodriguez Triviño, Julliane Carvalho Barros, et al.
Elsevier eBooks (2022), pp. 187-218
Closed Access | Times Cited: 7
Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability
Yehji Chung, Daeung Yu, Han Sub Kwak, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2512-2512
Open Access | Times Cited: 6
Can “Functional Sweetener” Context Increase Liking for Cookies Formulated with Alternative Sweeteners?
Soo‐Hyun Lee, Seo‐Youn Choe, Ga-Gyeong Seo, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 361-361
Open Access | Times Cited: 8
Salt reduction in potato chips using microparticulated salt and spices: A sensory study with consumers
Fernanda Santos de Assis, Ana Paula Rebellato, Juliana Azevedo Lima Pallone, et al.
Journal of Sensory Studies (2022) Vol. 37, Iss. 5
Closed Access | Times Cited: 5
Determination of hedonic thresholds by varying three stimuli
Cirila Ionara Almeida Araújo, Laudiane Justo Sant’Anna, Eduardo da Silva Moreira, et al.
Food Research International (2021) Vol. 151, pp. 110844-110844
Open Access | Times Cited: 6
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