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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:

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

Showing 1-25 of 44 citing articles:

Effect of sodium salt on meat products and reduction sodium strategies — A review
Ji Wang, Xu-Hui Huang, Yuying Zhang, et al.
Meat Science (2023) Vol. 205, pp. 109296-109296
Closed Access | Times Cited: 75
Hollow salt for sodium reduction in foods: Mechanisms, influence factors, applications and challenges
Ming He, Mingqian Tan
Trends in Food Science & Technology (2024) Vol. 147, pp. 104451-104451
Closed Access | Times Cited: 17
Global nutritional challenges of reformulated food: A review
Helen Onyeaka, Ogueri Nwaiwu, KeChrist Obileke, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 2483-2499
Open Access | Times Cited: 29
A review of the world's salt reduction policies and strategies – preparing for the upcoming year 2025
Ting Nie, Siqi Huang, Yuxin Yang, et al.
Food & Function (2024) Vol. 15, Iss. 6, pp. 2836-2859
Closed Access | Times Cited: 15
Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein
Zhongwei Wu, Xue-Yan Shang, Qin Hou, et al.
Meat Science (2024) Vol. 212, pp. 109465-109465
Closed Access | Times Cited: 14
Enhancing gel strength and saltiness perception of low-salt surimi gels: Synergistic effects of lysine assisted with water bath-microwave heating
Xuejiao Wang, Na Luo, Chaofan Guo, et al.
Food Bioscience (2024) Vol. 61, pp. 104827-104827
Closed Access | Times Cited: 10
Synergistic effect of combining umami substances enhances perceived saltiness
J. Li, Fang Zhong, Charles Spence, et al.
Food Research International (2024) Vol. 189, pp. 114516-114516
Closed Access | Times Cited: 9
Impact of Different Natural Sweeteners on 3D Printability and Post-printing Quality of Marzipan
Neeta S. Ukkunda, P. Santhoshkumar, J.A. Moses
Future Foods (2025), pp. 100557-100557
Open Access | Times Cited: 1
Effect of Piperine on Saltiness Perception
Rachael Moss, Cassie Fisher, Mackenzie Gorman, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 296-296
Open Access | Times Cited: 19
Sodium reduction in foods: Challenges and strategies for technical solutions
Niklas Lorén, Jun Niimi, Evelina Höglund, et al.
Journal of Food Science (2023) Vol. 88, Iss. 3, pp. 885-900
Open Access | Times Cited: 16
Role of partial replacement of NaCl by KCl combined with other components on structure and gel properties of porcine myofibrillar protein
Yue Hu, Qiang Wang, Fangda Sun, et al.
Meat Science (2022) Vol. 190, pp. 108832-108832
Closed Access | Times Cited: 21
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
High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins—leveraging salty and umami taste
Tomás Bolumar, Regina Lohmayer, Manuela Peukert, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 4
Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose
Yongfang Gao, Yanjie Guo, Jiarui Ye, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131998-131998
Closed Access | Times Cited: 4
A comprehensive review of plant-derived salt substitutes: Classification, mechanism, and application
Yongzhao Bi, Liang Li, Kaina Qiao, et al.
Food Research International (2024) Vol. 194, pp. 114880-114880
Closed Access | Times Cited: 4
Effect of the Partial Substitution of NaCl with L-Arg on the Gel Properties and Aggregation Behavior of Beef Myosin
Chuanlong Yu, Lingli Chen, Kehui Ouyang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 680-680
Open Access
Monitoring salting kinetics of pork loin using magnetic resonance imaging (MRI) and time-domain nuclear magnetic resonance (TD-NMR)
Víctor Remiro, Marı́a Isabel Cambero Rodríguez, María Dolores Romero-de-Ávila, et al.
LWT (2025), pp. 117635-117635
Open Access
Exploring new plant-based products: Acceptance of sunflower meal as a protein source in meat alternative products
Tiago Negrão de Andrade, Clara Takayama Arbach, Aline de Oliveira Garcia, et al.
Food Research International (2025), pp. 116158-116158
Closed Access
Effects of salt substitute and Nisin on the flavor development of salt‐reduced Pixian douban (broad bean paste)
Qin Xiang, Yuan Xue, Aiping Yang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Synergistic effects of ultrasonication on myofibrillar proteins and flavor binding ability of reduced-salt braised beef
Jiali Liu, Yuchun He, Qinghua Yu, et al.
Food Bioscience (2025), pp. 106622-106622
Closed Access
Unveiling Salmonella Derby Survival: Stress Responses to Prolonged Hyperosmotic Stress
Yingting Gong, Xiaoxuan Li, Junying Wang, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1440-1440
Open Access
Food Knowledge for Better Nutrition and Health: A Study among University Students in Portugal
Raquel P. F. Guiné, Sofia G. Florença, Graça Aparício, et al.
Healthcare (2023) Vol. 11, Iss. 11, pp. 1597-1597
Open Access | Times Cited: 9
Effects of Various Spice Marinades on the Physicochemical and Sensory Properties of Black Goat Jerky
Da-Mi Choi, Hack-Youn Kim, Sol-Hee Lee
Food Science of Animal Resources (2024)
Open Access | Times Cited: 3
The potential of orally exposed risk factors and constituents aggravating food allergy: Possible mechanism and target cells
Xiaoqian Xu, Jin Yuan, Mengting Zhu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 2
Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception
Rachael Moss, Jeanne LeBlanc, Christopher Ritchie, et al.
Journal of Sensory Studies (2023) Vol. 38, Iss. 6
Open Access | Times Cited: 4
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