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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 sensometric approach to the development of mortadella with healthier fats
Erick Saldaña, Aline de Oliveira Garcia, Miriam Mabel Selani, et al.
Meat Science (2017) Vol. 137, pp. 176-190
Open Access | Times Cited: 55

Showing 1-25 of 55 citing articles:

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile
Rosane Teresinha Heck, Erick Saldaña, José M. Lorenzo, et al.
Meat Science (2019) Vol. 156, pp. 174-182
Closed Access | Times Cited: 146
Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages
Suelem Lima da Silva, Júlia Tomazzetti Amaral, Marcely Ribeiro, et al.
Meat Science (2018) Vol. 149, pp. 141-148
Closed Access | Times Cited: 160
Sensory Analysis and Consumer Research in New Meat Products Development
Claudia Ruíz‐Capillas, Ana M. Herrero, Tatiana Pintado, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 429-429
Open Access | Times Cited: 103
Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets
Thais Cardoso Merlo, Carmen J. Contreras‐Castillo, Erick Saldaña, et al.
Food Research International (2019) Vol. 125, pp. 108633-108633
Open Access | Times Cited: 99
New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers
Camila Vespúcio Bis-Souza, Francisco J. Barba, José M. Lorenzo, et al.
Food Reviews International (2019) Vol. 35, Iss. 5, pp. 467-484
Closed Access | Times Cited: 93
Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy
Ana Karoline Ferreira Ignácio Câmara, Vitor André Silva Vidal, Mírian dos Santos, et al.
Meat Science (2020) Vol. 163, pp. 108085-108085
Closed Access | Times Cited: 72
Impact of nanoemulsion of Ajwain-cardamom essential oils on Mortadella sausage quality during chilling (4oC) storage
Elmira Taherzadeh, Akram Arianfar, Elham Mahdian, et al.
Heliyon (2025) Vol. 11, Iss. 1, pp. e41643-e41643
Open Access | Times Cited: 1
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods
Erick Saldaña, Luiz Saldarriaga, Jorge Rubén Cabrera, et al.
Food Research International (2018) Vol. 119, pp. 839-849
Closed Access | Times Cited: 76
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger
Iliani Patinho, Miriam Mabel Selani, Erick Saldaña, et al.
Meat Science (2020) Vol. 172, pp. 108307-108307
Closed Access | Times Cited: 65
Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels
Camila de Souza Paglarini, Vitor André Silva Vidal, Mírian dos Santos, et al.
Food Research International (2020) Vol. 132, pp. 109066-109066
Open Access | Times Cited: 63
Use of sensory science for the development of healthier processed meat products: a critical opinion
Erick Saldaña, Thais Cardoso Merlo, Iliani Patinho, et al.
Current Opinion in Food Science (2020) Vol. 40, pp. 13-19
Closed Access | Times Cited: 61
Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential
Iliani Patinho, Erick Saldaña, Miriam Mabel Selani, et al.
Food Production Processing and Nutrition (2019) Vol. 1, Iss. 1
Open Access | Times Cited: 45
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?
Abu Bakar Asyrul‐Izhar, Jamilah Bakar, Awis Qurni Sazili, et al.
Food Reviews International (2022) Vol. 39, Iss. 9, pp. 6387-6419
Closed Access | Times Cited: 24
Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon
Erick Saldaña, Luiz Saldarriaga, Jorge Rubén Cabrera, et al.
Meat Science (2018) Vol. 147, pp. 60-69
Open Access | Times Cited: 42
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics
Erick Saldaña, Luiz Saldarriaga Castillo, Jorge Cabrera Sánchez, et al.
Meat Science (2018) Vol. 140, pp. 44-50
Open Access | Times Cited: 41
Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils
Rosane Teresinha Heck, Daniele Freitas Ferreira, Mariane Bittencourt Fagundes, et al.
Meat Science (2020) Vol. 170, pp. 108230-108230
Closed Access | Times Cited: 36
The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil
İsabel Revilla, Sergio Santos, Miriam Hernández-Jiménez, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 923-923
Open Access | Times Cited: 22
Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE)
Thais Cardoso Merlo, Izabella Soletti, Erick Saldaña, et al.
Food Research International (2018) Vol. 124, pp. 147-155
Closed Access | Times Cited: 36
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures
Marcio Aurélio de Almeida, Erick Saldaña, Jair Sebastião da Silva Pinto, et al.
Food Research International (2018) Vol. 109, pp. 368-379
Open Access | Times Cited: 33
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics
Juan D. Rios-Mera, Erick Saldaña, Iliani Patinho, et al.
Meat Science (2021) Vol. 177, pp. 108497-108497
Closed Access | Times Cited: 26
Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions
Leidy Marcela Montoya, Quintero P. Natalia, Stevens Ortiz, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1066-1066
Open Access | Times Cited: 17
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods
Erick Saldaña, Izabella Soletti, Mariana Marinho Martins, et al.
Meat Science (2019) Vol. 154, pp. 46-53
Closed Access | Times Cited: 24
Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger
Erick Saldaña, Juan Serrano-León, Miriam Mabel Selani, et al.
Journal of Food Science and Technology (2019) Vol. 57, Iss. 2, pp. 617-627
Open Access | Times Cited: 24
A Comparative Study of Freshwater Fish Burgers Made from Three Amazonian Species: Omega 3 Fortification and Sodium Reduction
Alexander Imán, Juan D. Rios-Mera, Estefany Rengifo, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 565-565
Open Access | Times Cited: 2
Application of Sensory and Consumer Science for the Development of Novel Food Products
Erick Saldaña, Karina Eduardo, Jhony Mayta-Hancco, et al.
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 2, pp. 183-199
Closed Access | Times Cited: 2
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