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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:

Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers
Juan D. Rios-Mera, Erick Saldaña, Melina L.M. Cruzado-Bravo, et al.
Meat Science (2019) Vol. 161, pp. 107992-107992
Closed Access | Times Cited: 62

Showing 1-25 of 62 citing articles:

Functionality of Ingredients and Additives in Plant-Based Meat Analogues
Konstantina Kyriakopoulou, Julia K. Keppler, Atze Jan van der Goot
Foods (2021) Vol. 10, Iss. 3, pp. 600-600
Open Access | Times Cited: 413
Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations
Yan Ping Chen, Xi Feng, Imre Blank, et al.
Biomaterials (2022) Vol. 287, pp. 121648-121648
Closed Access | Times Cited: 83
Inorganic additives in meat production and processing
Kasun Dissanayake, Mohamed Rifky, Dulangana Hunupolagama, et al.
E3S Web of Conferences (2024) Vol. 510, pp. 01028-01028
Open Access | Times Cited: 22
Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger
Arezou Habibzadeh Khiabani, Mahnaz Tabibiazar, Leila Roufegarinejad, et al.
Food Chemistry (2020) Vol. 333, pp. 127446-127446
Closed Access | Times Cited: 132
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
Thais Cardoso Merlo, José M. Lorenzo, Erick Saldaña, et al.
Meat Science (2021) Vol. 181, pp. 108596-108596
Closed Access | Times Cited: 71
Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review
Michel Visalli, Mara V. Galmarini
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 10
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
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
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
Juan D. Rios-Mera, Miriam Mabel Selani, Iliani Patinho, et al.
Meat Science (2020) Vol. 174, pp. 108417-108417
Closed Access | Times Cited: 53
Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics
Carmen Botella‐Martínez, Manuel Viuda‐Martos, José A. Fernández‐López, et al.
LWT (2022) Vol. 172, pp. 114193-114193
Open Access | Times Cited: 34
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
Recent advances in investigating odor-taste interactions: Psychophysics, neuroscience, and microfluidic techniques
Yan Ping Chen, Ziyu Ding, Yashu Yu, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 500-510
Closed Access | Times Cited: 17
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
Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review
Tae‐Kyung Kim, Hae-In Yong, Samooel Jung, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 957-957
Open Access | Times Cited: 36
Plant-Based Proteins: Plant Source, Extraction, Food Applications, and Challenges
Muhammad Usman, Minwei Xu
Springer eBooks (2024), pp. 253-294
Closed Access | Times Cited: 5
Addition of salt microcapsules as strategy for sodium reduction: a case study in chicken burgers.
Juan Carlos Solomando, Teresa Antequera, Jorge Ruiz, et al.
LWT (2025), pp. 117629-117629
Open Access
Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties
Fabiana Mantovani Gomes França, Samara dos Santos Harada-Padermo, Rafaela Alves Frasceto, et al.
LWT (2021) Vol. 154, pp. 112724-112724
Open Access | Times Cited: 27
Global trends and challenges in salt reduction: Exploring odor-induced saltiness enhancement as a strategy to reduce salt intake
Jinxue Hou, Jichao Huang, Tianran Huang, et al.
Trends in Food Science & Technology (2025), pp. 105030-105030
Closed Access
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
High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%
Jordana Lima da Rosa, Juan D. Rios-Mera, Carmen J. Contreras‐Castillo, et al.
Meat Science (2022) Vol. 195, pp. 109012-109012
Closed Access | Times Cited: 18
Designing healthier foods: Reducing the content or digestibility of key nutrients
Henriette Monteiro Cordeiro de Azeredo, Renata Valeriano Tonon, David Julian McClements
Trends in Food Science & Technology (2021) Vol. 118, pp. 459-470
Closed Access | Times Cited: 20
Methods to improve the quality of low-salt meat products: a meta-analysis
Jiaxin Yin, Pangzhen Zhang, Zhongxiang Fang
Food Quality and Safety (2023) Vol. 7
Open Access | Times Cited: 8
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
Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties
Estefany Rengifo, Juan D. Rios-Mera, Patricia Huamaní, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1004-1004
Open Access | Times Cited: 2
Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella
Bruna Emygdio Auriema, Fernando J. Correa, Ramón Silva, et al.
Food Research International (2021) Vol. 152, pp. 110890-110890
Closed Access | Times Cited: 15
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