Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Salt reduction in bakery products: A critical review on the worldwide scenario, its impacts and different strategies
Gabriel Tonin Ferrari, Cristina Proserpio, Letícia Kahler Stragliotto, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 440-448
Open Access | Times Cited: 13

Showing 13 citing articles:

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: 14
Impact of salt and fat reduction under low pressure mixing on pizza dough properties
Nair Nikhil Haridasan, Nasser Hamdami, Klaus Lösche, et al.
LWT (2025), pp. 117410-117410
Open Access
Insights into the salt levels in bread offers in Slovenia: trends and differences
Saša Kugler, Hristo Hristov, Urška Blaznik, et al.
Frontiers in Nutrition (2025) Vol. 11
Open Access
Saltiness perception in gel-based food systems (gels and emulsion-filled gels)
Essam Hebishy, Han Du, Thais C. Brito‐Oliveira, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-18
Open Access | Times Cited: 8
Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions
Chenmei Bai, Ling Wang, Bin Li, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 30, pp. 16988-16997
Closed Access | Times Cited: 2
Determination of high-intensity sweeteners in bakery products marketed in Brazil and dietary exposure assessment
Ícaro Gouvêa Nicoluci, Beatriz S. da Silva, Patrícia Aparecida de Campos Braga, et al.
Food Additives & Contaminants Part A (2024) Vol. 41, Iss. 9, pp. 1057-1064
Open Access | Times Cited: 1
Development and Characterisation of Functional Bakery Products
Raquel P. F. Guiné, Sofia G. Florença
Physchem (2024) Vol. 4, Iss. 3, pp. 234-257
Open Access | Times Cited: 1
Liking for saltiness is associated with preference for fattier and more caloric foods
Cristina Proserpio, Sara Spinelli, Camilla Cattaneo, et al.
Food Quality and Preference (2024) Vol. 124, pp. 105355-105355
Open Access | Times Cited: 1
Introduction to Cereals
Elismara das Graças Costa, Poliana Mendes de Souza
Springer eBooks (2023), pp. 1-24
Closed Access | Times Cited: 3
The impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of bread
Seymanur Ertosun, Soraia I. Falcão, Volkan Aylanç, et al.
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 1, pp. 451-463
Open Access | Times Cited: 2
Preparation and characterization of lutein functional salt by microemulsion stabilized by whey protein isolate and maltodextrin: Exploration of a novel dietary nutritional supplement
Chenglong Sun, Yi Ma, Ming He, et al.
International Journal of Biological Macromolecules (2024) Vol. 286, pp. 138409-138409
Closed Access
Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake
Qian Jiang, Jiayi Yan, Song Chen, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 19-19
Open Access
Edulcorantes de alta intensidade em alimentos e adoçantes de mesa
Ícaro Gouvêa Nicoluci
(2023)
Open Access
Page 1

Scroll to top