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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:

What about gluten‐free products? An insight on celiac consumers' opinions and expectations
Natália Manzatti Machado Alencar, Vitória Alves de Araújo, Letícia Faggian, et al.
Journal of Sensory Studies (2021) Vol. 36, Iss. 4
Closed Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

More than words! A narrative review of the use of the projective technique of word association in the studies of food consumer behavior: Methodological and theoretical implications
Edgar Rojas‐Rivas, Angélica Espinoza‐Ortega, Humberto Thomé‐Ortiz, et al.
Food Research International (2022) Vol. 156, pp. 111124-111124
Open Access | Times Cited: 30
Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products
Vanessa Dias Capriles, Etiene Valéria de Aguiar, Fernanda G. Santos, et al.
Food Research International (2023) Vol. 173, pp. 113389-113389
Closed Access | Times Cited: 20
Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints
Marijana Djordjević, Miljana Djordjević, Małgorzata Starowicz, et al.
Antioxidants (2024) Vol. 13, Iss. 2, pp. 142-142
Open Access | Times Cited: 6
Are gluten-free products healthy for non-celiac consumers? How the perception of well-being moderates gluten-free addiction
Cristina Zerbini, Francesca De Canio, Elisa Martinelli, et al.
Food Quality and Preference (2024) Vol. 118, pp. 105183-105183
Open Access | Times Cited: 5
A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis
Etiene Valéria de Aguiar, Fernanda G. Santos, Valéria Aparecida Vieira Queiróz, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3790-3790
Open Access | Times Cited: 12
Perceptions towards gluten free products among consumers: A narrative review
Hussein F. Hassan, Lydia Mourad, Narjes Khatib, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100441-100441
Closed Access | Times Cited: 4
Can Vulnerable Populations or Low-Income Consumers Choose What They Eat and Drink?
Miriam Sosa, Guillermo Hough
Elsevier eBooks (2025)
Closed Access
An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour
Etiene Valéria de Aguiar, Fernanda G. Santos, Letícia Faggian, et al.
Food Research International (2022) Vol. 154, pp. 110999-110999
Closed Access | Times Cited: 20
Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability
Etiene Valéria de Aguiar, Fernanda G. Santos, Ana Carolina Ladeia Solera Centeno, et al.
Food Research International (2021) Vol. 150, pp. 110762-110762
Closed Access | Times Cited: 23
Gluten-free bakery products: Ingredients and processes
Manuel Gómez
Advances in food and nutrition research (2022), pp. 189-238
Closed Access | Times Cited: 17
Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design
Etiene Valéria de Aguiar, Fernanda G. Santos, Ana Carolina Ladeia Solera Centeno, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 848-848
Open Access | Times Cited: 16
Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread
Martyna N. Wieczorek, Przemysław Łukasz Kowalczewski, Natalia Drabińska, et al.
Polish Journal of Food and Nutrition Sciences (2022), pp. 431-442
Open Access | Times Cited: 15
Projective methods for the study of food consumer behavior: an updated short review of its uses, challenges, and potential applications
Edgar Rojas-Rivas, Humberto Thomé‐Ortiz, Facundo Cuffia
Current Opinion in Food Science (2023) Vol. 52, pp. 101069-101069
Closed Access | Times Cited: 7
Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera
Rocío Peñalver, Gaspar Ros, Gema Nieto
Foods (2023) Vol. 12, Iss. 21, pp. 3920-3920
Open Access | Times Cited: 7
Gluten‐free lentil cakes with optimal technological and nutritional characteristics
Angela Daniela Carboni, Marı́a Cecilia Puppo, Cristina Ferrero
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 6298-6310
Closed Access | Times Cited: 2
Understanding food consumer behavior using projective methods and the big five personality traits model: The case of traditional Mexican cheeses
Edgar Rojas‐Rivas, Humberto Thomé‐Ortiz, Carlos Galdino Martínez‐García, et al.
Journal of Sensory Studies (2024) Vol. 39, Iss. 4
Closed Access | Times Cited: 2
Compliance and Attitudes towards the Gluten-Free Diet in Celiac Patients in Italy: What Has Changed after a Decade?
Federica Fiori, Giulia Bravo, Susanna Neuhold, et al.
Nutrients (2024) Vol. 16, Iss. 15, pp. 2493-2493
Open Access | Times Cited: 2
The influence of packaging colour on consumer expectations of coffee using free word association
Alexia Carvalho Sant'Anna, Maria Jaízia dos Santos Alves, Carla Roana Moraes Monteiro, et al.
Packaging Technology and Science (2022) Vol. 35, Iss. 8, pp. 629-639
Closed Access | Times Cited: 10
The Effect of Inulin Addition on Rice Dough and Bread Characteristics
Iva Burešová, Romana Šebestíková, Jaromír Šebela, et al.
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 2882-2882
Open Access | Times Cited: 1
Free Drawing to assess food consumption information in comparison with the Free Listing: An intracultural study in Brazil with adolescents and dairy products
Michelli Fátima Bidim, Mariana Buranelo Egea, Rodrigo Barbosa Acioli de Oliveira, et al.
Food Research International (2024) Vol. 190, pp. 114583-114583
Closed Access | Times Cited: 1
Consumer Satisfaction with the Quality and Availability of Gluten-Free Products
Nada Knežević, Sven Karlović, Krisztina Takács, et al.
Sustainability (2024) Vol. 16, Iss. 18, pp. 8215-8215
Open Access | Times Cited: 1
Against the Grain: Consumer’s Purchase Habits and Satisfaction with Gluten-Free Product Offerings in European Food Retail
David Dean, Meike Rombach, Frank Vriesekoop, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3152-3152
Open Access | Times Cited: 1
Gluten Unraveled: Latest Insights on Terminology, Diagnosis, Pathophysiology, Dietary Strategies, and Intestinal Microbiota Modulations—A Decade in Review
D Stanciu, Hristian Staykov, Stela Dragomanova, et al.
Nutrients (2024) Vol. 16, Iss. 21, pp. 3636-3636
Open Access | Times Cited: 1
Building share identities through food: a qualitative analysis of social representations of typical food during early adolescence
Martina Arcadu, Laura Migliorini
Food Culture & Society (2024), pp. 1-20
Closed Access | Times Cited: 1
Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach
Ana Carolina Ladeia Solera Centeno, Etiene Valéria de Aguiar, Fernanda G. Santos, et al.
Applied Sciences (2021) Vol. 11, Iss. 17, pp. 8186-8186
Open Access | Times Cited: 7
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