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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:

The Influence of Dietary Salt Beyond Blood Pressure
Austin T. Robinson, David G. Edwards, William B. Farquhar
Current Hypertension Reports (2019) Vol. 21, Iss. 6
Open Access | Times Cited: 93

Showing 1-25 of 93 citing articles:

Dietary recommendations for prevention of atherosclerosis
Gabriele Riccardi, Annalisa Giosuè, Ilaria Calabrese, et al.
Cardiovascular Research (2021) Vol. 118, Iss. 5, pp. 1188-1204
Open Access | Times Cited: 114
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function
Bei Le, Binbin Yu, Mohammad Sadiq Amin, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 657-666
Closed Access | Times Cited: 82
European stroke organisation (ESO) guideline on cerebral small vessel disease, part 2, lacunar ischaemic stroke
Joanna M. Wardlaw, Hugues Chabriat, Frank–Erik de Leeuw, et al.
European Stroke Journal (2024) Vol. 9, Iss. 1, pp. 5-68
Open Access | Times Cited: 18
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: 17
Research Progress in Saltiness Perception and Salty Substitutes
Xiaojun Wang, Bo Cui, Huiqi Lin, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access | Times Cited: 2
Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction
Baifeng Fu, Xianbing Xu, Xin Zhang, et al.
Food Chemistry (2023) Vol. 424, pp. 136412-136412
Closed Access | Times Cited: 29
Salvia miltiorrhiza bunge extract improves the Th17/Treg imbalance and modulates gut microbiota of hypertensive rats induced by high-salt diet
Luming Qi, Sha Wu, Nannan Liu, et al.
Journal of Functional Foods (2024) Vol. 117, pp. 106211-106211
Open Access | Times Cited: 11
Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect
Binbin Yu, Wei Wu, Bei Wang, et al.
Food Chemistry (2021) Vol. 374, pp. 131776-131776
Closed Access | Times Cited: 48
Impact of oats in the prevention/management of hypertension
Jenny Bouchard, Aleena Francis Valookaran, Basma Milad Aloud, et al.
Food Chemistry (2022) Vol. 381, pp. 132198-132198
Closed Access | Times Cited: 36
Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction
Xue Xia, Shiqing Song, Tong Zhou, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 21, pp. 8140-8149
Closed Access | Times Cited: 19
The current state of evidence for sodium and fluid restriction in heart failure
Eloisa Colín-Ramírez, JoAnne Arcand, Clara Saldarriaga, et al.
Progress in Cardiovascular Diseases (2024) Vol. 82, pp. 43-54
Open Access | Times Cited: 5
HIV-Associated Hypertension: Risks, Mechanisms, and Knowledge Gaps
Prem Prakash, Berwin Singh Swami Vetha, Rajasree Chakraborty, et al.
Circulation Research (2024) Vol. 134, Iss. 11
Closed Access | Times Cited: 5
Identification of novel salt-enhancing peptides in soy protein and molecular docking studies with transmembrane channel-like 4 (TMC4)
Jun Li, Peng Wang, Hongbo Yi, et al.
Food Bioscience (2024) Vol. 62, pp. 105225-105225
Closed Access | Times Cited: 5
Impact of functional foods and nutraceuticals on high blood pressure with a special focus on meta-analysis: review from a public health perspective
Kamesh Venkatakrishnan, Hui‐Fang Chiu, Chin‐Kun Wang
Food & Function (2020) Vol. 11, Iss. 4, pp. 2792-2804
Closed Access | Times Cited: 38
Molecular logic of salt taste reception in special reference to transmembrane channel-like 4 (TMC4)
Yoichi Kasahara, Masataka Narukawa, Ayako Takeuchi, et al.
The Journal of Physiological Sciences (2022) Vol. 72, Iss. 1
Open Access | Times Cited: 22
Effects of Sodium Intake on Health and Performance in Endurance and Ultra-Endurance Sports
Eleftherios Veniamakis, Georgios Kaplanis, Panagiotis Voulgaris, et al.
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 6, pp. 3651-3651
Open Access | Times Cited: 20
Glycocalyx–Sodium Interaction in Vascular Endothelium
Lawrence Fred Sembajwe, Abdul M. Ssekandi, Agnes Namaganda, et al.
Nutrients (2023) Vol. 15, Iss. 13, pp. 2873-2873
Open Access | Times Cited: 11
Effects of a high salt diet on blood pressure dipping and the implications on hypertension
Jesse Viggiano, Dominic Coutinho, Maya N. Clark‐Cutaia, et al.
Frontiers in Neuroscience (2023) Vol. 17
Open Access | Times Cited: 11
Processed food intake assortativity in the personal networks of East European older adults
Marian-Gabriel Hâncean, Juergen Lerner, Matjaž Perc, et al.
medRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access | Times Cited: 4
The Human Gut and Dietary Salt: The Bacteroides/Prevotella Ratio as a Potential Marker of Sodium Intake and Beyond
Omololu Fagunwa, Kirsty Davies, Jane Bradbury
Nutrients (2024) Vol. 16, Iss. 7, pp. 942-942
Open Access | Times Cited: 4
Salt supplementation in the management of orthostatic intolerance: Vasovagal syncope and postural orthostatic tachycardia syndrome
Erin L. Williams, Satish R. Raj, Ronald Schondorf, et al.
Autonomic Neuroscience (2021) Vol. 237, pp. 102906-102906
Open Access | Times Cited: 27
Vascular contributions to cognitive impairment and dementia: the emerging role of 20-HETE
Ezekiel Gonzalez‐Fernandez, Yedan Liu, Alexander P. Auchus, et al.
Clinical Science (2021) Vol. 135, Iss. 15, pp. 1929-1944
Open Access | Times Cited: 26
Preventive efficacy of sprouting black soybean peptides on high‐salt diet‐induced hypertension in mice
Dawei Cheng, Xinyu Huang, B. Shao, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Processed food intake assortativity in the personal networks of older adults
Marian-Gabriel Hâncean, Juergen Lerner, Matjaž Perc, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Contribution of Chloride to Salty Taste in Gustatory Sensation
Miku Nakagai, Momo Murata, Yoichi Kasahara, et al.
ACS Food Science & Technology (2025)
Closed Access
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