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:
Strategies for the reduction of salt in food products
Mírian dos Santos, Andrea Paola Rodriguez Triviño, Julliane Carvalho Barros, et al.
Elsevier eBooks (2022), pp. 187-218
Closed Access | Times Cited: 7
Mírian dos Santos, Andrea Paola Rodriguez Triviño, Julliane Carvalho Barros, et al.
Elsevier eBooks (2022), pp. 187-218
Closed Access | Times Cited: 7
Showing 7 citing articles:
Global nutritional challenges of reformulated food: A review
Helen Onyeaka, Ogueri Nwaiwu, KeChrist Obileke, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 2483-2499
Open Access | Times Cited: 31
Helen Onyeaka, Ogueri Nwaiwu, KeChrist Obileke, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 2483-2499
Open Access | Times Cited: 31
Preparation of sodium-containing coacervates via high-voltage electrostatic field treatment: Saltiness perception of prefabricated chicken patties
Lihui Zhang, Min Zhang, Arun S. Mujumdar, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108841-108841
Closed Access | Times Cited: 15
Lihui Zhang, Min Zhang, Arun S. Mujumdar, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108841-108841
Closed Access | Times Cited: 15
Fabrication and saltiness enhancement of salt hollow particles by interface migration
Kailin Ye, Jiafeng Chen, Xinyu Zhang, et al.
Food Research International (2025) Vol. 201, pp. 115663-115663
Closed Access
Kailin Ye, Jiafeng Chen, Xinyu Zhang, et al.
Food Research International (2025) Vol. 201, pp. 115663-115663
Closed Access
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
Nair Nikhil Haridasan, Nasser Hamdami, Klaus Lösche, et al.
LWT (2025), pp. 117410-117410
Open Access
Bacterial Diversity at Himalayan Pink Salt Extraction Site
Yasmeen Malik, Imran Ali, Ashif Sajjad, et al.
Biology (2025) Vol. 14, Iss. 3, pp. 316-316
Open Access
Yasmeen Malik, Imran Ali, Ashif Sajjad, et al.
Biology (2025) Vol. 14, Iss. 3, pp. 316-316
Open Access
Thermodynamic Properties of the Mixture of Potassium Phosphate Fertilizer with KCl: Water Activity, Osmotic and Activity Coefficients, Excess Energy, and Solubility of KH2PO4–KCl–H2O at 298.15 K
Soukaina El Hantati, Z. Nour, Wiam El Fadel, et al.
Journal of Chemical & Engineering Data (2024)
Closed Access
Soukaina El Hantati, Z. Nour, Wiam El Fadel, et al.
Journal of Chemical & Engineering Data (2024)
Closed Access
Development of fish hamburger with reduced sodium content using sweet passion fruit shell flour
Iris Laura Lima da SILVA, Juliane dos Santos COUTINHO, Elenice Souza dos Reis Goes, et al.
Food Science and Technology (2023) Vol. 43
Open Access
Iris Laura Lima da SILVA, Juliane dos Santos COUTINHO, Elenice Souza dos Reis Goes, et al.
Food Science and Technology (2023) Vol. 43
Open Access
