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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:

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

Showing 1-25 of 61 citing articles:

Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation
Ignacio Gutiérrez‐del‐Río, Sara López‐Ibáñez, Patricia Magadán‐Corpas, et al.
Antioxidants (2021) Vol. 10, Iss. 8, pp. 1264-1264
Open Access | Times Cited: 205
Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products
Priscila Dinah Lima Oliveira, Wilma Maria Coelho Araújo, Luís Patarata, et al.
Meat Science (2022) Vol. 193, pp. 108952-108952
Open Access | Times Cited: 89
Edible mushrooms as a novel trend in the development of healthier meat products
Antonio Pérez-Montes, Esmeralda Rangel‐Vargas, José M. Lorenzo, et al.
Current Opinion in Food Science (2020) Vol. 37, pp. 118-124
Closed Access | Times Cited: 99
Consumer perceptions towards healthier meat products
A. Teixeira, Sandra Rodrigues
Current Opinion in Food Science (2020) Vol. 38, pp. 147-154
Open Access | Times Cited: 86
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: 66
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
Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design
João Marcos dos Santos, Eduardo Oliveira Ignácio, Camila Vespúcio Bis-Souza, et al.
Meat Science (2021) Vol. 175, pp. 108433-108433
Closed Access | Times Cited: 38
Strategies for Healthier Meat Foods: An Overview
Cindy Espinales, María Baldeón, Cinthya Bravo, et al.
Preventive Nutrition and Food Science (2024) Vol. 29, Iss. 1, pp. 18-30
Open Access | Times Cited: 5
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: 29
Reasons Behind (Un)Healthy Eating Among School-Age Children in Southern Peru
Karina Eduardo, José Carlos Velásquez, Jhony Mayta-Hancco, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 348-348
Open Access
Boosting nutritional value: the role of iron fortification in meat and meat products
Ahmed Hamad, Pallavi Singh
BioMetals (2025)
Open Access
Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges
Paula Rabelo Sbardelotto, Evellin Balbinot-Alfaro, Meritaine da Rocha, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10303-10318
Closed Access | Times Cited: 15
Effect of hazelnut skin and dry tomato peel on the oxidative stability, chemical and sensory properties of pork burgers during refrigerated storage
Katia D’Ambra, Giovanna Minelli, Domenico Pietro Lo Fiego
Food Packaging and Shelf Life (2023) Vol. 38, pp. 101107-101107
Open Access | Times Cited: 9
Comparative Analysis of Commercially Available Flavor Oil Sausages and Smoked Sausages
Penghui Zhao, Yongqiang An, Zijie Dong, et al.
Molecules (2024) Vol. 29, Iss. 16, pp. 3772-3772
Open Access | Times Cited: 3
Flavor release from traditional dry-cured pork during oral processing
Xing Tian, Zongjun Li, Ke Li, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 1, pp. 102-110
Open Access | Times Cited: 14
Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites
Sandra Rodrigues, Lia Vasconcelos, Ana Leite, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2962-2962
Open Access | Times Cited: 8
Consumer Preferences for Processed Meat Reformulation Strategies: A Prototype for Sensory Evaluation Combined with a Choice-Based Conjoint Experiment
Xinyi Hong, Chenguang Li, Liming Wang, et al.
Agriculture (2023) Vol. 13, Iss. 2, pp. 234-234
Open Access | Times Cited: 7
Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts
Iliani Patinho, Cecylyana Leite Cavalcante, Erick Saldaña, et al.
Food Research International (2023) Vol. 175, pp. 113778-113778
Open Access | Times Cited: 7
Application of Sensory and Consumer Science for the Development of Novel Food Products
Erick Saldaña, Karina Eduardo, Jhony Mayta-Hancco, et al.
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 2, pp. 183-199
Closed Access | Times Cited: 2
Effect of 6-gingerol on oxidative stability and quality characteristics of mutton meatballs during refrigerated storage
Jiamei Li, Lijie Wang, Hongyan Mu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101865-101865
Open Access | Times Cited: 2
Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts
Mariana Marinho Martins, Erick Saldaña, Ana Clara Bortoluzzi Teixeira, et al.
Meat Science (2021) Vol. 180, pp. 108536-108536
Open Access | Times Cited: 14
Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products
Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Leda Cristina Muzzi Cunha, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 71, pp. 102710-102710
Closed Access | Times Cited: 14
Recent progress of fat reduction strategies for emulsion type meat products
Haozhen Zhang, Weiyi Zhang, Xianming Zeng, et al.
Food Materials Research (2022) Vol. 2, Iss. 1, pp. 1-10
Open Access | Times Cited: 9
Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
Miriam Mabel Selani, Paulo Henrique Bertucci Ramos, Iliani Patinho, et al.
Meat Science (2021) Vol. 185, pp. 108720-108720
Closed Access | Times Cited: 12
Sustainable paddy residues management through mushroom cultivation in India
Dibyajyoti Samantaray, Navdeep Singh
Environmental Quality Management (2024) Vol. 34, Iss. 1
Closed Access | Times Cited: 1
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