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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:

Consumer perceptions of satiating and meal replacement bars, built up from cues in packaging information, health claims and nutritional claims
Marcelo Miraballes, Susana Fiszman, Adriana Gámbaro, et al.
Food Research International (2014) Vol. 64, pp. 456-464
Closed Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics
Nevzat Konar, Ömer Said Toker, Şirin Oba, et al.
Trends in Food Science & Technology (2016) Vol. 49, pp. 35-44
Closed Access | Times Cited: 91
Tackling nutritional and health claims to disentangle their effects on consumer food choices and behaviour: A systematic review
Petjon Ballco, Azucena Gracía
Food Quality and Preference (2022) Vol. 101, pp. 104634-104634
Open Access | Times Cited: 51
Consumer preferences for nutritional claims: An exploration of attention and choice based on an eye-tracking choice experiment
Petjon Ballco, Tiziana de Magistris, Vincenzina Caputo
Food Research International (2018) Vol. 116, pp. 37-48
Open Access | Times Cited: 69
Influence of package and health-related claims on perception and sensory acceptability of snack bars
Vinícius Rodrigues Arruda Pinto, Tamara Beatriz de Oliveira Freitas, Maria Inês de Souza Dantas, et al.
Food Research International (2017) Vol. 101, pp. 103-113
Open Access | Times Cited: 66
Without words: the effects of packaging imagery on consumer perception and response
Ignacio Gil‐Pérez, Rubén Rebollar, Iván Lidón
Current Opinion in Food Science (2019) Vol. 33, pp. 69-77
Closed Access | Times Cited: 58
Current and emerging trends in cereal snack bars: implications for new product development
Fatma Boukid, M.M. Klerks, Nicoletta Pellegrini, et al.
International Journal of Food Sciences and Nutrition (2022) Vol. 73, Iss. 5, pp. 610-629
Open Access | Times Cited: 30
The interplay between health claims and sensory attributes in determining consumers’ purchase intentions for extra virgin olive oil
Lara Bou Fakhreddine, Mercedes Sánchez
Food Quality and Preference (2023) Vol. 106, pp. 104819-104819
Open Access | Times Cited: 13
A comparison of the sensory characteristics of plant-based, nitrite-free, dry-cured and brine-cured bacon rashers with temporal dominance of sensations and partial napping with ultra-flash profiling
Stergios Melios, Simona Grasso, Declan Bolton, et al.
LWT (2024) Vol. 204, pp. 116323-116323
Open Access | Times Cited: 5
The satiating power of sustainability: the effect of package sustainability on perceived satiation of healthy food
Carmela Donato, Ada Maria Barone, Simona Romani
British Food Journal (2021) Vol. 123, Iss. 13, pp. 162-177
Open Access | Times Cited: 30
Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping with ultra-flash profiling
Stergios Melios, Simona Grasso, Declan Bolton, et al.
Food Research International (2024) Vol. 190, pp. 114625-114625
Closed Access | Times Cited: 4
Consumer perception of meal replacement beverages: A comparison between younger adults and older adults
Rachael Moss, Mackenzie Gorman, Allison Stright, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Open Access
Consumer-Based Methodologies for Sensory Characterization
Gastón Ares, Paula Varela
Elsevier eBooks (2018), pp. 187-209
Closed Access | Times Cited: 31
Ultrasound-assisted emulsion electrosprayed particles for the stabilization of β-carotene and its nutritional supplement potential
Ben Niu, Ping Shao, Peilong Sun
Food Hydrocolloids (2019) Vol. 102, pp. 105634-105634
Closed Access | Times Cited: 26
The influence the serving suggestion displayed on soft cheese packaging has on consumer expectations and willingness to buy
Rubén Rebollar, Iván Lidón, Ignacio Gil‐Pérez, et al.
Food Quality and Preference (2016) Vol. 52, pp. 188-194
Closed Access | Times Cited: 25
Projective mapping with food stickers: A good tool for better understanding perception of fish in children of different ages
Marina Leite Mitterer‐Daltoé, Leandra Schuastz Breda, Anne Caroline Belusso, et al.
Food Quality and Preference (2016) Vol. 57, pp. 87-96
Open Access | Times Cited: 24
Influencing Eating Choices: Biological Food Cues in Advertising and Packaging Alter Trajectories of Decision Making and Behavior
Rachel L. Bailey
Health Communication (2016) Vol. 32, Iss. 10, pp. 1183-1191
Closed Access | Times Cited: 23
Projective mapping based on choice or preference: An affective approach to projective mapping
Paula Varela, Ingunn Berget, Margrethe Hersleth, et al.
Food Research International (2017) Vol. 100, pp. 241-251
Open Access | Times Cited: 23
Development of Functional High-Protein Organic Bars with the Addition of Whey Protein Concentrate and Bioactive Ingredients
Aleksandra Szydłowska, Dorota Zielińska, Anna Łepecka, et al.
Agriculture (2020) Vol. 10, Iss. 9, pp. 390-390
Open Access | Times Cited: 20
Do consumer perceptions of a product category relate to their sensory properties? A case study on energy bars with consumers of high and low familiarity
Daniel Schoonbrood, Julien Delarue
Journal of Sensory Studies (2024) Vol. 39, Iss. 1
Closed Access | Times Cited: 2
Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity
Narciza Maria de Oliveira Arcanjo, Iramaia Angélica Neri-Numa, Taliana Kênia Alencar Bezerra, et al.
Food Science and Technology (2017) Vol. 37, Iss. 2, pp. 184-192
Open Access | Times Cited: 15
Do consumers understand health claims on extra-virgin olive oil?
Alessia Lombardi, Domenico Carlucci, Carla Cavallo, et al.
Food Research International (2021) Vol. 143, pp. 110267-110267
Closed Access | Times Cited: 12
Influence of Images on the Evaluation of Jams Using Conjoint Analysis Combined with Check‐All‐That‐Apply (CATA) Questions
Marcelo Miraballes, Adriana Gámbaro
Journal of Food Science (2017) Vol. 83, Iss. 1, pp. 167-174
Closed Access | Times Cited: 14
Application of a Pivot Profile Variant Using CATA Questions in the Development of a Whey-Based Fermented Beverage
Marcelo Miraballes, Natalia Hodos, Adriana Gámbaro
Beverages (2018) Vol. 4, Iss. 1, pp. 11-11
Open Access | Times Cited: 14
Improving γ-Oryzanol and γ-Aminobutyric Acid Contents in Rice Beverage Amazake Produced with Brown, Milled and Germinated Rices
Ana Castanho, Cristiana Pereira, Manuela Lageiro, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1476-1476
Open Access | Times Cited: 4
Preference mapping to assess the effect of information on the acceptability of snack bars
Vinícius Rodrigues Arruda Pinto, Lucas Guimarães ARAÚJO, Letícia dos Santos SOARES, et al.
Food Science and Technology (2018) Vol. 39, Iss. suppl 1, pp. 316-323
Open Access | Times Cited: 12
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