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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 perception of dry-cured sheep meat products: Influence of process parameters under different evoked contexts
Juliana Cunha de Andrade, Élen Silveira Nalério, Citieli Giongo, et al.
Meat Science (2017) Vol. 130, pp. 30-37
Closed Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

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
Sheep and Goat Meat Processed Products Quality: A Review
A. Teixeira, Severiano Silva, Cristina Guedes, et al.
Foods (2020) Vol. 9, Iss. 7, pp. 960-960
Open Access | Times Cited: 89
Quality attributes and harmful components of cured meats: Exploring the attitudes of Italian consumers towards healthier cooked ham
Giuseppe Di Vita, Simone Blanc, Filippo Brun, et al.
Meat Science (2019) Vol. 155, pp. 8-15
Closed Access | Times Cited: 48
Consumers’ evaluation and intention to buy traditional seafood: The role of vintage, uniqueness, nostalgia and involvement in luxury
Svein Ottar Olsen, Kåre Skallerud, Morten Heide
Appetite (2020) Vol. 157, pp. 104994-104994
Open Access | Times Cited: 36
Perceptions of Rural Consumers on the Aspects of Meat Quality and Health Implications Associated With Meat Consumption
Nomasonto Xazela, A. Hugo, U. Marume, et al.
Sustainability (2017) Vol. 9, Iss. 5, pp. 830-830
Open Access | Times Cited: 39
Advances in Sheep and Goat Meat Products Research
A. Teixeira, Severiano Silva, Sandra Rodrigues
Advances in food and nutrition research (2018), pp. 305-370
Open Access | Times Cited: 35
Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditions
Juliana Cunha de Andrade, Élen Silveira Nalério, Citieli Giongo, et al.
Meat Science (2017) Vol. 137, pp. 201-210
Closed Access | Times Cited: 32
Are consumers willing to pay more for reformulated processed meat products in the context of the implementation of nutritional warnings? Case study with frankfurters in Chile
Berta Schnettler, Gastón Ares, Néstor Sepúlveda, et al.
Meat Science (2019) Vol. 152, pp. 104-108
Closed Access | Times Cited: 27
Consumer acceptance of a functional processed meat product made with different meat sources
Berta Schnettler, Néstor Sepúlveda, S. Bravo, et al.
British Food Journal (2018) Vol. 120, Iss. 2, pp. 424-440
Closed Access | Times Cited: 23
How do consumers perceive reformulated foods after the implementation of nutritional warnings? Case study with frankfurters in Chile
Berta Schnettler, Gastón Ares, Néstor Sepúlveda, et al.
Food Quality and Preference (2019) Vol. 74, pp. 179-188
Closed Access | Times Cited: 22
Looking at non-sensory factors underlying consumers' perception of smoked bacon
Erick Saldaña, Mariana Marinho Martins, Jorge Herman Behrens, et al.
Meat Science (2020) Vol. 163, pp. 108072-108072
Closed Access | Times Cited: 20
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
Consumers’ Preference and Factors Influencing Offal Consumption in Amathole District Eastern Cape, South Africa
Babatunde Oluwasegun Alao, Andrew Bamidele Falowo, Amanda Yucca Chulayo, et al.
Sustainability (2018) Vol. 10, Iss. 9, pp. 3323-3323
Open Access | Times Cited: 14
Development of semi dry sausages (cabanossi) with warthog (Phacochoerus africanus) meat: physicochemical and sensory attributes
Leo N. Mahachi, Monlee Rudman, Elodie Arnaud, et al.
LWT (2019) Vol. 115, pp. 108454-108454
Closed Access | Times Cited: 12
Consumer Acceptability of Dry Cured Meat from Cull Ewes Reared with Different Linseed Supplementation Levels and Feeding Durations
Ana Guerrero, C. Sañudo, M.M. Campo, et al.
Foods (2018) Vol. 7, Iss. 6, pp. 89-89
Open Access | Times Cited: 10
CONSUMER PERSPECTIVE REGARDING DRIED TROPICAL FRUITS IN TURKEY
Gökhan Çınar
Italian Journal of Food Science (2018) Vol. 30, Iss. 4
Closed Access | Times Cited: 10
Consumers’ Attitudes toward the Use of an Edible Coating for Lamb Meat According to Label Information
Raquel Alves Mauricio, Rosires Deliza, R. T. Nassu
Foods (2022) Vol. 11, Iss. 3, pp. 323-323
Open Access | Times Cited: 6
Evaluation of the use of lactic acid bacteria and Thymus vulgaris essential oil on Suffolk and Ile de France lamb breed (MuscuIus gluteus) quality parameters
Dovilė Klupšaitė, Paulina Zavistanavičiūtė, Vytautė Šakienė, et al.
International Journal of Food Science & Technology (2020) Vol. 55, Iss. 11, pp. 3463-3474
Closed Access | Times Cited: 8
Influence of emotional expression in online comments on consumers' perception
Zhao Jing-feng, Yan Li
Journal of Ambient Intelligence and Humanized Computing (2021) Vol. 14, Iss. 4, pp. 3343-3352
Closed Access | Times Cited: 7
Studying natural meals: What are the benefits of the living lab approach?
Anestis Dougkas, Laure Saulais, Agnès Giboreau
Elsevier eBooks (2019), pp. 241-258
Closed Access | Times Cited: 6
Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction
E. Coll-Brasas, Arícia Possas, Per Berg, et al.
Food Control (2020) Vol. 119, pp. 107460-107460
Open Access | Times Cited: 6
Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process.
Ümit Gürbüz, Hatice Ahu Kahraman, Arife Ezgi Telli, et al.
PubMed (2022) Vol. 13, Iss. 1, pp. 21-27
Closed Access | Times Cited: 4
The language of context research
Herbert L. Meiselman
Elsevier eBooks (2019), pp. 3-18
Closed Access | Times Cited: 4
Consumers' perception of beef from cattle raised in native grasslands in the Pampa Biome
Pâmela Peres Farias, Otoniel Geter Lauz Ferreira, Alexsandro Bahr Kröning, et al.
OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA (2023) Vol. 21, Iss. 4, pp. 1848-1867
Open Access | Times Cited: 1
توسيط الصورة الذهنية للمقصد السياحي في العلاقة بين مراجعات العملاء الالكترونية ونية حجز الرحلة السياحية: دراسة تطبيقية
محمد أحمد أمين أحمد الغرباوي
المجلة العملیة التجارة والتمویل (2024) Vol. 44, Iss. 1, pp. 145-197
Open Access
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