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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 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

Showing 1-25 of 32 citing articles:

Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification
María Cristina Cardona Moltó, Diana F. Izquierdo, José Manuel Barat Baviera, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 10, pp. 2485-2514
Open Access | Times Cited: 24
Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream
Suelen MAZON, Daiana MENIN, Bruna Marina CELLA, et al.
Food Science and Technology (2019) Vol. 40, Iss. 1, pp. 215-221
Open Access | Times Cited: 55
Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review
Maria Martuscelli, Annalisa Serio, Oriana Capezio, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1111-1111
Open Access | Times Cited: 38
Current research and emerging tools to improve fresh red meat quality
Mohammed Gagaoua, Geraldine Duffy, Carlos Álvarez, et al.
Irish Journal of Agricultural and Food Research (2022) Vol. 61, Iss. 1
Open Access | Times Cited: 22
Influence of information received by the consumer on the sensory perception of processed orange juice
Geovanna S. Pereira, Alice R. Honorio, Bruna dos Reis Gasparetto, et al.
Journal of Sensory Studies (2019) Vol. 34, Iss. 3
Closed Access | Times Cited: 33
Meat with edible coating: Acceptance, purchase intention and neophobia
Raquel Alves Mauricio, Juliana Álvares Duarte Bonini Campos, R. T. Nassu
Food Research International (2022) Vol. 154, pp. 111002-111002
Closed Access | Times Cited: 18
Consumer perceptions of ‘traditional doenjang’ using a free word association test
Ji‐sun Hwang, Mina K. Kim
Journal of the Science of Food and Agriculture (2025)
Closed Access
From Information to Satisfaction: Unravelling the Impact of Sustainability Label on Fish Liking Experiences
Giovanni Fiorile, Sharon Puleo, Francesca Colonna, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 890-890
Open Access
Characterisation of Dry-Salted Violino and Bresaola from Grass-Fed Bergamasca Sheep
Alexander Lopez, E. Mainardi, E. Beretta, et al.
Animals (2024) Vol. 14, Iss. 3, pp. 488-488
Open Access | Times Cited: 3
The thin line between tradition and well-being: Consumer responds to health and typicality attributes for dry-cured ham
Giuseppe Di Vita, Giulia Maesano, Raffaele Zanchini, et al.
Journal of Cleaner Production (2022) Vol. 364, pp. 132680-132680
Open Access | Times Cited: 14
Chicken nuggets packaging attributes impact on consumer purchase intention
Alexia Francielli Schuch, Ana Carla da Silva, Daneysa Lahis Kalschne, et al.
Food Science and Technology (2018) Vol. 39, Iss. suppl 1, pp. 152-158
Open Access | Times Cited: 21
The effect of health-related claims on consumers’ sensory perception
Matthew B. McSweeney
Current Opinion in Food Science (2022) Vol. 47, pp. 100893-100893
Closed Access | Times Cited: 12
Innovation in sensory assessment of meat and meat products
Sonia Ventanas, Alberto González‐Mohíno, Mario Estévez, et al.
Elsevier eBooks (2019), pp. 393-418
Closed Access | Times Cited: 18
Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation
Carla Giovana Luciano, Larissa Tessaro, Jeannine Bonilla, et al.
Meat Science (2022) Vol. 189, pp. 108821-108821
Closed Access | Times Cited: 10
Effect of the fruit aqueous extract of Brazilian pepper tree (Schinus terebinthifolius, Raddi) on selected quality parameters of frozen fresh pork sausage
Rodrigo Fortunato de Oliveira, Fábio da Costa Henry, Felipe do Valle, et al.
Journal of Agriculture and Food Research (2020) Vol. 2, pp. 100055-100055
Open Access | Times Cited: 15
Characterization of Enterococcus faecium EO1 isolated from mutton and activity of bacteriocin-like substances in the control of Listeria monocytogenes in fresh mutton sausage
Roger Junges da Costa, Andresa Pereira da Silva, Renata Nobre da Fonseca, et al.
LWT (2021) Vol. 141, pp. 110954-110954
Open Access | Times Cited: 14
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
Biodegradable films withBrassica Oleracea Capitataextract as a quality indicator in sheep meat
Rerisson Nascimento Alves, Thamirys Lorranne Santos Lima, Karina Silva Chaves, et al.
Journal of Food Processing and Preservation (2020) Vol. 45, Iss. 1
Open Access | Times Cited: 12
How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice?
Alice R. Honorio, Geovanna S. Pereira, Carla M. Lopes, et al.
Journal of Sensory Studies (2019) Vol. 34, Iss. 5
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
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
Fried Shallot Quality: Perception and Differentiation
Olivia Yofananda, C. Hanny Wijaya, Hanifah Nuryani Lioe, et al.
Current Research in Nutrition and Food Science Journal (2020) Vol. 8, Iss. 1, pp. 97-106
Open Access | Times Cited: 7
The role of food stereotype in hedonic judgment of a delicacy food: A case study of Korean consumers’ liking for sliced raw fish (sashimi)
Soo‐Hyun Lee, Cho‐Long Lee, Jeongmin Ko, et al.
Food Research International (2022) Vol. 162, pp. 112028-112028
Closed Access | Times Cited: 5
Use of glucono‐delta‐lactone in the accelerated processing of boneless dry‐cured lamb hams
Priscila Cotta Palhares, Lorrany Ramos do Carmo, Bruna Fernandes Andrade, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 5, pp. 2270-2279
Closed Access | Times Cited: 2
Reduction of sodium content in pork coppa: physicochemical, microbiological and sensory evaluation
Jocasta Di Domenico, Alessandra Machado‐Lunkes, Naimara Vieira do Prado, et al.
Scientia Agricola (2020) Vol. 78, Iss. 6
Open Access | Times Cited: 3
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