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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:

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

Showing 1-25 of 48 citing articles:

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
Current scenario in the European edible-insect industry: a preliminary study
Liam Pippinato, Laura Gasco, Giuseppe Di Vita, et al.
Journal of Insects as Food and Feed (2020) Vol. 6, Iss. 4, pp. 371-381
Open Access | Times Cited: 85
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
Animal welfare and gender: a nexus in awareness and preference when choosing fresh beef meat?
Simone Blanc, Stefano Massaglia, Danielle Borra, et al.
Italian Journal of Animal Science (2020) Vol. 19, Iss. 1, pp. 410-420
Open Access | Times Cited: 53
Role of Sensory Appeal, Nutritional Quality, Safety, and Health Determinants on Convenience Food Choice in an Academic Environment
Hena Imtiyaz, P. Soni, Vimolwan Yukongdi
Foods (2021) Vol. 10, Iss. 2, pp. 345-345
Open Access | Times Cited: 42
Which meat (substitute) to buy? Is front of package information reliable to identify the healthier and more natural choice?
Thies Petersen, Monika Hartmann, Stefan Hirsch
Food Quality and Preference (2021) Vol. 94, pp. 104298-104298
Closed Access | Times Cited: 42
Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats
Stergios Melios, Simona Grasso, Declan Bolton, et al.
Current Opinion in Food Science (2024) Vol. 58, pp. 101183-101183
Open Access | Times Cited: 7
Who Buys Products with Nutrition and Health Claims? A Purchase Simulation with Eye Tracking on the Influence of Consumers’ Nutrition Knowledge and Health Motivation
Johann Steinhauser, Meike Janßen, Ulrich Hamm
Nutrients (2019) Vol. 11, Iss. 9, pp. 2199-2199
Open Access | Times Cited: 52
Is There a Promising Market for the A2 Milk? Analysis of Italian Consumer Preferences
Deborah Bentivoglio, Adele Finco, Giorgia Bucci, et al.
Sustainability (2020) Vol. 12, Iss. 17, pp. 6763-6763
Open Access | Times Cited: 44
Local, organic or protected? Detecting the role of different quality signals among Italian olive oil consumers through a hierarchical cluster analysis
Giuseppe Di Vita, Raffaele Zanchini, Gıacomo Falcone, et al.
Journal of Cleaner Production (2021) Vol. 290, pp. 125795-125795
Open Access | Times Cited: 41
Fusion of spectra and texture data of hyperspectral imaging for prediction of myoglobin content in nitrite-cured mutton
Guoling Wan, Shuxiang Fan, Guishan Liu, et al.
Food Control (2022) Vol. 144, pp. 109332-109332
Closed Access | Times Cited: 28
Are Local Dairy Products Better? Using Principal Component Analysis to Investigate Consumers’ Perception towards Quality, Sustainability, and Market Availability
Valentina Maria Merlino, Manuela Renna, Joana Nery, et al.
Animals (2022) Vol. 12, Iss. 11, pp. 1421-1421
Open Access | Times Cited: 23
Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors
Shuting Xu, Seid Reza Falsafi
Food Reviews International (2023) Vol. 40, Iss. 8, pp. 2344-2377
Closed Access | Times Cited: 15
Sustainable Livestock Farming in the European Union: A Study on Beef Farms in NUTS 2 Regions
Giuseppe Di Vita, Raffaele Zanchini, Rachele De Cianni, et al.
Sustainability (2024) Vol. 16, Iss. 3, pp. 1098-1098
Open Access | Times Cited: 5
Italian Consumers’ Preferences for Pasta and Consumption Trends: Tradition or Innovation?
Luca Altamore, Marzia Ingrassia, Pietro Columba, et al.
Journal of International Food & Agribusiness Marketing (2019) Vol. 32, Iss. 4, pp. 337-360
Open Access | Times Cited: 38
The role of intrinsic and extrinsic characteristics of honey for Italian millennial consumers
Simone Blanc, Raffaele Zanchini, Giuseppe Di Vita, et al.
British Food Journal (2021) Vol. 123, Iss. 6, pp. 2183-2198
Closed Access | Times Cited: 30
Financial ratios, credit risk and business strategy: Application to the PDO Parma ham sector in single production and non-single production firms
Mattia Iotti, Giovanni B. Ferri, Federica Bonazzi
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101122-101122
Open Access | Times Cited: 4
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
Potential cultured meat consumers in Greece: attitudes, motives, and attributes shaping perceptions
Stergios Melios, Konstantinos Gkatzionis, Jingjing Liu, et al.
Future Foods (2025), pp. 100538-100538
Open Access
Understanding the Role of Purchasing Predictors in the Consumer’s Preferences for PDO Labelled Honey
Giuseppe Di Vita, Liam Pippinato, Simone Blanc, et al.
Journal of Food Products Marketing (2021) Vol. 27, Iss. 1, pp. 42-56
Closed Access | Times Cited: 27
Combined application of high-throughput sequencing and UHPLC-Q/TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins
Yingying Zhu, Yun Guo, Fenghong Yang, et al.
International Journal of Food Microbiology (2021) Vol. 359, pp. 109422-109422
Closed Access | Times Cited: 26
Testing consumer propensity towards novel optional quality terms: An explorative assessment of “mountain” labelled honey
Filippo Brun, Raffaele Zanchini, Angela Mosso, et al.
AIMS Agriculture and Food (2020) Vol. 5, Iss. 2, pp. 190-203
Open Access | Times Cited: 25
Consumer Attitudes and Preference Exploration towards Fresh-Cut Salads Using Best–Worst Scaling and Latent Class Analysis
Stefano Massaglia, Valentina Maria Merlino, Danielle Borra, et al.
Foods (2019) Vol. 8, Iss. 11, pp. 568-568
Open Access | Times Cited: 25
Oh my darling clementine: heterogeneous preferences for sustainable citrus fruits
Giuseppe Di Vita, Riccardo Vecchio, Massimiliano Borrello, et al.
Renewable Agriculture and Food Systems (2021) Vol. 36, Iss. 6, pp. 557-568
Open Access | Times Cited: 20
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
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