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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:

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

Showing 20 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
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
More than words! A narrative review of the use of the projective technique of word association in the studies of food consumer behavior: Methodological and theoretical implications
Edgar Rojas‐Rivas, Angélica Espinoza‐Ortega, Humberto Thomé‐Ortiz, et al.
Food Research International (2022) Vol. 156, pp. 111124-111124
Open Access | Times Cited: 31
Perceptions of nutritional value, sensory appeal, and price influencing customer intention to purchase frozen beef: Evidence from Indonesia
Sri Rahayu Hijrah Hati, Ina Zulianti, Adrian Achyar, et al.
Meat Science (2020) Vol. 172, pp. 108306-108306
Closed Access | Times Cited: 42
Evaluating and Selecting Kinetic and Isotherm Models for Copper and Nickel Removal Using Cow Bone Char as an Adsorbent via Excel Solver Functions
Pornmongkol Tansomros, Poramed Aungthitipan, Surachai Wongcharee, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 9, pp. 4316-4316
Open Access
The impact of packaging design on the perceived quality of honey by Brazilian consumers
Andréa G.M. Nascimento, Bruno Soares Toledo, Jonas T. Guimarães, et al.
Food Research International (2021) Vol. 151, pp. 110887-110887
Closed Access | Times Cited: 22
Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods
Iliani Patinho, Erick Saldaña, Miriam Mabel Selani, et al.
Food Research International (2021) Vol. 147, pp. 110551-110551
Closed Access | Times Cited: 21
Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets
Rajesh Kumar, Edgar Chambers, Delores H. Chambers, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 474-474
Open Access | Times Cited: 17
Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products
Rachael Moss, Matthew B. McSweeney
Journal of Sensory Studies (2022) Vol. 37, Iss. 3
Closed Access | Times Cited: 12
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
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario
Juan D. Rios-Mera, Erick Saldaña, Iliani Patinho, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 833-840
Closed Access | Times Cited: 14
Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: A Brazilian perspective
Carlos Eduardo Cardoso de Aguiar Freire, Iliani Patinho, Samuel Ferreira Gonçalves, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 4, pp. 1083-1096
Closed Access | Times Cited: 1
Understanding Brazilian consumer sensory and hedonic perception for salty snacks
Samara dos Santos Harada-Padermo, Thais Cardoso Merlo, Izabella Soletti, et al.
Journal of Food Science and Technology (2020) Vol. 58, Iss. 2, pp. 586-594
Open Access | Times Cited: 8
Free sorting task method to optimize the development of smoked bacon: A case study
Thais Cardoso Merlo, Erick Saldaña, Iliani Patinho, et al.
Elsevier eBooks (2022), pp. 173-179
Closed Access | Times Cited: 4
Non-sensory factors driving the packaging design of ready-to-eat mazamorra morada based on consumer perception
Erick Saldaña, Cathia Malca Samán, Jhordin Saldaña, et al.
Scientia Agropecuaria (2021) Vol. 12, Iss. 3, pp. 421-428
Open Access | Times Cited: 1
Influência do pH final nos parâmetros físico-químicos, bioquímicos e sensoriais associados à qualidade da carne de bovinos >i<Bos indicus>/i<
Iliani Patinho
(2023)
Open Access
Estudo das propriedades físico-químicas e sensoriais de hambúrgueres formulados com cogumelo >i<Agaricus bisporus>/i<
Iliani Patinho
(2020)
Open Access
Alternative descriptive methods answered by consumers for the sensory characterization of meat products: Fundaments and methods
María Freire, Alberto González‐Mohíno, Lary Souza Olegário, et al.
Elsevier eBooks (2022), pp. 77-104
Closed Access
DIAGNÓSTICO DAS CONDIÇÕES HIGIÊNICO-SANITÁRIAS E IMPLANTAÇÃO DAS BOAS PRÁTICAS DE FABRICAÇÃO EM UMA AGROINDÚSTRIA FAMILIAR DE EMBUTIDOS CÁRNEOS EM PELOTAS/RS
Jonis Elias Penning, Roberta Manica- Berto, Maristela Cortez Sawitzki, et al.
Editora e-Publicar eBooks (2022), pp. 180-199
Open Access
Avaliação sensorial de alimentos com redução de sódio: perspectivas de consumidores universitários
Natalie Marinho Dantas
(2021)
Open Access
Text, picture or video: effects of different consumption guidance methods on betel nut sensory evaluation and risk perception
Hong Wen, Hong Zheng, Lifang Li, et al.
Journal of Substance Use (2021) Vol. 27, Iss. 5, pp. 497-500
Closed Access
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