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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:

Saltiness perception mechanism and salt reduction strategies in food
S. Yang, Baodong Zheng, Luyao Huang, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104521-104521
Closed Access | Times Cited: 18

Showing 18 citing articles:

Odor-induced saltiness enhancement of volatile compounds screened from duck stewed with chili pepper
Yue Qiu, Xuemei He, Wenbo Zheng, et al.
Food Chemistry (2025) Vol. 471, pp. 142717-142717
Closed Access | Times Cited: 2
Stabilization and sensorial/technological characterization of a sodium-reduced W1/O/W2 emulsion based on oriental ingredients
Jiseon Lee, Yeong Mi Byeon, Mi‐Jung Choi
Food Chemistry (2025) Vol. 475, pp. 143208-143208
Closed Access | Times Cited: 1
Discovery of N-succinyl-L-isoleucine as a novel taste enhancer via multisensory techniques and molecular simulations
Pimiao Huang, Cindy, Xu Zhao, et al.
Food Chemistry (2024) Vol. 463, pp. 141478-141478
Closed Access | Times Cited: 4
Differences in preferences for health-promoting food appeals by health behavior stages
Nanae Tanemura, Ikuko Kashino, Michihiro Araki
Nutrition & Food Science (2025)
Closed Access
Enhancement of Saltiness Perception in Microwave-Heated Pork Patties Induced by Sodium Inhomogeneous Distribution and Matrix Microstructural Changes
Xinyi Huang, Min Zhang, Qianting Mai, et al.
Food and Bioprocess Technology (2025)
Closed Access
Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef
Yanfeng Huang, Shujie Yang, Longtao Zhang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 605-605
Open Access
Characterization and enhanced saltiness retention time of sodium chloride-containing high internal phase Pickering emulsions stabilized by OSA starch and gum Arabic
Yaqi Hou, Min Zhang, Shuqin Xia, et al.
Food Hydrocolloids (2025), pp. 111229-111229
Closed Access
Molecular Characteristics and Thermal Stability of Salty/Saltiness-Enhancing Peptides from Enzymatic Hydrolysates of Agaricus bisporus
Meihua Li, Xue Xia, Foxin Zhang, et al.
Journal of Agricultural and Food Chemistry (2025) Vol. 73, Iss. 9, pp. 5436-5449
Closed Access
Rethinking Salt in Dry-Cured Meats: Innovations for a Healthier and Flavorful Future
Rong Huang, Yapeng Fang, Wei Lü, et al.
Food Reviews International (2025), pp. 1-24
Closed Access
Advances in Reducing Salt Content in Processed Meats with Basic Amino Acids
Rui Fang, Zongshuai Zhu
Foods (2025) Vol. 14, Iss. 6, pp. 940-940
Open Access
Identification of volatile indicators for quality deterioration of Yu-Shiang Shredded Pork after reheating based on HS-GC-IMS and Intelligent Sensory Evaluation
Chunyuan Ping, Honglian Hu, Jicai Bi, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101180-101180
Closed Access
Global trends and challenges in salt reduction: Exploring odor-induced saltiness enhancement as a strategy to reduce salt intake
Jinxue Hou, Jichao Huang, Tianran Huang, et al.
Trends in Food Science & Technology (2025), pp. 105030-105030
Closed Access
Exploring the mechanisms of flavor formation and polyphenolic changes in hop-infused sourdough bread affected by hop varieties and soaking methods
Chunyuan Ping, Bian Li, Yueyue Gao, et al.
Food Chemistry X (2025), pp. 102512-102512
Open Access
Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors
Tong Ji, Xinran Dong, Wei Lei, et al.
Food Chemistry (2024) Vol. 463, pp. 141455-141455
Closed Access | Times Cited: 2
A comprehensive unraveling of the mystery of reduced-salt surimi gels: from molecular mechanism to future prospects
Qiqi Li, Shengjun Chen, Juan You, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104783-104783
Closed Access | Times Cited: 1
Multifunctional Curcumin/γ-Cyclodextrin/Sodium Chloride Complex: A Strategy for Salt Reduction, Flavor Enhancement, and Antimicrobial Activity in Low-Sodium Foods
Dehua Wang, Biqian Wei, Yi Zhang, et al.
LWT (2024), pp. 117085-117085
Open Access | Times Cited: 1
Effect of salt reduction, mixture of salt with animal fat, and salt particle sizes on instrumental texture, yield properties and sensory characteristics of burgers
Agataliz Coronado, Kori Tocto, Fernando Tello, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access
Unraveling key non-volatiles responsible for taste differences of Pixian broad bean paste based on sensory analysis and untargeted metabolomics
Qin Xiang, Wenjing Zhou, Aiping Yang, et al.
Food Chemistry (2024) Vol. 469, pp. 142565-142565
Closed Access
Saltiness perception enhancement of myofibrillar protein gel via microwave treatment: Microwave promotes protein aggregation
Na Luo, Jun Xiang, Bimal Chitrakar, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103912-103912
Closed Access
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