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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 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

Showing 23 citing articles:

The quality of pork loaves with the addition of hemp seeds, de-hulled hemp seeds, hemp protein and hemp flour
Marzena Zając, Paulina Guzik, Piotr Kulawik, et al.
LWT (2019) Vol. 105, pp. 190-199
Closed Access | Times Cited: 89
How does origin labelling on food packaging influence consumer product evaluation and choices? A systematic literature review
John Thøgersen
Food Policy (2023) Vol. 119, pp. 102503-102503
Open Access | Times Cited: 32
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
Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae
Jéssica de Souza Vilela, Tharcilla I. R. C. Alvarenga, Nigel R. Andrew, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 297-297
Open Access | Times Cited: 47
Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status
Lidiana Velázquez, John Quiñones, Rommy Díaz, et al.
Antioxidants (2021) Vol. 10, Iss. 9, pp. 1396-1396
Open Access | Times Cited: 25
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
Consumers' preferences for processed meat: a best–worst scaling approach in three European countries
Áron Török, Ching‐Hua Yeh, Davide Menozzi, et al.
Agricultural and Food Economics (2023) Vol. 11, Iss. 1
Open Access | Times Cited: 9
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
Purchasing functional foods to stay fit
Hasliza Hassan, Abu Bakar Sade, Lohan Selva Subramaniam
Journal of Humanities and Applied Social Sciences (2020) Vol. 2, Iss. 1, pp. 3-18
Open 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
Understanding the role of information and taste heterogeneity in consumer preferences for functional beef: The case of the omega-3 enriched burger
Fabio Boncinelli, Giovanna Piracci, Leonardo Casini
Meat Science (2021) Vol. 181, pp. 108614-108614
Closed Access | Times Cited: 14
The Effects of Nutrition and Health Claim Information on Consumers’ Sensory Preferences and Willingness to Pay
Xinyi Hong, Chenguang Li, Liming Wang, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3460-3460
Open Access | Times Cited: 8
The country-of-origin dilemma: domestic bias or need for transparency? Assessing consumer’s value of information for country-of-origin labelling in Italy
Giuditta Farina, Mirta Casati, Paolo Sckokai
British Food Journal (2024) Vol. 126, Iss. 13, pp. 521-541
Closed Access | Times Cited: 1
Caracterización de los consumidores de cerezas frescas en Beijing, China: actitud hacia la calidad percibida
Andrés Chiang, Mauricio Aguilera, Segundo R. Cabana, et al.
Idesia (2023) Vol. 41, Iss. 1, pp. 17-26
Open Access | Times Cited: 2
Fatty acids in meat
J. D. Wood, Nigel Scollan
Elsevier eBooks (2022), pp. 609-647
Closed Access | Times Cited: 3
Functional meat products: Examining attitudes and preferences of Slovak consumers
Kristína Predanócyová, Ľubica Kubicová, Diana Pindešová
Journal of Central European Agriculture (2023) Vol. 24, Iss. 4, pp. 953-967
Open Access | Times Cited: 1
Evaluation of Antioxidant and Antimicrobial Properties of Murtilla Leaves (Ugni molinae Turcz.) in Beef Patties: Effects on Quality Parameters and Shelf Life
Lidiana Velázquez, John Quiñones, Ailín Martínez, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4174-4174
Open Access
Chinese consumers’ purchase intention of fresh cherries: Modeling of relations between satisfaction and perceived quality
Andrés Chiang, Mauricio Aguilera, Segundo R. Cabana, et al.
Revista de la Facultad de Ciencias Agrarias UNCuyo (2021) Vol. 53, Iss. 2, pp. 204-213
Open Access | Times Cited: 3
Use of sensory analysis and social media for product development driven by consumers: a case-study for smoked bacon
Erick Manuel Saldaña Villa
(2019)
Open Access | Times Cited: 2
Fortification of food products : a consumer perspective
Ayub Serubugo
(2019)
Open Access | Times Cited: 1
Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles
И.Ф. Горлов, S.E. Bozhkova, A. R. Nichiporova, et al.
Theory and practice of meat processing (2022) Vol. 6, Iss. 4, pp. 343-353
Open Access | Times Cited: 1
Factors Influencing Buying Intention of Organic Food
Adam Ramadhan, Evan Saputra Janitra, Fernando Eric Muljono, et al.
PERWIRA - Jurnal Pendidikan Kewirausahaan Indonesia (2022), pp. 1-19
Open Access
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