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:
Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese
Nour ALQtaishat, Mohammed Saleh, Khalid Al‐Ismail, et al.
International Journal of Dairy Technology (2022) Vol. 75, Iss. 3, pp. 668-678
Closed Access | Times Cited: 4
Nour ALQtaishat, Mohammed Saleh, Khalid Al‐Ismail, et al.
International Journal of Dairy Technology (2022) Vol. 75, Iss. 3, pp. 668-678
Closed Access | Times Cited: 4
Showing 4 citing articles:
A review of the world's salt reduction policies and strategies – preparing for the upcoming year 2025
Ting Nie, Siqi Huang, Yuxin Yang, et al.
Food & Function (2024) Vol. 15, Iss. 6, pp. 2836-2859
Closed Access | Times Cited: 15
Ting Nie, Siqi Huang, Yuxin Yang, et al.
Food & Function (2024) Vol. 15, Iss. 6, pp. 2836-2859
Closed Access | Times Cited: 15
Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review
Yingying Hu, Lang Zhang, Iftikhar Hussain Badar, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 8, pp. 2248-2262
Closed Access | Times Cited: 27
Yingying Hu, Lang Zhang, Iftikhar Hussain Badar, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 8, pp. 2248-2262
Closed Access | Times Cited: 27
Microbial absolute quantification and metabolomics reveal the impact of partial KCl substitution for NaCl on the flavor quality of Zao Chili
Kangli Yang, Wei Su, Yingchun Mu, et al.
Food Bioscience (2025), pp. 106495-106495
Closed Access
Kangli Yang, Wei Su, Yingchun Mu, et al.
Food Bioscience (2025), pp. 106495-106495
Closed Access
Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review
Haijing Lan, Lei Chen
Food Safety and Health (2024) Vol. 2, Iss. 3, pp. 362-379
Open Access | Times Cited: 1
Haijing Lan, Lei Chen
Food Safety and Health (2024) Vol. 2, Iss. 3, pp. 362-379
Open Access | Times Cited: 1
