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:
Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks
Aline Catharina Panzarini, Michele Eliza Cortazzo Menis‐Henrique, Ana Carolina Conti‐Silva
Journal of Food Processing and Preservation (2020) Vol. 44, Iss. 12
Open Access | Times Cited: 6
Aline Catharina Panzarini, Michele Eliza Cortazzo Menis‐Henrique, Ana Carolina Conti‐Silva
Journal of Food Processing and Preservation (2020) Vol. 44, Iss. 12
Open Access | Times Cited: 6
Showing 6 citing articles:
Advances in flavor peptides with sodium-reducing ability: A review
Tingting Gao, Xincheng Huang, Xu Chen, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-17
Closed Access | Times Cited: 39
Tingting Gao, Xincheng Huang, Xu Chen, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-17
Closed Access | Times Cited: 39
Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review
Michel Visalli, Mara V. Galmarini
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 11
Michel Visalli, Mara V. Galmarini
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 11
Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks
Samara dos Santos Harada-Padermo, Liara Silva Dias‐Faceto, Miriam Mabel Selani, et al.
LWT (2020) Vol. 138, pp. 110806-110806
Open Access | Times Cited: 32
Samara dos Santos Harada-Padermo, Liara Silva Dias‐Faceto, Miriam Mabel Selani, et al.
LWT (2020) Vol. 138, pp. 110806-110806
Open Access | Times Cited: 32
Application of Umami Tastants for Sodium Reduction in Food: An Evidence Analysis Center Scoping Review
Kristi Crowe‐White, Megan Baumler, Erica Gradwell, et al.
Journal of the Academy of Nutrition and Dietetics (2022) Vol. 123, Iss. 11, pp. 1606-1620.e8
Closed Access | Times Cited: 12
Kristi Crowe‐White, Megan Baumler, Erica Gradwell, et al.
Journal of the Academy of Nutrition and Dietetics (2022) Vol. 123, Iss. 11, pp. 1606-1620.e8
Closed Access | Times Cited: 12
Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability
Yehji Chung, Daeung Yu, Han Sub Kwak, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2512-2512
Open Access | Times Cited: 7
Yehji Chung, Daeung Yu, Han Sub Kwak, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2512-2512
Open Access | Times Cited: 7
Sensory research and Temporal Descriptive Methods: Where is this relationship going?
Mara V. Galmarini, Michel Visalli
Science Talks (2024) Vol. 11, pp. 100375-100375
Open Access
Mara V. Galmarini, Michel Visalli
Science Talks (2024) Vol. 11, pp. 100375-100375
Open Access
