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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:

Identification of sensory and non‐sensory factors involved in food consumption: A study with extruded corn‐based snacks
Michele Eliza Cortazzo Menis‐Henrique, Natália Soares Janzantti, Ana Carolina Conti‐Silva
Journal of Sensory Studies (2017) Vol. 32, Iss. 6
Closed Access | Times Cited: 8

Showing 8 citing articles:

Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?
Ana Carolina Conti‐Silva, Patricia Kelli de Souza-Borges
Food Research International (2018) Vol. 116, pp. 184-189
Open Access | Times Cited: 43
Understanding consumer's perception and acceptance of bologna sausages with reduced sodium content and/or omega‐3 addition through conjoint analysis and focus group
Manoela Alves Pires, Regina Lúcia F. de Noronha, Marco Antônio Trindade
Journal of Sensory Studies (2019) Vol. 34, Iss. 3
Closed Access | Times Cited: 27
Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil content
Michele Eliza Cortazzo Menis‐Henrique, Natália Soares Janzantti, Magali Monteiro, et al.
LWT (2019) Vol. 122, pp. 109001-109001
Closed Access | Times Cited: 26
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
Focus group and word association for evaluating consumer perception of microwave popcorn labels
Viniccius Silva de Almeida, Julaísa Scarpin Guazi, Ana Carolina Conti‐Silva
Journal of Sensory Studies (2022) Vol. 38, Iss. 2
Closed Access | Times Cited: 3
An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings
Leonardo Heleno Milk, Talita Maira Goss Milani, Ana Carolina Conti‐Silva
Acta Scientiarum. Technology/Acta scientiarum. Technology (2020) Vol. 43, pp. e49956-e49956
Open Access | Times Cited: 1
Use of artificial saliva for evaluation of instrumental texture of expanded snacks: part II–correlations between sensory characteristics and instrumental properties
Julaísa Scarpin Guazi, Ana Carolina Conti‐Silva
European Food Research and Technology (2022) Vol. 249, Iss. 4, pp. 975-984
Closed Access | Times Cited: 1
Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids
Attia Yaseen, Ahmed Hussein, R. M. Esmail, et al.
Foods and raw materials (2020) Vol. 8, Iss. 2, pp. 392-401
Open Access
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