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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:

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

Showing 1-25 of 27 citing articles:

Factors that Influence the Perceived Healthiness of Food—Review
Brigitta Plasek, Zoltán Lakner, Ágoston Temesi
Nutrients (2020) Vol. 12, Iss. 6, pp. 1881-1881
Open Access | Times Cited: 106
An Exploratory Study of the Purchase and Consumption of Beef: Geographical and Cultural Differences between Spain and Brazil
Danielle Rodrigues Magalhães, María T. Maza, Ivanor Nunes do Prado, et al.
Foods (2022) Vol. 11, Iss. 1, pp. 129-129
Open Access | Times Cited: 31
Quality Index Method for fish quality control: Understanding the applications, the appointed limits and the upcoming trends
Jorge Freitas, Paulo Vaz‐Pires, José S. Câmara
Trends in Food Science & Technology (2021) Vol. 111, pp. 333-345
Closed Access | Times Cited: 34
Sodium Replacement with KCl and MSG: Attitudes, Perception and Acceptance in Reduced Salt Soups
Jordan C. Walker, Robin Dando
Foods (2023) Vol. 12, Iss. 10, pp. 2063-2063
Open Access | Times Cited: 13
I Believe It Is Healthy—Impact of Extrinsic Product Attributes in Demonstrating Healthiness of Functional Food Products
Brigitta Plasek, Zoltán Lakner, Ágoston Temesi
Nutrients (2021) Vol. 13, Iss. 10, pp. 3518-3518
Open Access | Times Cited: 26
Comparison of methodological proposal in sensory evaluation for Chinese mitten crab (Eriocheir sinensis) by data mining and sensory panel
Fang Yang, Honghui Guo, Pei Gao, et al.
Food Chemistry (2021) Vol. 356, pp. 129698-129698
Closed Access | Times Cited: 25
Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications
Manoela Alves Pires, Isabela Rodrigues, Julliane Carvalho Barros, et al.
Journal of the Science of Food and Agriculture (2019) Vol. 100, Iss. 1, pp. 410-420
Closed Access | Times Cited: 20
Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa
Eric Kuuna Dery, Edward E. Carey, Reuben Ssali, et al.
International Journal of Food Science & Technology (2020) Vol. 56, Iss. 3, pp. 1419-1431
Open Access | Times Cited: 19
How buyer-focused projective techniques can help to gain insights into consumer perceptions about different types of eggs
Carla A.B. Sass, Tatiana Colombo Pimentel, Jonas T. Guimarães, et al.
Food Research International (2021) Vol. 144, pp. 110320-110320
Closed Access | Times Cited: 16
Exploring Consumer Preferences and Challenges in Hybrid Meat Products: A Conjoint Analysis of Hotdogs
Kashmira Salgaonkar, Alissa A. Nolden
Foods (2024) Vol. 13, Iss. 10, pp. 1460-1460
Open Access | Times Cited: 2
Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance
Marcio Aurélio de Almeida, Silvina Fadda, Miguel Ángel Sentandreu Vicente, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 2
Applying free word association to understand the perception of fish as a meal by Brazilians with different consumption frequencies
Fernanda Medeiros Viana, Rosires Deliza, Maria Lúcia Guerra Monteiro, et al.
Journal of Sensory Studies (2020) Vol. 36, Iss. 2
Closed Access | Times Cited: 18
Effect of three post‐harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists
İlkay Elmacı, İlkay Gök
Journal of the Science of Food and Agriculture (2021) Vol. 101, Iss. 13, pp. 5368-5377
Closed Access | Times Cited: 15
Perceptions of Spanish consumers towards novel lamb burgers enriched with natural antioxidants and healthy fatty acids
Andrés Horrillo, Carlos Díaz‐Caro, Eva Crespo Cebada, et al.
Italian Journal of Food Science (2022) Vol. 34, Iss. 4, pp. 11-24
Open Access | Times Cited: 11
Challenges and opportunities for sensory and consumer science in new cultivar development and fresh produce marketing
Amy Bowen, Alexandra Grygorczyk
Current Opinion in Food Science (2021) Vol. 41, pp. 152-158
Closed Access | Times Cited: 13
Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
Miriam Mabel Selani, Paulo Henrique Bertucci Ramos, Iliani Patinho, et al.
Meat Science (2021) Vol. 185, pp. 108720-108720
Closed Access | Times Cited: 12
Exploration of the food‐related guilt concept
Huizi Yu, Edgar Chambers, Kadri Koppel
Journal of Sensory Studies (2020) Vol. 36, Iss. 1
Closed Access | Times Cited: 11
Generation Z's perception of food healthiness: The case of Kellogg's cereals – A qualitative study in Germany and Ireland
Stephan G.H. Meyerding, S Ahrens
Cleaner and Responsible Consumption (2024) Vol. 14, pp. 100218-100218
Open Access | Times Cited: 1
USING ONLINE ATTITUDINAL AND COMPLETION TEST TO UNDERSTAND THE CONSUMERS´ PERCEPTION OF PROBIOTIC DRY-FERMENTED SAUSAGE
Marilia Silva Malvezzi Karwowski, Eliane Cristine Francisco Maffezzolli, Evelin da Costa Boiko, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40738-e40738
Open Access | Times Cited: 1
Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods
Juliana Nascimento da Costa, Samuel Almeida Brito, Amanda Rodrigues Leal, et al.
Food Science and Technology (2020) Vol. 40, Iss. suppl 2, pp. 496-502
Open Access | Times Cited: 10
Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance
Małgorzata Starowicz, Grzegorz Lamparski, Anita Ostaszyk, et al.
Journal of Sensory Studies (2021) Vol. 36, Iss. 4
Closed Access | Times Cited: 9
Consumer profiling techniques for cosmetic formulation definition
Vaniele Bugoni Martins, Jéssica Bordim, Gabrielli Aline Pietro Bom, et al.
Journal of Sensory Studies (2019) Vol. 35, Iss. 2
Closed Access | Times Cited: 9
Sensory acceptance of food developed for older adults in different settings
J.A. Svendsen, Signe Loftager Okkels, Anne Wilkens Knudsen, et al.
Journal of Sensory Studies (2021) Vol. 36, Iss. 2
Closed Access | Times Cited: 7
Investigating the effects of two volatile phenols on aroma perception of four red wine cultivars using Projective Mapping
Marianne McKay, Florian F. Bauer, Valeria Panzeri, et al.
Journal of Sensory Studies (2020) Vol. 36, Iss. 1
Closed Access | Times Cited: 5
Kelly’s repertory grid method applied to develop sensory terms for consumer characterization (check-all-that-apply) of omega-3 enriched bologna sausages with reduced sodium content
Manoela Alves Pires, Isabela Rodrigues, Julliane Carvalho Barros, et al.
European Food Research and Technology (2020) Vol. 247, Iss. 1, pp. 285-293
Closed Access | Times Cited: 5
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