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:
Low‐sugar strawberry yogurt: Hedonic thresholds and expectations
Louise Bergamin Athayde de Souza, Vinícius Rodrigues Arruda Pinto, Luís Gustavo Lima Nascimento, et al.
Journal of Sensory Studies (2021) Vol. 36, Iss. 3
Closed Access | Times Cited: 22
Louise Bergamin Athayde de Souza, Vinícius Rodrigues Arruda Pinto, Luís Gustavo Lima Nascimento, et al.
Journal of Sensory Studies (2021) Vol. 36, Iss. 3
Closed Access | Times Cited: 22
Showing 22 citing articles:
Consumers’ Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review
Sergio Erick García‐Barrón, Rosa Pilar Carmona-Escutia, Enrique J. Herrera-López, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 713-713
Open Access | Times Cited: 1
Sergio Erick García‐Barrón, Rosa Pilar Carmona-Escutia, Enrique J. Herrera-López, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 713-713
Open Access | Times Cited: 1
Perceived healthiness of foods: A systematic review of qualitative studies
Vinícius Rodrigues Arruda Pinto, Rafael Faria de Abreu Campos, Felipe Rocha, et al.
Future Foods (2021) Vol. 4, pp. 100056-100056
Open Access | Times Cited: 50
Vinícius Rodrigues Arruda Pinto, Rafael Faria de Abreu Campos, Felipe Rocha, et al.
Future Foods (2021) Vol. 4, pp. 100056-100056
Open Access | Times Cited: 50
Sweet music influences sensory and hedonic perception of food products with varying sugar levels
David Guedes, Marília Prada, Elsa Lamy, et al.
Food Quality and Preference (2022) Vol. 104, pp. 104752-104752
Open Access | Times Cited: 19
David Guedes, Marília Prada, Elsa Lamy, et al.
Food Quality and Preference (2022) Vol. 104, pp. 104752-104752
Open Access | Times Cited: 19
Trends in Dairy Products: New Ingredients and Ultrasound-Based Processing
Carla Roana Monteiro Rudke, Callebe Camelo‐Silva, Adenilson Renato Rudke, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 4, pp. 811-827
Closed Access | Times Cited: 10
Carla Roana Monteiro Rudke, Callebe Camelo‐Silva, Adenilson Renato Rudke, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 4, pp. 811-827
Closed Access | Times Cited: 10
New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic
Thaís do Carmo Vieira, Vinícius Rodrigues Arruda Pinto, Felipe Rocha, et al.
Food Research International (2022) Vol. 161, pp. 111822-111822
Open Access | Times Cited: 10
Thaís do Carmo Vieira, Vinícius Rodrigues Arruda Pinto, Felipe Rocha, et al.
Food Research International (2022) Vol. 161, pp. 111822-111822
Open Access | Times Cited: 10
Recent advance in technological innovations of sugar-reduced products
Gaopeng Zhang, Lyu Zhang, Ishtiaq Ahmad, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 15, pp. 5128-5142
Closed Access | Times Cited: 8
Gaopeng Zhang, Lyu Zhang, Ishtiaq Ahmad, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 15, pp. 5128-5142
Closed Access | Times Cited: 8
Optimization of Fermentation and Sensory Quality of Mango Yogurt Using Various Sucrose Concentration Fermented by Lacticaseibaciluus paracasei Strain Shirota
Irda Sayuti, Darmawati Darmawati, Jumari Jumari, et al.
Deleted Journal (2024) Vol. 10, Iss. 1, pp. 294-303
Open Access | Times Cited: 1
Irda Sayuti, Darmawati Darmawati, Jumari Jumari, et al.
Deleted Journal (2024) Vol. 10, Iss. 1, pp. 294-303
Open Access | Times Cited: 1
Global Sugar Reduction Trends and Challenges: Exploring Aroma Sweetening as an Alternative to Sugar Reduction
Di Zhao, Yue Chen, Jiayi Xia, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104602-104602
Closed Access | Times Cited: 1
Di Zhao, Yue Chen, Jiayi Xia, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104602-104602
Closed Access | Times Cited: 1
Sensory dynamic profile and consumer acceptance of short-dough biscuits with reduced sucrose and thaumatin addition
Cintia Akina Kawakami, Miriam Mabel Selani, Erick Saldaña, et al.
Food Research International (2024) Vol. 200, pp. 115524-115524
Closed Access | Times Cited: 1
Cintia Akina Kawakami, Miriam Mabel Selani, Erick Saldaña, et al.
Food Research International (2024) Vol. 200, pp. 115524-115524
Closed Access | Times Cited: 1
Investigation of the effects of pomegranate juice addition on physicochemical, microbiological, and functional properties of set and stirred yogurts
Mohammad‐Taghi Golmakani, Mohammad Hadi Eskandari, S. Kooshesh, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 12, pp. 6662-6671
Open Access | Times Cited: 8
Mohammad‐Taghi Golmakani, Mohammad Hadi Eskandari, S. Kooshesh, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 12, pp. 6662-6671
Open Access | Times Cited: 8
Do the Colors of the Label and the Sweetening Agent Information Influence the Sensory Expectations Consumer? A Case Study with Skyr-Type Yogurt
Cecília Teresa Muniz Pereira, Alessandra Cazelatto de Medeiros, Marcella Benetti Ventura, et al.
Foods (2022) Vol. 11, Iss. 2, pp. 167-167
Open Access | Times Cited: 6
Cecília Teresa Muniz Pereira, Alessandra Cazelatto de Medeiros, Marcella Benetti Ventura, et al.
Foods (2022) Vol. 11, Iss. 2, pp. 167-167
Open Access | Times Cited: 6
Sensory Profile of Yoghurt and Related Products
Amanda A. Prestes, Elane Schwinden Prudêncio, Maria Helena Machado Canella, et al.
(2023), pp. 103-119
Closed Access | Times Cited: 3
Amanda A. Prestes, Elane Schwinden Prudêncio, Maria Helena Machado Canella, et al.
(2023), pp. 103-119
Closed Access | Times Cited: 3
Development and storage stability of conjugated linoleic acid fortified yogurt
Sadia NAEEM, Nazir Ahmad, Muhammad Imran, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 4
Sadia NAEEM, Nazir Ahmad, Muhammad Imran, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 4
Sugar content in yogurts: What information is provided to consumers on the label?
Lara Martínez, Gisela Ávalo, Agustina Villegas, et al.
Journal of Food Composition and Analysis (2023) Vol. 127, pp. 105923-105923
Closed Access | Times Cited: 2
Lara Martínez, Gisela Ávalo, Agustina Villegas, et al.
Journal of Food Composition and Analysis (2023) Vol. 127, pp. 105923-105923
Closed Access | Times Cited: 2
Sensory Characteristics and Consumer Liking of Basil Syrups (Ocimum basilicum L.) in Different Sensory Settings
Ervina Ervina, Kyle Bryant, Dwi Larasatie Nur Fibri, et al.
Polish Journal of Food and Nutrition Sciences (2023), pp. 233-241
Open Access | Times Cited: 1
Ervina Ervina, Kyle Bryant, Dwi Larasatie Nur Fibri, et al.
Polish Journal of Food and Nutrition Sciences (2023), pp. 233-241
Open Access | Times Cited: 1
Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents
Luis Manuel Sánchez-Siles, Sergio Román, Juan Francisco Haro‐Vicente, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 2
Luis Manuel Sánchez-Siles, Sergio Román, Juan Francisco Haro‐Vicente, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 2
Proposal for determining valence and arousal thresholds: Compromised pleasure threshold, unpleasure threshold, and arousal threshold
Vinícius Rodrigues Arruda Pinto, Tarcísio Lima Filho, Valéria Paula Rodrigues Minim, et al.
Journal of Sensory Studies (2021) Vol. 37, Iss. 2
Closed Access | Times Cited: 2
Vinícius Rodrigues Arruda Pinto, Tarcísio Lima Filho, Valéria Paula Rodrigues Minim, et al.
Journal of Sensory Studies (2021) Vol. 37, Iss. 2
Closed Access | Times Cited: 2
Optimization of process technology and quality analysis of a new yogurt fortified with Morchella esculenta
Qianqian TONG, Yan Shoubao, Shunchang WANG, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 1
Qianqian TONG, Yan Shoubao, Shunchang WANG, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 1
Influence of phosphates in reduction of the aftertaste of steviol glycoside (derived from Stevia rebaudiana Bertoni) in black tea drinks
Fernanda Lopes da Silva, Vinícius Rodrigues Arruda Pinto, Louise Bergamin Athayde de Souza, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Closed Access | Times Cited: 1
Fernanda Lopes da Silva, Vinícius Rodrigues Arruda Pinto, Louise Bergamin Athayde de Souza, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Closed Access | Times Cited: 1
Associations between sugar reduction and sensory acceptance in foodstuffs: Insights from a systematic review and meta-analysis
Karina Eduardo, Erick Saldaña
AgroScience Research (2023) Vol. 1, Iss. 1, pp. 27-35
Open Access
Karina Eduardo, Erick Saldaña
AgroScience Research (2023) Vol. 1, Iss. 1, pp. 27-35
Open Access
Food- evoked emotions: comforting hints and psychophysics
Vinícius Rodrigues Arruda Pinto
(2022)
Open Access
Vinícius Rodrigues Arruda Pinto
(2022)
Open Access
Mango flavor prebiotic skyr yogurt sweetened natural sweeteners
Cecília Teresa Muniz Pereira
(2021)
Open Access
Cecília Teresa Muniz Pereira
(2021)
Open Access
