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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.

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Showing 1-25 of 86 citing articles:

Sensory Analysis and Consumer Research in New Meat Products Development
Claudia Ruíz‐Capillas, Ana M. Herrero, Tatiana Pintado, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 429-429
Open Access | Times Cited: 108
Leveraging artificial intelligence and advanced food processing techniques for enhanced food safety, quality, and security: a comprehensive review
Sambandh Bhusan Dhal, Debashish Kar
Deleted Journal (2025) Vol. 7, Iss. 1
Open Access | Times Cited: 11
Sensory Analysis and Consumer Research in New Product Development
Claudia Ruíz‐Capillas, Ana M. Herrero
Foods (2021) Vol. 10, Iss. 3, pp. 582-582
Open Access | Times Cited: 62
Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties
Ancuta Nartea, Anastasiya Kuhalskaya, Benedetta Fanesi, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1953-1985
Open Access | Times Cited: 28
Cross-Brand Machine Learning of Coffee’s Temporal Liking from Temporal Dominance of Sensations Curves
Hiroharu Natsume, Shogo Okamoto
Applied Sciences (2025) Vol. 15, Iss. 2, pp. 948-948
Open Access | Times Cited: 1
Sensory Evaluation Techniques
Ashok Kumar Yadav, Sudhir Kumar, Sandeep Janghu, et al.
Advances in environmental engineering and green technologies book series (2024), pp. 177-196
Closed Access | Times Cited: 8
Sensory Analysis for Cow Milk Product Development Using High Pressure Processing (HPP) in the Dairy Industry
Shu Huey Lim, Nyuk Ling Chin, Alifdalino Sulaiman, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1233-1233
Open Access | Times Cited: 26
Multidisciplinary evaluation of plant growth promoting rhizobacteria on soil microbiome and strawberry quality
Jun Haeng Nam, Alyssa Thibodeau, Yanping Qian, et al.
AMB Express (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 11
Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils
Giuliana Garofalo, Marialetizia Ponte, Carlo Greco, et al.
Antioxidants (2023) Vol. 12, Iss. 6, pp. 1293-1293
Open Access | Times Cited: 11
Recent Developments in Sensory Assessment and Consumer Preference Techniques
Mohammed A. Bareen, K. M. Prasannakumaran, Jatindra K. Sahu
Food engineering series (2025), pp. 369-402
Closed Access
Comparing Realities: Bridging Traditional Sensory Testing to Virtual Reality
Abdul Hannan Bin Zulkarnain, Zoltán Kókai, Attila Gere
(2025)
Closed Access
Functional and sensory properties of iron and folic acid fortified NABE-3 bean and silver fish composite instant flour
Geoffrey Ssepuuya, Sharon Hooper, Khadijah Nakyinsige, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
From waste to value: Integrating legume byproducts into sustainable industrialization
Jing‐Chao Yu, Ying Wu, Weon‐Sun Shin
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 3
Open Access
New Food Product Development: Utilization of Valuable Fruit and Vegetable by-Products in Product Design
Artur Głuchowski, Katarzyna Świąder, Małgorzata Moczkowska-Wyrwisz
Methods and protocols in food science (2025), pp. 75-82
Closed Access
Inhibitory effects of some hydrocolloids on the formation of N-(carboxymethyl) lysine and N-(carboxyethyl) lysine in chemical models and fish patties
Xin Xu, Tian Xue, Qingqing Jiang, et al.
LWT (2022) Vol. 162, pp. 113431-113431
Open Access | Times Cited: 17
Environmental assessment of a hot sauce: involving stakeholders in the development of new food products
Paula Torán-Pereg, Stéfani Novoa, Laura Vázquez‐Araújo, et al.
Journal of Cleaner Production (2025), pp. 144983-144983
Closed Access
Standardized preparation procedure of “thong ake,” a traditional Thai sweetened rice–egg yolk cake, with increased dietary fiber content and reduced sugar content
Juthamas Chamnandee, Chanakan Montatipkul, Nuti Hutasingh, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Effects of bran-enriched flour blends on the antioxidant properties, nutritional quality, and glycemic control of high-fiber biscuits
Brice Ulrich Saha Foudjo, Choumessi Tchewonpi Aphrodite, Ismael Ngnie‐Teta, et al.
(2025) Vol. 3
Open Access
Development and characterization of non-dairy probiotic chickpea (Sattu) powder by spray drying: an alternative for lactose intolerance and casein allergy
Suhail Ahmad Bhat, Tanuja Srivastava, D. C. Saxena, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Exploring the sensory characteristics and understanding consumer acceptance of gluten-free pasta
Vilma Xhakollari, Giulia Maria Daniele, Marta Cianciabella, et al.
European Food Research and Technology (2025)
Closed Access
Enhanced Elderberry Snack Bars: A Sensory, Nutritional, and Rheological Evaluation
Ioana Mariana Haș, Dan Cristian Vodnar, Alexa Florina Bungău, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3544-3544
Open Access | Times Cited: 9
Technological tools for the measurement of sensory characteristics in food: A review
José D Martinez-Velasco, Annamaría Filomena-Ambrosio, Claudia L. Garzón‐Castro
F1000Research (2024) Vol. 12, pp. 340-340
Open Access | Times Cited: 3
Study on the effect of different bitter masking inhibitors on the bitter masking of Zanthoxylum bungeanum Maxim
Jingxuan Ke, Yabin Wang, Tingting Luo, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100894-100894
Closed Access | Times Cited: 3
Meat-analog made from Javanese Grasshopper, kidney beans, and elephant foot yam as a high-protein and low-cholesterol product
Nabila Sukma Priyatnasari, Eny Palupi, Fayza Kamila, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101071-101071
Open Access | Times Cited: 3
Understanding consumer preferences to develop dahi using pineapple pomace powder and monk-fruit extract
Sparsh Gumber, Shiv Kumar, Rekha Kaushik, et al.
Journal of Food Science and Technology (2024) Vol. 61, Iss. 8, pp. 1525-1535
Closed Access | Times Cited: 2
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