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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:

Vegetables and other core food groups: A comparison of key flavour and texture properties
A.A.M. Poelman, Conor M. Delahunty, Cees de Graaf
Food Quality and Preference (2016) Vol. 56, pp. 1-7
Closed Access | Times Cited: 72

Showing 26-50 of 72 citing articles:

Domestic plant food loss and waste in the United States: Environmental footprints and mitigation strategies
Huihui Sun, Yanchen Sun, Mingzhou Jin, et al.
Waste Management (2022) Vol. 150, pp. 202-207
Open Access | Times Cited: 11
Good is sweet and bad is bitter: Conflation of affective value of aromas with taste qualities in untrained participants
Lissa Davis, Cordelia A. Running
Journal of Sensory Studies (2023) Vol. 38, Iss. 3
Open Access | Times Cited: 6
Effect of Experiential Vegetable Education Program on Mediating Factors of Vegetable Consumption in Australian Primary School Students: A Cluster-Randomized Controlled Trial
A.A.M. Poelman, Maeva Cochet‐Broch, Bonnie Wiggins, et al.
Nutrients (2020) Vol. 12, Iss. 8, pp. 2343-2343
Open Access | Times Cited: 16
Vegetable Education Program Positively Affects Factors Associated With Vegetable Consumption Among Australian Primary (Elementary) Schoolchildren
A.A.M. Poelman, Maeva Cochet‐Broch, David N. Cox, et al.
Journal of Nutrition Education and Behavior (2018) Vol. 51, Iss. 4, pp. 492-497.e1
Open Access | Times Cited: 17
The effect of food shape on children’s implicit and explicit emotional response
N. da Quinta, Y. Ríos, Raquel Llorente, et al.
Food Quality and Preference (2023) Vol. 109, pp. 104921-104921
Open Access | Times Cited: 5
Do healthy diets differ in their sensory characteristics?
David N. Cox, Gilly A. Hendrie, Haidee J. Lease
Food Quality and Preference (2018) Vol. 68, pp. 12-18
Closed Access | Times Cited: 15
Combinations of vegetables can be more accepted than individual vegetables
V.L. van Stokkom, Cees de Graaf, S. Wang, et al.
Food Quality and Preference (2018) Vol. 72, pp. 147-158
Closed Access | Times Cited: 15
Texture of surimi-canned corn mixed gels with conventional water bath cooking and ohmic heating
Hwabin Jung, Ji Hoon Moon, Jae W. Park, et al.
Food Bioscience (2020) Vol. 35, pp. 100580-100580
Closed Access | Times Cited: 13
Preschooler liking of meal components: The impact of familiarity, neophobia, and sensory characteristics
Gianluca Donadini, Giorgia Spigno, Sebastiano Porretta
Journal of Sensory Studies (2021) Vol. 36, Iss. 3
Closed Access | Times Cited: 12
In-Mouth Volatile Production from Brassica Vegetables (Cauliflower) and Associations with Liking in an Adult/Child Cohort
Damian Frank, Udayasika Piyasiri, Nicholas Archer, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 39, pp. 11646-11655
Open Access | Times Cited: 12
School lunch acceptance in pre-schoolers. Liking of meals, individual meal components and quantification of leftovers for vegetable and fish dishes in a real eating situation in Italy
Gianluca Donadini, Giorgia Spigno, Maria Daria Fumi, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 28, pp. 100520-100520
Closed Access | Times Cited: 8
Quantifying the relative importance of soil moisture, nitrogen, and temperature on the urea hydrolysis rate
Lei Tao, Xihuan Sun, Xianghong Guo, et al.
Soil Science & Plant Nutrition (2017), pp. 1-8
Open Access | Times Cited: 13
Development of an effective tool for risk communication about food safety issues after the Fukushima nuclear accident: What should be considered?
Tae Jin Cho, Nan Hee Kim, Yoon Ji Hong, et al.
Food Control (2017) Vol. 79, pp. 17-26
Closed Access | Times Cited: 11
Sweetness but not sourness enhancement increases acceptance of cucumber and green capsicum purees in children
V.L. van Stokkom, A.A.M. Poelman, Cees de Graaf, et al.
Appetite (2018) Vol. 131, pp. 100-107
Closed Access | Times Cited: 11
Implementation of Parental Strategies to Improve Child Vegetable Intake: Barriers and Facilitators
Lauren Millen, Francine Overcash, Zata Vickers, et al.
Global Pediatric Health (2019) Vol. 6
Open Access | Times Cited: 10
Identification of sensory properties driving consumers' liking of commercially available kale and arugula
Sophie Barker, Rachael Moss, Matthew B. McSweeney
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 1, pp. 198-205
Closed Access | Times Cited: 9
The biological foundations of children’s food fussiness: Systematic review with narrative synthesis
Joo-Kyeong Lee, Russell Keast, Catherine G. Russell
Food Quality and Preference (2021) Vol. 97, pp. 104477-104477
Closed Access | Times Cited: 9
Fruit and vegetable consumption among 3–5-year-old Finnish children and their parents: Is there an association?
Kaisa Kähkönen, Mika Hujo, Mari Sandell, et al.
Food Quality and Preference (2020) Vol. 82, pp. 103886-103886
Open Access | Times Cited: 8
Multiple vs Single Target Vegetable Exposure to Increase Young Children's Vegetable Intake
A.A.M. Poelman, Conor M. Delahunty, Maeva Cochet‐Broch, et al.
Journal of Nutrition Education and Behavior (2019) Vol. 51, Iss. 8, pp. 985-992
Closed Access | Times Cited: 8
Relation between physicochemical characteristics and sensory profiles of cooked pumpkin varieties
T.M. de Lima A.B. de Almeida, Eliana Moreira, Mariana Buranelo Egea
Emirates Journal of Food and Agriculture (2019), pp. 697-697
Open Access | Times Cited: 8
Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling
Jovan Ilić, Igor Tomašević, Ilija Đjekić
Journal of Texture Studies (2021) Vol. 53, Iss. 2, pp. 174-184
Closed Access | Times Cited: 7
Consumer eating habits and perceptions of fresh produce quality
Amy Bowen, Alexandra Grygorczyk
Elsevier eBooks (2022), pp. 487-515
Closed Access | Times Cited: 5
What is behind a facial emoji? The effects of context, age, and gender on children’s understanding of emoji
N. da Quinta, Elena Santa Cruz, Y. Ríos, et al.
Food Quality and Preference (2022) Vol. 105, pp. 104761-104761
Closed Access | Times Cited: 5
Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green Capsicum
V.L. van Stokkom, Cees de Graaf, O. van Kooten, et al.
Journal of Food Science (2018) Vol. 83, Iss. 10, pp. 2578-2585
Closed Access | Times Cited: 7
The taste of biodiversity: science and sensory education with different varieties of a vegetable to promote acceptance among primary school children
Lisa Afonso, Sara Aboim, Patrícia Pessoa, et al.
Public Health Nutrition (2020), pp. 1-9
Open Access | Times Cited: 6

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