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:
Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling
Anne Sjoerup Bertelsen, Line Ahm Mielby, Niki Alexi, et al.
Chemical Senses (2020) Vol. 45, Iss. 4, pp. 293-301
Closed Access | Times Cited: 40
Anne Sjoerup Bertelsen, Line Ahm Mielby, Niki Alexi, et al.
Chemical Senses (2020) Vol. 45, Iss. 4, pp. 293-301
Closed Access | Times Cited: 40
Showing 26-50 of 40 citing articles:
Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies
Naz Erdem, Neslihan Göncüoğlu Taş, Tolgahan Kocadağlı, et al.
Food Chemistry (2023) Vol. 425, pp. 136490-136490
Closed Access | Times Cited: 2
Naz Erdem, Neslihan Göncüoğlu Taş, Tolgahan Kocadağlı, et al.
Food Chemistry (2023) Vol. 425, pp. 136490-136490
Closed Access | Times Cited: 2
Analysis of the Sweetening Effects of Lactone and Ketone Compounds in Cheddar Cheese Matrix Using Sensory Analysis and Molecular Simulation
Huaixiang Tian, Ningwei Huang, Chang Ge, et al.
(2024)
Closed Access
Huaixiang Tian, Ningwei Huang, Chang Ge, et al.
(2024)
Closed Access
Analysis of the sweetening effects of lactone and ketone compounds in a Cheddar cheese matrix using sensory analysis and molecular simulation
Huaixiang Tian, Ningwei Huang, Chang Ge, et al.
LWT (2024), pp. 116767-116767
Open Access
Huaixiang Tian, Ningwei Huang, Chang Ge, et al.
LWT (2024), pp. 116767-116767
Open Access
Tailoring sweetness sensitivity cued by affective pictures
Ying Wen, Huajing Yang, Z.W. Kang, et al.
Food Quality and Preference (2024) Vol. 114, pp. 105103-105103
Closed Access
Ying Wen, Huajing Yang, Z.W. Kang, et al.
Food Quality and Preference (2024) Vol. 114, pp. 105103-105103
Closed Access
Sugar Replacement in Chocolate-Flavored Milk: Differences in Consumer Segments’ Liking of Sweetener Systems Relate to Temporal Perception
Glenn Andersen, Caroline Laura Dam Christensen, John C. Castura, et al.
Beverages (2024) Vol. 10, Iss. 3, pp. 54-54
Open Access
Glenn Andersen, Caroline Laura Dam Christensen, John C. Castura, et al.
Beverages (2024) Vol. 10, Iss. 3, pp. 54-54
Open Access
Identification of characteristic compounds of sweet orange oil and their sweetening effects on the sucrose solution with sweetness meter, sensory analysis, electronic tongue, and molecular dynamics simulation
Rujun Zhou, Jiancai Zhu, Yunwei Niu, et al.
Food Chemistry (2024) Vol. 461, pp. 140815-140815
Closed Access
Rujun Zhou, Jiancai Zhu, Yunwei Niu, et al.
Food Chemistry (2024) Vol. 461, pp. 140815-140815
Closed Access
Relationship between consumer acceptance, sensory characteristics, and physicochemical characteristics of "Fuji" apples from different origins
Yuxuan Zhu, Shuying Wang, Baoqing Zhu, et al.
Journal of Food Science (2024)
Closed Access
Yuxuan Zhu, Shuying Wang, Baoqing Zhu, et al.
Journal of Food Science (2024)
Closed Access
Mechanism of sweetening effect of 2-methylbutyric acid and other 9 acids from sweet orange investigated by sensory evaluation, electronic tongue, and molecular simulation
ZuoBing Xiao, Baifei Shen, Yunwei Niu, et al.
Research Square (Research Square) (2024)
Open Access
ZuoBing Xiao, Baifei Shen, Yunwei Niu, et al.
Research Square (Research Square) (2024)
Open Access
Exploring Putative Kokumi Oligopeptides in Classic Sparkling Wines with a UHPLC-ESI-MS/MS Targeted Protocol
Daniele Perenzoni, Luca Dellafiora, Florinda Perugino, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 47, pp. 26189-26208
Closed Access
Daniele Perenzoni, Luca Dellafiora, Florinda Perugino, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 47, pp. 26189-26208
Closed Access
Short communication: Reducing tannic acid astringency with aromas - effectiveness of whisky lactone and isoamyl acetate
Alix Rollinat, Christophe Martin, Noémie Herrmann, et al.
Food Chemistry (2024) Vol. 469, pp. 142299-142299
Closed Access
Alix Rollinat, Christophe Martin, Noémie Herrmann, et al.
Food Chemistry (2024) Vol. 469, pp. 142299-142299
Closed Access
The processing of shaking and standing improves the taste quality of summer black tea
Lunfang Huang, Guojian Deng, Yulin Fan, et al.
Food Research International (2024) Vol. 201, pp. 115545-115545
Closed Access
Lunfang Huang, Guojian Deng, Yulin Fan, et al.
Food Research International (2024) Vol. 201, pp. 115545-115545
Closed Access
Metabolic effects of colour- and odour-induced sweetness enhancement
Qian Janice Wang, Camile Maria Costa Correa, Sofie Korsgaard Andersen, et al.
Food Quality and Preference (2023) Vol. 113, pp. 105056-105056
Open Access | Times Cited: 1
Qian Janice Wang, Camile Maria Costa Correa, Sofie Korsgaard Andersen, et al.
Food Quality and Preference (2023) Vol. 113, pp. 105056-105056
Open Access | Times Cited: 1
Impact of odorants on perception of sweetness by honey bees
Allyson V. Pel, Byron N. Van Nest, Stephanie R. Hathaway, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2023)
Open Access
Allyson V. Pel, Byron N. Van Nest, Stephanie R. Hathaway, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2023)
Open Access
Enhancing sweetness perception with vanilla extract: Strategy for developing low-sugar food formulations for the elderly
Aussama Soontrunnarudrungsri, Withida Chantrapornchai, Hathairat Rimkeeree
Agriculture and Natural Resources (2023) Vol. 57, Iss. 6
Open Access
Aussama Soontrunnarudrungsri, Withida Chantrapornchai, Hathairat Rimkeeree
Agriculture and Natural Resources (2023) Vol. 57, Iss. 6
Open Access
Impact of odorants on perception of sweetness by honey bees
Allyson V. Pel, Byron N. Van Nest, Stephanie R. Hathaway, et al.
PLoS ONE (2023) Vol. 18, Iss. 12, pp. e0290129-e0290129
Open Access
Allyson V. Pel, Byron N. Van Nest, Stephanie R. Hathaway, et al.
PLoS ONE (2023) Vol. 18, Iss. 12, pp. e0290129-e0290129
Open Access
