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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:

Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume
Julie Poette, Julie Mekoue, Eric Neyraud, et al.
Flavour and Fragrance Journal (2013) Vol. 29, Iss. 1, pp. 39-49
Closed Access | Times Cited: 51

Showing 1-25 of 51 citing articles:

Food-saliva interactions: Mechanisms and implications
Ana Carolina Mosca, Jianshe Chen
Trends in Food Science & Technology (2017) Vol. 66, pp. 125-134
Closed Access | Times Cited: 171
Lipolysis and Metabolism of Fatty Acids in Cheese
Anne Thierry, Yvonne F. Collins, María C. Abeijón Mukdsi, et al.
Elsevier eBooks (2017), pp. 423-444
Closed Access | Times Cited: 113
Taste Perception of Nutrients Found in Nutritional Supplements: A Review
Thomas Delompré, Élisabeth Guichard, Loı̈c Briand, et al.
Nutrients (2019) Vol. 11, Iss. 9, pp. 2050-2050
Open Access | Times Cited: 76
Retention effect of human saliva on aroma release and respective contribution of salivary mucin and α-amylase
Sandy Pagès-Hélary, Isabelle Andriot, Élisabeth Guichard, et al.
Food Research International (2014) Vol. 64, pp. 424-431
Closed Access | Times Cited: 89
Associations between Orosensory Perception of Oleic Acid, the Common Single Nucleotide Polymorphisms (rs1761667 and rs1527483) in the CD36 Gene, and 6-n-Propylthiouracil (PROP) Tasting
Melania Melis, Giorgia Sollai, Patrizia Muroni, et al.
Nutrients (2015) Vol. 7, Iss. 3, pp. 2068-2084
Open Access | Times Cited: 76
Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing
Gilles Féron, Charfedinne Ayed, El Mostafa Qannari, et al.
PLoS ONE (2014) Vol. 9, Iss. 4, pp. e93113-e93113
Open Access | Times Cited: 73
Salivary Composition Is Associated with Liking and Usual Nutrient Intake
Caroline Méjean, Martine Morzel, Eric Neyraud, et al.
PLoS ONE (2015) Vol. 10, Iss. 9, pp. e0137473-e0137473
Open Access | Times Cited: 71
Understanding the Role of Saliva in Aroma Release from Wine by Using Static and Dynamic Headspace Conditions
Carolina Muñoz‐González, Gilles Féron, Élisabeth Guichard, et al.
Journal of Agricultural and Food Chemistry (2014) Vol. 62, Iss. 33, pp. 8274-8288
Open Access | Times Cited: 70
Main effects of human saliva on flavour perception and the potential contribution to food consumption
Carolina Muñoz‐González, Gilles Féron, Francis Canon
Proceedings of The Nutrition Society (2018) Vol. 77, Iss. 4, pp. 423-431
Open Access | Times Cited: 62
Modifying the texture of foods for infants and young children
Sophie Nicklaus, Lauriane Demonteil, Carole Tournier
Elsevier eBooks (2015), pp. 187-222
Closed Access | Times Cited: 50
Differences in the Density of Fungiform Papillae and Composition of Saliva in Patients With Taste Disorders Compared to Healthy Controls
Ute Walliczek‐Dworschak, Franz Schöps, Gilles Féron, et al.
Chemical Senses (2017) Vol. 42, Iss. 8, pp. 699-708
Closed Access | Times Cited: 48
The Relationship Between Salivary Redox, Diet, and Food Flavor Perception
Mathieu Schwartz, Fabrice Neiers, Gilles Féron, et al.
Frontiers in Nutrition (2021) Vol. 7
Open Access | Times Cited: 33
An Electronic Nose Analysis of the Headspace from Extra-Virgin Olive Oil–Saliva Interactions and Its Ability to Differentiate Between Individuals Based on Body Mass Index
Alessandro Genovese, Andrea Balivo, Nicola Caporaso, et al.
Chemosensors (2025) Vol. 13, Iss. 2, pp. 40-40
Open Access
Salivary markers of taste sensitivity to oleic acid: a combined proteomics and metabolomics approach
Rana Mounayar, Martine Morzel, Hélène Brignot, et al.
Metabolomics (2013) Vol. 10, Iss. 4, pp. 688-696
Open Access | Times Cited: 52
Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams
Charfedinne Ayed, Sara I.F.S. Martins, Ann‐Marie Williamson, et al.
Food Chemistry (2017) Vol. 267, pp. 132-139
Closed Access | Times Cited: 48
Obese Subjects With Specific Gustatory Papillae Microbiota and Salivary Cues Display an Impairment to Sense Lipids
Philippe Besnard, Jeffrey E. Christensen, Hélène Brignot, et al.
Scientific Reports (2018) Vol. 8, Iss. 1
Open Access | Times Cited: 46
Controversies in fat perception
Jaana M. Heinze, Hubert Preißl, Andreas Fritsche, et al.
Physiology & Behavior (2015) Vol. 152, pp. 479-493
Closed Access | Times Cited: 44
Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition
Anne Meynier, Claude Génot
OCL (2017) Vol. 24, Iss. 2, pp. D202-D202
Open Access | Times Cited: 40
Physiological mechanisms explaining human differences in fat perception and liking in food spreads-a review
Élisabeth Guichard, Verónica Galindo‐Cuspinera, Gilles Féron
Trends in Food Science & Technology (2018) Vol. 74, pp. 46-55
Open Access | Times Cited: 39
Role of Saliva in Oral Food Perception
Eric Neyraud
Monographs in oral science (2014), pp. 61-70
Closed Access | Times Cited: 37
How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case study
Ana Carolina Mosca, Markus Stieger, Eric Neyraud, et al.
Journal of Texture Studies (2018) Vol. 50, Iss. 1, pp. 53-61
Open Access | Times Cited: 37
Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters
E. Guichard, M. Repoux, El Mostafa Qannari, et al.
Food & Function (2016) Vol. 8, Iss. 2, pp. 615-628
Open Access | Times Cited: 34
Unstimulated saliva: Background noise in taste molecules
Gilles Féron
Journal of Texture Studies (2018) Vol. 50, Iss. 1, pp. 6-18
Open Access | Times Cited: 32
Oral Fat Sensitivity in Humans: Links to Saliva Composition Before and After Stimulation by Oleic Acid
Rana Mounayar, Chantal Septier, Claire Chabanet, et al.
Chemosensory Perception (2013) Vol. 6, Iss. 3, pp. 118-126
Closed Access | Times Cited: 33
Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing
Hélène Labouré, M. Repoux, Philippe Courcoux, et al.
Food Research International (2014) Vol. 64, pp. 692-700
Closed Access | Times Cited: 32
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