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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:

Masking Bitter Taste by Molecules
Jakob P. Ley
Chemosensory Perception (2008) Vol. 1, Iss. 1, pp. 58-77
Closed Access | Times Cited: 187

Showing 1-25 of 187 citing articles:

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
Cindy J. Zhao, Andreas Schieber, Michael G. Gänzle
Food Research International (2016) Vol. 89, pp. 39-47
Closed Access | Times Cited: 553
Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?
Eléonore Bouyer, Ghozlène Mekhloufi, Véronique Rosilio, et al.
International Journal of Pharmaceutics (2012) Vol. 436, Iss. 1-2, pp. 359-378
Closed Access | Times Cited: 506
Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health
M. Ellin Doyle, Kathleen A. Glass
Comprehensive Reviews in Food Science and Food Safety (2009) Vol. 9, Iss. 1, pp. 44-56
Closed Access | Times Cited: 376
Reducing Sodium in Foods: The Effect on Flavor
Djin Gie Liem, Fatemeh Miremadi, Russell Keast
Nutrients (2011) Vol. 3, Iss. 6, pp. 694-711
Open Access | Times Cited: 278
The Relevance of Higher Plants in Lead Compound Discovery Programs
A. Douglas Kinghorn, Pan Li, Joshua N. Fletcher, et al.
Journal of Natural Products (2011) Vol. 74, Iss. 6, pp. 1539-1555
Open Access | Times Cited: 259
Sodium intake and its reduction by food reformulation in the European Union — A review
Loreen Kloss, Julia Dawn Meyer, Lutz Graeve, et al.
NFS Journal (2015) Vol. 1, pp. 9-19
Open Access | Times Cited: 259
Allelic Variation in TAS2R Bitter Receptor Genes Associates with Variation in Sensations from and Ingestive Behaviors toward Common Bitter Beverages in Adults
John E. Hayes, Margaret R. Wallace, Valerie S. Knopik, et al.
Chemical Senses (2010) Vol. 36, Iss. 3, pp. 311-319
Open Access | Times Cited: 241
New Developments and Applications of Bacteriocins and Peptides in Foods
Susan Mills, Catherine Stanton, Colin Hill, et al.
Annual Review of Food Science and Technology (2011) Vol. 2, Iss. 1, pp. 299-329
Closed Access | Times Cited: 144
Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review
Dongxiao Sun‐Waterhouse, Sandhya S. Wadhwa
Food and Bioprocess Technology (2012) Vol. 6, Iss. 3, pp. 607-627
Closed Access | Times Cited: 139
Bitter taste receptor research comes of age: From characterization to modulation of TAS2Rs
Maik Behrens, Wolfgang Meyerhof
Seminars in Cell and Developmental Biology (2012) Vol. 24, Iss. 3, pp. 215-221
Closed Access | Times Cited: 120
The bitter pill: clinical drugs that activate the human bitter taste receptor TAS2R14
Anat Levit, Stefanie Nowak, Maximilian Peters, et al.
The FASEB Journal (2013) Vol. 28, Iss. 3, pp. 1181-1197
Closed Access | Times Cited: 116
Extrasensory perception: Odorant and taste receptors beyond the nose and mouth
Simon R. Foster, Eugeni Roura, Walter G. Thomas
Pharmacology & Therapeutics (2013) Vol. 142, Iss. 1, pp. 41-61
Closed Access | Times Cited: 108
6-Methoxyflavanones as Bitter Taste Receptor Blockers for hTAS2R39
Wibke S. U. Roland, Robin J. Gouka, Harry Gruppen, et al.
PLoS ONE (2014) Vol. 9, Iss. 4, pp. e94451-e94451
Open Access | Times Cited: 106
A review of emerging technologies enabling improved solid oral dosage form manufacturing and processing
Muhammad Sohail Arshad, Saman Zafar, Bushra Yousef, et al.
Advanced Drug Delivery Reviews (2021) Vol. 178, pp. 113840-113840
Open Access | Times Cited: 100
Bitter taste receptors: Novel insights into the biochemistry and pharmacology
Appalaraju Jaggupilli, Ryan Howard, Jasbir Upadhyaya, et al.
The International Journal of Biochemistry & Cell Biology (2016) Vol. 77, pp. 184-196
Closed Access | Times Cited: 89
Encapsulation of natural active compounds, enzymes, and probiotics for fruit juice fortification, preservation, and processing: An overview
Elissa Ephrem, Amal Najjar, Catherine Charcosset, et al.
Journal of Functional Foods (2018) Vol. 48, pp. 65-84
Closed Access | Times Cited: 83
Biochemical Profile and Antioxidant Activity of Dried Fruit Produced from Apricot Cultivars Grown in Latvia
Karina Juhņeviča-Radenkova, I. Krasnova, Dalija Segliņa, et al.
Horticulturae (2024) Vol. 10, Iss. 3, pp. 205-205
Open Access | Times Cited: 8
Receptor Agonism and Antagonism of Dietary Bitter Compounds
Anne Brockhoff, Maik Behrens, Natacha Roudnitzky, et al.
Journal of Neuroscience (2011) Vol. 31, Iss. 41, pp. 14775-14782
Open Access | Times Cited: 109
Amino Acid Derivatives as Bitter Taste Receptor (T2R) Blockers
Sai P. Pydi, Tyler Sobotkiewicz, Rohini Billakanti, et al.
Journal of Biological Chemistry (2014) Vol. 289, Iss. 36, pp. 25054-25066
Open Access | Times Cited: 85
Antioxidant activity and consumer acceptance of grape seed flour‐containing food products
Maria U. Rosales Soto, Kelsie Brown, Carolyn F. Ross
International Journal of Food Science & Technology (2011) Vol. 47, Iss. 3, pp. 592-602
Closed Access | Times Cited: 83
Modifying Bitterness in Functional Food Systems
Nicole J. Gaudette, Gary J. Pickering
Critical Reviews in Food Science and Nutrition (2013) Vol. 53, Iss. 5, pp. 464-481
Closed Access | Times Cited: 76
Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review
Yu Fu, Jingru Chen, Kathrine H. Bak, et al.
International Journal of Food Science & Technology (2018) Vol. 54, Iss. 4, pp. 978-986
Closed Access | Times Cited: 73
New insights into the relationship between taste perception and oral microbiota composition
Camilla Cattaneo, Giorgio Gargari, Ranjan Koirala, et al.
Scientific Reports (2019) Vol. 9, Iss. 1
Open Access | Times Cited: 73
Quality, composition and antioxidant activity of Algerian wild olive (Olea europaea L. subsp. Oleaster) oil
Khalida Bouarroudj, Abderezak Tamendjari, Romain Larbat
Industrial Crops and Products (2016) Vol. 83, pp. 484-491
Open Access | Times Cited: 70
Debittering of citrus juice by different processing methods: A novel approach for food industry and agro-industrial sector
Sukhvinder Singh Purewal, Kawaljit Singh Sandhu
Scientia Horticulturae (2020) Vol. 276, pp. 109750-109750
Closed Access | Times Cited: 61
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