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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:

Sensory impact of lowering sugar content in orange nectars to design healthier, low-sugar industrialized beverages
Lívia de Lacerda de Oliveira Pineli, Lorena Andrade de Aguiar, Anndressa Fiusa, et al.
Appetite (2015) Vol. 96, pp. 239-244
Closed Access | Times Cited: 57

Showing 1-25 of 57 citing articles:

The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review
Qian Janice Wang, Line Ahm Mielby, Jonas Yde Junge, et al.
Foods (2019) Vol. 8, Iss. 6, pp. 211-211
Open Access | Times Cited: 122
Sugar reduction without compromising sensory perception. An impossible dream?
Scott C. Hutchings, Julia Low, Russell Keast
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 14, pp. 2287-2307
Closed Access | Times Cited: 112
Taxes, labels, or nudges? Public acceptance of various interventions designed to reduce sugar intake
Désirée Hagmann, Michael Siegrist, Christina Hartmann
Food Policy (2018) Vol. 79, pp. 156-165
Closed Access | Times Cited: 102
Evaluation of trends and future prospects in the use of the descriptive Check-all-that-apply method
Wanessa Braz da Silva, Wallysson Wagner Vilela Santos, Marcelo Edvan dos Santos Silva, et al.
Food Science and Biotechnology (2025)
Closed Access | Times Cited: 1
Aroma-related cross-modal interactions for sugar reduction in milk desserts: Influence on consumer perception
Florencia Alcaire, Lucía Antúnez, Letícia Vidal, et al.
Food Research International (2017) Vol. 97, pp. 45-50
Closed Access | Times Cited: 75
Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints
Lining Chen, Wei Wu, Na Zhang, et al.
Food Research International (2022) Vol. 162, pp. 112076-112076
Closed Access | Times Cited: 36
Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts
Ana Laura Velázquez, Letícia Vidal, Paula Varela, et al.
Food Research International (2019) Vol. 130, pp. 108920-108920
Open Access | Times Cited: 52
Strategies for lowering the added sugar in yogurts
Zifan Wan, Sucheta Khubber, Madhuresh Dwivedi, et al.
Food Chemistry (2020) Vol. 344, pp. 128573-128573
Closed Access | Times Cited: 48
Overview of mouthfeel from the perspective of sensory scientists in industry
Tanya L. Ditschun, Erin Riddell, Wei Qin, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
It is not all about information! Sensory experience overrides the impact of nutrition information on consumers’ choice of sugar-reduced drinks
Mayara Lima, Marcela de Alcântara, Gastón Ares, et al.
Food Quality and Preference (2018) Vol. 74, pp. 1-9
Closed Access | Times Cited: 46
Difference thresholds for added sugar in chocolate-flavoured milk: Recommendations for gradual sugar reduction
Denize Oliveira, Felipe Richter Reis, Rosires Deliza, et al.
Food Research International (2016) Vol. 89, pp. 448-453
Open Access | Times Cited: 44
Miracle fruit: An alternative sugar substitute in sour beverages
Jéssica Ferreira Rodrigues, Rafaela da Silva Andrade, Sabrina Carvalho Bastos, et al.
Appetite (2016) Vol. 107, pp. 645-653
Closed Access | Times Cited: 42
Rethinking sugar reduction in processed foods
Rosires Deliza, Mayara Lima, Gastón Ares
Current Opinion in Food Science (2021) Vol. 40, pp. 58-66
Closed Access | Times Cited: 32
The effect of health/hedonic claims on consumer hedonic and sensory perception of sugar reduction: Case study with orange/passionfruit nectars
Denize Oliveira, Gastón Ares, Rosires Deliza
Food Research International (2018) Vol. 108, pp. 111-118
Closed Access | Times Cited: 34
Expected changes in obesity after reformulation to reduce added sugars in beverages: A modeling study
Ana Basto‐Abreu, Ariela Braverman‐Bronstein, Dalia Camacho‐García‐Formentí, et al.
PLoS Medicine (2018) Vol. 15, Iss. 10, pp. e1002664-e1002664
Open Access | Times Cited: 33
Influence of information received by the consumer on the sensory perception of processed orange juice
Geovanna S. Pereira, Alice R. Honorio, Bruna dos Reis Gasparetto, et al.
Journal of Sensory Studies (2019) Vol. 34, Iss. 3
Closed Access | Times Cited: 33
Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf‐life of strawberry‐flavored yogurts with reductions of sugar
Damir D. Torrico, Jennifer Tam, Sigfredo Fuentes, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 100, Iss. 7, pp. 3024-3035
Open Access | Times Cited: 29
Sugar reduction in fruit nectars: Impact on consumers' sensory and hedonic perception
Denize Oliveira, Juliana Arena Galhardo, Gastón Ares, et al.
Food Research International (2018) Vol. 107, pp. 371-377
Closed Access | Times Cited: 29
Low‐sugar strawberry yogurt: Hedonic thresholds and expectations
Louise Bergamin Athayde de Souza, Vinícius Rodrigues Arruda Pinto, Luís Gustavo Lima Nascimento, et al.
Journal of Sensory Studies (2021) Vol. 36, Iss. 3
Closed Access | Times Cited: 22
Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices
Anne Sjoerup Bertelsen, Line Ahm Mielby, Derek V. Byrne, et al.
Foods (2020) Vol. 9, Iss. 4, pp. 395-395
Open Access | Times Cited: 23
Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception
Ana Laura Velázquez, Letícia Vidal, Florencia Alcaire, et al.
International Dairy Journal (2020) Vol. 114, pp. 104937-104937
Open Access | Times Cited: 23
Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms
Alline Artigiani Lima Tribst, Luiza Toledo Piza Falcade, Nathália Silva Carvalho, et al.
International Dairy Journal (2020) Vol. 111, pp. 104833-104833
Closed Access | Times Cited: 21
Sweet Taste Receptors and Associated Sweet Peptides: Insights into Structure and Function
Shulei Zhao, Hanyuan Zheng, Yujia Lu, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 38, pp. 13950-13964
Closed Access | Times Cited: 7
Comparison of two sugar reduction strategies with children: Case study with grape nectars
Mayara Lima, Gastón Ares, Rosires Deliza
Food Quality and Preference (2018) Vol. 71, pp. 163-167
Closed Access | Times Cited: 23
Distinct Impact of Natural Sugars from Fruit Juices and Added Sugars on Caloric Intake, Body Weight, Glycaemia, Oxidative Stress and Glycation in Diabetic Rats
Tamaeh Monteiro‐Alfredo, Beatriz Caramelo, Daniela Arbeláez, et al.
Nutrients (2021) Vol. 13, Iss. 9, pp. 2956-2956
Open Access | Times Cited: 16
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