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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:

Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables
Alyssa J. Bakke, Cody A. Stubbs, Elliott H. McDowell, et al.
Appetite (2018) Vol. 126, pp. 90-101
Closed Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Interventions for increasing fruit and vegetable consumption in children aged five years and under
Rebecca K Hodder, Kate O’Brien, Flora Tzelepis, et al.
Cochrane library (2020) Vol. 2022, Iss. 6
Open Access | Times Cited: 282
The impact of sugar consumption on stress driven, emotional and addictive behaviors
Angela Jacques, Nicholas Chaaya, Kate Beecher, et al.
Neuroscience & Biobehavioral Reviews (2019) Vol. 103, pp. 178-199
Open Access | Times Cited: 199
Anticancer activity of broccoli, its organosulfur and polyphenolic compounds
Amin Gasmi, Asma Gasmi Benahmed, Mariia Shanaida, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 8054-8072
Closed Access | Times Cited: 23
Interventions for increasing fruit and vegetable consumption in children aged five years and under
Rebecca K Hodder, Kate O’Brien, Fiona Stacey, et al.
Cochrane library (2019)
Open Access | Times Cited: 75
Satiety from healthier and functional foods
Paulo E. S. Munekata, José Ángel Pérez‐Álvarez, Mirian Pateiro, et al.
Trends in Food Science & Technology (2021) Vol. 113, pp. 397-410
Closed Access | Times Cited: 49
Factors related to sensory properties and consumer acceptance of vegetables
Ulla Hoppu, Sari Puputti, Mari Sandell
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 10, pp. 1751-1761
Closed Access | Times Cited: 48
Influences of sensory attribute intensity, emotional responses, and non-sensory factors on purchase intent toward mixed-vegetable juice products under informed tasting condition
Shilpa S. Samant, Han‐Seok Seo
Food Research International (2020) Vol. 132, pp. 109095-109095
Open Access | Times Cited: 43
The Impact of Wet Fermentation on Coffee Quality Traits and Volatile Compounds Using Digital Technologies
Hanjing Wu, Claudia Gonzalez Viejo, Sigfredo Fuentes, et al.
Fermentation (2023) Vol. 9, Iss. 1, pp. 68-68
Open Access | Times Cited: 15
Identification of salty and saltiness-enhancing peptides derived from phycocyanin in Arthrospira platensis
Yuan Lin, Qian Zhang, Di Liu, et al.
Food Bioscience (2025), pp. 106213-106213
Closed Access
Non-contact interactance NIR spectroscopy for estimating TSS and sensory sweetness in conveyor-belt transported cherry tomatoes (Lycopersicon esculentum ’Piccolo’)
Jens Petter Wold, Karen Wahlstrøm Sanden, Josefine Skaret, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2025), pp. 125962-125962
Open Access
Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken
Lili Zhang, Wen Duan, Yan Huang, et al.
International Journal of Food Properties (2020) Vol. 23, Iss. 1, pp. 1804-1824
Open Access | Times Cited: 30
Influence of Sensation and Liking on Eating and Drinking
John E. Hayes
Springer eBooks (2020), pp. 131-155
Closed Access | Times Cited: 24
Putting out the fire – Efficacy of common beverages in reducing oral burn from capsaicin
Alissa A. Nolden, Gabrielle Lenart, John E. Hayes
Physiology & Behavior (2019) Vol. 208, pp. 112557-112557
Open Access | Times Cited: 24
Blending dark green vegetables with fruits in commercially available infant foods makes them taste like fruit
Alyssa J. Bakke, Elizabeth Carney, Molly J. Higgins, et al.
Appetite (2020) Vol. 150, pp. 104652-104652
Open Access | Times Cited: 20
Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes
Jennifer L. Goza, Gregory R. Ziegler, Josephine Wee, et al.
Food Research International (2022) Vol. 158, pp. 111573-111573
Open Access | Times Cited: 12
Interactions between retronasal olfaction and taste influence vegetable liking and consumption: A psychophysical investigation
Valerie B. Duffy, John E. Hayes, Mastaneh Sharafi
Journal of Agriculture and Food Research (2020) Vol. 2, pp. 100044-100044
Open Access | Times Cited: 16
Infant and Toddler Responses to Bitter-Tasting Novel Vegetables: Findings from the Good Tastes Study
Susan L. Johnson, Kameron J. Moding, Kevin J. Grimm, et al.
Journal of Nutrition (2021) Vol. 151, Iss. 10, pp. 3240-3252
Open Access | Times Cited: 13
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
Using Herbs and Spices to Increase Vegetable Intake Among Rural Adolescents
Juliana R. Fritts, María A. Bermúdez, Rebecca L Hargrove, et al.
Journal of Nutrition Education and Behavior (2019) Vol. 51, Iss. 7, pp. 806-816.e1
Open Access | Times Cited: 14
Characterization of the Human Bitter Taste Receptor Response to Sesquiterpene Lactones from Edible Asteraceae Species and Suppression of Bitterness through pH Control
Takuya Yanagisawa, Takumi Misaka
ACS Omega (2021) Vol. 6, Iss. 6, pp. 4401-4407
Open Access | Times Cited: 12
Differences in preferred fat level, sweetener type, and amount of added sugar in chocolate milk in a choice task relate to physical activity and orthorexia
Jennifer L. Brodock, John E. Hayes, Travis D. Masterson, et al.
Appetite (2021) Vol. 163, pp. 105214-105214
Open Access | Times Cited: 12
A Critical Review of Consumer Responsibility in Promoting Sustainable Cocoa Production
Shahida Anusha Siddiqui, Ikawati Karim, Chardi Shahiya, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100818-100818
Open Access | Times Cited: 1
Role of seasoning vegetables on consumer behavior: Purchase, intake, liking, and intention to pay for larger servings
Ly Luu, Joanna Manero, Soo‐Yeun Lee, et al.
Food Quality and Preference (2020) Vol. 82, pp. 103890-103890
Open Access | Times Cited: 11
Flavor science in the context of research on electronic cigarettes
John E. Hayes, Allison N. Baker
Frontiers in Neuroscience (2022) Vol. 16
Open Access | Times Cited: 7
Application of a salt substitute in bitter taste suppression and toward better acceptance of cruciferous vegetables in diet
Davorka Gajari, Ivana Rumbak, Jasmina Ranilović, et al.
Appetite (2022) Vol. 173, pp. 105996-105996
Closed Access | Times Cited: 6
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