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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:

Considerations of the use of the electronic tongue in sensory science
Carolyn F. Ross
Current Opinion in Food Science (2021) Vol. 40, pp. 87-93
Open Access | Times Cited: 45

Showing 1-25 of 45 citing articles:

Machine Learning Enhances the Performance of Bioreceptor-Free Biosensors
Kenneth Schackart, Jeong‐Yeol Yoon
Sensors (2021) Vol. 21, Iss. 16, pp. 5519-5519
Open Access | Times Cited: 68
Umami Characteristics and Taste Improvement Mechanism of Meat
Md Jakir Hossain, AMM Nurul Alam, Eun-Yeong Lee, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 3, pp. 515-532
Open Access | Times Cited: 12
Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices
Yiwen Zhu, Xirui Zhou, Yan Ping Chen, et al.
Food Chemistry (2021) Vol. 368, pp. 130849-130849
Closed Access | Times Cited: 55
A critical review of current technologies used to reduce ginkgotoxin, ginkgotoxin-5′-glucoside, ginkgolic acid, allergic glycoprotein, and cyanide in Ginkgo biloba L. seed
Isaac Duah Boateng
Food Chemistry (2022) Vol. 382, pp. 132408-132408
Closed Access | Times Cited: 35
Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose
Na Xu, Xianming Zeng, Peng Wang, et al.
Deleted Journal (2023) Vol. 13, Iss. 1, pp. 313-326
Open Access | Times Cited: 18
Quality assessment of traditional Chinese medicine based on data fusion combined with machine learning: A review
Rong Ding, Lianhui Yu, Chenghui Wang, et al.
Critical Reviews in Analytical Chemistry (2023) Vol. 54, Iss. 7, pp. 2618-2635
Closed Access | Times Cited: 16
Tri-cultured lactic-acetic acid co-fermentation improves stored jujube puree functionality, physicochemical, volatile compounds, and sensory characteristics
Turkson Antwi Boasiako, Aregbe Afusat Yinka, Yuqing Xiong, et al.
Food Bioscience (2023) Vol. 57, pp. 103534-103534
Closed Access | Times Cited: 16
Microwave heating and conduction heating pork belly: Non-volatile compounds and their correlation with taste characteristics, heat transfer modes, and matrix microstructure
Xingwei Wang, Tingting Feng, Xuejiao Wang, et al.
Meat Science (2022) Vol. 192, pp. 108899-108899
Closed Access | Times Cited: 25
Current research and emerging tools to improve fresh red meat quality
Mohammed Gagaoua, Geraldine Duffy, Carlos Álvarez, et al.
Irish Journal of Agricultural and Food Research (2022) Vol. 61, Iss. 1
Open Access | Times Cited: 22
Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions
Hao Liu, Li-Xin Ma, Jianan Chen, et al.
Foods (2023) Vol. 12, Iss. 1, pp. 217-217
Open Access | Times Cited: 15
Review of technology advances to assess rice quality traits and consumer perception
Aimi Athirah Aznan, Claudia Gonzalez Viejo, Alexis Pang, et al.
Food Research International (2023) Vol. 172, pp. 113105-113105
Closed Access | Times Cited: 15
Key non-volatile taste components and characteristics in abdominal muscle of Eriocheir sinensis under various thermal processing methods
Yuyao Shi, Zehui Qiu, Mingyu Yin, et al.
Food Chemistry (2024) Vol. 464, pp. 141902-141902
Closed Access | Times Cited: 5
Intelligent Self-Powered Biochemical Detection Enabled by Miniaturized Droplet-Based Electricity Generators
Zihan Jin, Yuhang Xue, Li Yuan, et al.
(2025)
Closed Access
Effect of different protease on the hydrolysis degree and antigenicity of cow milk protein
Xin‐Ling Chu, Ling Li, Ruosi Fang, et al.
International Journal of Food Engineering (2025)
Closed Access
Comparative Study of Chuanxiong Rhizoma and Wine‐Processed Chuanxiong Rhizoma Based on HS‐GC–MS and Intelligent Sensory Technology
Lingfang Wu, Yakun Ren, Jianying Zhan, et al.
Journal of Food Biochemistry (2025) Vol. 2025, Iss. 1
Open Access
Electronic panel for sensory assessment of food: A review on technologies integration and their benefits
S. S. Yadav, Anupama Singh, Neeraj Kumar
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Sprouting of quinoa (Chenopodium quinoa Willd.): Effect on saponin content and relation to the taste and astringency assessed by electronic tongue
Diego Suárez‐Estrella, Gigliola Borgonovo, Susanna Buratti, et al.
LWT (2021) Vol. 144, pp. 111234-111234
Open Access | Times Cited: 29
Non‐thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties
Isaac Duah Boateng, Wenxue Zhang, Yuanyuan Li, et al.
Journal of Food Science (2021) Vol. 87, Iss. 1, pp. 94-111
Closed Access | Times Cited: 27
From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage Industry
Junyi Wang, Jing Wang, Lina Qiao, et al.
Food Chemistry X (2024) Vol. 23, pp. 101542-101542
Open Access | Times Cited: 4
Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
Yujun Xu, Dequan Zhang, Ruixia Chen, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2676-2676
Open Access | Times Cited: 24
Effects of four cooking methods on flavor and sensory characteristics of scallop muscle
Yueyao Wang, Guifang Tian, Kemin Mao, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 18
Reusable Electronic Tongue Based on Transient Receptor Potential Vanilloid 1 Nanodisc‐Conjugated Graphene Field‐Effect Transistor for a Spiciness‐Related Pain Evaluation
Sung Eun Seo, Seong Gi Lim, Kyung Ho Kim, et al.
Advanced Materials (2023) Vol. 35, Iss. 19
Closed Access | Times Cited: 9
Technological tools for the measurement of sensory characteristics in food: A review
José D Martinez-Velasco, Annamaría Filomena-Ambrosio, Claudia L. Garzón‐Castro
F1000Research (2024) Vol. 12, pp. 340-340
Open Access | Times Cited: 3
Accelerated estimation of coffee sensory profiles using an AI-assisted electronic tongue
Gianmarco Gabrieli, Michał Muszyński, Thomas Édouard, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 82, pp. 103205-103205
Open Access | Times Cited: 15
A machine learning method for juice human sensory hedonic prediction using electronic sensory features
Huihui Yang, Yutang Wang, Jinyong Zhao, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100576-100576
Open Access | Times Cited: 7
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