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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:

Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status
Qian Yang, Tracey Hollowood, Joanne Hort
Food Quality and Preference (2014) Vol. 38, pp. 83-91
Open Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Future directions in sensory and consumer science: Four perspectives and audience voting
Sara R. Jaeger, Joanne Hort, Christelle Porcherot, et al.
Food Quality and Preference (2016) Vol. 56, pp. 301-309
Closed Access | Times Cited: 125
TIME-DEPENDENT CHANGES IN THE EARLY SALIVARY PROTEOME AFTER THE ORAL STIMULATION WITH WINE DIFFERS BY INDIVIDUAL 6-n-PROPYLTHIOURACIL (PROP) TASTER STATUS
Rafael I. Velázquez-Martínez, Carolina Muñoz‐González, Agustín J. Ramiréz, et al.
Food & Function (2025)
Open Access
New Thermal Taste Actuation Technology for Future Multisensory Virtual Reality and Internet
Kasun Karunanayaka, Nurafiqah Johari, Surina Hariri, et al.
IEEE Transactions on Visualization and Computer Graphics (2018) Vol. 24, Iss. 4, pp. 1496-1505
Open Access | Times Cited: 44
Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis
Qian Yang, Ann‐Marie Williamson, Anne Hasted, et al.
Food Quality and Preference (2020) Vol. 83, pp. 103928-103928
Open Access | Times Cited: 35
The impact of PROP and thermal taster status on the emotional response to beer
Qian Yang, R. Dorado, Carolina Chaya, et al.
Food Quality and Preference (2018) Vol. 68, pp. 420-430
Open Access | Times Cited: 37
Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage
Qian Yang, Micaela Kraft, Yuchi Shen, et al.
Food Quality and Preference (2019) Vol. 75, pp. 133-144
Open Access | Times Cited: 34
The role of taste in alcohol preference, consumption and risk behavior
Margaret Thibodeau, Gary J. Pickering
Critical Reviews in Food Science and Nutrition (2017) Vol. 59, Iss. 4, pp. 676-692
Closed Access | Times Cited: 30
Thermal taster status: Evidence of cross-modal integration
Joanne Hort, Rebecca Ford, Sally Eldeghaidy, et al.
Human Brain Mapping (2016) Vol. 37, Iss. 6, pp. 2263-2275
Open Access | Times Cited: 23
On being a foodie: Food literacy, involvement, and disgust
Gary J. Pickering
Food Quality and Preference (2024) Vol. 118, pp. 105210-105210
Open Access | Times Cited: 2
An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception
Sally Eldeghaidy, D. Thomas, Martha Skinner, et al.
Physiology & Behavior (2017) Vol. 184, pp. 226-234
Open Access | Times Cited: 22
Thermal Tasting and Difference Thresholds for Prototypical Tastes in Wine
Gary J. Pickering, Rachel Kvas
Chemosensory Perception (2016) Vol. 9, Iss. 1, pp. 37-46
Closed Access | Times Cited: 19
Application of TCATA to examine variation in beer perception due to thermal taste status
Jessica Mitchell, John C. Castura, Margaret Thibodeau, et al.
Food Quality and Preference (2018) Vol. 73, pp. 135-142
Closed Access | Times Cited: 18
Taste Detection Thresholds of Resveratrol
Clarissa C. Koga, Alexandra Becraft, Youngsoo Lee, et al.
Journal of Food Science (2015) Vol. 80, Iss. 9
Closed Access | Times Cited: 16
Variation in thermally induced taste response across thermal tasters
Martha Skinner, Sally Eldeghaidy, Rebecca Ford, et al.
Physiology & Behavior (2018) Vol. 188, pp. 67-78
Open Access | Times Cited: 16
PROP taste status has limited impact on wine flavour perception and acceptability by consumers
Celia Criado, Carolina Muñoz‐González, Virginia Fernández-Ruíz, et al.
Food Quality and Preference (2024) Vol. 116, pp. 105150-105150
Closed Access | Times Cited: 1
Does Liking and Orosensation Intensity Elicited by Sampled Foods Vary with Thermal Tasting?
Gary J. Pickering, Catherine E. Klodnicki
Chemosensory Perception (2016) Vol. 9, Iss. 2, pp. 47-55
Closed Access | Times Cited: 12
Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods
Karina Gonzalez‐Estanol, Marieke van Bruinessen, Franco Biasioli, et al.
Journal of Food Science (2023) Vol. 88, Iss. S1
Open Access | Times Cited: 4
Examination and Validation of Classification Schema for Determining Thermal Taste Status
Margaret Thibodeau, Anthony Saliba, Martha Bajec, et al.
Chemosensory Perception (2019) Vol. 12, Iss. 2, pp. 69-89
Closed Access | Times Cited: 11
On being a foodie: development of the Foodie Index and association with personality and taste phenotype
Gary J. Pickering, Hannah M.G. Pickering
Food Quality and Preference (2021) Vol. 96, pp. 104451-104451
Closed Access | Times Cited: 10
Block protocol for conventional profiling to sensory characterize plant protein isolates
Audrey Cosson, Julien Delarue, Anne-Cécile Mabille, et al.
Food Quality and Preference (2020) Vol. 83, pp. 103927-103927
Closed Access | Times Cited: 9
Variation in orosensation and liking of sampled foods with thermal tasting phenotype
Gary J. Pickering, Sarah Drews Lucas, Nicole J. Gaudette
Flavour (2016) Vol. 5, Iss. 1
Open Access | Times Cited: 7
Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference
Gary J. Pickering, Margaret Thibodeau
Beverages (2021) Vol. 7, Iss. 2, pp. 37-37
Open Access | Times Cited: 7
Variation in Orosensory Responsiveness to Alcoholic Beverages and Their Constituents—the Role of the Thermal Taste Phenotype
Stephanie Small-Kelly, Gary J. Pickering
Chemosensory Perception (2019) Vol. 13, Iss. 1, pp. 45-58
Open Access | Times Cited: 7
Thermal taster status: Temperature modulation of cortical response to sweetness perception
Sally Eldeghaidy, Qian Yang, Turki Abualait, et al.
Physiology & Behavior (2020) Vol. 230, pp. 113266-113266
Open Access | Times Cited: 7
Homogeneity of thermal tasters and implications for mechanisms and classification
Margaret Thibodeau, Martha Bajec, Anthony Saliba, et al.
Physiology & Behavior (2020) Vol. 227, pp. 113160-113160
Closed Access | Times Cited: 6
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