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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:

Sensitivity, hedonics and preferences for basic tastes and fat amongst adults and children of differing weight status: A comprehensive review
David N. Cox, Gilly A. Hendrie, Danika Carty
Food Quality and Preference (2015) Vol. 48, pp. 359-367
Closed Access | Times Cited: 133

Showing 1-25 of 133 citing articles:

Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society
Pin-Jane Chen, Marta Antonelli
Foods (2020) Vol. 9, Iss. 12, pp. 1898-1898
Open Access | Times Cited: 374
Consumers’ acceptance and preferences for nutrition-modified and functional dairy products: A systematic review
Francesco Bimbo, Alessandro Bonanno, Giuseppe Nocella, et al.
Appetite (2017) Vol. 113, pp. 141-154
Open Access | Times Cited: 222
Determinants of Obesity in Italian Adults: The Role of Taste Sensitivity, Food Liking, and Food Neophobia
Cristina Proserpio, Monica Laureati, Simona Bertoli, et al.
Chemical Senses (2015), pp. bjv072-bjv072
Open Access | Times Cited: 102
A Sensory-Diet database: A tool to characterise the sensory qualities of diets
Haidee J. Lease, Gilly A. Hendrie, A.A.M. Poelman, et al.
Food Quality and Preference (2015) Vol. 49, pp. 20-32
Closed Access | Times Cited: 93
An increase in visceral fat is associated with a decrease in the taste and olfactory capacity
José Carlos Fernández‐García, Juan Alcaide, Concepción Santiago‐Fernández, et al.
PLoS ONE (2017) Vol. 12, Iss. 2, pp. e0171204-e0171204
Open Access | Times Cited: 93
Wanting and liking: Separable components in problematic eating behavior?
Sarah E. Polk, Erica M. Schulte, Celina R. Furman, et al.
Appetite (2016) Vol. 115, pp. 45-53
Open Access | Times Cited: 85
Associations between liking for fat, sweet or salt and obesity risk in French adults: a prospective cohort study
Aurélie Lampuré, Katia Castetbon, Amélie Deglaire, et al.
International Journal of Behavioral Nutrition and Physical Activity (2016) Vol. 13, Iss. 1
Open Access | Times Cited: 78
Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample
Caterina Dinnella, Erminio Monteleone, Maria Piochi, et al.
Chemical Senses (2018)
Open Access | Times Cited: 76
Food Decision-Making: Effects of Weight Status and Age
Floor van Meer, Lisette Charbonnier, Paul A.M. Smeets
Current Diabetes Reports (2016) Vol. 16, Iss. 9
Open Access | Times Cited: 68
Salt Promotes Passive Overconsumption of Dietary Fat in Humans
Dieuwerke P. Bolhuis, Andrew Costanzo, Lisa Newman, et al.
Journal of Nutrition (2016) Vol. 146, Iss. 4, pp. 838-845
Open Access | Times Cited: 67
Sweet liker status in children and adults: Consequences for beverage intake in adults
Nicole L. Garneau, Tiffany M. Nuessle, Barbara J. Mendelsberg, et al.
Food Quality and Preference (2017) Vol. 65, pp. 175-180
Open Access | Times Cited: 62
Taste perception and oral microbiota are associated with obesity in children and adolescents
Chiara Mameli, Camilla Cattaneo, Simona Panelli, et al.
PLoS ONE (2019) Vol. 14, Iss. 9, pp. e0221656-e0221656
Open Access | Times Cited: 59
Food Preferences and Obesity
Sara Spinelli, Erminio Monteleone
Endocrinology and Metabolism (2021) Vol. 36, Iss. 2, pp. 209-219
Open Access | Times Cited: 41
Fat Taste Sensitivity Is Associated with Short-Term and Habitual Fat Intake
Andrew Costanzo, Liliana Orellana, Caryl Nowson, et al.
Nutrients (2017) Vol. 9, Iss. 7, pp. 781-781
Open Access | Times Cited: 50
Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review
Carla Cavallo, Gianni Cicia, Teresa Del Giudice, et al.
Nutrients (2019) Vol. 11, Iss. 5, pp. 1164-1164
Open Access | Times Cited: 46
Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques
Thejani M. Gunaratne, Sigfredo Fuentes, Nadeesha M. Gunaratne, et al.
Foods (2019) Vol. 8, Iss. 7, pp. 243-243
Open Access | Times Cited: 44
Critical success factors for food tourism destinations: A socio‐cultural perspective
Stephen Edem Hiamey, Edem Kwesi Amenumey, Ishmael Mensah
International Journal of Tourism Research (2020) Vol. 23, Iss. 2, pp. 192-205
Closed Access | Times Cited: 39
The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods
Ella Pagliarini, Cristina Proserpio, Sara Spinelli, et al.
Food Quality and Preference (2021) Vol. 93, pp. 104250-104250
Open Access | Times Cited: 39
Taste of Fat and Obesity: Different Hypotheses and Our Point of View
Laurent Brondel, Didier Quilliot, Thomas Mouillot, et al.
Nutrients (2022) Vol. 14, Iss. 3, pp. 555-555
Open Access | Times Cited: 25
Decreased retronasal olfaction and taste perception in obesity are related to saliva biochemical and microbiota composition
Paula Calvo López-Dávalos, Teresa Requena, María Ángeles Pozo‐Bayón, et al.
Food Research International (2023) Vol. 167, pp. 112660-112660
Open Access | Times Cited: 15
The gustin gene variation at rs2274333 and PROP taster status affect dietary fat perception: a stepwise multiple regression model study
Gowtham Subramanian, Vinithra Ponnusamy, Keerthana Vasanthakumar, et al.
The Journal of Nutritional Biochemistry (2024) Vol. 128, pp. 109619-109619
Closed Access | Times Cited: 5
Declining trends in sweetness of the diet in the United Kingdom: 2008/9–2018/19
Inga Kutepova, Alison Kamil, Alissa R. Wilson, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Effects of Salt and Fat Combinations on Taste Preference and Perception
Dieuwerke P. Bolhuis, Lisa Newman, Russell Keast
Chemical Senses (2015) Vol. 41, Iss. 3, pp. 189-195
Open Access | Times Cited: 46
Chemosensory Abilities in Consumers of a Western-Style Diet
Richard J. Stevenson, Robert A. Boakes, Megan Oaten, et al.
Chemical Senses (2016) Vol. 41, Iss. 6, pp. 505-513
Open Access | Times Cited: 46
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
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