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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 and consumer science methods used with older adults: A review of current methods and recommendations for the future
Lisa Methven, María Luján Jiménez-Pranteda, John Lawlor
Food Quality and Preference (2015) Vol. 48, pp. 333-344
Closed Access | Times Cited: 70

Showing 1-25 of 70 citing articles:

The silver sensory experience – A review of senior consumers’ food perception, liking and intake
Esmée L. Doets, Stefanie Kremer
Food Quality and Preference (2015) Vol. 48, pp. 316-332
Closed Access | Times Cited: 128
Consumption context in consumer research: methodological perspectives
Sara R. Jaeger, Christelle Porcherot
Current Opinion in Food Science (2017) Vol. 15, pp. 30-37
Closed Access | Times Cited: 109
Emoji questionnaires can be used with a range of population segments: Findings relating to age, gender and frequency of emoji/emoticon use
Sara R. Jaeger, Yixun Xia, Pui-Yee Lee, et al.
Food Quality and Preference (2017) Vol. 68, pp. 397-410
Closed Access | Times Cited: 86
Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation?
Sephora Baugreet, Ruth M. Hamill, Joseph P. Kerry, et al.
Journal of Food Science (2017) Vol. 82, Iss. 4, pp. 848-855
Open Access | Times Cited: 64
Food Additives Manufacturing Processing for Elderly: Advancements, Issues, Prospective Solutions, and Future Direction
Dongbei Shen, Min Zhang, Bhesh Bhandari, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 10, pp. 2998-3016
Closed Access | Times Cited: 6
Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults
Xiao Song, Davide Giacalone, Susanne Margrethe Bølling Johansen, et al.
Trends in Food Science & Technology (2016) Vol. 53, pp. 49-59
Closed Access | Times Cited: 50
Altered Salivary Flow, Protein Composition, and Rheology Following Taste and TRP Stimulation in Older Adults
Rose-Anna Grace Pushpass, Blánaid Daly, Charles Kelly, et al.
Frontiers in Physiology (2019) Vol. 10
Open Access | Times Cited: 47
Sensory Insights in Aging: Exploring the Impact on Improving Dietary Through Sensory Enhancement
Yilin Li, Shuying Wang, Lanxin Zhang, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 3
Open Access
Chemical instrumental analysis versus human evaluation to measure sensory properties of dairy products: What is fit for purpose?
Paul Andrewes, Shannon Bullock, Robyn Turnbull, et al.
International Dairy Journal (2021) Vol. 121, pp. 105098-105098
Closed Access | Times Cited: 29
A Timely Application—Temporal methods, past, present, and future
Heather R. M. Keefer, Dominic Rovai, M.A. Drake
Journal of Food Science (2023) Vol. 88, Iss. S1
Open Access | Times Cited: 11
A comprehensive review of plant-derived salt substitutes: Classification, mechanism, and application
Yongzhao Bi, Liang Li, Kaina Qiao, et al.
Food Research International (2024) Vol. 194, pp. 114880-114880
Closed Access | Times Cited: 4
Oral comfort: A new concept to understand elderly people’s expectations in terms of food sensory characteristics
Mathilde Vandenberghe‐Descamps, Hélène Labouré, Chantal Septier, et al.
Food Quality and Preference (2017) Vol. 70, pp. 57-67
Open Access | Times Cited: 38
Acceptance of texture-modified in-between-meals among old adults with dysphagia
Signe Loftager Okkels, M. Saxosen, Susanne Bügel, et al.
Clinical Nutrition ESPEN (2018) Vol. 25, pp. 126-132
Closed Access | Times Cited: 32
Clean-label products: Factors affecting liking and acceptability by Portuguese older adults
Ana Campos Fernandes, Cecília Morais, Bela Franchini, et al.
Appetite (2024) Vol. 197, pp. 107307-107307
Open Access | Times Cited: 3
Temporal drivers of liking for oral nutritional supplements for older adults throughout the day with monitoring of hunger and thirst status
A. Thomas, A.J. van der Stelt, Pascal Schlich, et al.
Food Quality and Preference (2017) Vol. 70, pp. 40-48
Closed Access | Times Cited: 31
Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review
Victoria Norton, Stella Lignou, Lisa Methven
Foods (2021) Vol. 10, Iss. 2, pp. 433-433
Open Access | Times Cited: 21
Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow
Victoria Norton, Stella Lignou, Stephanie P. Bull, et al.
Foods (2020) Vol. 9, Iss. 9, pp. 1328-1328
Open Access | Times Cited: 21
Food Sensory Properties and the Older Adult
Katherine Field, Lisa M. Duizer
Journal of Texture Studies (2016) Vol. 47, Iss. 4, pp. 266-276
Closed Access | Times Cited: 22
How sweetness intensity and thickness of an oral nutritional supplement affects intake and satiety
Annick den Boer, Sanne Boesveldt, John Lawlor
Food Quality and Preference (2018) Vol. 71, pp. 406-414
Closed Access | Times Cited: 21
Insights on older adults’ perception of at-home sensory-hedonic methods: A case of Ideal Profile Method and CATA with ideal
Angelica Ruark, Monique H. Vingerhoeds, Stefanie Kremer, et al.
Food Quality and Preference (2016) Vol. 53, pp. 29-38
Closed Access | Times Cited: 20
Understanding older people perceptions about desserts using word association and sorting task methodologies
Natalia Riquelme, Paz Robert, Carla Arancibia
Food Quality and Preference (2021) Vol. 96, pp. 104423-104423
Closed Access | Times Cited: 17
Saltiness perception in white sauce formulations as tested in older adults
María Laura Montero, Carolyn F. Ross
Food Quality and Preference (2022) Vol. 98, pp. 104529-104529
Open Access | Times Cited: 12
The use of herbs and spices in sodium-reduced meals enhances saltiness and is highly accepted by the elderly
Helena Tomić-Obrdalj, Irena Keser, Jasmina Ranilović, et al.
Food Quality and Preference (2022) Vol. 105, pp. 104789-104789
Closed Access | Times Cited: 12
Exploring salient dimensions in a free sorting task: A cross-country study within the elderly population
Danny Cliceri, Caterina Dinnella, Laurence Depezay, et al.
Food Quality and Preference (2017) Vol. 60, pp. 19-30
Open Access | Times Cited: 19
Exploring how age influences sensory perception, thirst and hunger during the consumption of oral nutritional supplements using the check-all-that-apply methodology
E. Regan, Graham O’Neill, Scott C. Hutchings, et al.
Food Quality and Preference (2019) Vol. 78, pp. 103736-103736
Open Access | Times Cited: 18
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