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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:

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

Showing 1-25 of 93 citing articles:

The Differential Role of Smell and Taste For Eating Behavior
Sanne Boesveldt, Kees de Graaf
Perception (2017) Vol. 46, Iss. 3-4, pp. 307-319
Closed Access | Times Cited: 227
Antioxidant power, anthocyanin content and organoleptic performance of edible flowers
Stefano Benvenuti, Elisa Bortolotti, Rita Maggini
Scientia Horticulturae (2016) Vol. 199, pp. 170-177
Closed Access | Times Cited: 158
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
Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample
Monica Laureati, Sara Spinelli, Erminio Monteleone, et al.
Food Quality and Preference (2018) Vol. 68, pp. 113-124
Open Access | Times Cited: 123
The Influence of Taste Liking on the Consumption of Nutrient Rich and Nutrient Poor Foods
Djin Gie Liem, Catherine G. Russell
Frontiers in Nutrition (2019) Vol. 6
Open Access | Times Cited: 120
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
From perception to ingestion; the role of sensory properties in energy selection, eating behaviour and food intake
Ciarán G. Forde
Food Quality and Preference (2018) Vol. 66, pp. 171-177
Closed Access | Times Cited: 74
Vegetables and other core food groups: A comparison of key flavour and texture properties
A.A.M. Poelman, Conor M. Delahunty, Cees de Graaf
Food Quality and Preference (2016) Vol. 56, pp. 1-7
Closed Access | Times Cited: 72
Bitter and sweet tasting molecules: It's complicated
Antonella Di Pizio, Yaron Ben Shoshan-Galeczki, John E. Hayes, et al.
Neuroscience Letters (2018) Vol. 700, pp. 56-63
Closed Access | Times Cited: 67
Salivary leptin and TAS1R2/TAS1R3 polymorphisms are related to sweet taste sensitivity and carbohydrate intake from a buffet meal in healthy young adults
Pengfei Han, Russell Keast, Eugeni Roura
British Journal Of Nutrition (2017) Vol. 118, Iss. 10, pp. 763-770
Open Access | Times Cited: 64
The relationship between taste and nutrient content in commercially available foods from the United States
Astrid W.B. van Langeveld, Shannon Gibbons, Yvonne Koelliker, et al.
Food Quality and Preference (2016) Vol. 57, pp. 1-7
Closed Access | Times Cited: 63
The Flexitarian Flip™ in university dining venues: Student and adult consumer acceptance of mixed dishes in which animal protein has been partially replaced with plant protein
Molly Spencer, Cesar Cienfuegos, Jean‐Xavier Guinard
Food Quality and Preference (2018) Vol. 68, pp. 50-63
Closed Access | Times Cited: 59
A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners
May Sui Mei Wee, Vicki Wei Kee Tan, Ciarán G. Forde
Nutrients (2018) Vol. 10, Iss. 11, pp. 1632-1632
Open Access | Times Cited: 59
Dietary taste patterns by sex and weight status in the Netherlands
Astrid W.B. van Langeveld, Pey Sze Teo, J.H.M. de Vries, et al.
British Journal Of Nutrition (2018) Vol. 119, Iss. 10, pp. 1195-1206
Open Access | Times Cited: 52
Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages
A. De Toffoli, Sara Spinelli, Erminio Monteleone, et al.
Nutrients (2019) Vol. 11, Iss. 6, pp. 1329-1329
Open Access | Times Cited: 44
Chemoinformatics View on Bitter Taste Receptor Agonists in Food
Sebastian Bayer, Ariane Isabell Mayer, Gigliola Borgonovo, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 46, pp. 13916-13924
Open Access | Times Cited: 35
Obesity-induced taste dysfunction, and its implications for dietary intake
Fiona Harnischfeger, Robin Dando
International Journal of Obesity (2021) Vol. 45, Iss. 8, pp. 1644-1655
Closed Access | Times Cited: 34
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
Nutrition and dietary inflammatory indices of the eight major cuisines of China
Wenzhi Zhao, Zhongwei Jia, Hanping Shi
BMC Nutrition (2025) Vol. 11, Iss. 1
Open Access
The reliability and validity of the Macronutrient and Taste Preference Ranking Task: A new method to measure food preferences
Suzanne E.M. de Bruijn, Yfke C. de Vries, Cees de Graaf, et al.
Food Quality and Preference (2016) Vol. 57, pp. 32-40
Closed Access | Times Cited: 44
Recalled taste intensity, liking and habitual intake of commonly consumed foods
Marilyn C. Cornelis, Michael G. Tordoff, Ahmed El‐Sohemy, et al.
Appetite (2016) Vol. 109, pp. 182-189
Open Access | Times Cited: 40
Perspective: Measuring Sweetness in Foods, Beverages, and Diets: Toward Understanding the Role of Sweetness in Health
Paula R. Trumbo, Katherine M. Appleton, Kees de Graaf, et al.
Advances in Nutrition (2020) Vol. 12, Iss. 2, pp. 343-354
Open Access | Times Cited: 34
Neurocognitive mechanisms of odor-induced taste enhancement: A systematic review
Yun Ai, Pengfei Han
International Journal of Gastronomy and Food Science (2022) Vol. 28, pp. 100535-100535
Closed Access | Times Cited: 22
Does sweetness exposure drive ‘sweet tooth’?
David J. Mela, Davide Risso
British Journal Of Nutrition (2024) Vol. 131, Iss. 11, pp. 1934-1944
Open Access | Times Cited: 4
Nutrient sensing: What can we learn from different tastes about the nutrient contents in today’s foods?
Christophe Martin, Sylvie Issanchou
Food Quality and Preference (2018) Vol. 71, pp. 185-196
Closed Access | Times Cited: 36
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