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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:

Exploring the effects of genotypical and phenotypical variations in bitter taste sensitivity on perception, liking and intake of brassica vegetables in the UK
Yuchi Shen, O Kennedy, Lisa Methven
Food Quality and Preference (2016) Vol. 50, pp. 71-81
Closed Access | Times Cited: 73

Showing 1-25 of 73 citing articles:

Postharvest losses of fruit and vegetables during retail and in consumers’ homes: Quantifications, causes, and means of prevention
Ron Porat, Amnon Lichter, Leon A. Terry, et al.
Postharvest Biology and Technology (2018) Vol. 139, pp. 135-149
Closed Access | Times Cited: 335
Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds
Luke Bell, Omobolanle O. Oloyede, Stella Lignou, et al.
Molecular Nutrition & Food Research (2018) Vol. 62, Iss. 18
Open Access | Times Cited: 162
Exploring influences on food choice in a large population sample: The Italian Taste project
Erminio Monteleone, Sara Spinelli, Caterina Dinnella, et al.
Food Quality and Preference (2017) Vol. 59, pp. 123-140
Open Access | Times Cited: 142
Bitter taste receptors
Stephen Wooding, Vicente A Ramirez, Maik Behrens
Evolution Medicine and Public Health (2021) Vol. 9, Iss. 1, pp. 431-447
Open Access | Times Cited: 62
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
Bitterness and flavanone composition of ‘Redson’ fruit: A new red-fleshed pomelo × grapefruit hybrid
Leanne Salto, Kasipandi Muniyandi, Ron Porat, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106366-106366
Closed Access | Times Cited: 6
Factors related to sensory properties and consumer acceptance of vegetables
Ulla Hoppu, Sari Puputti, Mari Sandell
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 10, pp. 1751-1761
Closed Access | Times Cited: 48
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
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
TAS2R38 bitter taste receptor and attainment of exceptional longevity
Melania Melis, Alessandra Errigo, Roberto Crnjar, et al.
Scientific Reports (2019) Vol. 9, Iss. 1
Open Access | Times Cited: 44
Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice
Hendrik N.J. Schifferstein, Barry Kudrowitz, Carola Breuer
Journal of Culinary Science & Technology (2020) Vol. 20, Iss. 4, pp. 293-335
Open Access | Times Cited: 41
Impact of Taste on Food Choices in Adolescence—Systematic Review and Meta-Analysis
Areej Bawajeeh, Salwa Albar, Huifeng Zhang, et al.
Nutrients (2020) Vol. 12, Iss. 7, pp. 1985-1985
Open Access | Times Cited: 40
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
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
Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables
Alyssa J. Bakke, Cody A. Stubbs, Elliott H. McDowell, et al.
Appetite (2018) Vol. 126, pp. 90-101
Closed Access | Times Cited: 41
Associations between human fungiform papillae and responsiveness to oral stimuli: effects of individual variability, population characteristics, and methods for papillae quantification
Maria Piochi, Caterina Dinnella, John Prescott, et al.
Chemical Senses (2018) Vol. 43, Iss. 5, pp. 313-327
Closed Access | Times Cited: 39
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
Genetic determinants of food preferences: a systematic review of observational studies
Jalal Hejazi, Roksaneh Amiri, Shadi Nozarian, et al.
BMC Nutrition (2024) Vol. 10, Iss. 1
Open Access | Times Cited: 4
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
Genotyping Analysis of Bitter-Taste Receptor Genes <i>TAS2R38</i> and <i>TAS2R46</i> in Japanese Patients with Gastrointestinal Cancers
Michiko Yamaki, Hiroki Saito, Kunio Isono, et al.
Journal of Nutritional Science and Vitaminology (2017) Vol. 63, Iss. 2, pp. 148-154
Open Access | Times Cited: 33
Are (All) Consumers Averse to Bitter Taste?
Riccardo Vecchio, Carla Cavallo, Gianni Cicia, et al.
Nutrients (2019) Vol. 11, Iss. 2, pp. 323-323
Open Access | Times Cited: 33
The influence of phytochemical composition and resulting sensory attributes on preference for salad rocket (Eruca sativa) accessions by consumers of varying TAS2R38 diplotype
Luke Bell, Lisa Methven, Carol Wagstaff
Food Chemistry (2016) Vol. 222, pp. 6-17
Open Access | Times Cited: 32
Perspectives on personalised food
Øydis Ueland, Themistoklis Altintzoglou, Bente Kirkhus, et al.
Trends in Food Science & Technology (2020) Vol. 102, pp. 169-177
Open Access | Times Cited: 30
Predominant Qualities Evoked by Quinine, Sucrose, and Capsaicin Associate With PROP Bitterness, but not TAS2R38 Genotype
Alissa A. Nolden, John E. McGeary, John E. Hayes
Chemical Senses (2020) Vol. 45, Iss. 5, pp. 383-390
Open Access | Times Cited: 29
The effects of taste sensitivity and repeated taste exposure on children's intake and liking of turnip (Brassica rapa subsp. rapa); a bitter Brassica vegetable
Nurfarhana Diana Mohd Nor, Carmel Houston‐Price, Kate Harvey, et al.
Appetite (2020) Vol. 157, pp. 104991-104991
Closed Access | Times Cited: 25
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