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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:

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

Showing 1-25 of 72 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
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
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: 66
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
Liking and consumption of vegetables with more appealing and less appealing sensory properties: Associations with attitudes, food neophobia and food choice motivations in European adolescents
Katherine M. Appleton, Caterina Dinnella, Sara Spinelli, et al.
Food Quality and Preference (2019) Vol. 75, pp. 179-186
Open Access | Times Cited: 56
Three-Dimensional Printing of Foods: A Critical Review of the Present State in Healthcare Applications, and Potential Risks and Benefits
Wenxi Zhu, Michèle M. Iskandar, Vahid Baeghbali, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3287-3287
Open Access | Times Cited: 19
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
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
Evaluation of dynamic changes and formation regularity in volatile flavor compounds in Citrus reticulata ‘chachi’ peel at different collection periods using gas chromatography-ion mobility spectrometry
Haochen Liu, Jing Wen, Yujuan Xu, et al.
LWT (2022) Vol. 171, pp. 114126-114126
Open Access | Times Cited: 25
Development of Novel Canned Peaches (Fercluse Variety) as a Healthy and Possible Diabetic Food Choice
Ioannis Prodromos Papachristoudis, Maria Dimopoulou, Smaro Kyroglou, et al.
Applied Sciences (2025) Vol. 15, Iss. 6, pp. 3336-3336
Open Access
Supporting strategies for enhancing vegetable liking in the early years of life: an umbrella review of systematic reviews
Lucinda Bell, Claire Gardner, Esther Tian, et al.
American Journal of Clinical Nutrition (2020) Vol. 113, Iss. 5, pp. 1282-1300
Open Access | Times Cited: 38
Is repeated exposure the holy grail for increasing children's vegetable intake? Lessons learned from a Dutch childcare intervention using various vegetable preparations
Gertrude G. Zeinstra, Milou Vrijhof, Stefanie Kremer
Appetite (2017) Vol. 121, pp. 316-325
Closed Access | Times Cited: 37
Food oral processing and eating behavior from infancy to childhood: evidence on the role of food texture in the development of healthy eating behavior
Carole Tournier, Ciarán G. Forde
Critical Reviews in Food Science and Nutrition (2023), pp. 1-14
Closed Access | Times Cited: 9
Student consumer acceptance of plant-forward burrito bowls in which two-thirds of the meat has been replaced with legumes and vegetables: The Flexitarian Flip™ in university dining venues
Molly Spencer, Amalie Kurzer, Cesar Cienfuegos, et al.
Appetite (2018) Vol. 131, pp. 14-27
Closed Access | Times Cited: 31
Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables
Yiming Feng, Marta Albiol Tapia, Kyle S. Okada, et al.
Journal of Food Science (2018) Vol. 83, Iss. 2, pp. 446-453
Open Access | Times Cited: 28
Effects of a short food education program implemented at school canteens on children’s acceptance of plant-based food: A quasi-experimental study
Justine Dahmani, Fanny Teil, Marine Pouyfaucon, et al.
Food Quality and Preference (2024) Vol. 115, pp. 105104-105104
Closed Access | Times Cited: 2
Co-creating innovative and accepted legume-based dishes for school canteens with adolescents in a low socioeconomic area
Margarita Kokkorou, Sara Spinelli, Caterina Dinnella, et al.
Food Quality and Preference (2024) Vol. 123, pp. 105343-105343
Open Access | Times Cited: 2
The role of smell, taste, flavour and texture cues in the identification of vegetables
V.L. van Stokkom, Annelies E. Blok, O. van Kooten, et al.
Appetite (2017) Vol. 121, pp. 69-76
Closed Access | Times Cited: 24
Differences between organic and conventional leafy green vegetables perceived by university students
Diogo Thimóteo da Cunha, Adriane Elisabete Costa Antunes, Julia Gabriela da Rocha, et al.
British Food Journal (2019) Vol. 121, Iss. 7, pp. 1579-1591
Closed Access | Times Cited: 22
Supersize me. Serving carrots whole versus diced influences children’s consumption
Djin Gie Liem, Catherine G. Russell
Food Quality and Preference (2019) Vol. 74, pp. 30-37
Closed Access | Times Cited: 20
Blending dark green vegetables with fruits in commercially available infant foods makes them taste like fruit
Alyssa J. Bakke, Elizabeth Carney, Molly J. Higgins, et al.
Appetite (2020) Vol. 150, pp. 104652-104652
Open Access | Times Cited: 20
Personality traits and bitterness perception influence the liking and intake of pale ale style beers
Molly J. Higgins, Alyssa J. Bakke, John E. Hayes
Food Quality and Preference (2020) Vol. 86, pp. 103994-103994
Open Access | Times Cited: 19
Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum)
Jovan Ilić, Igor Tomašević, Ilija Đjekić
International Journal of Gastronomy and Food Science (2021) Vol. 23, pp. 100308-100308
Open Access | Times Cited: 17
Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide
Jovan Ilić, Igor Tomašević, Ilija Đjekić
International Journal of Gastronomy and Food Science (2022) Vol. 28, pp. 100549-100549
Closed Access | Times Cited: 12
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