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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:

Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer
Imogen Ramsey, Carolyn F. Ross, Rebecca Ford, et al.
Food Quality and Preference (2018) Vol. 68, pp. 292-303
Open Access | Times Cited: 60

Showing 1-25 of 60 citing articles:

Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GC×GC-MS, and TCATA analysis
Lu Chen, Ruyu Yan, Yahui Zhao, et al.
LWT (2023) Vol. 174, pp. 114430-114430
Open Access | Times Cited: 23
Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review
Michel Visalli, Mara V. Galmarini
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 10
Effects of alcohol content information on sensory perception and satisfaction of full portions of regular beers and beer alternatives consumed at home
Takahiro Wakihira, Michel Visalli, Pascal Schlich
Food Quality and Preference (2025), pp. 105478-105478
Closed Access | Times Cited: 1
Quality characteristics and consumer perception of non-alcoholic beers in the context of responsible alcohol consumption
Anna Gliszczyńska‐Świgło, Inga Klimczak, Dorota Klensporf‐Pawlik, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access | Times Cited: 1
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers
Juan D. Rios-Mera, Erick Saldaña, Melina L.M. Cruzado-Bravo, et al.
Meat Science (2019) Vol. 161, pp. 107992-107992
Closed Access | Times Cited: 62
Supplementing hedonic and sensory consumer research on beer with cognitive and emotional measures, and additional insights via consumer segmentation
Sara R. Jaeger, Yixun Xia, Marie Le Blond, et al.
Food Quality and Preference (2018) Vol. 73, pp. 117-134
Closed Access | Times Cited: 61
Physicochemical and sensory profile of Beauregard sweet potato beer
Bruno Vieira Humia, Klebson Silva Santos, Jaderson Kleveston Schneider, et al.
Food Chemistry (2019) Vol. 312, pp. 126087-126087
Open Access | Times Cited: 58
Product, individual and environmental factors impacting the consumption of no and low alcoholic drinks: A systematic review and future research agenda
Nadine Waehning, Victoria K. Wells
Food Quality and Preference (2024) Vol. 117, pp. 105163-105163
Open Access | Times Cited: 7
Application of electroencephalogram (EEG) in the study of the influence of different contents of alcohol and Baijiu on brain perception
Guangnan Wang, Xiaolei Wang, Huan Cheng, et al.
Food Chemistry (2024) Vol. 462, pp. 140969-140969
Closed Access | Times Cited: 6
Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer
Niels A. Langenaeken, David P. De Schutter, Christophe M. Courtin
Carbohydrate Polymers (2020) Vol. 239, pp. 116257-116257
Open Access | Times Cited: 35
Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii
Wei Yang, Shuxun Liu, Alexis Marsol‐Vall, et al.
LWT (2021) Vol. 149, pp. 111910-111910
Closed Access | Times Cited: 30
Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics
José A. Piornos, Elisabeth Koussissi, Dimitrios P. Balagiannis, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 233-259
Open Access | Times Cited: 20
Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check‐All‐That‐Apply (TCATA), and Temporal Ranking (TR)
Dominic Rovai, Heather R. M. Keefer, John C. Castura, et al.
Journal of Sensory Studies (2025) Vol. 40, Iss. 2
Open Access
Comparing temporal sensory product profile data obtained from expert and consumer panels and evaluating the value of a multiple sip TCATA approach
Maheeka Weerawarna, A. Jonathan R. Godfrey, Ashling Ellis, et al.
Food Quality and Preference (2020) Vol. 89, pp. 104141-104141
Closed Access | Times Cited: 30
Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses
Yanxin Lin, Yaran Liu, Shuxun Liu, et al.
Food Research International (2021) Vol. 151, pp. 110809-110809
Closed Access | Times Cited: 21
Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking
Imogen Ramsey, Qian Yang, Ian D. Fisk, et al.
Food Chemistry X (2021) Vol. 9, pp. 100114-100114
Open Access | Times Cited: 20
An analysis of the sensory properties, emotional responses and social settings associated with non-alcoholic beer
Rachael Moss, Sophie Barker, Matthew B. McSweeney
Food Quality and Preference (2021) Vol. 98, pp. 104456-104456
Closed Access | Times Cited: 19
Recent Progress in the Analytical Chemistry of Champagne and Sparkling Wines
Gérard Liger‐Belair, Clara Cilindre
Annual Review of Analytical Chemistry (2021) Vol. 14, Iss. 1, pp. 21-46
Closed Access | Times Cited: 18
Influence of ethanol concentration on sensory perception of rums using temporal check‐all‐that‐apply
William S. Harwood, Megan N. Parker, M.A. Drake
Journal of Sensory Studies (2019) Vol. 35, Iss. 1
Closed Access | Times Cited: 21
Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts
Jeroen Bauwens, Filip Van Opstaele, Lore Eggermont, et al.
Journal of the Institute of Brewing (2021) Vol. 127, Iss. 4, pp. 385-405
Closed Access | Times Cited: 16
Differences in dynamic sensory perception between reformulated hazelnut chocolate spreads decrease when spreads are consumed with breads and wafers
Karina Gonzalez‐Estanol, Danny Cliceri, Franco Biasioli, et al.
Food Quality and Preference (2022) Vol. 98, pp. 104532-104532
Open Access | Times Cited: 12
Consumer sensory evaluation of aftertaste intensity and liking of spicy paneer cheese
Courtney Schlossareck, Carolyn F. Ross
International Journal of Food Science & Technology (2020) Vol. 55, Iss. 7, pp. 2710-2718
Closed Access | Times Cited: 16
Unravelling Anion Solvation in Water‐Alcohol Mixtures by Single Entity Electrochemistry
En Ning Saw, Kannasoot Kanokkanchana, Hatem M.A. Amin, et al.
ChemElectroChem (2022) Vol. 9, Iss. 7
Open Access | Times Cited: 10
Application of TCATA to examine variation in beer perception due to thermal taste status
Jessica Mitchell, John C. Castura, Margaret Thibodeau, et al.
Food Quality and Preference (2018) Vol. 73, pp. 135-142
Closed Access | Times Cited: 18
Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles
Imogen Ramsey, Qian Yang, Ian D. Fisk, et al.
Food Chemistry X (2021) Vol. 10, pp. 100121-100121
Open Access | Times Cited: 13
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