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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:

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

Showing 1-25 of 39 citing articles:

Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research
Shahida Anusha Siddiqui, Nur Alim Bahmid, M M Chayan Mahmud, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6630-6651
Open Access | Times Cited: 83
Plant-Based Only: Investigating Consumers’ Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market
Marcel Pointke, Marlene Ohlau, Antje Risius, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2339-2339
Open Access | Times Cited: 54
Supramolecular self-assembly strategies of natural-based β-lactoglobulin modulating bitter perception of goat milk–derived bioactive peptides
Rong Zhang, Wei Jia
Journal of Dairy Science (2024) Vol. 107, Iss. 7, pp. 4174-4188
Open Access | Times Cited: 10
Cultured meat production fuelled by fermentation
Satnam Singh, Wee Swan Yap, Xiao Yu Ge, et al.
Trends in Food Science & Technology (2021) Vol. 120, pp. 48-58
Closed Access | Times Cited: 41
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
An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed
Allison Stright, Kaitlyn Frampton, Matthew B. McSweeney
Journal of Sensory Studies (2025) Vol. 40, Iss. 1
Open Access
Comparing Realities: Bridging Traditional Sensory Testing to Virtual Reality
Abdul Hannan Bin Zulkarnain, Zoltán Kókai, Attila Gere
(2025)
Closed Access
Aerogel-based oil sorbents derived from pomelo (Citrus grandis L.) peels as potential gel matrices for food applications: formation, properties and in-vitro oral processing
Haoxin Wang, Peng Wang, Stefan Kasapis, et al.
Journal of Food Engineering (2025), pp. 112532-112532
Open Access
Synergy Analysis Between the Temporal Dominance of Sensations and Temporal Liking Curves of Strawberries
Shogo Okamoto, Hiroharu Natsume, Hiroki Watanabe
Foods (2025) Vol. 14, Iss. 6, pp. 992-992
Open Access
Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (Zanthoxylum bungeanum Maxim)
Lian He, Yuwen Yi, Hongfeng Jia, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1155-1155
Open Access
Exploring the relationship between color and taste: Unveiling critical color and taste compounds of Qingxiang Tieguanyin tea infusion
Mingjin Li, Yan‐Yu Zhu, Yuwei Yuan, et al.
LWT (2024) Vol. 205, pp. 116456-116456
Open Access | Times Cited: 4
Characterization and identification of the key volatile and non-volatile substances of Vangueria madagascariensis J.F. Gmel fruits (Kirkir) and exploration of their binding interactions with olfactory and taste receptors using computational chemistry methodology
Haroon Elrasheid Tahir, Sulafa B.H. Hashim, Muhammad Arslan, et al.
Food Chemistry (2024) Vol. 460, pp. 140631-140631
Closed Access | Times Cited: 4
Distinct sensory hedonic functions for sourness in adults
Sara Spinelli, Helene Hopfer, Victor Moulinier, et al.
Food Quality and Preference (2024) Vol. 116, pp. 105152-105152
Closed Access | Times Cited: 3
Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples
Ervina Ervina, Valérie L. Almli, Ingunn Berget, et al.
Nutrients (2021) Vol. 13, Iss. 8, pp. 2721-2721
Open Access | Times Cited: 20
Comparison of sensitivity to taste and astringency stimuli among vegans and omnivores
Chloé Nuvoli, Laurence Fillion, Céline Lacoste Gregorutti, et al.
Physiology & Behavior (2023) Vol. 262, pp. 114092-114092
Closed Access | Times Cited: 7
Phenotypic differences in taste hedonics: The effects of sweet liking
Rhiannon M. Armitage, Vasiliki Iatridi, Chi Thanh, et al.
Food Quality and Preference (2023) Vol. 107, pp. 104845-104845
Open Access | Times Cited: 7
Crossmodal Correspondence

Frontiers research topics (2024)
Open Access | Times Cited: 2
Exploring the lack of liking for faba bean ingredients with different sensory profiles
Fabio Tuccillo, Anna‐Maija Lampi, Kati Katina, et al.
Food Quality and Preference (2024) Vol. 118, pp. 105198-105198
Open Access | Times Cited: 2
Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations
Marta Appiani, Noemi Sofia Rabitti, Cristina Proserpio, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2613-2613
Open Access | Times Cited: 16
Sex Differences in the Bitterness Perception of an Aromatic Myrtle Bitter Liqueur and Bitter Compounds
Antonella Rosa, Ilenia Pinna, Alessandra Piras, et al.
Nutrients (2023) Vol. 15, Iss. 9, pp. 2030-2030
Open Access | Times Cited: 6
Consumer perceptions and antioxidant profiling of acidified cold‐brewed sorghum bran beverages
Ryan Ardoin, Brennan Smith, Jeanne M. Lea, et al.
Journal of Food Science (2023) Vol. 88, Iss. 6, pp. 2301-2312
Open Access | Times Cited: 5
Sensory properties of thickened and protein‐enriched plant‐based frozen desserts
Laurel Ettinger, Allison Stright, Kaitlyn Frampton, et al.
Journal of Texture Studies (2024) Vol. 55, Iss. 2
Open Access | Times Cited: 1
Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception
Rachael Moss, Jeanne LeBlanc, Christopher Ritchie, et al.
Journal of Sensory Studies (2023) Vol. 38, Iss. 6
Open Access | Times Cited: 4
Plant-based fish analogues vs. fish: Assessment of consumer perception, acceptance, and attitudes
Marta Appiani, Camilla Cattaneo, Monica Laureati
Food Quality and Preference (2024), pp. 105329-105329
Open Access | Times Cited: 1
Liking for saltiness is associated with preference for fattier and more caloric foods
Cristina Proserpio, Sara Spinelli, Camilla Cattaneo, et al.
Food Quality and Preference (2024) Vol. 124, pp. 105355-105355
Open Access | Times Cited: 1
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