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:
Factors affecting odour-induced taste enhancement
Charles Spence
Food Quality and Preference (2021) Vol. 96, pp. 104393-104393
Open Access | Times Cited: 46
Charles Spence
Food Quality and Preference (2021) Vol. 96, pp. 104393-104393
Open Access | Times Cited: 46
Showing 1-25 of 46 citing articles:
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption
A. Derossi, Charles Spence, Maria G. Corradini, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 8
A. Derossi, Charles Spence, Maria G. Corradini, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 8
Odor-induced saltiness enhancement of volatile compounds screened from duck stewed with chili pepper
Yue Qiu, Xuemei He, Wenbo Zheng, et al.
Food Chemistry (2025) Vol. 471, pp. 142717-142717
Closed Access | Times Cited: 1
Yue Qiu, Xuemei He, Wenbo Zheng, et al.
Food Chemistry (2025) Vol. 471, pp. 142717-142717
Closed Access | Times Cited: 1
Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints
Lining Chen, Wei Wu, Na Zhang, et al.
Food Research International (2022) Vol. 162, pp. 112076-112076
Closed Access | Times Cited: 36
Lining Chen, Wei Wu, Na Zhang, et al.
Food Research International (2022) Vol. 162, pp. 112076-112076
Closed Access | Times Cited: 36
Cinnamon: The historic spice, medicinal uses, and flavour chemistry
Charles Spence
International Journal of Gastronomy and Food Science (2023) Vol. 35, pp. 100858-100858
Open Access | Times Cited: 19
Charles Spence
International Journal of Gastronomy and Food Science (2023) Vol. 35, pp. 100858-100858
Open Access | Times Cited: 19
Robots in gastronomy: Psychological and financial considerations
Charles Spence
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100707-100707
Open Access | Times Cited: 18
Charles Spence
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100707-100707
Open Access | Times Cited: 18
The tongue map and the spatial modulation of taste perception
Charles Spence
Current Research in Food Science (2022) Vol. 5, pp. 598-610
Open Access | Times Cited: 25
Charles Spence
Current Research in Food Science (2022) Vol. 5, pp. 598-610
Open Access | Times Cited: 25
Can the image of food mislead the brain? Neurogastronomy research with EEG and emotion recognition
Ceyhun UÇUK, Nilüfer Şahin Perçin, C. Cengiz ÇEVİK, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101097-101097
Closed Access
Ceyhun UÇUK, Nilüfer Şahin Perçin, C. Cengiz ÇEVİK, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101097-101097
Closed Access
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
Yun Ai, Pengfei Han
International Journal of Gastronomy and Food Science (2022) Vol. 28, pp. 100535-100535
Closed Access | Times Cited: 22
The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution
Ya Gao, Wenqian Wang, Huiying Zhang, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2260-2260
Open Access | Times Cited: 19
Ya Gao, Wenqian Wang, Huiying Zhang, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2260-2260
Open Access | Times Cited: 19
Unlocking the potential of odor-induced sugar reduction: an updated review of the underlying mechanisms, substance selections, and technical methodologies
Lin Zhu, Fei Pan, Felix Stöppelmann, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104423-104423
Open Access | Times Cited: 4
Lin Zhu, Fei Pan, Felix Stöppelmann, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104423-104423
Open Access | Times Cited: 4
Flavonoid contributors to bitterness in juice from Citrus and Citrus hybrids with/without Poncirus trifoliata in their pedigree
Kristen Jeffries, Zhen Fan, Matthew Mattia, et al.
Food Chemistry X (2025) Vol. 26, pp. 102289-102289
Open Access
Kristen Jeffries, Zhen Fan, Matthew Mattia, et al.
Food Chemistry X (2025) Vol. 26, pp. 102289-102289
Open Access
Odour hedonics and the ubiquitous appeal of vanilla
Charles Spence
Nature Food (2022) Vol. 3, Iss. 10, pp. 837-846
Open Access | Times Cited: 18
Charles Spence
Nature Food (2022) Vol. 3, Iss. 10, pp. 837-846
Open Access | Times Cited: 18
Volatile Short-Chain Aliphatic Aldehydes Act as Taste Modulators through the Orally Expressed Calcium-Sensing Receptor CaSR
Seiji Kitajima, Yutaka MARUYAMA, Motonaka Kuroda
Molecules (2023) Vol. 28, Iss. 12, pp. 4585-4585
Open Access | Times Cited: 10
Seiji Kitajima, Yutaka MARUYAMA, Motonaka Kuroda
Molecules (2023) Vol. 28, Iss. 12, pp. 4585-4585
Open Access | Times Cited: 10
Enhancement effect of odor and multi‐sensory superposition on sweetness
Donghao Zhang, Fei Lao, Xin Pan, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4871-4889
Closed Access | Times Cited: 10
Donghao Zhang, Fei Lao, Xin Pan, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4871-4889
Closed Access | Times Cited: 10
Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review
Jean‐Luc Le Quéré, Rachel Schoumacker
Molecules (2023) Vol. 28, Iss. 17, pp. 6308-6308
Open Access | Times Cited: 9
Jean‐Luc Le Quéré, Rachel Schoumacker
Molecules (2023) Vol. 28, Iss. 17, pp. 6308-6308
Open Access | Times Cited: 9
Orthonasal olfactory influences on consumer food behaviour
Tianyi Zhang, Charles Spence
Appetite (2023) Vol. 190, pp. 107023-107023
Open Access | Times Cited: 9
Tianyi Zhang, Charles Spence
Appetite (2023) Vol. 190, pp. 107023-107023
Open Access | Times Cited: 9
The effect of mango aroma in low-sugar beverage: A sensory study on odor induced sweetness enhancement
Yiqing Ge, Donghao Zhang, Yingying Xu, et al.
Food Research International (2024) Vol. 188, pp. 114451-114451
Closed Access | Times Cited: 3
Yiqing Ge, Donghao Zhang, Yingying Xu, et al.
Food Research International (2024) Vol. 188, pp. 114451-114451
Closed Access | Times Cited: 3
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
Yingying Hu, Iftikhar Hussain Badar, Lang Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access | Times Cited: 3
Yingying Hu, Iftikhar Hussain Badar, Lang Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access | Times Cited: 3
Behavioural Nudges, Physico-Chemical Solutions, and Sensory Strategies to Reduce People’s Salt Consumption
Charles Spence
Foods (2022) Vol. 11, Iss. 19, pp. 3092-3092
Open Access | Times Cited: 14
Charles Spence
Foods (2022) Vol. 11, Iss. 19, pp. 3092-3092
Open Access | Times Cited: 14
Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics
Bei Wang, Wei Wu, Jing Liu, et al.
Trends in Food Science & Technology (2023) Vol. 139, pp. 104137-104137
Closed Access | Times Cited: 8
Bei Wang, Wei Wu, Jing Liu, et al.
Trends in Food Science & Technology (2023) Vol. 139, pp. 104137-104137
Closed Access | Times Cited: 8
Effects of storage durations on flavour and bacterial communities in Liupao tea
Yueming Liang, Zhusheng Liu, Yuelan Pang, et al.
Food Chemistry (2024) Vol. 470, pp. 142697-142697
Closed Access | Times Cited: 2
Yueming Liang, Zhusheng Liu, Yuelan Pang, et al.
Food Chemistry (2024) Vol. 470, pp. 142697-142697
Closed Access | Times Cited: 2
Exploring the Links between Colours and Tastes/Flavours<xref ref-type="fn" rid="jpi0149fn1"><sup>†</sup></xref>
Charles Spence, Carmel Levitan
Journal of Perceptual Imaging (2022) Vol. 5, pp. 000408-16
Open Access | Times Cited: 12
Charles Spence, Carmel Levitan
Journal of Perceptual Imaging (2022) Vol. 5, pp. 000408-16
Open Access | Times Cited: 12
Smells like fat: A systematic scoping review on the contribution of olfaction to fat perception in humans and rodents
Matjaž Pirc, Shuo Mu, Gino Frissen, et al.
Food Quality and Preference (2023) Vol. 107, pp. 104847-104847
Open Access | Times Cited: 6
Matjaž Pirc, Shuo Mu, Gino Frissen, et al.
Food Quality and Preference (2023) Vol. 107, pp. 104847-104847
Open Access | Times Cited: 6
Searching for perceptual similarity within, and between, the (chemical) senses
Charles Spence
i-Perception (2022) Vol. 13, Iss. 5, pp. 204166952211241-204166952211241
Open Access | Times Cited: 10
Charles Spence
i-Perception (2022) Vol. 13, Iss. 5, pp. 204166952211241-204166952211241
Open Access | Times Cited: 10
Ranking task versus intensity scales, what is the best method to evaluate odor‐induced taste enhancement?
Christopher Aveline, Thierry Thomas‐Danguin, Charlotte Sinding
Journal of Sensory Studies (2023) Vol. 38, Iss. 5
Open Access | Times Cited: 4
Christopher Aveline, Thierry Thomas‐Danguin, Charlotte Sinding
Journal of Sensory Studies (2023) Vol. 38, Iss. 5
Open Access | Times Cited: 4
