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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:

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: 21

Showing 21 citing articles:

Progress in Multisensory Synergistic Salt Reduction
Shujing Liu, Yuxiang Gu, Ruiyi Zheng, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1659-1659
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
Research Progress in Saltiness Perception and Salty Substitutes
Xiaojun Wang, Bo Cui, Huiqi Lin, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat
Jingyu Yao, Liqiong Wen, Ling Li, et al.
Applied Food Research (2025), pp. 100736-100736
Open Access
Sweet-enhancing effect of coolant agent menthol evaluated via sensory analysis and molecular modeling
Haiyan Yu, T. Ao, Haifang Mao, et al.
Food Chemistry X (2025) Vol. 26, pp. 102337-102337
Open Access
A comparative study of the flavor characteristics and active ingredients of fermented and blended orange wines based on sensory omics and non-targeted metabolomics
Yayun Guo, Deyan Gao, Zhe Wang, et al.
LWT (2025), pp. 117719-117719
Open Access
Covid-19 affects taste independent of taste–smell confusions: results from a combined chemosensory home test and online survey from a large global cohort
Ha Nguyen, Javier Albayay, Richard Höchenberger, et al.
Chemical Senses (2023) Vol. 48
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
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: 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
Aging-associated sensory decline and Alzheimer’s disease
Suji Hong, Seung Hyun Baek, Mitchell K.P. Lai, et al.
Molecular Neurodegeneration (2024) Vol. 19, Iss. 1
Open Access | Times Cited: 3
Covid-19 affects taste independently of smell: results from a combined chemosensory home test and online survey from a global cohort (N=10,953)
Ha Nguyen, Javier Albayay, Richard Höchenberger, et al.
medRxiv (Cold Spring Harbor Laboratory) (2023)
Open Access | Times Cited: 7
A comprehensive review of plant-derived salt substitutes: Classification, mechanism, and application
Yongzhao Bi, Liang Li, Kaina Qiao, et al.
Food Research International (2024) Vol. 194, pp. 114880-114880
Closed Access | Times Cited: 2
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
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
Effect and mechanism of green and aldehyde aroma compounds from sweet orange on sucrose sweetness perception
Zuobing Xiao, HouWang Wang, Yunwei Niu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101853-101853
Open Access | Times Cited: 1
Multisensory Sweetness Enhancement: Comparing Olfaction and Vision
Charles Spence
Springer eBooks (2024), pp. 17-28
Closed Access | Times Cited: 1
Enhancement of taste by retronasal odors in patients with Wolfram syndrome and decreased olfactory function
Raul Alfaro, Jessica G Nicanor-Carreón, Tasha Doty, et al.
Chemical Senses (2023) Vol. 48
Closed Access | Times Cited: 2
Tailoring sweetness sensitivity cued by affective pictures
Ying Wen, Huajing Yang, Z.W. Kang, et al.
Food Quality and Preference (2024) Vol. 114, pp. 105103-105103
Closed Access
Relationship between consumer acceptance, sensory characteristics, and physicochemical characteristics of "Fuji" apples from different origins
Yuxuan Zhu, Shuying Wang, Baoqing Zhu, et al.
Journal of Food Science (2024)
Closed Access
Addition of retronasal milk fat odour during milk consumption increased liking without affecting intake.
Pirc Matjaž, Joosten Lieke, Pietersma Karleen, et al.
Appetite (2024), pp. 107832-107832
Open Access
The Scented Sip: Enhancing Beverage Sweetness Perception through Olfactory Modulation
Jie Wei, Yun Wang
(2023), pp. 589-595
Closed Access
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