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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:

Understanding the role of personality and alexithymia in food preferences and PROP taste perception
Antonietta Robino, Massimo Mezzavilla, Nicola Pirastu, et al.
Physiology & Behavior (2016) Vol. 157, pp. 72-78
Closed Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

Exploring influences on food choice in a large population sample: The Italian Taste project
Erminio Monteleone, Sara Spinelli, Caterina Dinnella, et al.
Food Quality and Preference (2017) Vol. 59, pp. 123-140
Open Access | Times Cited: 142
Genetic Background of Taste Perception, Taste Preferences, and Its Nutritional Implications: A Systematic Review
Judit Diószegi, Erand Llanaj, Róza Ádány
Frontiers in Genetics (2019) Vol. 10
Open Access | Times Cited: 130
Revisiting consumers’ valuation for local versus organic food using a non-hypothetical choice experiment: Does personality matter?
Claudia Bazzani, Vincenzina Caputo, Rodolfo M. Nayga, et al.
Food Quality and Preference (2017) Vol. 62, pp. 144-154
Open Access | Times Cited: 114
Personality traits and gender influence liking and choice of food pungency
Sara Spinelli, A. De Toffoli, Caterina Dinnella, et al.
Food Quality and Preference (2018) Vol. 66, pp. 113-126
Open Access | Times Cited: 90
Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP
Beverly J. Tepper, Melania Melis, Yvonne Koelliker, et al.
Nutrients (2017) Vol. 9, Iss. 12, pp. 1275-1275
Open Access | Times Cited: 64
The association between alexithymia and eating behavior in children and adolescents
Lisa M. Shank, Marian Tanofsky‐Kraff, Nichole R. Kelly, et al.
Appetite (2019) Vol. 142, pp. 104381-104381
Open Access | Times Cited: 53
Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review
Carla Cavallo, Gianni Cicia, Teresa Del Giudice, et al.
Nutrients (2019) Vol. 11, Iss. 5, pp. 1164-1164
Open Access | Times Cited: 46
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
A Systematic Review of the Relationship Between Taste and Personality Traits: Phenomena and possible mechanisms
Ziang Li, Yijun Luo, Weijun Liu, et al.
Appetite (2025), pp. 107875-107875
Closed Access
Sensory Insights in Aging: Exploring the Impact on Improving Dietary Through Sensory Enhancement
Yilin Li, Shuying Wang, Lanxin Zhang, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 3
Open Access
The Association Between Personality Traits and Dietary Choices: A Systematic Review
Cecilia Maria Esposito, Alessandro Ceresa, Massimiliano Buoli
Advances in Nutrition (2020) Vol. 12, Iss. 4, pp. 1149-1159
Open Access | Times Cited: 33
Antecedents of Trust in Organic Foods: The Mediating Role of Food Related Personality Traits
Samia Ayyub, Xuhui Wang, Muhammad Asif, et al.
Sustainability (2018) Vol. 10, Iss. 10, pp. 3597-3597
Open Access | Times Cited: 33
Perception and liking of soups flavored with chipotle chili and ginger extracts: Effects of PROP taster status, personality traits and emotions
Nicole O. Scott, Brenda Burgess, Beverly J. Tepper
Food Quality and Preference (2018) Vol. 73, pp. 192-201
Open Access | Times Cited: 30
The negative influence of food neophobia on food and beverage liking: Time to look beyond extreme groups analysis?
Sara R. Jaeger, Sok L. Chheang, David Jin, et al.
Food Quality and Preference (2021) Vol. 92, pp. 104217-104217
Closed Access | Times Cited: 22
Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns
Sara Spinelli, John Prescott, Lapo Pierguidi, et al.
Nutrients (2021) Vol. 13, Iss. 3, pp. 866-866
Open Access | Times Cited: 20
Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project
Antonietta Robino, Maria Pina Concas, Sara Spinelli, et al.
Food Quality and Preference (2021) Vol. 95, pp. 104361-104361
Open Access | Times Cited: 20
Emotional responses to taste and smell stimuli: Self‐reports, physiological measures, and a potential role for individual and genetic factors
Mariano Mastinu, Melania Melis, Neeta Y. Yousaf, et al.
Journal of Food Science (2022) Vol. 88, Iss. S1
Open Access | Times Cited: 14
Effect of personality on the emotional response elicited by wines
María Mora, Elena Urdaneta, Carolina Chaya
Food Quality and Preference (2019) Vol. 76, pp. 39-46
Open Access | Times Cited: 24
Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt
Sandra M. Olarte Mantilla, Heather M. Shewan, Rebecca Shingleton, et al.
Food Quality and Preference (2021) Vol. 96, pp. 104391-104391
Closed Access | Times Cited: 18
Personality traits affect the influences of intensity perception and emotional responses on hedonic rating and preference rank toward basic taste solutions
Shilpa S. Samant, Han‐Seok Seo
Journal of Neuroscience Research (2018) Vol. 97, Iss. 3, pp. 276-291
Closed Access | Times Cited: 21
A bitter taste in the mouth: The role of 6-n-propylthiouracil taster status and sex in food disgust sensitivity
Jeanine Ammann, Christina Hartmann, Michael Siegrist
Physiology & Behavior (2019) Vol. 204, pp. 219-223
Open Access | Times Cited: 20
The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors
Neeta Y. Yousaf, Beverly J. Tepper
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 19, pp. 11995-11995
Open Access | Times Cited: 9
Dietary patterns are associated with the prevalence of alexithymia
Kirsi Honkalampi, Anu Ruusunen, Heimo Viinamäki, et al.
Scandinavian Journal of Psychology (2017) Vol. 58, Iss. 4, pp. 318-323
Closed Access | Times Cited: 16
Factors affecting stated liking for meat products: Focus on demographics, oral responsiveness, personality, and psycho-attitudinal traits
Caterina Dinnella, Fabio Napolitano, Sara Spinelli, et al.
Meat Science (2022) Vol. 195, pp. 109004-109004
Closed Access | Times Cited: 8
PROP taste status has limited impact on wine flavour perception and acceptability by consumers
Celia Criado, Carolina Muñoz‐González, Virginia Fernández-Ruíz, et al.
Food Quality and Preference (2024) Vol. 116, pp. 105150-105150
Closed Access | Times Cited: 1
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