Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Sugar reduction without compromising sensory perception. An impossible dream?
Scott C. Hutchings, Julia Low, Russell Keast
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 14, pp. 2287-2307
Closed Access | Times Cited: 112

Showing 1-25 of 112 citing articles:

Development of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior
Xinying Suo, Marianna Tagliasco, Matteo Bonfini, et al.
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100761-100761
Open Access | Times Cited: 1
The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review
Qian Janice Wang, Line Ahm Mielby, Jonas Yde Junge, et al.
Foods (2019) Vol. 8, Iss. 6, pp. 211-211
Open Access | Times Cited: 121
Stevia rebaudiana Bertoni.: an updated review of its health benefits, industrial applications and safety
Jamil Ahmad, Imran Khan, Renald Blundell, et al.
Trends in Food Science & Technology (2020) Vol. 100, pp. 177-189
Closed Access | Times Cited: 117
Food Processing at a Crossroad
Dietrich Knorr, Heribert J. Watzke
Frontiers in Nutrition (2019) Vol. 6
Open Access | Times Cited: 101
Factors affecting aroma compounds in orange juice and their sensory perception: A review
Xin Pan, Shuang Bi, Fei Lao, et al.
Food Research International (2023) Vol. 169, pp. 112835-112835
Closed Access | Times Cited: 31
Designing healthier and more sustainable ultraprocessed foods
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 9
Use of strawberry and vanilla natural flavors for sugar reduction: A dynamic sensory study with yogurt
Ana Alice Andrade Oliveira, Amanda Cristina Andrade, Sabrina Carvalho Bastos, et al.
Food Research International (2020) Vol. 139, pp. 109972-109972
Closed Access | Times Cited: 56
Three-Dimensional Printing of Food Foams Stabilized by Hydrocolloids for Hydration in Dysphagia
Amelia Yilin Lee, Aakanksha Pant, Pojchanun Kanitthamniyom, et al.
International Journal of Bioprinting (2021) Vol. 7, Iss. 4, pp. 393-393
Open Access | Times Cited: 44
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
Crossmodal interactions between audition and taste: A systematic review and narrative synthesis
David Guedes, Margarida V. Garrido, Elsa Lamy, et al.
Food Quality and Preference (2023) Vol. 107, pp. 104856-104856
Open Access | Times Cited: 17
Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts
Ana Laura Velázquez, Letícia Vidal, Paula Varela, et al.
Food Research International (2019) Vol. 130, pp. 108920-108920
Open Access | Times Cited: 52
Strategies for lowering the added sugar in yogurts
Zifan Wan, Sucheta Khubber, Madhuresh Dwivedi, et al.
Food Chemistry (2020) Vol. 344, pp. 128573-128573
Closed Access | Times Cited: 48
Influence of virtual color on taste: Multisensory integration between virtual and real worlds
Fuxing Huang, Jianping Huang, Xiaoang Wan
Computers in Human Behavior (2019) Vol. 95, pp. 168-174
Closed Access | Times Cited: 46
Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers
Anne Sjørup Bertelsen, Yan Zeng, Line Ahm Mielby, et al.
Food Quality and Preference (2020) Vol. 87, pp. 104036-104036
Closed Access | Times Cited: 45
Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions
Anne Sjoerup Bertelsen, Line Ahm Mielby, Niki Alexi, et al.
Foods (2020) Vol. 9, Iss. 2, pp. 146-146
Open Access | Times Cited: 44
Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example
Dipendra Kumar Mahato, Russell Keast, Djin Gie Liem, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1400-1400
Open Access | Times Cited: 44
Rate‐All‐That‐Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt
Vicki Wei Kee Tan, May Sui Mei Wee, Oliver Tomić, et al.
Journal of Food Science (2020) Vol. 85, Iss. 2, pp. 486-492
Closed Access | Times Cited: 43
Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling
Anne Sjoerup Bertelsen, Line Ahm Mielby, Niki Alexi, et al.
Chemical Senses (2020) Vol. 45, Iss. 4, pp. 293-301
Closed Access | Times Cited: 40
Rethinking sugar reduction in processed foods
Rosires Deliza, Mayara Lima, Gastón Ares
Current Opinion in Food Science (2021) Vol. 40, pp. 58-66
Closed Access | Times Cited: 32
Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners
Diksha Chadha, Nazimah Hamid, Kevin Kantono, et al.
Journal of Food Science (2022) Vol. 87, Iss. 7, pp. 3190-3206
Open Access | Times Cited: 23
Elucidation of the sweetening mechanism of sweet orange fruit aroma compounds on sucrose solution using sensory evaluation, electronic tongue, molecular docking, and molecular dynamics simulation
Zuobing Xiao, JiaWen Gao, Yunwei Niu, et al.
LWT (2024) Vol. 205, pp. 116555-116555
Open Access | Times Cited: 4
Analysis of the Correlation of Microstructure, Instrumental Texture, and Consumer Acceptance of Shortbread Biscuits with Selected Sweeteners and Fibre
Agata Marzec, Agnieszka Stępień, Agnieszka Goclik, et al.
Applied Sciences (2025) Vol. 15, Iss. 3, pp. 1137-1137
Open Access
Boosting the role of complex food structure on oral breakdown and sweetness perception by digitally designed and 3D printed biscuits
Rossella Caporizzi, A. Derossi, Sakamon Devahastin, et al.
Journal of Food Engineering (2025), pp. 112499-112499
Open Access
What exactly happens to rats that drink different types of sweetness water over a long time:A comparison with sucrose, artificial sweeteners and natural sweeteners
Chuansong Zhan, Lu Dai, Ruiyi Zhang, et al.
Journal of Functional Foods (2025) Vol. 127, pp. 106715-106715
Closed Access
Demonstrating cross-modal enhancement in a real food with a modified ABX test
Gloria Wang, Alyssa J. Bakke, John E. Hayes, et al.
Food Quality and Preference (2019) Vol. 77, pp. 206-213
Open Access | Times Cited: 40
Page 1 - Next Page

Scroll to top