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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:

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

Showing 1-25 of 40 citing articles:

Characterization of the Aroma-Active Compounds in Banana (Musa AAA Red green) and Their Contributions to the Enhancement of Sweetness Perception
Zuobing Xiao, Haiting Chen, Yunwei Niu, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 50, pp. 15301-15313
Closed Access | Times Cited: 51
Factors affecting odour-induced taste enhancement
Charles Spence
Food Quality and Preference (2021) Vol. 96, pp. 104393-104393
Open Access | Times Cited: 46
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
Five representative esters and aldehydes from fruits can enhance sweet perception
Zuobing Xiao, Yumeng Hu, Yunwei Niu, et al.
LWT (2024) Vol. 194, pp. 115804-115804
Open Access | Times Cited: 6
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
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
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
Mechanism of sweetening effect of 2-methylbutyric acid and other 9 acids from sweet orange investigated by sensory evaluation, electronic tongue, and molecular simulation
Zuobing Xiao, Baifei Shen, Yunwei Niu, et al.
European Food Research and Technology (2025)
Closed Access
Use of Selected Environmental Lactic Acid Bacteria During Industrial Production of Heat-Treated Nitrite-Free Organic Sausage
Piotr Szymański, Anna Okoń, Dorota Zielińska, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1028-1028
Open 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: 21
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception
Zuobing Xiao, Longxue Liu, Yunwei Niu, et al.
Meat Science (2023) Vol. 208, pp. 109398-109398
Closed Access | Times Cited: 12
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
Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception
Zuobing Xiao, Shenghang Zhang, Jiancai Zhu, et al.
European Food Research and Technology (2022) Vol. 249, Iss. 2, pp. 537-551
Closed Access | Times Cited: 14
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: 2
Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage
Line Bjørnskov Pedersen, Anne Sjørup Bertelsen, Derek V. Byrne, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2711-2711
Open Access | Times Cited: 6
Investigation of vanillin-loaded O/W, W/O, and W/O/W emulsion systems as a proof of concept for sugar reduction strategy: Preparation, characterization, and evaluation
Luyao Huang, R. Wu, Fan Zhang, et al.
LWT (2023) Vol. 193, pp. 115690-115690
Open Access | Times Cited: 5
Global Sugar Reduction Trends and Challenges: Exploring Aroma Sweetening as an Alternative to Sugar Reduction
Di Zhao, Yue Chen, Jiayi Xia, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104602-104602
Closed Access | Times Cited: 1
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: 1
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
Recent advance in technological innovations of sugar-reduced products
Gaopeng Zhang, Lyu Zhang, Ishtiaq Ahmad, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 15, pp. 5128-5142
Closed Access | Times Cited: 7
Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules
Guilherme Vitorino, Mariana Mota, Manuel Malfeito‐Ferreira
Ciência e técnica vitivinícola/Ciência e técnica vitivinícola (2021) Vol. 36, Iss. 2, pp. 139-150
Open Access | Times Cited: 9
Flavor Experiences Augmentation Strategy for Fermented Dairy Products: Perspective of Multimodal Perception, Starter and Enhancer, and Processing
Rong Zhang, Wei Jia, Shu Jing, et al.
Food Reviews International (2023) Vol. 40, Iss. 8, pp. 2227-2255
Closed Access | Times Cited: 3
Insights into the enhancement of food flavor perception: strategies, mechanism and emulsion applications
Luyao Huang, Yujie Dai, Fan Zhang, et al.
Deleted Journal (2023) Vol. 13, Iss. 5, pp. 2410-2424
Open Access | Times Cited: 3
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