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:

Predominant Qualities Evoked by Quinine, Sucrose, and Capsaicin Associate With PROP Bitterness, but not TAS2R38 Genotype
Alissa A. Nolden, John E. McGeary, John E. Hayes
Chemical Senses (2020) Vol. 45, Iss. 5, pp. 383-390
Open Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

Consumer-Based Sensory Characterization of Steviol Glycosides (Rebaudioside A, D, and M)
Ran Tao, Sungeun Cho
Foods (2020) Vol. 9, Iss. 8, pp. 1026-1026
Open Access | Times Cited: 47
The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods
Ella Pagliarini, Cristina Proserpio, Sara Spinelli, et al.
Food Quality and Preference (2021) Vol. 93, pp. 104250-104250
Open Access | Times Cited: 39
Validation of the Waterless Empirical Taste Test (WETT®)
Richard L. Doty, Crystal Wylie, Mark Potter
Behavior Research Methods (2020) Vol. 53, Iss. 2, pp. 864-873
Open Access | Times Cited: 24
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
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
Skin conductance responses to oral stimuli: The role of taste quality and intensity, and personality traits
Sara Spinelli, Lapo Pierguidi, Gioele Gavazzi, et al.
Food Quality and Preference (2023) Vol. 109, pp. 104917-104917
Open Access | Times Cited: 7
Genetic variation in sensation affects food liking and intake
Emma L. Feeney, Lauren McGuinness, John E. Hayes, et al.
Current Opinion in Food Science (2021) Vol. 42, pp. 203-214
Open Access | Times Cited: 15
Association of phenylthiocarbamide perception with anthropometric variables and intake and liking for bitter vegetables
Marta Trius‐Soler, Paz Andrea Bersano-Reyes, Clara Góngora, et al.
Genes & Nutrition (2022) Vol. 17, Iss. 1
Open Access | Times Cited: 8
A review of the flavor profile of metal salts: understanding the complexity of metallic sensation
Michelle J Y Ecarma, Alissa A. Nolden
Chemical Senses (2021) Vol. 46
Closed Access | Times Cited: 11
Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation
Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 5-5
Open Access | Times Cited: 10
Associations between Sweet Taste Sensitivity and Polymorphisms (SNPs) in the TAS1R2 and TAS1R3 Genes, Gender, PROP Taster Status, and Density of Fungiform Papillae in a Genetically Homogeneous Sardinian Cohort
Melania Melis, Mariano Mastinu, Lala Chaimae Naciri, et al.
Nutrients (2022) Vol. 14, Iss. 22, pp. 4903-4903
Open Access | Times Cited: 7
Application of a salt substitute in bitter taste suppression and toward better acceptance of cruciferous vegetables in diet
Davorka Gajari, Ivana Rumbak, Jasmina Ranilović, et al.
Appetite (2022) Vol. 173, pp. 105996-105996
Closed Access | Times Cited: 6
Variation in TAS2R receptor genes explains differential bitterness of two common antibiotics
Alissa A. Nolden, John E. Hayes, Emma L. Feeney
Frontiers in Genetics (2022) Vol. 13
Open Access | Times Cited: 6
The contribution of subliminal perceptions, dietary habits, and psychological traits to the perception of oral tingling and burning sensations
Lulu Zhang, Chao Ma, Hou‐Yin Wang, et al.
Food Research International (2023) Vol. 166, pp. 112631-112631
Closed Access | Times Cited: 3
Association between Genetic Variation in the TAS2R38 Bitter Taste Receptor and Propylthiouracil Bitter Taste Thresholds among Adults Living in Japan Using the Modified 2AFC Procedure with the Quest Method
Kyoko Aoki, Kanetaka Mori, Shöhei Iijima, et al.
Nutrients (2023) Vol. 15, Iss. 10, pp. 2415-2415
Open Access | Times Cited: 3
Responsiveness to warning sensations and anxiety-related psychological traits modulate individual differences in preference for vegetable foods with varied sensory properties
Lapo Pierguidi, Sara Spinelli, John Prescott, et al.
Food Research International (2023) Vol. 173, pp. 113342-113342
Open Access | Times Cited: 3
Further observations on the reinforcing value of sucrose solutions: Interaction between quantity and concentration
C. M. Bradshaw
Behavioural Processes (2023) Vol. 213, pp. 104946-104946
Closed Access | Times Cited: 3
The correlation of taste and chemesthetic sensation in individuals with different suprathreshold sensitivities
Lulu Zhang, Bolin Shi, Pei Sun, et al.
LWT (2021) Vol. 141, pp. 111070-111070
Open Access | Times Cited: 7
Variations in oral responsiveness associate with specific signatures in the gut microbiota and modulate dietary habits
Leonardo Menghi, Danny Cliceri, Francesca Fava, et al.
Food Quality and Preference (2022) Vol. 106, pp. 104790-104790
Open Access | Times Cited: 3
Determining Individual Variation in Ability to Discriminate
Sara Spinelli, Caterina Dinnella, Erminio Monteleone
(2024), pp. 67-83
Closed Access
Taste and oral somatosensation: Role of PTC bitter sensitivity, gender, and age
Mariano Mastinu, Andreas Püschner, S. Gerlach, et al.
Physiology & Behavior (2024) Vol. 288, pp. 114727-114727
Closed Access
Measuring sensory perception in relation to consumer behavior
John E. Hayes
Elsevier eBooks (2023), pp. 81-102
Closed Access | Times Cited: 1
The Effect of Genetic Taste Status on Swallowing: A Literature Review
Theresa S. Lee, Angela M. Dietsch, Rana H. Damra, et al.
American Journal of Speech-Language Pathology (2023) Vol. 32, Iss. 4, pp. 1770-1781
Closed Access | Times Cited: 1
Salivary microbial profiles associate with responsiveness to warning oral sensations and dietary intakes
Leonardo Menghi, Danny Cliceri, Francesca Fava, et al.
Food Research International (2023) Vol. 171, pp. 113072-113072
Open Access | Times Cited: 1
Individual differences in sensitivity to bitterness focusing on oat and pea preparations
Helen Vaikma, Grete Metsoja, Anastassia Bljahhina, et al.
Future Foods (2022) Vol. 6, pp. 100206-100206
Closed Access | Times Cited: 2
Page 1 - Next Page

Scroll to top