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:
Dried Bonito Dashi: A Preferred Fish Broth Without Postoral Reward Actions in Mice
Karen Ackroff, Takashi Kondoh, Anthony Sclafani
Chemical Senses (2013) Vol. 39, Iss. 2, pp. 159-166
Open Access | Times Cited: 15
Karen Ackroff, Takashi Kondoh, Anthony Sclafani
Chemical Senses (2013) Vol. 39, Iss. 2, pp. 159-166
Open Access | Times Cited: 15
Showing 15 citing articles:
Genetics of Amino Acid Taste and Appetite
Alexander A. Bachmanov, Natalia P. Bosak, John I. Glendinning, et al.
Advances in Nutrition (2016) Vol. 7, Iss. 4, pp. 806S-822S
Open Access | Times Cited: 103
Alexander A. Bachmanov, Natalia P. Bosak, John I. Glendinning, et al.
Advances in Nutrition (2016) Vol. 7, Iss. 4, pp. 806S-822S
Open Access | Times Cited: 103
Food additives, food and the concept of ‘food addiction’: Is stimulation of the brain reward circuit by food sufficient to trigger addiction?
Adejoke Y. Onaolapo, Olakunle J. Onaolapo
Pathophysiology (2018) Vol. 25, Iss. 4, pp. 263-276
Closed Access | Times Cited: 69
Adejoke Y. Onaolapo, Olakunle J. Onaolapo
Pathophysiology (2018) Vol. 25, Iss. 4, pp. 263-276
Closed Access | Times Cited: 69
Dried Bonito Dashi: Taste Qualities Evaluated Using Conditioned Taste Aversion Methods in Wild-Type and T1R1 Knockout Mice
Eugene R. Delay, Takashi Kondoh
Chemical Senses (2015) Vol. 40, Iss. 2, pp. 125-140
Closed Access | Times Cited: 16
Eugene R. Delay, Takashi Kondoh
Chemical Senses (2015) Vol. 40, Iss. 2, pp. 125-140
Closed Access | Times Cited: 16
Flavor Preferences Conditioned by Dietary Glutamate
Karen Ackroff, Anthony Sclafani
Advances in Nutrition (2016) Vol. 7, Iss. 4, pp. 845S-852S
Open Access | Times Cited: 16
Karen Ackroff, Anthony Sclafani
Advances in Nutrition (2016) Vol. 7, Iss. 4, pp. 845S-852S
Open Access | Times Cited: 16
Ingestion of dried-bonito broth (dashi) facilitates PV-parvalbumin-immunoreactive neurons in the brain, and affects emotional behaviors in mice
Undarmaa Jargalsaikhan, Hiroshi Nishimaru, Jumpei Matsumoto, et al.
Nutritional Neuroscience (2016) Vol. 20, Iss. 10, pp. 571-586
Open Access | Times Cited: 15
Undarmaa Jargalsaikhan, Hiroshi Nishimaru, Jumpei Matsumoto, et al.
Nutritional Neuroscience (2016) Vol. 20, Iss. 10, pp. 571-586
Open Access | Times Cited: 15
Dried bonito dashi: Contributions of mineral salts and organic acids to the taste of dashi
Eugene R. Delay, Benjamin Weaver, Douglas R. Lane, et al.
Physiology & Behavior (2018) Vol. 199, pp. 127-136
Closed Access | Times Cited: 8
Eugene R. Delay, Benjamin Weaver, Douglas R. Lane, et al.
Physiology & Behavior (2018) Vol. 199, pp. 127-136
Closed Access | Times Cited: 8
Enhanced preference for dried bonito dashi by prior experience with dashi and various taste substances in mice
Takashi Kondoh
Physiology & Behavior (2023) Vol. 261, pp. 114084-114084
Open Access | Times Cited: 2
Takashi Kondoh
Physiology & Behavior (2023) Vol. 261, pp. 114084-114084
Open Access | Times Cited: 2
A Study of an Aroma Extraction Method and Evaluation of the Aroma Extract Contribution to the Palatability and Reinforcement Effect of Dried Bonito Using Mice
T. Amitsuka, Maya Okamura, Hiroko Shiibashi, et al.
Journal of Nutritional Science and Vitaminology (2014) Vol. 60, Iss. 5, pp. 328-333
Open Access | Times Cited: 4
T. Amitsuka, Maya Okamura, Hiroko Shiibashi, et al.
Journal of Nutritional Science and Vitaminology (2014) Vol. 60, Iss. 5, pp. 328-333
Open Access | Times Cited: 4
Induction of Fos expression in the rat brain after intragastric administration of dried bonito dashi
Takashi Kondoh, Mitsuhiro Yoshimura, Satomi Sonoda, et al.
Nutritional Neuroscience (2019) Vol. 24, Iss. 9, pp. 688-696
Closed Access | Times Cited: 3
Takashi Kondoh, Mitsuhiro Yoshimura, Satomi Sonoda, et al.
Nutritional Neuroscience (2019) Vol. 24, Iss. 9, pp. 688-696
Closed Access | Times Cited: 3
Formation of Flavor Aversions and Preferences
Anthony Sclafani, Karen Ackroff
Elsevier eBooks (2020), pp. 333-352
Closed Access | Times Cited: 3
Anthony Sclafani, Karen Ackroff
Elsevier eBooks (2020), pp. 333-352
Closed Access | Times Cited: 3
Aroma Compounds Contributing to Palatability of Katsuodashi (Dried Bonito Broth)
Tsukasa Saito
Journal of Japan Association on Odor Environment (2016) Vol. 47, Iss. 6, pp. 401-410
Open Access | Times Cited: 1
Tsukasa Saito
Journal of Japan Association on Odor Environment (2016) Vol. 47, Iss. 6, pp. 401-410
Open Access | Times Cited: 1
The contribution of aromatic components in Katsuobushi to preference formation and reinforcement effect
T. Amitsuka, Maya Okamura, Kei Mukuta, et al.
Bioscience Biotechnology and Biochemistry (2017) Vol. 81, Iss. 8, pp. 1561-1568
Open Access | Times Cited: 1
T. Amitsuka, Maya Okamura, Kei Mukuta, et al.
Bioscience Biotechnology and Biochemistry (2017) Vol. 81, Iss. 8, pp. 1561-1568
Open Access | Times Cited: 1
Intake and preference for dried bonito dashi in male Sprague-Dawley rats and C57BL/6 N mice
Takashi Kondoh, Tetsuro Matsunaga
Physiology & Behavior (2019) Vol. 213, pp. 112708-112708
Closed Access | Times Cited: 1
Takashi Kondoh, Tetsuro Matsunaga
Physiology & Behavior (2019) Vol. 213, pp. 112708-112708
Closed Access | Times Cited: 1
Aroma Compounds Contributing to Palatability of Dried Bonito Soup
Tsukasa Saito
JOURNAL OF THE BREWING SOCIETY OF JAPAN (2015) Vol. 110, Iss. 11, pp. 756-766
Open Access
Tsukasa Saito
JOURNAL OF THE BREWING SOCIETY OF JAPAN (2015) Vol. 110, Iss. 11, pp. 756-766
Open Access
Ingredients of Stock and Its Use as a Fundamental Component of Liquid-based Foods : A Review
Suna Kim, Sun Mee Lee
Journal of the East Asian Society of Dietary Life (2020) Vol. 30, Iss. 5, pp. 396-407
Open Access
Suna Kim, Sun Mee Lee
Journal of the East Asian Society of Dietary Life (2020) Vol. 30, Iss. 5, pp. 396-407
Open Access
