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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:

Effects of Salt and Fat Combinations on Taste Preference and Perception
Dieuwerke P. Bolhuis, Lisa Newman, Russell Keast
Chemical Senses (2015) Vol. 41, Iss. 3, pp. 189-195
Open Access | Times Cited: 46

Showing 1-25 of 46 citing articles:

Hyper‐Palatable Foods: Development of a Quantitative Definition and Application to the US Food System Database
Tera L. Fazzino, Kaitlyn Rohde, Debra K. Sullivan
Obesity (2019) Vol. 27, Iss. 11, pp. 1761-1768
Open Access | Times Cited: 109
Taste Perception of Nutrients Found in Nutritional Supplements: A Review
Thomas Delompré, Élisabeth Guichard, Loı̈c Briand, et al.
Nutrients (2019) Vol. 11, Iss. 9, pp. 2050-2050
Open Access | Times Cited: 76
Influence of Sensory Properties in Moderating Eating Behaviors and Food Intake
Ciarán G. Forde, Kees de Graaf
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 58
Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review
Siti Nurmilah, Yana Cahyana, Gemilang Lara Utama, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3120-3120
Open Access | Times Cited: 40
Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food
Ulla Hoppu, Anu Hopia, Terhi Pohjanheimo, et al.
Foods (2017) Vol. 6, Iss. 12, pp. 103-103
Open Access | Times Cited: 84
Salt Promotes Passive Overconsumption of Dietary Fat in Humans
Dieuwerke P. Bolhuis, Andrew Costanzo, Lisa Newman, et al.
Journal of Nutrition (2016) Vol. 146, Iss. 4, pp. 838-845
Open Access | Times Cited: 67
Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review
Thierry Thomas‐Danguin, Élisabeth Guichard, Christian Salles
Food & Function (2019) Vol. 10, Iss. 9, pp. 5269-5281
Closed Access | Times Cited: 67
The Importance of Food Processing and Eating Behavior in Promoting Healthy and Sustainable Diets
Ciarán G. Forde, Eric A. Decker
Annual Review of Nutrition (2022) Vol. 42, Iss. 1, pp. 377-399
Open Access | Times Cited: 37
Fat Taste Sensitivity Is Associated with Short-Term and Habitual Fat Intake
Andrew Costanzo, Liliana Orellana, Caryl Nowson, et al.
Nutrients (2017) Vol. 9, Iss. 7, pp. 781-781
Open Access | Times Cited: 50
Hyper‐palatable food consumption during binge‐eating episodes: A comparison of intake during binge eating and restricting
Kayla Bjorlie, Kelsie T. Forbush, Danielle A. N. Chapa, et al.
International Journal of Eating Disorders (2022) Vol. 55, Iss. 5, pp. 688-696
Closed Access | Times Cited: 26
Taste of Fat and Obesity: Different Hypotheses and Our Point of View
Laurent Brondel, Didier Quilliot, Thomas Mouillot, et al.
Nutrients (2022) Vol. 14, Iss. 3, pp. 555-555
Open Access | Times Cited: 25
Stabilization and sensorial/technological characterization of a sodium-reduced W1/O/W2 emulsion based on oriental ingredients
Jiseon Lee, Yeong Mi Byeon, Mi‐Jung Choi
Food Chemistry (2025) Vol. 475, pp. 143208-143208
Closed Access
Rice bran protein fibril and chitin nanofiber complexes as a new material for fat substitution and saltiness enhancement
Feng Yao, Yu Zhang, Kai Huang, et al.
Food Chemistry (2025) Vol. 479, pp. 143804-143804
Closed Access
Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children
Ervina Ervina, Ingunn Berget, Valérie L. Almli
Foods (2020) Vol. 9, Iss. 9, pp. 1315-1315
Open Access | Times Cited: 36
Effect of dietary fat intake and genetics on fat taste sensitivity: a co-twin randomized controlled trial
Andrew Costanzo, Caryl Nowson, Liliana Orellana, et al.
American Journal of Clinical Nutrition (2018) Vol. 107, Iss. 5, pp. 683-694
Open Access | Times Cited: 31
Taste Sensitivity and Taste Preference Measures Are Correlated in Healthy Young Adults
Elie Chamoun, Angel A S Liu, Lisa M. Duizer, et al.
Chemical Senses (2018) Vol. 44, Iss. 2, pp. 129-134
Open Access | Times Cited: 29
Taste of Modern Diets: The Impact of Food Processing on Nutrient Sensing and Dietary Energy Intake
Pey Sze Teo, Rachel Tso, Rob M. van Dam, et al.
Journal of Nutrition (2021) Vol. 152, Iss. 1, pp. 200-210
Open Access | Times Cited: 22
Longitudinal Associations Between Taste Sensitivity, Taste Liking, Dietary Intake and BMI in Adolescents
Afroditi Papantoni, Grace E. Shearrer, Jennifer R. Sadler, et al.
Frontiers in Psychology (2021) Vol. 12
Open Access | Times Cited: 20
Preference and perception of fat in salty and sweet foods
Dieuwerke P. Bolhuis, Andrew Costanzo, Russell Keast
Food Quality and Preference (2017) Vol. 64, pp. 131-137
Closed Access | Times Cited: 27
Deconstructing how the various components of emulsion creamers impact salt perception
Anthony Lima, Marie Dufauret, Benjamin Le Révérend, et al.
Food Hydrocolloids (2018) Vol. 79, pp. 310-318
Closed Access | Times Cited: 23
The range and nutrient profile of alternative protein products sold in Australian supermarkets between 2014 and 2021
Paige G. Brooker, Gilly A. Hendrie, Kim Anastasiou, et al.
International Journal of Food Sciences and Nutrition (2022) Vol. 73, Iss. 8, pp. 1067-1079
Open Access | Times Cited: 9
Do healthy diets differ in their sensory characteristics?
David N. Cox, Gilly A. Hendrie, Haidee J. Lease
Food Quality and Preference (2018) Vol. 68, pp. 12-18
Closed Access | Times Cited: 15
Biogastronomy: Factors that determine the biological response to meal ingestion
Teodora Pribić, Fernando Azpiroz
Neurogastroenterology & Motility (2018) Vol. 30, Iss. 7
Closed Access | Times Cited: 14
Saltiness enhancement by “má là” umami flavor in NaCl model aqueous and oil-added systems
Xiaoxia Sun, Kui Zhong, Di Zhang, et al.
Food Research International (2023) Vol. 173, pp. 113277-113277
Closed Access | Times Cited: 4
Liking for saltiness is associated with preference for fattier and more caloric foods
Cristina Proserpio, Sara Spinelli, Camilla Cattaneo, et al.
Food Quality and Preference (2024) Vol. 124, pp. 105355-105355
Open Access | Times Cited: 1
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