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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:

Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample
Caterina Dinnella, Erminio Monteleone, Maria Piochi, et al.
Chemical Senses (2018)
Open Access | Times Cited: 76

Showing 1-25 of 76 citing articles:

Exploring Associations between Interindividual Differences in Taste Perception, Oral Microbiota Composition, and Reported Food Intake
Camilla Cattaneo, Patrizia Riso, Monica Laureati, et al.
Nutrients (2019) Vol. 11, Iss. 5, pp. 1167-1167
Open Access | Times Cited: 72
Quantifying Sweet Taste Liker Phenotypes: Time for Some Consistency in the Classification Criteria
Vasiliki Iatridi, John E. Hayes, Martin R. Yeomans
Nutrients (2019) Vol. 11, Iss. 1, pp. 129-129
Open Access | Times Cited: 61
Food Preferences and Obesity
Sara Spinelli, Erminio Monteleone
Endocrinology and Metabolism (2021) Vol. 36, Iss. 2, pp. 209-219
Open Access | Times Cited: 41
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
Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages
A. De Toffoli, Sara Spinelli, Erminio Monteleone, et al.
Nutrients (2019) Vol. 11, Iss. 6, pp. 1329-1329
Open Access | Times Cited: 44
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
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
The gustin gene variation at rs2274333 and PROP taster status affect dietary fat perception: a stepwise multiple regression model study
Gowtham Subramanian, Vinithra Ponnusamy, Keerthana Vasanthakumar, et al.
The Journal of Nutritional Biochemistry (2024) Vol. 128, pp. 109619-109619
Closed Access | Times Cited: 5
Astringency and its sub-qualities: A review of astringency mechanisms and methods for measuring saliva lubrication
Shaoyang Wang, Heather E. Smyth, Sandra M. Olarte Mantilla, et al.
Chemical Senses (2024) Vol. 49
Closed Access | Times Cited: 5
Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness
Sari Puputti, Ulla Hoppu, Mari Sandell
Foods (2019) Vol. 8, Iss. 10, pp. 444-444
Open Access | Times Cited: 38
Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors
Camilla Cattaneo, Jing Liu, Anne C. Bech, et al.
Food Quality and Preference (2019) Vol. 80, pp. 103803-103803
Open Access | Times Cited: 38
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
Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis
Qian Yang, Ann‐Marie Williamson, Anne Hasted, et al.
Food Quality and Preference (2020) Vol. 83, pp. 103928-103928
Open Access | Times Cited: 35
Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers
Jonas Yde Junge, Anne Sjoerup Bertelsen, Line Ahm Mielby, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1425-1425
Open Access | Times Cited: 30
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes
Sara Spinelli, Caterina Dinnella, Federica Tesini, et al.
Nutrients (2020) Vol. 12, Iss. 5, pp. 1374-1374
Open Access | Times Cited: 29
The study of citrus‐derived flavonoids as effective bitter taste inhibitors
Jiali Huang, Yu‐Jing Lu, Guo Chenglong, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 101, Iss. 12, pp. 5163-5171
Closed Access | Times Cited: 26
Distinct sensory hedonic functions for sourness in adults
Sara Spinelli, Helene Hopfer, Victor Moulinier, et al.
Food Quality and Preference (2024) Vol. 116, pp. 105152-105152
Closed Access | Times Cited: 3
Exploring variability in detection thresholds of microparticles through participant characteristics
Marco Santagiuliana, Inés Sampedro Marigómez, Layla Broers, et al.
Food & Function (2019) Vol. 10, Iss. 9, pp. 5386-5397
Closed Access | Times Cited: 27
Electrophysiological Responses from the Human Tongue to the Six Taste Qualities and Their Relationships with PROP Taster Status
Melania Melis, Giorgia Sollai, Mariano Mastinu, et al.
Nutrients (2020) Vol. 12, Iss. 7, pp. 2017-2017
Open Access | Times Cited: 26
The effects of taste sensitivity and repeated taste exposure on children's intake and liking of turnip (Brassica rapa subsp. rapa); a bitter Brassica vegetable
Nurfarhana Diana Mohd Nor, Carmel Houston‐Price, Kate Harvey, et al.
Appetite (2020) Vol. 157, pp. 104991-104991
Closed Access | Times Cited: 25
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
Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples
Ervina Ervina, Valérie L. Almli, Ingunn Berget, et al.
Nutrients (2021) Vol. 13, Iss. 8, pp. 2721-2721
Open Access | Times Cited: 20
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
Individual differences in perceived complexity are associated with different affective responses to alcoholic cocktails
Lapo Pierguidi, Sara Spinelli, Caterina Dinnella, et al.
Food Quality and Preference (2019) Vol. 76, pp. 47-59
Closed Access | Times Cited: 25
Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat
Xirui Zhou, Martin R. Yeomans, Anna Thomas, et al.
Food Quality and Preference (2020) Vol. 90, pp. 104116-104116
Open Access | Times Cited: 23
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