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:
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
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
Showing 10 citing articles:
The insights into sour flavor and organic acids in alcoholic beverages
Yan Yan, Mingxin Zou, Cui Tang, et al.
Food Chemistry (2024) Vol. 460, pp. 140676-140676
Closed Access | Times Cited: 7
Yan Yan, Mingxin Zou, Cui Tang, et al.
Food Chemistry (2024) Vol. 460, pp. 140676-140676
Closed Access | Times Cited: 7
Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine
Na Li, Guanyu Li, Xuan Guan, et al.
Food Chemistry (2024) Vol. 463, pp. 141248-141248
Closed Access | Times Cited: 4
Na Li, Guanyu Li, Xuan Guan, et al.
Food Chemistry (2024) Vol. 463, pp. 141248-141248
Closed Access | Times Cited: 4
Unveiling brain response mechanisms of citrus flavor perception: An EEG-based study on sensory and cognitive responses
Qian Zhao, Peilin Yang, Xiaolei Wang, et al.
Food Research International (2025) Vol. 206, pp. 116096-116096
Closed Access
Qian Zhao, Peilin Yang, Xiaolei Wang, et al.
Food Research International (2025) Vol. 206, pp. 116096-116096
Closed Access
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
Lin Zhu, Fei Pan, Felix Stöppelmann, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104423-104423
Open Access | Times Cited: 3
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
Yiqing Ge, Donghao Zhang, Yingying Xu, et al.
Food Research International (2024) Vol. 188, pp. 114451-114451
Closed Access | Times Cited: 2
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
Di Zhao, Yue Chen, Jiayi Xia, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104602-104602
Closed Access | Times Cited: 1
Key aroma compounds associated with umami perception of MSG in fried Takifugu obscurus liver
Yuqian Zheng, Yi-Chen Sun, Yiwen Zhu, et al.
Food Research International (2024) Vol. 196, pp. 114954-114954
Closed Access | Times Cited: 1
Yuqian Zheng, Yi-Chen Sun, Yiwen Zhu, et al.
Food Research International (2024) Vol. 196, pp. 114954-114954
Closed Access | Times Cited: 1
Multiple effects of spicy flavors on neurological diseases through the intervention of TRPV1: a critical review
Boyong Hu, Heng Wang, Hong Liang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-20
Closed Access
Boyong Hu, Heng Wang, Hong Liang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-20
Closed Access
Quantifying the sweetness intensity and impact of aroma in honey from four floral sources
Hannah Mulheron, Aubrey DuBois, Emily J. Mayhew
Journal of Food Science (2024)
Open Access
Hannah Mulheron, Aubrey DuBois, Emily J. Mayhew
Journal of Food Science (2024)
Open Access
The processing of shaking and standing improves the taste quality of summer black tea
Lunfang Huang, Guojian Deng, Yulin Fan, et al.
Food Research International (2024) Vol. 201, pp. 115545-115545
Closed Access
Lunfang Huang, Guojian Deng, Yulin Fan, et al.
Food Research International (2024) Vol. 201, pp. 115545-115545
Closed Access
