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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:

Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables
Yiming Feng, Marta Albiol Tapia, Kyle S. Okada, et al.
Journal of Food Science (2018) Vol. 83, Iss. 2, pp. 446-453
Open Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Role of Sulfur Compounds in Vegetable and Mushroom Aroma
Monika Marcinkowska, Henryk H. Jeleń
Molecules (2022) Vol. 27, Iss. 18, pp. 6116-6116
Open Access | Times Cited: 57
Anticancer activity of broccoli, its organosulfur and polyphenolic compounds
Amin Gasmi, Asma Gasmi Benahmed, Mariia Shanaida, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 8054-8072
Closed Access | Times Cited: 23
Assessment of heavy metals and their human health risks in selected spices from South Africa
Oluwaseun Mary Oladeji, Oluwakemi Adeola Aasa, Oluwasola Abayomi Adelusi, et al.
Toxicology Reports (2023) Vol. 11, pp. 216-220
Open Access | Times Cited: 17
Factors related to sensory properties and consumer acceptance of vegetables
Ulla Hoppu, Sari Puputti, Mari Sandell
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 10, pp. 1751-1761
Closed Access | Times Cited: 48
Considering Nature and Nurture in the Etiology and Prevention of Picky Eating: A Narrative Review
Meera Patel, Sharon M. Donovan, Soo‐Yeun Lee
Nutrients (2020) Vol. 12, Iss. 11, pp. 3409-3409
Open Access | Times Cited: 24
Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study
Shiori Tanaka, Daisuke Yoneoka, Aya Ishizuka, et al.
BMC Public Health (2023) Vol. 23, Iss. 1
Open Access | Times Cited: 8
Changes in flavor profile of vegetable seasonings by innovative drying technologies: A review
Clinton Emeka Okonkwo, Helen Onyeaka, Abiola Folakemi Olaniran, et al.
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 6818-6838
Closed Access | Times Cited: 2
Culinary herbs and spices: what can human studies tell us about their role in the prevention of chronic non‐communicable diseases?
Elizabeth I. Opara
Journal of the Science of Food and Agriculture (2019) Vol. 99, Iss. 10, pp. 4511-4517
Open Access | Times Cited: 20
Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products
Krystyna Szymandera‐Buszka, Katarzyna Waszkowiak, Anna Jędrusek‐Golińska, et al.
Foods (2020) Vol. 9, Iss. 2, pp. 209-209
Open Access | Times Cited: 20
Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks
Krystyna Szymandera‐Buszka, Małgorzata Gumienna, Anna Jędrusek‐Golińska, et al.
Nutrients (2021) Vol. 13, Iss. 12, pp. 4538-4538
Open Access | Times Cited: 12
Inactivation mechanism of ferrous and alkaline activated persulfate on Escherichia coli O157:H7 and Listeria monocytogenes
Hang Qi, Yen‐Con Hung
LWT (2019) Vol. 111, pp. 62-68
Closed Access | Times Cited: 12
Role of seasoning vegetables on consumer behavior: Purchase, intake, liking, and intention to pay for larger servings
Ly Luu, Joanna Manero, Soo‐Yeun Lee, et al.
Food Quality and Preference (2020) Vol. 82, pp. 103890-103890
Open Access | Times Cited: 11
Larger serving size and seasoning’s role in consumer behaviors toward vegetables
Ly Luu, Soo‐Yeun Lee, Sharon M. Nickols‐Richardson, et al.
Food Quality and Preference (2020) Vol. 88, pp. 104105-104105
Open Access | Times Cited: 9
Effectiveness of activated persulfate in removal of foodborne pathogens from romaine lettuce
Hang Qi, Yen‐Con Hung
Food Control (2019) Vol. 106, pp. 106708-106708
Closed Access | Times Cited: 8
The Picky Eating Questionnaire and Child-reported Food Preference Questionnaire: Pilot validation in Australian-Indian mothers and children 7-12 years old
Rati Jani, Rebecca Byrne, Abu Saleh, et al.
Food Quality and Preference (2022) Vol. 99, pp. 104584-104584
Closed Access | Times Cited: 5
Change in preference for vegetables and their perceptual attributes as a function of age and pickiness
Naomi Gotow, Yuko Nagai, Taro Taguchi, et al.
Food Research International (2023) Vol. 170, pp. 112967-112967
Closed Access | Times Cited: 2
Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System
Krystyna Szymandera‐Buszka, Joanna Kobus‐Cisowska, Daria Szymanowska, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 4, pp. 2029-2029
Open Access | Times Cited: 5
Umami: An Alternative Japanese Approach to Reducing Sodium While Enhancing Taste Desirability
Shuhei Nomura, Aya Ishizuka, Shiori Tanaka, et al.
Health (2021) Vol. 13, Iss. 06, pp. 629-636
Open Access | Times Cited: 5
Identification of perceptual attributes affecting preference for vegetables using item-focused and consumer-focused approaches
Naomi Gotow, Yuko Nagai, Taro Taguchi, et al.
Food Quality and Preference (2021) Vol. 95, pp. 104357-104357
Closed Access | Times Cited: 5
Quality assessment of corn snacks enriched with soybean ferritin among young healthy people and patient with Crohn’s disease: the effect of extrusion conditions
Krystyna Szymandera‐Buszka, Magdalena Zielińska‐Dawidziak, Agnieszka Makowska, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 12, pp. 6463-6473
Closed Access | Times Cited: 5
Drivers of Liking in a Model Retorted Creamy Tomato Soup System with Varying Levels of Sodium, Fat, and Herbs
Ginnefer Cox, Youngsoo Lee, Soo‐Yeun Lee
Journal of Food Science (2019) Vol. 84, Iss. 9, pp. 2610-2618
Closed Access | Times Cited: 4
Exploration of Taste and Preferences for Primary Flavors, Flavor Combinations, Aromatic Flavors and Ethnic Flavors: An Approach to the Acceptability of Culinary Diversity in Chile
Paola Cáceres, Nevenka Juretić, Luna Segovia, et al.
Journal of Culinary Science & Technology (2022) Vol. 22, Iss. 3, pp. 425-443
Closed Access | Times Cited: 3
Mixed Methods Study Investigating Adolescent Acceptance And Implementation Outcomes Of Serving Spicy Vegetables In School Lunch
Emily Siebert, Soo‐Yeun Lee, Carter Philips, et al.
Current Developments in Nutrition (2024) Vol. 8, Iss. 8, pp. 104425-104425
Open Access
Spices and Herbs Increase Vegetable Palatability Among Military Service Members
Christopher R. D’Adamo, Melissa R Troncoso, Gabriela Piedrahita, et al.
Military Medicine (2024)
Open Access
Antioxidant Properties and Sensory Preference of Broccoli Affected by Culinary Practices
Pei-Yu Tien, Pei‐Fen Yang, Yih-Ming Weng, et al.
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 3, pp. 1409-1420
Open Access
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