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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 sensory evaluation of aftertaste intensity and liking of spicy paneer cheese
Courtney Schlossareck, Carolyn F. Ross
International Journal of Food Science & Technology (2020) Vol. 55, Iss. 7, pp. 2710-2718
Closed Access | Times Cited: 16

Showing 16 citing articles:

An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task
Jamal Amyoony, Rachael Moss, Tanvi Dabas, et al.
Applied Food Research (2023) Vol. 3, Iss. 2, pp. 100320-100320
Open Access | Times Cited: 15
An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed
Allison Stright, Kaitlyn Frampton, Matthew B. McSweeney
Journal of Sensory Studies (2025) Vol. 40, Iss. 1
Open Access
Characterization of ready-to-eat tahini-oat bars with added value from Prunus avium L.
Maria Dimitrova-Dimova, Dasha Mihaylova, Aneta Popova, et al.
BIO Web of Conferences (2025) Vol. 170, pp. 04001-04001
Open Access
Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil
Shuo Zou, Yiren Zhang, Qiaojun Wang, et al.
Food Chemistry (2021) Vol. 371, pp. 131167-131167
Closed Access | Times Cited: 19
Time-dependent variation in oral irritation subqualities of capsaicin solution: Using Time-Intensity-Rate-All-That-Apply (TI-RATA) and temporal Check-All-That-Apply (TCATA) methods
Ragita C. Pramudya, Han‐Seok Seo
Food Quality and Preference (2023) Vol. 112, pp. 104997-104997
Open Access | Times Cited: 7
Relationship between mustard pungency and allyl‐isothiocyanate content: A comparison of sensory and chemical evaluations
Sabrina Eib, Désirée Schneider, Oliver Hensel, et al.
Journal of Food Science (2020) Vol. 85, Iss. 9, pp. 2728-2736
Open Access | Times Cited: 16
Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception
Rachael Moss, Jeanne LeBlanc, Christopher Ritchie, et al.
Journal of Sensory Studies (2023) Vol. 38, Iss. 6
Open Access | Times Cited: 4
Skyrocketing Turnover of Spicy Food: The Effects of Spicy Flavor Image on Increased Revenue
Dea Septiani, Rifky Muhammad Fachri
International Journal Administration Business and Organization (2024) Vol. 5, Iss. 5, pp. 93-103
Closed Access | Times Cited: 1
Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix linnaeus protein isolate
Wenhui Zhu, Wenting Xu, Menglin Han, et al.
Food Chemistry (2021) Vol. 375, pp. 131664-131664
Closed Access | Times Cited: 10
Impact of fat level on piperine’s cross-modal interaction on saltiness perception
Rachael Moss, Mackenzie Gorman, Allison Stright, et al.
Food and Humanity (2024) Vol. 4, pp. 100473-100473
Open Access
Improving the Properties and Sensory Acceptability of Vegan Chocolate Formulated with Oat Milk and Soy Protein Isolate by Incorporating Encapsulated Strawberry Extract
Rossi Indiarto, Rizal Wahyudi Al-Amin, Mohamad Djali, et al.
Applied Food Research (2024), pp. 100674-100674
Open Access
Microencapsulación de compuestos bioactivos de flor de jamaica en suero de leche y su aplicación en yogurt
SUSANA ELIZABETH ALTAMIRANO ROMO, ERIKA LÓPEZ ZAVALA, DIANA MINERVA GUERRA PEREZ, et al.
Investigación y Desarrollo en Ciencia y Tecnología de Alimentos (2024) Vol. 9, Iss. 1, pp. 43-52
Open Access
The effect of adding Gracilaria on flavor and quality of low-salt fermented soy sauce
Lina Wang, Zhuo Wang, Yuxin Chen, et al.
LWT (2024) Vol. 210, pp. 116890-116890
Open Access
Biotechnological Applications in Dairy Products and Safety
Ayushi Kapoor, Monica Yadav, Aparna Verma, et al.
Sustainable agriculture reviews (2021), pp. 167-208
Closed Access | Times Cited: 1
Date milk enriched with vitamin D: nutrient content and acceptability as a food additive for preschoolers 48-59 months
Nurnashriana Jufri, Sri Anna Marliyati, Faisal Anwar, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2023)
Open Access
Physiology of Sensory Perception
María Laura Montero, Carolyn F. Ross
Springer eBooks (2023), pp. 19-52
Closed Access
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