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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:

Influence of ethanol concentration on sensory perception of rums using temporal check‐all‐that‐apply
William S. Harwood, Megan N. Parker, M.A. Drake
Journal of Sensory Studies (2019) Vol. 35, Iss. 1
Closed Access | Times Cited: 21

Showing 21 citing articles:

Culinary fluid mechanics and other currents in food science
Arnold J. T. M. Mathijssen, Maciej Lisicki, Vivek N. Prakash, et al.
Reviews of Modern Physics (2023) Vol. 95, Iss. 2
Open Access | Times Cited: 33
Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review
Michel Visalli, Mara V. Galmarini
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 10
Product, individual and environmental factors impacting the consumption of no and low alcoholic drinks: A systematic review and future research agenda
Nadine Waehning, Victoria K. Wells
Food Quality and Preference (2024) Vol. 117, pp. 105163-105163
Open Access | Times Cited: 7
Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)
Ramón Silva, Ramon S. Rocha, Jonas T. Guimarães, et al.
Food Research International (2020) Vol. 134, pp. 109217-109217
Closed Access | Times Cited: 44
Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC × GC-TOFMS method
Yamin Yu, Yao Nie, Shuang Chen, et al.
Food Chemistry (2022) Vol. 405, pp. 134854-134854
Closed Access | Times Cited: 22
A Timely Application—Temporal methods, past, present, and future
Heather R. M. Keefer, Dominic Rovai, M.A. Drake
Journal of Food Science (2023) Vol. 88, Iss. S1
Open Access | Times Cited: 11
Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check‐All‐That‐Apply (TCATA), and Temporal Ranking (TR)
Dominic Rovai, Heather R. M. Keefer, John C. Castura, et al.
Journal of Sensory Studies (2025) Vol. 40, Iss. 2
Open Access
Comparing temporal sensory product profile data obtained from expert and consumer panels and evaluating the value of a multiple sip TCATA approach
Maheeka Weerawarna, A. Jonathan R. Godfrey, Ashling Ellis, et al.
Food Quality and Preference (2020) Vol. 89, pp. 104141-104141
Closed Access | Times Cited: 30
The sensory properties and consumer acceptance of cold brew coffee
Heather R. M. Keefer, S.E. Meals, M.A. Drake
Journal of Sensory Studies (2020) Vol. 35, Iss. 6
Closed Access | Times Cited: 23
Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages
William S. Harwood, M.A. Drake
Journal of Sensory Studies (2021) Vol. 36, Iss. 3
Closed Access | Times Cited: 12
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
Plant-based frozen desserts: temporal sensory profile and preference
Alessandra Cazelatto de Medeiros, Helena María André Bolini
Brazilian journal of food technology/Brazilian Journal of Food Technology (2021) Vol. 24
Open Access | Times Cited: 10
A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy
María Guerrero‐Chanivet, Manuel J. Valcárcel-Muñoz, Dominico A. Guillén-Sánchez, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3540-3540
Open Access | Times Cited: 6
Temporal ranking for characterization and improved discrimination of protein beverages
Heather R. M. Keefer, Will S. Harwood, John C. Castura, et al.
Journal of Sensory Studies (2022) Vol. 37, Iss. 4
Closed Access | Times Cited: 5
Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli
Margaret Thibodeau, Gary J. Pickering
Beverages (2021) Vol. 7, Iss. 2, pp. 23-23
Open Access | Times Cited: 5
Sensory research and Temporal Descriptive Methods: Where is this relationship going?
Mara V. Galmarini, Michel Visalli
Science Talks (2024) Vol. 11, pp. 100375-100375
Open Access
A consumer evaluation of salt‐reduced tomato soup and vegetable juice made with grape pomace
Jamal Amyoony, Mackenzie Gorman, Rachael Moss, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2438-2449
Open Access
Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights
María Mora, Elena Romeo‐Arroyo, Francisco José Pérez Elortondo, et al.
Beverages (2024) Vol. 10, Iss. 3, pp. 74-74
Open Access
Ethanol’s Pharmacodynamic Effect on Odorant Detection in Distilled Spirits Models
Zhuzhu Wang, Keith R. Cadwallader
Beverages (2024) Vol. 10, Iss. 4, pp. 116-116
Open Access
Sensory Analysis Methods for Distilled Spirits Evaluation
Zhuzhu Wang, Keith R. Cadwallader
ACS symposium series (2023), pp. 89-100
Closed Access | Times Cited: 1
Papel de los factores sensoriales intrínsecos y extrínsecos en la percepción del sabor de alimentos y bebidas saludables
Winy Vanessa Anticona-Zamora
JOURNAL OF NEUROSCIENCE AND PUBLIC HEALTH (2021) Vol. 1, Iss. 4, pp. 149-162
Open Access
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