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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:

Possibilities for Maintaining Appetite in Recovering COVID-19 Patients
Alexander Teymour Zadeh Baboli Høier, Nora Chaaban, Barbara Vad Andersen
Foods (2021) Vol. 10, Iss. 2, pp. 464-464
Open Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Living with “long COVID”: A systematic review and meta-synthesis of qualitative evidence
Md Mahbub Hossain, Jyoti Das, Farzana Rahman, et al.
PLoS ONE (2023) Vol. 18, Iss. 2, pp. e0281884-e0281884
Open Access | Times Cited: 66
Congenital Anosmia and Subjective Tactile Function: a pilot study
Supreet Saluja, Adam J. Toth, Moa G. Peter, et al.
Behavioural Brain Research (2025) Vol. 484, pp. 115487-115487
Open Access
A Detailed Characterisation of Appetite, Sensory Perceptional, and Eating-Behavioural Effects of COVID-19: Self-Reports from the Acute and Post-Acute Phase of Disease
Nora Chaaban, Alexander Teymour Zadeh Baboli Høier, Barbara Vad Andersen
Foods (2021) Vol. 10, Iss. 4, pp. 892-892
Open Access | Times Cited: 30
The effect of glutamine supplementation on serum levels of some inflammatory factors, oxidative stress, and appetite in COVID-19 patients: a case–control study
Mahsa Mohajeri, Ehsan Horriatkhah, Reza Mohajery
Inflammopharmacology (2021) Vol. 29, Iss. 6, pp. 1769-1776
Open Access | Times Cited: 25
Long‐term smell loss experiences after COVID‐19: A qualitative study
Hafize Özdemir Alkanat, Selda Arslan
Health Expectations (2024) Vol. 27, Iss. 2
Open Access | Times Cited: 3
Complementary Strategies to Promote Hair Regrowth in Post-COVID-19 Telogen Effluvium
M. Popescu, Mihai Berteanu, Cristina Beiu, et al.
Clinical Cosmetic and Investigational Dermatology (2022) Vol. Volume 15, pp. 735-743
Open Access | Times Cited: 15
Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?
Williara Queiroz de Oliveira, Paulo Henrique Machado de Sousa, Gláucia María Pastore
Trends in Food Science & Technology (2022) Vol. 122, pp. 104-109
Open Access | Times Cited: 14
Eating Habits and Body Weight Changes Induced by Variation in Smell and Taste in Patients with Previous SARS-CoV-2 Infection
Anna Ferrulli, Pamela Senesi, Ileana Terruzzi, et al.
Nutrients (2022) Vol. 14, Iss. 23, pp. 5068-5068
Open Access | Times Cited: 14
Varied Effects of COVID-19 Chemosensory Loss and Distortion on Appetite: Implications for Understanding Motives for Eating and Drinking
LR Turner, Peter J. Rogers
Foods (2022) Vol. 11, Iss. 4, pp. 607-607
Open Access | Times Cited: 13
Sensing Sociality: Disruptions of Social Life When Living With Chemosensory Dysfunctions After COVID-19
Nicklas Neuman, Elin Lövestam, Jacob Karlén, et al.
Qualitative Health Research (2024)
Open Access | Times Cited: 2
Food Pleasure Profiles—An Exploratory Case Study of the Relation between Drivers of Food Pleasure and Lifestyle and Personality Traits in a Danish Consumer Segment
Nikoline Bach Hyldelund, Derek V. Byrne, Barbara Vad Andersen
Foods (2022) Vol. 11, Iss. 5, pp. 718-718
Open Access | Times Cited: 10
“Sound” Decisions: The Combined Role of Ambient Noise and Cognitive Regulation on the Neurophysiology of Food Cravings
Danni Peng-Li, Patricia Alves Da Mota, Camile Maria Costa Correa, et al.
Frontiers in Neuroscience (2022) Vol. 16
Open Access | Times Cited: 8
Using Cooking Schools to Improve the Pleasure of Food and Cooking in Patients Experiencing Smell Loss
Alexander Wieck Fjældstad
Foods (2024) Vol. 13, Iss. 12, pp. 1821-1821
Open Access | Times Cited: 1
A Conceptual Framework for Multi-Dimensional Measurements of Food Related Pleasure—The Food Pleasure Scale
Barbara Vad Andersen, Raymond C. K. Chan, Derek V. Byrne
Foods (2021) Vol. 10, Iss. 9, pp. 2044-2044
Open Access | Times Cited: 11
Multisensory and nutritional innovations: A narrative review of opportunities for food designers in supporting long SARS‐CoV ‐2 patients
Lisa Newman, Brooke Crawford, Grace Loke, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 5, pp. 2199-2215
Open Access | Times Cited: 3
Effects of blindness and anosmia on auditory discrimination of temperature and carbonation of liquids
Anna Oleszkiewicz, P. Schmidt, Barry C. Smith, et al.
Food Quality and Preference (2023) Vol. 107, pp. 104852-104852
Open Access | Times Cited: 3
Food‐related experiences and behavioral responses among people affected by chemosensory dysfunctions following COVID‐19: A scoping review
Nicklas Neuman, Pernilla Sandvik, Ninni Bellini Lindholm, et al.
Research in Nursing & Health (2023) Vol. 46, Iss. 4, pp. 385-399
Open Access | Times Cited: 3
Clinical characteristics and acute complication of COVID-19 patients with diabetes: a multicenter, retrospective study in Southern China
Xiaoying Zhou, Huang Shaofeng, Jun-xu Lin, et al.
Frontiers in Endocrinology (2023) Vol. 14
Open Access | Times Cited: 3
Food pleasure across nations: A comparison of the drivers between Chinese and Danish populations
Nikoline Bach Hyldelund, Derek V. Byrne, Raymond C. K. Chan, et al.
Food Quality and Preference (2021) Vol. 97, pp. 104493-104493
Open Access | Times Cited: 7
Food Intake Changes and Their Impact on Quality of Life in Spanish Citizens with and without COVID-19 during Lockdown
María García-de-Miguel, Elisabet Huertas‐Hoyas, Jorge Pérez‐Corrales, et al.
Healthcare (2022) Vol. 10, Iss. 8, pp. 1414-1414
Open Access | Times Cited: 5
SARS-CoV-2-induced Host Metabolic Reprogram (HMR): Nutritional Interventions for Global Management of COVID-19 and Post-Acute Sequelae of COVID-19 (PASC)
A. Satyanarayan Naidu, Fereidoon Shahidi, Chin‐Kun Wang, et al.
Journal of Food Bioactives (2022), pp. 1-42
Open Access | Times Cited: 4
Changes in individuals’ eating habits and mood, sleep quality, and lifestyle during COVID-19
Tevfik Koçak, Nilüfer Acar Tek, Büşra Atabilen, et al.
European Journal of Environment and Public Health (2022) Vol. 7, Iss. 2, pp. em0129-em0129
Open Access | Times Cited: 4
A Snapshot of the Experience of Dietitians during the COVID-19 Crisis in Five Arab Countries: Findings from a Regional Cross-Sectional Study
Khlood Bookari, Jamila Arrish, Sara Zaher, et al.
Nutrients (2022) Vol. 14, Iss. 22, pp. 4904-4904
Open Access | Times Cited: 3
Measuring Pleasure from Food—Validation of the Food Pleasure Scale by Multiple Techniques and Mixed Methods
Nikoline Bach Hyldelund, Derek V. Byrne, Wesley R. Dean, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 477-477
Open Access
Dietary Intake in Older Patients with Dementia Prior to and After the Onset of Coronavirus Disease 2019
Taiju Miyagami, Takashi Watari, Shungo Yano, et al.
Hospital Topics (2023), pp. 1-7
Open Access | Times Cited: 1
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