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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:

Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation
Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 5-5
Open Access | Times Cited: 10

Showing 10 citing articles:

Patterns of sensory and hedonic responses for salty and umami tastes and their impact on food familiarity, consumption, and nutritional status: A gender-based analysis from a large population sample
Camilla Cattaneo, Sara Spinelli, Caterina Dinnella, et al.
Current Research in Food Science (2025) Vol. 10, pp. 100970-100970
Open Access
Distinct sensory hedonic functions for sourness in adults
Sara Spinelli, Helene Hopfer, Victor Moulinier, et al.
Food Quality and Preference (2024) Vol. 116, pp. 105152-105152
Closed Access | Times Cited: 3
Liking of salt is associated with depression, anxiety, and stress
Celeste Ferraris, Christopher J. Scarlett, Tamara Bucher, et al.
Chemical Senses (2023) Vol. 48
Open Access | Times Cited: 7
Liking for saltiness is associated with preference for fattier and more caloric foods
Cristina Proserpio, Sara Spinelli, Camilla Cattaneo, et al.
Food Quality and Preference (2024) Vol. 124, pp. 105355-105355
Open Access | Times Cited: 1
The contribution of subliminal perceptions, dietary habits, and psychological traits to the perception of oral tingling and burning sensations
Lulu Zhang, Chao Ma, Hou‐Yin Wang, et al.
Food Research International (2023) Vol. 166, pp. 112631-112631
Closed Access | Times Cited: 3
Chemosensory quality and intensity reflected in implicit affective responses
Lapo Pierguidi, John Prescott, Sara Spinelli, et al.
Food Quality and Preference (2023) Vol. 108, pp. 104857-104857
Open Access | Times Cited: 3
Harnessing Food Product Reviews for Personalizing Sweetness Levels
Kim Asseo, Masha Y. Niv
Foods (2022) Vol. 11, Iss. 13, pp. 1872-1872
Open Access | Times Cited: 5
Variations in oral responsiveness associate with specific signatures in the gut microbiota and modulate dietary habits
Leonardo Menghi, Danny Cliceri, Francesca Fava, et al.
Food Quality and Preference (2022) Vol. 106, pp. 104790-104790
Open Access | Times Cited: 3
Modulating taste and trigeminal sensations in food models to assess individual variations in sensory and hedonic responses to food
Angelica Lippi, Caterina Dinnella, Sara Spinelli, et al.
Clinical Nutrition Open Science (2024) Vol. 56, pp. 212-227
Open Access
Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. Foods 2022, 11, 5
Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2174-2174
Open Access
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