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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:

Are (All) Consumers Averse to Bitter Taste?
Riccardo Vecchio, Carla Cavallo, Gianni Cicia, et al.
Nutrients (2019) Vol. 11, Iss. 2, pp. 323-323
Open Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Explaining consumer purchase behavior for organic milk: Including trust and green self-identity within the theory of planned behavior
Valentina Carfora, Carla Cavallo, Daniela Caso, et al.
Food Quality and Preference (2019) Vol. 76, pp. 1-9
Closed Access | Times Cited: 280
How do Spanish consumers perceive different lettuce cultivation systems? Insights from explicit and implicit methods
Juan Diego Torres, Sara R. Jaeger, Patricia Puerta, et al.
Applied Food Research (2025), pp. 100709-100709
Open Access | Times Cited: 3
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
Extra‐virgin olive oil: are consumers provided with the sensory quality they want? A hedonic price model with sensory attributes
Carla Cavallo, Francesco Caracciolo, Gianni Cicia, et al.
Journal of the Science of Food and Agriculture (2017) Vol. 98, Iss. 4, pp. 1591-1598
Closed Access | Times Cited: 57
Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review
Carla Cavallo, Gianni Cicia, Teresa Del Giudice, et al.
Nutrients (2019) Vol. 11, Iss. 5, pp. 1164-1164
Open Access | Times Cited: 46
Consumers’ Attitudes and Purchase Intention for a Vitamin-Enriched Extra Virgin Olive Oil
Manal Hamam, Giuseppe Di Vita, Raffaele Zanchini, et al.
Nutrients (2022) Vol. 14, Iss. 8, pp. 1658-1658
Open Access | Times Cited: 25
Hallmarks of Appetite: A Comprehensive Review of Hunger, Appetite, Satiation, and Satiety
Mattia Garutti, Marianna Sirico, Claudia Noto, et al.
Current Obesity Reports (2025) Vol. 14, Iss. 1
Closed Access
Role of Subjective Knowledge in the Description of Virgin Olive Oil Using the Rata Methodology
Natalia Hodos, Andrea Cano, Valeria Berrondo, et al.
Journal of Sensory Studies (2025) Vol. 40, Iss. 1
Closed Access
Impact of organic and “protected designation of origin” labels in the perception of olive oil sensory quality
Sara Spognardi, Domenico Vistocco, Lucio Cappelli, et al.
British Food Journal (2021) Vol. 123, Iss. 8, pp. 2641-2669
Closed Access | Times Cited: 18
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
Testing consumers’ acceptance for an extra-virgin olive oil with a naturally increased content in polyphenols: The case of ultrasounds extraction
Luigi Roselli, Gianni Cicia, Teresa Del Giudice, et al.
Journal of Functional Foods (2020) Vol. 69, pp. 103940-103940
Open Access | Times Cited: 20
Sex Differences in the Bitterness Perception of an Aromatic Myrtle Bitter Liqueur and Bitter Compounds
Antonella Rosa, Ilenia Pinna, Alessandra Piras, et al.
Nutrients (2023) Vol. 15, Iss. 9, pp. 2030-2030
Open Access | Times Cited: 6
The sensory profiles and preferences of gluten-free cookies made from alternative flours sourced from Indonesia
Ervina Ervina
International Journal of Gastronomy and Food Science (2023) Vol. 33, pp. 100796-100796
Closed Access | Times Cited: 6
Expanding the PGI certification scheme as a marketing tool in the olive oil industry: a perspective on consumer behavior
Giuseppe Di Vita, Carla Cavallo, Teresa Del Giudice, et al.
British Food Journal (2021) Vol. 123, Iss. 12, pp. 3841-3856
Closed Access | Times Cited: 13
Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients
Nabila Rodríguez Valerón, Tiffany Mak, Leonie J. Jahn, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4297-4297
Open Access | Times Cited: 5
Effects of NaCl on Hydroponic Cultivation of Reichardia picroides (L.) Roth
Rita Maggini, Stefano Benvenuti, Federico Leoni, et al.
Agronomy (2021) Vol. 11, Iss. 11, pp. 2352-2352
Open Access | Times Cited: 12
Consumer Preferences and Willingness to Pay for High-Quality Vegetable Oils: A Cross-Sectional Analysis of Chinese Residents
Shiting Tang, Pei Wang, Xing Huan, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1168-1168
Open Access | Times Cited: 1
Do Italian consumers value health claims on extra-virgin olive oil?
Bernardo De Gennaro, Luigi Roselli, Francesco Bimbo, et al.
Journal of Functional Foods (2021) Vol. 81, pp. 104461-104461
Open Access | Times Cited: 9
Identification of sensory properties driving consumers' liking of commercially available kale and arugula
Sophie Barker, Rachael Moss, Matthew B. McSweeney
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 1, pp. 198-205
Closed Access | Times Cited: 9
Variability in the temporal perception of polyphenol-related sensations in extra virgin olive oil and impact on flavor perception
Danny Cliceri, Eugenio Aprea, Leonardo Menghi, et al.
Food Quality and Preference (2021) Vol. 93, pp. 104249-104249
Open Access | Times Cited: 8
Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children
Jaqueline Machado Soares, Flávia Teixeira, Mayra Lopes de Oliveira, et al.
Foods (2022) Vol. 11, Iss. 12, pp. 1667-1667
Open 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
Derivation of Kokumi G-glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients
Nabila Rodríguez Valerón, Tiffany Mak, Leonie J. Jahn, et al.
(2023)
Open Access | Times Cited: 2
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
How Do Spanish Consumers Perceive Different Types of Agriculture?
Juan Diego Torres, Sara R. Jaeger, Patricia Puerta, et al.
(2024)
Closed Access
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