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:
Is perceptual learning generalisable in the chemical senses? A longitudinal pilot study based on a naturalistic blind wine tasting training scenario
Qian Janice Wang, Henrique M. Fernandes, Alexander Wieck Fjældstad
Chemosensory Perception (2021) Vol. 14, Iss. 2, pp. 64-74
Closed Access | Times Cited: 8
Qian Janice Wang, Henrique M. Fernandes, Alexander Wieck Fjældstad
Chemosensory Perception (2021) Vol. 14, Iss. 2, pp. 64-74
Closed Access | Times Cited: 8
Showing 8 citing articles:
Olfactory training – Thirteen years of research reviewed
Michał Pieniak, Anna Oleszkiewicz, Vittoria Avaro, et al.
Neuroscience & Biobehavioral Reviews (2022) Vol. 141, pp. 104853-104853
Open Access | Times Cited: 65
Michał Pieniak, Anna Oleszkiewicz, Vittoria Avaro, et al.
Neuroscience & Biobehavioral Reviews (2022) Vol. 141, pp. 104853-104853
Open Access | Times Cited: 65
Fine wine flavour perception and appreciation: Blending neuronal processes, tasting methods and expertise
Manuel Malfeito‐Ferreira
Trends in Food Science & Technology (2021) Vol. 115, pp. 332-346
Open Access | Times Cited: 28
Manuel Malfeito‐Ferreira
Trends in Food Science & Technology (2021) Vol. 115, pp. 332-346
Open Access | Times Cited: 28
How we learn to like: the role of perceptual learning in development of liking, quality perception, and appreciation
Jae‐Hee Hong
Food Science and Biotechnology (2025)
Open Access
Jae‐Hee Hong
Food Science and Biotechnology (2025)
Open Access
How does wine ageing influence perceived complexity? Temporal-Choose-All-That-Apply (TCATA) reveals temporal drivers of complexity in experts and novices
Qian Janice Wang, Tadas Niaura, Kevin Kantono
Food Quality and Preference (2021) Vol. 92, pp. 104230-104230
Open Access | Times Cited: 21
Qian Janice Wang, Tadas Niaura, Kevin Kantono
Food Quality and Preference (2021) Vol. 92, pp. 104230-104230
Open Access | Times Cited: 21
What Makes a Qualified Chef? Olfactory and Sociodemographic Predictors of Vocational Exam Results in Culinary School Students
Michał Pieniak, Markus Rönsch, Anna Oleszkiewicz, et al.
Vocations and Learning (2023) Vol. 16, Iss. 3, pp. 487-508
Open Access | Times Cited: 3
Michał Pieniak, Markus Rönsch, Anna Oleszkiewicz, et al.
Vocations and Learning (2023) Vol. 16, Iss. 3, pp. 487-508
Open Access | Times Cited: 3
Nature and Origins of Wine Quality
Ronald S. Jackson
Elsevier eBooks (2022), pp. 381-423
Closed Access | Times Cited: 1
Ronald S. Jackson
Elsevier eBooks (2022), pp. 381-423
Closed Access | Times Cited: 1
Quantitative (Technical) Wine Assessment
Ronald S. Jackson
Elsevier eBooks (2022), pp. 153-272
Closed Access
Ronald S. Jackson
Elsevier eBooks (2022), pp. 153-272
Closed Access
