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:
Use of temporal sensory evaluation methods with consumers: a position paper
Michel Visalli, Mara V. Galmarini, Pascal Schlich
Current Opinion in Food Science (2023) Vol. 54, pp. 101102-101102
Open Access | Times Cited: 8
Michel Visalli, Mara V. Galmarini, Pascal Schlich
Current Opinion in Food Science (2023) Vol. 54, pp. 101102-101102
Open Access | Times Cited: 8
Showing 8 citing articles:
Overview of mouthfeel from the perspective of sensory scientists in industry
Tanya L. Ditschun, Erin Riddell, Wei Qin, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Tanya L. Ditschun, Erin Riddell, Wei Qin, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Synergy Analysis Between the Temporal Dominance of Sensations and Temporal Liking Curves of Strawberries
Shogo Okamoto, Hiroharu Natsume, Hiroki Watanabe
Foods (2025) Vol. 14, Iss. 6, pp. 992-992
Open Access
Shogo Okamoto, Hiroharu Natsume, Hiroki Watanabe
Foods (2025) Vol. 14, Iss. 6, pp. 992-992
Open Access
Prediction of Temporal Liking from Temporal Dominance of Sensations by Using Reservoir Computing and Its Sensitivity Analysis
Hiroharu Natsume, Shogo Okamoto
Foods (2024) Vol. 13, Iss. 23, pp. 3755-3755
Open Access | Times Cited: 3
Hiroharu Natsume, Shogo Okamoto
Foods (2024) Vol. 13, Iss. 23, pp. 3755-3755
Open Access | Times Cited: 3
Trajectory plots that highlight statistically different periods among multiple foods studied using the temporal dominance of sensations method
Hiroharu Natsume, Shogo Okamoto, Hikaru Nagano
Food Science and Technology Research (2024) Vol. 30, Iss. 4, pp. 491-499
Closed Access | Times Cited: 2
Hiroharu Natsume, Shogo Okamoto, Hikaru Nagano
Food Science and Technology Research (2024) Vol. 30, Iss. 4, pp. 491-499
Closed Access | Times Cited: 2
Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages
Chimenes Darlan Leal de Araújo, Monique Marcondes Krauskopf, J. Manzi, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 459-459
Open Access | Times Cited: 1
Chimenes Darlan Leal de Araújo, Monique Marcondes Krauskopf, J. Manzi, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 459-459
Open Access | Times Cited: 1
Impact of Micronized Salt in the Reducing the Sodium Content in Fresh Sausages
Chimenes Darlan Leal de Araújo, Monique Marcondes Krauskopf, J. Manzi, et al.
(2023)
Open Access | Times Cited: 1
Chimenes Darlan Leal de Araújo, Monique Marcondes Krauskopf, J. Manzi, et al.
(2023)
Open Access | Times Cited: 1
Measuring palatability of pet food products: Sensory components, evaluations, challenges, and opportunities
Natalia Calderón, Brittany L. White, Han‐Seok Seo
Journal of Food Science (2024)
Open Access
Natalia Calderón, Brittany L. White, Han‐Seok Seo
Journal of Food Science (2024)
Open Access
Editorial overview: Sensory science and consumer perception 2024
Matthew B. McSweeney
Current Opinion in Food Science (2024) Vol. 61, pp. 101244-101244
Closed Access
Matthew B. McSweeney
Current Opinion in Food Science (2024) Vol. 61, pp. 101244-101244
Closed Access
