Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Showing 21 citing articles:

The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi
Takashi Yamamoto, Chizuko Inui‐Yamamoto
npj Science of Food (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 48
Consumption of seaweeds and the human brain
M. Lynn Cornish, Alan T. Critchley, Ole G. Mouritsen
Journal of Applied Phycology (2017) Vol. 29, Iss. 5, pp. 2377-2398
Closed Access | Times Cited: 71
Potential effects of umami ingredients on human health: Pros and cons
Yin Zhang, Longyi Zhang, Chandrasekar Venkitasamy, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 13, pp. 2294-2302
Closed Access | Times Cited: 47
Evaluation of nutritional and elemental compositions of green and red cultivars of roselle: Hibiscus sabdariffa L.
Serifat Olatundun Salami, Anthony Jide Afolayan
Scientific Reports (2021) Vol. 11, Iss. 1
Open Access | Times Cited: 34
Near-infrared spectroscopy assisted by random forest for predicting the physicochemical indicators of yak milk powder
Hong Peng, Lunzhao Yi, Xuejing Fan, et al.
Food Chemistry (2025) Vol. 478, pp. 143555-143555
Closed Access
The quest for umami: Can sous vide contribute?
Mathias P. Clausen, Morten Christensen, Trine Hveisel Djurhuus, et al.
International Journal of Gastronomy and Food Science (2018) Vol. 13, pp. 129-133
Open Access | Times Cited: 25
Visceral geographic insight through a ‘source to senses’ approach to food flavour
Duika Burges Watson, Chris M. Cooper
Progress in Human Geography (2019) Vol. 45, Iss. 1, pp. 111-135
Open Access | Times Cited: 17
A Role for Macroalgae and Cephalopods in Sustainable Eating
Ole G. Mouritsen, Charlotte Vinther Schmidt
Frontiers in Psychology (2020) Vol. 11
Open Access | Times Cited: 16
Proximate analysis of selected agricultural waste for their nutritional potential
Muniratu Maliki, Esther U. Ikhuoria, Patience Aluyor
The North African Journal of Food and Nutrition Research (2023) Vol. 7, Iss. 15, pp. 117-125
Open Access | Times Cited: 4
Exploring the complex relationship between HIF‑1 (rs11549465) and NFκB1 (rs28362491) variations and obesity (Review)
Omar Mahmoud Al-Shajrawi, Sofian Alwardat, Nuha Alwardat, et al.
World Academy of Sciences Journal (2024) Vol. 6, Iss. 6
Open Access | Times Cited: 1
Reporting Inpatients’ Experiences and Satisfaction in a National Psychiatric Facility: A Study Based on the Random Forest Algorithm
Eman Ahmed Haji, Ahmed H. Ebrahim, Hassan Fardan, et al.
Journal of Patient Experience (2022) Vol. 9, pp. 237437352110698-237437352110698
Open Access | Times Cited: 7
Characterizing Adolescents' Dietary Intake by Taste: Results From the UK National Diet and Nutrition Survey
Areej Bawajeeh, Michael A. Zulyniak, Charlotte Evans, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 6
Being Algae
Yogi Hale Hendlin, Johanna Weggelaar, Natalia Derossi, et al.
(2023)
Open Access | Times Cited: 3
Ethno-nutraceutical survey of dietary seaweeds used in unconventional therapy in Morocco. An emerging practice for a renovated pharmacopeia
Rajaa Seghiri, Azzouz Essamri
Heliyon (2019) Vol. 5, Iss. 4, pp. e01559-e01559
Open Access | Times Cited: 6
Seven dimensions of taste—taste in a sociological and educational perspective
Karen Wistoft, Lars Qvortrup
Elsevier eBooks (2020), pp. 227-251
Closed Access | Times Cited: 4
Algae in the Human World: Beauty and Taste Come First
Ole G. Mouritsen, José Lucas Pérez‐Lloréns
BRILL eBooks (2024), pp. 109-133
Open Access
Children’s cookbooks – Learning by using recipes, cooking experiments and taste competence
Jacob Christensen, Karen Wistoft
Health Education Journal (2022) Vol. 81, Iss. 4, pp. 375-386
Open Access | Times Cited: 2
The Quest for Umami
Ole G. Mouritsen
Springer eBooks (2019), pp. 33-45
Closed Access | Times Cited: 2
9. Food processing
Ole G. Mouritsen, Karsten Olsen, Vibeke Orlien
(2022), pp. 157-185
Closed Access | Times Cited: 1
Genius, Creativity and (Not) Eating Meat
İsmail Hakkı Tekiner, Ahmad Ni’matullah Al–Baarri, Diana Bogueva
Advances in marketing, customer relationship management, and e-services book series (2018), pp. 187-202
Open Access
Religious Taste: A Reflection Repertoire for Teaching Food Diversity
Karen Wistoft
Food Studies An Interdisciplinary Journal (2022) Vol. 12, Iss. 2, pp. 49-63
Open Access
Page 1

Scroll to top