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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:

Fat Sensation: Fatty Acid Taste and Olfaction Sensitivity and the Link with Disinhibited Eating Behaviour
Sophie Kindleysides, Kathryn L. Beck, Daniel Walsh, et al.
Nutrients (2017) Vol. 9, Iss. 8, pp. 879-879
Open Access | Times Cited: 44

Showing 1-25 of 44 citing articles:

Nutrition and taste and smell dysfunction
Jonathan Kershaw, Richard D. Mattes
World Journal of Otorhinolaryngology - Head and Neck Surgery (2018) Vol. 4, Iss. 1, pp. 3-10
Open Access | Times Cited: 82
Obesity and COVID-19: Oro-Naso-Sensory Perception
Amira Sayed Khan, Aziz Hichami, Naim Akhtar Khan
Journal of Clinical Medicine (2020) Vol. 9, Iss. 7, pp. 2158-2158
Open Access | Times Cited: 55
Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel
Claire M. Chigwedere, Janitha P.D. Wanasundara, P.J. Shand
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 999-1023
Closed Access | Times Cited: 37
The gustin gene variation at rs2274333 and PROP taster status affect dietary fat perception: a stepwise multiple regression model study
Gowtham Subramanian, Vinithra Ponnusamy, Keerthana Vasanthakumar, et al.
The Journal of Nutritional Biochemistry (2024) Vol. 128, pp. 109619-109619
Closed Access | Times Cited: 6
Taste of Fat and Obesity: Different Hypotheses and Our Point of View
Laurent Brondel, Didier Quilliot, Thomas Mouillot, et al.
Nutrients (2022) Vol. 14, Iss. 3, pp. 555-555
Open Access | Times Cited: 27
A systematic review of the biological mediators of fat taste and smell
Rosario B. Jaime-Lara, Brianna E Brooks, Carlotta Vizioli, et al.
Physiological Reviews (2022) Vol. 103, Iss. 1, pp. 855-918
Open Access | Times Cited: 24
Preference for dietary fat: From detection to disease
Amira Sayed Khan, Russell Keast, Naim Akhtar Khan
Progress in Lipid Research (2020) Vol. 78, pp. 101032-101032
Open Access | Times Cited: 37
Chemical and physical parameters supporting the top-rated product of Kapi-pla, a gastronomy of southern food, Thailand
Sunisa Siripongvutikorn, Kanyamanee Pumethakul, Jinattita thantrirat, et al.
Journal of Agriculture and Food Research (2025), pp. 101856-101856
Open Access
Food fermentation in space: Opportunities and challenges
Maggie Coblentz, Joshua D. Evans, Caroline Isabel Kothe, et al.
iScience (2025), pp. 112189-112189
Open Access
A simple emulsion for measuring fat taste sensitivity
Andrew Costanzo, Isabella Hartley
Food Research International (2025), pp. 116515-116515
Closed Access
Olfactory discrimination of fat content in milks is facilitated by differences in volatile compound composition rather than odor intensity
Shuo Mu, Markus Stieger, Sanne Boesveldt
Food Chemistry (2022) Vol. 393, pp. 133357-133357
Open Access | Times Cited: 18
Associations between olfactory pathway gene methylation marks, obesity features and dietary intakes
Omar Ramos-López, José Ignacio Riezu‐Boj, Fermı́n I. Milagro, et al.
Genes & Nutrition (2019) Vol. 14, Iss. 1
Open Access | Times Cited: 29
Preferences for Sweet and Fatty Taste in Children and Their Mothers in Association with Weight Status
Grzegorz Sobek, Edyta Łuszczki, Mariusz Dąbrowski, et al.
International Journal of Environmental Research and Public Health (2020) Vol. 17, Iss. 2, pp. 538-538
Open Access | Times Cited: 27
DNA methylation in blood as a mediator of the association of mid-childhood body mass index with cardio-metabolic risk score in early adolescence
Jian Huang, Andrés Cárdenas, Elena Colicino, et al.
Epigenetics (2018) Vol. 13, Iss. 10-11, pp. 1072-1087
Open Access | Times Cited: 27
Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat
Xirui Zhou, Martin R. Yeomans, Anna Thomas, et al.
Food Quality and Preference (2020) Vol. 90, pp. 104116-104116
Open Access | Times Cited: 23
Macronutrient Sensing in the Oral Cavity and Gastrointestinal Tract: Alimentary Tastes
Russell Keast, Andrew Costanzo, Isabella Hartley
Nutrients (2021) Vol. 13, Iss. 2, pp. 667-667
Open Access | Times Cited: 20
A new perspective on obesity: perception of fat taste and its relationship with obesity
Betül Şeref, Hilal Yıldıran
Nutrition Reviews (2024)
Closed Access | Times Cited: 2
Exploring the neural correlates of fat taste perception and discrimination: Insights from electroencephalogram analysis
Tianyi Yang, Peng Zhang, Jin Hu, et al.
Food Chemistry (2024) Vol. 450, pp. 139353-139353
Closed Access | Times Cited: 2
Chemical Characterization of Two California-Grown Avocado Varieties (Persea americana Mill.) over the Harvest Season with an Emphasis on Sensory-Directed Flavor Analysis
Bethany J. Hausch, Mary Lu Arpaia, Zachary Kawagoe, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 51, pp. 15301-15310
Closed Access | Times Cited: 16
Smells like fat: A systematic scoping review on the contribution of olfaction to fat perception in humans and rodents
Matjaž Pirc, Shuo Mu, Gino Frissen, et al.
Food Quality and Preference (2023) Vol. 107, pp. 104847-104847
Open Access | Times Cited: 6
Humans possess the ability to discriminate food fat content solely based on retronasal olfaction
Matjaž Pirc, Pim Maas, Kees de Graaf, et al.
Food Quality and Preference (2021) Vol. 96, pp. 104449-104449
Open Access | Times Cited: 14
Variability of oral/taste sensitivity to fat: An investigation of attribution from detection threshold methods with repeated measurements
Ju-Won Choi, Ji-Yun Hong, Jin-Byung Park, et al.
Food Research International (2023) Vol. 165, pp. 112432-112432
Closed Access | Times Cited: 5
Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis
Ji‐Han Kim, Scott O. Knowles, Raise Ahmad, et al.
Foods (2021) Vol. 10, Iss. 9, pp. 2003-2003
Open Access | Times Cited: 12
Dietary Habits and Choices of 4-to-6-Year-Olds: Do Children Have a Preference for Sweet Taste?
Małgorzata Kostecka, Joanna Kostecka-Jarecka, Mariola Kowal, et al.
Children (2021) Vol. 8, Iss. 9, pp. 774-774
Open Access | Times Cited: 11
Tongue papillae density and fat taster status- a cardinal role on sweet and bitter taste perception among Indian population
Vinithra Ponnusamy, Gowtham Subramanian, Karthi Muthuswamy, et al.
Food Research International (2022) Vol. 163, pp. 112294-112294
Closed Access | Times Cited: 7
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