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For: Spence C. Why is piquant/spicy food so popular? International Journal of Gastronomy and Food Science 2018;12:16-21. [DOI: 10.1016/j.ijgfs.2018.04.002] [Cited by in Crossref: 14] [Cited by in F6Publishing: 5] [Article Influence: 3.5] [Reference Citation Analysis]
Number Citing Articles
1 Schlossareck C, Ross CF. Consumer sensory evaluation of aftertaste intensity and liking of spicy paneer cheese. Int J Food Sci Technol 2020;55:2710-8. [DOI: 10.1111/ijfs.14524] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
2 Arellano-covarrubias A, Escalona-buendía HB, Gómez-corona C, Varela P. Pairing beer and food in social media: Is it an image worth more than a thousand words? International Journal of Gastronomy and Food Science 2022. [DOI: 10.1016/j.ijgfs.2022.100483] [Reference Citation Analysis]
3 Spence C. Contemporary fusion foods: How are they to be defined, and when do they succeed/fail? International Journal of Gastronomy and Food Science 2018;13:101-7. [DOI: 10.1016/j.ijgfs.2018.07.005] [Cited by in Crossref: 7] [Cited by in F6Publishing: 2] [Article Influence: 1.8] [Reference Citation Analysis]
4 Eib S, Ramos Gajek S, Schneider DJ, Hensel O, Seuss‐baum I. Determination of detection thresholds of sinigrin in water‐based matrix and allyl isothiocyanate in water‐ and oil‐based matrices. J Sens Stud 2020;35. [DOI: 10.1111/joss.12571] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
5 Youssef J, Spence C. Introducing diners to the range of experiences in creative Mexican cuisine, including the consumption of insects. International Journal of Gastronomy and Food Science 2021;25:100371. [DOI: 10.1016/j.ijgfs.2021.100371] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
6 Zhang J, Ma F, Zha C, Yang Q, Zhang Q, Zhang W, Li P, Sun X. Effect of hapten structures on development of novel antibody against capsaicin and dihydrocapsaicin. Chinese Journal of Analytical Chemistry 2022. [DOI: 10.1016/j.cjac.2022.100134] [Reference Citation Analysis]
7 Zou S, Zhang Y, Wang Q, Yang L, Karrar E, Jin Q, Zhang H, Wu G, Wang X. Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil. Food Chem 2022;371:131167. [PMID: 34649199 DOI: 10.1016/j.foodchem.2021.131167] [Reference Citation Analysis]
8 Spencer M, Dalton P. The third dimension of flavor: A chemesthetic approach to healthier eating (a review). J Sens Stud 2020;35. [DOI: 10.1111/joss.12551] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 1.5] [Reference Citation Analysis]
9 Lyu C, Schijvens D, Hayes JE, Stieger M. Capsaicin burn increases thickness discrimination thresholds independently of chronic chili intake. Food Res Int 2021;149:110702. [PMID: 34600694 DOI: 10.1016/j.foodres.2021.110702] [Reference Citation Analysis]
10 Spence C. Do men and women really live in different taste worlds? Food Quality and Preference 2019;73:38-45. [DOI: 10.1016/j.foodqual.2018.12.002] [Cited by in Crossref: 16] [Cited by in F6Publishing: 6] [Article Influence: 5.3] [Reference Citation Analysis]
11 Spence C. Crossmodal contributions to the perception of piquancy/spiciness. J Sens Stud 2019;34:e12476. [DOI: 10.1111/joss.12476] [Cited by in Crossref: 8] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
12 Orhan Hİ, Yılmaz İ, Tekiner İH. Maulana and sekanjabin (oxymel): a ceremonial relationship with gastronomic and health perspectives. J Ethn Food 2022;9. [DOI: 10.1186/s42779-022-00127-6] [Reference Citation Analysis]
13 Park HJ, Ko JM, Lim J, Hong JH. American consumers' perception and acceptance of an ethnic food with strong flavor: a case study of Kimchi with varying levels of red pepper and fish sauce. J Sci Food Agric 2020;100:2348-57. [PMID: 31646649 DOI: 10.1002/jsfa.10106] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.3] [Reference Citation Analysis]
14 Choy M, El Fassi S, Treur J. An adaptive network model for pain and pleasure through spicy food and its desensitization. Cognitive Systems Research 2021;66:211-20. [DOI: 10.1016/j.cogsys.2020.10.006] [Reference Citation Analysis]
15 Spence C. Attending to the Chemical Senses. Multisens Res 2019;:1-30. [PMID: 31310987 DOI: 10.1163/22134808-20191468] [Cited by in Crossref: 16] [Cited by in F6Publishing: 10] [Article Influence: 5.3] [Reference Citation Analysis]
16 Wuyts E, Morrens M. The Biology of BDSM: A Systematic Review. J Sex Med 2022;19:144-57. [PMID: 34876387 DOI: 10.1016/j.jsxm.2021.11.002] [Reference Citation Analysis]