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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:

Eating with our eyes: From visual hunger to digital satiation
Charles Spence, Katsunori Okajima, Adrian David Cheok, et al.
Brain and Cognition (2015) Vol. 110, pp. 53-63
Open Access | Times Cited: 421

Showing 26-50 of 421 citing articles:

Factors influencing the visual deliciousness / eye-appeal of food
Charles Spence, Kosuke Motoki, Olivia Petit
Food Quality and Preference (2022) Vol. 102, pp. 104672-104672
Open Access | Times Cited: 45
Mental Imagery
Bence Nánay
Oxford University Press eBooks (2023)
Closed Access | Times Cited: 22
Assessing the visual appeal of real/AI-generated food images
Giovanbattista Califano, Charles Spence
Food Quality and Preference (2024) Vol. 116, pp. 105149-105149
Open Access | Times Cited: 10
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption
A. Derossi, Charles Spence, Maria G. Corradini, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 8
EdiPulse
Rohit Ashok Khot, Deepti Aggarwal, Ryan Pennings, et al.
(2017)
Closed Access | Times Cited: 83
Multisensory Technology for Flavor Augmentation: A Mini Review
Carlos Velasco, Marianna Obrist, Olivia Petit, et al.
Frontiers in Psychology (2018) Vol. 9
Open Access | Times Cited: 80
Pleasure and the Control of Food Intake: An Embodied Cognition Approach to Consumer Self‐Regulation
Olivia Petit, Frédéric Basso, Dwight Merunka, et al.
Psychology and Marketing (2016) Vol. 33, Iss. 8, pp. 608-619
Open Access | Times Cited: 64
Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing within and between the Senses
Charles Spence
Foods (2020) Vol. 9, Iss. 4, pp. 407-407
Open Access | Times Cited: 63
I like Watching Other People Eat: A Cross-Cultural Analysis of the Antecedents of Attitudes towards Mukbang
Beulah Pereira, Billy Sung, Sean Lee
Australasian Marketing Journal (AMJ) (2019) Vol. 27, Iss. 2, pp. 78-90
Closed Access | Times Cited: 62
CROCUFID: A Cross-Cultural Food Image Database for Research on Food Elicited Affective Responses
Alexander Toet, Daisuke Kaneko, Inge de Kruijf, et al.
Frontiers in Psychology (2019) Vol. 10
Open Access | Times Cited: 58
True colours: Advantages and challenges of virtual reality in a sensory science experiment on the influence of colour on flavour identification
Jeanine Ammann, Michelle Stucki, Michael Siegrist
Food Quality and Preference (2020) Vol. 86, pp. 103998-103998
Open Access | Times Cited: 56
Dissecting ultra-processed foods and drinks: Do they have a potential to impact the brain?
Oren Contreras‐Rodríguez, Montserrat Solanas, Rosa M. Escorihuela
Reviews in Endocrine and Metabolic Disorders (2022) Vol. 23, Iss. 4, pp. 697-717
Closed Access | Times Cited: 32
From tablet to table: How augmented reality influences food desirability
William Fritz, Rhonda Hadi, Andrew T. Stephen
Journal of the Academy of Marketing Science (2022) Vol. 51, Iss. 3, pp. 503-529
Open Access | Times Cited: 31
Bodily feelings and aesthetic experience of art
Lauri Nummenmaa, Riitta Hari
Cognition & Emotion (2023) Vol. 37, Iss. 3, pp. 515-528
Open Access | Times Cited: 17
Digitally enhancing tasting experiences
Charles Spence
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100695-100695
Open Access | Times Cited: 16
Exposure to Instagram junk food content negatively impacts mood and cravings in young adults: A randomized controlled trial
Nadine Zeeni, Joelle Abi Kharma, Dana Malli, et al.
Appetite (2024) Vol. 195, pp. 107209-107209
Closed Access | Times Cited: 6
Wild fish consumption can balance nutrient retention in farmed fish
David F. Willer, Richard Newton, Wesley Malcorps, et al.
Nature Food (2024) Vol. 5, Iss. 3, pp. 221-229
Open Access | Times Cited: 6
Having fun in micro-celebrity restaurants: The role of social interaction, foodstagramming, and sharing satisfaction
Yun Victoria Chen, IpKin Anthony Wong, Wai Yie Leong, et al.
International Journal of Hospitality Management (2024) Vol. 120, pp. 103768-103768
Closed Access | Times Cited: 6
Leading the consumer by the nose: on the commercialization of olfactory design for the food and beverage sector
Charles Spence
Flavour (2015) Vol. 4, Iss. 1
Open Access | Times Cited: 62
The Food Colloid Principle in the Design of Elderly Food
Katsuyoshi Nishinari, Makoto Takemasa, Tom Brenner, et al.
Journal of Texture Studies (2016) Vol. 47, Iss. 4, pp. 284-312
Closed Access | Times Cited: 60
Is Saki #delicious?
Ferda Ofli, Yusuf Aytar, Ingmar Weber, et al.
(2017)
Open Access | Times Cited: 60
Colourful = healthy? Exploring meal colour variety and its relation to food consumption
Laura M. König, Britta Renner
Food Quality and Preference (2017) Vol. 64, pp. 66-71
Closed Access | Times Cited: 53
Tailored information helps people progress towards reducing their beef consumption
Christian A. Klöckner, Sunita Prugsamatz Ofstad
Journal of Environmental Psychology (2017) Vol. 50, pp. 24-36
Open Access | Times Cited: 52
On the importance of balance to aesthetic plating
Carlos Velasco, Charles Michel, Andy Woods, et al.
International Journal of Gastronomy and Food Science (2016) Vol. 5-6, pp. 10-16
Open Access | Times Cited: 50
Personal and situational predictors of everyday snacking: An application of temporal self‐regulation theory
Katherine G. Elliston, Stuart G. Ferguson, Benjamin Schüz
British Journal of Health Psychology (2017) Vol. 22, Iss. 4, pp. 854-871
Closed Access | Times Cited: 50

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