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:
Atmospheric Effects on Eating and Drinking: A Review
Charles Spence
Springer eBooks (2020), pp. 257-275
Closed Access | Times Cited: 10
Charles Spence
Springer eBooks (2020), pp. 257-275
Closed Access | Times Cited: 10
Showing 10 citing articles:
Senses of place: architectural design for the multisensory mind
Charles Spence
Cognitive Research Principles and Implications (2020) Vol. 5, Iss. 1
Open Access | Times Cited: 219
Charles Spence
Cognitive Research Principles and Implications (2020) Vol. 5, Iss. 1
Open Access | Times Cited: 219
Virtual wine tours and wine tasting: The influence of offline and online embodiment integration on wine purchase decisions
Han Wen, Xi Yu Leung
Tourism Management (2020) Vol. 83, pp. 104250-104250
Closed Access | Times Cited: 115
Han Wen, Xi Yu Leung
Tourism Management (2020) Vol. 83, pp. 104250-104250
Closed Access | Times Cited: 115
Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods
Kosuke Motoki, Jaewoo Park, Charles Spence, et al.
Food Quality and Preference (2021) Vol. 96, pp. 104368-104368
Open Access | Times Cited: 80
Kosuke Motoki, Jaewoo Park, Charles Spence, et al.
Food Quality and Preference (2021) Vol. 96, pp. 104368-104368
Open Access | Times Cited: 80
Is classical music sweeter than jazz? Crossmodal influences of background music and taste/flavour on healthy and indulgent food preferences
Kosuke Motoki, Takahashi Nozomi, Carlos Velasco, et al.
Food Quality and Preference (2021) Vol. 96, pp. 104380-104380
Open Access | Times Cited: 37
Kosuke Motoki, Takahashi Nozomi, Carlos Velasco, et al.
Food Quality and Preference (2021) Vol. 96, pp. 104380-104380
Open Access | Times Cited: 37
Food neophilics’ choice of an ethnic restaurant: The moderating role of authenticity
Inda Premordia, Timea Gál
PLoS ONE (2023) Vol. 18, Iss. 5, pp. e0281453-e0281453
Open Access | Times Cited: 6
Inda Premordia, Timea Gál
PLoS ONE (2023) Vol. 18, Iss. 5, pp. e0281453-e0281453
Open Access | Times Cited: 6
Food Pleasure Profiles—An Exploratory Case Study of the Relation between Drivers of Food Pleasure and Lifestyle and Personality Traits in a Danish Consumer Segment
Nikoline Bach Hyldelund, Derek V. Byrne, Barbara Vad Andersen
Foods (2022) Vol. 11, Iss. 5, pp. 718-718
Open Access | Times Cited: 10
Nikoline Bach Hyldelund, Derek V. Byrne, Barbara Vad Andersen
Foods (2022) Vol. 11, Iss. 5, pp. 718-718
Open Access | Times Cited: 10
Assessing the aesthetic oblique effect in painting and plating
Charles Spence, Jozef Youssef, Charles Michel, et al.
International Journal of Gastronomy and Food Science (2019) Vol. 17, pp. 100168-100168
Open Access | Times Cited: 17
Charles Spence, Jozef Youssef, Charles Michel, et al.
International Journal of Gastronomy and Food Science (2019) Vol. 17, pp. 100168-100168
Open Access | Times Cited: 17
Multisensory Perception: Implications for Architecture and Interior Design
Nicola Bruno
Springer series in design and innovation (2022), pp. 163-178
Closed Access | Times Cited: 4
Nicola Bruno
Springer series in design and innovation (2022), pp. 163-178
Closed Access | Times Cited: 4
The Multisensory Science and Aesthetics of Teaware
Charles Spence
International Journal of Gastronomy and Food Science (2024), pp. 101041-101041
Open Access
Charles Spence
International Journal of Gastronomy and Food Science (2024), pp. 101041-101041
Open Access
Virtual Reality Immersion: Taste and Texture Changes for Identical Samples of Two Common Condiments
Ana Mayela Ramos‐de‐la‐Peña, Oscar Aguilar, José González‐Valdez
Chemosensory Perception (2022) Vol. 15, Iss. 2, pp. 87-94
Closed Access | Times Cited: 1
Ana Mayela Ramos‐de‐la‐Peña, Oscar Aguilar, José González‐Valdez
Chemosensory Perception (2022) Vol. 15, Iss. 2, pp. 87-94
Closed Access | Times Cited: 1
