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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:

Cooking and disgust sensitivity influence preference for attending insect-based food events
Eric J. Hamerman
Appetite (2015) Vol. 96, pp. 319-326
Closed Access | Times Cited: 101

Showing 1-25 of 101 citing articles:

Emerging trends in European food, diets and food industry
Fabio Gaetano Santeramo, Domenico Carlucci, Biagia De Devitiis, et al.
Food Research International (2017) Vol. 104, pp. 39-47
Open Access | Times Cited: 209
Consumers’ perception of novel foods and the impact of heuristics and biases: A systematic review
Alessandro Monaco, Johannes Kotz, M.A Masri, et al.
Appetite (2024) Vol. 196, pp. 107285-107285
Open Access | Times Cited: 17
The food neophobia scale and young adults’ intention to eat insect products
Giovanni Sogari, Davide Menozzi, Cristina Mora
International Journal of Consumer Studies (2018) Vol. 43, Iss. 1, pp. 68-76
Open Access | Times Cited: 154
Edible insects as innovative foods: Nutritional and functional assessments
Seema Patel, Hafiz Ansar Rasul Suleria, Abdur Rauf
Trends in Food Science & Technology (2019) Vol. 86, pp. 352-359
Closed Access | Times Cited: 135
Australian Consumers’ Awareness and Acceptance of Insects as Food
Kerry L. Wilkinson, Beverly S. Mühlhäusler, Crystal Motley, et al.
Insects (2018) Vol. 9, Iss. 2, pp. 44-44
Open Access | Times Cited: 130
We will eat disgusting foods together – Evidence of the normative basis of Western entomophagy-disgust from an insect tasting
Niels Holm Jensen, Andreas Lieberoth
Food Quality and Preference (2018) Vol. 72, pp. 109-115
Open Access | Times Cited: 126
Could new information influence attitudes to foods supplemented with edible insects?
Fanny Barsics, Rudy Caparros Megido, Yves Brostaux, et al.
British Food Journal (2017) Vol. 119, Iss. 9, pp. 2027-2039
Closed Access | Times Cited: 116
Consumer acceptance of insects as food and feed: The relevance of affective factors
Marleen C. Onwezen, Jos van den Puttelaar, M.C.D. Verain, et al.
Food Quality and Preference (2019) Vol. 77, pp. 51-63
Open Access | Times Cited: 113
How to enhance the image of edible insect restaurants: Focusing on perceived risk theory
Jinsoo Hwang, Ja Young Choe
International Journal of Hospitality Management (2020) Vol. 87, pp. 102464-102464
Closed Access | Times Cited: 103
Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts
Mohammed Elhassan, Karin Wendin, Viktoria Olsson, et al.
Foods (2019) Vol. 8, Iss. 3, pp. 95-95
Open Access | Times Cited: 92
Why do so many modern people hate insects? The urbanization–disgust hypothesis
Yuya Fukano, Masashi Soga
The Science of The Total Environment (2021) Vol. 777, pp. 146229-146229
Closed Access | Times Cited: 86
Characterization of protein in cricket (Acheta domesticus), locust (Locusta migratoria), and silk worm pupae (Bombyx mori) insect powders
Emily N. Brogan, Yong‐Lak Park, Kristen E. Matak, et al.
LWT (2021) Vol. 152, pp. 112314-112314
Closed Access | Times Cited: 82
Consumer perceptions of insect consumption: a review of western research since 2015
Ryan Ardoin, Witoon Prinyawiwatkul
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 10, pp. 4942-4958
Closed Access | Times Cited: 76
Disgusting or delicious? Examining attitudinal ambivalence towards entomophagy among Danish consumers
Pernille Nørgaard Videbæk, Klaus G. Grunert
Food Quality and Preference (2020) Vol. 83, pp. 103913-103913
Open Access | Times Cited: 75
Insects as Novel Food: A Consumer Attitude Analysis through the Dominance-Based Rough Set Approach
Rocco Roma, Giovanni Ottomano Palmisano, Annalisa De Boni
Foods (2020) Vol. 9, Iss. 4, pp. 387-387
Open Access | Times Cited: 75
“Food made with edible insects”: Exploring the social representation of entomophagy where it is unfamiliar
Antônio Bisconsin-Júnior, Heber Rodrigues, Jorge Herman Behrens, et al.
Appetite (2022) Vol. 173, pp. 106001-106001
Closed Access | Times Cited: 62
Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try
Ainslee Erhard, Magda Águas Silva, Marie Damsbo-Svendsen, et al.
Food Quality and Preference (2022) Vol. 104, pp. 104713-104713
Open Access | Times Cited: 53
Insects as food and feed in Portugal and Norway – Cross-cultural comparison of determinants of acceptance
José Carlos Ribeiro, Ane Telles Sposito Gonçalves, Ana Pinto de Moura, et al.
Food Quality and Preference (2022) Vol. 102, pp. 104650-104650
Open Access | Times Cited: 51
Consumers’ Acceptability and Perception of Edible Insects as an Emerging Protein Source
Marta Ros-Baró, Violeida Sánchez Socarrás, Maria Santos-Pagès, et al.
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 23, pp. 15756-15756
Open Access | Times Cited: 51
Booming the bugs: How can marketing help increase consumer acceptance of insect-based food in Western countries?
Berlianti Puteri, Benedikt Jahnke, Katrin Zander
Appetite (2023) Vol. 187, pp. 106594-106594
Open Access | Times Cited: 27
Disgust, sushi consumption, and other predictors of acceptance of insects as food by Americans and Indians
Matthew B. Ruby, Paul Rozin
Food Quality and Preference (2019) Vol. 74, pp. 155-162
Closed Access | Times Cited: 66
Product appropriateness, willingness to try and perceived risks of foods containing insect protein powder: A survey of U.S. consumers
Ryan Ardoin, Witoon Prinyawiwatkul
International Journal of Food Science & Technology (2020) Vol. 55, Iss. 9, pp. 3215-3226
Closed Access | Times Cited: 61
A review on edible insects in China: Nutritional supply, environmental benefits, and potential applications
Xueying Lin, Feifan Wang, Yuting Lu, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100596-100596
Open Access | Times Cited: 18
Brazilian consumers’ perception of edible insects
Igor Sulzbacher Schardong, Joice Aline Freiberg, Natielo Almeida Santana, et al.
Ciência Rural (2019) Vol. 49, Iss. 10
Open Access | Times Cited: 45
Healthy, but Disgusting: An Investigation Into Consumers’ Willingness to Try Insect Meat
P. Marijn Poortvliet, Lieke Van der Pas, Bob C. Mulder, et al.
Journal of Economic Entomology (2019) Vol. 112, Iss. 3, pp. 1005-1010
Open Access | Times Cited: 43
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