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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:

A neural signature of food semantics is associated with body-mass index
Giulio Pergola, Francesco Foroni, Paola Mengotti, et al.
Biological Psychology (2017) Vol. 129, pp. 282-292
Closed Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Public stereotypes of recycled water end uses with different human contact: Evidence from event-related potential (ERP)
Caixia Hou, Wen Yan, Yuqi He, et al.
Resources Conservation and Recycling (2021) Vol. 168, pp. 105464-105464
Closed Access | Times Cited: 71
How to do Better N400 Studies: Reproducibility, Consistency and Adherence to Research Standards in the Existing Literature
Аnđela Šoškić, Vojislav Jovanović, Suzy J Styles, et al.
Neuropsychology Review (2021) Vol. 32, Iss. 3, pp. 577-600
Open Access | Times Cited: 66
On the contribution of the senses to food emotional experience
M. Dantec, Marylou Mantel, Jérémie Lafraire, et al.
Food Quality and Preference (2020) Vol. 92, pp. 104120-104120
Open Access | Times Cited: 28
The Time-Course of Food Representation in the Human Brain
Denise Moerel, James Psihoyos, Thomas A. Carlson
Journal of Neuroscience (2024) Vol. 44, Iss. 26, pp. e1101232024-e1101232024
Open Access | Times Cited: 3
Implicit and explicit evaluations of foods: The natural and transformed dimension
Carol Coricelli, Francesco Foroni, Sofia Adelaide Osimo, et al.
Food Quality and Preference (2018) Vol. 73, pp. 143-153
Closed Access | Times Cited: 29
Lexical-semantic deficits in processing food and non-food items
Raffaella I. Rumiati, Francesco Foroni, Giulio Pergola, et al.
Brain and Cognition (2016) Vol. 110, pp. 120-130
Closed Access | Times Cited: 28
Neural correlates of the energetic value of food during visual processing and response inhibition
Paola Mengotti, Francesco Foroni, Raffaella I. Rumiati
NeuroImage (2018) Vol. 184, pp. 130-139
Open Access | Times Cited: 26
Episodic memory for natural and transformed food
Marilena Aiello, Miriam Vignando, Francesco Foroni, et al.
Cortex (2018) Vol. 107, pp. 13-20
Closed Access | Times Cited: 25
The semantic representation of food is shaped by cultural experience
Claudia Mazzuca, Asifa Majid
Language and Cognition (2023) Vol. 15, Iss. 4, pp. 651-669
Open Access | Times Cited: 7
Body weight and its association with impulsivity in middle and old age individuals
Marilena Aiello, Elisabetta Ambron, R. Situlin, et al.
Brain and Cognition (2018) Vol. 123, pp. 103-109
Closed Access | Times Cited: 22
Distinct brain representations of processed and unprocessed foods
Carol Coricelli, Ulrike Toepel, Marie‐Laure Notter, et al.
European Journal of Neuroscience (2019) Vol. 50, Iss. 8, pp. 3389-3401
Closed Access | Times Cited: 22
EEG correlates of perceived food product similarity in a cross-modal taste-visual task
Marina Domracheva, Sofya Kulikova
Food Quality and Preference (2020) Vol. 85, pp. 103980-103980
Open Access | Times Cited: 20
How experience modulates semantic memory for food: evidence from elderly adults and centenarians
Miriam Vignando, Marilena Aiello, Francesco Foroni, et al.
Scientific Reports (2018) Vol. 8, Iss. 1
Open Access | Times Cited: 18
Food as a borderline domain of knowledge: The development of domain-specific inductive reasoning strategies in young children
Jérémie Lafraire, Camille Rioux, Jad Hamaoui, et al.
Cognitive Development (2020) Vol. 56, pp. 100946-100946
Closed Access | Times Cited: 15
Affective evaluation of food images according to stimulus and subject characteristics
Caterina Padulo, Leonardo Carlucci, Daniele Marzoli, et al.
Journal of Human Nutrition and Dietetics (2018) Vol. 31, Iss. 6, pp. 715-724
Closed Access | Times Cited: 16
Using real-time fMRI brain-computer interfacing to treat eating disorders
Moses O. Sokunbi
Journal of the Neurological Sciences (2018) Vol. 388, pp. 109-114
Open Access | Times Cited: 12
Food Perception and Categorization
Francesco Foroni, Raffaella I. Rumiati
Elsevier eBooks (2017), pp. 271-287
Closed Access | Times Cited: 11
A hierarchical-drift diffusion model of the roles of hunger, caloric density and valence in food selection
Paolo Garlasco, Sofia Adelaide Osimo, Raffaella I. Rumiati, et al.
Appetite (2019) Vol. 138, pp. 52-59
Open Access | Times Cited: 11
Sinful Foods: Measuring Implicit Associations Between Food Categories and Moral Attributes in Anorexic, Orthorexic, and Healthy Subjects
Clara Lakritz, Lola Tournayre, Marilou Ouellet, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 7
Food knowledge depends upon the integrity of both sensory and functional properties: a VBM, TBSS and DTI tractography study
Miriam Vignando, Marilena Aiello, Adriana Rinaldi, et al.
Scientific Reports (2019) Vol. 9, Iss. 1
Open Access | Times Cited: 10
Does food-drink pairings affect appetitive processing of food cues with different rewarding properties? Evidence from subjective, behavioral, and neural measures
Giulia Buodo, Rino Rumiati, Lorella Lotto, et al.
Food Quality and Preference (2019) Vol. 75, pp. 124-132
Closed Access | Times Cited: 9
How protein containing foods are represented in memory? A categorization study
Sylvie Chollet, Coraline Sénécal, L. Woelki, et al.
Food Quality and Preference (2021) Vol. 96, pp. 104381-104381
Open Access | Times Cited: 8
Investigating salience strategies to counteract obesity
Maria Alejandra Pinero de Plaza, Mehdi Taghian, Fernando Marmolejo‐Ramos, et al.
Health Promotion International (2020) Vol. 36, Iss. 6, pp. 1539-1553
Closed Access | Times Cited: 7
How to do better N400 studies: reproducibility, consistency and adherence to research standards in the existing literature
Аnđela Šoškić, Vojislav Jovanović, Suzy J Styles, et al.
(2020)
Open Access | Times Cited: 7
What makes a food healthy? Sex differences in what is associated to healthiness evaluations
Francesco Foroni, Mahsa Esmaeilikia, Raffaella I. Rumiati
Food Quality and Preference (2021) Vol. 96, pp. 104438-104438
Closed Access | Times Cited: 6
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