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:
Context in food behavior and product experience – a review
Catherine Dacremont, Carole Sester
Current Opinion in Food Science (2019) Vol. 27, pp. 115-122
Closed Access | Times Cited: 37
Catherine Dacremont, Carole Sester
Current Opinion in Food Science (2019) Vol. 27, pp. 115-122
Closed Access | Times Cited: 37
Showing 1-25 of 37 citing articles:
Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies
Sohyun Jeong, Jee-Hyun Lee
Current Opinion in Food Science (2021) Vol. 42, pp. 248-256
Open Access | Times Cited: 92
Sohyun Jeong, Jee-Hyun Lee
Current Opinion in Food Science (2021) Vol. 42, pp. 248-256
Open Access | Times Cited: 92
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
Getting started with virtual reality for sensory and consumer science: Current practices and future perspectives
Qian Janice Wang, Francisco Barbosa Escobar, Patricia Alves Da Mota, et al.
Food Research International (2021) Vol. 145, pp. 110410-110410
Open Access | Times Cited: 59
Qian Janice Wang, Francisco Barbosa Escobar, Patricia Alves Da Mota, et al.
Food Research International (2021) Vol. 145, pp. 110410-110410
Open Access | Times Cited: 59
Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvement
Peter Oyinseye, Alejandro Suárez, Erick Saldaña, et al.
Food Quality and Preference (2022) Vol. 98, pp. 104536-104536
Open Access | Times Cited: 34
Peter Oyinseye, Alejandro Suárez, Erick Saldaña, et al.
Food Quality and Preference (2022) Vol. 98, pp. 104536-104536
Open Access | Times Cited: 34
Consumer's Cultured Meat Perception and Acceptance Determinants: A Systematic Review and Future Research Agenda
Firdaus Abd Hanan, S. A. Karim, Yuhanis Abdul Aziz, et al.
International Journal of Consumer Studies (2024) Vol. 48, Iss. 5
Closed Access | Times Cited: 7
Firdaus Abd Hanan, S. A. Karim, Yuhanis Abdul Aziz, et al.
International Journal of Consumer Studies (2024) Vol. 48, Iss. 5
Closed Access | Times Cited: 7
Consumer acceptance of edible insect foods: an application of the extended theory of planned behavior
Yun‐Jeong Bae, Jinkyung Choi
Nutrition Research and Practice (2021) Vol. 15, Iss. 1, pp. 122-122
Open Access | Times Cited: 31
Yun‐Jeong Bae, Jinkyung Choi
Nutrition Research and Practice (2021) Vol. 15, Iss. 1, pp. 122-122
Open Access | Times Cited: 31
Taste-shape correspondences in context
Kosuke Motoki, Carlos Velasco
Food Quality and Preference (2020) Vol. 88, pp. 104082-104082
Open Access | Times Cited: 31
Kosuke Motoki, Carlos Velasco
Food Quality and Preference (2020) Vol. 88, pp. 104082-104082
Open Access | Times Cited: 31
Effect of perceptive enrichment on the efficiency of simulated contexts: Comparing virtual reality and immersive room settings
Maëlle-Ahou Gouton, Catherine Dacremont, Gilles Trystram, et al.
Food Research International (2023) Vol. 165, pp. 112492-112492
Closed Access | Times Cited: 10
Maëlle-Ahou Gouton, Catherine Dacremont, Gilles Trystram, et al.
Food Research International (2023) Vol. 165, pp. 112492-112492
Closed Access | Times Cited: 10
Validation of food visual attribute perception in virtual reality
Maëlle-Ahou Gouton, Catherine Dacremont, Gilles Trystram, et al.
Food Quality and Preference (2020) Vol. 87, pp. 104016-104016
Open Access | Times Cited: 20
Maëlle-Ahou Gouton, Catherine Dacremont, Gilles Trystram, et al.
Food Quality and Preference (2020) Vol. 87, pp. 104016-104016
Open Access | Times Cited: 20
Leaving your comfort zone for healthier eating? Situational factors influence the desire to eat comfort food and simulated energy intake
Signe Lund Mathiesen, D. Moula-Stahli, Derek V. Byrne, et al.
Food Quality and Preference (2022) Vol. 100, pp. 104605-104605
Open Access | Times Cited: 9
Signe Lund Mathiesen, D. Moula-Stahli, Derek V. Byrne, et al.
Food Quality and Preference (2022) Vol. 100, pp. 104605-104605
Open Access | Times Cited: 9
Liking and Description of Pasta Sauces with Varying Mealworm Content
Marlies Wallner, Nina Julius, Raquel Pelayo, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3202-3202
Open Access | Times Cited: 4
Marlies Wallner, Nina Julius, Raquel Pelayo, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3202-3202
Open Access | Times Cited: 4
From tradition to technology: A comprehensive review of contemporary food design
博 山下, Muhammad Rezza Zainal Abidin, S. A. Karim
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100977-100977
Closed Access | Times Cited: 1
博 山下, Muhammad Rezza Zainal Abidin, S. A. Karim
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100977-100977
Closed Access | Times Cited: 1
Impact of context in visual evaluation of design pastry: Comparison of real and virtual
José Alba-Martínez, Pedro Sousa, Mariano Alcañíz, et al.
Food Quality and Preference (2021) Vol. 97, pp. 104472-104472
Open Access | Times Cited: 9
José Alba-Martínez, Pedro Sousa, Mariano Alcañíz, et al.
Food Quality and Preference (2021) Vol. 97, pp. 104472-104472
Open Access | Times Cited: 9
Olfactory attributes and colors associated with naturalness
M. Dantec, H. Allain, N. Yvert, et al.
Food Quality and Preference (2021) Vol. 98, pp. 104495-104495
Open Access | Times Cited: 9
M. Dantec, H. Allain, N. Yvert, et al.
Food Quality and Preference (2021) Vol. 98, pp. 104495-104495
Open Access | Times Cited: 9
Gastronomi Turlarında Memnuniyet Yaratan Unsurlar
Ümmühan Bayram
Güncel Turizm Araştırmaları Dergisi (2023) Vol. 7, Iss. 1, pp. 219-239
Open Access | Times Cited: 2
Ümmühan Bayram
Güncel Turizm Araştırmaları Dergisi (2023) Vol. 7, Iss. 1, pp. 219-239
Open Access | Times Cited: 2
Human Experience of Eating and Drinking: Perspectives on 50 Years of Measurement Progress
Armand V. Cardello
Springer eBooks (2020), pp. 1599-1625
Closed Access | Times Cited: 4
Armand V. Cardello
Springer eBooks (2020), pp. 1599-1625
Closed Access | Times Cited: 4
Pairing a beer with a soundtrack: Is it guided by geographical identity?
Mathilde Vandenberghe‐Descamps, Arthur Paté, Sylvie Chollet
Food Quality and Preference (2021) Vol. 96, pp. 104432-104432
Open Access | Times Cited: 4
Mathilde Vandenberghe‐Descamps, Arthur Paté, Sylvie Chollet
Food Quality and Preference (2021) Vol. 96, pp. 104432-104432
Open Access | Times Cited: 4
Nuevas herramientas para la valoración del impacto visual sobre la percepción sensorial y emocional de productos de "Alta Pastelería"
José Alba Martínez
(2024)
Open Access
José Alba Martínez
(2024)
Open Access
Aspectos socio-económicos del Agave-Mezcal
María Julieta Aguilar Ávila, Jorge Antonio S. Acevedo Martínez, Paul Ramírez Sánchez, et al.
(2024)
Open Access
María Julieta Aguilar Ávila, Jorge Antonio S. Acevedo Martínez, Paul Ramírez Sánchez, et al.
(2024)
Open Access
Agave de Sahuayo Michoacán: Lineamientos Públicos de Protección Territorial
Noé Casas Ruíz, Jorge Armando Núñez Alfaro
(2024), pp. 38-52
Open Access
Noé Casas Ruíz, Jorge Armando Núñez Alfaro
(2024), pp. 38-52
Open Access
Beneficios de Obtener las Indicaciones Geográficas para el Agave y Mezcal de Oaxaca
María Isabel Chagoya Méndez
(2024), pp. 181-200
Open Access
María Isabel Chagoya Méndez
(2024), pp. 181-200
Open Access
Valores Hedónicos-Emocionales y el Comportamiento de Compra: desde la percepción del consumidor de mezcal
Arcelia Toledo-López
(2024), pp. 220-245
Open Access
Arcelia Toledo-López
(2024), pp. 220-245
Open Access
Panorama Actual del Conocimiento Tradicional de Agaves Comestibles en Oaxaca
Adonicam Santiago-Martínez, Gabino Alberto Martínez-Gutiérrez, Aleyda Pérez‐Herrera, et al.
(2024), pp. 59-90
Open Access
Adonicam Santiago-Martínez, Gabino Alberto Martínez-Gutiérrez, Aleyda Pérez‐Herrera, et al.
(2024), pp. 59-90
Open Access
Ventajas de la Integración Económica: Proyección Financiera para San Miguel de las Palmas
Silvia Xóchitl Almeraya-Quintero, Ana Mercedes González Espinosa, Laura Elena Garza Bueno, et al.
(2024), pp. 201-219
Open Access
Silvia Xóchitl Almeraya-Quintero, Ana Mercedes González Espinosa, Laura Elena Garza Bueno, et al.
(2024), pp. 201-219
Open Access
Biopiratería en la Cadena Productiva del Mezcal
Haidi Medina Martínez, Berenice Yahuaca Juárez, Liliana Márquez-Benavides
(2024), pp. 91-129
Open Access
Haidi Medina Martínez, Berenice Yahuaca Juárez, Liliana Márquez-Benavides
(2024), pp. 91-129
Open Access
