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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:

The relation between continuous and discrete emotional responses to food odors with facial expressions and non-verbal reports
Wei He, Sanne Boesveldt, Cees de Graaf, et al.
Food Quality and Preference (2015) Vol. 48, pp. 130-137
Closed Access | Times Cited: 66

Showing 1-25 of 66 citing articles:

Cognitive and emotional engagement while learning with VR: The perspective of multimodal methodology
Ilana Dubovi
Computers & Education (2022) Vol. 183, pp. 104495-104495
Open Access | Times Cited: 108
Consumers’ emotions elicited by food: A systematic review of explicit and implicit methods
Sofie Lagast, Xavier Gellynck, Joachim J. Schouteten, et al.
Trends in Food Science & Technology (2017) Vol. 69, pp. 172-189
Closed Access | Times Cited: 150
Methods for Evaluating Emotions Evoked by Food Experiences: A Literature Review
Daisuke Kaneko, Alexander Toet, Anne-Marie Brouwer, et al.
Frontiers in Psychology (2018) Vol. 9
Open Access | Times Cited: 121
Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines
Lukas Danner, Renata Ristić, Trent E. Johnson, et al.
Food Research International (2016) Vol. 89, pp. 254-265
Closed Access | Times Cited: 118
Potential applications for virtual and augmented reality technologies in sensory science
Emily Crofton, Cristina Botineştean, Mark A. Fenelon, et al.
Innovative Food Science & Emerging Technologies (2019) Vol. 56, pp. 102178-102178
Open Access | Times Cited: 113
The Facial Action Coding System for Characterization of Human Affective Response to Consumer Product-Based Stimuli: A Systematic Review
Elizabeth A. Clark, J’Nai Kessinger, Susan E. Duncan, et al.
Frontiers in Psychology (2020) Vol. 11
Open Access | Times Cited: 106
Sensory Analysis and Consumer Research in New Meat Products Development
Claudia Ruíz‐Capillas, Ana M. Herrero, Tatiana Pintado, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 429-429
Open Access | Times Cited: 98
EmojiGrid: A 2D Pictorial Scale for the Assessment of Food Elicited Emotions
Alexander Toet, Daisuke Kaneko, Shota Ushiama, et al.
Frontiers in Psychology (2018) Vol. 9
Open Access | Times Cited: 77
“I like the sound of that!” Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines
Lukas Danner, Trent E. Johnson, Renata Ristić, et al.
Food Research International (2017) Vol. 99, pp. 263-274
Closed Access | Times Cited: 75
A comparison of self-reported emotional and implicit responses to aromas in beer
Cammy Beyts, Carolina Chaya, Frieda Dehrmann, et al.
Food Quality and Preference (2017) Vol. 59, pp. 68-80
Closed Access | Times Cited: 62
Food perception and emotion measured over time in-lab and in-home
René A. de Wijk, Daisuke Kaneko, Garmt Dijksterhuis, et al.
Food Quality and Preference (2019) Vol. 75, pp. 170-178
Open Access | Times Cited: 60
An advance in novel intelligent sensory technologies: From an implicit‐tracking perspective of food perception
Qian Zhao, Zhiyue Ye, Yong Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 6
Non-verbal evaluation of acceptance of insect-based products using a simple and holistic analysis of facial expressions
Gaëlle Le Goff, Julien Delarue
Food Quality and Preference (2016) Vol. 56, pp. 285-293
Closed Access | Times Cited: 53
Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques
Thejani M. Gunaratne, Sigfredo Fuentes, Nadeesha M. Gunaratne, et al.
Foods (2019) Vol. 8, Iss. 7, pp. 243-243
Open Access | Times Cited: 44
A Multisensor Data Fusion Approach for Predicting Consumer Acceptance of Food Products
Víctor M. Álvarez-Pato, Claudia N. Sánchez, J. Domı́nguez, et al.
Foods (2020) Vol. 9, Iss. 6, pp. 774-774
Open Access | Times Cited: 44
The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread
Dovilė Klupšaitė, Gražina Juodeikienė, Daiva Žadeikė, et al.
LWT (2016) Vol. 75, pp. 180-186
Closed Access | Times Cited: 46
EmojiGrid: A 2D pictorial scale for cross-cultural emotion assessment of negatively and positively valenced food
Daisuke Kaneko, Alexander Toet, Shota Ushiama, et al.
Food Research International (2018) Vol. 115, pp. 541-551
Open Access | Times Cited: 45
Neurophysiological responses during cooking food associated with different emotions
Anne-Marie Brouwer, Maarten A. Hogervorst, Marc Grootjen, et al.
Food Quality and Preference (2017) Vol. 62, pp. 307-316
Open Access | Times Cited: 43
Differences in Hedonic Responses, Facial Expressions and Self-Reported Emotions of Consumers Using Commercial Yogurts: A Cross-Cultural Study
Mitali K. Gupta, Damir D. Torrico, Graham Hepworth, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1237-1237
Open Access | Times Cited: 28
From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage Industry
Junyi Wang, Jing Wang, Lina Qiao, et al.
Food Chemistry X (2024) Vol. 23, pp. 101542-101542
Open Access | Times Cited: 4
Integrating implicit and explicit emotional assessment of food quality and safety concerns
Alexandra M. Walsh, Susan E. Duncan, Martha Ann Bell, et al.
Food Quality and Preference (2016) Vol. 56, pp. 212-224
Open Access | Times Cited: 38
The State of Automated Facial Expression Analysis (AFEA) in Evaluating Consumer Packaged Beverages
Samuel Kessler, Funan Jiang, R. Andrew Hurley
Beverages (2020) Vol. 6, Iss. 2, pp. 27-27
Open Access | Times Cited: 28
Implicit and Explicit Measurements of Affective Responses to Food Odors
Wei He, René A. de Wijk, Cees de Graaf, et al.
Chemical Senses (2016) Vol. 41, Iss. 8, pp. 661-668
Open Access | Times Cited: 31
Sensory-specific satiety: Added insights from autonomic nervous system responses and facial expressions
Wei He, Sanne Boesveldt, Sylvain Delplanque, et al.
Physiology & Behavior (2016) Vol. 170, pp. 12-18
Open Access | Times Cited: 28
Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods
Artur Głuchowski, Ewa Czarniecka‐Skubina, Eliza Kostyra, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 133-133
Open Access | Times Cited: 20
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