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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:

Sounds spicy: Enhancing the evaluation of piquancy by means of a customised crossmodally congruent soundtrack
Qian Janice Wang, Steve Keller, Charles Spence
Food Quality and Preference (2016) Vol. 58, pp. 1-9
Open Access | Times Cited: 60

Showing 1-25 of 60 citing articles:

On the multiple effects of packaging colour on consumer behaviour and product experience in the ‘food and beverage’ and ‘home and personal care’ categories
Charles Spence, Carlos Velasco
Food Quality and Preference (2018) Vol. 68, pp. 226-237
Open Access | Times Cited: 138
Background colour & its impact on food perception & behaviour
Charles Spence
Food Quality and Preference (2018) Vol. 68, pp. 156-166
Closed Access | Times Cited: 131
The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review
Qian Janice Wang, Line Ahm Mielby, Jonas Yde Junge, et al.
Foods (2019) Vol. 8, Iss. 6, pp. 211-211
Open Access | Times Cited: 122
Extrinsic Auditory Contributions to Food Perception & Consumer Behaviour: an Interdisciplinary Review
Charles Spence, Felipe Reinoso‐Carvalho, Carlos Velasco, et al.
Multisensory Research (2019) Vol. 32, Iss. 4-5, pp. 275-318
Closed Access | Times Cited: 115
Temperature-Based Crossmodal Correspondences: Causes and Consequences
Charles Spence
Multisensory Research (2020) Vol. 33, Iss. 6, pp. 645-682
Open Access | Times Cited: 63
Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing within and between the Senses
Charles Spence
Foods (2020) Vol. 9, Iss. 4, pp. 407-407
Open Access | Times Cited: 63
Use of strawberry and vanilla natural flavors for sugar reduction: A dynamic sensory study with yogurt
Ana Alice Andrade Oliveira, Amanda Cristina Andrade, Sabrina Carvalho Bastos, et al.
Food Research International (2020) Vol. 139, pp. 109972-109972
Closed Access | Times Cited: 56
Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints
Lining Chen, Wei Wu, Na Zhang, et al.
Food Research International (2022) Vol. 162, pp. 112076-112076
Closed Access | Times Cited: 36
Crossmodal interactions between audition and taste: A systematic review and narrative synthesis
David Guedes, Margarida V. Garrido, Elsa Lamy, et al.
Food Quality and Preference (2023) Vol. 107, pp. 104856-104856
Open Access | Times Cited: 18
Digitally enhancing tasting experiences
Charles Spence
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100695-100695
Open Access | Times Cited: 16
Sonic branding: A narrative review at the intersection of art and science
Charles Spence, Steve Keller
Psychology and Marketing (2024) Vol. 41, Iss. 7, pp. 1530-1548
Open Access | Times Cited: 7
“A sweet smile”: the modulatory role of emotion in how extrinsic factors influence taste evaluation
Qian Janice Wang, Charles Spence
Cognition & Emotion (2017) Vol. 32, Iss. 5, pp. 1052-1061
Open Access | Times Cited: 60
Assessing the influence of music on wine perception among wine professionals
Qian Janice Wang, Charles Spence
Food Science & Nutrition (2017) Vol. 6, Iss. 2, pp. 295-301
Open Access | Times Cited: 52
Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts?
Andrew J. Taylor, Jonathan Beauchamp, Loı̈c Briand, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3439-3475
Open Access | Times Cited: 48
Sweeter together? Assessing the combined influence of product‐related and contextual factors on perceived sweetness of fruit beverages
Qian Janice Wang, Line Ahm Mielby, Anette Kistrup Thybo, et al.
Journal of Sensory Studies (2019) Vol. 34, Iss. 3
Closed Access | Times Cited: 43
Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Foods and Beverages
Han‐Seok Seo
Foods (2020) Vol. 9, Iss. 4, pp. 509-509
Open Access | Times Cited: 43
Music to eat by: A systematic investigation of the relative importance of tempo and articulation on eating time
Signe Lund Mathiesen, Line Ahm Mielby, Derek V. Byrne, et al.
Appetite (2020) Vol. 155, pp. 104801-104801
Closed Access | Times Cited: 42
Impact of Brand and Testing Method on Coffee Taste Perception between Genders: A Comparative Study of Two Leading Coffee Brands in Taiwan
Yi‐Lang Chen, Yu‐Hsin Chen
SAGE Open (2025) Vol. 15, Iss. 1
Open Access
Making sustainable foods (such as jellyfish) delicious
Jozef Youssef, Steve Keller, Charles Spence
International Journal of Gastronomy and Food Science (2019) Vol. 16, pp. 100141-100141
Open Access | Times Cited: 40
Background soundscapes influence the perception of ice-cream as indexed by electrophysiological measures
Yun Xu, Nazimah Hamid, Daniel Shepherd, et al.
Food Research International (2019) Vol. 125, pp. 108564-108564
Open Access | Times Cited: 37
Music and wine tasting: an experimental neuromarketing study
Liwei Hsu, Yen‐Jung Chen
British Food Journal (2019) Vol. 122, Iss. 8, pp. 2725-2737
Open Access | Times Cited: 36
A Systematic Review of the Relationship Between Taste and Personality Traits: Phenomena and possible mechanisms
Ziang Li, Yijun Luo, Weijun Liu, et al.
Appetite (2025), pp. 107875-107875
Closed Access
See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages
Line Ahm Mielby, Qian Janice Wang, Sidsel Jensen, et al.
Foods (2018) Vol. 7, Iss. 8, pp. 119-119
Open Access | Times Cited: 36
The effects of noise control in coffee tasting experiences
Luis Bravo-Moncayo, Felipe Reinoso‐Carvalho, Carlos Velasco
Food Quality and Preference (2020) Vol. 86, pp. 104020-104020
Open Access | Times Cited: 30
Removing input from smell reveals the importance of olfactory input on the sensing of food outside of aroma
Ying Yang, Soo‐Yeon Kim, Robin Dando
Food Quality and Preference (2024) Vol. 116, pp. 105133-105133
Closed Access | Times Cited: 3
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