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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 coffee drinking experience: Product extrinsic (atmospheric) influences on taste and choice
Charles Spence, Fabiana M. Carvalho
Food Quality and Preference (2019) Vol. 80, pp. 103802-103802
Open Access | Times Cited: 76

Showing 1-25 of 76 citing articles:

Plant-Based Only: Investigating Consumers’ Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market
Marcel Pointke, Marlene Ohlau, Antje Risius, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2339-2339
Open Access | Times Cited: 56
Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods
Huinan Zhai, Wenjiang Dong, Xingfei Fu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101286-101286
Open Access | Times Cited: 8
Customer experience and satisfaction in coffee consumption: an experiential marketing perspective
Supawat Meeprom, Akkhaporn Kokkhangplu
Cogent Business & Management (2025) Vol. 12, Iss. 1
Open Access | Times Cited: 1
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
Assessing the Influence of Visual-Taste Congruency on Perceived Sweetness and Product Liking in Immersive VR
Yang Chen, Arya Xinran Huang, Ilona Faber, et al.
Foods (2020) Vol. 9, Iss. 4, pp. 465-465
Open Access | Times Cited: 51
Functional Needs, Emotions, and Perceptions of Coffee Consumers and Non-Consumers
Antonella Samoggia, Margherita Del Prete, Chiara Argenti
Sustainability (2020) Vol. 12, Iss. 14, pp. 5694-5694
Open Access | Times Cited: 45
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
Virtually tasty: An investigation of the effect of ambient lighting and 3D-shaped taste stimuli on taste perception in virtual reality
Patricia Cornelio, Christopher Dawes, Emanuela Maggioni, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100626-100626
Open Access | Times Cited: 25
Kahve Turizminin Şekillendiricileri: Baristaların Kültürel Elçilik Rolü
Muhammet Nimet Çavuş, Metin Polat, Baha Türköz
Dünya İnsan Bilimleri Dergisi (2025) Vol. 2025, Iss. 1, pp. 47-71
Closed Access
Psychological Comfort, Creativity, and Learning Efficiency in Informal Learning Spaces: A University Student Dataset
Shiji Jian, Huiming Liu
Data in Brief (2025) Vol. 59, pp. 111450-111450
Open Access
Packaging colour and consumer expectations: Insights from specialty coffee
Fabiana M. Carvalho, Renata A.S. Forner, Eric Batista Ferreira, et al.
Food Research International (2025), pp. 116222-116222
Closed Access
Effect of virtual eating environment on consumers’ evaluations of healthy and unhealthy snacks
Kyösti Pennanen, Johanna Närväinen, Saara Pentikäinen, et al.
Food Quality and Preference (2020) Vol. 82, pp. 103871-103871
Closed Access | Times Cited: 37
Connecting consumers to producers to foster sustainable consumption in international coffee supply – a marketing intervention study
Hanna Weber, David D. Loschelder, Daniel J. Lang, et al.
Journal of Marketing Management (2021) Vol. 37, Iss. 11-12, pp. 1148-1168
Open Access | Times Cited: 31
Tasting atmospherics: Taste associations with colour parameters of coffee shop interiors
Kosuke Motoki, Aika Takahashi, Charles Spence
Food Quality and Preference (2021) Vol. 94, pp. 104315-104315
Open Access | Times Cited: 30
An exploratory study of the experiencescape dimensions and customer revisit intentions for specialty urban coffee shops
Emmanuel Kwame Opoku, Aaron Tham, Alastair M. Morrison, et al.
British Food Journal (2022) Vol. 125, Iss. 5, pp. 1613-1630
Open Access | Times Cited: 20
Linking destination brand gestalt and brand equity: insights from Bali
Helena Maria Pongoh, Deske W. Mandagi
Anatolia (2025), pp. 1-15
Closed Access
Do typefaces of packaging labels influence consumers' perception of specialty coffee? A preliminary study
Maísa Mancini Matioli de Sousa, Fabiana M. Carvalho, Rosemary Gualberto Fonseca Alvarenga Pereira
Journal of Sensory Studies (2020) Vol. 35, Iss. 5
Closed Access | Times Cited: 29
Virtual Terroir and the Premium Coffee Experience
Francisco Barbosa Escobar, Olivia Petit, Carlos Velasco
Frontiers in Psychology (2021) Vol. 12
Open Access | Times Cited: 23
How Do E-Brand Experience and In-Store Experience Influence the Brand Loyalty of Novel Coffee Brands in China? Exploring the Roles of Customer Satisfaction and Self–Brand Congruity
Yibei Pu, Norzaidahwati Zaidin, Yaodong Zhu
Sustainability (2023) Vol. 15, Iss. 2, pp. 1096-1096
Open Access | Times Cited: 10
Customer experience in coffee stores: A multidisciplinary Neuromarketing approach
Gaia Rancati, Nguyễn Thị Thu Thảo, Danae Fowler, et al.
Journal of Consumer Behaviour (2023) Vol. 23, Iss. 1, pp. 243-259
Open Access | Times Cited: 9
Effects of the climate change scenario on Coffea canephora production in Brazil using modeling tools
Marinaldo Loures Ferreira, Ronnie Von dos Santos Veloso, Gildriano Soares de Oliveira, et al.
Tropical Ecology (2024) Vol. 65, Iss. 4, pp. 559-571
Closed Access | Times Cited: 3
Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee
Ana Paula Pereira Bressani, Silvia Juliana Martinez, Nádia Nara Batista, et al.
Food Science and Technology (2021) Vol. 41, Iss. suppl 2, pp. 667-675
Open Access | Times Cited: 20
On the use of ambient odours to influence the multisensory experience of dining
Charles Spence
International Journal of Gastronomy and Food Science (2021) Vol. 27, pp. 100444-100444
Open Access | Times Cited: 19
Dietary caffeine intake is associated with favorable metabolic profile among apparently healthy overweight and obese individuals
Shadia Hamoud Alshahrani, Yasir Atia, Raheem Atiya Badir, et al.
BMC Endocrine Disorders (2023) Vol. 23, Iss. 1
Open Access | Times Cited: 7
Coffee culture unravelled: exploring the coffee shop experience model in the Vietnamese context
Oanh Thi Kim Vu, Abel Duarte Alonso, Thanh Duc Tran, et al.
Tourism Recreation Research (2024), pp. 1-19
Open Access | Times Cited: 2
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