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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:

Liking patterns moderate the relationship between sensory, emotional and context appropriateness profiles: Evidences from a Global Profile study on alcoholic cocktails
Lapo Pierguidi, Sara Spinelli, Caterina Dinnella, et al.
Food Quality and Preference (2020) Vol. 83, pp. 103904-103904
Closed Access | Times Cited: 18

Showing 18 citing articles:

Recreating digital context: navigating the future of food sensory studies through recent advances and applications
Julia Low, Kaja Antlej, Emer C Garvey, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101176-101176
Open Access | Times Cited: 8
The who, what, where, when, why and how of measuring emotional response to food. A systematic review
Julia Low, Nathalie Janin, Rachel Traill, et al.
Food Quality and Preference (2022) Vol. 100, pp. 104607-104607
Closed Access | Times Cited: 26
Innovating meat products: guiding tailor-made new product development for flexitarians and omnivorous through a Jobs-To-Be-Done co-creation approach
Marina Domenici, Lapo Pierguidi, Sara Spinelli, et al.
Food Quality and Preference (2025), pp. 105473-105473
Open Access
Carbonated emotions: Consumers’ sensory perception and emotional response to carbonated and still fruit juices
Sophie Barker, Rachael Moss, Matthew B. McSweeney
Food Research International (2021) Vol. 147, pp. 110534-110534
Closed Access | Times Cited: 29
Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study
Maria Carla Cravero, Monica Laureati, Sara Spinelli, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1131-1131
Open Access | Times Cited: 26
Investigating the relative merits of using a mixed reality context for measuring affective response and predicting tea break snack choice
Julia Low, Charles Diako, Vivian H.F. Lin, et al.
Food Research International (2021) Vol. 150, pp. 110718-110718
Closed Access | Times Cited: 18
Co-creating innovative and accepted legume-based dishes for school canteens with adolescents in a low socioeconomic area
Margarita Kokkorou, Sara Spinelli, Caterina Dinnella, et al.
Food Quality and Preference (2024) Vol. 123, pp. 105343-105343
Open Access | Times Cited: 2
Arousal and the modulation of sensory experience: evidence from food-related emotions
John Prescott, Sara Spinelli
Philosophical Transactions of the Royal Society B Biological Sciences (2024) Vol. 379, Iss. 1908
Closed Access | Times Cited: 1
Understanding Brazilian consumer sensory and hedonic perception for salty snacks
Samara dos Santos Harada-Padermo, Thais Cardoso Merlo, Izabella Soletti, et al.
Journal of Food Science and Technology (2020) Vol. 58, Iss. 2, pp. 586-594
Open Access | Times Cited: 8
Check-All-That-Apply Questions including the Ideal Product as a Tool for Selecting Varieties in Breeding Programs. A Case Study with Mandarins
Adrián Giménez-Sanchis, Amparo Tárrega, Paula Tarancón, et al.
Agronomy (2021) Vol. 11, Iss. 11, pp. 2243-2243
Open Access | Times Cited: 8
Assessing user adoption of a new-market disruptive innovation: The LUD (Learning-Use-Deprivation) framework
David Morizet, Anais Doyen, Victoire Dairou, et al.
Food Quality and Preference (2021) Vol. 96, pp. 104385-104385
Closed Access | Times Cited: 5
Unreliability of clustering results in sensory studies and a strategy to address the issue
Rajesh Kumar, Edgar Chambers
Frontiers in Food Science and Technology (2024) Vol. 4
Open Access
Exploring the influence of multisensory experiences on consumer evaluation of cold tea
Adriana Galiñanes Plaza, François Abiven, Agnès Giboreau
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 101011-101011
Closed Access
Consumers’ familiarity with wine increased their acceptance of pasta sauce containing grape pomace
Rachael Moss, Allison Stright, Erin Richelle, et al.
Journal of Food Science (2024) Vol. 89, Iss. 10, pp. 6694-6706
Open Access
Emotions elicited by foods
Sara Spinelli
Elsevier eBooks (2021), pp. 707-730
Closed Access | Times Cited: 3
Linking the Sensory Taste Properties of Chocolate-Based Biscuits to Consumers’ Emotions: A Cross-Cultural Study
Annchen Mielmann, Thomas A. Brunner
Applied Sciences (2022) Vol. 12, Iss. 16, pp. 8038-8038
Open Access | Times Cited: 2
Methodological issues in consumer product emotion research using questionnaires
Sara R. Jaeger, Armand V. Cardello
Elsevier eBooks (2021), pp. 493-534
Closed Access | Times Cited: 2
Alternative descriptive methods answered by consumers for the sensory characterization of meat products: Fundaments and methods
María Freire, Alberto González‐Mohíno, Lary Souza Olegário, et al.
Elsevier eBooks (2022), pp. 77-104
Closed Access
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