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:
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
Showing 9 citing articles:
Factors influencing the visual deliciousness / eye-appeal of food
Charles Spence, Kosuke Motoki, Olivia Petit
Food Quality and Preference (2022) Vol. 102, pp. 104672-104672
Open Access | Times Cited: 44
Charles Spence, Kosuke Motoki, Olivia Petit
Food Quality and Preference (2022) Vol. 102, pp. 104672-104672
Open Access | Times Cited: 44
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
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
Virtual reality and augmented reality technologies in gastronomy: A review
Başak Gökçe Çöl, Melike İmre, Seydi Yıkmış
eFood (2023) Vol. 4, Iss. 3
Open Access | Times Cited: 18
Başak Gökçe Çöl, Melike İmre, Seydi Yıkmış
eFood (2023) Vol. 4, Iss. 3
Open Access | Times Cited: 18
Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation
B. Bhavadharini, V. Monica, Anbarasan Rajan, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4925-4956
Closed Access | Times Cited: 14
B. Bhavadharini, V. Monica, Anbarasan Rajan, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4925-4956
Closed Access | Times Cited: 14
Beyond Reality: Exploring the effect of different virtual reality environments on visual assessment of cakes
José Alba-Martínez, Mariano Alcañíz, Javier Martı́nez-Monzó, et al.
Food Research International (2024) Vol. 179, pp. 114019-114019
Open Access | Times Cited: 3
José Alba-Martínez, Mariano Alcañíz, Javier Martı́nez-Monzó, et al.
Food Research International (2024) Vol. 179, pp. 114019-114019
Open Access | Times Cited: 3
Does this virtual food make me hungry? effects of visual quality and food type in virtual reality
Florian Ramousse, Pierre Raimbaud, Patrick Baert, et al.
Frontiers in Virtual Reality (2023) Vol. 4
Open Access | Times Cited: 3
Florian Ramousse, Pierre Raimbaud, Patrick Baert, et al.
Frontiers in Virtual Reality (2023) Vol. 4
Open Access | Times Cited: 3
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
Sensory Analysis Performed within Augmented Virtuality System: Impact on Hedonic Scores, Engagement, and Presence Level
José Carlos Ribeiro, Célia Rocha, Bruna Barbosa, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2456-2456
Open Access
José Carlos Ribeiro, Célia Rocha, Bruna Barbosa, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2456-2456
Open Access
Using virtual reality as a context-enhancing technology in sensory science
Emily Crofton, Cristina Botineştean
Elsevier eBooks (2023), pp. 213-228
Closed Access
Emily Crofton, Cristina Botineştean
Elsevier eBooks (2023), pp. 213-228
Closed Access
