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:
Improving simulated consumption context with virtual Reality: A focus on participant experience
Qian Yang, Marit Nijman, Martin Flintham, et al.
Food Quality and Preference (2022) Vol. 98, pp. 104531-104531
Open Access | Times Cited: 13
Qian Yang, Marit Nijman, Martin Flintham, et al.
Food Quality and Preference (2022) Vol. 98, pp. 104531-104531
Open Access | Times Cited: 13
Showing 13 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
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
Smell perception in virtual spacecraft? A ground‐based approach to sensory data collection
Grace Loke, Hirdesh Chand, Jayani Chandrapala, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8540-8550
Open Access | Times Cited: 5
Grace Loke, Hirdesh Chand, Jayani Chandrapala, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8540-8550
Open Access | Times Cited: 5
Testing the validity of immersive eating environments against laboratory and real life settings
Kathryn Colla, Russell Keast, Mohammadreza Mohebbi, et al.
Food Quality and Preference (2022) Vol. 103, pp. 104717-104717
Closed Access | Times Cited: 12
Kathryn Colla, Russell Keast, Mohammadreza Mohebbi, et al.
Food Quality and Preference (2022) Vol. 103, pp. 104717-104717
Closed Access | Times Cited: 12
Congruency of an eating environment influences product liking: A virtual reality study
Joachim J. Schouteten, Arthur Van Severen, Daniëlle Dull, et al.
Food Quality and Preference (2023) Vol. 113, pp. 105066-105066
Open Access | Times Cited: 7
Joachim J. Schouteten, Arthur Van Severen, Daniëlle Dull, et al.
Food Quality and Preference (2023) Vol. 113, pp. 105066-105066
Open Access | Times Cited: 7
The impact of personally relevant consumption contexts during product evaluations in virtual reality
Kym Man, Jeremy Patterson, Christopher T. Simons
Food Quality and Preference (2023) Vol. 109, pp. 104912-104912
Closed Access | Times Cited: 6
Kym Man, Jeremy Patterson, Christopher T. Simons
Food Quality and Preference (2023) Vol. 109, pp. 104912-104912
Closed Access | Times Cited: 6
Enhancing consumer sensory science approach through augmented virtuality
Abdul Hannan Bin Zulkarnain, Howard Moskowitz, Zoltán Kókai, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100834-100834
Open Access | Times Cited: 1
Abdul Hannan Bin Zulkarnain, Howard Moskowitz, Zoltán Kókai, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100834-100834
Open Access | Times Cited: 1
Improving immersive consumption contexts using virtual & mixed reality
Imogen Barker, Qian Yang, Martin Flintham, et al.
Science Talks (2024) Vol. 10, pp. 100346-100346
Open Access
Imogen Barker, Qian Yang, Martin Flintham, et al.
Science Talks (2024) Vol. 10, pp. 100346-100346
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
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
Adriana Galiñanes Plaza, François Abiven, Agnès Giboreau
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 101011-101011
Closed Access
Food odour perception and affective response in Virtual spacecraft and microgravity body posture (1-G) – Potential ground-based simulations
Grace Loke, Jayani Chandrapala, Anne Besnard, et al.
Food Research International (2024) Vol. 197, pp. 115260-115260
Open Access
Grace Loke, Jayani Chandrapala, Anne Besnard, et al.
Food Research International (2024) Vol. 197, pp. 115260-115260
Open Access
Impacts of immersion on loyalty to guesthouse websites: The simultaneous effect of 3d decor and avatars in a hyper-real environment
Salma Ayari, Imène Ben Yahia
Journal of Marketing Communications (2023) Vol. 30, Iss. 8, pp. 948-963
Closed Access | Times Cited: 1
Salma Ayari, Imène Ben Yahia
Journal of Marketing Communications (2023) Vol. 30, Iss. 8, pp. 948-963
Closed Access | Times Cited: 1
Next-generation sensory and consumer science: data collection tools using digital technologies
Rebecca Ford, Imogen Ramsey, Qian Yang
Elsevier eBooks (2023), pp. 229-248
Closed Access
Rebecca Ford, Imogen Ramsey, Qian Yang
Elsevier eBooks (2023), pp. 229-248
Closed 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
