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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:

Food and beverage flavour pairing: A critical review of the literature
Charles Spence
Food Research International (2020) Vol. 133, pp. 109124-109124
Open Access | Times Cited: 61

Showing 1-25 of 61 citing articles:

Factors influencing the choice of beer: A review
María Isabel Noreña Betancur, Kosuke Motoki, Charles Spence, et al.
Food Research International (2020) Vol. 137, pp. 109367-109367
Open Access | Times Cited: 100
Expertise Shapes Multimodal Imagery for Wine
Ilja Croijmans, Laura J. Speed, Artin Arshamian, et al.
Cognitive Science (2020) Vol. 44, Iss. 5
Open Access | Times Cited: 76
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
An exploratory study using graphic design to communicate consumer benefits on food packaging
Hendrik N.J. Schifferstein, Mailin Lemke, Alie de Boer
Food Quality and Preference (2021) Vol. 97, pp. 104458-104458
Open Access | Times Cited: 48
Revealing the flavor profile of citrus Pu-erh tea through GC-MS-O and untargeted metabolomics
Jiaqing Sun, Weitong Cai, Tao Feng, et al.
Beverage Plant Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 6
Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice
Hendrik N.J. Schifferstein, Barry Kudrowitz, Carola Breuer
Journal of Culinary Science & Technology (2020) Vol. 20, Iss. 4, pp. 293-335
Open Access | Times Cited: 41
Reducing off-flavors in plant-based omega-3 oil emulsions using interfacial engineering: Coating algae oil droplets with pea protein/flaxseed gum
Mengjia Sun, Xiangyu Li, David Julian McClements, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107069-107069
Closed Access | Times Cited: 39
Crossmodal Harmony: Looking for the Meaning of Harmony Beyond Hearing
Charles Spence, Nicola Di Stefano
i-Perception (2022) Vol. 13, Iss. 1
Open Access | Times Cited: 23
Exploring the regulated effects of solid-state fortified Jiuqu and liquid-state fortified agent on Chinese Baijiu brewing
Yan Wang, Shikai Quan, Yu Xia, et al.
Food Research International (2024) Vol. 179, pp. 114024-114024
Closed Access | Times Cited: 5
Sweet basil: An increasingly popular culinary herb
Charles Spence
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100927-100927
Open Access | Times Cited: 5
Sustainable Cuisines and Taste Across Space and Time: Lessons from the Past and Promises for the Future
Susanne Højlund Pedersen, Ole G. Mouritsen
Gastronomy (2025) Vol. 3, Iss. 1, pp. 1-1
Open Access
The Impact of Pairing Local Food and Wine on the Sustainability of Hospitality Businesses in the Wine Region of Srem (Vojvodina, R. Serbia)
Tamara Stošić, Dragan Tešanović, Bojana Kalenjuk Pivarski, et al.
Sustainability (2025) Vol. 17, Iss. 2, pp. 476-476
Open Access
Non-Alcoholic Wines: Sensory Pleasantness and Health Benefits
Sílvia Afonso, Ana Luísa Teixeira, E.N. Escobar, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1356-1356
Open Access
Umami synergy as the scientific principle behind taste-pairing champagne and oysters
Charlotte Vinther Schmidt, Karsten Olsen, Ole G. Mouritsen
Scientific Reports (2020) Vol. 10, Iss. 1
Open Access | Times Cited: 29
Wine Experiences: A Review from a Multisensory Perspective
Raffaele Campo, Felipe Reinoso‐Carvalho, Pierfelice Rosato
Applied Sciences (2021) Vol. 11, Iss. 10, pp. 4488-4488
Open Access | Times Cited: 25
Introducing diners to the range of experiences in creative Mexican cuisine, including the consumption of insects
Jozef Youssef, Charles Spence
International Journal of Gastronomy and Food Science (2021) Vol. 25, pp. 100371-100371
Open Access | Times Cited: 24
A review on the application of bioinformatics tools in food microbiome studies
Ramachandran Chelliah, Eric Banan-MwineDaliri, Imran Khan, et al.
Briefings in Bioinformatics (2022) Vol. 23, Iss. 2
Closed Access | Times Cited: 18
Odour hedonics and the ubiquitous appeal of vanilla
Charles Spence
Nature Food (2022) Vol. 3, Iss. 10, pp. 837-846
Open Access | Times Cited: 18
Wine psychology: basic & applied
Charles Spence
Cognitive Research Principles and Implications (2020) Vol. 5, Iss. 1
Open Access | Times Cited: 26
Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic
Charles Spence, Jozef Youssef, Carmel Levitan
Frontiers in Psychology (2021) Vol. 12
Open Access | Times Cited: 19
Analytical Characterization of the Widely Consumed Commercialized Fermented Beverages from Russia (Kefir and Ryazhenka) and South Africa (Amasi and Mahewu): Potential Functional Properties and Profiles of Volatile Organic Compounds
Konstantin V. Moiseenko, Olga A. Glazunova, Оlga S. Savinova, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3082-3082
Open Access | Times Cited: 19
Exploring crossmodal correspondences for future research in human movement augmentation
Mattia Pinardi, Nicola Di Stefano, Giovanni Di Pino, et al.
Frontiers in Psychology (2023) Vol. 14
Open Access | Times Cited: 7
A sip in the Metaverse: how to implement a multisensory vineyard
Yuanyuan Cui, Patrick van Esch
Journal of Wine Research (2023) Vol. 35, Iss. 2, pp. 160-178
Closed Access | Times Cited: 7
Flavor analysis and region prediction of Chinese dishes based on food pairing
Jie Zhou, Xing Xin, Wei Li, et al.
Information Processing & Management (2024) Vol. 61, Iss. 3, pp. 103684-103684
Closed Access | Times Cited: 2
Toddy trends and the organic conundrum: a closer look at consumer behaviour with decision tree
Likhil Sukumaran, Ritanjali Majhi
British Food Journal (2024) Vol. 126, Iss. 6, pp. 2381-2397
Closed Access | Times Cited: 2
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