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:
Remote sensory assessment of beer quality based on visual perception of foamability and biometrics compared to standard emotional responses from affective images
Claudia Gonzalez Viejo, Sigfredo Fuentes, Irma C. De Anda‐Lobo, et al.
Food Research International (2022) Vol. 156, pp. 111341-111341
Closed Access | Times Cited: 12
Claudia Gonzalez Viejo, Sigfredo Fuentes, Irma C. De Anda‐Lobo, et al.
Food Research International (2022) Vol. 156, pp. 111341-111341
Closed Access | Times Cited: 12
Showing 12 citing articles:
Artificial intelligence in sensory and consumer studies of food products
Cleiton Antônio Nunes, Michele Nayara Ribeiro, Thais CL de Carvalho, et al.
Current Opinion in Food Science (2023) Vol. 50, pp. 101002-101002
Closed Access | Times Cited: 24
Cleiton Antônio Nunes, Michele Nayara Ribeiro, Thais CL de Carvalho, et al.
Current Opinion in Food Science (2023) Vol. 50, pp. 101002-101002
Closed Access | Times Cited: 24
Harnessing artificial intelligence for advancements in Rice / wheat functional food Research and Development
Fangye Zeng, Min Zhang, Chung Lim Law, et al.
Food Research International (2025), pp. 116306-116306
Closed Access
Fangye Zeng, Min Zhang, Chung Lim Law, et al.
Food Research International (2025), pp. 116306-116306
Closed Access
Structural analysis of arabinoxylan and its effect on beer foam: A comparison of three arabinoxylans with different viscosity
Wen Li, Jingyan Lu, Yundong Ju, et al.
Food Hydrocolloids (2025), pp. 111117-111117
Closed Access
Wen Li, Jingyan Lu, Yundong Ju, et al.
Food Hydrocolloids (2025), pp. 111117-111117
Closed Access
Recent Developments in Sensory Assessment and Consumer Preference Techniques
Mohammed A. Bareen, K. M. Prasannakumaran, Jatindra K. Sahu
Food engineering series (2025), pp. 369-402
Closed Access
Mohammed A. Bareen, K. M. Prasannakumaran, Jatindra K. Sahu
Food engineering series (2025), pp. 369-402
Closed Access
Correlation of Taste Components with Consumer Preferences and Emotions in Chinese Mitten Crabs (Eriocheir sinensis): The Use of Artificial Neural Network Model
Wei Ding, Qi Lu, Licheng Fan, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4106-4106
Open Access | Times Cited: 8
Wei Ding, Qi Lu, Licheng Fan, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4106-4106
Open Access | Times Cited: 8
Exploring consumer acceptability of leafy greens in earth and space immersive environments using biometrics
Claudia Gonzalez Viejo, Natalie Harris, Eden Tongson, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 1
Claudia Gonzalez Viejo, Natalie Harris, Eden Tongson, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 1
Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers
Claudia Gonzalez Viejo, Carmen Hernández‐Brenes, Raúl Villarreal‐Lara, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 269-269
Open Access | Times Cited: 4
Claudia Gonzalez Viejo, Carmen Hernández‐Brenes, Raúl Villarreal‐Lara, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 269-269
Open Access | Times Cited: 4
Consumer Studies: Beyond Acceptability—A Case Study with Beer
Yareth N. Hernández-Mora, J.R. Verde-Calvo, Frida P. Malpica-Sánchez, et al.
Beverages (2022) Vol. 8, Iss. 4, pp. 80-80
Open Access | Times Cited: 7
Yareth N. Hernández-Mora, J.R. Verde-Calvo, Frida P. Malpica-Sánchez, et al.
Beverages (2022) Vol. 8, Iss. 4, pp. 80-80
Open Access | Times Cited: 7
Exploring differences in Korean consumers' perceptions of plant‐based jerky at different test locations: a comparison of the central location test, drive‐thru test, and home‐use test
Mi‐Ran Kim, JeongAe Heo, Han Sub Kwak
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 9, pp. 4790-4799
Open Access | Times Cited: 2
Mi‐Ran Kim, JeongAe Heo, Han Sub Kwak
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 9, pp. 4790-4799
Open Access | Times Cited: 2
Consumer insights into the at‐home liking of commercial beers: Integrating nonvolatile and volatile flavor chemometrics
Perla A. Ramos‐Parra, Irma C. De Anda‐Lobo, Claudia Gonzalez Viejo, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 4063-4075
Open Access
Perla A. Ramos‐Parra, Irma C. De Anda‐Lobo, Claudia Gonzalez Viejo, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 4063-4075
Open Access
Remote testing for PROP taster status assessment using solutions and paper disks
C. Rorandelli, Andréa Lippi, Sara Spinelli, et al.
Food Quality and Preference (2023) Vol. 113, pp. 105045-105045
Open Access
C. Rorandelli, Andréa Lippi, Sara Spinelli, et al.
Food Quality and Preference (2023) Vol. 113, pp. 105045-105045
Open Access
Novel Method to Conduct Remote Sensory Sessions and Biometrics during Isolation
Claudia Gonzalez Viejo, Eden Tongson, Sigfredo Fuentes
(2021), pp. 88-88
Open Access
Claudia Gonzalez Viejo, Eden Tongson, Sigfredo Fuentes
(2021), pp. 88-88
Open Access
