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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:

From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer
Anastasia Eschevins, Agnès Giboreau, Pierre‐André Julien, et al.
International Journal of Gastronomy and Food Science (2019) Vol. 17, pp. 100144-100144
Open Access | Times Cited: 51

Showing 1-25 of 51 citing articles:

Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
Zhiyong Cui, Chong Qi, Tianxing Zhou, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 3
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
What is gastronomy? An exploratory study of social representation of gastronomy and Mexican cuisine among experts and consumers using a qualitative approach
Edgar Rojas‐Rivas, Alicia Rendón-Domínguez, José Alberto Felipe-Salinas, et al.
Food Quality and Preference (2020) Vol. 83, pp. 103930-103930
Closed Access | Times Cited: 52
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
The role of sensory science in the evaluation of food pairing
Mara V. Galmarini
Current Opinion in Food Science (2020) Vol. 33, pp. 149-155
Open 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
Wine sensory experience in hospitality education: a systematic review
Adam B. Carmer, Joseph Kleypas, Marissa Orlowski
British Food Journal (2024) Vol. 126, Iss. 4, pp. 1365-1386
Closed Access | Times Cited: 5
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
Beyond the cup: Unpacking how Brazilians pair coffee with food
Anna Luiza Santana Neves, Kelvin Luan de Sousa Cruz, Jorge Herman Behrens
International Journal of Gastronomy and Food Science (2025), pp. 101151-101151
Closed Access
Consumer Behavior in Alcoholic Beverage Choices and Food Pairings at Home: Contextual Factors Driving Preferences for High-ABV Over Low-ABV Beverages
Jaehee Son, Eun‐Jin Lee, Junghoon Moon
Journal of Food Products Marketing (2025), pp. 1-17
Closed Access
Context in food behavior and product experience – a review
Catherine Dacremont, Carole Sester
Current Opinion in Food Science (2019) Vol. 27, pp. 115-122
Closed Access | Times Cited: 37
How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate
Nele Schwark, Victor Tiberius, Manuela Fabro
Foods (2020) Vol. 9, Iss. 10, pp. 1369-1369
Open Access | Times Cited: 34
Fine wine flavour perception and appreciation: Blending neuronal processes, tasting methods and expertise
Manuel Malfeito‐Ferreira
Trends in Food Science & Technology (2021) Vol. 115, pp. 332-346
Open Access | Times Cited: 27
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
Consumer's perception of food pairing products with usual, novel and unusual flavour combinations: A segmentation approach
Kristin Jürkenbeck, Flora von Steimker, Achim Spiller
Appetite (2024) Vol. 196, pp. 107270-107270
Open Access | Times Cited: 3
Local gastronomy and wine geographical indications (GIs): Framework for identifying pairing potential
Liane Jantsch, Shana Sabbado Flores, Zaira do Nascimento Vale
International Journal of Gastronomy and Food Science (2023) Vol. 35, pp. 100856-100856
Closed Access | Times Cited: 8
Umami potential of fermented beverages: Sake, wine, champagne, and beer
Charlotte Vinther Schmidt, Karsten Olsen, Ole G. Mouritsen
Food Chemistry (2021) Vol. 360, pp. 128971-128971
Closed Access | Times Cited: 18
Exploring food and beverage pairing from a cross-cultural projective mapping
Araceli Arellano-Covarrubias, Paula Varela, Héctor B. Escalona‐Buendía, et al.
Food Research International (2024) Vol. 189, pp. 114515-114515
Closed Access | Times Cited: 2
Commercializing Sonic Seasoning in Multisensory Offline Experiential Events and Online Tasting Experiences
Charles Spence, Qian Janice Wang, Felipe Reinoso‐Carvalho, et al.
Frontiers in Psychology (2021) Vol. 12
Open Access | Times Cited: 17
Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer
Christina J. Birke Rune, Morten Münchow, Federico J.A. Pérez-Cueto
Beverages (2021) Vol. 7, Iss. 2, pp. 40-40
Open Access | Times Cited: 16
Gastrophysics: Getting creative with pairing flavours
Charles Spence
International Journal of Gastronomy and Food Science (2021) Vol. 27, pp. 100433-100433
Open Access | Times Cited: 15
Promoting Sustainability through Regional Food and Wine Pairing
Manuel Serra, Nuno António, Cláudia Henriques, et al.
Sustainability (2021) Vol. 13, Iss. 24, pp. 13759-13759
Open Access | Times Cited: 15
Pairing beer and food in social media: Is it an image worth more than a thousand words?
Araceli Arellano-Covarrubias, Héctor B. Escalona‐Buendía, Carlos Gómez‐Corona, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 27, pp. 100483-100483
Open Access | Times Cited: 10
Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing
Xiaofen Du, Adriana Muñiz, Joanna Sissons, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 3, pp. 1410-1421
Open Access | Times Cited: 13
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