Open Access Helper

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:

Cotton candy: A gastrophysical investigation
Charles Spence, Arume Corujo, Jozef Youssef
International Journal of Gastronomy and Food Science (2019) Vol. 16, pp. 100146-100146
Open Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review
Qian Janice Wang, Line Ahm Mielby, Jonas Yde Junge, et al.
Foods (2019) Vol. 8, Iss. 6, pp. 211-211
Open Access | Times Cited: 122
Roughness perception: A multisensory/crossmodal perspective
Nicola Di Stefano, Charles Spence
Attention Perception & Psychophysics (2022) Vol. 84, Iss. 7, pp. 2087-2114
Open Access | Times Cited: 50
On the manipulation, and meaning(s), of color in food: A historical perspective
Charles Spence
Journal of Food Science (2022) Vol. 88, Iss. S1
Open Access | Times Cited: 22
On the changing colour of food & drink
Charles Spence
International Journal of Gastronomy and Food Science (2019) Vol. 17, pp. 100161-100161
Closed Access | Times Cited: 41
A review article on the sweet scandal: The truth behind rhodamine B
G. Nithish, S. Prashanth, Swetha Chandru, et al.
Global Journal of Health Sciences and Research (2025), pp. 1-3
Closed Access
Behavioural Nudges, Physico-Chemical Solutions, and Sensory Strategies to Reduce People’s Salt Consumption
Charles Spence
Foods (2022) Vol. 11, Iss. 19, pp. 3092-3092
Open Access | Times Cited: 14
Synaesthesia: The multisensory dining experience
Charles Spence, Jozef Youssef
International Journal of Gastronomy and Food Science (2019) Vol. 18, pp. 100179-100179
Open Access | Times Cited: 22
What's the Story With Blue Steak? On the Unexpected Popularity of Blue Foods
Charles Spence
Frontiers in Psychology (2021) Vol. 12
Open Access | Times Cited: 17
A taste for beauty: On the expected taste, hardness, texture, and temperature of geometric shapes
Georgiana Juravle, Emilia-Liliana Olari, Charles Spence
i-Perception (2022) Vol. 13, Iss. 5
Open Access | Times Cited: 12
Gastromotive dining: Using experiential multisensory dining to engage customers
Jozef Youssef, Charles Spence
International Journal of Gastronomy and Food Science (2023) Vol. 31, pp. 100686-100686
Open Access | Times Cited: 6
Establishing boundary conditions for multiple design elements congruent with taste expectations
Pippa Matthews, Greg Simmonds, Charles Spence
Food Quality and Preference (2019) Vol. 78, pp. 103742-103742
Open Access | Times Cited: 15
The shape of creaminess: consumers expected and perceived rounded chocolates as creamier than squared
Iuri Yudi Furukita Baptista, Fabiana M. Carvalho, Priscilla Efraim, et al.
British Food Journal (2021) Vol. 124, Iss. 5, pp. 1697-1711
Closed Access | Times Cited: 12
Hot and round: How temperature and shape impact the multisensory appreciation of cornmeal
Georgiana Juravle, Ramona Duca, Ciprian Feghiuș, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100893-100893
Closed Access | Times Cited: 1
“Development and Sensory Quality of Rice Base Candy Supplemented with Mushroom and Walnut Flour”
Abhay Nath, Neetu Singh, Alka Nanda
International Journal of Innovative Science and Research Technology (IJISRT) (2024), pp. 334-339
Open Access | Times Cited: 1
Contemporary foods – Can they become new comfort foods or simply mimic them?
Vinícius Rodrigues Arruda Pinto, Gustavo Leite Milião, Douglas Fernando Balbino, et al.
International Journal of Gastronomy and Food Science (2020) Vol. 22, pp. 100271-100271
Closed Access | Times Cited: 10
Virtual Escapism
Joe Ungemah
(2024), pp. 81-103
Closed Access
Cheap Thrills
Joe Ungemah
(2024), pp. 154-177
Closed Access
Fanatic
Joe Ungemah
(2024)
Closed Access
Ultra Physical
Joe Ungemah
(2024), pp. 56-80
Closed Access
Compulsive Perfection
Joe Ungemah
(2024), pp. 131-151
Closed Access
Happiness on Sale
Joe Ungemah
(2024), pp. 178-198
Closed Access
Action
Joe Ungemah
(2024), pp. 199-209
Closed Access
Galactic Connections
Joe Ungemah
(2024), pp. 6-30
Closed Access
Lemons to Lemonade
Joe Ungemah
(2024), pp. 31-53
Closed Access
Introduction
Joe Ungemah
(2024), pp. viii-4
Closed Access
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