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:
Náttúra by Kitchen Theory: An immersive multisensory dining concept
Jozef Youssef, Charles Spence
International Journal of Gastronomy and Food Science (2021) Vol. 24, pp. 100354-100354
Open Access | Times Cited: 9
Jozef Youssef, Charles Spence
International Journal of Gastronomy and Food Science (2021) Vol. 24, pp. 100354-100354
Open Access | Times Cited: 9
Showing 9 citing articles:
Advancing edible insects as food and feed in a circular economy
A. van Huis, Birgit A. Rumpold, H.J. van der Fels‐Klerx, et al.
Journal of Insects as Food and Feed (2021) Vol. 7, Iss. 5, pp. 935-948
Open Access | Times Cited: 55
A. van Huis, Birgit A. Rumpold, H.J. van der Fels‐Klerx, et al.
Journal of Insects as Food and Feed (2021) Vol. 7, Iss. 5, pp. 935-948
Open Access | Times Cited: 55
Enhancing aesthetic and creative skills through innovative pedagogical approaches: integrating mandala thinking and multisensory techniques in advanced dessert design
Yen-Cheng Chen
The TQM Journal (2025)
Closed Access
Yen-Cheng Chen
The TQM Journal (2025)
Closed Access
User Well-Being in Kitchen Environment Design from a Positive Psychology Perspective: A Quantitative and Qualitative Literature Analysis
Qi Song, Min Huang, Zhipeng Ren, et al.
Buildings (2025) Vol. 15, Iss. 6, pp. 845-845
Open Access
Qi Song, Min Huang, Zhipeng Ren, et al.
Buildings (2025) Vol. 15, Iss. 6, pp. 845-845
Open Access
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
Jozef Youssef, Charles Spence
International Journal of Gastronomy and Food Science (2021) Vol. 25, pp. 100371-100371
Open Access | Times Cited: 24
On the use of ambient odours to influence the multisensory experience of dining
Charles Spence
International Journal of Gastronomy and Food Science (2021) Vol. 27, pp. 100444-100444
Open Access | Times Cited: 19
Charles Spence
International Journal of Gastronomy and Food Science (2021) Vol. 27, pp. 100444-100444
Open Access | Times Cited: 19
Impact of context in visual evaluation of design pastry: Comparison of real and virtual
José Alba-Martínez, Pedro Sousa, Mariano Alcañíz, et al.
Food Quality and Preference (2021) Vol. 97, pp. 104472-104472
Open Access | Times Cited: 9
José Alba-Martínez, Pedro Sousa, Mariano Alcañíz, et al.
Food Quality and Preference (2021) Vol. 97, pp. 104472-104472
Open Access | Times Cited: 9
Nuevas herramientas para la valoración del impacto visual sobre la percepción sensorial y emocional de productos de "Alta Pastelería"
José Alba Martínez
(2024)
Open Access
José Alba Martínez
(2024)
Open Access
Reinventing the gastronomic experience: using interactive digital environments to raise awareness of food-related cultural heritage
Yue Wu, Zhidiankui Xu
Academia Press eBooks (2023)
Open Access
Yue Wu, Zhidiankui Xu
Academia Press eBooks (2023)
Open Access
Multisensory Culinary Image Classification based on SqueezeNet and Support Vector Machine
Santirianingrum Soebandhi, Adri Gabriel Sooai, Kristiningsih, et al.
(2023), pp. 1-6
Closed Access
Santirianingrum Soebandhi, Adri Gabriel Sooai, Kristiningsih, et al.
(2023), pp. 1-6
Closed Access
