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:

Interacting with food: Tasting with the hands
Charles Spence
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100620-100620
Open Access | Times Cited: 9

Showing 9 citing articles:

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
“A War Could be Going on Outside, and You Wouldn’t Even Know”
Natasha Bunzl
Gastronomica The Journal of Food and Culture (2024) Vol. 24, Iss. 1, pp. 1-11
Closed Access | Times Cited: 1
Influence of drinking cups of different materials on emotional and acceptance responses, and perception of sensory attributes of soft drinks
Nikola Tomić, Nada Šmigić, Božidar Udovički, et al.
Food Quality and Preference (2024) Vol. 120, pp. 105252-105252
Closed Access | Times Cited: 1
Prospective, observational study of the impact of finger food on the quality of nutrition evaluated by the simple evaluation of food intake (SEFI) in nursing home residents
Justine Carrette, Jan Chrusciel, Fiona Ecarnot, et al.
Aging Clinical and Experimental Research (2023) Vol. 35, Iss. 8, pp. 1661-1669
Closed Access | Times Cited: 2
Prevalence of Hepatitis B among food vendors in Kwadaso Municipality, Ghana
Prince Nkrumah Sarpong, Alfred Kofi Apetorgbor, Lyndon Nii Adjiri Sackey
Research Square (Research Square) (2024)
Open Access
“Spicy Touch”: Cross-modal associations between hand-feel touch and capsaicin-induced oral irritation
Ragita C. Pramudya, Dipankar Choudhury, Min Zou, et al.
Food Research International (2024) Vol. 194, pp. 114889-114889
Closed Access
The trompe l'oeil, from art technique to gastronomic technique
Carolina Giselle Herrera Egüez, Telmo Marcelo Zambrano Núñez, Paúl Roberto Pino Falconí, et al.
Journal of Namibian Studies History Politics Culture (2023) Vol. 33
Open Access | Times Cited: 1
Food – Media – Senses
Christina Bartz, Jens Ruchatz, Eva Wattolik
transcript Verlag eBooks (2023), pp. 9-36
Open Access | Times Cited: 1
Food - Media - Senses
Christina Bartz, Jens Ruchatz, Eva Wattolik
Edition Medienwissenschaft (2023), pp. 9-36
Open Access
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