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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:

On the Relationship(s) Between Color and Taste/Flavor
Charles Spence
Experimental Psychology (formerly Zeitschrift für Experimentelle Psychologie) (2019) Vol. 66, Iss. 2, pp. 99-111
Open Access | Times Cited: 104

Showing 1-25 of 104 citing articles:

Rethinking Food Reward
Ivan E. de Araújo, Mark Schatzker, Dana M. Small
Annual Review of Psychology (2019) Vol. 71, Iss. 1, pp. 139-164
Open Access | Times Cited: 210
Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits
Mário Bezerra, Miguel Ribeiro, Fernanda Cosme, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 16
Recent Advances in the Mechanisms of Quality Degradation and Control Technologies for Peanut Butter: A Literature Review
Xinyan Liu, Xuchun Zhu, Zhaowei Han, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 105-105
Open Access | Times Cited: 2
Assessing the Role of Emotional Mediation in Explaining Crossmodal Correspondences Involving Musical Stimuli
Charles Spence
Multisensory Research (2019) Vol. 33, Iss. 1, pp. 1-29
Open Access | Times Cited: 92
When visual cues influence taste/flavour perception: A systematic review
Kosuke Motoki, Charles Spence, Carlos Velasco
Food Quality and Preference (2023) Vol. 111, pp. 104996-104996
Open Access | Times Cited: 28
Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties
Ancuta Nartea, Anastasiya Kuhalskaya, Benedetta Fanesi, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1953-1985
Open Access | Times Cited: 25
Temperature-Based Crossmodal Correspondences: Causes and Consequences
Charles Spence
Multisensory Research (2020) Vol. 33, Iss. 6, pp. 645-682
Open Access | Times Cited: 63
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
Olfactory-colour crossmodal correspondences in art, science, and design
Charles Spence
Cognitive Research Principles and Implications (2020) Vol. 5, Iss. 1
Open Access | Times Cited: 55
Explaining Crossmodal Correspondences Between Colours and Tastes
Charles Spence, Carmel Levitan
i-Perception (2021) Vol. 12, Iss. 3
Open Access | Times Cited: 51
Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints
Lining Chen, Wei Wu, Na Zhang, et al.
Food Research International (2022) Vol. 162, pp. 112076-112076
Closed Access | Times Cited: 36
Signalling taste through packaging: The effects of shape and colour on consumers’ perceptions of cheeses
Nina Veflen, Carlos Velasco, Hilde Kraggerud
Food Quality and Preference (2022) Vol. 104, pp. 104742-104742
Open Access | Times Cited: 32
Crossmodal interactions between audition and taste: A systematic review and narrative synthesis
David Guedes, Margarida V. Garrido, Elsa Lamy, et al.
Food Quality and Preference (2023) Vol. 107, pp. 104856-104856
Open Access | Times Cited: 18
Drinking through rosé-coloured glasses: Influence of wine colour on the perception of aroma and flavour in wine experts and novices
Qian Janice Wang, Charles Spence
Food Research International (2019) Vol. 126, pp. 108678-108678
Open Access | Times Cited: 45
Effects of varying the standard deviation of the luminance on the appearance of food, flavour expectations, and taste/flavour perception
Junya Ueda, Charles Spence, Katsunori Okajima
Scientific Reports (2020) Vol. 10, Iss. 1
Open Access | Times Cited: 41
Cross-modal correspondence between visual information and taste perception of bitter foods and drinks
Eriko Sugimori, Yayoi Kawasaki
Food Quality and Preference (2022) Vol. 98, pp. 104539-104539
Open Access | Times Cited: 26
Recent advances in oral delivery systems of resveratrol: foreseeing their use in functional foods
Pedro M. Silva, Catarina Gonçalves, Lorenzo Pastrana, et al.
Food & Function (2023) Vol. 14, Iss. 23, pp. 10286-10313
Open Access | Times Cited: 15
Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties
Konstantinos Giannoutsos, Achilleas Panagiotis Zalidis, Danai Ioanna Koukoumaki, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100194-100194
Open Access | Times Cited: 14
Development of a Pigmented Soju-Like Beverage Using Natural Colorants from Sweet Potatoes (Ipomoea Batatas L.)
Marie Bless Galang, Dennis Marvin Santiago, Gizelle T Nanit, et al.
Journal of Food Innovation, Nutrition, and Environmental Sciences (2025) Vol. 2, Iss. 1, pp. 1-9
Closed Access
Multisensory experiences with and of food: representing taste visually and verbally during food ateliers in a Reggio Emilia perspective
Jennifer Coe, Erik Fooladi
Cambridge Journal of Education (2025), pp. 1-23
Closed Access
Assessing the limits on size-pitch mapping reveals the interplay between top-down and bottom-up influences on relative crossmodal correspondences
Allegra Indraccolo, Claudia Del Gatto, Tiziana Pedale, et al.
Psychological Research (2025) Vol. 89, Iss. 2
Closed Access
Decoding Wine Appreciation in Italy: The Role of Vivid Imagery
Alessandro Bortolotti, Ilja Croijmans, Riccardo Palumbo
Journal of Sensory Studies (2025) Vol. 40, Iss. 2
Open Access
Packaging colour and consumer expectations: Insights from specialty coffee
Fabiana M. Carvalho, Renata A.S. Forner, Eric Batista Ferreira, et al.
Food Research International (2025), pp. 116222-116222
Closed Access
Composition of energy drinks
Troy D. Tuttle
Elsevier eBooks (2025), pp. 73-94
Closed Access
Virtual reality environments on the sensory acceptability and emotional responses of no- and full-sugar chocolate
Damir D. Torrico, Chetan Sharma, Wei Dong, et al.
LWT (2020) Vol. 137, pp. 110383-110383
Open Access | Times Cited: 38
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