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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:

Mapping the Semantic Space for the Subjective Experience of Emotional Responses to Odors
Christelle Chrea, Didier Grandjean, Sylvain Delplanque, et al.
Chemical Senses (2008) Vol. 34, Iss. 1, pp. 49-62
Open Access | Times Cited: 214

Showing 1-25 of 214 citing articles:

Beyond liking: Comparing the measurement of emotional response using EsSense Profile and consumer defined check-all-that-apply methodologies
M. Ng, Carolina Chaya, Joanne Hort
Food Quality and Preference (2012) Vol. 28, Iss. 1, pp. 193-205
Closed Access | Times Cited: 296
Measuring aesthetic emotions: A review of the literature and a new assessment tool
Ines Schindler, Georg Hosoya, Winfried Menninghaus, et al.
PLoS ONE (2017) Vol. 12, Iss. 6, pp. e0178899-e0178899
Open Access | Times Cited: 287
From mood to food and from food to mood: A psychological perspective on the measurement of food-related emotions in consumer research
Egon Peter Köster, J. Mojet
Food Research International (2015) Vol. 76, pp. 180-191
Closed Access | Times Cited: 270
How does it make you feel? A new approach to measuring emotions in food product experience
Sara Spinelli, C Masi, Caterina Dinnella, et al.
Food Quality and Preference (2013) Vol. 37, pp. 109-122
Closed Access | Times Cited: 236
Measuring emotional responses to foods and food names using questionnaires
Armand V. Cardello, Herbert L. Meiselman, Howard G. Schutz, et al.
Food Quality and Preference (2012) Vol. 24, Iss. 2, pp. 243-250
Closed Access | Times Cited: 227
A review of measurement and relationships between food, eating behavior and emotion
Ying Jiang, Joan M. King, Witoon Prinyawiwatkul
Trends in Food Science & Technology (2014) Vol. 36, Iss. 1, pp. 15-28
Closed Access | Times Cited: 226
Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat
Angelina Gmuer, Jeannette Nuessli Guth, Christina Hartmann, et al.
Food Quality and Preference (2016) Vol. 54, pp. 117-127
Closed Access | Times Cited: 197
Development of EsSense25, a shorter version of the EsSense Profile®
Michael A. Nestrud, Herbert L. Meiselman, Silvia C. King, et al.
Food Quality and Preference (2015) Vol. 48, pp. 107-117
Closed Access | Times Cited: 184
Emotional responses to branded and unbranded foods
Sara Spinelli, C Masi, Gian Paolo Zoboli, et al.
Food Quality and Preference (2015) Vol. 42, pp. 1-11
Closed Access | Times Cited: 181
A design methodology for affective Virtual Reality
Nicolò Dozio, Federica Marcolin, Giulia Wally Scurati, et al.
International Journal of Human-Computer Studies (2022) Vol. 162, pp. 102791-102791
Closed Access | Times Cited: 92
Measuring emotions associated with foods: Important elements of questionnaire and test design
Silvia C. King, Herbert L. Meiselman, B. Thomas Carr
Food Quality and Preference (2012) Vol. 28, Iss. 1, pp. 8-16
Closed Access | Times Cited: 196
How do you feel when you smell this? Optimization of a verbal measurement of odor-elicited emotions
Christelle Porcherot, Sylvain Delplanque, Sophie Raviot-Derrien, et al.
Food Quality and Preference (2010) Vol. 21, Iss. 8, pp. 938-947
Closed Access | Times Cited: 185
Variability of Affective Responses to Odors: Culture, Gender, and Olfactory Knowledge
Camille Ferdenzi, S. Craig Roberts, Annett Schirmer, et al.
Chemical Senses (2012) Vol. 38, Iss. 2, pp. 175-186
Open Access | Times Cited: 179
A review of the current state of emotion research in product development
Herbert L. Meiselman
Food Research International (2015) Vol. 76, pp. 192-199
Closed Access | Times Cited: 171
Effects of odor on emotion, with implications
Mikiko Kadohisa
Frontiers in Systems Neuroscience (2013) Vol. 7
Open Access | Times Cited: 155
The influence of sensory and packaging cues on both liking and emotional, abstract and functional conceptualisations
M. Ng, Carolina Chaya, Joanne Hort
Food Quality and Preference (2013) Vol. 29, Iss. 2, pp. 146-156
Closed Access | Times Cited: 155
Use of emoticon and emoji in tweets for food-related emotional expression
Letícia Vidal, Gastón Ares, Sara R. Jaeger
Food Quality and Preference (2015) Vol. 49, pp. 119-128
Closed Access | Times Cited: 155
The effects of lavender oil inhalation on emotional states, autonomic nervous system, and brain electrical activity.
Winai Sayorwan, Vorasith Siripornpanich, Teerut Piriyapunyaporn, et al.
PubMed (2012) Vol. 95, Iss. 4, pp. 598-606
Closed Access | Times Cited: 150
The development of an emotion lexicon for the coffee drinking experience
Natnicha Bhumiratana, Koushik Adhikari, Edgar Chambers
Food Research International (2014) Vol. 61, pp. 83-92
Open Access | Times Cited: 140
Opportunities for odor
Marianna Obrist, Alexandre N. Tuch, Kasper Hornbæk
(2014), pp. 2843-2852
Closed Access | Times Cited: 135
Methods for Evaluating Emotions Evoked by Food Experiences: A Literature Review
Daisuke Kaneko, Alexander Toet, Anne-Marie Brouwer, et al.
Frontiers in Psychology (2018) Vol. 9
Open Access | Times Cited: 121
Can emoji be used as a direct method to measure emotional associations to food names? Preliminary investigations with consumers in USA and China
Sara R. Jaeger, Letícia Vidal, Karrie Kam, et al.
Food Quality and Preference (2016) Vol. 56, pp. 38-48
Closed Access | Times Cited: 107
Cognitive and emotional differentiators for beer: An exploratory study focusing on “uniqueness”
Armand V. Cardello, Bénédicte Pineau, Amy G. Paisley, et al.
Food Quality and Preference (2016) Vol. 54, pp. 23-38
Closed Access | Times Cited: 99
The role of product information on consumer sensory evaluation, expectations, experiences and emotions of cricket-flour-containing buns
Kennedy Otieno Pambo, Julius Juma Okello, Robert Mbeche, et al.
Food Research International (2018) Vol. 106, pp. 532-541
Closed Access | Times Cited: 90
Emotional ratings and skin conductance response to visual, auditory and haptic stimuli
Elia Gatti, Elena Calzolari, Emanuela Maggioni, et al.
Scientific Data (2018) Vol. 5, Iss. 1
Open Access | Times Cited: 89
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