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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:

Explaining Crossmodal Correspondences Between Colours and Tastes
Charles Spence, Carmel Levitan
i-Perception (2021) Vol. 12, Iss. 3
Open Access | Times Cited: 50

Showing 1-25 of 50 citing articles:

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
Coloured hearing, colour music, colour organs, and the search for perceptually meaningful correspondences between colour and sound
Charles Spence, Nicola Di Stefano
i-Perception (2022) Vol. 13, Iss. 3
Open Access | Times Cited: 33
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
The taste of colours
Carlos Velasco, Francisco Barbosa Escobar, Charles Spence, et al.
Food Quality and Preference (2023) Vol. 112, pp. 105009-105009
Open Access | Times Cited: 19
Sensory translation between audition and vision
Charles Spence, Nicola Di Stefano
Psychonomic Bulletin & Review (2023) Vol. 31, Iss. 2, pp. 599-626
Open Access | Times Cited: 16
What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception?
Charles Spence
Foods (2021) Vol. 10, Iss. 7, pp. 1570-1570
Open Access | Times Cited: 32
Perceptual Similarity: Insights From Crossmodal Correspondences
Nicola Di Stefano, Charles Spence
Review of Philosophy and Psychology (2023) Vol. 15, Iss. 3, pp. 997-1026
Open Access | Times Cited: 13
Color–taste correspondences influence visual binding errors
Alessandro Bortolotti, Na Chen, Charles Spence, et al.
Acta Psychologica (2025) Vol. 254, pp. 104785-104785
Closed 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
Using LLMs in sensory service research: initial insights and perspectives
Monika Imschloß, Marko Sarstedt, Susanne Adler, et al.
Service Industries Journal (2025), pp. 1-22
Open Access
The size and shape of sound: The role of articulation and acoustics in iconicity and crossmodal correspondences
Bodo Winter
The Journal of the Acoustical Society of America (2025) Vol. 157, Iss. 4, pp. 2636-2656
Closed Access
Musical Scents: On the Surprising Absence of Scented Musical/Auditory Events, Entertainments, and Experiences
Charles Spence
i-Perception (2021) Vol. 12, Iss. 5
Open Access | Times Cited: 23
Odour hedonics and the ubiquitous appeal of vanilla
Charles Spence
Nature Food (2022) Vol. 3, Iss. 10, pp. 837-846
Open Access | Times Cited: 18
Measuring Online Sensory Consumer Experience: Introducing the Online Sensory Marketing Index (OSMI) as a Structural Modeling Approach
Kevin Hamacher, Rüdiger Buchkremer
Journal of theoretical and applied electronic commerce research (2022) Vol. 17, Iss. 2, pp. 751-772
Open Access | Times Cited: 17
Removing input from smell reveals the importance of olfactory input on the sensing of food outside of aroma
Ying Yang, Soo‐Yeon Kim, Robin Dando
Food Quality and Preference (2024) Vol. 116, pp. 105133-105133
Closed Access | Times Cited: 3
Colour/shape-taste correspondences across three languages in ChatGPT
Kosuke Motoki, Charles Spence, Carlos Velasco
Cognition (2024) Vol. 253, pp. 105936-105936
Open Access | Times Cited: 3
Crossmodal correspondences between basic tastes and visual design features: A narrative historical review
Byron P. Lee, Charles Spence
i-Perception (2022) Vol. 13, Iss. 5
Open Access | Times Cited: 15
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
Colour of Medicines and Children’s Acceptability? A Systematic Literature Review of Children’s Perceptions about Colours of Oral Dosage Forms
Elisa Alessandrini, Milena Gonakova, Hannah Batchelor, et al.
Pharmaceutics (2023) Vol. 15, Iss. 7, pp. 1992-1992
Open Access | Times Cited: 8
People With High Autistic Traits Show Fewer Consensual Crossmodal Correspondences Between Visual Features and Tastes
Na Chen, Katsumi Watanabe, Makoto Wada
Frontiers in Psychology (2021) Vol. 12
Open Access | Times Cited: 18
Color-taste correspondence tested by the Stroop task
Yidie Yang, Na Chen, Maiko Kobayashi, et al.
Frontiers in Psychology (2024) Vol. 15
Open Access | Times Cited: 2
Crossmodal Correspondence

Frontiers research topics (2024)
Open Access | Times Cited: 2
Color is to flavor as shape is to texture: A choice‐based conjoint study of visual cues on chocolate packaging
Iuri Yudi Furukita Baptista, Charles Spence, Renata Shimizu, et al.
Journal of Sensory Studies (2022) Vol. 38, Iss. 1
Open Access | Times Cited: 11
Gastrophysics: Getting creative with pairing flavours
Charles Spence
International Journal of Gastronomy and Food Science (2021) Vol. 27, pp. 100433-100433
Open Access | Times Cited: 15
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