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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:

A taste for beauty: On the expected taste, hardness, texture, and temperature of geometric shapes
Georgiana Juravle, Emilia-Liliana Olari, Charles Spence
i-Perception (2022) Vol. 13, Iss. 5
Open Access | Times Cited: 12

Showing 12 citing articles:

Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption
A. Derossi, Charles Spence, Maria G. Corradini, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 9
Individual differences in sensitivity to taste-shape crossmodal correspondences
Erick G. Chuquichambi, Enric Munar, Charles Spence, et al.
Food Quality and Preference (2024) Vol. 115, pp. 105110-105110
Open Access | Times Cited: 5
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
The influence of Bouba- and Kiki-like shape on perceived taste of chocolate pieces
Kazuhiro Ogata, Reo Gakumi, Atsushi Hashimoto, et al.
Frontiers in Psychology (2023) Vol. 14
Open Access | Times Cited: 8
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
Crossmodal Correspondence

Frontiers research topics (2024)
Open Access | Times Cited: 2
Hot and round: How temperature and shape impact the multisensory appreciation of cornmeal
Georgiana Juravle, Ramona Duca, Ciprian Feghiuș, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100893-100893
Closed Access | Times Cited: 1
Global Sugar Reduction Trends and Challenges: Exploring Aroma Sweetening as an Alternative to Sugar Reduction
Di Zhao, Yue Chen, Jiayi Xia, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104602-104602
Closed Access | Times Cited: 1
A Long Night of Sciences: Explore your senses - Color, shape and flavors
Pascal Ohlhausen, Nina Langen, Daniel Gottschlich, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 33, pp. 100752-100752
Closed Access | Times Cited: 3
Harmony of senses: Exploring the impact of sound aesthetic features' on taste imagery
Carlos Velasco, Guido Corradi, Kosuke Motoki
Food Quality and Preference (2023) Vol. 111, pp. 104992-104992
Open Access | Times Cited: 3
The Form of Taste. On the Origins, Implications, and Applications of Shape -Taste Crossmodal Correspondences
Charles Spence
UOU scientific journal (2022) Vol. 4
Open Access | Times Cited: 4
Beauty is context-dependent: Naturalness, familiarity, and semantic meaning influence the appreciation of geometric shapes
Georgiana Juravle, Charles Spence
i-Perception (2024) Vol. 15, Iss. 6
Open Access
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