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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:

The specifics of food design: Insights from professional design practice
Marielle Bordewijk, Hendrik N.J. Schifferstein
International Journal of Food Design (2020) Vol. 4, Iss. 2, pp. 101-138
Open Access | Times Cited: 23

Showing 23 citing articles:

REVIEW OF TECHNOLOGICAL ADVANCEMENTS IN FOOD SUPPLY CHAIN MANAGEMENT: A COMPARATIVE STUDY BETWEEN THE U.S. AND AFRICA
Osato Itohan Oriekhoe, Bankole Ibrahim Ashiwaju, Kelechi Chidiebere Ihemereze, et al.
International Journal of Management & Entrepreneurship Research (2024) Vol. 6, Iss. 1, pp. 132-149
Open Access | Times Cited: 21
The application of plant growth-promoting rhizobacteria in Solanum lycopersicum production in the agricultural system: a review
Afeez Adesina Adedayo, Olubukola Oluranti Babalola, Claire Prigent‐Combaret, et al.
PeerJ (2022) Vol. 10, pp. e13405-e13405
Open Access | Times Cited: 46
Human-centered design as a tool to improve employee experience: The case of a US plant-based food manufacturer
Angel Contreras Cruz, Aynur Kirbac, Christopher Dennett, et al.
Technology in Society (2023) Vol. 73, pp. 102248-102248
Closed Access | Times Cited: 17
Whiffs of Waste: Product Application Preferences Among Saudis and Malaysians for Material from Coffee Ground Waste
Zati Hazira Ismail, Fadzli Irwan Bahrudin, Nuraini Daud, et al.
(2025), pp. 463-472
Closed Access
Analysing stereotypical food consumption behaviours: ‘This way up?’ Is there really a ‘right’ way to eat a biscuit?
Charles Spence
International Journal of Food Design (2021) Vol. 6, Iss. 2, pp. 213-231
Open Access | Times Cited: 11
Diseño de alimentos: de la reflexión al proceso de formulación
Juan Sebastián Ramírez-Navas, Sandra Patricia Betancourt-Botero, Leidy Marcela Montoya, et al.
Revista colombiana de investigaciones agroindustriales (2024) Vol. 11, Iss. 1, pp. 57-79
Open Access | Times Cited: 1
Evaluasi Nilai Gizi dan Sensori Produk Cakwan dari Ikan Patin (Pangasius Sp.)
Unggul Panji Kusuma, Titin Herawati
Akuatika Indonesia (2023) Vol. 7, Iss. 2, pp. 57-57
Open Access | Times Cited: 3
Designer delectables; exploring the design practice of haute couture and haute cuisine
Lindsay Neill, Nigel Hemmington, Christine McDonald, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100870-100870
Open Access
Research on the Application of Design Thinking in Sustainable Food Design—Taking the Afternoon Tea on Earth Day as an Example
Weijian Yu, Qixuan Ni, Jun Wu
Lecture notes in computer science (2024), pp. 179-192
Closed Access
By-products Approach to Mitigating the Menace of Food Loss
K. Swetha, Satyanarayana Swamy Vyshnava, M. Srinivasulu, et al.
(2024), pp. 57-72
Closed Access
Visual association, emotional impact, and authenticity in food design in modern gastronomy
A V Kopylova, Daria Gurova, A. D. Martynovich
Proceedings of the Voronezh State University of Engineering Technologies (2024) Vol. 86, Iss. 2, pp. 107-112
Open Access
Insect consumption and aesthetic disgust: Using design fiction to imagine novel food experiences
Bas de Boer, Mailin Lemke
International Journal of Food Design (2023)
Open Access | Times Cited: 1
Food+Design - transformations via transversal and transdisciplinary approaches
Silvana Juri
Proceedings of DRS (2022)
Open Access | Times Cited: 2
Setting the Stage: Disgust as an Aesthetic Food Experience
Mailin Lemke, Bas de Boer
Design Issues (2022) Vol. 38, Iss. 3, pp. 20-33
Open Access | Times Cited: 2
Designing to Attract in an Emerging Market: Applying Behavioural Reasoning Theory to South African Consumer Reactions to an Ultra-High Temperature Milk Product Line Extension
Elizabeth Kempen, Lorna Christie
Journal of Marketing and Consumer Behaviour in Emerging Markets (2022) Vol. 2022, Iss. 1(14), pp. 4-21
Open Access | Times Cited: 1
An Overview of Food Waste and Its Conversion Technology Into Animal Feeds
Ziaul Hasan, Muneera Lateef
Research Square (Research Square) (2022)
Open Access | Times Cited: 1
Designing a nostalgic hot dog brand for Rio de Janeiro
Mirella De Menezes Migliari, Isabella Perrotta
International Journal of Food Design (2023) Vol. 9, Iss. 1, pp. 53-72
Open Access
Formulación y elaboración de postres altos en fibra basados en lenteja (lens culinaris) y frijol (Phaseolus vulgaris) con efectos funcionales
Reyna Durán Lugo, Ixchel Parola Contreras, Diana Cruz Del Águila
LATAM Revista Latinoamericana de Ciencias Sociales y Humanidades (2023) Vol. 4, Iss. 4
Open Access
Peer Review #2 of "The application of plant growth-promoting rhizobacteria in Solanum lycopersicum production in the agricultural system: a review (v0.2)"
Afeez Adesina Adedayo, Olubukola Oluranti, Babalola Corresp, et al.
(2022)
Open Access
Peer Review #3 of "The application of plant growth-promoting rhizobacteria in Solanum lycopersicum production in the agricultural system: a review (v0.1)"
Afeez Adesina Adedayo, Olubukola Oluranti, Babalola Corresp, et al.
(2022)
Open Access
Peer Review #1 of "The application of plant growth-promoting rhizobacteria in Solanum lycopersicum production in the agricultural system: a review (v0.1)"
Afeez Adesina Adedayo, Olubukola Oluranti, Babalola Corresp, et al.
(2022)
Open Access
Peer Review #2 of "The application of plant growth-promoting rhizobacteria in Solanum lycopersicum production in the agricultural system: a review (v0.1)"
Afeez Adesina Adedayo, Olubukola Oluranti, Babalola Corresp, et al.
(2022)
Open Access
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