Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Space Food Experiences: Designing Passenger's Eating Experiences for Future Space Travel Scenarios
Marianna Obrist, Yunwen Tu, Lining Yao, et al.
Frontiers in Computer Science (2019) Vol. 1
Open Access | Times Cited: 59

Showing 1-25 of 59 citing articles:

Digital Commensality: Eating and Drinking in the Company of Technology
Charles Spence, Maurizio Mancini, Gijs Huisman
Frontiers in Psychology (2019) Vol. 10
Open Access | Times Cited: 115
Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods
Kosuke Motoki, Jaewoo Park, Charles Spence, et al.
Food Quality and Preference (2021) Vol. 96, pp. 104368-104368
Open Access | Times Cited: 78
Getting started with virtual reality for sensory and consumer science: Current practices and future perspectives
Qian Janice Wang, Francisco Barbosa Escobar, Patricia Alves Da Mota, et al.
Food Research International (2021) Vol. 145, pp. 110410-110410
Open Access | Times Cited: 58
Extrusion-based 3D printing of food biopolymers: A highlight on the important rheological parameters to reach printability
Théo Claude Roland Outrequin, Chaiwut Gamonpilas, Wanwipa Siriwatwechakul, et al.
Journal of Food Engineering (2022) Vol. 342, pp. 111371-111371
Closed Access | Times Cited: 52
Recreating digital context: navigating the future of food sensory studies through recent advances and applications
Julia Low, Kaja Antlej, Emer C Garvey, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101176-101176
Open Access | Times Cited: 8
FoodFab: Creating Food Perception Illusions using Food 3D Printing
Ying-Ju Lin, Parinya Punpongsanon, Xin Wen, et al.
(2020)
Open Access | Times Cited: 52
Recent developments in space food for exploration missions: A review
Junaid Ahmad Pandith, Somya Neekhra, Saghir Ahmad, et al.
Life Sciences in Space Research (2022) Vol. 36, pp. 123-134
Closed Access | Times Cited: 29
Advanced food packaging systems for space exploration missions
Lokesh Kumar, Kirtiraj K. Gaikwad
Life Sciences in Space Research (2023) Vol. 37, pp. 7-14
Closed Access | Times Cited: 18
3D printing for space food applications: Advancements, challenges, and prospects
P. Santhoshkumar, Aditi Negi, J.A. Moses
Life Sciences in Space Research (2023) Vol. 40, pp. 158-165
Closed Access | Times Cited: 17
Revolutionizing Food Safety in the Airline Industry: AI-Powered Smart Solutions
Nida Kanwal, Min Zhang, Mustafa Zeb, et al.
Trends in Food Science & Technology (2025), pp. 104970-104970
Closed Access
Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts?
Andrew J. Taylor, Jonathan Beauchamp, Loı̈c Briand, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3439-3475
Open Access | Times Cited: 46
Multisensory Experiences: A Primer
Carlos Velasco, Marianna Obrist
Frontiers in Computer Science (2021) Vol. 3
Open Access | Times Cited: 30
Grand challenges in human-food interaction
Florian Mueller, Marianna Obrist, Ferran Altarriba Bertran, et al.
International Journal of Human-Computer Studies (2023) Vol. 183, pp. 103197-103197
Open Access | Times Cited: 11
Augmented reality for food quality assessment: Bridging the physical and digital worlds
Jacob Tizhe Liberty, Shangpeng Sun, Christopher Kucha, et al.
Journal of Food Engineering (2023) Vol. 367, pp. 111893-111893
Closed Access | Times Cited: 10
Space nutrition and the biochemical changes caused in Astronauts Health due to space flight: A review
Angel Dakkumadugula, Lakshaa Pankaj, Ali S. Alqahtani, et al.
Food Chemistry X (2023) Vol. 20, pp. 100875-100875
Open Access | Times Cited: 9
Radiofrequency cold plasma – A novel tool for flavour modification in fresh and freeze-dried strawberries
George R. Warne, Mui Lim, Kerry L. Wilkinson, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 90, pp. 103497-103497
Open Access | Times Cited: 8
Long term food stability for extended space missions: a review
Peter Watkins, Joanne Hughes, T.V. Gamage, et al.
Life Sciences in Space Research (2021) Vol. 32, pp. 79-95
Closed Access | Times Cited: 18
Gastronomy: An extended platform for customized nutrition
D. Subhasri, Sayantani Dutta, M. Maria Leena, et al.
Future Foods (2022) Vol. 5, pp. 100147-100147
Open Access | Times Cited: 13
Using Virtual Reality to Shape Humanity’s Return to the Moon: Key Takeaways from a Design Study
Tommy Nilsson, Flavie Rometsch, Leonie Becker, et al.
(2023), pp. 1-16
Open Access | Times Cited: 7
Impossible (Food) Experiences in Extended Reality
Carlos Velasco, Francisco Barbosa Escobar, Olivia Petit, et al.
Frontiers in Computer Science (2021) Vol. 3
Open Access | Times Cited: 17
Freeform Fabrication of Fluidic Edible Materials
Humphrey Yang, Danli Luo, Kuanren Qian, et al.
(2021), pp. 1-10
Open Access | Times Cited: 15
Space station and spacecraft environmental conditions and human mental health: Specific recommendations and guidelines
Logan Smith
Life Sciences in Space Research (2023) Vol. 40, pp. 126-134
Closed Access | Times Cited: 4
Resilience Envelopes: The “Fourth Environment” as a Source of Inspiration, a Place for Speculation and a Territory for Experimenting with New Models of Life
Giovanni Inglese, Sabrina Lucibello, Carmen Rotondi
Springer series in design and innovation (2024), pp. 1039-1060
Closed Access | Times Cited: 1
Might as Well Be on Mars: Insights on the Extraterrestrial Applicability of Interaction Design Frameworks from Earth
Jean Vanderdonckt, Radu-Daniel Vatavu, Julie Manon, et al.
(2024), pp. 1-8
Open Access | Times Cited: 1
Advances in space food processing: From farm to outer space
Shikhangi Singh, Taru Negi, Narashans Alok Sagar, et al.
Food Bioscience (2024) Vol. 61, pp. 104893-104893
Closed Access | Times Cited: 1
Page 1 - Next Page

Scroll to top