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:

Virtual Terroir and the Premium Coffee Experience
Francisco Barbosa Escobar, Olivia Petit, Carlos Velasco
Frontiers in Psychology (2021) Vol. 12
Open Access | Times Cited: 23

Showing 23 citing articles:

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: 59
Factors influencing the visual deliciousness / eye-appeal of food
Charles Spence, Kosuke Motoki, Olivia Petit
Food Quality and Preference (2022) Vol. 102, pp. 104672-104672
Open Access | Times Cited: 44
Customer Engagement in Multi-Sensory Virtual Reality Advertising: The Effect of Sound and Scent Congruence
Malaika Brengman, Kim Willems, Laurens De Gauquier
Frontiers in Psychology (2022) Vol. 13
Open Access | Times Cited: 39
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
The application of virtual reality in food consumer behavior research: A systematic review
Chengyan Xu, Michael Siegrist, Christina Hartmann
Trends in Food Science & Technology (2021) Vol. 116, pp. 533-544
Open Access | Times Cited: 51
Digitally enhancing tasting experiences
Charles Spence
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100695-100695
Open Access | Times Cited: 16
Immersive virtual contexts, engagement, and emotions: How do these factors influence sensory acceptance?
Fernanda Nascimento da Silva, Luís Antônio Minim, Tarcísio Lima Filho, et al.
Food Research International (2025) Vol. 207, pp. 116106-116106
Closed Access
Consumer Consciousness in Multisensory Extended Reality
Olivia Petit, Carlos Velasco, Qian Janice Wang, et al.
Frontiers in Psychology (2022) Vol. 13
Open Access | Times Cited: 21
The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee
Mateus Manfrin Artêncio, Alvaro Luis Lamas Cassago, Renata Kelly da Silva, et al.
Journal of Sensory Studies (2023) Vol. 38, Iss. 3
Closed Access | Times Cited: 12
Improving simulated consumption context with virtual Reality: A focus on participant experience
Qian Yang, Marit Nijman, Martin Flintham, et al.
Food Quality and Preference (2022) Vol. 98, pp. 104531-104531
Open Access | Times Cited: 13
Multisensory experiences and technology in the context of wine experiences
Carlos Velasco, Jessica Vargas, Olivia Petit
Journal of Wine Research (2024) Vol. 35, Iss. 2, pp. 85-100
Open Access | Times Cited: 2
Identifying the origin of Yemeni green coffee beans using near infrared spectroscopy: a promising tool for traceability and sustainability
Mariana Santos-Rivera, Christophe Montagnon, Faris Sheibani
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 2
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
The New Standpoints for the Terroir of Coffea canephora from Southwestern Brazil: Edaphic and Sensorial Perspective
Cristhiane Altoé Filete, Taís Rizzo Moreira, Alexandre Rosa dos Santos, et al.
Agronomy (2022) Vol. 12, Iss. 8, pp. 1931-1931
Open Access | Times Cited: 11
Food Desires and Hedonic Discrimination in Virtual Reality Varying in Product–Context Appropriateness among Older Consumers
Xiao Song, Federico J.A. Pérez-Cueto, Wender L.P. Bredie
Foods (2022) Vol. 11, Iss. 20, pp. 3228-3228
Open Access | Times Cited: 9
Náttúra by Kitchen Theory: An immersive multisensory dining concept
Jozef Youssef, Charles Spence
International Journal of Gastronomy and Food Science (2021) Vol. 24, pp. 100354-100354
Open Access | Times Cited: 9
Impact of context in visual evaluation of design pastry: Comparison of real and virtual
José Alba-Martínez, Pedro Sousa, Mariano Alcañíz, et al.
Food Quality and Preference (2021) Vol. 97, pp. 104472-104472
Open Access | Times Cited: 9
Understanding Consumer Behavior in Virtual Ecosystems
Princi Gupta
Advances in marketing, customer relationship management, and e-services book series (2023), pp. 130-152
Closed Access | Times Cited: 3
Perspectives on Multisensory Human-Food Interaction

Frontiers research topics (2022)
Open Access | Times Cited: 4
Nuevas herramientas para la valoración del impacto visual sobre la percepción sensorial y emocional de productos de "Alta Pastelería"
José Alba Martínez
(2024)
Open Access
Virtual Reality For Eco-Conscious Customer Engagement
U Surya, N Sampathsree, M. Swetha
(2024), pp. 1-7
Closed Access
Food Evaluation in Augmented Reality Environments: Can AR Affect Behavioral and Psychophysiological Responses?
Paola Risso, Martina Sansone, Alberto Gallace
PRESENCE Virtual and Augmented Reality (2020) Vol. 29, pp. 201-222
Closed Access | Times Cited: 2
Identifying the Origin of Yemeni Green Coffee Beans Using Near Infrared Spectroscopy: A Promising Tool for Traceability and Sustainability
Mariana Santos-Rivera, Christophe Montagnon, Faris Sheibani
Research Square (Research Square) (2023)
Open Access
Page 1

Scroll to top