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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:

Neurogastronomy as a Tool for Evaluating Emotions and Visual Preferences of Selected Food Served in Different Ways
Jakub Berčí­k, Johana Palúchová, Katarína Neomániová
Foods (2021) Vol. 10, Iss. 2, pp. 354-354
Open Access | Times Cited: 35

Showing 1-25 of 35 citing articles:

A Review of AI Cloud and Edge Sensors, Methods, and Applications for the Recognition of Emotional, Affective and Physiological States
Artūras Kaklauskas, Ajith Abraham, Ieva Ubartė, et al.
Sensors (2022) Vol. 22, Iss. 20, pp. 7824-7824
Open Access | Times Cited: 29
Organoleptic properties and neuroimaging response on the perception of edible gels
Jakub Berčí­k, Vladimí­r Vietoris, Melina Korčok, et al.
Heliyon (2025) Vol. 11, Iss. 1, pp. e41649-e41649
Open Access
Can the image of food mislead the brain? Neurogastronomy research with EEG and emotion recognition
Ceyhun UÇUK, Nilüfer Şahin Perçin, C. Cengiz ÇEVİK, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101097-101097
Closed Access
Craving and Colour: How Individual Characteristics, Food and Tableware Colours Interact to Influence Food Craving?
Ayşe Nur Songür Bozdağ, Gülden Gökçen Akkurt
International Journal of Gastronomy and Food Science (2025), pp. 101115-101115
Closed Access
Eye-Tracking como correlato fisiológico do comportamento do consumidor:
Marcelo Henrique Pereira, Felipe Luiz Neves Bezerra de Melo, Ana Maria Jerônimo Soares, et al.
ReMark - Revista Brasileira de Marketing (2024) Vol. 23, Iss. 1, pp. 300-365
Open Access | Times Cited: 3
Effect of Shape, Size, and Color of the Food Plate on Consumer Perception of Energy Value, Portion Size, Attractiveness, and Expected Price of Dessert
Artur Głuchowski, Katarzyna Koteluk, Ewa Czarniecka‐Skubina
Foods (2024) Vol. 13, Iss. 13, pp. 2063-2063
Open Access | Times Cited: 3
Reading Food Experiences from the Face: Effects of Familiarity and Branding of Soy Sauce on Facial Expressions and Video-Based RPPG Heart Rate
René A. de Wijk, Shota Ushiama, Meeke Ummels, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1345-1345
Open Access | Times Cited: 16
Reputation and emotion: How the mind drives our food preferences and choices
Uberta Ganucci Cancellieri, Irene Petruccelli, Lavinia Cicero, et al.
Food Quality and Preference (2022) Vol. 101, pp. 104637-104637
Closed Access | Times Cited: 8
Renklerin Rolünün Nörogastronomi Açısından İncelenmesi
İlker Türkeri, Ayşe Nur Özer, Emre Önel
Özgür Yayınları eBooks (2024)
Open Access | Times Cited: 1
Helal Gastronomi: İstanbul Örnekli Bir Araştırma
Emre Varol, Yılmaz Seçim, Hasan Hüseyin Kara
Özgür Yayınları eBooks (2024)
Open Access | Times Cited: 1
ANÁLISIS DE LA IDENTIDAD VISUAL DE MARCA EN EL SECTOR DE LA COMIDA RÁPIDA: UN ESTUDIO DE NEUROMARKETING
Natividad Crespo Tejero, Sara Comendador Díaz-Maroto, Susana Fernández-Lores
Revista de Ciencias de la Comunicación e Información (2024) Vol. 29
Open Access | Times Cited: 1
Aromachology Related to Foods, Scientific Lines of Evidence: A Review
Dámaris Girona-Ruíz, Marina Cano‐Lamadrid, Ángel A. Carbonell‐Barrachina, et al.
Applied Sciences (2021) Vol. 11, Iss. 13, pp. 6095-6095
Open Access | Times Cited: 9
How much is a chef’s touch worth? Affective, emotional and behavioural responses to food images: A multimodal study
Pedro J. Rosa, Arlindo Madeira, Jorge Oliveira, et al.
PLoS ONE (2023) Vol. 18, Iss. 10, pp. e0293204-e0293204
Open Access | Times Cited: 3
Emerging trends and sustainability challenges in the global agri-food sector
Rajeev Bhat
Elsevier eBooks (2022), pp. 1-21
Open Access | Times Cited: 5
Neuromarketing Concepts in Food Studies
K. Nazan Turhan, Nilgün Gürkaynak, Rıza Sadikzade
2020 Medical Technologies Congress (TIPTEKNO) (2023), pp. 1-3
Closed Access | Times Cited: 2
Application of Aroma Precursors in Food Plant Raw Materials: Biotechnological Aspect
Halyna Dubova, Anatoliy Bezusov, Oksana Biloshytska, et al.
Innovative Biosystems and Bioengineering (2022) Vol. 6, Iss. 3-4, pp. 94-109
Open Access | Times Cited: 3
Neuroorganoleptics: Organoleptic Testing Based on Psychophysiological Sensing
João Valente, Leonor Godinho, Cristina Pintado, et al.
Foods (2021) Vol. 10, Iss. 9, pp. 1974-1974
Open Access | Times Cited: 4
Screening of the Honey Aroma as a Potential Essence for the Aromachology
Jana Štefániková, Patr’ícia Martišov‡á, Marek Šnirc, et al.
Applied Sciences (2021) Vol. 11, Iss. 17, pp. 8177-8177
Open Access | Times Cited: 4
Gastronomi Dünyasına Güncel Bir Bakış: Nörogastronomi
Yıldız Ünlü
Özgür Yayınları eBooks (2024)
Open Access
Ofis Çalışanlarının Beslenme Alışkanlıklarının İncelenmesi
Aleyna Sırtlı, Ferah Özkök, Serdar Sünnetçioğlu
Özgür Yayınları eBooks (2024)
Open Access
Coğrafi İşaretli Ürünlerin Gastronomi Turizmi Kapsamında Değerlendirilmesi: Van İli Örneği
Alperen Çiçek, Pelin Koç
Özgür Yayınları eBooks (2024)
Open Access
The Fight of Female Chefs Against Gender Discrimination: Case of Izmir
Murat Nazlı, Selin Güloğlu
Özgür Yayınları eBooks (2024)
Open Access
Gastronomi Müzeleri: Mutfak Kültürü Mirasının Keşfi
Sibel Özdemir
Özgür Yayınları eBooks (2024)
Open Access
Examining the Relationship Between Intuitive Eating and Eating Behavior Within the Framework of Current Nutritional Trends in Gastronomy
Mehmet Sedat İpar, Fatih Keskin
Özgür Yayınları eBooks (2024)
Open Access
Sosyal Sınıfın Yemek Yeme Davranışı Üzerine Etkisi: Bir Derleme
Fatma Koç
Özgür Yayınları eBooks (2024)
Open Access
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