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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.

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Showing 1-25 of 45 citing articles:

Factors influencing the choice of beer: A review
María Isabel Noreña Betancur, Kosuke Motoki, Charles Spence, et al.
Food Research International (2020) Vol. 137, pp. 109367-109367
Open Access | Times Cited: 100
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
The well-being of women entrepreneurs: the role of gender inequality and gender roles
Inessa Love, Boris Nikolaev, Chandra Prasad Dhakal
Small Business Economics (2023) Vol. 62, Iss. 1, pp. 325-352
Closed Access | Times Cited: 36
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: 53
Digitally enhancing tasting experiences
Charles Spence
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100695-100695
Open Access | Times Cited: 16
Virtual Reality and Immersive Environments on Sensory Perception of Chocolate Products: A Preliminary Study
Yanzhuo Kong, Chetan Sharma, Madhuri Kanala, et al.
Foods (2020) Vol. 9, Iss. 4, pp. 515-515
Open Access | Times Cited: 48
Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Foods and Beverages
Han‐Seok Seo
Foods (2020) Vol. 9, Iss. 4, pp. 509-509
Open Access | Times Cited: 43
Virtually tasty: An investigation of the effect of ambient lighting and 3D-shaped taste stimuli on taste perception in virtual reality
Patricia Cornelio, Christopher Dawes, Emanuela Maggioni, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100626-100626
Open Access | Times Cited: 25
The impact of visual fidelity on screen-based virtual reality food choices: A randomized pilot study
Bianca C. Braga, Pejman Sajjadi, Mahda M. Bagher, et al.
PLoS ONE (2025) Vol. 20, Iss. 1, pp. e0312772-e0312772
Open Access
Virtual Reality Sensory Analysis Approaches for Sustainable Food Production
Abdul Hannan Bin Zulkarnain, Attila Gere
Applied Food Research (2025), pp. 100780-100780
Open Access
Situating desire: Situational cues affect desire for food through eating simulations
Esther K. Papies, Aart van Stekelenburg, Monique A. M. Smeets, et al.
Appetite (2021) Vol. 168, pp. 105679-105679
Open Access | Times Cited: 30
Exploring the Effects of Immersive Virtual Reality Environments on Sensory Perception of Beef Steaks and Chocolate
Emily Crofton, Niall Murray, Cristina Botineştean
Foods (2021) Vol. 10, Iss. 6, pp. 1154-1154
Open Access | Times Cited: 27
Comparing Realities: Bridging Traditional Sensory Testing to Virtual Reality
Abdul Hannan Bin Zulkarnain, Zoltán Kókai, Attila Gere
(2025)
Closed Access
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
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
A narrative review of the impact of digital immersive technology on affective and sensory responses during product testing in digital eating contexts
Caroline Giezenaar, Joanne Hort
Food Research International (2021) Vol. 150, pp. 110804-110804
Closed Access | Times Cited: 19
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
Unveiling aromas: Virtual reality and scent identification for sensory analysis
Abdul Hannan Bin Zulkarnain, Dalma Radványi, Dorina Szakál, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100698-100698
Open Access | Times Cited: 2
Immersive sensory evaluation: Practical use of virtual reality sensory booth
Abdul Hannan Bin Zulkarnain, Zoltán Kókai, Attila Gere
MethodsX (2024) Vol. 12, pp. 102631-102631
Open Access | Times Cited: 2
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
Testing the validity of immersive eating environments against laboratory and real life settings
Kathryn Colla, Russell Keast, Mohammadreza Mohebbi, et al.
Food Quality and Preference (2022) Vol. 103, pp. 104717-104717
Closed Access | Times Cited: 12
The impact of personally relevant consumption contexts during product evaluations in virtual reality
Kym Man, Jeremy Patterson, Christopher T. Simons
Food Quality and Preference (2023) Vol. 109, pp. 104912-104912
Closed Access | Times Cited: 6
Consumer Studies: Beyond Acceptability—A Case Study with Beer
Yareth N. Hernández-Mora, J.R. Verde-Calvo, Frida P. Malpica-Sánchez, et al.
Beverages (2022) Vol. 8, Iss. 4, pp. 80-80
Open Access | Times Cited: 8
The influence of real-life contexts on user experience, odor perception and perceived performance of hair care products
Pauline Joussain, Agnès Giboreau, Barbara d’Acampora Zellner, et al.
Food Quality and Preference (2024) Vol. 115, pp. 105108-105108
Closed Access | Times Cited: 1
Understanding the tasting of champagne and other sparkling wines from a scientific perspective
Gérard Liger‐Belair, Clara Cilindre, Fabien Beaumont, et al.
Food Research International (2024) Vol. 191, pp. 114678-114678
Open Access | Times Cited: 1
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