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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:

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: 47

Showing 1-25 of 47 citing articles:

Assessing the visual appeal of real/AI-generated food images
Giovanbattista Califano, Charles Spence
Food Quality and Preference (2024) Vol. 116, pp. 105149-105149
Open Access | Times Cited: 10
The taste of colours
Carlos Velasco, Francisco Barbosa Escobar, Charles Spence, et al.
Food Quality and Preference (2023) Vol. 112, pp. 105009-105009
Open Access | Times Cited: 19
Digitally enhancing tasting experiences
Charles Spence
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100695-100695
Open Access | Times Cited: 17
On the manipulation, and meaning(s), of color in food: A historical perspective
Charles Spence
Journal of Food Science (2022) Vol. 88, Iss. S1
Open Access | Times Cited: 23
Looking to the future, by studying the history of edible flowers
Heber Rodrigues, Charles Spence
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100805-100805
Closed Access | Times Cited: 11
Neuroscience tools to study the effect of the presentation form on food-evoked emotion for senior population
A. Baranda, Yolanda Ríos, Raquel Llorente, et al.
Food Research International (2024) Vol. 183, pp. 114158-114158
Closed Access | Times Cited: 4
A Literature Review: Unraveling the Dimensions of Food Quality and Its Influence on Consumer Satisfaction
Nafizha Trie Permata Sari, Edy Yulianto, Sunarti Sunarti
KnE Social Sciences (2024)
Open Access | Times Cited: 4
Using social media for health: How food influencers shape home-cooking intentions through vicarious experience
Karina Sokolova, Charles Pérez, Saeedeh Rezaee Vessal
Technological Forecasting and Social Change (2024) Vol. 204, pp. 123462-123462
Closed Access | Times Cited: 4
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
A kávé érzékszervi hatásainak megjelenése a közösségimédia-marketingben
Bianka Szommer, Krisztina Bence-Kiss, Viktória Szente
Vezetéstudomány / Budapest Management Review (2025) Vol. 56, Iss. 1, pp. 41-51
Open Access
How to present food images on packaging? The influence of aesthetics design on consumers' perceived healthiness
Linfeng Hu, Sainan Wang, Jiehui Zheng, et al.
Journal of Retailing and Consumer Services (2025) Vol. 85, pp. 104264-104264
Closed Access
Informing Starch‐Based Food Product Designs With Seaweeds Using an Analytical Kano‐Quality Function Deployment Model
Reciel Ann Cullano, Ann Myril Tiu, Samantha Shane Evangelista, et al.
Journal of Texture Studies (2025) Vol. 56, Iss. 2
Open Access
Lezzeti Görselleştirmek : Yemek Fotoğraflarında Renk, Kompozisyon ve Estetik Algı
Serkan Şengül, Sevim USTA
Eskişehir Osmangazi Üniversitesi Sosyal Bilimler Dergisi (2025) Vol. 26, Iss. 1, pp. 137-160
Open Access
Analyzing aesthetics, attractiveness and color of gastronomic images for user engagement
Vicente Casales-García, Lledó Museros, Ismael Sanz, et al.
Cognitive Systems Research (2025) Vol. 91, pp. 101358-101358
Open Access
Brain activity during a cognitive task after consuming food of varying palatability
Hongjia Li, Siyao Li, Koji Matsuo, et al.
Frontiers in Psychology (2025) Vol. 16
Open Access
AI-generated imagery in sustainable gastronomy tourism: A study from bottom-up to top-down processing
Janelle Chan
Tourism Management (2024) Vol. 108, pp. 105093-105093
Closed Access | Times Cited: 3
On the rise of shocking food
Charles Spence, Jozef Youssef
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100615-100615
Open Access | Times Cited: 12
Shape Variety of Food Can Boost Its Visual Appeal
Yuki Nishida, Sarasa Eguchi, Miho Sakurai, et al.
Appetite (2024) Vol. 200, pp. 107567-107567
Open Access | Times Cited: 2
From tradition to technology: A comprehensive review of contemporary food design
博 山下, Muhammad Rezza Zainal Abidin, S. A. Karim
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100977-100977
Closed Access | Times Cited: 2
Dynamic or static? The effect of food imagery on menus on perceived food energy and purchase intention
Yingying Du, Xingyuan Wang
Journal of Retailing and Consumer Services (2024) Vol. 81, pp. 104042-104042
Closed Access | Times Cited: 2
How does viewing food products in 2D or 3D affect consumer evaluations?
Kazuna Tonooka, Reo Sato, Kosuke Motoki, et al.
Food Quality and Preference (2024), pp. 105382-105382
Closed Access | Times Cited: 2
Eastern Poland Consumer Awareness of Innovative Active and Intelligent Packaging in the Food Industry: Exploratory Studies
Monika Stoma, Agnieszka Dudziak
Sustainability (2022) Vol. 14, Iss. 20, pp. 13691-13691
Open Access | Times Cited: 11
Interacting with food: Tasting with the hands
Charles Spence
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100620-100620
Open Access | Times Cited: 11
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: 4
Brain responses and connectivity to visual meal compositions: An EEG investigation into food liking
Manyoel Lim, Seyeong Park, Youngseung Lee, et al.
Food Quality and Preference (2023) Vol. 112, pp. 105029-105029
Open Access | Times Cited: 4
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