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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:

When visual cues influence taste/flavour perception: A systematic review
Kosuke Motoki, Charles Spence, Carlos Velasco
Food Quality and Preference (2023) Vol. 111, pp. 104996-104996
Open Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

Decoding the cultural heritage tourism landscape and visitor crowding behavior from the multidimensional embodied perspective: Insights from Chinese classical gardens
Huimin Song, Jinliu Chen, Pengcheng Li
Tourism Management (2025) Vol. 110, pp. 105180-105180
Closed Access | Times Cited: 3
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
Chunhui Xu, Zhaozheng Yin
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 16
The Role of Fruit Surface Bloom in Consumer Preference for Blueberries: Sensory Evaluation and Multisensory Interactions
Claudia M. Asensio, Mary Lu Arpaia, David Obenland
Foods (2025) Vol. 14, Iss. 3, pp. 455-455
Open Access | Times Cited: 1
Progress in Multisensory Synergistic Salt Reduction
Shujing Liu, Yuxiang Gu, Ruiyi Zheng, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1659-1659
Open Access | Times Cited: 8
Individual differences in sensitivity to taste-shape crossmodal correspondences
Erick G. Chuquichambi, Enric Munar, Charles Spence, et al.
Food Quality and Preference (2024) Vol. 115, pp. 105110-105110
Open Access | Times Cited: 5
Impact of warning label shapes on perceived healthfulness and consumer attention
Ana M. Arboleda
Food Research International (2025) Vol. 205, pp. 115917-115917
Open Access
Packaging colour and consumer expectations: Insights from specialty coffee
Fabiana M. Carvalho, Renata A S Forner, Eric Batista Ferreira, et al.
Food Research International (2025), pp. 116222-116222
Closed Access
Food-Oral Processing: Current Progress, Future Directions, and Challenges
Y.H. Wang, Meili Xin, Zhiying Li, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 19, pp. 10725-10736
Closed Access | Times Cited: 3
Formulating Chayote-Enriched Gummy Candies: Balancing Nutrition and Taste for a Delightful Alternative
Roberto Delgado-Durán, Aurora Antonio-Pérez, Jacqueline Esperón-Carreón, et al.
Food Chemistry Advances (2025), pp. 100902-100902
Open Access
Cross-modal correspondence between visual information and taste: Deciphering the relationship between color and umami using hydrolysates of salmon head as a case study
Cui Shi, Lai Wei, Xuan Yuan, et al.
Food Chemistry (2025) Vol. 478, pp. 143673-143673
Closed Access
Less colorful = purer? The effect of packaging colorfulness on product purity perception
Zheng‐Ming Huang, Xinghang Dai
Journal of Retailing and Consumer Services (2025) Vol. 85, pp. 104283-104283
Closed Access
The nature and origins of crossmodal associations to astringent solutions and basic tastes
Supreet Saluja, Talia Ciscato, Anjoli Mistry, et al.
Food Quality and Preference (2025), pp. 105518-105518
Open Access
Multisensory cues and revisit intention to restaurants: the mediating roles of food quality and service experience
Sony Kusumasondjaja, Sri Wahjuni Astuti, Wenti Krisnawati, et al.
Journal of Foodservice Business Research (2025), pp. 1-19
Closed Access
Removing input from smell reveals the importance of olfactory input on the sensing of food outside of aroma
Ying Yang, Soo‐Yeon Kim, Robin Dando
Food Quality and Preference (2024) Vol. 116, pp. 105133-105133
Closed Access | Times Cited: 3
Colour/shape-taste correspondences across three languages in ChatGPT
Kosuke Motoki, Charles Spence, Carlos Velasco
Cognition (2024) Vol. 253, pp. 105936-105936
Open Access | Times Cited: 3
Feasibility of adopting imperfect produce in on-site foodservice: expert opinions and consumer sensory discrimination
Nathan Jarvis, Tiffany S. Legendre, Rachel Hyunkyung Lee
British Food Journal (2024) Vol. 126, Iss. 8, pp. 3221-3241
Closed Access | Times Cited: 2
Meat-ing expectations? The influence of plate materials on consumer perceptions of novel mycoprotein
Shanice Wei En Lim, Peter Kay Chai Tay
Food Quality and Preference (2024) Vol. 117, pp. 105169-105169
Open Access | Times Cited: 1
Optimizing digital menus for enhanced purchase intentions: insights from India’s restaurant industry in the post-COVID-19 era
Shilpa Gopal, Mathew Thomas Gil, Beulyn Cydel Salian, et al.
Cogent Business & Management (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 1
Hot and round: How temperature and shape impact the multisensory appreciation of cornmeal
Georgiana Juravle, Ramona Duca, Ciprian Feghiuș, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100893-100893
Closed Access | Times Cited: 1
An Experimental Parametric Optimisation for Laser Engraving and Texturing to Integrate Zirconia Ceramic Blocks into Stainless Steel Cutlery: A State-of-the-Art Aesthetically Improved Perspective
Vipin Richhariya, G. Miranda, F.S. Silva
Materials (2024) Vol. 17, Iss. 10, pp. 2452-2452
Open Access | Times Cited: 1
Making a big splash: packaging imagery with implied motion enhances product liking through design appeal and naturalness perception
Iván Lidón, Ignacio Gil‐Pérez, Rubén Rebollar, et al.
British Food Journal (2024) Vol. 126, Iss. 9, pp. 3463-3482
Closed Access | Times Cited: 1
Blue in Food and Beverages—A Review of Socio-Cultural, Economic, and Environmental Implications
Agnieszka Szmagara
Sustainability (2024) Vol. 16, Iss. 18, pp. 8142-8142
Open Access | Times Cited: 1
Sensory expectations of beverages generated by colours: a cross-cultural comparison among young consumers
Raffaele Campo, Daniele Porcheddu, Pierfelice Rosato, et al.
British Food Journal (2024)
Closed Access | Times Cited: 1
A Survey on the Evaluation of Monosodium Glutamate (MSG) Taste in Austria
Emilia Iannilli, Emilise Lucerne Pötz, Thomas Hummel
Foods (2024) Vol. 14, Iss. 1, pp. 22-22
Open Access | Times Cited: 1
Love the color, love its flavor: Preference transfer between visual and gustatory modalities
Jingyi Jiang, Zihan Yang, Mengying Liu, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100891-100891
Closed Access
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