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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:

Health beliefs towards kefir correlate with emotion and attitude: A study using an emoji scale in Brazil
Vinícius Rodrigues Arruda Pinto, Camila Gonçalves Teixeira, Tatiana Santos Lima, et al.
Food Research International (2019) Vol. 129, pp. 108833-108833
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Kefir and Its Biological Activities
Nor Farahin Azizi, Muganti Rajah Kumar, Swee Keong Yeap, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1210-1210
Open Access | Times Cited: 164
How does the anthropomorphism of AI chatbots facilitate users' reuse intention in online health consultation services? The moderating role of disease severity
Wenlong Liu, Min Jiang, Wangjie Li, et al.
Technological Forecasting and Social Change (2024) Vol. 203, pp. 123407-123407
Closed Access | Times Cited: 12
Consumers’ Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review
Sergio Erick García‐Barrón, Rosa Pilar Carmona-Escutia, Enrique J. Herrera-López, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 713-713
Open Access | Times Cited: 1
Perceived healthiness of foods: A systematic review of qualitative studies
Vinícius Rodrigues Arruda Pinto, Rafael Faria de Abreu Campos, Felipe Rocha, et al.
Future Foods (2021) Vol. 4, pp. 100056-100056
Open Access | Times Cited: 50
Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk
Lutfiye Yilmaz‐Ersan, Esra Topçuoğlu
Journal of Food Science and Technology (2021) Vol. 59, Iss. 1, pp. 133-143
Open Access | Times Cited: 41
Should emoji replace emotion words in questionnaire-based food-related consumer research?
Sara R. Jaeger, Letícia Vidal, Gastón Ares
Food Quality and Preference (2020) Vol. 92, pp. 104121-104121
Closed Access | Times Cited: 34
The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese
Łukasz K. Kaczyński, Dorota Cais‐Sokolińska, Paulina Bielska, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 5, pp. 1257-1272
Open Access | Times Cited: 11
Consumers’ Neophobic Profile Influences Sensory and Perception Responses to the Addition of Banana Peel into Cake Formulation
Caroline Zandanotto, Laura Bagatini, Bruna Klein Borges de Moraes, et al.
Journal of Culinary Science & Technology (2025), pp. 1-20
Closed Access
Low‐sugar strawberry yogurt: Hedonic thresholds and expectations
Louise Bergamin Athayde de Souza, Vinícius Rodrigues Arruda Pinto, Luís Gustavo Lima Nascimento, et al.
Journal of Sensory Studies (2021) Vol. 36, Iss. 3
Closed Access | Times Cited: 22
Health persuasion through emoji: How emoji interacted with information source to predict health behaviors in COVID-19 situation
Tingyi S. Lin, Yue Luo
SSM - Population Health (2023) Vol. 21, pp. 101343-101343
Open Access | Times Cited: 7
Current trends and applications of plant origin lactobacilli in the promotion of sustainable food systems
Jatziri Mota‐Gutierrez, Luca Cocolin
Trends in Food Science & Technology (2021) Vol. 114, pp. 198-211
Closed Access | Times Cited: 17
Kefir with artificial and natural dyes: Assessment of consumer knowledge, attitude, and emotional profile using emojis
Anna Carolina G. Penna, Bruna B. Durço, Mônica Marques Pagani, et al.
Journal of Sensory Studies (2022) Vol. 37, Iss. 2
Closed Access | Times Cited: 8
Traditional Grain-Based vs. Commercial Milk Kefirs, How Different Are They?
Fatemeh Nejati, Charlotte C. Capitain, Jannike Lea Krause, et al.
Applied Sciences (2022) Vol. 12, Iss. 8, pp. 3838-3838
Open Access | Times Cited: 8
Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers
Claudia Gonzalez Viejo, Carmen Hernández‐Brenes, Raúl Villarreal‐Lara, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 269-269
Open Access | Times Cited: 4
Design and Development of an Instrument on Knowledge of Food Safety, Practices, and Risk Perception Addressed to Children and Adolescents from Low-Income Families
Sueny Andrade Batista, Elke Stedefeldt, Eduardo Yoshio Nakano, et al.
Sustainability (2021) Vol. 13, Iss. 4, pp. 2324-2324
Open Access | Times Cited: 7
Consumer product emotion research using emoji
Sara R. Jaeger, Letícia Vidal, Gastón Ares
Elsevier eBooks (2021), pp. 535-558
Closed Access | Times Cited: 6
Linking Categorical and Dimensional Approaches to Assess Food-Related Emotions
Alexander Toet, Erik Van der Burg, Tim J. van den Broek, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 972-972
Open Access | Times Cited: 4
Elaboração, caracterização físico-química e sensorial de leites fermentados de Kefir saborizados com frutas verdes e adicionados de inulina
Danielle Fátima D’Angelis, Aline Cristina Arruda Gonçalves, Vinícius Tadeu da Veiga Correia, et al.
Research Society and Development (2020) Vol. 9, Iss. 9, pp. e246997179-e246997179
Open Access | Times Cited: 4
Interação social e similaridade percebida
Rômulo Benício Lucena Filho, Edvan Cruz Aguiar, Claúdia de Sá Lemos
Podium Sport Leisure and Tourism Review (2024) Vol. 13, Iss. 1, pp. 112-136
Open Access
Perception and Motivational Trends Towards Kefir Consumption
Lutfiye Yilmaz‐Ersan, Tülay Özcan
(2024), pp. 625-638
Closed Access
Comparing a product-specific versus a general emoji list to measure consumers’ emotional associations with chocolate and predict food choice
Joachim J. Schouteten, Jan Verwaeren, Listia Rini, et al.
Food Research International (2022) Vol. 157, pp. 111299-111299
Open Access | Times Cited: 2
Proposal for determining valence and arousal thresholds: Compromised pleasure threshold, unpleasure threshold, and arousal threshold
Vinícius Rodrigues Arruda Pinto, Tarcísio Lima Filho, Valéria Paula Rodrigues Minim, et al.
Journal of Sensory Studies (2021) Vol. 37, Iss. 2
Closed Access | Times Cited: 2
With or without emoji? The effect of emoji on risk perception and preventive behaviors in health information
Tingyi Lin
Proceedings of DRS (2022)
Open Access | Times Cited: 1
Evaluating Intertwined Effects of Emoji and Message Framing to Vaccine Communication Strategy
Tingyi S. Lin, Yue Luo
Lecture notes in computer science (2022), pp. 35-48
Closed Access | Times Cited: 1
Sensory Analysis and Consumer Mind‐Sets and Emotions for Dairy Products
Attila Gere, Barbara Bíró, Dalma Radványi, et al.
(2023), pp. 1-17
Closed Access
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