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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:

Some insights into the development of food and brand familiarity: The case of soy sauce in the Netherlands
Shota Ushiama, Monique H. Vingerhoeds, Mayuko Kanemura, et al.
Food Research International (2021) Vol. 142, pp. 110200-110200
Open Access | Times Cited: 11

Showing 11 citing articles:

Unraveling Elusive Boundaries: A Comprehensive Framework for Assessing Local Food Consumption Patterns in Nova Scotia, Canada
Sylvain Charlebois, Marie Le Bouthillier, Janet Music, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3492-3492
Open Access | Times Cited: 26
Effect of familiarity, brand loyalty and food neophobicity on food acceptance: A case study of instant noodles with consumers in Seoul, Beijing, and Shanghai
Kaixuan Xiao, Seo‐Jin Chung, Runrou Wong, et al.
Current Research in Food Science (2025), pp. 101026-101026
Open Access
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
The role of perceived knowledge on key brand community constructs of trust, involvement and engagement
Matti Haverila, Kai Haverila, Caitlin McLaughlin, et al.
Management Research Review (2024) Vol. 47, Iss. 10, pp. 1626-1653
Closed Access | Times Cited: 1
Consumer Acceptance of Novel Lucuma Fruit Ice Cream in the US Market
G. N. Singh, Rajesh Kumar, Martin Talavera
Foods (2024) Vol. 13, Iss. 19, pp. 3055-3055
Open Access | Times Cited: 1
Influence of Healthy Brand and Diagnosticity of Brand Name on Subjective Ratings of High- and Low-Calorie Food
Chengchen Zhang, Jiayi Han, Xiyu Guo, et al.
Behavioral Sciences (2023) Vol. 13, Iss. 1, pp. 70-70
Open Access | Times Cited: 2
Effect of Branding and Familiarity of Soy Sauces on Valence and Arousal as Determined by Facial Expressions, Physiological Measures, Emojis, and Ratings
René A. de Wijk, Shota Ushiama, Meeke Ummels, et al.
Frontiers in Neuroergonomics (2021) Vol. 2
Open Access | Times Cited: 4
Physicochemical properties and consumer acceptance of sodium-reduced condiment from fermented horse gram (Macrotyloma uniflorum)
Garyi Law, Li-Choo Chong, Yin-Quan Tang, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100730-100730
Closed Access
DETERMINANTS OF CONSUMERS’ PREFERENCES FOR THE SOURCES OF SPICES IN GAUTENG PROVINCE, SOUTH AFRICA
Kananelo Mphafi, Abayomi Samuel Oyekale, Portia Ndou
Journal of Agribusiness and Rural Development (2023) Vol. 69, Iss. 3, pp. 243-252
Open Access
令和3年における醤油の研究業績
編集部
JOURNAL OF THE BREWING SOCIETY OF JAPAN (2022) Vol. 117, Iss. 7, pp. 462-486
Open Access
Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging

MDPI eBooks (2021)
Open Access
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