Open Access Helper

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:

Synaesthesia: The multisensory dining experience
Charles Spence, Jozef Youssef
International Journal of Gastronomy and Food Science (2019) Vol. 18, pp. 100179-100179
Open Access | Times Cited: 22

Showing 22 citing articles:

Explaining Crossmodal Correspondences Between Colours and Tastes
Charles Spence, Carmel Levitan
i-Perception (2021) Vol. 12, Iss. 3
Open Access | Times Cited: 51
Digitally enhancing tasting experiences
Charles Spence
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100695-100695
Open Access | Times Cited: 17
Multisensory Experiences: A Primer
Carlos Velasco, Marianna Obrist
Frontiers in Computer Science (2021) Vol. 3
Open Access | Times Cited: 30
Introducing diners to the range of experiences in creative Mexican cuisine, including the consumption of insects
Jozef Youssef, Charles Spence
International Journal of Gastronomy and Food Science (2021) Vol. 25, pp. 100371-100371
Open Access | Times Cited: 24
Crossmodal correspondences between basic tastes and visual design features: A narrative historical review
Byron P. Lee, Charles Spence
i-Perception (2022) Vol. 13, Iss. 5
Open Access | Times Cited: 15
Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic
Charles Spence, Jozef Youssef, Carmel Levitan
Frontiers in Psychology (2021) Vol. 12
Open Access | Times Cited: 19
Application of smellscapes and affective-cognitive analysis in memorable cheese-based tourism experiences
Ana Moreno-Lobato, Elide Di-Clemente, Ana María Campón-Cerro, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100815-100815
Open Access | Times Cited: 7
What's the Story With Blue Steak? On the Unexpected Popularity of Blue Foods
Charles Spence
Frontiers in Psychology (2021) Vol. 12
Open Access | Times Cited: 17
Music attributes and the perception of orange juice
Noor Fajrina Farah Istiani, Massimiliano Masullo, Gennaro Ruggiero, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100953-100953
Open Access | Times Cited: 2
Sketching the future of human-food interaction: Emerging directions for future practice
Jialin Deng, Ferran Altarriba Bertran, Marianna Obrist, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 31, pp. 100629-100629
Open Access | Times Cited: 11
A Long Night of Sciences: Explore your senses - Color, shape and flavors
Pascal Ohlhausen, Nina Langen, Daniel Gottschlich, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 33, pp. 100752-100752
Closed Access | Times Cited: 4
Náttúra by Kitchen Theory: An immersive multisensory dining concept
Jozef Youssef, Charles Spence
International Journal of Gastronomy and Food Science (2021) Vol. 24, pp. 100354-100354
Open Access | Times Cited: 10
Multisensory Eating Experiences in Northern Norway: An Exploratory Study
Huy Tran, Nina Veflen Olsen, Eva Jenny B. Jørgensen, et al.
(2024)
Open Access | Times Cited: 1
Multisensory Food Experiences in Northern Norway: An Exploratory Study
Huy Tran, Nina Veflen Olsen, Eva Jenny B. Jørgensen, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2156-2156
Open Access | Times Cited: 1
Perspectives on Multisensory Human-Food Interaction

Frontiers research topics (2022)
Open Access | Times Cited: 4
Seasonal multisensory eating experiences in Norway and Colombia
Huy Tran, Nina Veflen, Felipe Reinoso‐Carvalho, et al.
Food Quality and Preference (2023) Vol. 109, pp. 104873-104873
Open Access | Times Cited: 2
Reality bites: highlighting the potential discrepancies between multisensory taste perception in extended and physical reality
Christopher Dawes, Sabina Beganovic, Matti Schwalk, et al.
Frontiers in Computer Science (2023) Vol. 5
Open Access | Times Cited: 2
The Impact of Sensory Strategies on the Perception of Authenticity in Ethnic Restaurants A case study of Iranian restaurants in London, UK
Neda Sattarzadeh
(2024)
Open Access
Can you Hear the Colour? Designing Virtual Worlds for Synaesthetic and Multimodal Experiences
Victoria Wright, Genovefa Kefalidou
Interacting with Computers (2021) Vol. 33, Iss. 4, pp. 458-479
Open Access | Times Cited: 3
Can you hear the Colour? Towards a Synaesthetic and Multimodal Design Approach in Virtual Worlds
Victoria Wright, Genovefa Kefalidou
Electronic workshops in computing (2021)
Open Access | Times Cited: 1
Reinventing the gastronomic experience: using interactive digital environments to raise awareness of food-related cultural heritage
Yue Wu, Zhidiankui Xu
Academia Press eBooks (2023)
Open Access
Aesthetic Eating
Adam Andrzejewski
Croatian Journal of Philosophy (2021) Vol. 21, Iss. 62, pp. 269-284
Open Access
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