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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:

The Application of Consumer Neuroscience in Evaluating the Effect of Aroma Marketing on Consumer Preferences in the Food Market
Jakub Berčí­k, Jana Gálová, Vladimí­r Vietoris, et al.
Journal of International Food & Agribusiness Marketing (2021) Vol. 35, Iss. 3, pp. 261-282
Closed Access | Times Cited: 16

Showing 16 citing articles:

An advance in novel intelligent sensory technologies: From an implicit‐tracking perspective of food perception
Qian Zhao, Zhiyue Ye, Yong Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 6
Unleashing the value of artificial intelligence in the agri-food sector: where are we?
M Trabelsi, Elena Casprini, Niccolò Fiorini, et al.
British Food Journal (2023) Vol. 125, Iss. 13, pp. 482-515
Open Access | Times Cited: 12
Can the image of food mislead the brain? Neurogastronomy research with EEG and emotion recognition
Ceyhun UÇUK, Nilüfer Şahin Perçin, C. Cengiz ÇEVİK, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101097-101097
Closed Access
Physicochemical and Sensory Characteristics of Rebon (Acetes SP.) Shrimp Paste Sauce
Narensa Angelina Kiranasari, Sumardianto, Lukita Purnamayati, et al.
Journal of Advances in Food Science & Technology (2025) Vol. 12, Iss. 1, pp. 1-12
Closed Access
Formulation and impact of soy protein isolate on white oyster mushroom (Pleurotus ostreatus) sausage: Palatability evaluation, nutritional and economic value
Asriadi Masnar, Ratih Titik Haryati
Acta Universitatis Sapientiae Alimentaria (2025) Vol. 17, pp. 83-100
Open Access
Implicit and Explicit Consumer Perceptions of Cashews: A Neuroscientific and Sensory Analysis Approach
Rocio Lopez-Navarro, Luis Montero-Vicente, Carmen Escribá Pérez, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1213-1213
Open Access
Power of aroma marketing in branding: Design of available methological approaches
Tereza Waldhauserová, Ľudmila Nagyová
Inproforum ... (2024)
Open Access | Times Cited: 1
The new wireless EEG device Mentalab Explore is a valid and reliable system for the measurement of resting state EEG spectral features
Hasan Batuhan Dirik, Abdulkerim Darendeli, Hayri Ertan
Brain Research (2022) Vol. 1798, pp. 148164-148164
Closed Access | Times Cited: 6
Use of Consumer Neuroscience in the Choice of Aromatisation as Part of the Shopping Atmosphere and a Way to Increase Sales Volume
Jakub Berčí­k, Katarína Neomániová, Kristína Mušinská, et al.
Applied Sciences (2022) Vol. 12, Iss. 14, pp. 7069-7069
Open Access | Times Cited: 5
Customer perception of souvenir clothing ethnic ornaments: Results of using neuromarketing technologies and artificial intelligence
Olga Yarosh, Zinaida A. Zhavoronkova
Upravlenets (2024) Vol. 15, Iss. 3, pp. 57-70
Open Access
Soft, crispy, crunchy, sustainable: The role of visual textures in shaping sustainable food preferences
Yeliz Baylan, Sibel Özilgen
Food Quality and Preference (2024) Vol. 124, pp. 105358-105358
Closed Access
Exploring consumers’ perceptions of online purchase decision factors: electroencephalography and eye-tracking evidence
Michal Pšurný, Stanislav Mokrý, Jana Stávková
Frontiers in Human Neuroscience (2024) Vol. 18
Open Access
The Influence of Congruent Music Timbre and Aroma on Pleasure, Time Spent-in-Store, and Purchase Intention.
Damian Butawski
(2024)
Closed Access
Changing Purchase Intentions Toward Bread and Pastry Products as an Example of Ephemeral Aroma Marketing
Jiří Zelený, Lada Petránková, Anna Kubátová, et al.
Smart innovation, systems and technologies (2023), pp. 453-467
Closed Access | Times Cited: 1
The Scent of a Brand: The Proustian Phenomenon and Meaning-Making in Fast-Food Branding
Khairul Azrin Khalifah, Shuhaida Md Noor
International Journal of Academic Research in Business and Social Sciences (2023) Vol. 13, Iss. 11
Open Access
Cheirar, lembrar, sentir e gostar: relações entre aromas, emoções e aceitação
Ana Alice da Silva Xavier Costa, Regina Lúcia F. de Noronha, Tarcísio Lima Filho, et al.
Research Society and Development (2022) Vol. 11, Iss. 8, pp. e2611830698-e2611830698
Open Access
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