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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:

Exploring the Effects of Immersive Virtual Reality Environments on Sensory Perception of Beef Steaks and Chocolate
Emily Crofton, Niall Murray, Cristina Botineştean
Foods (2021) Vol. 10, Iss. 6, pp. 1154-1154
Open Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification
María Cristina Cardona Moltó, Diana F. Izquierdo, José Manuel Barat Baviera, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 10, pp. 2485-2514
Open Access | Times Cited: 24
Self-Assessed Experience of Emotional Involvement in Sensory Analysis Performed in Virtual Reality
Abdul Hannan Bin Zulkarnain, Xu Cao, Zoltán Kókai, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 375-375
Open Access | Times Cited: 9
Virtual Reality Sensory Analysis Approaches for Sustainable Food Production
Abdul Hannan Bin Zulkarnain, Attila Gere
Applied Food Research (2025), pp. 100780-100780
Open Access | Times Cited: 1
Virtual reality and augmented reality applications and their effect on tourist engagement: a hybrid review
Wajdy Omran, Ricardo F. Ramos, Beatriz Casais
Journal of Hospitality and Tourism Technology (2023) Vol. 15, Iss. 4, pp. 497-518
Open Access | Times Cited: 17
Recreating digital context: navigating the future of food sensory studies through recent advances and applications
Julia Low, Kaja Antlej, Emer C Garvey, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101176-101176
Open Access | Times Cited: 8
Digitally enhancing tasting experiences
Charles Spence
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100695-100695
Open Access | Times Cited: 16
Current research and emerging tools to improve fresh red meat quality
Mohammed Gagaoua, Geraldine Duffy, Carlos Álvarez, et al.
Irish Journal of Agricultural and Food Research (2022) Vol. 61, Iss. 1
Open Access | Times Cited: 22
Comparing Realities: Bridging Traditional Sensory Testing to Virtual Reality
Abdul Hannan Bin Zulkarnain, Zoltán Kókai, Attila Gere
(2025)
Closed Access
Living Bento: Heartbeat-Driven Noodles for Enriched Dining Dynamics
Weijen Chen, Qiuqi Gao, Hu Zheng, et al.
(2025), pp. 1-18
Open Access
The influence of different environmental and virtual reality on sensory perception and acceptability of coconut water
Xavier Hendro, Ervina Ervina
IOP Conference Series Earth and Environmental Science (2025) Vol. 1488, Iss. 1, pp. 012124-012124
Open Access
Examining the effect of consumer experience on co-creation and loyalty for healthy meat consumption
Supawat Meeprom, Porramate Jaratmetakul, Wuttigrai Boonkum
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 10
Shopping in Reality or Virtuality? A Validation Study of Consumers’ Price Memory in a Virtual vs. Physical Supermarket
Lina Fogt Jacobsen, Nora Mossing Krogsgaard-Jensen, Anne O. Peschel
Foods (2022) Vol. 11, Iss. 14, pp. 2111-2111
Open Access | Times Cited: 12
A Study on the VR Interface Design for Children Products and its Influence Towards China’s Consumerism
Yefei Li, Fauzi Naeim
South Asian Journal of Social Sciences and Humanities (2024) Vol. 5, Iss. 1, pp. 103-128
Open Access | Times Cited: 2
Immersive sensory evaluation: Practical use of virtual reality sensory booth
Abdul Hannan Bin Zulkarnain, Zoltán Kókai, Attila Gere
MethodsX (2024) Vol. 12, pp. 102631-102631
Open Access | Times Cited: 2
Enhancing consumer sensory science approach through augmented virtuality
Abdul Hannan Bin Zulkarnain, Howard Moskowitz, Zoltán Kókai, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100834-100834
Open Access | Times Cited: 2
Gastromotive dining: Using experiential multisensory dining to engage customers
Jozef Youssef, Charles Spence
International Journal of Gastronomy and Food Science (2023) Vol. 31, pp. 100686-100686
Open Access | Times Cited: 6
Examining cross-modal correspondence between ambient color and taste perception in virtual reality
Zhenhua Wu, Rongkai Shi, Ziming Li, et al.
Frontiers in Virtual Reality (2022) Vol. 3
Open Access | Times Cited: 8
The influence of real-life contexts on user experience, odor perception and perceived performance of hair care products
Pauline Joussain, Agnès Giboreau, Barbara d’Acampora Zellner, et al.
Food Quality and Preference (2024) Vol. 115, pp. 105108-105108
Closed Access | Times Cited: 1
Harnessing Virtual Reality to Influence Attitudes Toward Beef Consumption: The Role of Empathy in Dietary Interventions
Chia-I Hou, Jiun‐Hao Wang, Kun-Sun Shiao, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3750-3750
Open Access | Times Cited: 1
Novel Techniques to Measure the Sensory, Emotional, and Physiological Responses of Consumers toward Foods
Damir D. Torrico
Foods (2021) Vol. 10, Iss. 11, pp. 2620-2620
Open Access | Times Cited: 10
The role of immersive environments in the assessment of consumer perceptions and product acceptance: A systematic literature review
Martina Katharina Schöniger
Food Quality and Preference (2021) Vol. 99, pp. 104490-104490
Closed Access | Times Cited: 10
Does this virtual food make me hungry? effects of visual quality and food type in virtual reality
Florian Ramousse, Pierre Raimbaud, Patrick Baert, et al.
Frontiers in Virtual Reality (2023) Vol. 4
Open Access | Times Cited: 3
An Explorative Analysis of the Influence of Landscape Visual Aesthetic Quality on Food Preferences in Italy: A Pilot Study
Tiziano Tempesta, Daniel Vecchiato
Foods (2022) Vol. 11, Iss. 12, pp. 1779-1779
Open Access | Times Cited: 3
Determining the appropriate location for consuming Korean rice wine (makgeolli) in New Zealand
Barry Wong, Megan Phillips, Rothman Kam
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100941-100941
Open Access
Sensory Analysis Performed within Augmented Virtuality System: Impact on Hedonic Scores, Engagement, and Presence Level
José Carlos Ribeiro, Célia Rocha, Bruna Barbosa, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2456-2456
Open Access
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