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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:

Virtual Reality and Immersive Environments on Sensory Perception of Chocolate Products: A Preliminary Study
Yanzhuo Kong, Chetan Sharma, Madhuri Kanala, et al.
Foods (2020) Vol. 9, Iss. 4, pp. 515-515
Open Access | Times Cited: 51

Showing 1-25 of 51 citing articles:

Emerging Methods for the Evaluation of Sensory Quality of Food: Technology at Service
Sandra Rodrigues, Luís G. Dias, A. Teixeira
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 1, pp. 77-90
Open Access | Times Cited: 17
Virtual wine tours and wine tasting: The influence of offline and online embodiment integration on wine purchase decisions
Han Wen, Xi Yu Leung
Tourism Management (2020) Vol. 83, pp. 104250-104250
Closed Access | Times Cited: 117
Getting started with virtual reality for sensory and consumer science: Current practices and future perspectives
Qian Janice Wang, Francisco Barbosa Escobar, Patricia Alves Da Mota, et al.
Food Research International (2021) Vol. 145, pp. 110410-110410
Open Access | Times Cited: 63
New methods to assess sensory responses: a brief review of innovative techniques in sensory evaluation
Damir D. Torrico, Annu Mehta, Amália Bernardes Borssato
Current Opinion in Food Science (2022) Vol. 49, pp. 100978-100978
Closed Access | Times Cited: 39
The effect of audio on the experience in virtual reality: a scoping review
Isak de Villiers Bosman, Oğuz Buruk, Kristine Jørgensen, et al.
Behaviour and Information Technology (2023) Vol. 43, Iss. 1, pp. 165-199
Open Access | Times Cited: 34
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
The application of virtual reality in food consumer behavior research: A systematic review
Chengyan Xu, Michael Siegrist, Christina Hartmann
Trends in Food Science & Technology (2021) Vol. 116, pp. 533-544
Open Access | Times Cited: 54
Self-Reported Emotions and Facial Expressions on Consumer Acceptability: A Study Using Energy Drinks
Annu Mehta, Chetan Sharma, Madhuri Kanala, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 330-330
Open Access | Times Cited: 41
Digitally enhancing tasting experiences
Charles Spence
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100695-100695
Open Access | Times Cited: 17
Novel digital technologies implemented in sensory science and consumer perception
Sigfredo Fuentes, Eden Tongson, Claudia Gonzalez Viejo
Current Opinion in Food Science (2021) Vol. 41, pp. 99-106
Closed Access | Times Cited: 40
Virtually tasty: An investigation of the effect of ambient lighting and 3D-shaped taste stimuli on taste perception in virtual reality
Patricia Cornelio, Christopher Dawes, Emanuela Maggioni, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100626-100626
Open Access | Times Cited: 27
Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporation
B. Bhavadharini, V. Monica, Anbarasan Rajan, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4925-4956
Closed Access | Times Cited: 15
Assessment of a virtual sensory laboratory for consumer sensory evaluations
Abdul Hannan Bin Zulkarnain, Zoltán Kókai, Attila Gere
Heliyon (2024) Vol. 10, Iss. 3, pp. e25498-e25498
Open Access | Times Cited: 5
Smell perception in virtual spacecraft? A ground‐based approach to sensory data collection
Grace Loke, Hirdesh Chand, Jayani Chandrapala, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8540-8550
Open Access | Times Cited: 5
Virtual reality environments on the sensory acceptability and emotional responses of no- and full-sugar chocolate
Damir D. Torrico, Chetan Sharma, Wei Dong, et al.
LWT (2020) Vol. 137, pp. 110383-110383
Open Access | Times Cited: 38
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: 29
Influence of Label Design and Country of Origin Information in Wines on Consumers’ Visual, Sensory, and Emotional Responses
Chang Liu, Chetan Sharma, Qiqi Xu, et al.
Sensors (2022) Vol. 22, Iss. 6, pp. 2158-2158
Open Access | Times Cited: 20
Recent Developments in Sensory Assessment and Consumer Preference Techniques
Mohammed A. Bareen, K. M. Prasannakumaran, Jatindra K. Sahu
Food engineering series (2025), pp. 369-402
Closed Access
Comparing Realities: Bridging Traditional Sensory Testing to Virtual Reality
Abdul Hannan Bin Zulkarnain, Zoltán Kókai, Attila Gere
(2025)
Closed Access
Edible light pipes made of candy for glowing cuisine
Masaaki Nagai, Suzuno Hayashi, Yuki Funato, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Innovative Approaches in Sensory Food Science: From Digital Tools to Virtual Reality
Fernanda Cosme, Tânia Rocha, Catarina Marques, et al.
Applied Sciences (2025) Vol. 15, Iss. 8, pp. 4538-4538
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
How Flavorsome Was That Movie? Using a Bayesian Network Approach to Understand How Audiovisual Stimuli Influence Emotions and Flavor Perception
Yi Hsuan Tiffany Lin, Daniel Shepherd, Kevin Kantono, et al.
Food Frontiers (2025)
Open Access
Application of Augmented Reality in the Sensory Evaluation of Yogurts
Yanyu Dong, Chetan Sharma, Annu Mehta, et al.
Fermentation (2021) Vol. 7, Iss. 3, pp. 147-147
Open Access | Times Cited: 22
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