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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:

From perception to ingestion; the role of sensory properties in energy selection, eating behaviour and food intake
Ciarán G. Forde
Food Quality and Preference (2018) Vol. 66, pp. 171-177
Closed Access | Times Cited: 74

Showing 26-50 of 74 citing articles:

Sensory specific satiety or appetite? Investigating effects of retronasally-introduced aroma and taste cues on subsequent real-life snack intake
Sashie Abeywickrema, Indrawati Oey, Mei Peng
Food Quality and Preference (2022) Vol. 100, pp. 104612-104612
Closed Access | Times Cited: 14
The effect of taste and taste perception on satiation/satiety: a review
Ting Li, Mu Zhao, Ali Raza, et al.
Food & Function (2020) Vol. 11, Iss. 4, pp. 2838-2847
Closed Access | Times Cited: 21
What Does the Taste System Tell Us About the Nutritional Composition and Toxicity of Foods?
John I. Glendinning
Handbook of experimental pharmacology (2021), pp. 321-351
Closed Access | Times Cited: 19
Gain framing increases support for measures promoting plant-based eating in university settings
Á. Carvalho, Cristina Godinho, João Graça
Food Quality and Preference (2021) Vol. 97, pp. 104500-104500
Open Access | Times Cited: 18
Al dente or well done? How the eating rate of a pasta dish can be predicted by the eating rate of its components
Lise A.J. Heuven, Kees de Graaf, Ciarán G. Forde, et al.
Food Quality and Preference (2023) Vol. 108, pp. 104883-104883
Open Access | Times Cited: 7
How sweetness intensity and thickness of an oral nutritional supplement affects intake and satiety
Annick den Boer, Sanne Boesveldt, John Lawlor
Food Quality and Preference (2018) Vol. 71, pp. 406-414
Closed Access | Times Cited: 21
Driven to Snack: Simulated Driving Increases Subsequent Consumption
Floor van Meer, Stephen Lee Murphy, Wilhelm Hofmann, et al.
Journal of Trial and Error (2023) Vol. 3, Iss. 1, pp. 57-71
Open Access | Times Cited: 6
Combined Impact of a Faster Self-Reported Eating Rate and Higher Dietary Energy Intake Rate on Energy Intake and Adiposity
Pey Sze Teo, Rob M. van Dam, Ciarán G. Forde
Nutrients (2020) Vol. 12, Iss. 11, pp. 3264-3264
Open Access | Times Cited: 17
The third dimension of flavor: A chemesthetic approach to healthier eating (a review)
Molly Spencer, Pamela Dalton
Journal of Sensory Studies (2019) Vol. 35, Iss. 2
Closed Access | Times Cited: 17
Sensory studies with low-income, food-insecure consumers
Vonimihaingo Ramaroson Rakotosamimanana, Henriëtte L. de Kock
Current Opinion in Food Science (2020) Vol. 33, pp. 108-114
Open Access | Times Cited: 15
Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties
Ahmad Alipour, Mohammad Hossein Marhamatizadeh, Mehdi Mohammadi
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 2956-2963
Open Access | Times Cited: 5
The texture factor: food product development for discrete populations including orally compromised elderly consumers and children with Down syndrome
Carolyn F. Ross
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 12, pp. 6151-6157
Open Access | Times Cited: 5
Comparison of mindful and slow eating strategies on acute energy intake
Anna Peluso Simonson, Kelliann K. Davis, Bethany Barone Gibbs, et al.
Obesity Science & Practice (2020) Vol. 6, Iss. 6, pp. 668-676
Open Access | Times Cited: 12
Brain responses and connectivity to visual meal compositions: An EEG investigation into food liking
Manyoel Lim, Seyeong Park, Youngseung Lee, et al.
Food Quality and Preference (2023) Vol. 112, pp. 105029-105029
Open Access | Times Cited: 4
‘Better living through sensory’; how sensory cues moderate our eating behaviour, food intake and health
Ciarán G. Forde
Science Talks (2024) Vol. 10, pp. 100349-100349
Open Access | Times Cited: 1
Strategy to reduce salt consumption in millennial generations using potato stick snack as a food model: a study case in Indonesia
Dwi Larasatie Nur Fibri, Aldila Nur Safira, Arima Diah Setiowati, et al.
Food Research (2024) Vol. 8, Iss. Supplementary 2, pp. 190-200
Open Access | Times Cited: 1
The Impact of Eating Rate on Energy Intake, Body Composition, and Health
Pey Sze Teo, Ciarán G. Forde
Springer eBooks (2020), pp. 715-740
Closed Access | Times Cited: 11
Metabolic Impacts of Food Oral Processing
Ciarán G. Forde, Markus Stieger
The Royal Society of Chemistry eBooks (2022), pp. 137-186
Closed Access | Times Cited: 7
Studies of Human Twins Reveal Genetic Variation That Affects Dietary Fat Perception
Cailu Lin, Lauren Colquitt, Paul M. Wise, et al.
Chemical Senses (2020) Vol. 45, Iss. 6, pp. 467-481
Open Access | Times Cited: 10
Sensory influences on food choice and energy intake
Ciarán G. Forde, Kees C. de Graaf
Elsevier eBooks (2022), pp. 329-362
Closed Access | Times Cited: 6
The influence of food sensory properties on eating behaviours in children with Down syndrome
Carolyn F. Ross, Charles B. Bernhard, Victoria A. Surette, et al.
Food Research International (2023) Vol. 175, pp. 113749-113749
Open Access | Times Cited: 3
Oral behavior of emulsified systems with different particle size and thickening agents under simulated conditions
Natalia Riquelme, Laura Laguna, Amparo Tárrega, et al.
Food Research International (2021) Vol. 147, pp. 110558-110558
Open Access | Times Cited: 8
Masticatory function after comprehensive dental treatment in children with severe early childhood caries
Jessica S. Y. Khong, Ai Ting Goh, Yu Fan Sim, et al.
International Journal of Paediatric Dentistry (2021) Vol. 32, Iss. 3, pp. 295-303
Closed Access | Times Cited: 7
Modelling the Impact of Reducing Ultra-Processed Foods Based on the NOVA Classification in Australian Women of Reproductive Age
Nahal Habibi, Shalem Leemaqz, Jessica A. Grieger
Nutrients (2022) Vol. 14, Iss. 7, pp. 1518-1518
Open Access | Times Cited: 4
Casein as a Modifier of Whey Protein Isolate Gel: Sensory Texture and Rheological Properties
Yvette T. Pascua Cubides, Peter R. Eklund, E. Allen Foegeding
Journal of Food Science (2019) Vol. 84, Iss. 12, pp. 3399-3410
Closed Access | Times Cited: 5

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