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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:

Sensory influences on food intake control: moving beyond palatability
Keri McCrickerd, Ciarán G. Forde
Obesity Reviews (2015) Vol. 17, Iss. 1, pp. 18-29
Open Access | Times Cited: 371

Showing 26-50 of 371 citing articles:

Consistency of Eating Rate, Oral Processing Behaviours and Energy Intake across Meals
Keri McCrickerd, Ciarán G. Forde
Nutrients (2017) Vol. 9, Iss. 8, pp. 891-891
Open Access | Times Cited: 66
Pleasure and the Control of Food Intake: An Embodied Cognition Approach to Consumer Self‐Regulation
Olivia Petit, Frédéric Basso, Dwight Merunka, et al.
Psychology and Marketing (2016) Vol. 33, Iss. 8, pp. 608-619
Open Access | Times Cited: 64
Salivary leptin and TAS1R2/TAS1R3 polymorphisms are related to sweet taste sensitivity and carbohydrate intake from a buffet meal in healthy young adults
Pengfei Han, Russell Keast, Eugeni Roura
British Journal Of Nutrition (2017) Vol. 118, Iss. 10, pp. 763-770
Open Access | Times Cited: 64
Dietary sugar inhibits satiation by decreasing the central processing of sweet taste
Christina E. May, Julia Rosander, Jennifer Gottfried, et al.
eLife (2020) Vol. 9
Open Access | Times Cited: 61
Smelling our appetite? The influence of food odors on congruent appetite, food preferences and intake
Paulina Morquecho-Campos, Kees de Graaf, Sanne Boesveldt
Food Quality and Preference (2020) Vol. 85, pp. 103959-103959
Open Access | Times Cited: 50
Factors Underlying Food Choice Motives in a Brazilian Sample: The Association with Socioeconomic Factors and Risk Perceptions about Chronic Diseases
Camila de Mello Marsola, Luís Miguel Cunha, Joana Pereira de Carvalho‐Ferreira, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1114-1114
Open Access | Times Cited: 50
Somatosensory innervation of healthy human oral tissues
Yalda Moayedi, Stéphanie Michlig, Mark Park, et al.
The Journal of Comparative Neurology (2021) Vol. 529, Iss. 11, pp. 3046-3061
Open Access | Times Cited: 42
The Importance of Food Processing and Eating Behavior in Promoting Healthy and Sustainable Diets
Ciarán G. Forde, Eric A. Decker
Annual Review of Nutrition (2022) Vol. 42, Iss. 1, pp. 377-399
Open Access | Times Cited: 37
How do we differentiate not demonise – Is there a role for healthier processed foods in an age of food insecurity? Proceedings of a roundtable event
S. Lockyer, A. Spiro, Sarah Berry, et al.
Nutrition Bulletin (2023) Vol. 48, Iss. 2, pp. 278-295
Closed Access | Times Cited: 19
Perspective: A Research Roadmap about Ultra-Processed Foods and Human Health for the United States Food System: Proceedings from an Interdisciplinary, Multi-Stakeholder Workshop
Lauren E. O’Connor, Kelly Higgins, Katarina Smiljanec, et al.
Advances in Nutrition (2023) Vol. 14, Iss. 6, pp. 1255-1269
Open Access | Times Cited: 17
Does ‘portion size’ matter? Brain responses to food and non-food cues presented in varying amounts
Bari Fuchs, Alaina L. Pearce, Barbara J. Rolls, et al.
Appetite (2024) Vol. 196, pp. 107289-107289
Open Access | Times Cited: 6
Is Saki #delicious?
Ferda Ofli, Yusuf Aytar, Ingmar Weber, et al.
(2017)
Open Access | Times Cited: 60
Comparison of oro-sensory exposure duration and intensity manipulations on satiation
Marlou Lasschuijt, Monica Mars, Markus Stieger, et al.
Physiology & Behavior (2017) Vol. 176, pp. 76-83
Closed Access | Times Cited: 59
Measuring Satiation and Satiety
Ciarán G. Forde
Elsevier eBooks (2018), pp. 151-182
Closed Access | Times Cited: 53
Food texture and the satiety cascade
Lucy Chambers
Nutrition Bulletin (2016) Vol. 41, Iss. 3, pp. 277-282
Open Access | Times Cited: 52
Dietary taste patterns by sex and weight status in the Netherlands
Astrid W.B. van Langeveld, Pey Sze Teo, J.H.M. de Vries, et al.
British Journal Of Nutrition (2018) Vol. 119, Iss. 10, pp. 1195-1206
Open Access | Times Cited: 52
Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel
Ana Karoline Ferreira Ignácio Câmara, Marina Vilar Geraldi, Paula Kiyomi Okuro, et al.
Journal of Functional Foods (2019) Vol. 65, pp. 103753-103753
Open Access | Times Cited: 52
Reconsidering the classification of sweet taste liker phenotypes: A methodological review
Vasiliki Iatridi, John E. Hayes, Martin R. Yeomans
Food Quality and Preference (2018) Vol. 72, pp. 56-76
Open Access | Times Cited: 49
The scent of emotions: A systematic review of human intra‐ and interspecific chemical communication of emotions
Elisa Calvi, Umberto Quassolo, Massimiliano Massaia, et al.
Brain and Behavior (2020) Vol. 10, Iss. 5
Open Access | Times Cited: 49
Ambient Odor Exposure Affects Food Intake and Sensory Specific Appetite in Obese Women
Cristina Proserpio, Cecilia Invitti, Sanne Boesveldt, et al.
Frontiers in Psychology (2019) Vol. 10
Open Access | Times Cited: 44
Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Foods and Beverages
Han‐Seok Seo
Foods (2020) Vol. 9, Iss. 4, pp. 509-509
Open Access | Times Cited: 43
Oral processing behavior, sensory perception and intake of composite foods
Arianne van Eck, Markus Stieger
Trends in Food Science & Technology (2020) Vol. 106, pp. 219-231
Open Access | Times Cited: 42
Understanding the oral processing of solid foods: Insights from food structure
Qing Guo
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 3, pp. 2941-2967
Closed Access | Times Cited: 37
Oral Processing, Satiation and Obesity: Overview and Hypotheses
Arnold H. Slyper
Diabetes Metabolic Syndrome and Obesity (2021) Vol. Volume 14, pp. 3399-3415
Open Access | Times Cited: 34
Insight of nanotechnological processing for nano-fortified functional foods and nutraceutical—opportunities, challenges, and future scope in food for better health
Katya M. Aguilar-Pérez, Gustavo Ruiz-Pulido, Dora I. Medina, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 20, pp. 4618-4635
Closed Access | Times Cited: 34

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