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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:

Food for the elderly based on sensory perception: A review
Fangwei Liu, Junyi Yin, Junqiao Wang, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1550-1558
Open Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments
Ting Liu, Jianheng Zheng, Jun Du, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 215-215
Open Access | Times Cited: 15
Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake
Yisha Xie, Qingqing Liu, Wenwen Zhang, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1842-1842
Open Access | Times Cited: 37
Modulation of starch structure, swallowability and digestibility of 3D-printed diabetic-friendly food for the elderly by dry heating
Jinjin Huang, Min Zhang, Arun S. Mujumdar, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130629-130629
Closed Access | Times Cited: 12
Older adults and prepared meals: The influence of comfort, nostalgia, and texture preferences on acceptance
Bryan Michael L. Pepito, Julia Low, Carolyn F. Ross
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access | Times Cited: 1
Protein gel with designed network and texture regulated via building blocks to study dysphagia diet classifications
Guangxue Chen, Jinhua Hu, Yongxue Liang, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108640-108640
Open Access | Times Cited: 18
Designing foods for an increasingly elderly population: a challenge of the XXI century
José Miguel Aguilera, Leyla Covacevich
Current Opinion in Food Science (2023) Vol. 51, pp. 101037-101037
Closed Access | Times Cited: 16
Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues
Ravinder Singh, Amanda Gomes Almeida Sá, Shubham Sharma, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 7, pp. 1897-1913
Open Access | Times Cited: 14
Culinary herbs and spices for low-salt dietary management: Taste sensitivity and preference among the elderly
Farapti Farapti, Afifah Nurma Sari, Annis Catur Adi, et al.
NFS Journal (2024) Vol. 34, pp. 100162-100162
Open Access | Times Cited: 5
Investigating the eating patterns and expectations for the 60+: Insights for the development of new “ready-to-eat” products
Inayara Beatriz Araújo Martins, Marcela de Alcântara, Renata Torrezan, et al.
Food Quality and Preference (2025) Vol. 126, pp. 105423-105423
Closed Access
Organoleptic properties and neuroimaging response on the perception of edible gels
Jakub Berčí­k, Vladimí­r Vietoris, Melina Korčok, et al.
Heliyon (2025) Vol. 11, Iss. 1, pp. e41649-e41649
Open Access
Sensory Insights in Aging: Exploring the Impact on Improving Dietary Through Sensory Enhancement
Yilin Li, Shuying Wang, Lanxin Zhang, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 3
Open Access
Eight easy pieces:Challenges for the science of food perception and behaviour.
Garmt Dijksterhuis, Marlies Wallner
Trends in Food Science & Technology (2025), pp. 104985-104985
Open Access
Development of Meat‐Based Formulations for 3D Printed Products Oriented to Dysphagia Diet
Aušrinė Kurapkienė, Rimantė Vinauskienė, Viktorija Eisinaitė, et al.
Journal of Texture Studies (2025) Vol. 56, Iss. 2
Closed Access
Change in morphological structure, tribological properties, and in vitro starch digestibility of texture-modified rice porridge by addition of okra mucilage
Siriporn Tanjor, Sunsanee Udomrati, Aunchalee Aussanasuwannakul
Applied Food Research (2025), pp. 100893-100893
Open Access
Gas-assisted high-moisture extrusion of soy-based meat analogues: Impacts of nitrogen pressure and cooling die temperature on density, texture and microstructure
Neeraj Ghanghas, Mohammad Nadimi, Jitendra Paliwal, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 92, pp. 103557-103557
Closed Access | Times Cited: 12
Incorporation of brewer's spent grain into plant‐based meat analogues: benefits to physical and nutritional quality
Aurenice Maria Mota da Silva, Mariah Almeida Lima, Filiz Köksel, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3870-3882
Open Access | Times Cited: 4
Sensory-biased autoencoder enables prediction of texture perception from food rheology
Paul M. Kraessig, Shyamvanshikumar Singh, Jiakai Lu, et al.
Food Research International (2025) Vol. 205, pp. 116007-116007
Closed Access
Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses
Fuyumi Horie, Mio Kamei, Misaki Nishibe, et al.
Food Quality and Preference (2024) Vol. 115, pp. 105121-105121
Closed Access | Times Cited: 3
Neuroscience tools to study the effect of the presentation form on food-evoked emotion for senior population
A. Baranda, Yolanda Ríos, Raquel Llorente, et al.
Food Research International (2024) Vol. 183, pp. 114158-114158
Closed Access | Times Cited: 3
What should I eat today? Evidence, guidelines, dietary patterns and consumer's behavior
Carlo Agostoni, Stefania Boccia, Guendalina Graffigna, et al.
European Journal of Internal Medicine (2024) Vol. 126, pp. 26-32
Closed Access | Times Cited: 3
Changes in Food Consumption Trends among American Adults since the COVID-19 Pandemic
Lillie Monroe-Lord, Elgloria Harrison, Azam Ardakani, et al.
Nutrients (2023) Vol. 15, Iss. 7, pp. 1769-1769
Open Access | Times Cited: 8
Physicochemical Properties of Mixed Gelatin Gels with Soy and Whey Proteins
Dong‐Heon Song, Na-Eun Yang, Youn‐Kyung Ham, et al.
Gels (2024) Vol. 10, Iss. 2, pp. 124-124
Open Access | Times Cited: 2
Food structure revisited
José Miguel Aguilera
Trends in Food Science & Technology (2024) Vol. 147, pp. 104459-104459
Closed Access | Times Cited: 2
Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk
Małgorzata Pawlos, Agata Znamirowska, Magdalena Kowalczyk, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3703-3703
Open Access | Times Cited: 4
Sensory acuity: Impact of aging and chronic disease
Charles Spence
Elsevier eBooks (2024), pp. 21-34
Closed Access | Times Cited: 1
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