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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:

Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status
M. Assad-Bustillos, Carole Tournier, Gilles Féron, et al.
Food Hydrocolloids (2019) Vol. 91, pp. 153-165
Open Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management
Enrico Karsten Hadde, Jianshe Chen
Journal of Texture Studies (2020) Vol. 52, Iss. 1, pp. 4-15
Open Access | Times Cited: 87
Compositional, structural design and nutritional aspects of texture-modified foods for the elderly
Marta Gallego, José Manuel Barat Baviera, Raúl Grau, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 152-163
Open Access | Times Cited: 83
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 of meat-flavour textured soy proteins – Part I: Bolus properties and relationships with the texture profile analysis of the products
Ana Carolina Conti‐Silva, Chantal Septier, Emmanuel Denimal, et al.
Food Research International (2025), pp. 116169-116169
Closed Access
Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins
M. Assad Bustillos, Camille Jonchère, Catherine Garnier, et al.
Food Hydrocolloids (2019) Vol. 101, pp. 105553-105553
Open Access | Times Cited: 40
Considerations for the Development of Innovative Foods to Improve Nutrition in Older Adults
Mariane Lutz, Guillermo Petzold, Cecilia Albala
Nutrients (2019) Vol. 11, Iss. 6, pp. 1275-1275
Open Access | Times Cited: 29
Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly
M. Assad-Bustillos, Juliette Palier, Hanitra Rabesona, et al.
Journal of Texture Studies (2019) Vol. 51, Iss. 1, pp. 134-143
Open Access | Times Cited: 29
Oral processing of bread: Implications of designing healthier bread products
Jing Gao, Weibiao Zhou
Trends in Food Science & Technology (2021) Vol. 112, pp. 720-734
Closed Access | Times Cited: 21
Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health status
M. Assad-Bustillos, Carole Tournier, Juliette Palier, et al.
Food & Function (2020) Vol. 11, Iss. 5, pp. 4535-4547
Closed Access | Times Cited: 16
Impact of protein reinforcement on the deformation of soft cereal foods under chewing conditions studied by X-ray tomography and finite element modelling
M. Assad-Bustillos, Sofiane Guessasma, Anne-Laure Réguerre, et al.
Journal of Food Engineering (2020) Vol. 286, pp. 110108-110108
Open Access | Times Cited: 13
Rheological properties of artificial boluses of cereal foods enriched with legume proteins
Florence Gibouin, R.G.M. van der Sman, J. L. Benedito, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107096-107096
Open Access | Times Cited: 12
Effect of modifying pumpkin preparation on oral processing of breads
W.D. Li, Qi Zhao, Qian Mao
Journal of Texture Studies (2024) Vol. 55, Iss. 2
Closed Access | Times Cited: 1
A dynamic in vitro oral mastication system to study the oral processing behavior of soft foods
Vijayakumar Raja, S.R. Priyadarshini, J.A. Moses, et al.
Food & Function (2022) Vol. 13, Iss. 20, pp. 10426-10438
Closed Access | Times Cited: 7
Artificial Oral Processing of Extruded Pea Flour Snacks
Magdalena Kristiawan, Guy Della Valle, Anne-Laure Réguerre, et al.
Food Engineering Reviews (2020) Vol. 13, Iss. 1, pp. 247-261
Closed Access | Times Cited: 9
Oral and gastrointestinal nutrient bioaccessibility of gluten-free bread is slightly affected by deficient mastication in the elderly
Susana Ribes, Mélany Genot, Annie Vénien, et al.
Food Research International (2023) Vol. 165, pp. 112523-112523
Open Access | Times Cited: 3
Modelling mastication and aroma release from white rice during food oral processing
Muhammad Syahmeer How, Jim R. Jones, Marco P. Morgenstern, et al.
Journal of Food Engineering (2023) Vol. 357, pp. 111636-111636
Closed Access | Times Cited: 3
Comparison of Child and Adult Mastication of a Sticky Processed Cream Cheese and Simulation with a Masticator
Coline Caille, Cécile Rannou, Angélique Villière, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1318-1318
Open Access
Formation and Texture Analysis of Extrusion-Based 3D Printed Foods Using Nixtamalized Corn and Chickpea Flours: Effect of Cooking Process
Verónica Valeria Rodríguez-Herrera, T. Umeda, Hiroyuki Kozu, et al.
Applied Sciences (2024) Vol. 14, Iss. 16, pp. 7315-7315
Open Access
Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach
Amparo Gamero, Quoc Cuong Nguyen, Paula Varela, et al.
Foods (2019) Vol. 8, Iss. 5, pp. 148-148
Open Access | Times Cited: 3
The Human Oral Cavity and Oral Processing of Foods

Royal Society of Chemistry eBooks (2023), pp. 1-57
Open Access | Times Cited: 1
Relationship among oral health status, bolus formation and food comfortability during consumption of model cheeses in elderly
Lucie Lorieau, Juliane Floury, Chantal Septier, et al.
Food & Function (2021) Vol. 12, Iss. 16, pp. 7379-7389
Closed Access | Times Cited: 2
Comment concevoir et proposer à la personne âgée souffrant de trouble de la salivation et de la mastication une offre alimentaire innovante combinant plaisir à manger et valeur nutritionnelle ? Stratégies et approches scientifiques
Gilles Féron, Mathilde Vandenberghe‐Descamps, Claire Sulmont‐Rossé
Cahiers de Nutrition et de Diététique (2020) Vol. 55, Iss. 6, pp. 295-304
Open Access | Times Cited: 1
Consentements à payer et préférences sensorielles pour des produits ciblés sur les besoins nutritionnels des seniors : une approche expérimentale
Pascale Bazoche, Marie-Hélène Desmonts, Virginie Herbreteau, et al.
Cahiers de Nutrition et de Diététique (2020) Vol. 55, Iss. 6, pp. 325-339
Closed Access | Times Cited: 1
Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities
M. Assad-Bustillos, Gilles Féron, Guy Della Valle
Advances in food and nutrition research (2022), pp. 137-188
Closed Access | Times Cited: 1
Bread breakdown pathways during mastication: impact of wheat bran fortification
Suyun Lin, Xiaoxuan Jin, Jing Gao, et al.
Food & Function (2021) Vol. 12, Iss. 24, pp. 12265-12277
Closed Access | Times Cited: 1
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