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:
Addressing various challenges related to food bolus and nutrition with the AM2 mastication simulator
Marie‐Agnès Peyron, Véronique Santé-Lhoutellier, Dominique Dardevet, et al.
Food Hydrocolloids (2019) Vol. 97, pp. 105229-105229
Open Access | Times Cited: 33
Marie‐Agnès Peyron, Véronique Santé-Lhoutellier, Dominique Dardevet, et al.
Food Hydrocolloids (2019) Vol. 97, pp. 105229-105229
Open Access | Times Cited: 33
Showing 1-25 of 33 citing articles:
Consensus on the terminologies and methodologies for masticatory assessment
Thaís Marques Simek Vega Gonçalves, Martin Schimmel, Andries van der Bilt, et al.
Journal of Oral Rehabilitation (2021) Vol. 48, Iss. 6, pp. 745-761
Open Access | Times Cited: 104
Thaís Marques Simek Vega Gonçalves, Martin Schimmel, Andries van der Bilt, et al.
Journal of Oral Rehabilitation (2021) Vol. 48, Iss. 6, pp. 745-761
Open Access | Times Cited: 104
The role of texture in the palatability and food oral processing
Katsuyoshi Nishinari, Marie‐Agnès Peyron, Nan Yang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109095-109095
Open Access | Times Cited: 41
Katsuyoshi Nishinari, Marie‐Agnès Peyron, Nan Yang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109095-109095
Open Access | Times Cited: 41
Simulating human digestion: developing our knowledge to create healthier and more sustainable foods
Alan R. Mackie, Ana-Isabel Mulet-Cabero, Amelia Torcello‐Gómez
Food & Function (2020) Vol. 11, Iss. 11, pp. 9397-9431
Open Access | Times Cited: 136
Alan R. Mackie, Ana-Isabel Mulet-Cabero, Amelia Torcello‐Gómez
Food & Function (2020) Vol. 11, Iss. 11, pp. 9397-9431
Open Access | Times Cited: 136
Recent trends in aroma release and perception during food oral processing: A review
Dandan Pu, Yimeng Shan, Juan Wang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 11, pp. 3441-3457
Closed Access | Times Cited: 40
Dandan Pu, Yimeng Shan, Juan Wang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 11, pp. 3441-3457
Closed Access | Times Cited: 40
Current Perspectives on Food Oral Processing
Yue He, Xinmiao Wang, Jianshe Chen
Annual Review of Food Science and Technology (2022) Vol. 13, Iss. 1, pp. 167-192
Open Access | Times Cited: 34
Yue He, Xinmiao Wang, Jianshe Chen
Annual Review of Food Science and Technology (2022) Vol. 13, Iss. 1, pp. 167-192
Open Access | Times Cited: 34
Comparison of granulometric and textural characteristics of in vitro food bolus of beef- and plant-based patties
Maria Cecilia Giron, Filip Oosterlinck, L Steenhorst-Slikkerveer, et al.
Food Hydrocolloids (2025), pp. 111071-111071
Open Access
Maria Cecilia Giron, Filip Oosterlinck, L Steenhorst-Slikkerveer, et al.
Food Hydrocolloids (2025), pp. 111071-111071
Open Access
Overview of mouthfeel from the perspective of sensory scientists in industry
Tanya L. Ditschun, Erin Riddell, Wei Qin, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Tanya L. Ditschun, Erin Riddell, Wei Qin, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Insights into the digestive processes of normal and high-amylose rice using realistic boluses formed in the bio-inspired oral mastication simulator (iBOMS-III)
Boya Lv, Yuanhao Xu, Peng Wu, et al.
Food Chemistry (2025) Vol. 471, pp. 142799-142799
Closed Access
Boya Lv, Yuanhao Xu, Peng Wu, et al.
Food Chemistry (2025) Vol. 471, pp. 142799-142799
Closed Access
Development and validation of a chewing robot for mimicking human food oral processing and producing food bolus
Xingyu Zhou, Jinghu Yu
Journal of Texture Studies (2022) Vol. 53, Iss. 4, pp. 419-429
Closed Access | Times Cited: 17
Xingyu Zhou, Jinghu Yu
Journal of Texture Studies (2022) Vol. 53, Iss. 4, pp. 419-429
Closed Access | Times Cited: 17
Rheology for Safe Swallowing 1
Katsuyoshi Nishinari, Ke Zhang, Nan Yang, et al.
Nihon Reoroji Gakkaishi (2023) Vol. 51, Iss. 4, pp. 219-248
Open Access | Times Cited: 10
Katsuyoshi Nishinari, Ke Zhang, Nan Yang, et al.
Nihon Reoroji Gakkaishi (2023) Vol. 51, Iss. 4, pp. 219-248
Open Access | Times Cited: 10
Feasibility analysis of a newly developed multifunctional mastication simulator
Xiaofeng Zhang, Jianshe Chen, Sandip Panda, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 87, pp. 103393-103393
Closed Access | Times Cited: 9
Xiaofeng Zhang, Jianshe Chen, Sandip Panda, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 87, pp. 103393-103393
Closed Access | Times Cited: 9
Rheology for Safe Swallowing 3
Katsuyoshi Nishinari, Ke Zhang, Nan Yang, et al.
Nihon Reoroji Gakkaishi (2024) Vol. 52, Iss. 1, pp. 37-64
Open Access | Times Cited: 3
Katsuyoshi Nishinari, Ke Zhang, Nan Yang, et al.
Nihon Reoroji Gakkaishi (2024) Vol. 52, Iss. 1, pp. 37-64
Open Access | Times Cited: 3
Importance of oral phase in in vitro starch digestibility related to wholegrain versus refined pastas and mastication impairment
Stéphanie Blanquet‐Diot, Olivier François, Sylvain Denis, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106277-106277
Open Access | Times Cited: 27
Stéphanie Blanquet‐Diot, Olivier François, Sylvain Denis, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106277-106277
Open Access | Times Cited: 27
Deciphering the protein digestion of meat products for the elderly by in vitro food oral processing and gastric dynamic digestion, peptidome analysis and modeling
Marie‐Agnès Peyron, Thierry Sayd, Jason Sicard, et al.
Food & Function (2021) Vol. 12, Iss. 16, pp. 7283-7297
Closed Access | Times Cited: 22
Marie‐Agnès Peyron, Thierry Sayd, Jason Sicard, et al.
Food & Function (2021) Vol. 12, Iss. 16, pp. 7283-7297
Closed Access | Times Cited: 22
In vitro models of gut digestion across childhood: current developments, challenges and future trends
E Fournier, Charlène Roussel, Alessandra Dominicis, et al.
Biotechnology Advances (2021) Vol. 54, pp. 107796-107796
Open Access | Times Cited: 21
E Fournier, Charlène Roussel, Alessandra Dominicis, et al.
Biotechnology Advances (2021) Vol. 54, pp. 107796-107796
Open Access | Times Cited: 21
Food Oral Processing—An Industry Perspective
Marine Devezeaux de Lavergne, Ashley K. Young, Jan Engmann, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 20
Marine Devezeaux de Lavergne, Ashley K. Young, Jan Engmann, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 20
Correlating instrumental measurements and sensory perceptions of foods with different textural properties for people with impaired oral and swallowing capabilities – A review
Susana Ribes, Pau Talens
Food Research International (2023) Vol. 173, pp. 113472-113472
Closed Access | Times Cited: 8
Susana Ribes, Pau Talens
Food Research International (2023) Vol. 173, pp. 113472-113472
Closed Access | Times Cited: 8
Effect of salivary fluid characteristics on the physical features of in vitro bread bolus: From the absence of saliva to artificially simulated hypersalivation
Alejandro Ávila-Sierra, Nicolas Decerle, Marco Ramaioli, et al.
Food Research International (2023) Vol. 175, pp. 113753-113753
Open Access | Times Cited: 7
Alejandro Ávila-Sierra, Nicolas Decerle, Marco Ramaioli, et al.
Food Research International (2023) Vol. 175, pp. 113753-113753
Open Access | Times Cited: 7
Fracture phenomena of soft gellan gum gels during compression with artificial tongues
Kaoru Kohyama, Sayaka Ishihara, Makoto Nakauma, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106283-106283
Closed Access | Times Cited: 14
Kaoru Kohyama, Sayaka Ishihara, Makoto Nakauma, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106283-106283
Closed Access | Times Cited: 14
Oral Physiology and Mastication
Marie‐Agnès Peyron
Springer eBooks (2023), pp. 65-93
Closed Access | Times Cited: 4
Marie‐Agnès Peyron
Springer eBooks (2023), pp. 65-93
Closed Access | Times Cited: 4
Rheology of bolus as a wet granular matter – Influence of saliva on rheology of polysaccharide gel beads
Katsuyoshi Nishinari, Sayaka Ishihara, Makoto Nakauma, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109704-109704
Closed Access | Times Cited: 1
Katsuyoshi Nishinari, Sayaka Ishihara, Makoto Nakauma, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109704-109704
Closed Access | Times Cited: 1
Creating similar food boluses as that in vivo using a novel in vitro bio-inspired oral mastication simulator (iBOMS-Ⅲ): The cases with cooked rice and roasted peanuts
Yuanhao Xu, Boya Lv, Peng Wu, et al.
Food Research International (2024) Vol. 190, pp. 114630-114630
Closed Access | Times Cited: 1
Yuanhao Xu, Boya Lv, Peng Wu, et al.
Food Research International (2024) Vol. 190, pp. 114630-114630
Closed Access | Times Cited: 1
Overview of in vitro digestion methods to evaluate bioaccessibility of lipophilic compounds in foods
Nerea Faubel, Antonio Cilla, Amparo Alegrı́a, et al.
Food Reviews International (2022) Vol. 39, Iss. 9, pp. 7126-7147
Closed Access | Times Cited: 4
Nerea Faubel, Antonio Cilla, Amparo Alegrı́a, et al.
Food Reviews International (2022) Vol. 39, Iss. 9, pp. 7126-7147
Closed Access | Times Cited: 4
Modeling elderly gastrointestinal digestion for the evaluation of the release of bioactive peptides
Débora Parra Baptista, Amanda Silva do Carmo, Mirna Lúcia Gigante
Elsevier eBooks (2024), pp. 31-58
Closed Access
Débora Parra Baptista, Amanda Silva do Carmo, Mirna Lúcia Gigante
Elsevier eBooks (2024), pp. 31-58
Closed Access
Masticatory simulators based on oral physiology in food research: A systematic review
Y. Guo, Qi Zhao, Tie-Jing Li, et al.
Journal of Texture Studies (2024) Vol. 55, Iss. 5
Closed Access
Y. Guo, Qi Zhao, Tie-Jing Li, et al.
Journal of Texture Studies (2024) Vol. 55, Iss. 5
Closed Access
