Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

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: 39

Showing 1-25 of 39 citing articles:

Benefits and challenges of food processing in the context of food systems, value chains and sustainable development goals
Martin Michel, Alison L. Eldridge, Christoph Hartmann, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104703-104703
Open Access | Times Cited: 11
The texture-taste connection: Multimodal sensory neurons in fly larvae
Katrin Vogt
PLoS Biology (2025) Vol. 23, Iss. 1, pp. e3003000-e3003000
Open Access
Large deformation of food gels: Influencing factors, theories, models, and applications—A review
Bing Hu, Yulong Zhang, Lingyu Han, et al.
Food Research International (2025) Vol. 204, pp. 115933-115933
Closed Access
A fracture mechanics approach to investigating the crunchy texture of konjac glucomannan gels through imitative chewing tests
Zhenjun Liu, C. T. Sun, Sen Hu, et al.
Food Hydrocolloids (2025), pp. 111212-111212
Closed Access
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
Dysphagia-Oriented Non-Newtonian Flow Analysis of Mayonnaise on Different Timescales Using Large Amplitude Oscillatory Shear (LAOS) Models
Pengguang Wang, Qingyu Liao, Huimin Ren, et al.
Food Hydrocolloids (2024), pp. 110867-110867
Closed Access | Times Cited: 4
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
The Role of Bubbles and Interfaces in the Quality of Foamed Cereal Products
Martin G. Scanlon, Filiz Köksel
Current Opinion in Colloid & Interface Science (2024) Vol. 73, pp. 101843-101843
Closed Access | Times Cited: 1
Effect of 6-gingerol on oxidative stability and quality characteristics of mutton meatballs during refrigerated storage
Jiamei Li, Lijie Wang, Hongyan Mu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101865-101865
Open Access | Times Cited: 1
Applicability of electromyography (EMG) as a prospective technique for textural evaluation of different types of biscuits
Navdeep Singh Sodhi, Bhavnita Dhillon, Vinay Kumar Pandey, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101089-101089
Open Access | Times Cited: 1
Oral processing of bakery products: An overview of current status and future outlook
Marión Elizabeth Aguilar Fernández, Etiene Valéria de Aguiar, Ana Carolina Conti‐Silva, et al.
Food Research International (2024) Vol. 196, pp. 115044-115044
Closed Access | Times Cited: 1
Production of Microorganism-Based Low-Calorie Sugars
Zubair Hashmi, Ibrahim Maina Idriss, Dina Khalid, et al.
(2024), pp. 89-129
Closed Access | Times Cited: 1
Modeling Textural Properties of Cooked Germinated Brown Rice Using the near-Infrared Spectra of Whole Grain
Kannapot Kaewsorn, Thitima Phanomsophon, Pisut Maichoon, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4516-4516
Open Access | Times Cited: 3
Modeling Methods for Evaluation of Texture Properties of Cooked Germinated Brown Rice Using the Near Infrared Spectra of Uncooked Whole Grain
Kannapot Kaewsorn, Thitima Phanomsophon, Pisut Maichoon, et al.
(2023)
Open Access | Times Cited: 2
Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour
Fahmi Arifan, Mifta Nur Hidayah, Siti Susanti, et al.
E3S Web of Conferences (2024) Vol. 503, pp. 05004-05004
Open Access
Relationship between texture perception and oral function: A preliminary study in young, healthy adults
Yuki Ito, Yasue Tanaka, Akinari Daidoji, et al.
Journal of Oral Rehabilitation (2024) Vol. 51, Iss. 7, pp. 1229-1235
Closed Access
Using a natural salivary substitute to improve the swallowability of semi-solid foods: An in vitro and in vivo study
Yurixy Bugarin-Castillo, Pascale Bou Fadel, Anne Saint‐Eve, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110351-110351
Open Access
Histological Studies of Sous Vide Beef Based on Best Practices in Meat Quality Formation
Arkadiy Koksharov, Larisa Mayurnikova, A. D. Plastun, et al.
Food Processing Techniques and Technology (2024), pp. 382-397
Open Access
Role of Food Texture, Oral Processing Responses, Bolus Properties, and Digestive Conditions on the Nutrient Bioaccessibility of Al Dente and Soft-Cooked Red Lentil Pasta
Milagros Arnal, Lucía Salcedo, Pau Talens, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2341-2341
Open Access
Effect of ultrasonic treatment on the oral processing characteristics of Mianning ham
Jiaju He, Wenli Wang, M. Hao, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Multiple dimensional rheology approach for oral texture prediction of yogurts
Tian Ma, Jianshe Chen
Food Hydrocolloids (2024) Vol. 160, pp. 110745-110745
Closed Access
Comprehensive review of dysphagia and technological advances in dysphagia food
Xiao Liu, Yulin Feng, Li Ren, et al.
Food Research International (2024) Vol. 199, pp. 115354-115354
Closed Access
Soy-Based High-Protein Spheric Foods with the Appearance of Familiar Sugary Snacks
Hiroyuki Yano, Rika Tanaka, Wei Fu
Foods (2024) Vol. 13, Iss. 8, pp. 1176-1176
Open Access
NAM DOK MAI MANGO PRODUCT IDENTITY STUDY AND DEVELOPMENT IN A COLLABORATIVE FARMING SYSTEM IN SAMUT PRAKAN PROVINCE, THAILAND
Tongchue Khiatthong
Journal of Southwest Jiaotong University (2024) Vol. 59, Iss. 2
Open Access
Development of evaluation model for texture of gel‐like foods using mechanical properties and sensory evaluation
Jiamin Yang, Naoko Kijima, Kana Monta, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6174-6182
Open Access
Page 1 - Next Page

Scroll to top