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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:

The eating capability: Constituents and assessments
Laura Laguna, Jianshe Chen
Food Quality and Preference (2015) Vol. 48, pp. 345-358
Open Access | Times Cited: 56

Showing 1-25 of 56 citing articles:

The Association of Poor Oral Health Parameters with Malnutrition in Older Adults: A Review Considering the Potential Implications for Cognitive Impairment
Anastassia Kossioni
Nutrients (2018) Vol. 10, Iss. 11, pp. 1709-1709
Open Access | Times Cited: 164
Perception and measurement of food texture: Solid foods
Katsuyoshi Nishinari, Yapeng Fang
Journal of Texture Studies (2018) Vol. 49, Iss. 2, pp. 160-201
Open Access | Times Cited: 136
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: 85
Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation
Arianne van Eck, Niels Hardeman, Niki Karatza, et al.
Food Quality and Preference (2018) Vol. 71, pp. 497-509
Closed Access | Times Cited: 83
Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently
Eva C. Ketel, Monica G. Aguayo-Mendoza, René A. de Wijk, et al.
Food Research International (2019) Vol. 119, pp. 143-151
Closed Access | Times Cited: 82
Food oral processing: Recent developments and challenges
Xinmiao Wang, Jianshe Chen
Current Opinion in Colloid & Interface Science (2017) Vol. 28, pp. 22-30
Closed Access | Times Cited: 86
A quantitative assessment of the eating capability in the elderly individuals
Laura Laguna, Anwesha Sarkar, Gràcia Artigas, et al.
Physiology & Behavior (2015) Vol. 147, pp. 274-281
Open Access | Times Cited: 67
Designing food for the elderly: the critical impact of food structure
Sonia Calligaris, Martina Moretton, Sofia Melchior, et al.
Food & Function (2022) Vol. 13, Iss. 12, pp. 6467-6483
Open Access | Times Cited: 29
Measuring eating capability, liking and difficulty perception of older adults: A textural consideration
Laura Laguna, Marion M. Hetherington, Jianshe Chen, et al.
Food Quality and Preference (2016) Vol. 53, pp. 47-56
Open Access | Times Cited: 57
Oral declines and mastication deficiencies cause alteration of food bolus properties
Marie‐Agnès Peyron, Véronique Santé-Lhoutellier, Olivier François, et al.
Food & Function (2018) Vol. 9, Iss. 2, pp. 1112-1122
Closed Access | Times Cited: 48
How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age
Monica G. Aguayo-Mendoza, Marco Santagiuliana, Xian Ong, et al.
Food Research International (2020) Vol. 134, pp. 109213-109213
Open Access | Times Cited: 47
Oral Functions and Various Cooking Methods Associated With Chewing‐To‐Swallowing Time in Community‐Dwelling Older Adults
Pei‐Chen Lin, Cheng Huang, Ju‐Hui Wu, et al.
Journal of Oral Rehabilitation (2025)
Closed Access
Soluble chickpea and lentil powders: A solution for elderly consumers interested in enriching their meals with protein
Celia Badia‐Olmos, Laura Laguna, Catalina Daniela Igual, et al.
Food & Function (2025)
Open Access
Clinical applications of IDDSI framework for texture recommendation for dysphagia patients
Mingsong Su, Gangying Zheng, Yanqiu Chen, et al.
Journal of Texture Studies (2017) Vol. 49, Iss. 1, pp. 2-10
Open Access | Times Cited: 47
New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength
Laura Laguna, Richard Asensio Barrowclough, Jianshe Chen, et al.
Journal of Texture Studies (2016) Vol. 47, Iss. 5, pp. 413-422
Open Access | Times Cited: 43
Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods
M. Assad-Bustillos, Carole Tournier, Chantal Septier, et al.
Food Research International (2017) Vol. 118, pp. 13-21
Open Access | Times Cited: 40
Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time
Laura Laguna, Anwesha Sarkar
Food Hydrocolloids (2016) Vol. 61, pp. 286-299
Open Access | Times Cited: 37
Identification of desirable mechanical and sensory properties of bread for the elderly
Martina Moretton, Camilla Cattaneo, Ana Carolina Mosca, et al.
Food Quality and Preference (2022) Vol. 104, pp. 104716-104716
Open Access | Times Cited: 17
Towards human well-being through proper chewing and safe swallowing: multidisciplinary empowerment of food design
Dongxiao Sun‐Waterhouse, Wenyi Kang, Changyang Ma, et al.
Journal of Future Foods (2021) Vol. 1, Iss. 1, pp. 1-24
Open Access | Times Cited: 20
Effects of textured food masticatory performance in older people with different dental conditions
Young-Sook Park, Hanpyo Hong, Soorack Ryu, et al.
BMC Geriatrics (2022) Vol. 22, Iss. 1
Open Access | Times Cited: 14
Capturing the impact of oral processing behaviour on consumption time and dynamic sensory perception of ice creams differing in hardness
Marion Doyennette, Monica G. Aguayo-Mendoza, Ann-Marie Williamson, et al.
Food Quality and Preference (2019) Vol. 78, pp. 103721-103721
Closed Access | Times Cited: 25
The Functions of Human Touch: An Integrative Review
Supreet Saluja, Ilona Croy, Richard J. Stevenson
Journal of Nonverbal Behavior (2024) Vol. 48, Iss. 3, pp. 387-417
Open Access | Times Cited: 2
Oral processing in elderly: understanding eating capability to drive future food texture modifications
Anwesha Sarkar
Proceedings of The Nutrition Society (2018) Vol. 78, Iss. 3, pp. 329-339
Open Access | Times Cited: 23
Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities
James Makame, Tanita Botha, M. Naushad Emmambux, et al.
Foods (2019) Vol. 8, Iss. 6, pp. 221-221
Open Access | Times Cited: 20
Oral physiological characteristics among Chinese subjects in the eastern region of China
Huan Liu, Lanxi Qin, Yue Wu, et al.
Archives of Oral Biology (2019) Vol. 108, pp. 104539-104539
Closed Access | Times Cited: 19
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