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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:

Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties
Monica G. Aguayo-Mendoza, Eva C. Ketel, Erik van der Linden, et al.
Food Quality and Preference (2018) Vol. 71, pp. 87-95
Closed Access | Times Cited: 102

Showing 1-25 of 102 citing articles:

A review on the food digestion in the digestive tract and the used in vitro models
İlkay Şensoy
Current Research in Food Science (2021) Vol. 4, pp. 308-319
Open Access | Times Cited: 232
Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods
May Sui Mei Wee, Ai Ting Goh, Markus Stieger, et al.
Food & Function (2018) Vol. 9, Iss. 10, pp. 5301-5312
Closed Access | Times Cited: 166
Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods
Ciarán G. Forde, Monica Mars, Cees de Graaf
Current Developments in Nutrition (2020) Vol. 4, Iss. 3, pp. nzaa019-nzaa019
Open Access | Times Cited: 125
Application of food texture to moderate oral processing behaviors and energy intake
Dieuwerke P. Bolhuis, Ciarán G. Forde
Trends in Food Science & Technology (2020) Vol. 106, pp. 445-456
Open Access | Times Cited: 108
Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing
Dandan Pu, Wen Duan, Yan Huang, et al.
Food Chemistry (2020) Vol. 339, pp. 128078-128078
Closed Access | Times Cited: 84
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
Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses
Ciarán G. Forde, Dieuwerke P. Bolhuis
Current Nutrition Reports (2022) Vol. 11, Iss. 2, pp. 124-132
Open Access | Times Cited: 45
Future foods: a manifesto for research priorities in structural design of foods
David Julian McClements
Food & Function (2020) Vol. 11, Iss. 3, pp. 1933-1945
Closed Access | Times Cited: 67
Future foods: Is it possible to design a healthier and more sustainable food supply?
David Julian McClements
Nutrition Bulletin (2020) Vol. 45, Iss. 3, pp. 341-354
Closed Access | Times Cited: 63
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: 31
Shape up! How shape, size and addition of condiments influence eating behavior towards vegetables
Arianne van Eck, Christien Wijne, Vincenzo Fogliano, et al.
Food & Function (2019) Vol. 10, Iss. 9, pp. 5739-5751
Open Access | Times Cited: 47
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
Small food texture modifications can be used to change oral processing behaviour and to control ad libitum food intake
Ana Carolina Mosca, Armando Pohlenz Torres, Evalien Slob, et al.
Appetite (2019) Vol. 142, pp. 104375-104375
Closed Access | Times Cited: 44
Relating oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior
Eva C. Ketel, René A. de Wijk, Cees de Graaf, et al.
Physiology & Behavior (2019) Vol. 215, pp. 112766-112766
Open Access | Times Cited: 44
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
The role of guar gum on sensory perception, on food function, and on the development of dysphagia supplements – A review
Athina Theocharidou, Ioannis Mourtzinos, Christos Ritzoulis
Food Hydrocolloids for Health (2022) Vol. 2, pp. 100053-100053
Open Access | Times Cited: 27
Structure and rheology of oil-continuous capillary suspensions containing water-swellable cellulose beads and fibres
Philipp L. Fuhrmann, Jeffery Alexander Powell, Dérick Rousseau
Food Hydrocolloids (2023) Vol. 139, pp. 108503-108503
Closed Access | Times Cited: 13
Astringency and its sub-qualities: A review of astringency mechanisms and methods for measuring saliva lubrication
Shaoyang Wang, Heather E. Smyth, Sandra M. Olarte Mantilla, et al.
Chemical Senses (2024) Vol. 49
Closed Access | Times Cited: 5
Mechanical properties, oral processing, and dynamic sensory perception of commercial plant-based burgers
Jovan Ilić, Filip Oosterlinck, Igor Tomašević, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Effect of pressing pressure and time on the quality characteristics of firm tofu
Tong Zhang, Hui Zhang, Jingting Xu, et al.
Food Research International (2025) Vol. 206, pp. 116039-116039
Closed Access
Starch digestion: a comprehensive update on the underlying modulation mechanisms and its in vitro assessment methodologies
Daniela Freitas, Athina Lazaridou, Dorine Duijsens, et al.
Trends in Food Science & Technology (2025), pp. 104969-104969
Closed Access
Experimental and Computational Investigation of the IDDSI Flow Test of Liquids Used in Dysphagia Management
Ben Hanson, Rashid Jamshidi, Andrew Redfearn, et al.
Annals of Biomedical Engineering (2019) Vol. 47, Iss. 11, pp. 2296-2307
Open Access | Times Cited: 42
How do culinary methods affect quality and oral processing characteristics of pork ham?
Ilija Đjekić, Jovan Ilić, José M. Lorenzo, et al.
Journal of Texture Studies (2020) Vol. 52, Iss. 1, pp. 36-44
Closed Access | Times Cited: 37
Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs
Jovan Ilić, Ilija Đjekić, Igor Tomašević, et al.
Annual Review of Food Science and Technology (2021) Vol. 13, Iss. 1, pp. 193-215
Open Access | Times Cited: 31
Linking oral processing behavior to bolus properties and dynamic sensory perception of processed cheeses with bell pepper pieces
Monica G. Aguayo-Mendoza, Georgia Chatonidi, Betina Piqueras‐Fiszman, et al.
Food Quality and Preference (2020) Vol. 88, pp. 104084-104084
Open Access | Times Cited: 29
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