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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:

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

Showing 25 citing articles:

Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review
Michel Visalli, Mara V. Galmarini
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 10
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
Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction of Flight–Mass Spectrometry and Dynamic Time Intensity Analysis
Cristina Barallat-Pérez, Michele Pedrotti, Teresa Oliviero, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8731-8741
Open Access | Times Cited: 3
Liking of food textures and its relationship with oral physiological parameters and mouth‐behavior groups
Sophia Kim, Zata Vickers
Journal of Texture Studies (2019) Vol. 51, Iss. 3, pp. 412-425
Closed Access | Times Cited: 26
Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity
Karina Gonzalez‐Estanol, Maddalena Libardi, Franco Biasioli, et al.
Food & Function (2022) Vol. 13, Iss. 9, pp. 5011-5022
Open Access | Times Cited: 14
Al dente or well done? How the eating rate of a pasta dish can be predicted by the eating rate of its components
Lise A.J. Heuven, Kees de Graaf, Ciarán G. Forde, et al.
Food Quality and Preference (2023) Vol. 108, pp. 104883-104883
Open Access | Times Cited: 7
Temporal precision and resolution of TDS and TCATA used with consumers
Michel Visalli, Benjamin Mahieu, Caroline Peltier, et al.
Food Quality and Preference (2024) Vol. 117, pp. 105172-105172
Open Access | Times Cited: 2
Differences in oral processing behavior of consumers varying in age, gender and ethnicity lead to changes in bolus properties but only to small differences in dynamic texture perception of sausages
Monica G. Aguayo-Mendoza, Eduardo F. Martinez-Almaguer, Betina Piqueras‐Fiszman, et al.
Food & Function (2020) Vol. 11, Iss. 11, pp. 10022-10032
Open Access | Times Cited: 19
Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat
Siyu Qian, Kang Liu, Jinlin Wang, et al.
Food Chemistry X (2022) Vol. 17, pp. 100553-100553
Open Access | Times Cited: 10
Production of Functional Ice Cream Fortified by Immunoglobulin Y against Escherichia coli O157:H7 and Helicobacter Pylori
Sahar Sabahi, Seyed Ali Mortazavi, Mohamadreza Nassiri, et al.
Biointerface Research in Applied Chemistry (2022) Vol. 13, Iss. 2, pp. 188-188
Open Access | Times Cited: 8
Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods
Karina Gonzalez‐Estanol, Michele Pedrotti, Mònica Fontova-Cerdà, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 12, pp. 6723-6734
Open Access | Times Cited: 1
Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods
Karina Gonzalez‐Estanol, Marieke van Bruinessen, Franco Biasioli, et al.
Journal of Food Science (2023) Vol. 88, Iss. S1
Open Access | Times Cited: 4
Factors associated with eating rate: a systematic review and narrative synthesis informed by socio-ecological model
Yang Chen, Anna Fogel, Yue Bi, et al.
Nutrition Research Reviews (2023) Vol. 37, Iss. 2, pp. 376-395
Open Access | Times Cited: 2
SSpoon
Yang Chen, Katherine Fennedy, Anna Fogel, et al.
Proceedings of the ACM on Interactive Mobile Wearable and Ubiquitous Technologies (2022) Vol. 6, Iss. 3, pp. 1-32
Open Access | Times Cited: 4
Influence of candy particle size on oral behaviour
Andrew J. Rosenthal, Ohanna Philippe
Physiology & Behavior (2020) Vol. 225, pp. 113089-113089
Closed Access | Times Cited: 5
Using food to color food: photostability of canistel pulp and its application as a food dye
Fernando Antônio Anjo, Camilla Yara Langer Ogawa, Bianka Rocha Saraiva, et al.
Journal of Food Science and Technology (2024) Vol. 61, Iss. 11, pp. 2205-2214
Closed Access
Sensory research and Temporal Descriptive Methods: Where is this relationship going?
Mara V. Galmarini, Michel Visalli
Science Talks (2024) Vol. 11, pp. 100375-100375
Open Access
Oral processing behavior and dental caries; an insight into a new relationship
Melanie Alazzam, Issam B. Rasheed, S. H. Al-Jundi, et al.
PLoS ONE (2024) Vol. 19, Iss. 7, pp. e0306143-e0306143
Open Access
Bacterial cellulose infusion: A comprehensive investigation into textural, tribological and temporal sensory evaluation of ice creams
Annu Mehta, Lokesh Kumar, Luca Serventi, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136510-136510
Open Access
The Human Oral Cavity and Oral Processing of Foods

Royal Society of Chemistry eBooks (2023), pp. 1-57
Open Access | Times Cited: 1
Validation of a popsicle as a clear fluid to abbreviate preoperative fasting
Eduardo Fabian Rigo, Rosicler Colet, Geciane Toniazzo Backes, et al.
Clinical Nutrition ESPEN (2023) Vol. 59, pp. 154-157
Closed Access | Times Cited: 1
Do consumers perceive the flavors announced on food packages?
Thais Estevão dos Santos, Amanda Menescal, Lauro Melo
European Food Research and Technology (2020) Vol. 246, Iss. 11, pp. 2309-2322
Closed Access
Show me its volatile profile and I will tell you its quality : rapid fingerprinting of food volatilome at the boundary between food industry and sensory perception
Michele Pedrotti
(2020)
Open Access
Combine nicely, consume wisely : The role of single food properties in oral processing behavior, intake and sensory perception of composite foods
Arianne van Eck
(2020)
Open Access
Oral Processing of Dairy Products
Guido Sala, Edzard Scholten
The Royal Society of Chemistry eBooks (2022), pp. 248-282
Closed Access
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