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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:

Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ)
Monica Laureati, Pernilla Sandvik, Valérie L. Almli, et al.
Food Quality and Preference (2019) Vol. 80, pp. 103828-103828
Open Access | Times Cited: 68

Showing 1-25 of 68 citing articles:

Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies
Sohyun Jeong, Jee-Hyun Lee
Current Opinion in Food Science (2021) Vol. 42, pp. 248-256
Open Access | Times Cited: 92
Programmable texture properties of cereal-based snack mediated by 3D printing technology
A. Derossi, Rossella Caporizzi, Maddalena Paolillo, et al.
Journal of Food Engineering (2020) Vol. 289, pp. 110160-110160
Closed Access | Times Cited: 81
3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment
Rodica-Anita Varvara, Katalin Szabo, Dan Cristian Vodnar
Nutrients (2021) Vol. 13, Iss. 10, pp. 3617-3617
Open Access | Times Cited: 65
Green color drives rejection of crackers added with algae in children but not in adults
Rabitti Noemi Sofia, Sandvik Pernilla, Neugart Susanne, et al.
Food Quality and Preference (2025), pp. 105461-105461
Open Access | Times Cited: 1
Neophobia, sensory experience and child’s schemata contribute to food choices
Viviana Finistrella, Nicoletta Gianni, Danilo Fintini, et al.
Eating and Weight Disorders - Studies on Anorexia Bulimia and Obesity (2024) Vol. 29, Iss. 1
Open Access | Times Cited: 6
Food Texture Acceptance, Sensory Sensitivity, and Food Neophobia in Children and Their Parents
Maddalena Cappellotto, Annemarie Olsen
Foods (2021) Vol. 10, Iss. 10, pp. 2327-2327
Open Access | Times Cited: 33
A review on children’s oral texture perception and preferences in foods
Ching Yue Chow, Sigrid Skouw, Anne C. Bech, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 12, pp. 3861-3879
Open Access | Times Cited: 26
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
Bringing down barriers to children’s healthy eating: a critical review of opportunities, within a complex food system
Paula Varela, Sofia de Rosso, Andreia Ferreira Moura, et al.
Nutrition Research Reviews (2023) Vol. 37, Iss. 2, pp. 331-351
Open Access | Times Cited: 12
Development and characterization of high-protein flakes made from Spirulina platensis in instant cereal drinks enriched with probiotic milk powder
Bintang Efrata Aprilia, Dwi Larasatie Nur Fibri, Endang Sutriswati Rahayu
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access
Food Texture Preference and Oral Clefts: A New Perspective from a Case-Control Study
Melanie Alazzam, S.M. Daoud, S. Al-Jundi, et al.
The Cleft Palate-Craniofacial Journal (2025)
Closed Access
Cross-national differences in child food neophobia: A comparison of five European countries
Cristina Proserpio, Valérie L. Almli, Pernilla Sandvik, et al.
Food Quality and Preference (2019) Vol. 81, pp. 103861-103861
Open Access | Times Cited: 34
Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens
Solveig Langsrud, Oddvin Sørheim, Silje Elisabeth Skuland, et al.
PLoS ONE (2020) Vol. 15, Iss. 4, pp. e0230928-e0230928
Open Access | Times Cited: 30
Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?
Cristina Proserpio, Andrea Bresciani, Alessandra Marti, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1680-1680
Open Access | Times Cited: 28
Food oral processing and eating behavior from infancy to childhood: evidence on the role of food texture in the development of healthy eating behavior
Carole Tournier, Ciarán G. Forde
Critical Reviews in Food Science and Nutrition (2023), pp. 1-14
Closed Access | Times Cited: 10
How cartoon characters and claims influence children’s attitude towards a snack vegetable – An explorative cross-cultural comparison between Indonesia and Denmark
Valérie Hémar‐Nicolas, Hanum Putri Hapsari, Stephanie Angka, et al.
Food Quality and Preference (2020) Vol. 87, pp. 104031-104031
Closed Access | Times Cited: 25
Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children’s Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits
Pernilla Sandvik, Monica Laureati, Hannah Jilani, et al.
Foods (2020) Vol. 10, Iss. 1, pp. 21-21
Open Access | Times Cited: 25
Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review
Victoria Norton, Stella Lignou, Lisa Methven
Foods (2021) Vol. 10, Iss. 2, pp. 433-433
Open Access | Times Cited: 21
Assessment of Lingual Tactile Sensitivity in Children and Adults: Methodological Suitability and Challenges
Marta Appiani, Noemi Sofia Rabitti, Lisa Methven, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1594-1594
Open Access | Times Cited: 22
Development and application of specific questions to classify a child as food texture sensitive
Carolyn F. Ross, Victoria A. Surette, Charles B. Bernhard, et al.
Journal of Texture Studies (2021) Vol. 53, Iss. 1, pp. 3-17
Closed Access | Times Cited: 18
Food texture preferences in early childhood: Insights from 3–6 years old children and parents
Ching Yue Chow, Anne C. Bech, Helle Sørensen, et al.
Food Quality and Preference (2023) Vol. 113, pp. 105063-105063
Open Access | Times Cited: 7
Basic taste sensitivity, eating behaviour, food propensity and BMI of preadolescent children: How are they related?
Ervina Ervina, Ingunn Berget, Siv Skeie, et al.
Open Research Europe (2024) Vol. 1, pp. 127-127
Open Access | Times Cited: 2
Oral size perception and texture preferences for particle‐containing foods in children aged 5–12
Ching Yue Chow, Anne C. Bech, Annemarie Olsen, et al.
Journal of Texture Studies (2024) Vol. 55, Iss. 4
Open Access | Times Cited: 2
Investigating goal conflicts in menu planning in Swedish school catering on the pathway to sustainable development
Niina Sundin, Christopher Malefors, Maja Danielsson, et al.
Resources Conservation and Recycling (2022) Vol. 190, pp. 106822-106822
Open Access | Times Cited: 12
Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products
Célia Rocha, José Carlos Ribeiro, Rui Costa Lima, et al.
Food Quality and Preference (2020) Vol. 88, pp. 104083-104083
Closed Access | Times Cited: 17
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