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:
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
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
Showing 7 citing articles:
Designing healthier and more sustainable ultraprocessed foods
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Open Access | Times Cited: 10
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Open Access | Times Cited: 10
Spread it on thick? Relative effects of condiment addition and slice thickness on eating rate of bread
Dieuwerke P. Bolhuis, Matthijs Dekker, Stefano Renzetti
Food & Function (2024) Vol. 15, Iss. 7, pp. 3838-3847
Open Access | Times Cited: 2
Dieuwerke P. Bolhuis, Matthijs Dekker, Stefano Renzetti
Food & Function (2024) Vol. 15, Iss. 7, pp. 3838-3847
Open Access | Times Cited: 2
Impact of microstructure of whey protein gels on in vitro gastric protein digestion is sustained after oral structural breakdown by mastication
Dan Liu, Anja E.M. Janssen, Paul A.M. Smeets, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110619-110619
Open Access | Times Cited: 2
Dan Liu, Anja E.M. Janssen, Paul A.M. Smeets, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110619-110619
Open Access | Times Cited: 2
Serving a dip with a salty snack promotes energy intake
Madeline M. Harper, Paige M. Cunningham, John E. Hayes
Food Quality and Preference (2024) Vol. 120, pp. 105257-105257
Closed Access | Times Cited: 1
Madeline M. Harper, Paige M. Cunningham, John E. Hayes
Food Quality and Preference (2024) Vol. 120, pp. 105257-105257
Closed Access | Times Cited: 1
‘Better living through sensory’; how sensory cues moderate our eating behaviour, food intake and health
Ciarán G. Forde
Science Talks (2024) Vol. 10, pp. 100349-100349
Open Access | Times Cited: 1
Ciarán G. Forde
Science Talks (2024) Vol. 10, pp. 100349-100349
Open Access | Times Cited: 1
Liking and sensory determinants of perceived naturalness and healthiness. A study on pizzas with young adults in a natural eating environment
Anne Saint‐Eve, Isabelle Souchon, Louis‐Georges Soler, et al.
Food Quality and Preference (2024) Vol. 123, pp. 105330-105330
Open Access | Times Cited: 1
Anne Saint‐Eve, Isabelle Souchon, Louis‐Georges Soler, et al.
Food Quality and Preference (2024) Vol. 123, pp. 105330-105330
Open Access | Times Cited: 1
The eating rate of bread predicted from its sensory texture and physical properties
Lise A.J. Heuven, Matthijs Dekker, Stefano Renzetti, et al.
Food & Function (2024)
Open Access
Lise A.J. Heuven, Matthijs Dekker, Stefano Renzetti, et al.
Food & Function (2024)
Open Access
