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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:

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

Showing 1-25 of 40 citing articles:

Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus
Olivia Ménard, Uri Lesmes, Carmit Shani-Levi, et al.
Food & Function (2023) Vol. 14, Iss. 10, pp. 4569-4582
Open Access | Times Cited: 43
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: 87
Compositional, structural design and nutritional aspects of texture-modified foods for the elderly
Marta Gallego, José Manuel Barat Baviera, Raúl Grau, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 152-163
Open Access | Times Cited: 83
Factors influencing independent older adults (un)healthy food choices: A systematic review and research agenda
Gerarda Caso, Riccardo Vecchio
Food Research International (2022) Vol. 158, pp. 111476-111476
Closed Access | Times Cited: 40
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
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
Investigating oral somatosensory perception and oral symptoms of head and neck cancer patients: insights on eating behaviour
Reisya Rizki Riantiningtyas, Anestis Dougkas, Wender L.P. Bredie, et al.
Supportive Care in Cancer (2024) Vol. 32, Iss. 5
Open Access | Times Cited: 5
Impact of pectin or xanthan addition to mashed potatoes gelled with κ-carrageenan on texture and rheology, oral processing behavior, bolus properties and in mouth starch digestibility
Daria S. Khramova, Fedor Vityazev, Natalya V. Zueva, et al.
International Journal of Biological Macromolecules (2025), pp. 142349-142349
Closed Access
Oral processing and dynamics of texture perception in commercial gluten-free breads
Patricia Puerta, Laura Laguna, Beatríz Villegas, et al.
Food Research International (2020) Vol. 134, pp. 109233-109233
Open Access | Times Cited: 33
Can tribology be a tool to help tailor food for elderly population?
Andrea Araiza‐Calahorra, Alan R. Mackie, Gilles Feron, et al.
Current Opinion in Food Science (2022) Vol. 49, pp. 100968-100968
Open Access | Times Cited: 20
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
Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly
M. Assad-Bustillos, Juliette Palier, Hanitra Rabesona, et al.
Journal of Texture Studies (2019) Vol. 51, Iss. 1, pp. 134-143
Open Access | Times Cited: 29
Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status
M. Assad-Bustillos, Carole Tournier, Gilles Féron, et al.
Food Hydrocolloids (2019) Vol. 91, pp. 153-165
Open Access | Times Cited: 27
Oral processing of bread: Implications of designing healthier bread products
Jing Gao, Weibiao Zhou
Trends in Food Science & Technology (2021) Vol. 112, pp. 720-734
Closed Access | Times Cited: 21
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
Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture
Lucie Lorieau, Chantal Septier, Aurélie Laguerre, et al.
Food Research International (2018) Vol. 111, pp. 31-38
Closed Access | Times Cited: 24
Bolus rheology of texture‐modified food: Effect of degree of modification
Mats Stading
Journal of Texture Studies (2021) Vol. 52, Iss. 5-6, pp. 540-551
Open Access | Times Cited: 19
Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities
James Makame, Tanita Botha, Mohammad Naushad Emmambux, et al.
Foods (2019) Vol. 8, Iss. 6, pp. 221-221
Open Access | Times Cited: 20
Eulerian-Lagrangian finite element modelling of food flow-fracture in the stomach to engineer digestion
Christos Skamniotis, Cathrina H. Edwards, Serafim Bakalis, et al.
Innovative Food Science & Emerging Technologies (2020) Vol. 66, pp. 102510-102510
Closed Access | Times Cited: 18
Bioaccessibility of Plant Sterols in Wholemeal Rye Bread Using the INFOGEST Protocol: Influence of Oral Phase and Enzymes of Lipid Metabolism
Nerea Faubel, Mussa Makran, Antonio Cilla, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 41, pp. 13223-13232
Open Access | Times Cited: 12
Steering protein and carbohydrate digestibility by food design to address elderly needs: The case of pea protein enriched bread
Martina Moretton, Marilisa Alongi, Niccolò Renoldi, et al.
LWT (2023) Vol. 190, pp. 115530-115530
Open Access | Times Cited: 6
Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health status
M. Assad-Bustillos, Carole Tournier, Juliette Palier, et al.
Food & Function (2020) Vol. 11, Iss. 5, pp. 4535-4547
Closed Access | Times Cited: 16
Impact of protein reinforcement on the deformation of soft cereal foods under chewing conditions studied by X-ray tomography and finite element modelling
M. Assad-Bustillos, Sofiane Guessasma, Anne-Laure Réguerre, et al.
Journal of Food Engineering (2020) Vol. 286, pp. 110108-110108
Open Access | Times Cited: 13
Rheological properties of artificial boluses of cereal foods enriched with legume proteins
Florence Gibouin, R.G.M. van der Sman, J. L. Benedito, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107096-107096
Open Access | Times Cited: 12
Artificial Oral Processing of Extruded Pea Flour Snacks
Magdalena Kristiawan, Guy Della Valle, Anne-Laure Réguerre, et al.
Food Engineering Reviews (2020) Vol. 13, Iss. 1, pp. 247-261
Closed Access | Times Cited: 9
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