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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:

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

Showing 24 citing articles:

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
3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides
Zhenbin Liu, Xuebing Xing, Haizhen Mo, et al.
Journal of Food Engineering (2022) Vol. 343, pp. 111395-111395
Closed Access | Times Cited: 41
3D-Printed Pea Protein–Based Dysphagia Diet Affected by Different Hydrocolloids
Yaolei Zhu, Lei Chen, Xiaofan Zhang, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 6, pp. 1492-1506
Closed Access | Times Cited: 13
Organoleptic properties and neuroimaging response on the perception of edible gels
Jakub Berčí­k, Vladimí­r Vietoris, Melina Korčok, et al.
Heliyon (2025) Vol. 11, Iss. 1, pp. e41649-e41649
Open Access
Considerations for the Development of Innovative Foods to Improve Nutrition in Older Adults
Mariane Lutz, Guillermo Petzold, Cecilia Albala
Nutrients (2019) Vol. 11, Iss. 6, pp. 1275-1275
Open Access | Times Cited: 29
Formulating protein‐based beverages for the dysphagia diets of the elderly: viscosity, protein quality, in vitro digestion, and consumers acceptability
Paulina Štreimikytė, Milda Keršienė, Viktorija Eisinaitė, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 100, Iss. 10, pp. 3895-3901
Closed Access | Times Cited: 24
Influence of food oral processing, bolus characteristics, and digestive conditions on the protein digestibility of turkey cold meat and fresh cheese
Susana Ribes, Milagros Arnal, Pau Talens
Food Research International (2023) Vol. 173, pp. 113297-113297
Open Access | Times Cited: 8
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
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
A secret of salivary secretions: Multimodal effect of saliva in sensory perception of food
Daria S. Khramova, Sergey V. Popov
European Journal Of Oral Sciences (2021) Vol. 130, Iss. 2
Closed Access | Times Cited: 15
How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adults
Adeline Braud, Ronan Symoneaux, Corinne Patron, et al.
Journal of Texture Studies (2019) Vol. 50, Iss. 4, pp. 271-284
Closed Access | Times Cited: 15
Sensory impairment: Natural result of aging
Melissa Tam, Kadri Koppel
Journal of Sensory Studies (2021) Vol. 36, Iss. 5
Closed Access | Times Cited: 6
Relationship between the perception of complex textural attributes and the bolus properties of cheese
Huifang Cai, Etske Bijl, Guido Sala, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109713-109713
Open Access | Times Cited: 2
Physical properties of a model set of solid, texture‐modified foods
Mats Stading
Journal of Texture Studies (2021) Vol. 52, Iss. 5-6, pp. 578-586
Open Access | Times Cited: 5
Using a natural salivary substitute to improve the swallowability of semi-solid foods: An in vitro and in vivo study
Yurixy Bugarin-Castillo, Pascale Bou Fadel, Anne Saint‐Eve, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110351-110351
Open Access
Bolus rheology of texture adjusted food—Effect of age
Mats Stading, Ana Miljkovic, Johanna Andersson, et al.
Journal of Texture Studies (2023) Vol. 54, Iss. 6, pp. 824-834
Open Access | Times Cited: 1
Food‐related oral discomfort: A cross‐sectional survey assessing the sensory dimension of oral discomfort in French independently living adults
Adeline Braud, Flore Lourtioux, Pierre Picouet, et al.
Journal of Oral Rehabilitation (2021) Vol. 48, Iss. 8, pp. 916-926
Closed Access | Times Cited: 3
Impact de l’incorporation en protéines de légumineuses (pois et fève) dans des produits céréaliers (brioche et génoise) à destination de personnes âgées sur la transformation orale et la digestibilité in vitro des protéines
M. Assad-Bustillos, Carole Tournier, Hubert Chiron, et al.
Cahiers de Nutrition et de Diététique (2020) Vol. 55, Iss. 6, pp. 317-324
Open Access | Times Cited: 2
Relationship among oral health status, bolus formation and food comfortability during consumption of model cheeses in elderly
Lucie Lorieau, Juliane Floury, Chantal Septier, et al.
Food & Function (2021) Vol. 12, Iss. 16, pp. 7379-7389
Closed Access | Times Cited: 2
Comment concevoir et proposer à la personne âgée souffrant de trouble de la salivation et de la mastication une offre alimentaire innovante combinant plaisir à manger et valeur nutritionnelle ? Stratégies et approches scientifiques
Gilles Féron, Mathilde Vandenberghe‐Descamps, Claire Sulmont‐Rossé
Cahiers de Nutrition et de Diététique (2020) Vol. 55, Iss. 6, pp. 295-304
Open Access | Times Cited: 1
Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation
Torrez-Ortiz Katherine Sofia, Luz Indira Sotelo Díaz, Gabriela Cáez‐Ramírez
International Journal of Food Properties (2022) Vol. 25, Iss. 1, pp. 2627-2660
Open Access | Times Cited: 1
Correlation Between the Occlusion Contact, Masticatory Force, and Chewing Time for Different Textures in the Senior Adult Community
Pei‐Chen Lin, Ju‐Hui Wu, Wei‐Ting Chao, et al.
Research Square (Research Square) (2023)
Open Access
Bioengineering Tools to Aid the Study of Oral Processing Deficiencies: A Pathway to Tailored Food Products
Susana Fiszman
Biomedical Journal of Scientific & Technical Research (2019) Vol. 22, Iss. 3
Open Access
Understanding cheese texture : Role of casein hydrolysis and bolus properties
Huifang Cai
(2022)
Open Access
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