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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:

Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently
Eva C. Ketel, Monica G. Aguayo-Mendoza, René A. de Wijk, et al.
Food Research International (2019) Vol. 119, pp. 143-151
Closed Access | Times Cited: 82

Showing 1-25 of 82 citing articles:

Customers response to online food delivery services during COVID‐19 outbreak using binary logistic regression
Sangeeta Mehrolia, Subburaj Alagarsamy, Vijay Mallikraj Solaikutty
International Journal of Consumer Studies (2020) Vol. 45, Iss. 3, pp. 396-408
Open Access | Times Cited: 270
A review on the food digestion in the digestive tract and the used in vitro models
İlkay Şensoy
Current Research in Food Science (2021) Vol. 4, pp. 308-319
Open Access | Times Cited: 232
Application of food texture to moderate oral processing behaviors and energy intake
Dieuwerke P. Bolhuis, Ciarán G. Forde
Trends in Food Science & Technology (2020) Vol. 106, pp. 445-456
Open Access | Times Cited: 108
Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses
Ciarán G. Forde, Dieuwerke P. Bolhuis
Current Nutrition Reports (2022) Vol. 11, Iss. 2, pp. 124-132
Open Access | Times Cited: 45
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
Shape up! How shape, size and addition of condiments influence eating behavior towards vegetables
Arianne van Eck, Christien Wijne, Vincenzo Fogliano, et al.
Food & Function (2019) Vol. 10, Iss. 9, pp. 5739-5751
Open Access | Times Cited: 47
How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age
Monica G. Aguayo-Mendoza, Marco Santagiuliana, Xian Ong, et al.
Food Research International (2020) Vol. 134, pp. 109213-109213
Open Access | Times Cited: 47
Relating oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior
Eva C. Ketel, René A. de Wijk, Cees de Graaf, et al.
Physiology & Behavior (2019) Vol. 215, pp. 112766-112766
Open Access | Times Cited: 44
Influence of meat texture on oral processing and bolus formation
Nelum Pematilleke, Mandeep Kaur, Benu Adhikari, et al.
Journal of Food Engineering (2020) Vol. 283, pp. 110038-110038
Closed Access | Times Cited: 43
Oral processing behavior, sensory perception and intake of composite foods
Arianne van Eck, Markus Stieger
Trends in Food Science & Technology (2020) Vol. 106, pp. 219-231
Open Access | Times Cited: 42
Association between Self-Reported Eating Rate, Energy Intake, and Cardiovascular Risk Factors in a Multi-Ethnic Asian Population
Pey Sze Teo, Rob M. van Dam, Clare Whitton, et al.
Nutrients (2020) Vol. 12, Iss. 4, pp. 1080-1080
Open Access | Times Cited: 39
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
The role of guar gum on sensory perception, on food function, and on the development of dysphagia supplements – A review
Athina Theocharidou, Ioannis Mourtzinos, Christos Ritzoulis
Food Hydrocolloids for Health (2022) Vol. 2, pp. 100053-100053
Open Access | Times Cited: 27
Individual variations in eating rate and oral processing behaviours and their association with energy intake and appetite in older adults (≥ 65 years old)
Dimitra Zannidi, Lisa Methven, Jayne V. Woodside, et al.
Appetite (2025), pp. 107917-107917
Open Access
COMPARATIVE EVALUATION OF MASTICATORY EFFICIENCY AND NUTRITIONAL STATUS OF PATIENTS BEFORE AND AFTER A FULL MOUTH REHABILITATAION -PROSPECTIVE CLINICAL TRIAL
Varun Wadhwani, Deepak Nallaswamy, Suresh Venugopalan, et al.
BULLETIN OF STOMATOLOGY AND MAXILLOFACIAL SURGERY (2025), pp. 89-98
Closed Access
How do culinary methods affect quality and oral processing characteristics of pork ham?
Ilija Đjekić, Jovan Ilić, José M. Lorenzo, et al.
Journal of Texture Studies (2020) Vol. 52, Iss. 1, pp. 36-44
Closed Access | Times Cited: 37
Effects of Oro-Sensory Exposure on Satiation and Underlying Neurophysiological Mechanisms—What Do We Know So Far?
Marlou Lasschuijt, Kees de Graaf, Monica Mars
Nutrients (2021) Vol. 13, Iss. 5, pp. 1391-1391
Open Access | Times Cited: 31
Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs
Jovan Ilić, Ilija Đjekić, Igor Tomašević, et al.
Annual Review of Food Science and Technology (2021) Vol. 13, Iss. 1, pp. 193-215
Open Access | Times Cited: 31
Importance of physical and functional properties of foods targeted to seniors
J. Grochowicz, Anna Fabisiak, Adam Ekielski
Journal of Future Foods (2021) Vol. 1, Iss. 2, pp. 146-155
Open Access | Times Cited: 28
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
Exploring Meal and Snacking Behaviour of Older Adults in Australia and China
Behannis Mena, Hollis Ashman, Frank R. Dunshea, et al.
Foods (2020) Vol. 9, Iss. 4, pp. 426-426
Open Access | Times Cited: 27
Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham
Jovan Ilić, Igor Tomašević, Ilija Đjekić
Meat Science (2022) Vol. 188, pp. 108805-108805
Closed Access | Times Cited: 17
Average thickness of the bones of the human neurocranium: development of reference measurements to assist with blunt force trauma interpretations
Samantha K. Rowbotham, Calvin Gerald Mole, Diana Tieppo, et al.
International Journal of Legal Medicine (2022) Vol. 137, Iss. 1, pp. 195-213
Closed Access | Times Cited: 16
Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReader™ and biometrics
Behannis Mena, Damir D. Torrico, Scott C. Hutchings, et al.
Meat Science (2023) Vol. 199, pp. 109124-109124
Closed Access | Times Cited: 10
The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrots
Yao Chen, Edoardo Capuano, Markus Stieger
Food Research International (2024) Vol. 179, pp. 114051-114051
Open Access | Times Cited: 3
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