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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:

Behavioral and physiological determinants of food choice and consumption at sensitive periods of the life span, a focus on infants and elderly
Camille Schwartz, Mathilde Vandenberghe‐Descamps, Claire Sulmont‐Rossé, et al.
Innovative Food Science & Emerging Technologies (2017) Vol. 46, pp. 91-106
Closed Access | Times Cited: 67

Showing 1-25 of 67 citing articles:

Approaching 100 years of sensory and consumer science: Developments and ongoing issues
Herbert L. Meiselman, Sara R. Jaeger, B. Thomas Carr, et al.
Food Quality and Preference (2022) Vol. 100, pp. 104614-104614
Closed Access | Times Cited: 45
Food for the elderly based on sensory perception: A review
Fangwei Liu, Junyi Yin, Junqiao Wang, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1550-1558
Open Access | Times Cited: 42
An Umbrella Review of Systematic Reviews on Food Choice and Nutrition Published between 2017 and-2019
Federico J.A. Pérez-Cueto
Nutrients (2019) Vol. 11, Iss. 10, pp. 2398-2398
Open Access | Times Cited: 66
Functional Food for Elderly High in Antioxidant and Chicken Eggshell Calcium to Reduce the Risk of Osteoporosis—A Narrative Review
Marcellus Arnold, Yolanda Victoria Rajagukguk, Anna Gramza‐Michałowska
Foods (2021) Vol. 10, Iss. 3, pp. 656-656
Open Access | Times Cited: 47
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
Effects of isolated pea protein on honeyed red ginseng manufactured by 3D printing for patients with dysphagia
Jiyoon Kim, Jung Soo Kim, Jeong‐Ho Lim, et al.
LWT (2023) Vol. 191, pp. 115570-115570
Open Access | Times Cited: 16
Longitudinal study on acceptance of food textures between 6 and 18 months
Lauriane Demonteil, Carole Tournier, Agnès Marduel, et al.
Food Quality and Preference (2018) Vol. 71, pp. 54-65
Open Access | Times Cited: 48
Investigating the eating patterns and expectations for the 60+: Insights for the development of new “ready-to-eat” products
Inayara Beatriz Araújo Martins, Marcela de Alcântara, Renata Torrezan, et al.
Food Quality and Preference (2025) Vol. 126, pp. 105423-105423
Closed Access
Factors affecting behaviors during complementary feeding in infants and children aged 6–24 months
Yağmur Demirel Özbek, İsa Çelik, Aysenur Sahin Bilgin
PLoS ONE (2025) Vol. 20, Iss. 1, pp. e0314694-e0314694
Open Access
Design and assessment of protein-fortified recipes for community-dwelling older adults to prevent the onset of undernutrition
Alexia Geny, Shiori Koga, Rachel Smith, et al.
Food Research International (2025) Vol. 202, pp. 115558-115558
Closed Access
Dietary fiber-based products: Microbiota-oriented intervention
Huizi Tan, Chao Yang, Shaoping Nie
Elsevier eBooks (2025), pp. 381-389
Closed Access
Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB +): a cross-sectional study
Patrick Ndovie, Smith G. Nkhata, Numeri Geresomo, et al.
BMC Nutrition (2025) Vol. 11, Iss. 1
Open Access
Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables
Alyssa J. Bakke, Cody A. Stubbs, Elliott H. McDowell, et al.
Appetite (2018) Vol. 126, pp. 90-101
Closed Access | Times Cited: 41
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
Picky eating in Swedish preschoolers of different weight status: application of two new screening cut-offs
Pernilla Sandvik, Anna Ek, Maria Somaraki, et al.
International Journal of Behavioral Nutrition and Physical Activity (2018) Vol. 15, Iss. 1
Open Access | Times Cited: 34
Eating in Season—A Lever of Sustainability? An Interview Study on the Social Perception of Seasonal Consumption
Faustine Régnier, Anne-Laure Dalstein, Clémence Rouballay, et al.
Sustainability (2022) Vol. 14, Iss. 9, pp. 5379-5379
Open Access | Times Cited: 16
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: 9
Patterns and predictors of food texture introduction in French children aged 4–36 months
Lauriane Demonteil, Eléa Ksiazek, Agnès Marduel, et al.
British Journal Of Nutrition (2018) Vol. 120, Iss. 9, pp. 1065-1077
Open Access | Times Cited: 29
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
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
Breaking the vicious circle of diet, malnutrition and oral health for the independent elderly
Μαρία Αντωνιάδου, Theodoros Varzakas
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 19, pp. 3233-3255
Closed Access | Times Cited: 25
Brown goat yogurt: Metabolomics, peptidomics, and sensory changes during production
Rongqi Zhang, Wei Jia
Journal of Dairy Science (2022) Vol. 106, Iss. 3, pp. 1712-1733
Open Access | Times Cited: 14
Capturing the impact of oral processing behaviour on consumption time and dynamic sensory perception of ice creams differing in hardness
Marion Doyennette, Monica G. Aguayo-Mendoza, Ann-Marie Williamson, et al.
Food Quality and Preference (2019) Vol. 78, pp. 103721-103721
Closed Access | Times Cited: 25
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
Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva
Mei Wang, Chantal Septier, Hélène Brignot, et al.
Molecules (2022) Vol. 27, Iss. 5, pp. 1617-1617
Open Access | Times Cited: 13
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