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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:

Using ice-cream as an effective vehicle for energy/nutrient delivery in the elderly
Charles Spence, Jordi Navarra, Jozef Youssef
International Journal of Gastronomy and Food Science (2019) Vol. 16, pp. 100140-100140
Open Access | Times Cited: 24

Showing 24 citing articles:

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
Aging and the (Chemical) Senses: Implications for Food Behaviour Amongst Elderly Consumers
Charles Spence, Jozef Youssef
Foods (2021) Vol. 10, Iss. 1, pp. 168-168
Open Access | Times Cited: 38
Quality attributes of high protein ice cream prepared by incorporation of whey protein isolate
Suchismita Roy, Shaik Abdul Hussain, Writdhama Prasad, et al.
Applied Food Research (2021) Vol. 2, Iss. 1, pp. 100029-100029
Open Access | Times Cited: 28
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
Cotton candy: A gastrophysical investigation
Charles Spence, Arume Corujo, Jozef Youssef
International Journal of Gastronomy and Food Science (2019) Vol. 16, pp. 100146-100146
Open Access | Times Cited: 27
WeScream!
Yan Wang, Zhuying Li, Robert Jarvis, et al.
(2020), pp. 951-963
Closed Access | Times Cited: 21
Crossmodal correspondences between typefaces and food preferences drive congruent choices but not among young consumers
Tobias Otterbring, Kristian Rolschau, Elise Frølich Furrebøe, et al.
Food Quality and Preference (2021) Vol. 96, pp. 104376-104376
Open Access | Times Cited: 16
Effects of hydrocolloids on the qualities of pureed banana inflorescences prepared for individuals with dysphagia
Chunkamol Panyayong, Khongsak Srikaeo
Food Hydrocolloids for Health (2023) Vol. 3, pp. 100129-100129
Open Access | Times Cited: 6
Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber
Magdalena Kowalczyk, Agata Znamirowska, Magdalena Buniowska
Foods (2021) Vol. 10, Iss. 3, pp. 678-678
Open Access | Times Cited: 11
Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste‐to‐value‐added SCOBY (symbiotic culture of bacteria and yeast) ice cream
Annu Mehta, Luca Serventi, Lokesh Kumar, et al.
Journal of Sensory Studies (2024) Vol. 39, Iss. 2
Open Access | Times Cited: 1
Sensory acuity: Impact of aging and chronic disease
Charles Spence
Elsevier eBooks (2024), pp. 21-34
Closed Access | Times Cited: 1
What about the Use of Ice Cream as a Supplementary Diet in Chronic Kidney Disease? A Case–Control Study
Daniela Metro, Francesco Corallo, Davide Cardile, et al.
Medical Sciences (2024) Vol. 12, Iss. 2, pp. 22-22
Open Access | Times Cited: 1
Náttúra by Kitchen Theory: An immersive multisensory dining concept
Jozef Youssef, Charles Spence
International Journal of Gastronomy and Food Science (2021) Vol. 24, pp. 100354-100354
Open Access | Times Cited: 9
Unripe banana biomass as a dairy fat partial replacer in vanilla homemade ice cream
Isabela Gomes CARDOSO, Monise Viana Abranches, Mayara Carolline Resende SILVA, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 3
Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber
Magdalena Kowalczyk, Agata Znamirowska, Magdalena Buniowska
(2021)
Open Access | Times Cited: 7
Individual Differences in Chemosensory Perception Amongst Cancer Patients Undergoing Chemotherapy: A Narrative Review
Alba Ruiz-Ceamanos, Charles Spence, Jordi Navarra
Nutrition and Cancer (2022) Vol. 74, Iss. 6, pp. 1927-1941
Open Access | Times Cited: 5
Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance
Roberta Monteiro Caldeira, Roberta Fontanive Miyahira, Camila Faria Lima, et al.
Journal of Culinary Science & Technology (2022) Vol. 21, Iss. 5, pp. 829-843
Open Access | Times Cited: 4
Physicochemical property characterization, amino acid profiling, and sensory evaluation of plant-based ice cream incorporated with soy, pea, and milk proteins
C Ng, Wei Leng, Churn Hian Lim, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 12, pp. 10268-10279
Open Access
Tailoring meat products for the elderly: A comprehensive review
Mustafa M. Farouk, Renyu Zhang, David I Jenkinson, et al.
Meat Science (2024) Vol. 219, pp. 109669-109669
Closed Access
Pureed banana inflorescences and their potential uses in dysphagia diets
Chunkamol Panyayong, Khongsak Srikaeo
Journal of Food Technology Research (2023) Vol. 10, Iss. 1, pp. 25-36
Open Access | Times Cited: 1
The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream
Annu Mehta, Luca Serventi, Lokesh Kumar, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3152-3152
Open Access | Times Cited: 1
Assessing and Managing Unintentional Weight Loss: A Global Survey of Geriatrician Practice and Their Use of Ice Cream to Address It
M Gyenes, I.-Y. Wang, Samir K. Sinha
The Journal of Frailty & Aging (2021), pp. 1-7
Open Access | Times Cited: 1
Physicochemical Property Characterization, Amino Acid Profiling and Sensory Evaluation of Plant-Based Ice Cream Incorporated with Soy, Pea and Milk Proteins
C Ng, Wei Leng, Churn Hian Lim, et al.
(2023)
Closed Access
Application of camellia oil-based diacylglycerol and its solid fractions in soft ice cream
Jia Yang, Qingqing Xu, Yih Phing Khor
International Food Research Journal (2022) Vol. 29, Iss. 6, pp. 1411-1418
Open Access
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