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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:

Fracture properties of foods: Experimental considerations and applications to mastication
Clay Swackhamer, Gail M. Bornhorst
Journal of Food Engineering (2019) Vol. 263, pp. 213-226
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Customizing fracture properties of pea-based snacks using 3D printing by varying composition and processing parameters
Aaditya Venkatachalam, Patrick Wilms, Bei Tian, et al.
Food Research International (2025) Vol. 202, pp. 115715-115715
Open Access | Times Cited: 1
Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility
Claire Holland, Peter Ryden, Cathrina H. Edwards, et al.
Foods (2020) Vol. 9, Iss. 2, pp. 201-201
Open Access | Times Cited: 132
A fracture mechanics approach to investigating the crunchy texture of konjac glucomannan gels through imitative chewing tests
Zhenjun Liu, C. T. Sun, Sen Hu, et al.
Food Hydrocolloids (2025), pp. 111212-111212
Closed Access
Understanding the interplay between food structure, intestinal bacterial fermentation and appetite control
Aygul Dagbasi, Aaron M. Lett, Kevin G. Murphy, et al.
Proceedings of The Nutrition Society (2020) Vol. 79, Iss. 4, pp. 514-530
Open Access | Times Cited: 33
Modelling Volume Change and Deformation in Food Products/Processes: An Overview
Emmanuel Purlis, Chiara Cevoli, Angelo Fabbri
Foods (2021) Vol. 10, Iss. 4, pp. 778-778
Open Access | Times Cited: 29
Fatty acid bioaccessibility and structural breakdown fromin vitrodigestion of almond particles
Clay Swackhamer, Zhichao Zhang, Ameer Y. Taha, et al.
Food & Function (2019) Vol. 10, Iss. 8, pp. 5174-5187
Closed Access | Times Cited: 34
Theoretical Puncture Mechanics of Soft Compressible Solids
Stefano Fregonese, Zhiyuan Tong, Sibo Wang, et al.
Journal of Applied Mechanics (2023) Vol. 90, Iss. 11
Open Access | Times Cited: 9
Acoustic signals associated with the multifractal breakage patterns of brittle and crispy foods
Carla Acosta-Ramírez, Evangelina García‐Armenta, Georgina Calderón‐Domínguez, et al.
Journal of Food Engineering (2024) Vol. 379, pp. 112130-112130
Closed Access | Times Cited: 2
Particle size distributions following chewing: Transformation of two-dimensional outcome from optical scanning to volume outcome from sieving
Yifan Zhang, Jingke Jia, Xinmiao Wang, et al.
Journal of Food Engineering (2021) Vol. 309, pp. 110663-110663
Closed Access | Times Cited: 16
Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products
Benedetta Fanesi, Lama Ismaiel, Ancuta Nartea, et al.
Antioxidants (2023) Vol. 12, Iss. 12, pp. 2115-2115
Open Access | Times Cited: 6
Computer simulations of food oral processing to engineer teeth cleaning
Christos Skamniotis, M. Elliott, M.N. Charalambides
Nature Communications (2019) Vol. 10, Iss. 1
Open Access | Times Cited: 19
Experimental and computational models for simulating the oral breakdown of food due to the interaction with molar teeth during the first bite
G. Samaras, D. Bikos, Christos Skamniotis, et al.
Extreme Mechanics Letters (2023) Vol. 62, pp. 102047-102047
Open Access | Times Cited: 5
Mechanical cell disruption of mustard bran suspensions for improved dispersion properties and protein release
Francesco Donsı̀, Krassimir P. Velikov
Food & Function (2020) Vol. 11, Iss. 7, pp. 6273-6284
Closed Access | Times Cited: 15
Learning by Breaking: Food Fracture Anticipation for Robotic Food Manipulation
Reina Ishikawa, Masashi Hamaya, Felix von Drigalski, et al.
IEEE Access (2022) Vol. 10, pp. 99321-99329
Open Access | Times Cited: 7
Oral Physiology and Mastication
Marie‐Agnès Peyron
Springer eBooks (2023), pp. 65-93
Closed Access | Times Cited: 4
Ease of mastication index—Quantification of mastication effort using quality function deployment
Jovan Ilić, Igor Tomašević, Ilija Đjekić
Journal of Texture Studies (2021) Vol. 52, Iss. 4, pp. 447-460
Closed Access | Times Cited: 9
In vitro digestion models for the design of safe and nutritious foods
Uri Lesmes
Advances in food and nutrition research (2023), pp. 179-203
Closed Access | Times Cited: 3
Development and characterization of standardized model, solid foods with varying breakdown rates during gastric digestion
Clay Swackhamer, Raymond Doan, Gail M. Bornhorst
Journal of Food Engineering (2021) Vol. 316, pp. 110827-110827
Open Access | Times Cited: 8
Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different Rates
Dennis Schab, Susann Zahn, Harald Rohm
Materials (2021) Vol. 14, Iss. 14, pp. 3798-3798
Open Access | Times Cited: 7
A Review of In Vitro Methods for Measuring the Glycemic Index of Single Foods: Understanding the Interaction of Mass Transfer and Reaction Engineering by Dimensional Analysis
Yongmei Sun, Chao Zhong, Zelin Zhou, et al.
Processes (2022) Vol. 10, Iss. 4, pp. 759-759
Open Access | Times Cited: 4
Application of a Tensile Test Method to Identify the Ductile-Brittle Transition of Caramel
Dennis Schab, Lydia Tiedemann, Harald Rohm, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3218-3218
Open Access | Times Cited: 4
THE IMPACT OF ASPARAGINASE ON TEXTURAL PROPERTIES OF WHOLEGRAIN CEREAL BISCUITS ENRICHED WITH SEA BUCKTHORN POMACE
Kristí­na Kukurová, Lenka Rerkova, Miona Belović, et al.
Journal of Microbiology Biotechnology and Food Sciences (2023), pp. e9942-e9942
Open Access | Times Cited: 2
Relationship of electromyography (EMG) masticatory variables with sensory texture and instrumental texture parameters of different textured foods
Sarvesh Rustagi, Navdeep Singh Sodhi, Bhavnita Dhillon
Journal of Food Measurement & Characterization (2021) Vol. 16, Iss. 1, pp. 391-399
Closed Access | Times Cited: 5
Correlation between Depth of the Curve of Spee and Some Specific Malocclusion Characteristics in a Population from Sibiu County, Romania—A Cross-Sectional Study
Vasile Calin Arcas, Ioan Țig, Doru Moga, et al.
Journal of Clinical Medicine (2024) Vol. 13, Iss. 10, pp. 2750-2750
Open Access
Resistant starch: Measurement and functionality
Muhammad Adil Farooq, Sushil Dhital
Elsevier eBooks (2024), pp. 263-308
Closed Access
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