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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:

Texture and satiation: The role of oro-sensory exposure time
Cees de Graaf
Physiology & Behavior (2012) Vol. 107, Iss. 4, pp. 496-501
Closed Access | Times Cited: 177

Showing 1-25 of 177 citing articles:

Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?
Jennifer M. Poti, Michelle A. Méndez, Shu Wen Ng, et al.
American Journal of Clinical Nutrition (2015) Vol. 101, Iss. 6, pp. 1251-1262
Open Access | Times Cited: 447
Ultra-processed foods in human health: a critical appraisal
Michael J. Gibney, Ciarán G. Forde, Deirdre Mullally, et al.
American Journal of Clinical Nutrition (2017) Vol. 106, Iss. 3, pp. 717-724
Open Access | Times Cited: 234
Mediterranean Diet-Based Interventions to Improve Anthropometric and Obesity Indicators in Children and Adolescents: A Systematic Review with Meta-Analysis of Randomized Controlled Trials
José Francisco López‐Gil, Antônio García‐Hermoso, Mercedes Sotos‐Prieto, et al.
Advances in Nutrition (2023) Vol. 14, Iss. 4, pp. 858-869
Open Access | Times Cited: 47
The silver sensory experience – A review of senior consumers’ food perception, liking and intake
Esmée L. Doets, Stefanie Kremer
Food Quality and Preference (2015) Vol. 48, pp. 316-332
Closed Access | Times Cited: 128
Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods
Ciarán G. Forde, Monica Mars, Cees de Graaf
Current Developments in Nutrition (2020) Vol. 4, Iss. 3, pp. nzaa019-nzaa019
Open Access | Times Cited: 125
Functional food microstructures for macronutrient release and delivery
J.E. Norton, G. Espinosa, Rowan Watson, et al.
Food & Function (2015) Vol. 6, Iss. 3, pp. 663-678
Closed Access | Times Cited: 123
The Role of the Japanese Traditional Diet in Healthy and Sustainable Dietary Patterns around the World
Ana Gabriel, Kumiko Ninomiya, Hisayuki Uneyama
Nutrients (2018) Vol. 10, Iss. 2, pp. 173-173
Open Access | Times Cited: 119
Faster eating rates are associated with higher energy intakes during anad libitummeal, higher BMI and greater adiposity among 4·5-year-old children: results from the Growing Up in Singapore Towards Healthy Outcomes (GUSTO) cohort
Anna Fogel, Ai Ting Goh, Lisa R. Fries, et al.
British Journal Of Nutrition (2017) Vol. 117, Iss. 7, pp. 1042-1051
Open Access | Times Cited: 105
Designing foods for satiety: The roles of food structure and oral processing in satiation and satiety
Caroline Campbell, Ty B. Wagoner, E. Allen Foegeding
Food Structure (2016) Vol. 13, pp. 1-12
Open Access | Times Cited: 89
Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods
Ciarán G. Forde, Claudia Leong, E. Chia-Ming, et al.
Food & Function (2016) Vol. 8, Iss. 2, pp. 595-606
Closed Access | Times Cited: 88
Influence of Sensory Properties in Moderating Eating Behaviors and Food Intake
Ciarán G. Forde, Kees de Graaf
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 58
Variation in the Oral Processing of Everyday Meals Is Associated with Fullness and Meal Size; A Potential Nudge to Reduce Energy Intake?
Danielle Ferriday, Matthew L. Bosworth, Nicolas Godinot, et al.
Nutrients (2016) Vol. 8, Iss. 5, pp. 315-315
Open Access | Times Cited: 78
The Role of Whole Grains in Body Weight Regulation
J. Philip Karl, Edward Saltzman
Advances in Nutrition (2012) Vol. 3, Iss. 5, pp. 697-707
Open Access | Times Cited: 75
From perception to ingestion; the role of sensory properties in energy selection, eating behaviour and food intake
Ciarán G. Forde
Food Quality and Preference (2018) Vol. 66, pp. 171-177
Closed Access | Times Cited: 73
Vegetables and other core food groups: A comparison of key flavour and texture properties
A.A.M. Poelman, Conor M. Delahunty, Cees de Graaf
Food Quality and Preference (2016) Vol. 56, pp. 1-7
Closed Access | Times Cited: 72
External cues challenging the internal appetite control system—Overview and practical implications
E.M. Bilman, Ellen van Kleef, J.C.M. van Trijp
Critical Reviews in Food Science and Nutrition (2015) Vol. 57, Iss. 13, pp. 2825-2834
Open Access | Times Cited: 69
The Governor has a sweet tooth – Mouth sensing of nutrients to enhance sports performance
Louise M. Burke, Ronald J. Maughan
European Journal of Sport Science (2014) Vol. 15, Iss. 1, pp. 29-40
Closed Access | Times Cited: 67
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
Tactile suppression in goal-directed movement
Georgiana Juravle, Gordon Binsted, Charles Spence
Psychonomic Bulletin & Review (2016) Vol. 24, Iss. 4, pp. 1060-1076
Open Access | Times Cited: 65
Pleasure and the Control of Food Intake: An Embodied Cognition Approach to Consumer Self‐Regulation
Olivia Petit, Frédéric Basso, Dwight Merunka, et al.
Psychology and Marketing (2016) Vol. 33, Iss. 8, pp. 608-619
Open Access | Times Cited: 64
Effects of liquid oil vs. oleogel co-ingested with a carbohydrate-rich meal on human blood triglycerides, glucose, insulin and appetite
Sze‐Yen Tan, Elaine Peh, Alejandro G. Marangoni, et al.
Food & Function (2016) Vol. 8, Iss. 1, pp. 241-249
Open Access | Times Cited: 62
The Importance of Food Processing and Eating Behavior in Promoting Healthy and Sustainable Diets
Ciarán G. Forde, Eric A. Decker
Annual Review of Nutrition (2022) Vol. 42, Iss. 1, pp. 377-399
Open Access | Times Cited: 37
Enrichment of biscuits and juice with oat β-glucan enhances postprandial satiety
Saara Pentikäinen, Leila Karhunen, Laura Flander, et al.
Appetite (2014) Vol. 75, pp. 150-156
Closed Access | Times Cited: 63
AWE-somes: All Water Emulsion Bodies with Permeable Shells and Selective Compartments
Sarah D. Hann, Kathleen J. Stebe, Daeyeon Lee
ACS Applied Materials & Interfaces (2017) Vol. 9, Iss. 29, pp. 25023-25028
Closed Access | Times Cited: 56
Measuring Satiation and Satiety
Ciarán G. Forde
Elsevier eBooks (2018), pp. 151-182
Closed Access | Times Cited: 53
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