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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:

A quantitative assessment of the eating capability in the elderly individuals
Laura Laguna, Anwesha Sarkar, Gràcia Artigas, et al.
Physiology & Behavior (2015) Vol. 147, pp. 274-281
Open Access | Times Cited: 67

Showing 1-25 of 67 citing articles:

Aging‐related changes in quantity and quality of saliva: Where do we stand in our understanding?
Feng Xu, Laura Laguna, Anwesha Sarkar
Journal of Texture Studies (2018) Vol. 50, Iss. 1, pp. 27-35
Open Access | Times Cited: 231
Salivary functions in mastication, taste and textural perception, swallowing and initial digestion
Anne Marie Lynge Pedersen, CE Sørensen, Gordon Proctor, et al.
Oral Diseases (2018) Vol. 24, Iss. 8, pp. 1399-1416
Open Access | Times Cited: 203
Oral frailty and its determinants in older age: a systematic review
Vittorio Dibello, Roberta Zupo, Rodolfo Sardone, et al.
The Lancet Healthy Longevity (2021) Vol. 2, Iss. 8, pp. e507-e520
Open Access | Times Cited: 192
Lubrication of soft oral surfaces
Anwesha Sarkar, Efrén Andablo-Reyes, Michael Bryant, et al.
Current Opinion in Colloid & Interface Science (2019) Vol. 39, pp. 61-75
Open Access | Times Cited: 148
Food oral processing: Recent developments and challenges
Xinmiao Wang, Jianshe Chen
Current Opinion in Colloid & Interface Science (2017) Vol. 28, pp. 22-30
Closed Access | Times Cited: 87
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: 83
The predictive value of masticatory function for adverse health outcomes in older adults: a systematic review
Menke J. de Smit, Willemke Nijholt, Mieke H. Bakker, et al.
The journal of nutrition health & aging (2024) Vol. 28, Iss. 5, pp. 100210-100210
Open Access | Times Cited: 11
Oral tribology: update on the relevance to study astringency in wines
Laura Laguna, Anwesha Sarkar
Tribology - Materials Surfaces & Interfaces (2017) Vol. 11, Iss. 2, pp. 116-123
Open Access | Times Cited: 62
Gellan gum: A new member in the dysphagia thickener family
Ophelie Torres, Ayuri Yamada, Neil M. Rigby, et al.
Biotribology (2019) Vol. 17, pp. 8-18
Open Access | Times Cited: 62
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
Measuring eating capability, liking and difficulty perception of older adults: A textural consideration
Laura Laguna, Marion M. Hetherington, Jianshe Chen, et al.
Food Quality and Preference (2016) Vol. 53, pp. 47-56
Open Access | Times Cited: 57
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
Variability in tongue pressure among elderly and young healthy cohorts: A systematic review and meta‐analysis
Itsuka Arakawa, Kensuke Igarashi, Yoshiki Imamura, et al.
Journal of Oral Rehabilitation (2020) Vol. 48, Iss. 4, pp. 430-448
Open Access | Times Cited: 39
Elderly Perception of Protein Products in Relation to Their Neophobic Attitude and Nutritional Protein Knowledge
Elizabeth Carrillo, Amparo Tárrega
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength
Laura Laguna, Richard Asensio Barrowclough, Jianshe Chen, et al.
Journal of Texture Studies (2016) Vol. 47, Iss. 5, pp. 413-422
Open Access | Times Cited: 44
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
Number of remaining teeth and health-related quality of life: the Korean National Health and Nutrition Examination Survey 2010–2012
Hyo-Eun Park, Hye Young Song, Kyungdo Han, et al.
Health and Quality of Life Outcomes (2019) Vol. 17, Iss. 1
Open Access | Times Cited: 39
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
Within-subject assessment of swallowing threshold and efficiency for maxillary implant assisted overdentures with and without palatal coverage
Abdallah Mohammed Ibrahim, Elsayed Abdallah Abdel-Khalek, Osama Askar
Clinical Oral Investigations (2025) Vol. 29, Iss. 5
Open Access
Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time
Laura Laguna, Anwesha Sarkar
Food Hydrocolloids (2016) Vol. 61, pp. 286-299
Open Access | Times Cited: 37
Associations of general health conditions with masticatory performance and maximum bite force in older adults: A systematic review of cross-sectional studies
Yanpin Fan, Xin Shu, Kcm Leung, et al.
Journal of Dentistry (2022) Vol. 123, pp. 104186-104186
Open Access | Times Cited: 16
Relationships between oral function, dietary intake and nutritional status in older adults aged 75 years and above: a cross-sectional study
Wu Xiaoqing, Yanqiu Xu, Yajun Liu, et al.
BMC Public Health (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 3
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
Towards human well-being through proper chewing and safe swallowing: multidisciplinary empowerment of food design
Dongxiao Sun‐Waterhouse, Wenyi Kang, Changyang Ma, et al.
Journal of Future Foods (2021) Vol. 1, Iss. 1, pp. 1-24
Open Access | Times Cited: 20
Oral processing in elderly: understanding eating capability to drive future food texture modifications
Anwesha Sarkar
Proceedings of The Nutrition Society (2018) Vol. 78, Iss. 3, pp. 329-339
Open Access | Times Cited: 23
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