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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:

Electromyography analysis of natural mastication behavior using varying mouthful quantities of two types of gels
Kaoru Kohyama, Zhihong Gao, Sayaka Ishihara, et al.
Physiology & Behavior (2016) Vol. 161, pp. 174-182
Closed Access | Times Cited: 22

Showing 22 citing articles:

Perception and measurement of food texture: Solid foods
Katsuyoshi Nishinari, Yapeng Fang
Journal of Texture Studies (2018) Vol. 49, Iss. 2, pp. 160-201
Open Access | Times Cited: 137
Understanding the oral processing of solid foods: Insights from food structure
Qing Guo
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 3, pp. 2941-2967
Closed Access | Times Cited: 37
Facial EMG Correlates of Subjective Hedonic Responses During Food Consumption
Wataru Sato, Kazusa Minemoto, Akira Ikegami, et al.
Nutrients (2020) Vol. 12, Iss. 4, pp. 1174-1174
Open Access | Times Cited: 33
Linking oral processing behavior to bolus properties and dynamic sensory perception of processed cheeses with bell pepper pieces
Monica G. Aguayo-Mendoza, Georgia Chatonidi, Betina Piqueras‐Fiszman, et al.
Food Quality and Preference (2020) Vol. 88, pp. 104084-104084
Open Access | Times Cited: 29
The influence of food hardness on the physiological parameters of mastication: A systematic review
Ingrid Tonni, Giulia Ricciardi, Maria Grazia Piancino, et al.
Archives of Oral Biology (2020) Vol. 120, pp. 104903-104903
Closed Access | Times Cited: 25
Effects of textured food masticatory performance in older people with different dental conditions
Young-Sook Park, Hanpyo Hong, Soorack Ryu, et al.
BMC Geriatrics (2022) Vol. 22, Iss. 1
Open Access | Times Cited: 14
Relationships Between Mechanical Properties Obtained from Compression Test and Electromyography Variables During Natural Oral Processing of Gellan Gum Gels
Kaoru Kohyama, Zhihong Gao, Takashi Watanabe, et al.
Journal of Texture Studies (2016) Vol. 48, Iss. 1, pp. 66-75
Closed Access | Times Cited: 20
Facial EMG Activity Is Associated with Hedonic Experiences but Not Nutritional Values While Viewing Food Images
Wataru Sato, Sakiko Yoshikawa, Tohru Fushiki
Nutrients (2020) Vol. 13, Iss. 1, pp. 11-11
Open Access | Times Cited: 15
Enrichment of Agar Gel with Antioxidant Pectin from Fireweed: Mechanical and Rheological Properties, Simulated Digestibility, and Oral Processing
Sergey V. Popov, В. В. Смирнов, Nikita M. Paderin, et al.
Gels (2022) Vol. 8, Iss. 11, pp. 708-708
Open Access | Times Cited: 8
Oral Physiology and Mastication
Marie‐Agnès Peyron
Springer eBooks (2023), pp. 65-93
Closed Access | Times Cited: 4
A dynamic in vitro oral mastication system to study the oral processing behavior of soft foods
Vijayakumar Raja, S.R. Priyadarshini, J.A. Moses, et al.
Food & Function (2022) Vol. 13, Iss. 20, pp. 10426-10438
Closed Access | Times Cited: 7
What Happens to Swallowing Muscles after Stroke?: A Prospective Randomized Controlled Electrophysiological Study
EbruKaraca Umay, Volkan Yılmaz, İbrahim Gündoğdu, et al.
Neurology India (2019) Vol. 67, Iss. 6, pp. 1459-1459
Closed Access | Times Cited: 10
Modification of Masticatory Rhythmicity Leading to the Initiation of the Swallowing Reflex in Humans
M Yoneda, Kazuya Saitoh
Dysphagia (2017) Vol. 33, Iss. 3, pp. 358-368
Closed Access | Times Cited: 8
Effect of maximal voluntary tongue pressure and mechanical properties of gels on tongue pressure production when squeezing gels
Kazuhiro Murakami, Kazuhiro Hori, Fumiko Uehara, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107323-107323
Open Access | Times Cited: 7
Facial Electromyography in Food Research in a Behavioral and MR Setting
Emilio Chiappini, Giorgia Silani, Johan N. Lundström, et al.
Methods and protocols in food science (2023), pp. 185-201
Closed Access | Times Cited: 2
Crosstalk in Facial EMG and Its Reduction Using ICA
Wataru Sato, Takanori Kochiyama
Sensors (2023) Vol. 23, Iss. 5, pp. 2720-2720
Open Access | Times Cited: 2
Brow and Masticatory Muscle Activity Senses Subjective Hedonic Experiences during Food Consumption
Wataru Sato, Akira Ikegami, Sayaka Ishihara, et al.
Nutrients (2021) Vol. 13, Iss. 12, pp. 4216-4216
Open Access | Times Cited: 3
Subjective-Physiological Coherence during Food Consumption in Older Adults
Akie Saito, Wataru Sato, Akira Ikegami, et al.
Nutrients (2022) Vol. 14, Iss. 22, pp. 4736-4736
Open Access | Times Cited: 2
Differentiation of Feeding Behaviors Based on Masseter and Supra-Hyoid Muscle Activity
Fumiko Uehara, Kazuhiro Hori, Kazuhiro Murakami, et al.
Frontiers in Physiology (2020) Vol. 11
Open Access | Times Cited: 2
The Effect of Oral Tactile Sensitivity on Texture Perception and Mastication Behavior in Humans
Grace E. Shupe, Arran Wilson, Curtis R. Luckett
bioRxiv (Cold Spring Harbor Laboratory) (2018)
Open Access
Mastication Characteristics of Cooked Rice Prepared from High-quality Cultivars
Kaoru Kohyama, Hajime Goto, Keitaro Suzuki
Food Science and Technology Research (2019) Vol. 25, Iss. 4, pp. 507-517
Open Access
Characterization of palatability and ease of deglutition of the five basic tastes by partial least squares regression analysis using myoelectric potential parameters of the submental muscle
Reiko Ueda, Kana Umetani, Fumiko Konishi, et al.
Food Science and Technology Research (2021) Vol. 28, Iss. 1, pp. 75-86
Closed Access
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