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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:

Cracker shape modifiesad libitumsnack intake of crackers with cheese dip
Arianne van Eck, Anouk van Stratum, Dimitra Achlada, et al.
British Journal Of Nutrition (2020) Vol. 124, Iss. 9, pp. 988-997
Closed Access | Times Cited: 13

Showing 13 citing articles:

Application of food texture to moderate oral processing behaviors and energy intake
Dieuwerke P. Bolhuis, Ciarán G. Forde
Trends in Food Science & Technology (2020) Vol. 106, pp. 445-456
Open Access | Times Cited: 111
Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses
Ciarán G. Forde, Dieuwerke P. Bolhuis
Current Nutrition Reports (2022) Vol. 11, Iss. 2, pp. 124-132
Open Access | Times Cited: 47
Oral processing behavior, sensory perception and intake of composite foods
Arianne van Eck, Markus Stieger
Trends in Food Science & Technology (2020) Vol. 106, pp. 219-231
Open Access | Times Cited: 43
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
Impact of Individual Differences in Eating Rate on Oral Processing, Bolus Properties and Post-Meal Glucose Responses
Ai Ting Goh, Georgia Chatonidi, Michelle Jie Ying Choy, et al.
Physiology & Behavior (2021) Vol. 238, pp. 113495-113495
Open Access | Times Cited: 23
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: 21
Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters
R. Janani, Vicki Wei Kee Tan, Ai Ting Goh, et al.
Food & Function (2022) Vol. 13, Iss. 18, pp. 9340-9354
Open Access | Times Cited: 16
Edible mechanical metamaterials with designed fracture for mouthfeel control
André Souto, Jian Zhang, Alejandro M. Aragón, et al.
Soft Matter (2022) Vol. 18, Iss. 15, pp. 2910-2919
Open Access | Times Cited: 15
Serving a dip with a salty snack promotes energy intake
Madeline M. Harper, Paige M. Cunningham, John E. Hayes
Food Quality and Preference (2024) Vol. 120, pp. 105257-105257
Closed Access | Times Cited: 3
Assessment of the concentrations of ochratoxin A, zearalenone, and deoxynivalenol during cracker production
Amin Mousavi Khaneghah, Parisa Mostashari, Carlos Augusto Fernandes de Oliveira, et al.
Journal of Food Composition and Analysis (2022) Vol. 115, pp. 104950-104950
Closed Access | Times Cited: 11
Unit size influences ad libitum intake in a snacking context via eating rate
Madeline M. Harper, Paige M. Cunningham, Ciarán G. Forde, et al.
Appetite (2024) Vol. 197, pp. 107300-107300
Open Access | Times Cited: 1
Factors associated with eating rate: a systematic review and narrative synthesis informed by socio-ecological model
Yang Chen, Anna Fogel, Yue Bi, et al.
Nutrition Research Reviews (2023) Vol. 37, Iss. 2, pp. 376-395
Open Access | Times Cited: 2
The eating rate of bread predicted from its sensory texture and physical properties
Lise A.J. Heuven, Matthijs Dekker, Stefano Renzetti, et al.
Food & Function (2024)
Open Access
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