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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:

Why liquid energy results in overconsumption
Cees de Graaf
Proceedings of The Nutrition Society (2011) Vol. 70, Iss. 2, pp. 162-170
Open Access | Times Cited: 94

Showing 1-25 of 94 citing articles:

A systematic review of compliance to oral nutritional supplements
Gary P. Hubbard, Marinos Elia, Anne Holdoway, et al.
Clinical Nutrition (2012) Vol. 31, Iss. 3, pp. 293-312
Closed Access | Times Cited: 301
The Differential Role of Smell and Taste For Eating Behavior
Sanne Boesveldt, Kees de Graaf
Perception (2017) Vol. 46, Iss. 3-4, pp. 307-319
Closed Access | Times Cited: 227
Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation
Ciarán G. Forde, N. van Kuijk, T. Thaler, et al.
Appetite (2012) Vol. 60, pp. 208-219
Closed Access | Times Cited: 224
Optimising foods for satiety
Lucy Chambers, Keri McCrickerd, Martin R. Yeomans
Trends in Food Science & Technology (2014) Vol. 41, Iss. 2, pp. 149-160
Open Access | Times Cited: 192
Tolerable upper intake level for dietary sugars
Dominique Turck, Torsten Bohn, Jacqueline Castenmiller, et al.
EFSA Journal (2022) Vol. 20, Iss. 2
Open Access | Times Cited: 82
Slow Food: Sustained Impact of Harder Foods on the Reduction in Energy Intake over the Course of the Day
Dieuwerke P. Bolhuis, Ciarán G. Forde, Yuejiao Cheng, et al.
PLoS ONE (2014) Vol. 9, Iss. 4, pp. e93370-e93370
Open Access | Times Cited: 161
Dietary Management of Obesity
Alissa D. Smethers, Barbara J. Rolls
Medical Clinics of North America (2017) Vol. 102, Iss. 1, pp. 107-124
Open Access | Times Cited: 141
What is the role of portion control in weight management?
Barbara J. Rolls
International Journal of Obesity (2014) Vol. 38, Iss. S1, pp. S1-S8
Open Access | Times Cited: 125
Effects of chewing on appetite, food intake and gut hormones: A systematic review and meta-analysis
S. Miquel-Kergoat, Véronique Azaı̈s-Braesco, Britt Burton‐Freeman, et al.
Physiology & Behavior (2015) Vol. 151, pp. 88-96
Open Access | Times Cited: 119
Texture and savoury taste influences on food intake in a realistic hot lunch time meal
Ciarán G. Forde, N. van Kuijk, T. Thaler, et al.
Appetite (2012) Vol. 60, pp. 180-186
Closed Access | Times Cited: 117
Texture-Based Differences in Eating Rate Reduce the Impact of Increased Energy Density and Large Portions on Meal Size in Adults
Keri McCrickerd, Charlotte MH Lim, Claudia Leong, et al.
Journal of Nutrition (2017) Vol. 147, Iss. 6, pp. 1208-1217
Open Access | Times Cited: 112
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
Pregnant Women in Four Low-Middle Income Countries Have a High Prevalence of Inadequate Dietary Intakes That Are Improved by Dietary Diversity
Rebecca L. Lander, K. Michael Hambidge, Jamie Westcott, et al.
Nutrients (2019) Vol. 11, Iss. 7, pp. 1560-1560
Open Access | Times Cited: 76
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
Beyond ultra-processed: considering the future role of food processing in human health
Ciarán G. Forde
Proceedings of The Nutrition Society (2023) Vol. 82, Iss. 3, pp. 406-418
Open Access | Times Cited: 28
Potential benefits of satiety to the consumer: scientific considerations
Marion M. Hetherington, Karen Cunningham, Louise Dye, et al.
Nutrition Research Reviews (2013) Vol. 26, Iss. 1, pp. 22-38
Open Access | Times Cited: 93
Satiety-relevant sensory qualities enhance the satiating effects of mixed carbohydrate-protein preloads
Martin R. Yeomans, Lucy Chambers
American Journal of Clinical Nutrition (2011) Vol. 94, Iss. 6, pp. 1410-1417
Open Access | Times Cited: 91
Mind over platter: pre-meal planning and the control of meal size in humans
Jeffrey M. Brunstrom
International Journal of Obesity (2014) Vol. 38, Iss. S1, pp. S9-S12
Open Access | Times Cited: 89
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
Slower Eating Speed Lowers Energy Intake in Normal-Weight but not Overweight/Obese Subjects
Meena Shah, Jennifer L. Copeland, Lyn Dart, et al.
Journal of the Academy of Nutrition and Dietetics (2014) Vol. 114, Iss. 3, pp. 393-402
Closed Access | Times Cited: 76
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
Discretionary food and beverage consumption and its association with demographic characteristics, weight status, and fruit and vegetable intakes in Australian adults
Zhixian Sui, Weng Kei Wong, Jimmy Chun Yu Louie, et al.
Public Health Nutrition (2016) Vol. 20, Iss. 2, pp. 274-281
Open Access | Times Cited: 61
Corporations’ use and misuse of evidence to influence health policy: a case study of sugar-sweetened beverage taxation
Gary Fooks, S Williams, Graham Box, et al.
Globalization and Health (2019) Vol. 15, Iss. 1
Open Access | Times Cited: 61
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
Valuing the Diversity of Research Methods to Advance Nutrition Science
Richard D. Mattes, Sylvia Rowe, Sarah D. Ohlhorst, et al.
Advances in Nutrition (2022) Vol. 13, Iss. 4, pp. 1324-1393
Open Access | Times Cited: 29
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