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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:

Oral somatosensatory acuity is related to particle size perception in chocolate
Scott P. Breen, Nicole M. Etter, Gregory R. Ziegler, et al.
Scientific Reports (2019) Vol. 9, Iss. 1
Open Access | Times Cited: 70

Showing 1-25 of 70 citing articles:

The role of texture in the palatability and food oral processing
Katsuyoshi Nishinari, Marie‐Agnès Peyron, Nan Yang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109095-109095
Open Access | Times Cited: 41
Roughness perception: A multisensory/crossmodal perspective
Nicola Di Stefano, Charles Spence
Attention Perception & Psychophysics (2022) Vol. 84, Iss. 7, pp. 2087-2114
Open Access | Times Cited: 50
Mechanism for food texture preference based on grittiness
Qiaoran Li, Craig Montell
Current Biology (2021) Vol. 31, Iss. 9, pp. 1850-1861.e6
Open Access | Times Cited: 53
Predicting thickness perception of liquid food products from their non-Newtonian rheology
Antoine Deblais, Elyn den Hollander, C. Boucon, et al.
Nature Communications (2021) Vol. 12, Iss. 1
Open Access | Times Cited: 37
A review on oral tactile sensitivity: measurement techniques, influencing factors and its relation to food perception and preference
Jing Liu, Camilla Cattaneo, Maria Papavasileiou, et al.
Food Quality and Preference (2022) Vol. 100, pp. 104624-104624
Open Access | Times Cited: 23
Optimization of dark chocolate formulation with roasted coriander cake as cocoa substitute
Javad Cheragheshahi, Ali Mohamadi Sani, Elham Mahdian, et al.
Food Chemistry X (2025) Vol. 25, pp. 102166-102166
Open Access
Progress and Opportunities in Modelling Just-Noticeable Difference (JND) for Multimedia
Weisi Lin, Gheorghiţă Ghinea
IEEE Transactions on Multimedia (2021) Vol. 24, pp. 3706-3721
Closed Access | Times Cited: 26
Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises
Keying Yang, Ruoting Xu, Xiyu Xu, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 282-282
Open Access | Times Cited: 16
Nutritional Properties of Fish Bones: Potential Applications in the Food Industry
Álvaro Pérez, Manuel Ruz, Paula García, et al.
Food Reviews International (2023) Vol. 40, Iss. 1, pp. 79-91
Closed Access | Times Cited: 10
Grainy properties of post–heating fermented milk with different particle sizes
Fei Gao, Hongliang Li, Hairan Ma, et al.
LWT (2024) Vol. 198, pp. 116003-116003
Open Access | Times Cited: 3
Exploring variability in detection thresholds of microparticles through participant characteristics
Marco Santagiuliana, Inés Sampedro Marigómez, Layla Broers, et al.
Food & Function (2019) Vol. 10, Iss. 9, pp. 5386-5397
Closed Access | Times Cited: 27
Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches
Kai Ting Wong, Glenna Yu Ya Poh, Kelvin K.T. Goh, et al.
International Journal of Food Properties (2021) Vol. 24, Iss. 1, pp. 364-379
Open Access | Times Cited: 20
The influence of Bouba- and Kiki-like shape on perceived taste of chocolate pieces
Kazuhiro Ogata, Reo Gakumi, Atsushi Hashimoto, et al.
Frontiers in Psychology (2023) Vol. 14
Open Access | Times Cited: 8
How sensory sensitivity to graininess could be measured?
Sharon Puleo, Nicoletta A. Miele, Silvana Cavella, et al.
Journal of Texture Studies (2019) Vol. 51, Iss. 2, pp. 242-251
Closed Access | Times Cited: 24
Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat
Xirui Zhou, Martin R. Yeomans, Anna Thomas, et al.
Food Quality and Preference (2020) Vol. 90, pp. 104116-104116
Open Access | Times Cited: 23
Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity
Jing Liu, Anne C. Bech, Sandra S. Wæhrens, et al.
Food Quality and Preference (2020) Vol. 90, pp. 104158-104158
Closed Access | Times Cited: 23
Assessment of Lingual Tactile Sensitivity in Children and Adults: Methodological Suitability and Challenges
Marta Appiani, Noemi Sofia Rabitti, Lisa Methven, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1594-1594
Open Access | Times Cited: 22
Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt
Sandra M. Olarte Mantilla, Heather M. Shewan, Rebecca Shingleton, et al.
Food Quality and Preference (2021) Vol. 96, pp. 104391-104391
Closed Access | Times Cited: 18
TactTongue: Prototyping ElectroTactile Stimulations on the Tongue
Dinmukhammed Mukashev, Nimesha Ranasinghe, Aditya Shekhar Nittala
(2023), pp. 1-14
Closed Access | Times Cited: 7
Crossmodal Correspondence

Frontiers research topics (2024)
Open Access | Times Cited: 2
Understanding of formation, gastrointestinal breakdown, and application of whey protein emulsion gels: Insights from intermolecular interactions
Yihan Zhang, Menghan Han, Qing Guo
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Open Access | Times Cited: 2
Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities
James Makame, Tanita Botha, M. Naushad Emmambux, et al.
Foods (2019) Vol. 8, Iss. 6, pp. 221-221
Open Access | Times Cited: 20
Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties
Kubra Bursa, Ömer Said Toker, İbrahim Palabıyık, et al.
LWT (2020) Vol. 139, pp. 110609-110609
Open Access | Times Cited: 19
Preclinical Dysphagia in Community Dwelling Older Adults: What Should We Look For?
Aarthi Madhavan
American Journal of Speech-Language Pathology (2021) Vol. 30, Iss. 2, pp. 833-843
Closed Access | Times Cited: 17
Whey protein fibrils enhance fat-related texture of emulsion systems: Translating structural changes to textural perception
Xiyu Xu, Yihan Zhang, Menghan Han, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109208-109208
Closed Access | Times Cited: 6
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