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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:

Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods
Ciarán G. Forde, Claudia Leong, E. Chia-Ming, et al.
Food & Function (2016) Vol. 8, Iss. 2, pp. 595-606
Closed Access | Times Cited: 88

Showing 1-25 of 88 citing articles:

Ultra-processed foods in human health: a critical appraisal
Michael J. Gibney, Ciarán G. Forde, Deirdre Mullally, et al.
American Journal of Clinical Nutrition (2017) Vol. 106, Iss. 3, pp. 717-724
Open Access | Times Cited: 234
Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods
May Sui Mei Wee, Ai Ting Goh, Markus Stieger, et al.
Food & Function (2018) Vol. 9, Iss. 10, pp. 5301-5312
Closed Access | Times Cited: 166
Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods
Ciarán G. Forde, Monica Mars, Cees de Graaf
Current Developments in Nutrition (2020) Vol. 4, Iss. 3, pp. nzaa019-nzaa019
Open Access | Times Cited: 125
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
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: 108
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
Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties
Monica G. Aguayo-Mendoza, Eva C. Ketel, Erik van der Linden, et al.
Food Quality and Preference (2018) Vol. 71, pp. 87-95
Closed Access | Times Cited: 102
Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia
May Sui Mei Wee, Christiani Jeyakumar Henry
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 2, pp. 670-702
Open Access | Times Cited: 101
The changing role of the senses in food choice and food intake across the lifespan
Sanne Boesveldt, Nuala Bobowski, Keri McCrickerd, et al.
Food Quality and Preference (2018) Vol. 68, pp. 80-89
Open Access | Times Cited: 96
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: 82
Texture-based differences in eating rate influence energy intake for minimally processed and ultra-processed meals
Pey Sze Teo, Amanda JiaYing Lim, Ai Ting Goh, et al.
American Journal of Clinical Nutrition (2022) Vol. 116, Iss. 1, pp. 244-254
Open Access | Times Cited: 56
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: 45
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
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
A description of an ‘obesogenic’ eating style that promotes higher energy intake and is associated with greater adiposity in 4.5 year-old children: Results from the GUSTO cohort
Anna Fogel, Ai Ting Goh, Lisa R. Fries, et al.
Physiology & Behavior (2017) Vol. 176, pp. 107-116
Open Access | Times Cited: 67
Consistency of Eating Rate, Oral Processing Behaviours and Energy Intake across Meals
Keri McCrickerd, Ciarán G. Forde
Nutrients (2017) Vol. 9, Iss. 8, pp. 891-891
Open Access | Times Cited: 66
The effect of mastication on food intake, satiety and body weight
James Hollis
Physiology & Behavior (2018) Vol. 193, pp. 242-245
Closed Access | Times Cited: 64
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
Exploring relationships between juiciness perception, food and bolus properties of plant-based meat analogue and beef patties
Yifan Zhang, Rutger Brouwer, Guido Sala, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109443-109443
Open Access | Times Cited: 21
Role of bolus properties in dynamic texture perception of meat analogue and beef patties: Juiciness is driven by serum release during early stages of mastication
Yifan Zhang, Guido Sala, Elke Scholten, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110450-110450
Open Access | Times Cited: 6
Comparison of oro-sensory exposure duration and intensity manipulations on satiation
Marlou Lasschuijt, Monica Mars, Markus Stieger, et al.
Physiology & Behavior (2017) Vol. 176, pp. 76-83
Closed Access | Times Cited: 59
Do humans still forage in an obesogenic environment? Mechanisms and implications for weight maintenance
Jeffrey M. Brunstrom, Bobby K. Cheon
Physiology & Behavior (2018) Vol. 193, pp. 261-267
Open Access | Times Cited: 47
Shape up! How shape, size and addition of condiments influence eating behavior towards vegetables
Arianne van Eck, Christien Wijne, Vincenzo Fogliano, et al.
Food & Function (2019) Vol. 10, Iss. 9, pp. 5739-5751
Open Access | Times Cited: 47
How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age
Monica G. Aguayo-Mendoza, Marco Santagiuliana, Xian Ong, et al.
Food Research International (2020) Vol. 134, pp. 109213-109213
Open Access | Times Cited: 47
Consumption of Foods With Higher Energy Intake Rates is Associated With Greater Energy Intake, Adiposity, and Cardiovascular Risk Factors in Adults
Pey Sze Teo, Rob M. van Dam, Clare Whitton, et al.
Journal of Nutrition (2020) Vol. 151, Iss. 2, pp. 370-378
Open Access | Times Cited: 45
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