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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:

Differences in oral processing behavior of consumers varying in age, gender and ethnicity lead to changes in bolus properties but only to small differences in dynamic texture perception of sausages
Monica G. Aguayo-Mendoza, Eduardo F. Martinez-Almaguer, Betina Piqueras‐Fiszman, et al.
Food & Function (2020) Vol. 11, Iss. 11, pp. 10022-10032
Open Access | Times Cited: 19

Showing 19 citing articles:

Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus
Olivia Ménard, Uri Lesmes, Carmit Shani-Levi, et al.
Food & Function (2023) Vol. 14, Iss. 10, pp. 4569-4582
Open Access | Times Cited: 43
Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification
María Cristina Cardona Moltó, Diana F. Izquierdo, José Manuel Barat Baviera, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 10, pp. 2485-2514
Open Access | Times Cited: 22
Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review
Michel Visalli, Mara V. Galmarini
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 10
Oral bio-interfaces: Properties and functional roles of salivary multilayer in food oral processing
Ruojun Mu, Jianshe Chen
Trends in Food Science & Technology (2023) Vol. 132, pp. 121-131
Closed Access | Times Cited: 16
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
Use of temporal sensory evaluation methods with consumers: a position paper
Michel Visalli, Mara V. Galmarini, Pascal Schlich
Current Opinion in Food Science (2023) Vol. 54, pp. 101102-101102
Open Access | Times Cited: 8
Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods
Karina Gonzalez‐Estanol, Michele Pedrotti, Mònica Fontova-Cerdà, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 12, pp. 6723-6734
Open Access | Times Cited: 1
Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods
Karina Gonzalez‐Estanol, Marieke van Bruinessen, Franco Biasioli, et al.
Journal of Food Science (2023) Vol. 88, Iss. S1
Open Access | Times Cited: 4
Effect of texture preference on food texture perception: Exploring the role of matching food texture and preference
Mio Kamei, Misaki Nishibe, Risa Araki, et al.
Appetite (2023) Vol. 192, pp. 107078-107078
Closed Access | Times Cited: 4
Oral Physiology and Mastication
Marie‐Agnès Peyron
Springer eBooks (2023), pp. 65-93
Closed Access | Times Cited: 4
Prediction of in-vitro glycemic responses of biscuits in an engineered small intestine system
S.R. Priyadarshini, J.A. Moses, C. Anandharamakrishnan
Food Research International (2021) Vol. 147, pp. 110459-110459
Closed Access | Times Cited: 10
Individual variation in mouthfeel sensitivity: investigating influences of whey protein content, consumer age, food format and fat addition
Victoria Norton, Stella Lignou, Marianthi Faka, et al.
Food Quality and Preference (2022) Vol. 101, pp. 104638-104638
Open Access | Times Cited: 5
Relationship between the perception of complex textural attributes and the bolus properties of cheese
Huifang Cai, Etske Bijl, Guido Sala, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109713-109713
Open Access | Times Cited: 2
Relationship of electromyography (EMG) masticatory variables with sensory texture and instrumental texture parameters of different textured foods
Sarvesh Rustagi, Navdeep Singh Sodhi, Bhavnita Dhillon
Journal of Food Measurement & Characterization (2021) Vol. 16, Iss. 1, pp. 391-399
Closed Access | Times Cited: 5
Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model
Mingcheng Zhang, Xiaocao Zhao, Dengyong Liu, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 1, pp. 275-282
Open Access | Times Cited: 3
Sensory research and Temporal Descriptive Methods: Where is this relationship going?
Mara V. Galmarini, Michel Visalli
Science Talks (2024) Vol. 11, pp. 100375-100375
Open Access
Impact of aging on the digestive system related to protein digestion in vivo
Fenna Hinssen, Marco Mensink, Thom Huppertz, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Open Access
Understanding cheese texture : Role of casein hydrolysis and bolus properties
Huifang Cai
(2022)
Open Access
Measuring the effectiveness of the temporal dominance of sensations technique to investigate the dynamic perception of oral nutritional supplements by older adults
E. Regan, Emma L. Feeney, Pascal Schlich, et al.
Food Quality and Preference (2022) Vol. 104, pp. 104720-104720
Closed Access
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