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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:

Designing food for the elderly: the critical impact of food structure
Sonia Calligaris, Martina Moretton, Sofia Melchior, et al.
Food & Function (2022) Vol. 13, Iss. 12, pp. 6467-6483
Open Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake
Yisha Xie, Qingqing Liu, Wenwen Zhang, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1842-1842
Open Access | Times Cited: 32
Investigation of 3D-printable chickpea-mealworm protein mixtures and their bolus rheology: A soft-textured and safe-swallowing food for the elderly
Chhychhy Chao, Jang Hong Lee, In Woo Kim, et al.
Food Bioscience (2023) Vol. 54, pp. 102924-102924
Closed Access | Times Cited: 23
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
Zhiming Wang, Funi Chen, Yuanyuan Deng, et al.
Food Chemistry (2024) Vol. 458, pp. 140302-140302
Closed Access | Times Cited: 8
Potentials of 3D printing in nutritional and textural customization of personalized food for elderly with dysphagia
Chhychhy Chao, Hyong Kyong Nam, Hyun Jin Park, et al.
Applied Biological Chemistry (2024) Vol. 67, Iss. 1
Open Access | Times Cited: 6
Investigating the eating patterns and expectations for the 60+: Insights for the development of new “ready-to-eat” products
Inayara Beatriz Araújo Martins, Marcela de Alcântara, Renata Torrezan, et al.
Food Quality and Preference (2025) Vol. 126, pp. 105423-105423
Closed Access
Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins
Sofia Melchior, Martina Moretton, Marilisa Alongi, et al.
Food Research International (2022) Vol. 163, pp. 112147-112147
Closed Access | Times Cited: 31
Designing foods for an increasingly elderly population: a challenge of the XXI century
José Miguel Aguilera, Leyla Covacevich
Current Opinion in Food Science (2023) Vol. 51, pp. 101037-101037
Closed Access | Times Cited: 14
Tailoring the high-protein texture-modified foods for the dysphagia elderly by heating whey protein isolate-pectin complexes
Jingjing Fan, Ya Li, Yijun Yao, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110070-110070
Closed Access | Times Cited: 5
Identification of desirable mechanical and sensory properties of bread for the elderly
Martina Moretton, Camilla Cattaneo, Ana Carolina Mosca, et al.
Food Quality and Preference (2022) Vol. 104, pp. 104716-104716
Open Access | Times Cited: 16
Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions
Zhiming Wang, Jiarui Zeng, Yuanyuan Deng, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110621-110621
Closed Access | Times Cited: 2
Adult and elderly in vitro digestibility patterns of proteins and carbohydrates as affected by different commercial bread types
Martina Moretton, Marilisa Alongi, Sofia Melchior, et al.
Food Research International (2023) Vol. 167, pp. 112732-112732
Open Access | Times Cited: 6
Effect of Gelling Agent Type on the Physical Properties of Nanoemulsion-Based Gels
Natalia Riquelme, Constanza Savignones, A del Cañizo López, et al.
Colloids and Interfaces (2023) Vol. 7, Iss. 3, pp. 49-49
Open Access | Times Cited: 6
Ultrasonic monitoring of softening in solid foods during in-vitro gastric digestion
Anabella S. Giacomozzi, J. Benedito, Amparo Quiles, et al.
Journal of Food Engineering (2024) Vol. 374, pp. 112033-112033
Open Access | Times Cited: 1
The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation
Snigdha Paul, Ravinder Kaushik, Shuchi Upadhyay, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1738-1738
Open Access | Times Cited: 1
Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition
Andrea Araiza‐Calahorra, Alan R. Mackie, Anwesha Sarkar
Current Research in Food Science (2024) Vol. 9, pp. 100806-100806
Open Access | Times Cited: 1
Effect of high pressure homogenization on in vitro digestibility and colon fermentability of pea protein-rich bread designed for elderly consumers
Martina Moretton, M Casertano, Nicoletta Pellegrini, et al.
Food & Function (2024)
Open Access | Times Cited: 1
Formulation of Ready-to-Eat Soup for the Elderly: Nutritional Composition and Storage Stability Study
Pornrat Sinchaipanit, Anantita Sangsuriyawong, Piyanuch Visetchart, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1680-1680
Open Access | Times Cited: 3
Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model
Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, et al.
Food Science of Animal Resources (2022) Vol. 43, Iss. 2, pp. 305-318
Open Access | Times Cited: 5
Food structure revisited
José Miguel Aguilera
Trends in Food Science & Technology (2024) Vol. 147, pp. 104459-104459
Closed Access
Lattice-designed 3D printing of gluten-free pasta incorporated with xanthan gum for the elderly food
Min Jin Chung, Chhychhy Chao, Mi Sun Chung, et al.
Food Bioscience (2024) Vol. 62, pp. 105000-105000
Closed Access
Exploring UK older adults’ dietary fibre consumption habits and associated factors: a national diet and nutrition survey perspective
Victoria Norton, Yankho Kaimila, Julie A. Lovegrove, et al.
British Journal Of Nutrition (2024) Vol. 132, Iss. 4, pp. 487-494
Closed Access
Tailoring meat products for the elderly: A comprehensive review
Mustafa M. Farouk, Renyu Zhang, David I Jenkinson, et al.
Meat Science (2024) Vol. 219, pp. 109669-109669
Closed Access
Additive manufacturing technology in the development of easy to swallow and digest foods for the elderly
Dongbei Shen, Min Zhang, Arun S. Mujumdar, et al.
Food Research International (2024) Vol. 199, pp. 115421-115421
Closed Access
Assessment ofin vitrobioaccessibility of carotenoids and phenolic compounds in a model milk–mandarine beverage
Carla M. Stinco, Ana M. Benítez-González, Dolores Hernánz, et al.
Food & Function (2022) Vol. 13, Iss. 20, pp. 10535-10545
Open Access | Times Cited: 3
Development of A Plant-Based Meat Product Supplemented With Red Amaranth Antioxidants For The Elderly
Pornhathai Putthawan, Surachai Chaiso
Malaysian Applied Biology (2023) Vol. 52, Iss. 2, pp. 109-118
Open Access | Times Cited: 1
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