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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 Digestion and Perception of Starch: Effects of Cooking, Tasting Time, and Salivary α-Amylase Activity
Trina J. Lapis, Michael H. Penner, Amy S. Balto, et al.
Chemical Senses (2017) Vol. 42, Iss. 8, pp. 635-645
Open Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

The Effect of Digestion and Digestibility on Allergenicity of Food
Isabella Pali‐Schöll, Eva Untersmayr, Martina Klems, et al.
Nutrients (2018) Vol. 10, Iss. 9, pp. 1129-1129
Open Access | Times Cited: 68
Main effects of human saliva on flavour perception and the potential contribution to food consumption
Carolina Muñoz‐González, Gilles Féron, Francis Canon
Proceedings of The Nutrition Society (2018) Vol. 77, Iss. 4, pp. 423-431
Open Access | Times Cited: 63
Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations
Joanna Nadia, John E. Bronlund, R. Paul Singh, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 3, pp. 2660-2698
Closed Access | Times Cited: 54
Interfacial Catalysis during Amylolytic Degradation of Starch Granules: Current Understanding and Kinetic Approaches
Yu Tian, Yu Wang, Yuyue Zhong, et al.
Molecules (2023) Vol. 28, Iss. 9, pp. 3799-3799
Open Access | Times Cited: 16
Oral carbohydrate sensing: Beyond sweet taste
Juyun Lim, Alexa J. Pullicin
Physiology & Behavior (2019) Vol. 202, pp. 14-25
Closed Access | Times Cited: 51
Impact of food odors signaling specific taste qualities and macronutrient content on saliva secretion and composition
Paulina Morquecho-Campos, Floris J. Bikker, Kamran Nazmi, et al.
Appetite (2019) Vol. 143, pp. 104399-104399
Closed Access | Times Cited: 38
Genetic Differences in Taste Receptors: Implications for the Food Industry
Alissa A. Nolden, Emma L. Feeney
Annual Review of Food Science and Technology (2020) Vol. 11, Iss. 1, pp. 183-204
Closed Access | Times Cited: 35
Nutrient sensing: What can we learn from different tastes about the nutrient contents in today’s foods?
Christophe Martin, Sylvie Issanchou
Food Quality and Preference (2018) Vol. 71, pp. 185-196
Closed Access | Times Cited: 36
Human taste detection of glucose oligomers with low degree of polymerization
Alexa J. Pullicin, Michael H. Penner, Juyun Lim
PLoS ONE (2017) Vol. 12, Iss. 8, pp. e0183008-e0183008
Open Access | Times Cited: 35
Cephalic phase insulin release: A review of its mechanistic basis and variability in humans
Alexa J. Pullicin, John I. Glendinning, Juyun Lim
Physiology & Behavior (2021) Vol. 239, pp. 113514-113514
Open Access | Times Cited: 20
What Does the Taste System Tell Us About the Nutritional Composition and Toxicity of Foods?
John I. Glendinning
Handbook of experimental pharmacology (2021), pp. 321-351
Closed Access | Times Cited: 19
Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes
Jennifer L. Goza, Gregory R. Ziegler, Josephine Wee, et al.
Food Research International (2022) Vol. 158, pp. 111573-111573
Open Access | Times Cited: 13
Salivary α-Amylase Activity and Starch-Related Sweet Taste Perception in Humans
Galih Kusuma Aji, Frederick J. Warren, Eugeni Roura
Chemical Senses (2019) Vol. 44, Iss. 4, pp. 249-256
Closed Access | Times Cited: 22
The Associations Between Oral Complex Carbohydrate Sensitivity, BMI, Liking, and Consumption of Complex Carbohydrate Based Foods
Julia Low, Kathleen E. Lacy, Robert McBride, et al.
Journal of Food Science (2018) Vol. 83, Iss. 8, pp. 2227-2236
Closed Access | Times Cited: 21
A secret of salivary secretions: Multimodal effect of saliva in sensory perception of food
Daria S. Khramova, Sergey V. Popov
European Journal Of Oral Sciences (2021) Vol. 130, Iss. 2
Closed Access | Times Cited: 16
Caribbean Deep-Time Culinary Worlds Revealed by Ancient Food Starches: Beyond the Dominant Narratives
Jaime Jiménez, Hayley L. Mickleburgh
Journal of Archaeological Research (2022) Vol. 31, Iss. 1, pp. 55-101
Closed Access | Times Cited: 12
Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applications
Hangyan Ji, Jialin Liu, David Julian McClements, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 12, pp. 3674-3686
Closed Access | Times Cited: 12
Sour taste perception in fluids: The impact of sweet tastant, fluid viscosity, and individual salivary properties
Ye Chen, Jiangxing Pan, Yuxuan Tan, et al.
Food Chemistry (2024) Vol. 463, pp. 141492-141492
Closed Access | Times Cited: 2
Effect of whey protein on the formation, structure and gastrointestinal breakdown of quinoa flour-based composite gels
Yanling Wu, Qing Guo
Food Hydrocolloids (2024), pp. 110775-110775
Closed Access | Times Cited: 2
Exploring the relationships between oral sensory physiology and oral processing with mid infrared spectra of saliva
Dongdong Ni, Heather E. Smyth, Michael J. Gidley, et al.
Food Hydrocolloids (2021) Vol. 120, pp. 106896-106896
Closed Access | Times Cited: 13
In-mouth mechanisms leading to physicochemical changes and textural perception of cooked rice prepared with different heating rates
Xianting Yin, Xiaoyu Chen, Jiali Hu, et al.
Food Bioscience (2023) Vol. 56, pp. 103282-103282
Closed Access | Times Cited: 5
Chemical Senses in Feeding, Belonging, and Surviving
Paul Breslin
(2019)
Closed Access | Times Cited: 14
The enhancement mechanisms of mucin and lactoferrin on α-amylase activity in saliva: Exploring the interactions using QCM-D and molecular docking
Yufeng Zhang, Yong Chen, Chen Chen, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128710-128710
Closed Access | Times Cited: 4
Mice Condition Cephalic-Phase Insulin Release to Flavors Associated with Postoral Actions of Concentrated Glucose
John I. Glendinning, Alix Archambeau, Lillian R. Brouwer, et al.
Nutrients (2024) Vol. 16, Iss. 14, pp. 2250-2250
Open Access | Times Cited: 1
Effect of xanthan gum on palm oil in vitro digestion. Application in starch-based filling creams
M. Espert, L. Constantinescu, T. Sanz, et al.
Food Hydrocolloids (2018) Vol. 86, pp. 87-94
Open Access | Times Cited: 12
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