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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:

In vitro digestion of bread: How is it influenced by the bolus characteristics?
Jing Gao, Suyun Lin, Xiaoxuan Jin, et al.
Journal of Texture Studies (2019) Vol. 50, Iss. 3, pp. 257-268
Closed Access | Times Cited: 25

Showing 25 citing articles:

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
The nutritional quality of animal-alternative processed foods based on plant or microbial proteins and the role of the food matrix
Jenni Lappi, Pia Silventoinen, Saara Pentikäinen, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 144-154
Open Access | Times Cited: 36
Understanding the oral processing of solid foods: Insights from food structure
Qing Guo
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 3, pp. 2941-2967
Closed Access | Times Cited: 37
The role of processing on phenolic bioaccessibility and antioxidant capacity of apple derivatives
Marilisa Alongi, Umberto Lanza, Andrea Gorassini, et al.
Food Chemistry (2024) Vol. 463, pp. 141402-141402
Open Access | Times Cited: 4
Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly
M. Assad-Bustillos, Juliette Palier, Hanitra Rabesona, et al.
Journal of Texture Studies (2019) Vol. 51, Iss. 1, pp. 134-143
Open Access | Times Cited: 29
From bolus to digesta: How structural disintegration affects starch hydrolysis during oral-gastro-intestinal digestion of bread
Jing Gao, Eileen Yi Ning Tan, Sherlene Hui Ling Low, et al.
Journal of Food Engineering (2020) Vol. 289, pp. 110161-110161
Closed Access | Times Cited: 27
Oral processing of bread: Implications of designing healthier bread products
Jing Gao, Weibiao Zhou
Trends in Food Science & Technology (2021) Vol. 112, pp. 720-734
Closed Access | Times Cited: 21
Food Oral Processing—An Industry Perspective
Marine Devezeaux de Lavergne, Ashley K. Young, Jan Engmann, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 20
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: 7
Steering protein and carbohydrate digestibility by food design to address elderly needs: The case of pea protein enriched bread
Martina Moretton, Marilisa Alongi, Niccolò Renoldi, et al.
LWT (2023) Vol. 190, pp. 115530-115530
Open Access | Times Cited: 7
Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index
Andrea Aleixandre, Yaiza Benavent‐Gil, Cristina M. Rosell
Nutrients (2019) Vol. 11, Iss. 9, pp. 2105-2105
Open Access | Times Cited: 21
Endpoint prediction of BOF steelmaking based on state-of-the-art machine learning and deep learning algorithms
Tian-yi Xie, Fei Hu Zhang, Junguo Zhang, et al.
High Temperature Materials and Processes (2024) Vol. 43, Iss. 1
Open Access | Times Cited: 2
Food biopolymer behaviors in the digestive tract: implications for nutrient delivery
Ming Zhang, Zhongyu Zuo, Xinxia Zhang, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-19
Closed Access | Times Cited: 6
Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice
Priyanka Sethupathy, S. Sivakamasundari, J.A. Moses, et al.
International Journal of Food Engineering (2020) Vol. 17, Iss. 3, pp. 177-188
Closed Access | Times Cited: 14
Oral processing of bakery products: An overview of current status and future outlook
Marión Elizabeth Aguilar Fernández, Etiene Valéria de Aguiar, Ana Carolina Conti‐Silva, et al.
Food Research International (2024) Vol. 196, pp. 115044-115044
Closed Access | Times Cited: 1
In vitro mastication of cooked rice: How it influences the bolus characteristics
Sailimuhan Asimi, Xin Ren, Min Zhang, et al.
Journal of Food Process Engineering (2021) Vol. 45, Iss. 1
Closed Access | Times Cited: 10
A dynamic in vitro oral mastication system to study the oral processing behavior of soft foods
Vijayakumar Raja, S.R. Priyadarshini, J.A. Moses, et al.
Food & Function (2022) Vol. 13, Iss. 20, pp. 10426-10438
Closed Access | Times Cited: 7
Matrix‐dependent oral processing, oro‐sensory perception, and glycemic index of chocolate bars
Priyanka Sethupathy, S.R. Priyadarshini, J.A. Moses, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 12
Open Access | Times Cited: 7
Size and Number of Food Boluses in the Stomach after Eating Different Meals: Magnetic Resonance Imaging Insights in Healthy Humans
Hannah Hornby, Mar Collado-González, Xue Zhang, et al.
Nutrients (2021) Vol. 13, Iss. 10, pp. 3626-3626
Open Access | Times Cited: 5
Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach
Amparo Gamero, Quốc Cường Nguyễn, Paula Varela, et al.
Foods (2019) Vol. 8, Iss. 5, pp. 148-148
Open Access | Times Cited: 3
Impact de l’incorporation en protéines de légumineuses (pois et fève) dans des produits céréaliers (brioche et génoise) à destination de personnes âgées sur la transformation orale et la digestibilité in vitro des protéines
M. Assad-Bustillos, Carole Tournier, Hubert Chiron, et al.
Cahiers de Nutrition et de Diététique (2020) Vol. 55, Iss. 6, pp. 317-324
Open Access | Times Cited: 2
Comment concevoir et proposer à la personne âgée souffrant de trouble de la salivation et de la mastication une offre alimentaire innovante combinant plaisir à manger et valeur nutritionnelle ? Stratégies et approches scientifiques
Gilles Féron, Mathilde Vandenberghe‐Descamps, Claire Sulmont‐Rossé
Cahiers de Nutrition et de Diététique (2020) Vol. 55, Iss. 6, pp. 295-304
Open Access | Times Cited: 1
Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities
M. Assad-Bustillos, Gilles Féron, Guy Della Valle
Advances in food and nutrition research (2022), pp. 137-188
Closed Access | Times Cited: 1
Oral Processing of Bread
Jing Gao, Weibiao Zhou
The Royal Society of Chemistry eBooks (2022), pp. 299-325
Closed Access
Going from Digestion to Microstructure of Starch-Based Food Products: Understanding the Role of Polyphenols
Andrea Aleixandre Agustín
(2022)
Open Access
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