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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:

Influence of Sensory Properties in Moderating Eating Behaviors and Food Intake
Ciarán G. Forde, Kees de Graaf
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 58

Showing 1-25 of 58 citing articles:

Ad libitum meal energy intake is positively influenced by energy density, eating rate and hyper-palatable food across four dietary patterns
Tera L. Fazzino, Amber B. Courville, Juen Guo, et al.
Nature Food (2023) Vol. 4, Iss. 2, pp. 144-147
Closed Access | Times Cited: 42
Benefits and challenges of food processing in the context of food systems, value chains and sustainable development goals
Martin Michel, Alison L. Eldridge, Christoph Hartmann, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104703-104703
Open Access | Times Cited: 16
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
Neurobiology of eating behavior, nutrition, and health
Patrick J. Stover, Martha S. Field, Mark L. Andermann, et al.
Journal of Internal Medicine (2023) Vol. 294, Iss. 5, pp. 582-604
Open Access | Times Cited: 27
Designing healthier and more sustainable ultraprocessed foods
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Open Access | Times Cited: 10
Progress in Multisensory Synergistic Salt Reduction
Shujing Liu, Yuxiang Gu, Ruiyi Zheng, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1659-1659
Open Access | Times Cited: 8
Dairy Matrix Effects: Physicochemical Properties Underlying a Multifaceted Paradigm
Thom Huppertz, Blerina Shkembi, Lea Brader, et al.
Nutrients (2024) Vol. 16, Iss. 7, pp. 943-943
Open Access | Times Cited: 6
A subset of dopamine receptor-expressing neurons in the nucleus accumbens controls feeding and energy homeostasis
Y. Liu, Ying Wang, Zhengdong Zhao, et al.
Nature Metabolism (2024) Vol. 6, Iss. 8, pp. 1616-1631
Open Access | Times Cited: 6
Use of spermidine to preserve organic acids, polyphenols, and quality of cold stored plum fruits
Müttalip Gündoğdu, Emrah Güler, Erdal Ağlar, et al.
Journal of Food Composition and Analysis (2023) Vol. 121, pp. 105411-105411
Closed Access | Times Cited: 15
The effects of low-carbohydrate diet on glucose and lipid metabolism in overweight or obese patients with T2DM: a meta-analysis of randomized controlled trials
Wende Tian, Suyan Cao, Y. Guan, et al.
Frontiers in Nutrition (2025) Vol. 11
Open Access
Naturally Occurring and Artificial Nonnutritive Sweeteners: Potential Impacts on Metabolic Diseases
Yuzhuo Wang, Ligen Lin
eFood (2025) Vol. 6, Iss. 1
Open Access
‘Meating’ consumer expectations: more work required to improve acceptability of plant-based meat alternative products
Megan Flint, Frédéric Leroy, Simon Bowles, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101102-101102
Closed Access
In Vivo Study and Cytotoxicity of Migrated Silver Nanoparticles (AgNPs) from Cellulose/LDPE/AgNP Nanocomposite in Highly Perishable Food (Fish Fillet) Packaging
Faegheh Alsadat Mortazavi Moghadam, Sousan Rasouli, Faezeh Alsadat Mortazavi Moghadam
ACS Food Science & Technology (2025)
Closed Access
Nutrition and rare diseases: a case study of patients with acute intermittent porphyria (AIP)
Francesca Granata, Luisella Vigna, Elena Di Pierro, et al.
Nutrition & Metabolism (2025) Vol. 22, Iss. 1
Open Access
Exogenous oral application of PYY and exendin-4 impacts upon taste-related behavior and taste perception in wild-type mice
Sivaraman Iyer, Jean‐Pierre Montmayeur, Sergei Zolotukhin, et al.
Neuropharmacology (2025), pp. 110408-110408
Closed Access
The Utilization of Biopolymer Hydrogels to Encapsulate and Protect Probiotics in Foods
Great Iruoghene Edo, Alice Njolke Mafe, Patrick Othuke Akpoghelie, et al.
Process Biochemistry (2025)
Closed Access
Toward a science-based classification of processed foods to support meaningful research and effective health policies
Paula R. Trumbo, Rachel Bleiweiss-Sande, Jessica K. Campbell, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 4
Food oral processing and eating behavior from infancy to childhood: evidence on the role of food texture in the development of healthy eating behavior
Carole Tournier, Ciarán G. Forde
Critical Reviews in Food Science and Nutrition (2023), pp. 1-14
Closed Access | Times Cited: 9
Interventions based on sensory‐hedonic strategies and on nudging to facilitate vegetable and pulses consumption in the school environment
Margarita Kokkorou, Sara Spinelli, Caterina Dinnella, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Open Access | Times Cited: 3
The Food Service Playbook for Promoting Sustainable Food Choices
Daniele Pollicino, Stacy Blondin, Sophie Attwood
(2024)
Open Access | Times Cited: 3
Gut‐derived appetite hormones do not explain energy intake differences in humans following low‐carbohydrate versus low‐fat diets
Aaron Hengist, Christina M. Sciarrillo, Juen Guo, et al.
Obesity (2024) Vol. 32, Iss. 9, pp. 1689-1698
Open Access | Times Cited: 3
Art and Cooking Therapies on Mental Health and Well-Being: A Narrative Review
Rangchun Hou, Claudia Victoria Martinez Roa, Peter Bohao Yang, et al.
Empirical Studies of the Arts (2024) Vol. 43, Iss. 1, pp. 771-795
Closed Access | Times Cited: 3
Capturing Eating Behavior from Video Analysis: A Systematic Review
Michele Tufano, Marlou Lasschuijt, Aneesh Chauhan, et al.
Nutrients (2022) Vol. 14, Iss. 22, pp. 4847-4847
Open Access | Times Cited: 14
Understanding consumer preferences to develop dahi using pineapple pomace powder and monk-fruit extract
Sparsh Gumber, Shiv Kumar, Rekha Kaushik, et al.
Journal of Food Science and Technology (2024) Vol. 61, Iss. 8, pp. 1525-1535
Closed Access | Times Cited: 2
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