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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:

Food Texture Design by 3D Printing: A Review
Tatiana Pereira, Sónia Barroso, Maria M. Gil
Foods (2021) Vol. 10, Iss. 2, pp. 320-320
Open Access | Times Cited: 124

Showing 1-25 of 124 citing articles:

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives
Abdo Hassoun, Janna Cropotova, Monica Trif, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 76
The Future of Food
Charis M. Galanakis
Foods (2024) Vol. 13, Iss. 4, pp. 506-506
Open Access | Times Cited: 65
Recent advances in the use of digital technologies in agri-food processing: A short review
Tétédé Rodrigue Christian Konfo, Fowe Michelle Carole Djouhou, Mênouwesso Harold Hounhouigan, et al.
Applied Food Research (2023) Vol. 3, Iss. 2, pp. 100329-100329
Open Access | Times Cited: 47
Big data, machine learning, and digital twin assisted additive manufacturing: A review
Liuchao Jin, Xiaoya Zhai, Kang Wang, et al.
Materials & Design (2024) Vol. 244, pp. 113086-113086
Open Access | Times Cited: 45
Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments
Ting Liu, Jianheng Zheng, Jun Du, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 215-215
Open Access | Times Cited: 15
3D food printing: Technological advances, personalization and future challenges in the food industry
Ma Genoveva Dancausa Millán, María Genoveva Millán Vázquez de la Torre
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100963-100963
Closed Access | Times Cited: 15
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels
Baoguo Xu, Xiaodie Wang, Bimal Chitrakar, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110498-110498
Closed Access | Times Cited: 15
Advances and prospective applications of 3D food printing for health improvement and personalized nutrition
Anayansi Escalante‐Aburto, Grissel Trujillo‐de Santiago, Mario Moisés Álvarez, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 6, pp. 5722-5741
Closed Access | Times Cited: 76
Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach
Viridiana Tejada‐Ortigoza, Enrique Cuan‐Urquizo
Foods (2022) Vol. 11, Iss. 9, pp. 1191-1191
Open Access | Times Cited: 56
Food for the elderly based on sensory perception: A review
Fangwei Liu, Junyi Yin, Junqiao Wang, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1550-1558
Open Access | Times Cited: 42
3D printing in the food industry: Recent progress and role in achieving sustainable development goals
Abdul Hai Alami, A.G. Olabi, Siren Khuri, et al.
Ain Shams Engineering Journal (2023) Vol. 15, Iss. 2, pp. 102386-102386
Open Access | Times Cited: 32
Enhanced product design and development using Artificial Intelligence (AI), Virtual Reality (VR), Augmented Reality (AR), 4D/5D/6D Printing, Internet of Things (IoT), and blockchain: A review
Nitin Rane, Saurabh Choudhary, Jayesh Rane
SSRN Electronic Journal (2023)
Closed Access | Times Cited: 25
3D printable vegan plant-based meat analogue: Fortification with three different mushrooms, investigation of printability, and characterization
Evren Demircan, Elif Feyza Aydar, Zehra Mertdinç, et al.
Food Research International (2023) Vol. 173, pp. 113259-113259
Closed Access | Times Cited: 24
Impact of varying macronutrient composition on the printability of pea-based inks in extrusion-based 3D food printing
Aaditya Venkatachalam, Ajay Balasubramaniam, Patrick Wilms, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108760-108760
Open Access | Times Cited: 22
Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives
Amirhossein Abedini, Sara Sohrabvandi, Parisa Sadighara, et al.
Advances in Colloid and Interface Science (2024) Vol. 328, pp. 103181-103181
Closed Access | Times Cited: 12
Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry
Rizwan Arshad, Aroosha Saqib, Hafiz Rizwan Sharif, et al.
Food Research International (2025) Vol. 203, pp. 115791-115791
Closed Access | Times Cited: 1
A Multidisciplinary Perspective of Ultra-Processed Foods and Associated Food Processing Technologies: A View of the Sustainable Road Ahead
Francesco Capozzi, Faidon Magkos, Fabio Fava, et al.
Nutrients (2021) Vol. 13, Iss. 11, pp. 3948-3948
Open Access | Times Cited: 53
3D Printing for sustainable food supply chains: modelling the implementation barriers
Virendra Kumar Verma, Sachin Kamble, L. Ganapathy, et al.
International Journal of Logistics Research and Applications (2022) Vol. 26, Iss. 9, pp. 1190-1216
Closed Access | Times Cited: 34
Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing
Sun Min Kim, Yaxin Wen, Hyun Woo Kim, et al.
Journal of Food Engineering (2022) Vol. 333, pp. 111141-111141
Closed Access | Times Cited: 31
3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability
Anica Bebek Markovinović, Predrag Putnik, Tomislav Bosiljkov, et al.
Antioxidants (2023) Vol. 12, Iss. 2, pp. 436-436
Open Access | Times Cited: 17
Analysis of Pumpkin Paste Printability for Screw-Based 3D Food Printer
Takumi Umeda, Hiroyuki Kozu, Isao Kobayashi
Food and Bioprocess Technology (2023) Vol. 17, Iss. 1, pp. 188-204
Closed Access | Times Cited: 16
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: 7
Printability of Nixtamalized Corn Dough during Screw-Based Three-Dimensional Food Printing
Verónica Valeria Rodríguez-Herrera, T. Umeda, Hiroyuki Kozu, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 293-293
Open Access | Times Cited: 6
Effect of enzymatic-ultrasonic hydrolyzed chitooligosaccharide on rheology of gelatin incorporated yogurt and 3D printing
Ludan Hu, Fuyuan Ding, Weiwei Liu, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107851-107851
Closed Access | Times Cited: 27
Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour
Deepa Agarwal, Alison Wallace, Esther H.‐J. Kim, et al.
Future Foods (2022) Vol. 5, pp. 100134-100134
Closed Access | Times Cited: 23
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