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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:

Three-Dimensional Printing of Foods: A Critical Review of the Present State in Healthcare Applications, and Potential Risks and Benefits
Wenxi Zhu, Michèle M. Iskandar, Vahid Baeghbali, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3287-3287
Open Access | Times Cited: 20

Showing 20 citing articles:

Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review
Md. Mehedi Hasan, Md. Rakibul Islam, Ahmed Redwan Haque, et al.
Bioresources and Bioprocessing (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 22
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
Functional foods for oral and dental health
Ahmadreza Abedinia, Rafael Audino Zambelli, Elahesadat Hosseini
Elsevier eBooks (2025), pp. 337-353
Closed Access | Times Cited: 4
Addressing the safety of new food sources and production systems
Yong Quan Tan, How Chee Ong, Adeline Mei Hui Yong, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 8
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
The 3D printed probiotic products; an emerging category of the functional foods for the next-generations
Alireza Sadeghi, Aslı Can Karaça, Maryam Ebrahimi, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104526-104526
Closed Access | Times Cited: 7
Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety
Masala Mudau, Oluwafemi Ayodeji Adebo
Journal of Food Process Engineering (2024) Vol. 47, Iss. 5
Closed Access | Times Cited: 7
Progress in three-dimensional (3D) printed foods for dysphagia patients: Food sources, processing techniques, printability, nutrition, acceptability, and safety aspects
Mpho Brian Molimi, Paul Egan, Oluwafemi Ayodeji Adebo
Food Research International (2025) Vol. 202, pp. 115629-115629
Open Access
Exploring the potential of 3D-printed texture-modified diets for the management of dysphagia
Ritu Rathi, Varneet Sandhu, Inderbir Singh
Journal of Food Science and Technology (2025) Vol. 62, Iss. 4, pp. 599-611
Closed Access
Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends
Yonggan Zhao, Min Zhang, Bhesh Bhandari, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-25
Closed Access
Next-Gen Nutrition: Challenges, Innovations and Opportunities in 3D Food Printing with Probiotics
Muhammad Hamayun, Enam Ahmed, Nishala Erandi Wedamulla, et al.
Future Foods (2025), pp. 100620-100620
Open Access
Consumers’ attitudes toward 3D food printing: A South African context
Nicole Cunningham, Adeyemi A. Adeyanju, Janet Adeyinka Adebo
Journal of Food Science (2025) Vol. 90, Iss. 4
Open Access
Digital Light Processing Route for 3D Printing of Acrylate-Modified PLA/Lignin Blends: Microstructure and Mechanical Performance
Sofiane Guessasma, Nicolas Stéphant, Sylvie Durand, et al.
Polymers (2024) Vol. 16, Iss. 10, pp. 1342-1342
Open Access | Times Cited: 4
A general simulation-based study on printability of inks in direct ink writing
Md. Asaduzzaman Sourov, Seyda Islam Emu, Md Shajedul Hoque Thakur, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Texture modulation of starch-based materials using microfoaming-assisted 3D printing
Robert Fribus, Jana Kant, Ahmed Raouf Fahmy, et al.
Future Foods (2024) Vol. 9, pp. 100311-100311
Open Access | Times Cited: 3
Innovations and Stability Challenges in Food Emulsions
Felipe Kelmer Müller, Fabiano Freire Costa
Sustainable Food Technology (2024)
Open Access | Times Cited: 2
SCOBY: an alternate solution to develop cheap and nutritious food by food layered manufacturing (FLM)
Rahul Soni, Madhvi Sharma, K. Ponappa, et al.
Rapid Prototyping Journal (2024) Vol. 30, Iss. 4, pp. 745-759
Closed Access | Times Cited: 1
Enhancing Printability Through Design Feature Analysis for 3D Food Printing Process Optimization
Mohammed Alghamdy, Iris He, Guru Ratan Satsangee, et al.
Applied Sciences (2024) Vol. 14, Iss. 20, pp. 9587-9587
Open Access | Times Cited: 1
Implementation of succinylated lactoferrin-luteolin nanocomplex-based 3D printing gels in nutritional and textural customization for dysphagia diets: printing mechanism, improved bioactivity and in vitro bioaccessibility
Tianzhu Guan, Chenxi Ren, Yining Feng, et al.
LWT (2024), pp. 117115-117115
Open Access | Times Cited: 1
Infinite Cakes and Shapes: Crafting Culinary Masterpieces in the Digital Era
Cheshta Jindal, Rakesh Kumar Chaudhary
International Journal of Advanced Research in Science Communication and Technology (2023), pp. 636-645
Open Access
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