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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:

The Availability of Slow and Fast Calories in the Dutch Diet: The Current Situation and Opportunities for Interventions
Janet van den Boer, Melanie Werts, Els Siebelink, et al.
Foods (2017) Vol. 6, Iss. 10, pp. 87-87
Open Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods
May Sui Mei Wee, Ai Ting Goh, Markus Stieger, et al.
Food & Function (2018) Vol. 9, Iss. 10, pp. 5301-5312
Closed Access | Times Cited: 166
Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods
Ciarán G. Forde, Monica Mars, Cees de Graaf
Current Developments in Nutrition (2020) Vol. 4, Iss. 3, pp. nzaa019-nzaa019
Open Access | Times Cited: 125
Application of food texture to moderate oral processing behaviors and energy intake
Dieuwerke P. Bolhuis, Ciarán G. Forde
Trends in Food Science & Technology (2020) Vol. 106, pp. 445-456
Open Access | Times Cited: 108
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
Texture-based differences in eating rate influence energy intake for minimally processed and ultra-processed meals
Pey Sze Teo, Amanda JiaYing Lim, Ai Ting Goh, et al.
American Journal of Clinical Nutrition (2022) Vol. 116, Iss. 1, pp. 244-254
Open Access | Times Cited: 56
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
Future foods: a manifesto for research priorities in structural design of foods
David Julian McClements
Food & Function (2020) Vol. 11, Iss. 3, pp. 1933-1945
Closed Access | Times Cited: 67
Future foods: Is it possible to design a healthier and more sustainable food supply?
David Julian McClements
Nutrition Bulletin (2020) Vol. 45, Iss. 3, pp. 341-354
Closed Access | Times Cited: 63
Designing food structure to slow down digestion in starch-rich products
Nicoletta Pellegrini, Elena Vittadini, Vincenzo Fogliano
Current Opinion in Food Science (2020) Vol. 32, pp. 50-57
Open Access | Times Cited: 61
The Importance of Food Processing and Eating Behavior in Promoting Healthy and Sustainable Diets
Ciarán G. Forde, Eric A. Decker
Annual Review of Nutrition (2022) Vol. 42, Iss. 1, pp. 377-399
Open Access | Times Cited: 37
Shape up! How shape, size and addition of condiments influence eating behavior towards vegetables
Arianne van Eck, Christien Wijne, Vincenzo Fogliano, et al.
Food & Function (2019) Vol. 10, Iss. 9, pp. 5739-5751
Open Access | Times Cited: 47
Consumption of Foods With Higher Energy Intake Rates is Associated With Greater Energy Intake, Adiposity, and Cardiovascular Risk Factors in Adults
Pey Sze Teo, Rob M. van Dam, Clare Whitton, et al.
Journal of Nutrition (2020) Vol. 151, Iss. 2, pp. 370-378
Open Access | Times Cited: 45
Association between Self-Reported Eating Rate, Energy Intake, and Cardiovascular Risk Factors in a Multi-Ethnic Asian Population
Pey Sze Teo, Rob M. van Dam, Clare Whitton, et al.
Nutrients (2020) Vol. 12, Iss. 4, pp. 1080-1080
Open Access | Times Cited: 39
Oral Processing, Satiation and Obesity: Overview and Hypotheses
Arnold H. Slyper
Diabetes Metabolic Syndrome and Obesity (2021) Vol. Volume 14, pp. 3399-3415
Open Access | Times Cited: 34
Oral bioavailability of bioactive compounds; modulating factors, in vitro analysis methods, and enhancing strategies
Cristian Dima, Elham Assadpour, Alexandru Nechifor, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 24, pp. 8501-8539
Closed Access | Times Cited: 13
Effects of Oro-Sensory Exposure on Satiation and Underlying Neurophysiological Mechanisms—What Do We Know So Far?
Marlou Lasschuijt, Kees de Graaf, Monica Mars
Nutrients (2021) Vol. 13, Iss. 5, pp. 1391-1391
Open Access | Times Cited: 31
Adherence to a healthy lifestyle behavior composite score and cardiometabolic risk factors in Spanish children from the CORALS cohort
Tany E. Garcidueñas-Fimbres, Carlos Gómez Martínez, Maria Pascual-Compte, et al.
European Journal of Pediatrics (2024) Vol. 183, Iss. 4, pp. 1819-1830
Open Access | Times Cited: 4
Are all sugars equal? Role of the food source in physiological responses to sugars with an emphasis on fruit and fruit juice
Javier T. Gonzalez
European Journal of Nutrition (2024) Vol. 63, Iss. 5, pp. 1435-1451
Open Access | Times Cited: 4
Associations Between Eating Speed, Diet Quality, Adiposity, and Cardiometabolic Risk Factors
Tany E. Garcidueñas-Fimbres, Indira Paz‐Graniel, Carlos Gómez Martínez, et al.
The Journal of Pediatrics (2022) Vol. 252, pp. 31-39.e1
Open Access | Times Cited: 16
Does basal metabolic rate drive eating rate?
Christiani Jeyakumar Henry, Shalini Ponnalagu, Xinyan Bi, et al.
Physiology & Behavior (2018) Vol. 189, pp. 74-77
Closed Access | Times Cited: 30
Al dente or well done? How the eating rate of a pasta dish can be predicted by the eating rate of its components
Lise A.J. Heuven, Kees de Graaf, Ciarán G. Forde, et al.
Food Quality and Preference (2023) Vol. 108, pp. 104883-104883
Open Access | Times Cited: 7
Combined Impact of a Faster Self-Reported Eating Rate and Higher Dietary Energy Intake Rate on Energy Intake and Adiposity
Pey Sze Teo, Rob M. van Dam, Ciarán G. Forde
Nutrients (2020) Vol. 12, Iss. 11, pp. 3264-3264
Open Access | Times Cited: 17
Cracker shape modifiesad libitumsnack intake of crackers with cheese dip
Arianne van Eck, Anouk van Stratum, Dimitra Achlada, et al.
British Journal Of Nutrition (2020) Vol. 124, Iss. 9, pp. 988-997
Closed Access | Times Cited: 13
Drinking microstructure in humans: A proof of concept study of a novel drinkometer in healthy adults
Dániel Gerö, Bálint File, Jörn Justiz, et al.
Appetite (2018) Vol. 133, pp. 47-60
Closed Access | Times Cited: 14
The Impact of Eating Rate on Energy Intake, Body Composition, and Health
Pey Sze Teo, Ciarán G. Forde
Springer eBooks (2020), pp. 715-740
Closed Access | Times Cited: 11
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