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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:

Texture-Based Differences in Eating Rate Reduce the Impact of Increased Energy Density and Large Portions on Meal Size in Adults
Keri McCrickerd, Charlotte MH Lim, Claudia Leong, et al.
Journal of Nutrition (2017) Vol. 147, Iss. 6, pp. 1208-1217
Open Access | Times Cited: 112

Showing 1-25 of 112 citing articles:

Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake
Kevin D. Hall, Alexis Ayuketah, Robert J. Brychta, et al.
Cell Metabolism (2019) Vol. 30, Iss. 1, pp. 67-77.e3
Open Access | Times Cited: 1308
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
Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties
Monica G. Aguayo-Mendoza, Eva C. Ketel, Erik van der Linden, et al.
Food Quality and Preference (2018) Vol. 71, pp. 87-95
Closed Access | Times Cited: 102
The changing role of the senses in food choice and food intake across the lifespan
Sanne Boesveldt, Nuala Bobowski, Keri McCrickerd, et al.
Food Quality and Preference (2018) Vol. 68, pp. 80-89
Open Access | Times Cited: 96
Influence of oral processing on appetite and food intake – A systematic review and meta-analysis
Emma M. Krop, Marion M. Hetherington, Chandani Nekitsing, et al.
Appetite (2018) Vol. 125, pp. 253-269
Open Access | Times Cited: 95
Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently
Eva C. Ketel, Monica G. Aguayo-Mendoza, René A. de Wijk, et al.
Food Research International (2019) Vol. 119, pp. 143-151
Closed Access | Times Cited: 82
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
Calorie reformulation: a systematic review and meta-analysis examining the effect of manipulating food energy density on daily energy intake
Eric Robinson, Mercedes Khuttan, India McFarland‐Lesser, et al.
International Journal of Behavioral Nutrition and Physical Activity (2022) Vol. 19, Iss. 1
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
From perception to ingestion; the role of sensory properties in energy selection, eating behaviour and food intake
Ciarán G. Forde
Food Quality and Preference (2018) Vol. 66, pp. 171-177
Closed Access | Times Cited: 73
Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ)
Monica Laureati, Pernilla Sandvik, Valérie L. Almli, et al.
Food Quality and Preference (2019) Vol. 80, pp. 103828-103828
Open Access | Times Cited: 68
Consistency of Eating Rate, Oral Processing Behaviours and Energy Intake across Meals
Keri McCrickerd, Ciarán G. Forde
Nutrients (2017) Vol. 9, Iss. 8, pp. 891-891
Open Access | Times Cited: 66
The effect of mastication on food intake, satiety and body weight
James Hollis
Physiology & Behavior (2018) Vol. 193, pp. 242-245
Closed Access | Times Cited: 64
Current Perspectives on Food Oral Processing
Yue He, Xinmiao Wang, Jianshe Chen
Annual Review of Food Science and Technology (2022) Vol. 13, Iss. 1, pp. 167-192
Open Access | Times Cited: 34
Downsizing food: a systematic review and meta-analysis examining the effect of reducing served food portion sizes on daily energy intake and body weight
Eric Robinson, India McFarland‐Lesser, Zina Patel, et al.
British Journal Of Nutrition (2022) Vol. 129, Iss. 5, pp. 888-903
Open Access | Times Cited: 31
Neophobia, sensory experience and child’s schemata contribute to food choices
Viviana Finistrella, Nicoletta Gianni, Danilo Fintini, et al.
Eating and Weight Disorders - Studies on Anorexia Bulimia and Obesity (2024) Vol. 29, Iss. 1
Open Access | Times Cited: 6
How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age
Monica G. Aguayo-Mendoza, Marco Santagiuliana, Xian Ong, et al.
Food Research International (2020) Vol. 134, pp. 109213-109213
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
Potential moderators of the portion size effect
Faris M. Zuraikat, Alissa D. Smethers, Barbara J. Rolls
Physiology & Behavior (2019) Vol. 204, pp. 191-198
Open Access | Times Cited: 44
Small food texture modifications can be used to change oral processing behaviour and to control ad libitum food intake
Ana Carolina Mosca, Armando Pohlenz Torres, Evalien Slob, et al.
Appetite (2019) Vol. 142, pp. 104375-104375
Closed Access | Times Cited: 44
Oral processing behavior, sensory perception and intake of composite foods
Arianne van Eck, Markus Stieger
Trends in Food Science & Technology (2020) Vol. 106, pp. 219-231
Open Access | Times Cited: 42
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