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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:

Can tribology be a tool to help tailor food for elderly population?
Andrea Araiza‐Calahorra, Alan R. Mackie, Gilles Feron, et al.
Current Opinion in Food Science (2022) Vol. 49, pp. 100968-100968
Open Access | Times Cited: 20

Showing 20 citing articles:

The importance of shear and extensional rheology and tribology as the design tools for developing food thickeners for dysphagia management
Chaiwut Gamonpilas, Akapong Kongjaroen, Pawadee Methacanon
Food Hydrocolloids (2023) Vol. 140, pp. 108603-108603
Open Access | Times Cited: 32
Tailoring the high-protein texture-modified foods for the dysphagia elderly by heating whey protein isolate-pectin complexes
Jingjing Fan, Ya Li, Yijun Yao, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110070-110070
Closed Access | Times Cited: 8
Polysaccharide–dextrin thickened fluids for individuals with dysphagia: recent advances in flow behaviors and swallowing assessment methods
Kedu Wang, Zihang Cheng, Dongling Qiao, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-25
Open Access | Times Cited: 6
Designing foods for an increasingly elderly population: a challenge of the XXI century
José Miguel Aguilera, Leyla Covacevich
Current Opinion in Food Science (2023) Vol. 51, pp. 101037-101037
Closed Access | Times Cited: 16
Organoleptic properties and neuroimaging response on the perception of edible gels
Jakub Berčí­k, Vladimí­r Vietoris, Melina Korčok, et al.
Heliyon (2025) Vol. 11, Iss. 1, pp. e41649-e41649
Open Access
Correlating instrumental measurements and sensory perceptions of foods with different textural properties for people with impaired oral and swallowing capabilities – A review
Susana Ribes, Pau Talens
Food Research International (2023) Vol. 173, pp. 113472-113472
Closed Access | Times Cited: 10
Signal analysis to study the impact of tongue roughness on oral friction mechanisms with a custom-built tribometer
Miodrag Glumac, Véronique Bosc, Paul Menut, et al.
Biotribology (2023) Vol. 35-36, pp. 100257-100257
Open Access | Times Cited: 7
Particle size and concentration of ground rice on tribological properties and in vitro starch digestibility of rice porridge
Siriporn Tanjor, Sunsanee Udomrati, Aunchalee Aussanasuwannakul
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 314-325
Open Access | Times Cited: 2
Tannin-on-protein adlayers: secondary adsorption quantified by quartz crystal microbalance with dissipation monitoring (QCM-D)
Valeria Larcinese‐Hafner, Philipp Erni
Food Hydrocolloids (2024) Vol. 157, pp. 110443-110443
Closed Access | Times Cited: 2
Modification of salivary multilayer for improved oral lubrication
Pingping Tan, Huanglong Lin, Yang Zhong, et al.
Trends in Food Science & Technology (2024) Vol. 155, pp. 104782-104782
Closed Access | Times Cited: 2
Tribology and rheology of potato protein and pectin mixtures and Maillard conjugates
Siavash Soltanahmadi, Mingxin Wang, Mohd Khalid Gul, et al.
Sustainable Food Proteins (2023) Vol. 1, Iss. 4, pp. 149-163
Open Access | Times Cited: 5
Glycation influencing lubrication: Tribology principles derived from nature to inspire future food colloid design
Anwesha Sarkar, Khalid Gul
Current Opinion in Colloid & Interface Science (2023) Vol. 69, pp. 101782-101782
Open Access | Times Cited: 4
Age related impairments in ingestion from a large population based-sample
Martine Hennèquin, Nada El Osta, Marie‐Laure Munoz‐Sanchez, et al.
Appetite (2024) Vol. 196, pp. 107287-107287
Open Access | Times Cited: 1
Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition
Andrea Araiza‐Calahorra, Alan R. Mackie, Anwesha Sarkar
Current Research in Food Science (2024) Vol. 9, pp. 100806-100806
Open Access | Times Cited: 1
Effects of dispersing media on the rheological and tribological properties of basil seed mucilage‐based thickened liquids
Akapong Kongjaroen, Chaiwut Gamonpilas, Pawadee Methacanon
Journal of Texture Studies (2024) Vol. 55, Iss. 4
Closed Access
Tailoring meat products for the elderly: A comprehensive review
Mustafa M. Farouk, Renyu Zhang, David I Jenkinson, et al.
Meat Science (2024) Vol. 219, pp. 109669-109669
Closed Access
Comprehensive review of dysphagia and technological advances in dysphagia food
Xiao Liu, Yulin Feng, Li Ren, et al.
Food Research International (2024) Vol. 199, pp. 115354-115354
Closed Access
Comparison of Rheological and Tribological Properties of Cold Thickened Beverages for Dysphagia Management
Won Hyeong Cho, Juneha Bak, Byoungseung Yoo
Preventive Nutrition and Food Science (2024) Vol. 29, Iss. 4, pp. 572-577
Closed Access
Editorial overview: Food emulsions
Ashkan Madadlou
Current Opinion in Food Science (2023) Vol. 54, pp. 101103-101103
Closed Access
Characterization of food emulsions and dispersions based on nonlinear friction dynamics
Ryota Sekine, Minami KIKUCHI, Yoshimune Nonomura
Journal of the American Oil Chemists Society (2023) Vol. 101, Iss. 6, pp. 539-549
Closed Access
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