Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Subtle changes in the flavour and texture of a drink enhance expectations of satiety
Keri McCrickerd, Lucy Chambers, Jeffrey M. Brunstrom, et al.
Flavour (2012) Vol. 1, Iss. 1
Open Access | Times Cited: 97

Showing 1-25 of 97 citing articles:

Sensory influences on food intake control: moving beyond palatability
Keri McCrickerd, Ciarán G. Forde
Obesity Reviews (2015) Vol. 17, Iss. 1, pp. 18-29
Open Access | Times Cited: 371
Thickening agents used for dysphagia management: effect on bioavailability of water, medication and feelings of satiety
Julie A. Y. Cichero
Nutrition Journal (2013) Vol. 12, Iss. 1
Open Access | Times Cited: 240
Optimising foods for satiety
Lucy Chambers, Keri McCrickerd, Martin R. Yeomans
Trends in Food Science & Technology (2014) Vol. 41, Iss. 2, pp. 149-160
Open Access | Times Cited: 192
Functional food microstructures for macronutrient release and delivery
J.E. Norton, G. Espinosa, Rowan Watson, et al.
Food & Function (2015) Vol. 6, Iss. 3, pp. 663-678
Closed Access | Times Cited: 124
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
Revisiting the role of protein-induced satiation and satiety
Pere Morell, Susana Fiszman
Food Hydrocolloids (2016) Vol. 68, pp. 199-210
Closed Access | Times Cited: 89
Designing foods for satiety: The roles of food structure and oral processing in satiation and satiety
Caroline Campbell, Ty B. Wagoner, E. Allen Foegeding
Food Structure (2016) Vol. 13, pp. 1-12
Open Access | Times Cited: 89
Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods
Ciarán G. Forde, Claudia Leong, E. Chia-Ming, et al.
Food & Function (2016) Vol. 8, Iss. 2, pp. 595-606
Closed Access | Times Cited: 88
Regulation of glycose and lipid metabolism and application based on the colloidal nutrition science properties of konjac glucomannan: A comprehensive review
Pengkui Xia, Ying Zheng, Li Sun, et al.
Carbohydrate Polymers (2024) Vol. 331, pp. 121849-121849
Closed Access | Times Cited: 10
Mind over platter: pre-meal planning and the control of meal size in humans
Jeffrey M. Brunstrom
International Journal of Obesity (2014) Vol. 38, Iss. S1, pp. S9-S12
Open Access | Times Cited: 89
Expected Satiety: Application to Weight Management and Understanding Energy Selection in Humans
Ciarán G. Forde, Eva Almiron‐Roig, Jeffrey M. Brunstrom
Current Obesity Reports (2015) Vol. 4, Iss. 1, pp. 131-140
Open Access | Times Cited: 80
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: 74
Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception
Pere Morell, Susana Fiszman, Paula Varela, et al.
Food Hydrocolloids (2014) Vol. 41, pp. 343-353
Closed Access | Times Cited: 71
Mycoprotein as a possible alternative source of dietary protein to support muscle and metabolic health
Mariana O. C. Coelho, Alistair J. Monteyne, Mandy V. Dunlop, et al.
Nutrition Reviews (2019) Vol. 78, Iss. 6, pp. 486-497
Open Access | Times Cited: 70
Sensory characteristics of liquids thickened with commercial thickeners to levels specified in the International Dysphagia Diet Standardization Initiative (IDDSI) framework
Jane Jun‐Xin Ong, Catriona M. Steele, Lisa M. Duizer
Food Hydrocolloids (2018) Vol. 79, pp. 208-217
Open Access | Times Cited: 65
In vitro gastric emptying characteristics of konjac glucomannan with different viscosity and its effects on appetite regulation
Longchen Shang, Yi Wang, Yanyan Ren, et al.
Food & Function (2020) Vol. 11, Iss. 9, pp. 7596-7610
Closed Access | Times Cited: 53
Perceived thickness and creaminess modulates the short-term satiating effects of high-protein drinks
Emma J. Bertenshaw, Anne Lluch, Martin R. Yeomans
British Journal Of Nutrition (2013) Vol. 110, Iss. 3, pp. 578-586
Open Access | Times Cited: 57
Does modifying the thick texture and creamy flavour of a drink change portion size selection and intake?
Keri McCrickerd, Lucy Chambers, Martin R. Yeomans
Appetite (2013) Vol. 73, pp. 114-120
Open Access | Times Cited: 56
Food texture and the satiety cascade
Lucy Chambers
Nutrition Bulletin (2016) Vol. 41, Iss. 3, pp. 277-282
Open Access | Times Cited: 52
Effects of repeated consumption on sensory-enhanced satiety
Martin R. Yeomans, Keri McCrickerd, Jeffrey M. Brunstrom, et al.
British Journal Of Nutrition (2013) Vol. 111, Iss. 6, pp. 1137-1144
Open Access | Times Cited: 52
Effects of food form on appetite and energy balance
Jaapna Dhillon, Cordelia A. Running, Robin M. Tucker, et al.
Food Quality and Preference (2015) Vol. 48, pp. 368-375
Closed Access | Times Cited: 43
Fluid or Fuel? The Context of Consuming a Beverage Is Important for Satiety
Keri McCrickerd, Lucy Chambers, Martin R. Yeomans
PLoS ONE (2014) Vol. 9, Iss. 6, pp. e100406-e100406
Open Access | Times Cited: 42
Yogurt viscosity and fruit pieces affect satiating capacity expectations
Amparo Tárrega, Johanna Marcano, Susana Fiszman
Food Research International (2016) Vol. 89, pp. 574-581
Closed Access | Times Cited: 39
A review of evidence supporting current strategies, challenges, and opportunities to reduce portion sizes
Eva Almiron‐Roig, Ciarán G. Forde, Gareth J. Hollands, et al.
Nutrition Reviews (2019) Vol. 78, Iss. 2, pp. 91-114
Open Access | Times Cited: 36
Induced high viscosity-milkshake reduces energy intake at lunch without a substantial compromise in lipid digestion
Mirosław Kasprzak, Paulina Pająk, Cecilia Tullberg, et al.
Food Quality and Preference (2025), pp. 105476-105476
Closed Access
Page 1 - Next Page

Scroll to top