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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:

Emerging technologies in food processing: impacts on sensory characteristics and consumer perception
Caíque dos Santos Rocha, Marciane Magnani, Gustavo Luís de Paiva Anciens Ramos, et al.
Current Opinion in Food Science (2022) Vol. 47, pp. 100892-100892
Closed Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

Effect of cold plasma treatment and plasma‐activated water on physicochemical and structural properties of starch: A green and novel approach for environmental sustainability
Rakesh Kumar Gupta, Proshanta Guha, Prem Prakash Srivastav
Plasma Processes and Polymers (2024) Vol. 21, Iss. 4
Closed Access | Times Cited: 12
Plasma processing: a sustainable technology in agri-food processing
Anbarasan Rajan, Bhavadharini Boopathy, R. Mahendran, et al.
Sustainable Food Technology (2023) Vol. 1, Iss. 1, pp. 9-49
Open Access | Times Cited: 23
Consumers’ attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique
Hugo Scudino, Elson Rogério Tavares Filho, Jonas T. Guimarães, et al.
Food Research International (2023) Vol. 167, pp. 112702-112702
Closed Access | Times Cited: 23
A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages
Selen Sallan, Zeynep Feyza Yılmaz Oral, Mükerrem Kaya
Foods (2023) Vol. 12, Iss. 4, pp. 702-702
Open Access | Times Cited: 21
Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry
Alaa R. Abdulstar, Ammar B. Altemimi, Asaad R. Al‐Hilphy
Foods (2023) Vol. 12, Iss. 7, pp. 1459-1459
Open Access | Times Cited: 21
Introduction to food analysis
Alicia Gil‐Ramírez, Carlos Dı́az Romero
Elsevier eBooks (2025), pp. 1-34
Closed Access
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
Qiong Pan, Xuefei Shao, Qing Xiao, et al.
Food Chemistry (2025), pp. 143074-143074
Closed Access
Future Trends in Food and Dairy Process Engineering and Business: A Comprehensive Exploration
S. S. Yadav, Kambhampati Vivek, Sabyasachi Mishra
Food engineering series (2025), pp. 515-534
Closed Access
The impact of innovation level and emotional response on upcycled food acceptance
Wajdi Hellali, Bernard Koraï
Food Quality and Preference (2023) Vol. 107, pp. 104849-104849
Closed Access | Times Cited: 19
Starch Nanocrystal and its Food Packaging Applications
Samuel Ayofemi Olalekan Adeyeye, A. Surendra Babu, Guruprasath N Guruprasath N, et al.
Current Research in Nutrition and Food Science Journal (2023) Vol. 11, Iss. 1, pp. 01-21
Open Access | Times Cited: 16
Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies
Alicja Napiórkowska, Amin Mousavi Khaneghah, Marcin Andrzej Kurek
Foods (2024) Vol. 13, Iss. 12, pp. 1854-1854
Open Access | Times Cited: 5
Smart chitosan films as intelligent food packaging: An approach to monitoring food freshness and biomarkers
Shuva Bhowmik, Dominic Agyei, Azam Ali
Food Packaging and Shelf Life (2024) Vol. 46, pp. 101370-101370
Open Access | Times Cited: 5
The science behind physical field technologies for improved extraction of juices with enhanced quality attributes
Muhammad Talha Afraz, Xindong Xu, Xin‐An Zeng, et al.
Food Physics (2024) Vol. 1, pp. 100008-100008
Open Access | Times Cited: 4
Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties
Neda Aliabbasi, Zahra Emam‐Djomeh
eFood (2024) Vol. 5, Iss. 4
Open Access | Times Cited: 4
Insight into the aroma dynamics of Dongpo pork dish throughout the production process using electronic nose and GC×GC-MS
Weili Li, Lanting Zheng, Yue Xiao, et al.
LWT (2022) Vol. 169, pp. 113970-113970
Open Access | Times Cited: 21
Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating
Ramon S. Rocha, Benjamin Mahieu, Elson Rogério Tavares Filho, et al.
Food Research International (2023) Vol. 165, pp. 112517-112517
Closed Access | Times Cited: 12
The use of cold plasma technology in solving the mold problem in Kashar cheese
Gökhan Akarca, Azize Atik, İ̇lker Atik, et al.
Journal of Food Science and Technology (2023) Vol. 60, Iss. 2, pp. 752-760
Closed Access | Times Cited: 10
A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages
H. Zia, Ana Slatnar, T. Košmerl, et al.
Frontiers in Food Science and Technology (2024) Vol. 4
Open Access | Times Cited: 3
Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability
Lubna Shaik, Snehasis Chakraborty
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4716-4737
Closed Access | Times Cited: 17
The effect of pressure on degradation kinetics of polyphenols: Impact of polyphenol structure at hyperbaric storage conditions
Or Shapira, Rachel Levy, Zoya Okun, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 93, pp. 103631-103631
Closed Access | Times Cited: 2
Cold plasma technology: does it have a place in food processing?
H. T. Batt, Jed W. Fahey
Critical Reviews in Food Science and Nutrition (2024), pp. 1-11
Closed Access | Times Cited: 2
Effects of ozone treatment on storage quality and antioxidant capacity of fresh-cut water fennel [Oenanthe javanica]
Fan Lin, LV Kaiyu, Shufeng Ma, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 7
Nutritional and chemical composition of Alpinia zerumbet leaves, a traditional functional food
Jefferson D. da Cruz, Maria A. Mpalantinos, Laena Rebouças de Oliveira, et al.
Food Research International (2023) Vol. 173, pp. 113417-113417
Closed Access | Times Cited: 7
Effect of high‐pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese
Guillermo H. Peralta, Andrés Aguirre, Milagros Bürgi, et al.
International Journal of Dairy Technology (2023) Vol. 76, Iss. 3, pp. 583-596
Closed Access | Times Cited: 6
Ultrasonication for honey processing and preservation: A brief overview
Thiago Castanho Pereira, Adriano G. Cruz, Jonas T. Guimarães, et al.
Food Research International (2023) Vol. 174, pp. 113579-113579
Closed Access | Times Cited: 6
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