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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:

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material
Małgorzata Nowacka, Magdalena Dadan, Monika Janowicz, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 5097-5144
Closed Access | Times Cited: 55

Showing 26-50 of 55 citing articles:

A review on mechanisms and impacts of cold plasma treatment as a non‐thermal technology on food pigments
Yousef Ramezan, Amir Kamkari, Armita Lashkari, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 3, pp. 1502-1527
Open Access | Times Cited: 7
The Impact of the Fermentation Method on the Pigment Content in Pickled Beetroot and Red Bell Pepper Juices and Freeze-Dried Powders
Emilia Janiszewska‐Turak, Kacper Tracz, Patrycja Bielińska, et al.
Applied Sciences (2022) Vol. 12, Iss. 12, pp. 5766-5766
Open Access | Times Cited: 12
Sustainable Approach for Development Dried Snack Based on Actinidia deliciosa Kiwifruit
Małgorzata Nowacka, Cinzia Mannozzi, Marco Dalla Rosa, et al.
Applied Sciences (2023) Vol. 13, Iss. 4, pp. 2189-2189
Open Access | Times Cited: 5
Painting the picture of food colouring agents: Near-ubiquitous molecules of everyday life – A review
Hélder Pereira, Teresa Deuchande, Joana F. Fundo, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104249-104249
Closed Access | Times Cited: 5
Chosen Biochemical and Physical Properties of Beetroot Treated with Ultrasound and Dried with Infrared–Hot Air Method
Małgorzata Nowacka, Katarzyna Rybak, Magdalena Trusińska, et al.
Applied Sciences (2024) Vol. 14, Iss. 8, pp. 3507-3507
Open Access | Times Cited: 1
Influence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice
Emilia Janiszewska‐Turak, Katarzyna Rybak, Dorota Witrowa‐Rajchert, et al.
Molecules (2024) Vol. 29, Iss. 19, pp. 4519-4519
Open Access | Times Cited: 1
Functional, structural, and rheological properties of the complexes containing sunflower petal extract with dairy and plant-based proteins
Somayeh Abbaschian, Mostafa Soltani
Food Chemistry (2024) Vol. 465, pp. 141948-141948
Closed Access | Times Cited: 1
Effects of Fermentation Modification and Combined Modification with Heat-Moisture Treatment on the Multiscale Structure, Physical and Chemical Properties of Corn Flour and the Quality of Traditional Fermented Corn Noodles
Chen Mao, Sijia Wu, Ling Zhang, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4043-4043
Open Access | Times Cited: 1
Aralia cordata Thunb. as a Source of Bioactive Compounds: Phytochemical Composition and Antioxidant Activity
Viktorija Puzerytė, Pranas Viškelis, Aistė Balčiūnaitienė, et al.
Plants (2022) Vol. 11, Iss. 13, pp. 1704-1704
Open Access | Times Cited: 8
Quality properties and nutritional compounds of fresh-cut pumpkin treated with supercritical carbon dioxide
Zhe Chen, Ireneusz Kapusta, Zhenzhou Zhu, et al.
The Journal of Supercritical Fluids (2023) Vol. 206, pp. 106147-106147
Closed Access | Times Cited: 4
Non-thermal technologies for the conservation of açai pulp and derived products: A comprehensive review
Danyelly Silva Amorim, Isabelly Silva Amorim, Renan Campos Chisté, et al.
Food Research International (2023) Vol. 174, pp. 113575-113575
Open Access | Times Cited: 3
Effect of ultrasound processing on rheological properties and color of green food products
Manolya E. Oner
Food Science and Technology International (2023) Vol. 30, Iss. 5, pp. 495-504
Closed Access | Times Cited: 2
Effects of Different Zn2+ Concentrations and High Hydrostatic Pressures (HHP) on Chlorophyll Stability
Yuwei Hu, Hongnan Sun, Taihua Mu
Foods (2022) Vol. 11, Iss. 14, pp. 2129-2129
Open Access | Times Cited: 4
Influence of the Salt Addition during the Fermentation Process on the Physical and Chemical Properties of Dried Yellow Beetroot
Anna Wierzbicka, Emilia Janiszewska‐Turak
Applied Sciences (2024) Vol. 14, Iss. 2, pp. 524-524
Open Access
Enhancing the Quality and Shelf-Life of a Fruit and Vegetable Smoothie Through an Optimized Combination of Ultrasound and Nisin Treatments
María Verónica Fernández, Lenon Mendes Pereira, Rosa J. Jagus, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 10, pp. 3236-3252
Closed Access
Formulation and Evaluation of Lip Balm Using Different Herbal Pigments
Sharad Visht, Sana Sirwan Salih, Darya Aziz Mohammed, et al.
Pharmacognosy Research (2024) Vol. 16, Iss. 2, pp. 367-375
Open Access
Improvement of pear slices drying by pretreatments and microwave-assisted convective drying method: drying characteristics, modeling of artificial neural network, principal component analysis of quality parameters
Tolga Kağan Tepe, Fadime Begüm Tepe
Journal of Thermal Analysis and Calorimetry (2024) Vol. 149, Iss. 14, pp. 7313-7328
Open Access
Studying the Influence of Salt Concentrations on Betalain and Selected Physical and Chemical Properties in the Lactic Acid Fermentation Process of Red Beetroot
Emilia Janiszewska‐Turak, Anna Wierzbicka, Katarzyna Rybak, et al.
Molecules (2024) Vol. 29, Iss. 20, pp. 4803-4803
Open Access
Cold plasma processing of phycoerythrin extracted from cyanobacterium Desmonostoc sp. for inactivation of Bacillus subtilis spores
Mohammad Moghaddam, Bahareh Nowruzi, Fatemeh Bagheri
Nutrire (2024) Vol. 49, Iss. 2
Closed Access
Influence of Ultrasound on the Rheological Properties, Color, Carotenoid Content, and Other Physical Characteristics of Carrot Puree
Emilia Janiszewska‐Turak, I. Sitkiewicz, Monika Janowicz
Applied Sciences (2024) Vol. 14, Iss. 22, pp. 10466-10466
Open Access
Effect of microwave irradiation and potassium permanganate on storage time of late bearing Noori apricot cultivar
Roya Farokh Tagheabady, Bahram Abedi, Majid Azizi, et al.
Research Square (Research Square) (2024)
Open Access
Effects of adding lactic acid on the photostability of capsanthin during the shelf life of Zao chili
Jingyi Zhu, Altman Yuzhu Peng, Binbin Li, et al.
LWT (2024) Vol. 195, pp. 115792-115792
Open Access
Kabak Dilimlerinin Konvektif Kurutulması; Ön İşlemlerin Kurutma Karakteristikleri ve Renk Özellikleri Üzerine Etkisi, Yapay Sinir Ağı Modellemesi ve İnce Tabaka Modellemesinin Değerlendirilmesi
Tolga Kağan Tepe, Negin AZARABADİ, Fadime Begüm Tepe
Karadeniz Fen Bilimleri Dergisi (2024) Vol. 14, Iss. 1, pp. 168-193
Open Access
Convective drying of golden delicious apple enhancement: drying characteristics, artificial neural network modeling, chemical and ATR-FTIR analysis of quality parameters
Tolga Kağan Tepe
Biomass Conversion and Biorefinery (2024) Vol. 14, Iss. 12, pp. 13513-13531
Open Access
Enhancement of intracellular extraction from Oscillatoria okine and the potential use of the extract as a supplement to fetal bovine serum in animal cell culture
Nuchanan Kankaew, Worawat Surarit, Veasarach Jonjaroen, et al.
Algal Research (2024), pp. 103713-103713
Closed Access

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