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:

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review
Domagoj Gabrić, Francisco J. Barba, Shahin Roohinejad, et al.
Journal of Food Process Engineering (2017) Vol. 41, Iss. 1
Closed Access | Times Cited: 151

Showing 26-50 of 151 citing articles:

An Emerging Segment of Functional Legume-Based Beverages: A Review
Malik Adil Nawaz, Melvin Tan, Sofia K. Øiseth, et al.
Food Reviews International (2020) Vol. 38, Iss. 5, pp. 1064-1102
Closed Access | Times Cited: 68
Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes
Qiang Xia, Brian D. Green, Zhenzhou Zhu, et al.
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 20, pp. 3349-3370
Open Access | Times Cited: 63
Food-Associated Stress Primes Foodborne Pathogens for the Gastrointestinal Phase of Infection
Nathan Horn, Arun K. Bhunia
Frontiers in Microbiology (2018) Vol. 9
Open Access | Times Cited: 62
Pulsed electric field inactivation of microorganisms: from fundamental biophysics to synergistic treatments
Allen L. Garner
Applied Microbiology and Biotechnology (2019) Vol. 103, Iss. 19, pp. 7917-7929
Closed Access | Times Cited: 61
Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective
Francisco J. Barba, Cyrielle Garcia, Amandine Fessard, et al.
Food Reviews International (2020) Vol. 38, Iss. 5, pp. 930-952
Closed Access | Times Cited: 60
The impact of combination of pulsed electric field and ultrasound treatment on air drying kinetics and quality of carrot tissue
Artur Wiktor, Magdalena Dadan, Małgorzata Nowacka, et al.
LWT (2019) Vol. 110, pp. 71-79
Closed Access | Times Cited: 55
Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives
Noman Walayat, Jianhua Liu, Asad Nawaz, et al.
Antioxidants (2022) Vol. 11, Iss. 3, pp. 486-486
Open Access | Times Cited: 37
Pesticide residue elimination for fruits and vegetables: the mechanisms, applications, and future trends of thermal and non-thermal technologies
An‐An Zhang, Parag Prakash Sutar, Qiang Bian, et al.
Journal of Future Foods (2022) Vol. 2, Iss. 3, pp. 223-240
Open Access | Times Cited: 33
Potential applications of pulsed electric field in the fermented wine industry
Yuanxin Feng, Tao Yang, Yongniu Zhang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 29
Polyphenol Extraction from Food (by) Products by Pulsed Electric Field: A Review
Vassilis Athanasiadis, Theodoros Chatzimitakos, Konstantina Kotsou, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 21, pp. 15914-15914
Open Access | Times Cited: 19
Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety
Alexandra-Costina Avîrvarei, Liana Claudia Salanță, Carmen Rodica Pop, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 838-838
Open Access | Times Cited: 17
Effect of pulse electric field (PEF) intensity combined with drying temperature on mass transfer, functional properties, and in vitro digestibility of dehydrated mango peels
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Ana Carla de Oliveira Brito, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 5, pp. 5219-5233
Closed Access | Times Cited: 16
Gingerol: extraction methods, health implications, bioavailability and signaling pathways
Mahesh Kumar Samota, Mandeep Rawat, Manpreet Kaur, et al.
Sustainable Food Technology (2024)
Open Access | Times Cited: 6
Optimization of the pulsed electric field -assisted extraction of functional compounds from cinnamon
Bahram Pashazadeh, Amir Hossein Elhamirad, H. Hajnajari, et al.
Biocatalysis and Agricultural Biotechnology (2019) Vol. 23, pp. 101461-101461
Closed Access | Times Cited: 46
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality
Gianluca Veneziani, Sonia Esposto, A. Taticchi, et al.
Frontiers in Nutrition (2019) Vol. 6
Open Access | Times Cited: 43
High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry
Tonghuan Yu, Liyuan Niu, Hitoshi Iwahashi
Food Engineering Reviews (2020) Vol. 12, Iss. 3, pp. 364-380
Open Access | Times Cited: 42
Strategies to achieve a healthy and balanced diet: fruits and vegetables as a natural source of bioactive compounds
Danijela Bursać Kovačević, Dora Brdar, Patricia Fabečić, et al.
Elsevier eBooks (2020), pp. 51-88
Closed Access | Times Cited: 40
Pulsed electric field: An emerging pretreatment technology in a biogas production
Đurđica Kovačić, Slavko Rupčić, Davor Kralik, et al.
Waste Management (2020) Vol. 120, pp. 467-483
Closed Access | Times Cited: 39
Optimization of Pulsed Electric Field as Standalone “Green” Extraction Procedure for the Recovery of High Value-Added Compounds from Fresh Olive Leaves
Vasileios M. Pappas, Achillia Lakka, Dimitrios Palaiogiannis, et al.
Antioxidants (2021) Vol. 10, Iss. 10, pp. 1554-1554
Open Access | Times Cited: 39
Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages
Ancuța-Liliana Keșa, Carmen Rodica Pop, Elena Mudura, et al.
Plants (2021) Vol. 10, Iss. 11, pp. 2263-2263
Open Access | Times Cited: 39
Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins
António Morata, Carlos Escott, Iris Loira, et al.
Antioxidants (2021) Vol. 10, Iss. 12, pp. 1863-1863
Open Access | Times Cited: 36
Toward in-process technology-aided automation for enhanced microbial food safety and quality assurance in milk and beverages processing
Khin Sandar Kyaw, Samuel Chetachukwu Adegoke, Clement Kehinde Ajani, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 6, pp. 1715-1735
Closed Access | Times Cited: 24
Advancements in Non-Thermal Processing Technologies for Enhancing Safety and Quality of Infant and Baby Food Products: A Review
Nasim Pasdar, Parisa Mostashari, Ralf Greiner, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2659-2659
Open Access | Times Cited: 5
Potential of ultrasonication for the quality retention and microbial inactivation in beverages
Yogesh Gat, Kirtan Kotak, Bharti Negi, et al.
Elsevier eBooks (2025), pp. 95-123
Closed Access
Preservation of quality and microbial characteristics of beverages by electric fields
Rubén Agregán, Noemí Echegaray, Roberto Bermúdez
Elsevier eBooks (2025), pp. 41-68
Closed Access

Scroll to top