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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:

Online Low-field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI) for Food Quality Optimization in Food Processing
Melvina C. Ezeanaka, John Nsor‐Atindana, Min Zhang
Food and Bioprocess Technology (2019) Vol. 12, Iss. 9, pp. 1435-1451
Closed Access | Times Cited: 100

Showing 1-25 of 100 citing articles:

Raman spectroscopic techniques for detecting structure and quality of frozen foods: principles and applications
Wenyang Zhang, Ji Ma, Da‐Wen Sun
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 16, pp. 2623-2639
Closed Access | Times Cited: 171
Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association
Yijin Yang, Lianzhong Ai, Zhiyong Mu, et al.
Food Chemistry (2022) Vol. 383, pp. 132370-132370
Closed Access | Times Cited: 78
Rice Storage Proteins: Focus on Composition, Distribution, Genetic Improvement and Effects on Rice Quality
Long Xinkang, Guan Chunmin, Lin Wang, et al.
Rice Science (2023) Vol. 30, Iss. 3, pp. 207-221
Open Access | Times Cited: 44
Application, challenges and future prospects of recent nondestructive techniques based on the electromagnetic spectrum in food quality and safety
Rafieh Fakhlaei, Arman Amani Babadi, Sun Chunjun, et al.
Food Chemistry (2024) Vol. 441, pp. 138402-138402
Closed Access | Times Cited: 18
Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic
Bimal Chitrakar, Min Zhang, Bhesh Bhandari
Food Control (2021) Vol. 125, pp. 108010-108010
Open Access | Times Cited: 94
Raman spectroscopy for rapid fingerprint analysis of meat quality and security: Principles, progress and prospects
Cheng Qu, Yuzhu Li, Shanshan Du, et al.
Food Research International (2022) Vol. 161, pp. 111805-111805
Closed Access | Times Cited: 59
Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch
Bo Zheng, Yukuo Tang, Fengwei Xie, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107210-107210
Open Access | Times Cited: 56
Quantitative assessment of wheat quality using near‐infrared spectroscopy: A comprehensive review
Zhenjiao Du, Wenfei Tian, Michael Tilley, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2956-3009
Closed Access | Times Cited: 49
Trehalose and sodium pyrophosphate inhibit ice-induced freezing quality deterioration of surimi: A comparative study on water migration, ice crystal growth, glass transition and state diagram
Dan Wu, Yuan Cao, Qilin Huang
Journal of Food Engineering (2023) Vol. 357, pp. 111657-111657
Closed Access | Times Cited: 31
Assembly-Induced Emission of Copper Nanoclusters: Revealing the Sensing Mechanism for Detection of Volatile Basic Nitrogen in Seafood Freshness On-Site Monitoring
Chenyue Zhou, Da‐Wen Sun, Ji Ma, et al.
ACS Applied Materials & Interfaces (2024) Vol. 16, Iss. 5, pp. 6533-6547
Open Access | Times Cited: 14
Novel analysis of food processes by terahertz spectral imaging: A review of recent research findings
Ying Fu, Yuqiao Ren, Da‐Wen Sun
Trends in Food Science & Technology (2024) Vol. 147, pp. 104463-104463
Open Access | Times Cited: 11
Intelligent System/Equipment for Quality Deterioration Detection of Fresh Food: Recent Advances and Application
Dianyuan Wang, Min Zhang, Qiyong Jiang, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1662-1662
Open Access | Times Cited: 9
Effects of distinct lipid phases and packaging on alleviating the quality deterioration of surimi gels during frozen storage
Yuxin Wang, Xidong Jiao, Nana Zhang, et al.
Food Bioscience (2024) Vol. 58, pp. 103678-103678
Closed Access | Times Cited: 8
Moisture transfer and microstructure change of banana slices during contact ultrasound strengthened far-infrared radiation drying
Xiaowei Shi, Yang Yu, Ziyu Li, et al.
Innovative Food Science & Emerging Technologies (2020) Vol. 66, pp. 102537-102537
Closed Access | Times Cited: 51
Recent developments of drying techniques for aquatic products: With emphasis on drying process monitoring with innovative methods
Shasha Cheng, Wentao Su, Long Yuan, et al.
Drying Technology (2021) Vol. 39, Iss. 11, pp. 1577-1594
Closed Access | Times Cited: 43
Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat
Peizi Sun, Junxin Lin, Xiang Ren, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 10, pp. 2313-2326
Closed Access | Times Cited: 31
Dominating roles of protein conformation and water migration in fish muscle quality: The effect of freshness and heating process
Yong Yu, Mi Tang, Hongjie Dai, et al.
Food Chemistry (2022) Vol. 388, pp. 132881-132881
Closed Access | Times Cited: 29
Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide
Weiwen Duan, Hui Qiu, Kyi Kyi Htwe, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1090-1090
Open Access | Times Cited: 18
ANN-GA optimized composite color protectant combined with magnetic field assisted freezing: Effects on the quality of mushroom (Agaricus bisporus)
Linyu Zhang, Min Zhang, Dayuan Wang, et al.
Food Chemistry (2024) Vol. 453, pp. 139713-139713
Closed Access | Times Cited: 6
Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review
Abdo Hassoun, María Carpena, Miguel A. Prieto, et al.
Antioxidants (2020) Vol. 9, Iss. 9, pp. 882-882
Open Access | Times Cited: 41
Nuclear magnetic resonance as an analytical tool for monitoring the quality and authenticity of dairy foods
Celso F. Balthazar, Jonas T. Guimarães, Ramon S. Rocha, et al.
Trends in Food Science & Technology (2020) Vol. 108, pp. 84-91
Closed Access | Times Cited: 41
Combined effects of pulsed electric field and ultrasound pretreatments on mass transfer and quality of mushrooms
Xiang Li, Jian Li, Rui Wang, et al.
LWT (2021) Vol. 150, pp. 112008-112008
Open Access | Times Cited: 37
Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics
Krzysztof Smarzyński, Paulina Sarbak, Przemysław Łukasz Kowalczewski, et al.
Molecules (2021) Vol. 26, Iss. 17, pp. 5417-5417
Open Access | Times Cited: 34
Effect of Basic Amino Acid Pretreatment on the Quality of Canned Antarctic Krill
Peizi Sun, Xuedi Zhang, Xiang Ren, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 8, pp. 1690-1702
Closed Access | Times Cited: 13
Edible freshness-keeping film prepared by Pouteria campechiana pericarp residue and applied to the preservation of duck breast meat
Ren Liu, Kejun Li, Liangyue Fang, et al.
Food Packaging and Shelf Life (2024) Vol. 42, pp. 101268-101268
Closed Access | Times Cited: 5
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