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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:

The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications
Qian Fa Deng, Kyriaki G. Zinoviadou, Charis M. Galanakis, et al.
Food Engineering Reviews (2014) Vol. 7, Iss. 3, pp. 357-381
Closed Access | Times Cited: 263

Showing 1-25 of 263 citing articles:

The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis
Charis M. Galanakis
Foods (2020) Vol. 9, Iss. 4, pp. 523-523
Open Access | Times Cited: 872
Impact of COVID-19 on the food supply chain
Serpil Aday, Mehmet Seçkin Aday
Food Quality and Safety (2020) Vol. 4, Iss. 4, pp. 167-180
Open Access | Times Cited: 841
Current applications and new opportunities for the use of pulsed electric fields in food science and industry
Francisco J. Barba, Oleksii Parniakov, Sofia Pereira, et al.
Food Research International (2015) Vol. 77, pp. 773-798
Closed Access | Times Cited: 637
Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review
Francisco J. Barba, Zhenzhou Zhu, Mohamed Koubaa, et al.
Trends in Food Science & Technology (2016) Vol. 49, pp. 96-109
Closed Access | Times Cited: 610
An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction
Mirela Marić, Antonela Ninčević Grassino, Zhenzhou Zhu, et al.
Trends in Food Science & Technology (2018) Vol. 76, pp. 28-37
Closed Access | Times Cited: 557
Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions
Elena Roselló‐Soto, Charis M. Galanakis, Mladen Brnčić, et al.
Trends in Food Science & Technology (2015) Vol. 42, Iss. 2, pp. 134-149
Closed Access | Times Cited: 325
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
Francisco J. Barba, Netsanet Shiferaw Terefe, Roman Buckow, et al.
Food Research International (2015) Vol. 77, pp. 725-742
Closed Access | Times Cited: 295
Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds
Elena Roselló‐Soto, Mohamed Koubaa, Amine Moubarik, et al.
Trends in Food Science & Technology (2015) Vol. 45, Iss. 2, pp. 296-310
Closed Access | Times Cited: 282
Bioavailability of Glucosinolates and Their Breakdown Products: Impact of Processing
Francisco J. Barba, Nooshin Nikmaram, Shahin Roohinejad, et al.
Frontiers in Nutrition (2016) Vol. 3
Open Access | Times Cited: 277
Functionality of Food Components and Emerging Technologies
Charis M. Galanakis
Foods (2021) Vol. 10, Iss. 1, pp. 128-128
Open Access | Times Cited: 277
Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing
Francisco J. Barba, Lilian Regina Barros Mariutti, Neura Bragagnolo, et al.
Trends in Food Science & Technology (2017) Vol. 67, pp. 195-206
Closed Access | Times Cited: 255
Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties
Kyriaki G. Zinoviadou, Charis M. Galanakis, Mladen Brnčić, et al.
Food Research International (2015) Vol. 77, pp. 743-752
Open Access | Times Cited: 250
Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves
Danijela Bursać Kovačević, Francisco J. Barba, Daniel Granato, et al.
Food Chemistry (2018) Vol. 254, pp. 150-157
Closed Access | Times Cited: 206
Optimization of microwave-assisted extraction of polyphenols from Quercus bark
Meriem Bouras, Morad Chadni, Francisco J. Barba, et al.
Industrial Crops and Products (2015) Vol. 77, pp. 590-601
Closed Access | Times Cited: 187
Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic
Cennet Pelin Boyacı Gündüz, Salam A. Ibrahim, Chien Wei Ooi, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 497-497
Open Access | Times Cited: 168
Recovery and utilization of seaweed pigments in food processing
Alberta N. A. Aryee, Dominic Agyei, Taiwo O. Akanbi
Current Opinion in Food Science (2018) Vol. 19, pp. 113-119
Closed Access | Times Cited: 166
COVID-19 and the food industry: Readiness assessment
Zeina Nakat, Christelle Bou‐Mitri
Food Control (2020) Vol. 121, pp. 107661-107661
Open Access | Times Cited: 166
Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects
Krishan Kumar, Rahul Mehra, Raquel P. F. Guiné, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 2996-2996
Open Access | Times Cited: 166
Optimization of ultrasonic-assisted extraction (UAE) of phenolics and antioxidant compounds from rhizomes of Rheum moorcroftianum using response surface methodology (RSM)
Aseesh Pandey, Tarun Belwal, K. Chandra Sekar, et al.
Industrial Crops and Products (2018) Vol. 119, pp. 218-225
Closed Access | Times Cited: 162
Effects of COVID-19 on the Italian agri-food supply and value chains
Benedetta Coluccia, Giulio Paolo Agnusdei, Pier Paolo Miglietta, et al.
Food Control (2021) Vol. 123, pp. 107839-107839
Open Access | Times Cited: 141
Sustainable Applications for the Valorization of Cereal Processing By-Products
Charis M. Galanakis
Foods (2022) Vol. 11, Iss. 2, pp. 241-241
Open Access | Times Cited: 80
Ultrasonic-microwave-assisted extraction for enhancing antioxidant activity of Dictyophora indusiata polysaccharides: The difference mechanisms between single and combined assisted extraction
Yanlin Zhang, Yi Lei, Shirong Qi, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106356-106356
Open Access | Times Cited: 75
Application of Non-conventional Extraction Methods: Toward a Sustainable and Green Production of Valuable Compounds from Mushrooms
Elena Roselló‐Soto, Oleksii Parniakov, Qian Fa Deng, et al.
Food Engineering Reviews (2015) Vol. 8, Iss. 2, pp. 214-234
Closed Access | Times Cited: 164
Electrotechnologies applied to valorization of by-products from food industry: Main findings, energy and economic cost of their industrialization
Eduardo Puértolas, Francisco J. Barba
Food and Bioproducts Processing (2016) Vol. 100, pp. 172-184
Closed Access | Times Cited: 160
Current and future prospects for the use of pulsed electric field in the meat industry
Zuhaib F. Bhat, James D. Morton, Susan L. Mason, et al.
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 10, pp. 1660-1674
Closed Access | Times Cited: 155
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