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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:

Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century
Ilija Đjekić, Branko Velebit, Branimir Pavlić, et al.
Food Engineering Reviews (2023) Vol. 15, Iss. 4, pp. 577-608
Closed Access | Times Cited: 15

Showing 15 citing articles:

Use of natural deep eutectic solvent (NADES) as a green extraction of antioxidant polyphenols from strawberry tree fruit (Arbutus unedo L.): An optimization study
Sanja Milošević, Anica Bebek Markovinović, Nemanja Teslić, et al.
Microchemical Journal (2024) Vol. 200, pp. 110284-110284
Closed Access | Times Cited: 6
Enhanced Food Quality by Digital Traceability in Food Processing Industry
Elisa Verna, Gianfranco Genta, Maurizio Galetto
Food Engineering Reviews (2025)
Closed Access
Principles of Food Dairy Safety: Challenges and Opportunities
Ankita Hooda, Urvashi Vikranta, Raj Kumar Duary
Food engineering series (2025), pp. 35-65
Closed Access
Redefining food safety: the confluence of Web 3.0 and AI technologies in the meat supply chain—a systematic review
Aline Issa, Alexandria Nivelle Mekanna, Jacqueline Doumit, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9
Closed Access | Times Cited: 4
Biopreservation of Food Using Probiotics: Approaches and Challenges
K. V. Muhammed Rameez, P. Santhoshkumar, K.S. Yoha, et al.
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 2, pp. 539-560
Open Access | Times Cited: 4
Foods of the Future: Challenges, Opportunities, Trends, and Expectations
Songül Çakmakçı, Bilgehan Polatoğlu, Ramazan Çakmakçı
Foods (2024) Vol. 13, Iss. 17, pp. 2663-2663
Open Access | Times Cited: 3
Mineral Water as a Sustainable Raw Material for Skincare Products and Protective Natural Antioxidant from Solar Irradiation: Stability of Vitamin C and In Vitro Antioxidant Assessments
Szabolcs Bognár, Daniela Šojić Merkulov, Nina Finčur, et al.
Processes (2024) Vol. 12, Iss. 6, pp. 1265-1265
Open Access | Times Cited: 2
Banana Peel Extract-Derived ZnO Nanopowder: Transforming Solar Water Purification for Safer Agri-Food Production
Dušica Jovanović, Szabolcs Bognár, Vesna Despotović, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2643-2643
Open Access | Times Cited: 1
Characterization of Antioxidant Bioactive Compounds and Rheological, Color and Sensory Properties in 3D-Printed Fruit Snacks
Anica Bebek Markovinović, Tomislav Bosiljkov, Tibor Janči, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1623-1623
Open Access
Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods
Rani Puthukulangara Ramachandran, Mohammad Nadimi, Stefan Cenkowski, et al.
Food Engineering Reviews (2024) Vol. 16, Iss. 4, pp. 540-566
Open Access
Enzyme applications in baking: From dough development to shelf-life extension
Md. Anamul Hasan Chowdhury, Feroj Sarkar, Chowdhury Sanat Anjum Reem, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137020-137020
Closed Access
Education to Promote Healthy and Sustainable Eating Habits: A Bibliometric Analysis
Nuno Aluai Carvalho, Maria da Conceição Martins
Sustainability (2024) Vol. 16, Iss. 22, pp. 9750-9750
Open Access
Industry 4.0 Digital Transformation: Shaping the Future of Food Quality
Bhawna Bisht, Kiran Rawat, Anushka Vohat, et al.
Food Control (2024) Vol. 170, pp. 111030-111030
Closed Access
Personalized diets based on multi-objective optimization of nutrition and sensory characteristics: A digital strategy for enhancing food quality
Zhangtie Wang, Qiuxia Huang, Shengyang Ji, et al.
Trends in Food Science & Technology (2024) Vol. 156, pp. 104842-104842
Closed Access
Critical Issues Faced by Industries Associated with Food Science and Technology: A Delphi Analysis
Kevan W. Lamm, Andrews Idun, Peng Lu
Foods (2024) Vol. 13, Iss. 24, pp. 4149-4149
Open Access
Sustainable and innovative processing of safe and healthy foods
Predrag Putnik
Food Chemistry Advances (2023) Vol. 4, pp. 100588-100588
Open Access
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