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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:

Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review
Jianing Liu, Jinfeng Bi, David Julian McClements, et al.
Carbohydrate Polymers (2020) Vol. 250, pp. 116890-116890
Closed Access | Times Cited: 110

Showing 1-25 of 110 citing articles:

Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety
Farhana Mehraj Allai, Z. R. Azaz Ahmad Azad, Nisar A. Mir, et al.
Applied Food Research (2022) Vol. 3, Iss. 1, pp. 100258-100258
Open Access | Times Cited: 69
Enhanced dye sequestration with natural polysaccharides-based hydrogels: A review
Fiza Majeed, Ammarah Razzaq, Shabnam Rehmat, et al.
Carbohydrate Polymers (2024) Vol. 330, pp. 121820-121820
Closed Access | Times Cited: 24
Recent innovations of ultrasound green technology in herbal phytochemistry: A review
Mostafa Gouda, Alaa El‐Din A. Bekhit, Yu Tang, et al.
Ultrasonics Sonochemistry (2021) Vol. 73, pp. 105538-105538
Open Access | Times Cited: 92
Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya (Hylocereus polyrhizus) peel pectic polysaccharides
Ruizhan Chen, Shujun Luo, Chaoxue Wang, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 107016-107016
Closed Access | Times Cited: 72
Effects of ultrasound, freeze-thaw pretreatments and drying methods on structure and functional properties of pectin during the processing of okra
Xin Xu, Lei Zhang, Abu ElGasim A. Yagoub, et al.
Food Hydrocolloids (2021) Vol. 120, pp. 106965-106965
Open Access | Times Cited: 55
Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid
Hadis Rostamabadi, Małgorzata Nowacka, Rosana Colussi, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104208-104208
Closed Access | Times Cited: 30
A new nanohybrid particle reinforced multifunctional active packaging film for efficiently preserving postharvest fruit
Haishan Xu, Qi Quan, Changrong Xia, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109017-109017
Closed Access | Times Cited: 29
Toxicity, formation, contamination, determination and mitigation of acrylamide in thermally processed plant-based foods and herbal medicines: A review
Min Fan, Xiao‐Ying Xu, Wenjun Lang, et al.
Ecotoxicology and Environmental Safety (2023) Vol. 260, pp. 115059-115059
Open Access | Times Cited: 25
Evaluating the effects of plasma-activated slightly acidic electrolyzed water on bacterial inactivation and quality attributes of Atlantic salmon fillets
Wenhui Zhu, Guizhi Tan, Menglin Han, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 84, pp. 103286-103286
Closed Access | Times Cited: 24
Physicochemical and functional properties of RG-I enriched pectin extracted from thinned-young apples
Jiebing Zhou, Dan Liu, Wenhui Xia, et al.
International Journal of Biological Macromolecules (2023) Vol. 236, pp. 123953-123953
Closed Access | Times Cited: 23
Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables
Yichen Liu, Jianjun Deng, Tong Zhao, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100715-100715
Open Access | Times Cited: 13
Microwave-enzyme-assisted extraction of pectin from feijoa (Acca sellowiana) fruit: Extraction optimization, physicochemical and functional properties
Dan Wang, Baiqian Wang, Xuejiao Jin, et al.
LWT (2024) Vol. 204, pp. 116445-116445
Open Access | Times Cited: 9
Plasma-activated water in combination with coconut exocarp flavonoids emerge as promising preservation technique for golden pompano: Impact of the treatment sequence
Chengyan Gao, Mantong Zhao, Xinwen Wang, et al.
Food Chemistry (2024) Vol. 447, pp. 138981-138981
Closed Access | Times Cited: 8
Modulating pectin structure and enhancing texture of frozen yellow peaches: The impact of low–temperature blanching
Meilin Xian, J. L. Bi, Yitong Xie, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132618-132618
Closed Access | Times Cited: 7
Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source
Chuo Guo, Xiaofei Li, Tian Gong, et al.
Food Hydrocolloids (2021) Vol. 118, pp. 106756-106756
Closed Access | Times Cited: 47
Development of sodium alginate-pectin/TiO2 nanocomposites: Antibacterial and bioactivity investigations
Shadpour Mallakpour, Nasim Mohammadi
Carbohydrate Polymers (2022) Vol. 285, pp. 119226-119226
Closed Access | Times Cited: 34
Impact of thermal processing on dietary flavonoids
Yuan Gao, Wei Xia, Ping Shao, et al.
Current Opinion in Food Science (2022) Vol. 48, pp. 100915-100915
Open Access | Times Cited: 30
Efficient visible light-harvesting film with multi-channel sterilization behavior for ultra-persistent freshness of perishable products
Liang Zhang, Wenze Wang, Puyuan Hu, et al.
Chemical Engineering Journal (2022) Vol. 451, pp. 138866-138866
Closed Access | Times Cited: 28
Chemical, structural and functional properties of pectin from tomato pulp under different peeling methods
Ying Liu, Wenjuan Qu, Yuxuan Liu, et al.
Food Chemistry (2022) Vol. 403, pp. 134373-134373
Closed Access | Times Cited: 28
Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications
Ana Carolina de Aguiar, Renata Vardanega, Juliane Viganó, et al.
Molecules (2023) Vol. 28, Iss. 9, pp. 3849-3849
Open Access | Times Cited: 18
Pectin from Fruit- and Berry-Juice Production by-Products: Determination of Physicochemical, Antioxidant and Rheological Properties
Daiga Konrāde, Sergejs Gaidukovs, Francisco Vilaplana, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1615-1615
Open Access | Times Cited: 16
Overexpression of the Rubus idaeus Polygalacturonases Gene RiPG2 Accelerates Fruit Softening in Solanum lycopersicum
Tiemei Li, Xiao Guo, Yuxiao Chen, et al.
Agronomy (2024) Vol. 14, Iss. 1, pp. 160-160
Open Access | Times Cited: 6
Visible light-responsive TiO2-based hybrid nanofiller reinforced multifunctional chitosan film for effective fruit preservation
Ding Ke, Ying Xie, Haishan Xu, et al.
Food Chemistry (2024) Vol. 460, pp. 140539-140539
Closed Access | Times Cited: 6
Assessing the impact of isochoric freezing as a preservation method on the quality attributes of orange juice
Sumeyye Atci, Valerie S. McGraw, Gary R. Takeoka, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3167-3182
Closed Access | Times Cited: 5
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects
Géssica Cristina da Veiga, Ísis Meireles Mafaldo, Carlos Eduardo Barão, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 5
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