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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:

Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review
Predrag Putnik, Željka Kresoja, Tomislav Bosiljkov, et al.
Food Chemistry (2018) Vol. 279, pp. 150-161
Closed Access | Times Cited: 142

Showing 1-25 of 142 citing articles:

Extraction of bioactive compounds from plant materials using combination of various novel methods: A review
Avinash Kumar Jha, Nandan Sit
Trends in Food Science & Technology (2021) Vol. 119, pp. 579-591
Closed Access | Times Cited: 378
Combination of emerging technologies for the extraction of bioactive compounds
Le Wen, Zhihang Zhang, Da‐Wen Sun, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 11, pp. 1826-1841
Closed Access | Times Cited: 222
Food quality 4.0: From traditional approaches to digitalized automated analysis
Abdo Hassoun, Sandeep Jagtap, Guillermo Garcia‐Garcia, et al.
Journal of Food Engineering (2022) Vol. 337, pp. 111216-111216
Open Access | Times Cited: 115
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: 79
Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage
A.E. Illera, Sonal Chaple, Marı́a Teresa Sanz, et al.
Food Chemistry X (2019) Vol. 3, pp. 100049-100049
Open Access | Times Cited: 110
High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour
Justyna Szczepańska, Francisco J. Barba, Sylwia Skąpska, et al.
Food Chemistry (2019) Vol. 307, pp. 125549-125549
Closed Access | Times Cited: 101
Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice
Chuanxiang Cheng, Jia Meng, Yao Gui, et al.
Innovative Food Science & Emerging Technologies (2020) Vol. 64, pp. 102425-102425
Closed Access | Times Cited: 89
Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices
Eric Keven Silva, M. Ângela A. Meireles, Marleny D.A. Saldaña
Trends in Food Science & Technology (2020) Vol. 97, pp. 381-390
Closed Access | Times Cited: 85
Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality
Bhaskar Protim Mahanta, Pranjit Kumar Bora, Phirose Kemprai, et al.
Food Research International (2021) Vol. 145, pp. 110404-110404
Closed Access | Times Cited: 72
Cold plasma technology for fruit based beverages: A review
Roji Waghmare
Trends in Food Science & Technology (2021) Vol. 114, pp. 60-69
Closed Access | Times Cited: 61
Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety
KeChrist Obileke, Helen Onyeaka, Taghi Miri, et al.
Journal of Food Process Engineering (2022) Vol. 45, Iss. 10
Open Access | Times Cited: 40
Bioactive Compounds from Fruits as Preservatives
Paulo E. S. Munekata, Mirian Pateiro, Rubén Domínguez, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 343-343
Open Access | Times Cited: 39
A‐type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications
Yu Zeng, Lei Zhao, Kai Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 13
Emerging techniques for the processing of food to ensure higher food safety with enhanced food quality: a review
Harsh B. Jadhav, Pintu Choudhary
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 12
Applying Artificial Intelligence to Promote Sustainability
Miriam Du-Phuong Ta, Stefan Wendt, Þröstur Olaf Sigurjónsson
Sustainability (2024) Vol. 16, Iss. 12, pp. 4879-4879
Open Access | Times Cited: 9
High pressure processing of fruit beverages: A recent trend
Roji Waghmare
Food and Humanity (2024) Vol. 2, pp. 100232-100232
Closed Access | Times Cited: 8
Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice
Xiaokun Qiu, Jiajia Su, Jiangli Nie, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 809-809
Open Access | Times Cited: 8
Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates
Fakhreddin Salehi
Journal of Food Measurement & Characterization (2020) Vol. 14, Iss. 5, pp. 2472-2488
Closed Access | Times Cited: 64
Efficient elimination and detection of phenolic compounds in juice using laccase mimicking nanozymes
Hui Huang, Lulu Lei, Juan Bai, et al.
Chinese Journal of Chemical Engineering (2020) Vol. 29, pp. 167-175
Closed Access | Times Cited: 58
Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers
Jana Šic Žlabur, Ivanka Žutić, Sanja Radman, et al.
Molecules (2020) Vol. 25, Iss. 4, pp. 810-810
Open Access | Times Cited: 52
Pomegranate juice as a super-food: A comprehensive review of its extraction, analysis, and quality assessment approaches
Nesrine M. Hegazi, Sherine El‐Shamy, Heba A. Fahmy, et al.
Journal of Food Composition and Analysis (2021) Vol. 97, pp. 103773-103773
Closed Access | Times Cited: 47
Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice
Lei Yuan, Fengyun Cheng, Junjie Yi, et al.
Food Chemistry (2021) Vol. 373, pp. 131397-131397
Closed Access | Times Cited: 46
Potential of pulsed light treatment to pasteurize pomegranate juice: Microbial safety, enzyme inactivation, and phytochemical retention
B Bhagat, Snehasis Chakraborty
LWT (2022) Vol. 159, pp. 113215-113215
Open Access | Times Cited: 37
Impact of ozone treatment on food polyphenols – A comprehensive review
Kulwinder Kaur, R. Pandiselvam, Anjineyulu Kothakota, et al.
Food Control (2022) Vol. 142, pp. 109207-109207
Closed Access | Times Cited: 35
Thermal Degradation of Antioxidant Compounds: Effects of Parameters, Thermal Degradation Kinetics, and Formulation Strategies
Jordy Kim Ung Ling, Jian Hung Sam, Jaison Jeevanandam, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 9, pp. 1919-1935
Closed Access | Times Cited: 33
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