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:
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
Francisco J. Barba, Netsanet Shiferaw Terefe, Roman Buckow, et al.
Food Research International (2015) Vol. 77, pp. 725-742
Closed Access | Times Cited: 295
Showing 1-25 of 295 citing articles:
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
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
A review of sustainable and intensified techniques for extraction of food and natural products
Farid Chemat, Maryline Abert Vian, Anne‐Sylvie Fabiano‐Tixier, et al.
Green Chemistry (2020) Vol. 22, Iss. 8, pp. 2325-2353
Open Access | Times Cited: 548
Farid Chemat, Maryline Abert Vian, Anne‐Sylvie Fabiano‐Tixier, et al.
Green Chemistry (2020) Vol. 22, Iss. 8, pp. 2325-2353
Open Access | Times Cited: 548
Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review
Predrag Putnik, Danijela Bursać Kovačević, Anet Režek Jambrak, et al.
Molecules (2017) Vol. 22, Iss. 5, pp. 680-680
Open Access | Times Cited: 293
Predrag Putnik, Danijela Bursać Kovačević, Anet Režek Jambrak, et al.
Molecules (2017) Vol. 22, Iss. 5, pp. 680-680
Open Access | Times Cited: 293
Applications of cold plasma technology for microbiological safety in meat industry
N.N. Misra, Cheorun Jo
Trends in Food Science & Technology (2017) Vol. 64, pp. 74-86
Closed Access | Times Cited: 286
N.N. Misra, Cheorun Jo
Trends in Food Science & Technology (2017) Vol. 64, pp. 74-86
Closed Access | Times Cited: 286
An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal
Daniel Granato, Domingos Sávio Nunes, Francisco J. Barba
Trends in Food Science & Technology (2017) Vol. 62, pp. 13-22
Closed Access | Times Cited: 282
Daniel Granato, Domingos Sávio Nunes, Francisco J. Barba
Trends in Food Science & Technology (2017) Vol. 62, pp. 13-22
Closed Access | Times Cited: 282
Landmarks in the historical development of twenty first century food processing technologies
N.N. Misra, Mohamed Koubaa, Shahin Roohinejad, et al.
Food Research International (2017) Vol. 97, pp. 318-339
Closed Access | Times Cited: 269
N.N. Misra, Mohamed Koubaa, Shahin Roohinejad, et al.
Food Research International (2017) Vol. 97, pp. 318-339
Closed Access | Times Cited: 269
Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review
Jasminka Giacometti, Danijela Bursać Kovačević, Predrag Putnik, et al.
Food Research International (2018) Vol. 113, pp. 245-262
Closed Access | Times Cited: 265
Jasminka Giacometti, Danijela Bursać Kovačević, Predrag Putnik, et al.
Food Research International (2018) Vol. 113, pp. 245-262
Closed Access | Times Cited: 265
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
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
Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review
Francisco J. Barba, Mohamed Koubaa, Leonardo do Prado‐Silva, et al.
Trends in Food Science & Technology (2017) Vol. 66, pp. 20-35
Closed Access | Times Cited: 248
Francisco J. Barba, Mohamed Koubaa, Leonardo do Prado‐Silva, et al.
Trends in Food Science & Technology (2017) Vol. 66, pp. 20-35
Closed Access | Times Cited: 248
Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems
Cristian Dima, Elham Assadpour, Ştefan Dima, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 3, pp. 954-994
Open Access | Times Cited: 225
Cristian Dima, Elham Assadpour, Ştefan Dima, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 3, pp. 954-994
Open Access | Times Cited: 225
Effects of nonthermal food processing technologies on food allergens: A review of recent research advances
Flora-Glad Chizoba Ekezie, Jun‐Hu Cheng, Da‐Wen Sun
Trends in Food Science & Technology (2018) Vol. 74, pp. 12-25
Closed Access | Times Cited: 222
Flora-Glad Chizoba Ekezie, Jun‐Hu Cheng, Da‐Wen Sun
Trends in Food Science & Technology (2018) Vol. 74, pp. 12-25
Closed Access | Times Cited: 222
Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds
Natalia Miękus, Krystian Marszałek, Magdalena Podlacha, et al.
Molecules (2020) Vol. 25, Iss. 17, pp. 3804-3804
Open Access | Times Cited: 166
Natalia Miękus, Krystian Marszałek, Magdalena Podlacha, et al.
Molecules (2020) Vol. 25, Iss. 17, pp. 3804-3804
Open Access | Times Cited: 166
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety
Kemal Aganovic, Christian Hertel, Rudi F. Vogel, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 3225-3266
Open Access | Times Cited: 150
Kemal Aganovic, Christian Hertel, Rudi F. Vogel, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 3225-3266
Open Access | Times Cited: 150
Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors
Abdo Hassoun, Miguel A. Prieto, María Carpena, et al.
Food Research International (2022) Vol. 162, pp. 112068-112068
Closed Access | Times Cited: 149
Abdo Hassoun, Miguel A. Prieto, María Carpena, et al.
Food Research International (2022) Vol. 162, pp. 112068-112068
Closed Access | Times Cited: 149
A comprehensive review on impact of non-thermal processing on the structural changes of food components
Rahul Islam Barbhuiya, Poonam Singha, Sushil Kumar Singh
Food Research International (2021) Vol. 149, pp. 110647-110647
Closed Access | Times Cited: 134
Rahul Islam Barbhuiya, Poonam Singha, Sushil Kumar Singh
Food Research International (2021) Vol. 149, pp. 110647-110647
Closed Access | Times Cited: 134
Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing
Viola Chiozzi, Sofia Agriopoulou, Theodoros Varzakas
Applied Sciences (2022) Vol. 12, Iss. 4, pp. 2202-2202
Open Access | Times Cited: 123
Viola Chiozzi, Sofia Agriopoulou, Theodoros Varzakas
Applied Sciences (2022) Vol. 12, Iss. 4, pp. 2202-2202
Open Access | Times Cited: 123
An Overview of Bioactive Flavonoids from Citrus Fruits
Mohamed Addi, Amine Elbouzidi, Malika Abid, et al.
Applied Sciences (2021) Vol. 12, Iss. 1, pp. 29-29
Open Access | Times Cited: 111
Mohamed Addi, Amine Elbouzidi, Malika Abid, et al.
Applied Sciences (2021) Vol. 12, Iss. 1, pp. 29-29
Open Access | Times Cited: 111
Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research
Shahida Anusha Siddiqui, Nur Alim Bahmid, M M Chayan Mahmud, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6630-6651
Open Access | Times Cited: 83
Shahida Anusha Siddiqui, Nur Alim Bahmid, M M Chayan Mahmud, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6630-6651
Open Access | Times Cited: 83
Recent Advances in Natural Polyphenol Research
Irene Dini, Lucia Grumetto
Molecules (2022) Vol. 27, Iss. 24, pp. 8777-8777
Open Access | Times Cited: 75
Irene Dini, Lucia Grumetto
Molecules (2022) Vol. 27, Iss. 24, pp. 8777-8777
Open Access | Times Cited: 75
Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits
Mário Bezerra, Miguel Ribeiro, Fernanda Cosme, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 16
Mário Bezerra, Miguel Ribeiro, Fernanda Cosme, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 16
Texture-modified foods for the elderly: Status, technology and opportunities
José Miguel Aguilera, Dong‐Jun Park
Trends in Food Science & Technology (2016) Vol. 57, pp. 156-164
Closed Access | Times Cited: 164
José Miguel Aguilera, Dong‐Jun Park
Trends in Food Science & Technology (2016) Vol. 57, pp. 156-164
Closed Access | Times Cited: 164
Effect of Cold Atmospheric Plasma on Inactivation of Escherichia coli and Physicochemical Properties of Apple, Orange, Tomato Juices, and Sour Cherry Nectar
Beyhan Günaydın Daşan, İsmail Hakkı Boyacı
Food and Bioprocess Technology (2017) Vol. 11, Iss. 2, pp. 334-343
Closed Access | Times Cited: 164
Beyhan Günaydın Daşan, İsmail Hakkı Boyacı
Food and Bioprocess Technology (2017) Vol. 11, Iss. 2, pp. 334-343
Closed Access | Times Cited: 164
Impact of conventional and non-conventional processing on prickly pear ( Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products
Francisco J. Barba, Predrag Putnik, Danijela Bursać Kovačević, et al.
Trends in Food Science & Technology (2017) Vol. 67, pp. 260-270
Closed Access | Times Cited: 152
Francisco J. Barba, Predrag Putnik, Danijela Bursać Kovačević, et al.
Trends in Food Science & Technology (2017) Vol. 67, pp. 260-270
Closed Access | Times Cited: 152
Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing
Laetitia Picart‐Palmade, Charles Cunault, Dominique Chevalier‐Lucia, et al.
Frontiers in Nutrition (2019) Vol. 5
Open Access | Times Cited: 141
Laetitia Picart‐Palmade, Charles Cunault, Dominique Chevalier‐Lucia, et al.
Frontiers in Nutrition (2019) Vol. 5
Open Access | Times Cited: 141
The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables
Krystian Marszałek, Łukasz Woźniak, Bartosz Kruszewski, et al.
International Journal of Molecular Sciences (2017) Vol. 18, Iss. 2, pp. 277-277
Open Access | Times Cited: 135
Krystian Marszałek, Łukasz Woźniak, Bartosz Kruszewski, et al.
International Journal of Molecular Sciences (2017) Vol. 18, Iss. 2, pp. 277-277
Open Access | Times Cited: 135
