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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:

Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
Ramon S. Rocha, Ramón Silva, Gustavo Luís de Paiva Anciens Ramos, et al.
Food Research International (2022) Vol. 161, pp. 111827-111827
Closed Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

Effect of Ohmic Heating on Food Products: An In-Depth Review Approach Associated with Quality Attributes
Mukul Sain, P. S. Minz, Hima John, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, pp. 1-17
Open Access | Times Cited: 9
Effect of induced electric field on microorganism inactivation, nutrients and physicochemical properties of milk
Na Yang, Zitao Zheng, Yamei Jin, et al.
Food Bioscience (2024) Vol. 58, pp. 103708-103708
Closed Access | Times Cited: 8
Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies
Weizhe Wang, Baoguo Sun, Jianjun Deng, et al.
Food Research International (2024) Vol. 188, pp. 114478-114478
Closed Access | Times Cited: 6
The Role of Emergent Processing Technologies in Beer Production
Gonçalo Carvalho, Ana Catarina Leite, Rita Leal, et al.
Beverages (2023) Vol. 9, Iss. 1, pp. 7-7
Open Access | Times Cited: 14
Enhancing the functionality of yogurt: Impact of exotic fruit pulps addition on probiotic viability and metabolites during processing and storage
Eliene Penha Rodrigues Pereira, Beatriz Manfrinato Ferreira, Luísa Freire, et al.
Food Research International (2024) Vol. 196, pp. 115057-115057
Closed Access | Times Cited: 5
Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating
Ramon S. Rocha, Benjamin Mahieu, Elson Rogério Tavares Filho, et al.
Food Research International (2023) Vol. 165, pp. 112517-112517
Closed Access | Times Cited: 12
Non-thermal pasteurization of milk by an innovative energy-saving moderate electrical field equipped with elongated electrodes and process optimization
Ali Wali M. Alsaedi, Azhar J. Al‐Mousawi, Asaad R. Al‐Hilphy, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103445-103445
Closed Access | Times Cited: 12
Natural food dyes on dairy products: A critical approach between 2012-2023 literature regarding the technological and functional aspects, health benefits and future trends
Maria Eduarda Marques Soutelino, Gabrielle de Paiva Vieira, Maria Barbatho Goulart, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104370-104370
Closed Access | Times Cited: 3
Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead
Handray Fernandes de Souza, Lorena Teixeira Bogáz, Giovana Felício Monteiro, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 14, pp. 3299-3311
Closed Access | Times Cited: 3
Effect of ohmic heating in bioactive peptides, volatile compounds, and fatty acid profile in a high-protein vanilla flavoured milk drink
Ramon S. Rocha, Leandro Bertacchini de Oliveira, Sinara T.B. Morais, et al.
International Dairy Journal (2023) Vol. 146, pp. 105733-105733
Closed Access | Times Cited: 8
Effects of electric field intensity regulation on protein aggregation behaviour and foaming property of soybean 7S globulin
Wei‐Ning Wang, Xue Wang, Hairong Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125784-125784
Closed Access | Times Cited: 8
Effects of ohmic heating with different voltages on the quality and microbial diversity of cow milk during thermal treatment and subsequent cold storage
Yingying Sun, Yana Liu, Weiwei Zhou, et al.
International Journal of Food Microbiology (2023) Vol. 410, pp. 110483-110483
Closed Access | Times Cited: 8
An innovative alternative to reduce sodium in cheese: Babassu coconut byproduct improving quality and shelf-life of reduced‑sodium Minas fresh cheese
Rayssa Cruz Lima, Anna Paula Azevedo de Carvalho, Carini Aparecida Lelis, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103601-103601
Closed Access | Times Cited: 2
Nonthermal concentration of skimmed goat milk by forward osmosis: The insights into process performance and product quality
Xinhuan Cao, Peiqing Zhang, Yumei Xian, et al.
Process Safety and Environmental Protection (2024) Vol. 204, pp. 450-460
Closed Access | Times Cited: 2
Recent findings on the ohmic heating application in meat products
Celso F. Balthazar, Tatiana Colombo Pimentel, Ramón Silva, et al.
Current Opinion in Food Science (2024) Vol. 58, pp. 101180-101180
Closed Access | Times Cited: 2
Technological aspects and health effects of hydrolyzed collagen and application in dairy products
Maria Eduarda Marques Soutelino, Ramon S. Rocha, Bianca Cristina Rocha de Oliveira, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 18, pp. 6120-6128
Closed Access | Times Cited: 7
Effect of ohmic heating temperature and voltage on liquid whole egg processing
Debora Almeida Rosa, Jonas T. Guimarães, Louise A. Cabral, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 89, pp. 103490-103490
Closed Access | Times Cited: 6
Design and Development of Continuous Ohmic Heater for Milk and Its Performance Study
Arpita Rathva, Sunil Patel, Suneeta Pinto, et al.
European Journal of Nutrition & Food Safety (2024) Vol. 16, Iss. 7, pp. 43-55
Open Access | Times Cited: 1
Trends and Opportunities in the Dairy Industry: A2 Milk and Processing Methods
Klara Żbik, Anna Onopiuk, Elżbieta Górska‐Horczyczak, et al.
Applied Sciences (2024) Vol. 14, Iss. 15, pp. 6513-6513
Open Access | Times Cited: 1
System Design, Modelling, Energy Analysis, and Industrial Applications of Ohmic Heating Technology
Tasmiyah Javed, Oluwaloba Oluwole-ojo, Hongwei Zhang, et al.
Food and Bioprocess Technology (2024)
Open Access | Times Cited: 1
Ohmic pasteurization of probiotic chocolate dairy desserts and its quality attributes
Gabriela Rodrigues Alves Silva, Wanessa P. da Silva, Elson Rogério Tavares Filho, et al.
Food Research International (2024) Vol. 197, pp. 115261-115261
Closed Access | Times Cited: 1
Optimization of minimal thermal treatment conditions for sour cherry (Prunus cerasus L.) juice using ultrasound‐ohmic combination treatment
Yaşar Özlem Alifakı, Sıla Barut Gök
Journal of Food Safety (2024) Vol. 44, Iss. 2
Closed Access
Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating
Ramón Silva, Ramon S. Rocha, Marcus Vinícius S. Ferreira, et al.
Food Research International (2024) Vol. 188, pp. 114429-114429
Closed Access
Ohmic Heating in Food Processing: An Overview of Plant-Based Protein Modification
Israel Felipe dos Santos, Tatiana Colombo Pimentel, Adriano G. Cruz, et al.
Processes (2024) Vol. 12, Iss. 9, pp. 1800-1800
Open Access
Revealing the mechanism of ohmic heating against Bacillus cereus spores through intracellular homeostasis and lipid analysis
Yingying Sun, Yana Liu, Han Wang, et al.
Food Control (2024) Vol. 169, pp. 110972-110972
Closed Access
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