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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:

Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation
Yanlin Du, Qi Tian, Guijing Li, et al.
Food Research International (2024) Vol. 195, pp. 114996-114996
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

A review on natural polymer-based film/coating in postharvest mushroom preservation
Pratap Kalita, Tutumoni Kalita, Nilutpal Sharma Bora, et al.
Food Control (2025), pp. 111185-111185
Closed Access
Advanced application of alkaline/basic electrolyzed water in the food and agriculture industry as cleaning, processing, preserving, and functional agents
Yanlin Du, Qi Tian, Xia Kuang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Effect of Late Preharvest Deficit Irrigation on Physiological and Agronomical Responses in ‘Regina’/Gisela 6 Sweet Cherry (Prunus avium L.) Cultivar
Vanessa Huerta-Mendoza, Rocio Catalán-Paine, Iverly Romero, et al.
Plants (2025) Vol. 14, Iss. 4, pp. 517-517
Open Access
Potential for in-field pre-harvest control of foodborne human pathogens in leafy vegetables: identification of research gaps and opportunities
Laura Rood, Chawalit Kocharunchitt, John P. Bowman, et al.
Trends in Food Science & Technology (2025), pp. 104928-104928
Open Access
The Effects of Nisin Treatment on the Phenylpropanoid and Physiological Mechanisms of Fresh-Cut Pumpkin
Yuge Guan, Yan V. Sun, Ning Yuan, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 733-733
Open Access
The membrane may be a key factor influencing browning: a mini review on browning mechanisms of fresh-cut fruit and vegetables from a multi-omics perspective
Yuan Xiao, Zizhao Zhan, Wei Lin, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Synergistic Bactericidal Efficiency of Slightly Acidic Electrolyzed Water–High-Pressure Parallel Processing on Escherichia coli in Freshly Cut Gastrodia elata Slices
Qing Gao, Xin Nong, Tim Lang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 790-790
Open Access
Probiotic-infused active packaging: preparation, characterization, application and modeling the preservation of fresh strawberries fruit
Mostafa Rahmati-Joneidabad, Mohammad Reza Zare Bavani, Behrooz Alizadeh Behbahani, et al.
LWT (2025), pp. 117586-117586
Open Access
Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles usingE-nose, E-tongue and HS-SPME-GC–MS
Yuanfang Xu, Xiaoyu Wang, Qing Mao, et al.
Food Chemistry X (2025) Vol. 27, pp. 102352-102352
Open Access
Dual functionality of ultrasound-CaCl2-slightly acidic electrolyzed water: Efficient Salmonella Thompson reduction and onion freshness retention
Hui Yang, Xiaoying Wang, Yihong Wang, et al.
Food Control (2025), pp. 111312-111312
Closed Access
Transcriptomic Analysis of the Mechanisms Underlying Delayed Quality Deterioration in Fresh‐Cut Asparagus Lettuce Using Ascorbic Acid and L‐Cysteine in a Sodium Carboxymethyl Cellulose Coating
Huibo Song, Yi Wang, Yanan Chen, et al.
Journal of Food Biochemistry (2025) Vol. 2025, Iss. 1
Open Access
An impedance-based beef freshness detection method using GcForest learning model
Xinxing Li, Shu Li, Jianjun Tian, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Cu-doped ZiF-8 and calcined UIO-66-based biomimetic enzyme electrochemical sensor for rapid and sensitive detection of Zearalenone in vegetable oil
Lin Zhiyuan, Kong Fanzhuo, Yuyang Zhang, et al.
Food Chemistry (2025), pp. 144260-144260
Closed Access
Recent Advancements of Light-Emitting Diodes in Dairy Industries
Pranavi KS, Shaik Basha, A. Chattopadhyay, et al.
Trends in Food Science & Technology (2025), pp. 105018-105018
Closed Access
New Application of Electrolyzed Water in Food System
Guowu Xu, Lu Chen, Yufeng Li, et al.
ACS Food Science & Technology (2025)
Closed Access
Exploring the nutritional and functional properties of Brazil nut (Bertholletia excelsa): A scientific prospection of nut-derived food products
Lúcia Mara dos Reis Lemos, Maria Manuela Camino Feltes
Journal of Food Composition and Analysis (2025), pp. 107363-107363
Closed Access
Substituent group-modified pectins: Targeted modifications for enhanced functional properties
Xitong Liu, Chengying Zhao, Jirong Wang, et al.
Trends in Food Science & Technology (2025), pp. 104920-104920
Closed Access
Smartphone-assisted fluorescent film based on the Flu grafted on Eu-MOF for real-time monitoring of fresh-cut fruit freshness
Zhepeng Zhang, Mingjie Gao, Liang Zhang, et al.
Biosensors and Bioelectronics (2025) Vol. 277, pp. 117278-117278
Closed Access
Effects of new fermentation strains: Weissella confusa GTA22 and Weissella koreensis QAY6 on the quality of dough and steamed bread
Qifeng Wang, Wenjun Wang, Yumeng Zhang, et al.
Food Bioscience (2025), pp. 106223-106223
Closed Access
The Individual and Combined Effects of Electrolyzed Water and Chitosan Coating Applications on the Storage Stability of Fresh Strawberries
Nesrin Yumak Alnıak, Cengiz Caner, Muhammed Yüceer
Food and Bioprocess Technology (2025)
Open Access
Innovative active packaging with basil seed gum and probiotic lactiplantibacillus pentosus v390 for strawberry preservation: preparation, characterization, and modeling
Mostafa Rahmati-Joneidabad, Behrooz Alizadeh Behbahani, Morteza Taki
Journal of Food Measurement & Characterization (2025)
Closed Access
Bacterial Spore Inactivation Technology in Solid Foods: A Review
Tian Maojin, Zhou Zheng, Ying Hu, et al.
Journal of Food Protection (2025), pp. 100479-100479
Open Access
Insights into Leuconostoc-clade as starters in Chinese paocai: Shaping microbial communities for rapid, safe, and flavor-preserving fermentation
Xinyu Hu, Meng‐Die Cheng, Meng Zhang, et al.
Food Bioscience (2025), pp. 106410-106410
Closed Access
Unraveling the flavor formation process of mellow and thick-type ripened Pu-erh tea through non-targeted metabolomics and metagenomics
Zixi Yang, Yongshu Xie, Yuanmin Zhu, et al.
Food Chemistry X (2025) Vol. 27, pp. 102424-102424
Open Access
Xanthan gum and carboxymethyl cellulose-based coating maintain postharvest quality and organic acids of button mushrooms (Agaricus bisporus)
Nurettin Yılmaz
Journal of Food Measurement & Characterization (2025)
Closed Access
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