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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:

Infrared and Microwave as a dry blanching tool for Irish potato: Product quality, cell integrity, and artificial neural networks (ANNs) modeling of enzyme inactivation kinetic
Clinton Emeka Okonkwo, Olumuyiwa Isaac Moses, Charles Obiora Nwonuma, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 78, pp. 103010-103010
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Effects of microwave power control on enzyme activity, drying kinetics, and typical nutrients of Pleurotus Eryngii: Exploring the blanching mechanism by microstructural and ultrastructural evaluation
Deqing Wang, Xiaofeng Chen, R. Pandiselvam, et al.
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106037-106037
Closed Access | Times Cited: 18
Insights into recent innovations in anti browning strategies for fruit and vegetable preservation
Balakrishnan Navina, Kulakkunnath Keshav Huthaash, Nandha Kumar Velmurugan, et al.
Trends in Food Science & Technology (2023) Vol. 139, pp. 104128-104128
Closed Access | Times Cited: 29
Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties
Samir Mowafy, Jiale Guo, Dengwen Lei, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103648-103648
Closed Access | Times Cited: 8
Improving modification of structures and functionalities of food macromolecules by novel thermal technologies
Fengli Lian, Da‐Wen Sun, Jun‐Hu Cheng, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 327-338
Closed Access | Times Cited: 31
Kinetic modelling of the mass and heat transfer of a plant-based fishball alternative during deep-fat frying and air frying and the changes in physicochemical properties
Xinli Ran, Dingsong Lin, Lingjie Zheng, et al.
Journal of Food Engineering (2023) Vol. 350, pp. 111457-111457
Closed Access | Times Cited: 17
Evaluation of drying kinetics, electric and emission study of Musa paradisiaca L. leaves using microwave-assisted drying method
Heri Septya Kusuma, Yusron Mahendra Diwiyanto, Debora Engelien Christa Jaya, et al.
Applied Food Research (2023) Vol. 3, Iss. 2, pp. 100322-100322
Open Access | Times Cited: 17
Drying technologies of novel food resources for future foods: Progress, challenges and application prospects
Qing Guo, Min Zhang, Arun S. Mujumdar, et al.
Food Bioscience (2024) Vol. 60, pp. 104490-104490
Closed Access | Times Cited: 7
Comparative Analysis of Drying Methods on Pleurotus eryngii: Impact on Drying Efficiency, Nutritional Quality, and Flavor Profile
Deqing Wang, Yong Wang, R. Pandiselvam, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 4598-4616
Closed Access | Times Cited: 5
The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties
R. K. Saini, Sukhpreet Kaur, Poonam Aggarwal, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 13
Conventional and emerging innovative processing technologies for quality processing of potato and potato-based products: A review
R. K. Saini, Sukhpreet Kaur, Poonam Aggarwal, et al.
Food Control (2023) Vol. 153, pp. 109933-109933
Closed Access | Times Cited: 13
Effect of Microwave-Based Dry Blanching on Drying of Potato Slices: A Comparative Study
Megaswana Guruprasad, Jeevitha Gada Chengaiyan, Faraz Ahmad, et al.
ACS Omega (2024) Vol. 9, Iss. 13, pp. 15143-15150
Open Access | Times Cited: 4
Research progress in the application of infrared blanching in fruit and vegetable drying process
Yasmine Bouhile, Yiting Guo, Bengang Wu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Effects of innovative dry-blanching on moisture, cell wall structure, physicochemical properties and volatile compounds of microwave infrared coupled dried ginger (Zingiber officinale roscoe)
Shiyu Zeng, Bingzheng Li, Liling Yang, et al.
Food Chemistry (2025) Vol. 475, pp. 143231-143231
Closed Access
Impact of apple slice thickness and water-soaking pretreatment on catalytic infrared blanching efficiency and subsequent hot air drying performance
Bengang Wu, Yasmine Bouhile, Yiting Guo, et al.
Drying Technology (2025), pp. 1-21
Closed Access
Penetrating microwave vacuum drying: a superior alternative to traditional drying methods for enhancing sensory quality, biological activity and flavor of ‘Akizuki’ pear (Pyrus pyrifolia Nakai)
Deqing Wang, Dianbin Su, Shuai Wang, et al.
Journal of Food Composition and Analysis (2025) Vol. 142, pp. 107415-107415
Closed Access
Effects of different pretreatments on the drying and quality characteristics of Strobilanthes sarcorrhiza (C. Ling) by hot-air drying
Shuqing Zhu, Suikang Yuan, C. Wang, et al.
Industrial Crops and Products (2025) Vol. 227, pp. 120759-120759
Open Access
Postharvest primary processing technology of Gardenia jasminoides Ellis: Current status and future prospects—A comprehensive review
Zhifeng Xiao, Lingjian Yang, Ziping Ai, et al.
Industrial Crops and Products (2025) Vol. 228, pp. 120931-120931
Open Access
Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality
Isaac Duah Boateng
Food Engineering Reviews (2022) Vol. 15, Iss. 1, pp. 113-155
Closed Access | Times Cited: 16
A Catalytic Infrared System as a Hot Water Replacement Strategy: A Future Approach for Blanching Fruits and Vegetables to Save Energy and Water
Yuqing Wang, Long Zhang, Xiaojie Yu, et al.
Food Reviews International (2023) Vol. 40, Iss. 2, pp. 641-657
Closed Access | Times Cited: 8
An improved vacuum-steam pulsed blanching machine design and garlic scape blanching verified experiment
Jing‐Shou Zhang, Xianjun Chen, Magdalena Zielińska, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 87, pp. 103368-103368
Closed Access | Times Cited: 7
Microwave Infrared Cooperative Drying of Ginger: Moisture Evolution, Structure Change, Physicochemical Properties, and Prediction Model
Shiyu Zeng, Cunshan Zhou, Bo Wang, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 4632-4651
Closed Access | Times Cited: 2
Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles
Yangyang Chen, Huiyu Gong, Junwei Wang, et al.
Food Reviews International (2024), pp. 1-31
Closed Access | Times Cited: 2
Effect of Pulsed Electric Field on the Drying Kinetics of Apple Slices during Vacuum-Assisted Microwave Drying: Experimental, Mathematical and Computational Intelligence Approaches
Mahdi Rashvand, Mohammad Nadimi, Jitendra Paliwal, et al.
Applied Sciences (2024) Vol. 14, Iss. 17, pp. 7861-7861
Open Access | Times Cited: 2
Synergistic effect of drying methods and ultrasonication on natural deep eutectic solvent extraction of phytochemicals from African spinach (Amaranthus hybridus) stem
Clinton Emeka Okonkwo, Abiola Folakemi Olaniran, Okon Johnson Esua, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 2
Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model
Da‐Song Kim, Jung Heon Lee, Hyun‐Jae Shin
Biotechnology and Bioprocess Engineering (2023) Vol. 28, Iss. 4, pp. 554-567
Closed Access | Times Cited: 5
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