Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation
Baoguo Xu, Min Feng, Bimal Chitrakar, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 84, pp. 103295-103295
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Recent advances in combined ultrasound and microwave treatment for improving food processing efficiency and quality: A review
Songchao Zhou, Wenjuan Chen, Kai Fan
Food Bioscience (2024) Vol. 58, pp. 103683-103683
Closed Access | Times Cited: 17
Natural deep eutectic solvents for the extraction of lentinan from shiitake mushroom: COSMO-RS screening and ANN-GA optimizing conditions
Dayuan Wang, Min Zhang, Chung Lim Law, et al.
Food Chemistry (2023) Vol. 430, pp. 136990-136990
Closed Access | Times Cited: 20
Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry
Alaa R. Abdulstar, Ammar B. Altemimi, Asaad R. Al‐Hilphy
Foods (2023) Vol. 12, Iss. 7, pp. 1459-1459
Open Access | Times Cited: 19
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels
Baoguo Xu, Xiaodie Wang, Bimal Chitrakar, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110498-110498
Closed Access | Times Cited: 9
A Novel Banana‐Based Gel System 3D Printing: Effect of Oxygen Content in Printing Environment on Browning Development
Xin Wang, Min Zhang, Tiantian Tang, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
Thermosonication: A Veritable Technique to Improve the Quality Attribute of Black Velvet Tamarind (Dialium guineense Wild) Beverage
Adebola O. Oladunjoye, Olamide D. Olorunsola
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
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: 5
Research advances in technologies and mechanisms to regulate vinegar flavor
Zhankai Zhang, Zhihong Zhang, Ronghai He, et al.
Food Chemistry (2024) Vol. 460, pp. 140783-140783
Closed Access | Times Cited: 5
Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice
Başak Gökçe Çöl, Meryem Akhan, Burcu Çakmak Sancar, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2167-2167
Open Access | Times Cited: 11
Enzyme activity and nutritional profile of different-sized carrot cubes treated with supercritical carbon dioxide
Zhe Chen, Ireneusz Kapusta, Zhenzhou Zhu, et al.
Postharvest Biology and Technology (2024) Vol. 210, pp. 112763-112763
Closed Access | Times Cited: 3
Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration
Yu-Wen Lin, Yueh-An Yao, Dawei Huang, et al.
Processes (2024) Vol. 12, Iss. 6, pp. 1109-1109
Open Access | Times Cited: 3
"Exploring the interface dynamics of emulsion gel via a novel non-destructive technique provides insights into the underlying mechanism of gel formation, water mobility, functionality and structural variations”
Abdul Qayum, Arif Rashid, Asif Ali Khan, et al.
Food Bioscience (2024) Vol. 61, pp. 104721-104721
Closed Access | Times Cited: 3
Intelligent detection of quality deterioration and adulteration of fresh meat products in the supply chain: research progress and application
Linyu Zhang, Qi Yu, Min Zhang, et al.
Food Bioscience (2023) Vol. 55, pp. 103047-103047
Closed Access | Times Cited: 10
Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes
Baldev Singh Kalsi, Sandhya Singh, MS Alam, et al.
Ultrasonics Sonochemistry (2023) Vol. 99, pp. 106595-106595
Open Access | Times Cited: 9
Effect of Thermosonication on the Nutritional Quality of Lapsi (Choerospondias axillaris) Fruit Juice: Application of Advanced Artificial Neural Networks
Puja Das, Prakash Kumar Nayak, Baskaran Stephen Inbaraj, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3723-3723
Open Access | Times Cited: 8
Reasons of Higher Peptides Yield During Soybean Meal Solid-State Fermentation by Using Ultrasonic Pretreated Bacillus amyloliquefaciens: Spores Germination
Yucheng Wang, Suyun Li, Junsong Zhu, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 4371-4381
Closed Access | Times Cited: 2
Reducing the oil absorption and tailoring starch properties in banana slices by integrated ultrasound in infrared frying
Menglin Sun, Ya Su, Ying Chen, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 95, pp. 103695-103695
Closed Access | Times Cited: 1
Effect of Low-Frequency High-Power Ultrasound Processing on the Volatile Compounds and Aroma Profile of Cashew Apple Juice
Dayanne L. H. Maia, Suelí Rodrigues, Fabiano A.N. Fernandes
ACS Food Science & Technology (2024) Vol. 4, Iss. 6, pp. 1560-1569
Open Access | Times Cited: 1
Effects of different concentration methods on the quality and volatile components of sea buckthorn clear juice
Zhiwei Zhang, Yuying Cheng, Zhenhong Gao, et al.
LWT (2024) Vol. 206, pp. 116556-116556
Open Access | Times Cited: 1
Influence of ultrasonic pretreatment on the quality attributes and pectin structure of chili peppers (Capsicum spp.)
Nian Xin, Jitao Wang, Mengze Wang, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107041-107041
Open Access | Times Cited: 1
Intelligent quality control of gelatinous polysaccharide-based fresh products during cold chain logistics: A review
Shize Lu, Min Zhang, Baoguo Xu, et al.
Food Bioscience (2024) Vol. 62, pp. 105081-105081
Closed Access | Times Cited: 1
Non-thermal treatments of strawberry pulp: The relationship between quality attributes and microstructure
Ying Xing, Qiudi Ma, Kunhua Wang, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106508-106508
Open Access | Times Cited: 4
Optimization of thermosonication treatments to improve the quality parameters of posotia (Vitex negundo) juice
Punam Sri Das, Prakash Kumar Nayak, S. Karthikeyan, et al.
Journal of Agriculture and Food Research (2023) Vol. 14, pp. 100811-100811
Open Access | Times Cited: 4
Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (Vitis vinifera) Grape Juice
Zixian Zhao, Jiaqi Wang, Caihong Li, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3722-3722
Open Access | Times Cited: 2
Sensory Determination of Peach and Nectarine Germplasms with Instrumental Analysis
Meng Sun, Julin Ma, Zhixiang Cai, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4444-4444
Open Access | Times Cited: 2
Page 1 - Next Page

Scroll to top