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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:

Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments
Qian Luo, Nazimah Hamid, Indrawati Oey, et al.
LWT (2019) Vol. 115, pp. 108438-108438
Closed Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Impact of sustainable emerging pulsed electric field processing on textural properties of food products and their mechanisms: An updated review
Murtaza Ali, Lan Liao, Xin‐An Zeng, et al.
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 101076-101076
Open Access | Times Cited: 12
Emerging techniques for the processing of food to ensure higher food safety with enhanced food quality: a review
Harsh B. Jadhav, Pintu Choudhary
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 12
A review on pulsed electric field modification of proteins: Effect on the functional and structural properties
Mudasir Ahmad Malik, Mohd Aaqib Sheikh, Nisar A. Mir
Food Bioscience (2024) Vol. 61, pp. 104636-104636
Closed Access | Times Cited: 12
Effects of pulsed electric fields on the conformation and gelation properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: A molecular dynamics study
Ming Dong, Huixin Tian, Yujuan Xu, et al.
Food Chemistry (2020) Vol. 342, pp. 128306-128306
Closed Access | Times Cited: 57
Recent Developments in the Preservation of Raw Fresh Food by Pulsed Electric Field
Zhenna Zhang, Zhang Bin, Ruijin Yang, et al.
Food Reviews International (2020) Vol. 38, Iss. sup1, pp. 247-265
Closed Access | Times Cited: 42
Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation
Ume Roobab, Xin‐An Zeng, Waqar Ahmed, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 710-710
Open Access | Times Cited: 14
Effects of pulsed electric field pretreatment on frying quality of fresh-cut lotus root slices
Jiaheng Li, Jiyong Shi, Xiaowei Huang, et al.
LWT (2020) Vol. 132, pp. 109873-109873
Open Access | Times Cited: 33
Ultrasonication in seafood processing and preservation: a comprehensive review
T. Sireesha, N.A. Nanje Gowda, Kambhampati Vivek
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100208-100208
Closed Access | Times Cited: 21
Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams
Muhammad Syahmeer How, Nazimah Hamid, Ye Liu, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1162-1162
Open Access | Times Cited: 12
Technological innovations enhance postharvest fresh food resilience from a supply chain perspective
Jinjin Huang, Min Zhang, Arun S. Mujumdar, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-23
Closed Access | Times Cited: 11
Enhanced Peelability and Quality of Whiteleg Shrimp (Litopenaeus vannamei) Using Pulsed Electric Field (PEF) Treatment
Gyeong-Seo Park, Hyeon Jeong Seo, Han-Baek Lee, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 148-148
Open Access
Effect of pulsed electric field pretreatment synergistic mixed bacterial agent fermentation on the flavor and quality of air-dried goose meat and its molecular mechanism
Yujing Zhou, Jue Xu, Xiankang Fan, et al.
Poultry Science (2025) Vol. 104, Iss. 4, pp. 104926-104926
Open Access
Advancements in emerging non-thermal preservation techniques for aquatic products: A comprehensive review of mechanisms, applications, and future directions
Zhijun Yang, Qing Xiong, Tao Yin, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103996-103996
Closed Access
Improving the microbiological safety and quality of aquatic products using nonthermal processing
Yuan Xie, Jie Zhang, Ping Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 3
Differences and mechanisms of color deterioration in three types of ready-to-eat shellfishes during storage
Ying Luo, Xiangbo Zeng, Yuanyuan Hu, et al.
Food Chemistry (2024) Vol. 469, pp. 142459-142459
Closed Access | Times Cited: 3
Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing
Kevin Kantono, Nazimah Hamid, Qianli Ma, et al.
Food Research International (2021) Vol. 141, pp. 110092-110092
Closed Access | Times Cited: 23
Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat
Kevin Kantono, Nazimah Hamid, Diksha Chadha, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 1148-1148
Open Access | Times Cited: 18
Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts
Kevin Kantono, Nazimah Hamid, Indrawati Oey, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1444-1444
Open Access | Times Cited: 20
Effect of moderate intensity pulsed electric field on shelf-life of chicken breast meat
Emine Aşık-Canbaz, Selçuk Çömlekçı, Atıf Can Seydim
British Poultry Science (2022) Vol. 63, Iss. 5, pp. 641-649
Closed Access | Times Cited: 11
Effects of Industrial Boiling on the Nutritional Profile of Common Octopus (Octopus vulgaris)
Helena Oliveira, Joel Augusto Muniz, Narcisa M. Bandarra, et al.
Foods (2019) Vol. 8, Iss. 9, pp. 411-411
Open Access | Times Cited: 16
The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts
Qianli Ma, Nazimah Hamid, Indrawati Oey, et al.
Molecules (2020) Vol. 25, Iss. 11, pp. 2665-2665
Open Access | Times Cited: 14
Role of Extracts Obtained from Rainbow Trout and Sole Side Streams by Accelerated Solvent Extraction and Pulsed Electric Fields on Modulating Bacterial and Anti-Inflammatory Activities
Min Wang, Jianjun Zhou, Noelia Pallarés, et al.
Separations (2021) Vol. 8, Iss. 10, pp. 187-187
Open Access | Times Cited: 9
Optimization of pulsed electric field design for seafood products with salting process
Agus Darmawan, Nurul Wulandari, Siti Nurjanah, et al.
IOP Conference Series Earth and Environmental Science (2024) Vol. 1359, Iss. 1, pp. 012020-012020
Open Access
Recent developments in pulsed electric field processing of foods
Shaba Noore, Brijesh K. Tiwari, Stefan Töpfl, et al.
Elsevier eBooks (2024), pp. 137-173
Closed Access
Processing and preservation of apple juice by pulsed electric fields combined with cinnamon essential oils: Exploring the effect of synergism
Gülsün Akdemir Evrendilek, Bengi Karaoğuz Turgut
Journal of Food Safety (2023) Vol. 43, Iss. 6
Open Access | Times Cited: 1
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