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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:

Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment
Guanchen Liu, Christina Carøe, Zihan Qin, et al.
LWT (2020) Vol. 127, pp. 109370-109370
Closed Access | Times Cited: 62

Showing 1-25 of 62 citing articles:

A comprehensive review on heat treatments and related impact on the quality and microbial safety of milk and milk-based products
Kshirod Kumar Dash, Ufaq Fayaz, Aamir Hussain Dar, et al.
Food Chemistry Advances (2022) Vol. 1, pp. 100041-100041
Open Access | Times Cited: 87
Invited review: Controlling dairy product spoilage to reduce food loss and waste
N.H. Martin, Pablo Torres-Frenzel, Martin Wiedmann
Journal of Dairy Science (2020) Vol. 104, Iss. 2, pp. 1251-1261
Closed Access | Times Cited: 77
The efficacy and safety of high‐pressure processing of food
Konstantinos Koutsoumanis, Avelino Álvarez‐Ordóñez, Declan Bolton, et al.
EFSA Journal (2022) Vol. 20, Iss. 3
Open Access | Times Cited: 66
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
High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources
Sukan Braspaiboon, Thunnop Laokuldilok
Foods (2024) Vol. 13, Iss. 6, pp. 922-922
Open Access | Times Cited: 11
Characterization of Pseudomonas spp. Contamination and in situ spoilage potential in pasteurized milk production process
Guanhong Chang, Qianhong Li, Ting Wang, et al.
Food Research International (2024) Vol. 188, pp. 114463-114463
Closed Access | Times Cited: 11
Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review
Negar Ravash, Seyed Hadi Peighambardoust, Maral Soltanzadeh, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 11, pp. 2888-2908
Closed Access | Times Cited: 52
An overview of tropomyosin as an important seafood allergen: Structure, cross‐reactivity, epitopes, allergenicity, and processing modifications
Jun‐Hu Cheng, Huifen Wang, Da‐Wen Sun
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 127-147
Closed Access | Times Cited: 46
Advancement of omics techniques for chemical profile analysis and authentication of milk
Chenchen Qin, Lei Liu, Yu Wang, et al.
Trends in Food Science & Technology (2022) Vol. 127, pp. 114-128
Closed Access | Times Cited: 26
Sensory Analysis for Cow Milk Product Development Using High Pressure Processing (HPP) in the Dairy Industry
Shu Huey Lim, Nyuk Ling Chin, Alifdalino Sulaiman, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1233-1233
Open Access | Times Cited: 25
Microbiological, Physicochemical and Nutritional Properties of Fresh Cow Milk Treated with Industrial High-Pressure Processing (HPP) during Storage
Shu Huey Lim, Nyuk Ling Chin, Alifdalino Sulaiman, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 592-592
Open Access | Times Cited: 15
Antirotaviral activity of dairy byproducts enriched in fractions from hyperimmune bovine colostrum: the effect of thermal and high hydrostatic pressure treatments
Dimitra Graikini, Laura Sierra‐García, Inés Abad, et al.
Food & Function (2024) Vol. 15, Iss. 4, pp. 2265-2281
Open Access | Times Cited: 5
High hydrostatic pressure combined with high-temperature short time pasteurization improves the quality characteristics and extends the shelf life of donkey milk
Han Gong, Xiangyi Wu, Jun Du, et al.
LWT (2024) Vol. 196, pp. 115789-115789
Open Access | Times Cited: 5
Comparative study on microbiological, physicochemical and nutritional properties of whole cow milk by thermal and non-thermal processing technologies
Jiaci Chen, Juan Zhang, Nan Wang, et al.
Food Bioscience (2024) Vol. 59, pp. 104012-104012
Closed Access | Times Cited: 5
Novel technologies for extending the shelf life of drinking milk: Concepts, research trends and current applications
Paolo D’Incecco, Sara Limbo, Johannes A. Hogenboom, et al.
LWT (2021) Vol. 148, pp. 111746-111746
Open Access | Times Cited: 31
High Hydrostatic Pressure Induced Changes in the Physicochemical and Functional Properties of Milk and Dairy Products: A Review
Sergio O. Serna-Hernandez, Zamantha Escobedo‐Avellaneda, Rebeca García‐García, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1867-1867
Open Access | Times Cited: 31
Applications of novel processing technologies to enhance the safety and bioactivity of milk
Aswathi Soni, Linda M. Samuelsson, Simon M. Loveday, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4652-4677
Closed Access | Times Cited: 30
Processing technologies for improved digestibility of milk proteins
Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 1-16
Closed Access | Times Cited: 30
Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review
Cheng Zeng, Maurice G. O’Sullivan, Song Miao, et al.
International Journal of Dairy Technology (2022) Vol. 75, Iss. 4, pp. 761-790
Open Access | Times Cited: 19
Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential
Thisari A Bandara, S.P. Munasinghe-Arachchige, Charitha J. Gamlath
International Journal of Dairy Technology (2023) Vol. 76, Iss. 4, pp. 737-757
Open Access | Times Cited: 12
Clean Label Approaches in Cheese Production: Where Are We?
Jaime Fernandes, Sandra Gomes, Fernando H. Reboredo, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 805-805
Open Access
Food safety involved in green technologies for processing of beverages
Paulo E. S. Munekata
Elsevier eBooks (2025), pp. 329-385
Closed Access
Impact of xanthan gum/locust bean gum complex and oil types on rheological properties and sensory attributes of gel-in-oil-in-water (G/O/W) double emulsion
Jae Jun Jeong, Jung Hye Kwon, Jiseon Lee, et al.
Food Hydrocolloids (2025), pp. 111414-111414
Closed Access
Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review
Ajith Amsasekar, Rahul S Mor, Anand Kishore, et al.
Nutrition & Food Science (2022) Vol. 52, Iss. 6, pp. 996-1017
Closed Access | Times Cited: 17
Comparison of the Effects of High Hydrostatic Pressure and Pasteurization on Quality of Milk during Storage
Tongtong Yu, Xiaojun Zhang, Ruoyi Feng, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2837-2837
Open Access | Times Cited: 17
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