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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:

Effects of blanching on drying characteristics, quality, and pectin nanostructures of dried cut-persimmons
Tatsuya Oshima, Kodai Kato, Teppei Imaizumi
LWT (2021) Vol. 143, pp. 111094-111094
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Trends in quality assessment and drying methods used for fruits and vegetables
Felipe Richter Reis, Caroline Marques, Ana Carolina Sales de Moraes, et al.
Food Control (2022) Vol. 142, pp. 109254-109254
Closed Access | Times Cited: 44
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: 32
A critical review on drying of food materials: Recent progress and key challenges
Satyajit Bhattacharjee, Pravakar Mohanty, Jatindra K. Sahu, et al.
International Communications in Heat and Mass Transfer (2024) Vol. 158, pp. 107863-107863
Closed Access | Times Cited: 14
Improvement of the drying quality of blueberries by catalytic infrared blanching combined with ultrasound pretreatment
Xingrui Bei, Xiaojie Yu, Cunshan Zhou, et al.
Food Chemistry (2024) Vol. 447, pp. 138983-138983
Closed Access | Times Cited: 13
Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes
Huihuang Xu, Yaru Guan, Chun Shan, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106670-106670
Open Access | Times Cited: 13
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
Optimizing pretreatment blanching process of browning, total phenol, and DPPH scavenging capacity in cocoa pod husk
Satria Bhirawa Anoraga, Rosnah Shamsudin, Muhammad Hazwan Hamzah, et al.
Biomass Conversion and Biorefinery (2025)
Closed 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
Effect of cultivar and maturity of persimmons on the quality of processed chips: A study of nutritional, sensory, and physical attributes
Lanlan Hu, Zhen Wang, Yingheng Zhu, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Revealing the interaction mechanism between pectin and sugar: a case study of peach pectin and trehalose
Fengzhao Wang, J. L. Bi, Yuting Huang, et al.
Food Hydrocolloids (2025), pp. 111388-111388
Closed Access
Effect of blanching and ultrasound pretreatment on moisture migration, uniformity, and quality attributes of dried cantaloupe
Tiejian Yuan, Xiaoyan Zhao, Chao Zhang, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 7, pp. 4073-4083
Open Access | Times Cited: 10
Optimization of Ultrasound-Assisted Extraction of Dietary Fiber from Yellow Dragon Fruit Peels and Its Application in Low-Fat Alpaca-Based Sausages
Wilber Vilcapoma, Johannes de Bruijn, Carlos Elías‐Peñafiel, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2945-2945
Open Access | Times Cited: 10
Heat source replacement strategy using catalytic infrared: A future for energy saving drying of fruits and vegetables
Xingrui Bei, Xiaojie Yu, Daqing Li, et al.
Journal of Food Science (2023) Vol. 88, Iss. 12, pp. 4827-4839
Open Access | Times Cited: 8
Dehydration–rehydration mechanism of vegetables at the cell-wall and cell-membrane levels and future research challenges
Bixiang Wang, Yue Li, Yingchi Lv, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 30, pp. 11179-11195
Closed Access | Times Cited: 7
Comparative study of pretreatment on microwave drying of Gala apples (Malus pumila): Effect of blanching, electric field and freezing
Karim Kriaa, Ahmed Nassar
LWT (2022) Vol. 165, pp. 113693-113693
Open Access | Times Cited: 11
Drying of Chinese medicine residues (CMR) by hot air for potential utilization as renewable fuels: drying behaviors, effective moisture diffusivity, and pollutant emissions
Zhenyang Feng, Xiaoyuan Zheng, Ying Zhi, et al.
Biomass Conversion and Biorefinery (2023) Vol. 14, Iss. 13, pp. 14993-15010
Open Access | Times Cited: 6
Physico-chemical and microstructural changes during the drying of persimmons with different disorders. Consumer acceptance of dried slices as a criterion to valorise discards
Empar Llorca, Ana Pons‐Gómez, Cristina Besada
LWT (2023) Vol. 182, pp. 114882-114882
Open Access | Times Cited: 6
Sodium bicarbonate reduces the cooked hardness of lotus rhizome via side chain rearrangement and pectin degradation
Yanzhao Liu, Ji‐Hong Liu, Gongji Liu, et al.
Food Chemistry (2021) Vol. 370, pp. 130962-130962
Closed Access | Times Cited: 14
Vacuum‐steam pulsed blanching: An emerging method to enhance texture softening, drying behavior and physicochemical properties of Cornus officinalis
An‐An Zhang, Bu‐Er Ha, Chang Chen, et al.
Journal of Food Science (2023) Vol. 89, Iss. 1, pp. 202-216
Closed Access | Times Cited: 5
Detection of cell membrane disruption using electrical impedance spectroscopy and acceleration of cell wall modification in carrot processed under low temperature blanching
Akira Umehara, Tatsuya Oshima, Omkar S. Deshmukh, et al.
Journal of Food Engineering (2024) Vol. 385, pp. 112270-112270
Closed Access | Times Cited: 1
A critical review of persimmon-derived pectin: Innovations in extraction, structural characterization, biological potentials, and health-promoting effects
Lanlan Hu, Yingheng Zhu, Chuang Wang, et al.
Food Chemistry (2024) Vol. 463, pp. 141453-141453
Closed Access | Times Cited: 1
Peeling mechanism of tomato induced by HHAIB: Microscopic, ultrastructure, chemical, physical and mechanical properties perspectives
Yuhao Zhou, Sriram K. Vidyarthi, Parag Prakash Sutar, et al.
Food Chemistry X (2023) Vol. 20, pp. 101028-101028
Open Access | Times Cited: 3
Blanching effects on convective air-drying and sorption properties of papaya
Carolina Castilho Garcia, Lidimara Cássia Caetano, Diego Canizares, et al.
Drying Technology (2022) Vol. 40, Iss. 16, pp. 3509-3519
Closed Access | Times Cited: 4
Effect of blanching and microwave-hot air drying of Asparagus racemosus Willd. tuberous roots on shelf life
Lamul Wiset, Phattharanan Thiangma, Nattapol Poomsa-ad, et al.
Journal of Applied Research on Medicinal and Aromatic Plants (2024) Vol. 44, pp. 100603-100603
Closed Access
Investigation of drying kinetics, color, and rehydration parameters of broccoli florets dried with infrared radiation following blanching pretreatment
Elena Borucu, İ̇brahim Doymaz
Chemical Engineering Communications (2024), pp. 1-14
Closed Access
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