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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:

Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions
Shuyi Li, Rui Zhang, Dan Lei, et al.
Trends in Food Science & Technology (2021) Vol. 109, pp. 1-15
Closed Access | Times Cited: 139

Showing 1-25 of 139 citing articles:

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability
Leila Arfaoui
Molecules (2021) Vol. 26, Iss. 10, pp. 2959-2959
Open Access | Times Cited: 163
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
Xuhui Kan, Guijie Chen, Wangting Zhou, et al.
Food Research International (2021) Vol. 150, pp. 110740-110740
Closed Access | Times Cited: 123
Traditional and innovative approaches for the extraction of bioactive compounds
Ifrah Usman, Muzzamal Hussain, Ali Imran, et al.
International Journal of Food Properties (2022) Vol. 25, Iss. 1, pp. 1215-1233
Open Access | Times Cited: 83
Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products
Xuwei Liu, Carine Le Bourvellec, Jiahao Yu, et al.
Trends in Food Science & Technology (2022) Vol. 125, pp. 12-25
Open Access | Times Cited: 74
Ultrasound-assisted extraction of lipids as food components: Mechanism, solvent, feedstock, quality evaluation and coupled technologies – A review
Yong Deng, Wenjun Wang, Shunan Zhao, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 83-96
Open Access | Times Cited: 70
Recent Advances in Natural Polyphenol Research
Irene Dini, Lucia Grumetto
Molecules (2022) Vol. 27, Iss. 24, pp. 8777-8777
Open Access | Times Cited: 66
Yeast proteins: The novel and sustainable alternative protein in food applications
Jun‐Rui Ma, Yifei Sun, Demei Meng, et al.
Trends in Food Science & Technology (2023) Vol. 135, pp. 190-201
Closed Access | Times Cited: 53
Effects of ultrasonic treatment on the structure and functional characteristics of myofibrillar proteins from black soldier fly
Xiangxiang Ni, Chengcheng Chen, Ruixi Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 135057-135057
Closed Access | Times Cited: 29
Influence of components interaction in recombined food gels on 3D printing: A comprehensive review
Min Feng, Min Zhang, Arun S. Mujumdar, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109782-109782
Closed Access | Times Cited: 17
Ultrasound-assisted enzymatic digestion for efficient extraction of proteins from quinoa
Chao Yang, Wenyu Liu, Xijin Zhu, et al.
LWT (2024) Vol. 194, pp. 115784-115784
Open Access | Times Cited: 14
Application of multi-frequency power ultrasound in selected food processing using large-scale reactors: A review
Baoguo Xu, S.M. Roknul Azam, Min Feng, et al.
Ultrasonics Sonochemistry (2021) Vol. 81, pp. 105855-105855
Open Access | Times Cited: 73
Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices
Jiahui Chen, Xing Chen, Guanghong Zhou, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 316-330
Closed Access | Times Cited: 44
Research progress of anthocyanin prebiotic activity: A review
Muwen Wang, Zuoyong Zhang, Hanju Sun, et al.
Phytomedicine (2022) Vol. 102, pp. 154145-154145
Closed Access | Times Cited: 43
A review of recent strategies to improve the physical stability of phycocyanin
Biao Yuan, Zhuxin Li, Honghong Shan, et al.
Current Research in Food Science (2022) Vol. 5, pp. 2329-2337
Open Access | Times Cited: 41
Application of Machine Vision System in Food Detection
Zhifei Xiao, Jilai Wang, Lu Han, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 40
Effects of ultrasound-induced V-type rice starch-tannic acid interactions on starch in vitro digestion and multiscale structural properties
Husnain Raza, Siqian Li, Qian Zhou, et al.
International Journal of Biological Macromolecules (2023) Vol. 246, pp. 125619-125619
Closed Access | Times Cited: 35
Postbiotics: An overview of concepts, inactivation technologies, health effects, and driver trends
Tatiana Colombo Pimentel, Adriano G. Cruz, Eliene Penha Rodrigues Pereira, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 199-214
Closed Access | Times Cited: 30
Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion
Abdul Qayum, Arif Rashid, Qiufang Liang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4242-4281
Open Access | Times Cited: 30
Comparison in structural, physicochemical and functional properties of sweet potato stems and leaves polysaccharide conjugates from different technologies
Chunlong Bai, Ruizhan Chen, Yu Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 247, pp. 125730-125730
Closed Access | Times Cited: 21
Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds
Elifsu Nemli, Gülay Özkan, Büşra Gültekin Subaşı, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 5, pp. 2535-2550
Closed Access | Times Cited: 12
Preparation of the black rice starch-gallic acid complexes by ultrasound treatment: Physicochemical properties, multiscale structure, and in vitro digestibility
Yu Wang, Shengjun Han, Zongwei Hao, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130331-130331
Closed Access | Times Cited: 12
Effect of pH, protein/polysaccharide ratio and preparation method on the stability of lactoferrin-polysaccharide complexes
Qi Meng, Hanyun Jiang, Jiaxi Tu, et al.
Food Chemistry (2024) Vol. 456, pp. 140056-140056
Closed Access | Times Cited: 9
Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex
Husnain Raza, Qian Zhou, Ka‐Wing Cheng, et al.
Food Chemistry (2024) Vol. 445, pp. 138785-138785
Closed Access | Times Cited: 8
Pyro-assisted deep eutectic solvents pretreatment of lignocellulosic biomass: A review
Junfa Yuan, Jie Li, Jinshu Huang, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119641-119641
Closed Access | Times Cited: 7
Current advances in the interaction mechanisms, nutritional role and functional properties of phenolic compound-starch complexes
Hugo José Martins Carvalho, Débora Tamires Vítor Pereira, Milene Teixeira Barcia, et al.
Food Research International (2025) Vol. 202, pp. 115744-115744
Closed Access
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