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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:

Pulsed electric field: A potential alternative towards a sustainable food processing
Rai Naveed Arshad, Zulkurnain Abdul‐Malek, Ume Roobab, et al.
Trends in Food Science & Technology (2021) Vol. 111, pp. 43-54
Closed Access | Times Cited: 193

Showing 1-25 of 193 citing articles:

Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors
Abdo Hassoun, Miguel A. Prieto, María Carpena, et al.
Food Research International (2022) Vol. 162, pp. 112068-112068
Closed Access | Times Cited: 148
Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein
Alice Jaeger, Emanuele Zannini, Aylin W. Sahin, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1389-1389
Open Access | Times Cited: 114
Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate
Rui Wang, Lang‐Hong Wang, Qing‐Hui Wen, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108049-108049
Closed Access | Times Cited: 97
Pulsed electric field as a promising technology for solid foods processing: A review
Cheng Zhang, Xiaomei Lyu, Rai Naveed Arshad, et al.
Food Chemistry (2022) Vol. 403, pp. 134367-134367
Closed Access | Times Cited: 78
Pesticide Use and Degradation Strategies: Food Safety, Challenges and Perspectives
Andreja Leskovac, Sandra Petrović
Foods (2023) Vol. 12, Iss. 14, pp. 2709-2709
Open Access | Times Cited: 53
Recent advances in electrochemical sterilization
Shuang Wei, Tao Chen, Hongwei Hou, et al.
Journal of Electroanalytical Chemistry (2023) Vol. 937, pp. 117419-117419
Closed Access | Times Cited: 48
Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review
Xiaoguo Ying, Taiyu Li, Shanggui Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 1
Closed Access | Times Cited: 18
Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability
Hugo M. Lisboa, Matheus Augusto de Bittencourt Pasquali, Antonia Isabelly dos Anjos, et al.
Sustainability (2024) Vol. 16, Iss. 18, pp. 8223-8223
Open Access | Times Cited: 18
Insight into the effects of pulsed electric field on the structure, aggregation characteristics and functional properties of whey proteins
Xiangfei Hu, Hui Wang, Yueming Hu, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110111-110111
Closed Access | Times Cited: 16
The Future of Algal Proteins: Innovations in Extraction and Modifications, Functional Properties, and Sustainable Food Applications
Sunil Pipliya, Sitesh Kumar, Rakesh Kumar Gupta, et al.
Future Foods (2025), pp. 100549-100549
Open Access | Times Cited: 1
Future Trends in Food and Dairy Process Engineering and Business: A Comprehensive Exploration
S. S. Yadav, Kambhampati Vivek, Sabyasachi Mishra
Food engineering series (2025), pp. 515-534
Closed Access | Times Cited: 1
Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review
Ashok Kumar Chakka, M S Sriraksha, C.N. Ravishankar
LWT (2021) Vol. 151, pp. 112140-112140
Closed Access | Times Cited: 80
High-Pressure Processing for Sustainable Food Supply
Brera Ghulam Nabi, Kinza Mukhtar, Rai Naveed Arshad, et al.
Sustainability (2021) Vol. 13, Iss. 24, pp. 13908-13908
Open Access | Times Cited: 57
Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems
Henrique Silvano Arruda, Eric Keven Silva, Nayara Macêdo Peixoto Araujo, et al.
Molecules (2021) Vol. 26, Iss. 9, pp. 2632-2632
Open Access | Times Cited: 55
By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review
Marina Cano‐Lamadrid, Francisco Artés–Hernández
Foods (2021) Vol. 11, Iss. 1, pp. 59-59
Open Access | Times Cited: 55
Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)
Kinza Mukhtar, Brera Ghulam Nabi, Rai Naveed Arshad, et al.
Ultrasonics Sonochemistry (2022) Vol. 90, pp. 106194-106194
Open Access | Times Cited: 53
Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0
Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, et al.
Applied Sciences (2022) Vol. 12, Iss. 3, pp. 1703-1703
Open Access | Times Cited: 46
Effects of pulsed electric field-assisted thawing on the characteristics and quality of Pekin duck meat
Chun-Ta Lung, Chao‐Kai Chang, Fang-Chi Cheng, et al.
Food Chemistry (2022) Vol. 390, pp. 133137-133137
Closed Access | Times Cited: 46
Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments
Mizanur Rahman, Md. Shariful Hasan, Raihanul Islam, et al.
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 11, pp. 6630-6630
Open Access | Times Cited: 43
Pulsed electric field‐assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant‐based food preservation
Fuangfah Punthi, Bara Yudhistira, Mohsen Gavahian, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 5109-5130
Closed Access | Times Cited: 38
Non-thermal techniques and the “hurdle” approach: How is food technology evolving?
Francesco Bigi, Enrico Maurizzi, Andrea Quartieri, et al.
Trends in Food Science & Technology (2022) Vol. 132, pp. 11-39
Closed Access | Times Cited: 38
Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis
Nathalia G. Ribeiro, Douglas Xavier-Santos, Pedro Henrique Campelo, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 76, pp. 102934-102934
Closed Access | Times Cited: 37
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
Ultrasound applications in drying of fruits from a sustainable development goals perspective
Fabiano A.N. Fernandes, Suelí Rodrigues
Ultrasonics Sonochemistry (2023) Vol. 96, pp. 106430-106430
Open Access | Times Cited: 28
Nonthermal technologies to maintain food quality and carbon footprint minimization in food processing: A review
Bara Yudhistira, Fuangfah Punthi, Mohsen Gavahian, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104205-104205
Closed Access | Times Cited: 25
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