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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:

Emerging technologies to obtain pectin from food processing by-products: A strategy for enhancing resource efficiency
Mohsen Gavahian, Girish N. Mathad, R. Pandiselvam, et al.
Trends in Food Science & Technology (2021) Vol. 115, pp. 42-54
Closed Access | Times Cited: 74

Showing 1-25 of 74 citing articles:

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing
Viola Chiozzi, Sofia Agriopoulou, Theodoros Varzakas
Applied Sciences (2022) Vol. 12, Iss. 4, pp. 2202-2202
Open Access | Times Cited: 123
Citrus peel as a renewable bioresource: Transforming waste to food additives
Nishala Erandi Wedamulla, Meiqi Fan, Young‐Jin Choi, et al.
Journal of Functional Foods (2022) Vol. 95, pp. 105163-105163
Open Access | Times Cited: 112
Sonoprocessing: mechanisms and recent applications of power ultrasound in food
Ahmed Taha, Taha Mehany, R. Pandiselvam, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 17, pp. 6016-6054
Open Access | Times Cited: 58
Effect of interaction between ovotransferrin fibrils and pectin on properties of oleogel-based Pickering emulsions
Yue Dong, Zihao Wei, Changhu Xue
Food Hydrocolloids (2023) Vol. 140, pp. 108620-108620
Closed Access | Times Cited: 49
High-pressure processing: Effect on textural properties of food- A review
K. Gokul Nath, R. Pandiselvam, C. K. Sunil
Journal of Food Engineering (2023) Vol. 351, pp. 111521-111521
Closed Access | Times Cited: 49
Current progress in valorization of food processing waste and by-products for pectin extraction
Santosh Kumar, Jyotismita Konwar, Manashi Das Purkayastha, et al.
International Journal of Biological Macromolecules (2023) Vol. 239, pp. 124332-124332
Open Access | Times Cited: 49
Current status of microwave-assisted extraction of pectin
Yujie Mao, John P. Robinson, Eleanor Binner
Chemical Engineering Journal (2023) Vol. 473, pp. 145261-145261
Open Access | Times Cited: 45
Recent advances on bioactive compounds, health benefits, and potential applications of jujube (Ziziphus Jujuba Mill.): A perspective of by-products valorization
Jinpeng Zhu, Yunhao Lu, Qiang He
Trends in Food Science & Technology (2024) Vol. 145, pp. 104368-104368
Closed Access | Times Cited: 24
A comprehensive review on current and emerging technologies toward the valorization of bio‐based wastes and by products from foods
Roberto Castro‐Muñoz, Elsa Díaz‐Montes, Emilia Gontarek‐Castro, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 46-105
Closed Access | Times Cited: 73
Recent advances in utilization of pectins in biomedical applications: a review focusing on molecular structure-directing health-promoting properties
Shikai Zhang, Geoffrey I. N. Waterhouse, Fangzhou Xu, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 19, pp. 3386-3419
Closed Access | Times Cited: 64
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: 56
Yeast fermentation of apple and grape pomaces affects subsequent aqueous pectin extraction: Composition, structure, functional and antioxidant properties of pectins
Fangzhou Xu, Shikai Zhang, Geoffrey I. N. Waterhouse, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107945-107945
Closed Access | Times Cited: 51
A comprehensive review on clove (Caryophyllus aromaticus L.) essential oil and its significance in the formulation of edible coatings for potential food applications
Vinay Kumar Pandey, Rafeeya Shams, Rahul Singh, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 44
Integral use of pectin-rich by-products in a biorefinery context: A holistic approach
Carlos Sabater, Mar Villamiel, Antonia Montilla
Food Hydrocolloids (2022) Vol. 128, pp. 107564-107564
Open Access | Times Cited: 42
Novel active edible food packaging films based entirely on citrus peel wastes
Rowaida Khalil, Muhammed R. Sharaby, Dalia S. Abdelrahim
Food Hydrocolloids (2022) Vol. 134, pp. 107961-107961
Closed Access | Times Cited: 42
The role of hydrodynamic cavitation in tuning physicochemical properties of food items: A comprehensive review
Roberto Castro‐Muñoz, Grzegorz Boczkaj, Seid Mahdi Jafari
Trends in Food Science & Technology (2023) Vol. 134, pp. 192-206
Closed Access | Times Cited: 30
Application of ultrasound technology for the effective management of waste from fruit and vegetable
Brera Ghulam Nabi, Kinza Mukhtar, Sadia Ansar, et al.
Ultrasonics Sonochemistry (2023) Vol. 102, pp. 106744-106744
Open Access | Times Cited: 26
A Review of Pectin-Based Material for Applications in Water Treatment
Javier Martínez-Sabando, Francesco Coin, Jorge H. Melillo, et al.
Materials (2023) Vol. 16, Iss. 6, pp. 2207-2207
Open Access | Times Cited: 22
Exploring muskmelon peel as a novel source of pectin: Extraction methods and applications
CM Drishya, Khalid Mehmood Wani
Food and Humanity (2024) Vol. 3, pp. 100331-100331
Closed Access | Times Cited: 13
A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application
Shiyu Li, Jin Chen, Xiyu Hao, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1188-1211
Open Access | Times Cited: 11
Hydrocolloid application in yogurt: Progress, challenges and future trends
Jianwei Zang, Pin-Jian Xiao, Yuqin Chen, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110069-110069
Closed Access | Times Cited: 10
Pectin: A review with recent advances in the emerging revolution and multiscale evaluation approaches of its emulsifying characteristics
Yangyang Jia, Chuang Wang, Ibrahim Khalifa, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110428-110428
Closed Access | Times Cited: 8
Roles of physical fields in the extraction of pectin from plant food wastes and byproducts: A systematic review
Bo Ling, Hosahalli S. Ramaswamy, James G. Lyng, et al.
Food Research International (2022) Vol. 164, pp. 112343-112343
Closed Access | Times Cited: 29
Pineapple waste-based-biorefinery for sustainable generation of value-added products
Payel Dhar, C. Nickhil, R. Pandiselvam, et al.
Biomass Conversion and Biorefinery (2023) Vol. 14, Iss. 20, pp. 24927-24948
Closed Access | Times Cited: 19
The present state and future outlook of pectin-based nanoparticles in the stabilization of Pickering emulsions
Shengxue Zhou, Wei Zhang, Xiao Han, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-25
Closed Access | Times Cited: 7
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