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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 emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid
Hadis Rostamabadi, Małgorzata Nowacka, Rosana Colussi, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104208-104208
Closed Access | Times Cited: 25

Showing 25 citing articles:

Pulsed electric field technology in vegetable and fruit juice processing: A review
Iuri Procopio Castro Brito, Eric Keven Silva
Food Research International (2024) Vol. 184, pp. 114207-114207
Closed Access | Times Cited: 26
Modification of soy protein isolate and pea protein isolate by high voltage dielectric barrier discharge (DBD) atmospheric cold plasma: Comparative study on structural, rheological and techno-functional characteristics
Srutee Rout, Prem Prakash Srivastav
Food Chemistry (2024) Vol. 447, pp. 138914-138914
Closed Access | Times Cited: 17
Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging
Hadis Rostamabadi, İlkem Demirkesen, Rosana Colussi, et al.
Food Frontiers (2024) Vol. 5, Iss. 2, pp. 350-391
Open Access | Times Cited: 13
Improving physicochemical and nutritional attributes of rice starch through green modification techniques
Hadis Rostamabadi, Meral Yıldırım-Yalçın, İlkem Demirkesen, et al.
Food Chemistry (2024) Vol. 458, pp. 140212-140212
Closed Access | Times Cited: 10
The formation, structure, and physicochemical characteristics of starch-lipid complexes and the impact of ultrasound on their properties: A review
Zhaoshi Chen, Aijun Hu, Aaysha Ihsan, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104515-104515
Closed Access | Times Cited: 9
Bio-based composite active film/coating from deccan hemp seed protein, taro starch and leaf extract: Characterizations and application in grapes
Dibya Ranjan Dash, Sushil Kumar Singh, Poonam Singha
Sustainable Chemistry and Pharmacy (2024) Vol. 39, pp. 101609-101609
Closed Access | Times Cited: 9
Effect of atmospheric cold plasma pretreatment on the formation of ternary complexes among wheat starch, β-lactoglobulin and fatty acids with different chain lengths
Yizhe Yan, Ziyu Wang, Shuyang Liu, et al.
Food Chemistry (2025) Vol. 471, pp. 142798-142798
Closed Access
Deccan Hemp (Hibiscus cannabinus) Seed as a Sustainable Protein Source: Impact of Ultrasound Coupled Alkaline Extraction on Structural, Functional, Nutritional, and Rheological Properties
Dibya Ranjan Dash, Sushil Kumar Singh, Poonam Singha
Food Chemistry Advances (2025), pp. 100911-100911
Open Access
Sustainable valorization of jojoba oilcake: Pressing method-dependent protein stability and functionality for food applications
Nevetha Ravindran, Sushil Kumar Singh, Poonam Singha
Biomass and Bioenergy (2025) Vol. 194, pp. 107660-107660
Closed Access
Advancements in sustainable food packaging: A comprehensive review on utilization of nanomaterials, machine learning and deep learning
Pratik Madhukar Gorde, Dibya Ranjan Dash, Sushil Kumar Singh, et al.
Sustainable Chemistry and Pharmacy (2024) Vol. 39, pp. 101619-101619
Closed Access | Times Cited: 2
Prospects of using non-thermal technologies for chia seed mucilage extraction
Divyang Solanki, Indrawati Oey, Sangeeta Prakash, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 4, pp. 993-1010
Open Access | Times Cited: 2
In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP)
Serena Carpentieri, Dominique Larrea-Wachtendorff, Gustavo V. Barbosa‐Cánovas, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 93, pp. 103646-103646
Open Access | Times Cited: 1
Food-Oral Processing: Current Progress, Future Directions, and Challenges
Y.H. Wang, Meili Xin, Zhiying Li, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 19, pp. 10725-10736
Closed Access | Times Cited: 1
Application of non-thermal plasma technology for enhancing food processing and storage: A Review
Udaya Vaka, M. Siva Ramkumar
Food Chemistry Advances (2024) Vol. 5, pp. 100788-100788
Open Access | Times Cited: 1
In vitro gastrointestinal digestibility and lipid oxidation of fish oil-in-water emulsions: influence of different EPA/DHA ratios
Jia‐nan Zheng, Simin Chen, Lin Liu, et al.
LWT (2024) Vol. 210, pp. 116855-116855
Open Access | Times Cited: 1
Cold Plasma Technology: A Sustainable Approach to Milk Preservation by Reducing Pathogens and Enhancing Oxidative Stability
Hayam M. Abbas, Ebtehal A. Altamim, Mohamed Salama, et al.
Sustainability (2024) Vol. 16, Iss. 20, pp. 8754-8754
Open Access | Times Cited: 1
Quality assessment of yellow mealworm (Tenebrio molitor L.) powders processed by pulsed electric field and convective drying
Radosław Bogusz, Małgorzata Nowacka, Joanna Bryś, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 1
In Vitro Gastrointestinal Digestibility and Lipid Oxidation of Fish Oil-in-Water Emulsions: Influence of Different Epa/Dha Ratios
Jia‐nan Zheng, Simin Chen, Lin Liu, et al.
(2024)
Closed Access
Food design using biopolymers
Nevetha Ravindran, Poonam Singha, Sushil Kumar Singh
Elsevier eBooks (2024), pp. 41-61
Closed Access
Effects of pressure-based technologies on food lipids oxidation
Alireza Mousakhani Ganjeh, Alexandrina Gomes, Maria João Barreira, et al.
Food Chemistry (2024) Vol. 461, pp. 140768-140768
Closed Access
Enhancing salt-induced gelation of egg yolk granules through pH-ultrasound combined treatment: A physicochemical and microstructural analysis
Dan Zheng, Danrong Yu, Shuai Lin, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107101-107101
Open Access
Impact of High-Pressure Processing on Quality and Safety of High-Oil-Content Pesto Sauce: A Comparative Study with Thermal Processing
Ehsan Shad, Kaisa Raninen, Svetlana Podergina, et al.
Applied Sciences (2024) Vol. 14, Iss. 20, pp. 9425-9425
Open Access
Cold plasma and honey synergistically inhibit polyphenol oxidase to enhance fresh-cut apple preservation
Yuhang Du, Xinying Huang, Shaofeng Yuan, et al.
Food Chemistry (2024) Vol. 468, pp. 142490-142490
Closed Access
The Effect of Unconventional Technologies on Carbon Emissions During the Convective Drying of Yellow Mealworm (Tenebrio molitor L.) Larvae and the Selected Physical Properties Thereof
Radosław Bogusz, Katarzyna Pobiega, Ewa Gondek, et al.
Agriculture (2024) Vol. 14, Iss. 12, pp. 2366-2366
Open Access
Pulsed electric field treatment of muscle tissue inactivates Trichinella spiralis larvae. Pig and wild boar muscles as a case study
Michał Gondek, Ewa Bilska-Zając, Andrzej A. Szczepankiewicz, et al.
Food Control (2024), pp. 111117-111117
Closed Access
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