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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:

Effect of ultrasound combined with ultraviolet treatment on microbial inactivation and quality properties of mango juice
Jingyi Wang, Qiudou Liu, Bijun Xie, et al.
Ultrasonics Sonochemistry (2020) Vol. 64, pp. 105000-105000
Open Access | Times Cited: 79

Showing 1-25 of 79 citing articles:

Floral Scents and Fruit Aromas: Functions, Compositions, Biosynthesis, and Regulation
Salma Mostafa, Yun Wang, Wen Zeng, et al.
Frontiers in Plant Science (2022) Vol. 13
Open Access | Times Cited: 107
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: 52
Application of ultrasonic technology in postharvested fruits and vegetables storage: A review
Qiyong Jiang, Min Zhang, Baoguo Xu
Ultrasonics Sonochemistry (2020) Vol. 69, pp. 105261-105261
Open Access | Times Cited: 124
Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry
Jinming Dai, Mei Bai, Changzhu Li, et al.
Trends in Food Science & Technology (2020) Vol. 105, pp. 211-222
Closed Access | Times Cited: 107
Ultrasound as an emerging technology for the elimination of chemical contaminants in food: A review
Shaofeng Yuan, Changjian Li, Yichi Zhang, et al.
Trends in Food Science & Technology (2021) Vol. 109, pp. 374-385
Closed Access | Times Cited: 75
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 as a pre-treatment for extraction of bioactive compounds and food safety: A review
Conrad O. Perera, Mona Ahmed J. Alzahrani
LWT (2021) Vol. 142, pp. 111114-111114
Open Access | Times Cited: 70
Applications of ultrasonication on food enzyme inactivation- recent review report (2017–2022)
Kaavya Rathnakumar, Ranjitha Gracy T. Kalaivendan, Gunaseelan Eazhumalai, et al.
Ultrasonics Sonochemistry (2023) Vol. 96, pp. 106407-106407
Open Access | Times Cited: 35
Impact of ultrasound processing on the nutritional components of fruit and vegetable juices
Bárbara Morandi Lepaus, Bárbara Santos Valiati, Bruna Gasparini Machado, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 752-765
Closed Access | Times Cited: 22
Probiotics and Paraprobiotics: Effects on Microbiota-Gut-Brain Axis and Their Consequent Potential in Neuropsychiatric Therapy
Samriti Balaji Mudaliar, Sumith Sundara Poojary, Alevoor Srinivas Bharath Prasad, et al.
Probiotics and Antimicrobial Proteins (2024) Vol. 16, Iss. 4, pp. 1440-1464
Open Access | Times Cited: 11
Emerging techniques for the processing of food to ensure higher food safety with enhanced food quality: a review
Harsh B. Jadhav, Pintu Choudhary
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 10
Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice
Xiaokun Qiu, Jiajia Su, Jiangli Nie, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 809-809
Open Access | Times Cited: 8
Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates
Fakhreddin Salehi
Journal of Food Measurement & Characterization (2020) Vol. 14, Iss. 5, pp. 2472-2488
Closed Access | Times Cited: 63
Quality parameters and bioactive compound bioaccessibility changes in probiotics fermented mango juice using ultraviolet-assisted ultrasonic pre-treatment during cold storage
Jingyi Wang, Bijun Xie, Zhida Sun
LWT (2020) Vol. 137, pp. 110438-110438
Closed Access | Times Cited: 56
Understanding the effects of ultrasound processng on texture and rheological properties of food
Raouf Aslam, MS Alam, Jaspreet Kaur, et al.
Journal of Texture Studies (2021) Vol. 53, Iss. 6, pp. 775-799
Closed Access | Times Cited: 48
Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products
Jonas T. Guimarães, Hugo Scudino, Gustavo Luís de Paiva Anciens Ramos, et al.
Current Opinion in Food Science (2021) Vol. 42, pp. 140-147
Closed Access | Times Cited: 44
Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores
Helen Onyeaka, Taghi Miri, Abarasi Hart, et al.
Food Reviews International (2021) Vol. 39, Iss. 7, pp. 3663-3675
Open Access | Times Cited: 44
Advanced Technologies Applied to Enhance Properties and Structure of Films and Coatings: a Review
Victória Hermes de Vargas, Lígia Damasceno Ferreira Marczak, Simone Hickmann Flôres, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 6, pp. 1224-1247
Closed Access | Times Cited: 35
The potential of nonthermal techniques to achieve enzyme inactivation in fruit products
Somnath Basak, Snehasis Chakraborty
Trends in Food Science & Technology (2022) Vol. 123, pp. 114-129
Closed Access | Times Cited: 32
Combined Effect of Ultrasound and Microwave Power in Tangerine Juice Processing: Bioactive Compounds, Amino Acids, Minerals, and Pathogens
Nazan Tokatlı Demirok, Seydi Yıkmış
Processes (2022) Vol. 10, Iss. 10, pp. 2100-2100
Open Access | Times Cited: 31
Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties
Berna Erdal, Seydi Yıkmış, Nazan Tokatlı Demirok, et al.
Biology (2022) Vol. 11, Iss. 6, pp. 926-926
Open Access | Times Cited: 29
An updated overview of ultrasound-based interventions on bioactive compounds and quality of fruit juices
Ume Roobab, Afeera Abida, Ghulam Muhammad Madni, et al.
Journal of Agriculture and Food Research (2023) Vol. 14, pp. 100864-100864
Open Access | Times Cited: 17
Influence of ultrasound on the microbiological, physicochemical properties, and sensory quality of different varieties of pumpkin juice
Manjun Zhang, Chunli Zhou, Long Ma, et al.
Heliyon (2024) Vol. 10, Iss. 6, pp. e27927-e27927
Open Access | Times Cited: 6
Effect of combining ultrasound and UVC treatments for processing orange juice and mango nectar on their microbiological, physicochemical, and sensory characteristics
Nelly Ramírez‐Corona, Nancy A. García, Martha J. Martínez, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103686-103686
Closed Access | Times Cited: 6
Bioconversion of cabbage juice: Enhanced S-Methylmethionine via non-thermal treatment and lactic acid bacteria fermentation
Young‐Eun Cho, Jong-Gwan Kim, Do-Kyun Kim
Food Bioscience (2025) Vol. 64, pp. 105860-105860
Closed Access
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