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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:

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: 39

Showing 1-25 of 39 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: 35
Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters
Jingya Qian, Di Chen, Yizhong Zhang, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 4027-4027
Open Access | Times Cited: 40
Immobilization of Aspergillus fumigatus α-Amylase via Adsorption onto Bentonite/Chitosan for Stability Enhancement
Yandri Yandri, Hendri Ropingi, Tati Suhartati, et al.
Emerging Science Journal (2023) Vol. 7, Iss. 5, pp. 1811-1826
Open Access | Times Cited: 29
Hempseed protein (Cannabis sativa L.): Influence of extraction pH and ball milling on physicochemical and functional properties
Sharath Julakanti, Anto Pradeep Raja Charles, Jing Zhao, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108835-108835
Closed Access | Times Cited: 24
Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook
R. Pandiselvam, Özge Süfer, Zeynep Tuğba Özaslan, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1063-1095
Open Access | Times Cited: 10
Enhancing resource efficiency and sustainability in tomato processing: A comprehensive review
Elham Eslami, Emad Abdurrahman, Giovanna Ferrari, et al.
Journal of Cleaner Production (2023) Vol. 425, pp. 138996-138996
Open Access | Times Cited: 18
Hempseed polysaccharide (Cannabis sativa L.): Physicochemical characterization and comparison with flaxseed polysaccharide
Sharath Julakanti, Anto Pradeep Raja Charles, Rabia Syed, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108900-108900
Open Access | Times Cited: 17
Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice
Sitesh Kumar, Sunil Pipliya, Prem Prakash Srivastav, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 2
Closed Access | Times Cited: 6
Pulsed light processing of low sugar, added fiber RTD mango beverage
Kosana Pravallika, Lubna Shaik, Khalid J. Alzahrani, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 3
Closed Access | Times Cited: 6
Aflatoxins control during pre and postharvest stages in commercial pistachio production
Azam Ranjbar, Amir Hossein Mohammadi, Farid Moradinezhad
Journal of Stored Products Research (2025) Vol. 111, pp. 102563-102563
Closed Access
Thermosonication: A Veritable Technique to Improve the Quality Attribute of Black Velvet Tamarind (Dialium guineense Wild) Beverage
Adebola O. Oladunjoye, Olamide D. Olorunsola
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Effect of pectin on the inactivation of Mango polyphenol oxidase treated by high-intensity ultrasound
Shidan Zhang, Wencheng Jiao, Chunlei Ni, et al.
LWT (2025), pp. 117620-117620
Open Access
Potential of ultrasonication for the quality retention and microbial inactivation in beverages
Yogesh Gat, Kirtan Kotak, Bharti Negi, et al.
Elsevier eBooks (2025), pp. 95-123
Closed Access
Emerging chitosan systems incorporated with polyphenols: Their applications in intelligent packaging, active packaging, and nutraceutical systems – A comprehensive review
Anto Pradeep Raja Charles, Bharathipriya Rajasekaran, Nancy Awasti, et al.
International Journal of Biological Macromolecules (2025) Vol. 308, pp. 142714-142714
Closed Access
Current status of chemical- or enzyme-assisted ultrasonic pre-treatment processes for lignocellulosic biomass to assess industrialization progress: A review
Salla Kälkäjä, Katja Lappalainen, François Delattre, et al.
Current Opinion in Chemical Engineering (2025) Vol. 48, pp. 101124-101124
Open Access
Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration
Yu-Wen Lin, Yueh-An Yao, Dawei Huang, et al.
Processes (2024) Vol. 12, Iss. 6, pp. 1109-1109
Open Access | Times Cited: 4
Ozone Processing in the Dairy Sector: A review of applications, quality impact and implementation challenges
Pranav Vashisht, Digvijay Verma, Anto Pradeep Raja Charles, et al.
(2023)
Open Access | Times Cited: 9
Investigation of the potential mechanisms of α-amylase and glucoamylase through ultrasound intensification
Yanan Wang, Xuezhi Tian, Zehua Zhang, et al.
LWT (2024) Vol. 198, pp. 115979-115979
Open Access | Times Cited: 3
Effect of calcium chloride blanching combined with acetic acid soaking pretreatment on oil absorption of fried potato chips
Zhao Shu-li, Simeng Wang, Qianru Lu, et al.
Food Chemistry (2024) Vol. 460, pp. 140661-140661
Closed Access | Times Cited: 3
Unlocking new drying potential for Lotus root: Ultrasonic osmotic dehydration and microwave hot air drying based on phenolic retention and microstructure
Yiyang Yu, Yuting Chen, Yong Wang, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103824-103824
Closed Access | Times Cited: 3
Recent developments in ultrasound approach for preservation of animal origin foods
A.R. Bariya, Nikheel Bhojraj Rathod, Ajay Patel, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106676-106676
Open Access | Times Cited: 8
Effect of thermosonication on physicochemical, bioactive, sensory and microbiological qualities of African mango fruit (Irvingia gabonensis) juice
Adebola O. Oladunjoye, Elizabeth U. Awani-Aguma
Measurement Food (2023) Vol. 11, pp. 100103-100103
Open Access | Times Cited: 7
Recent Advances in Acoustic Technology in Food Processing
Daiva Žadeikė, Rimgailė Degutytė
Foods (2023) Vol. 12, Iss. 18, pp. 3365-3365
Open Access | Times Cited: 7
The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk
Yoshimasa Tsujii, Akihiro Handa, Po‐Hsien Li, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1353-1369
Open Access | Times Cited: 2
A review on fruit and vegetable processing using traditional and novel methods
Prashant Kumar Srivastava, Nandan Sit
Future Postharvest and Food (2024)
Open Access | Times Cited: 2
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