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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:

The applications of microfluidization in cereals and cereal-based products: An overview
İlkem Demirkesen
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 6, pp. 1007-1024
Closed Access | Times Cited: 52

Showing 1-25 of 52 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: 120
Preparation, stability and biological activity of essential oil-based nano emulsions: A comprehensive review
Irom Ragish Singh, Ajmal Koya Pulikkal
OpenNano (2022) Vol. 8, pp. 100066-100066
Open Access | Times Cited: 86
Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties
Ning Wang, Rui Wang, Kaiwen Xing, et al.
Food Chemistry (2023) Vol. 430, pp. 137065-137065
Closed Access | Times Cited: 49
Effects of high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley bran
Jiaxin Li, Huihan Xi, Aixia Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129743-129743
Closed Access | Times Cited: 18
Investigating Changes in the Physicochemical and Structural–Functional Properties of Soybean Milk Under an Industry-Scale Microfluidization System
Mutai Bao, Jie Wang, Yan Zeng, et al.
Food and Bioprocess Technology (2025)
Closed Access | Times Cited: 2
Modification of food macromolecules using dynamic high pressure microfluidization: A review
Xiaojuan Guo, Mingshun Chen, Yuting Li, et al.
Trends in Food Science & Technology (2020) Vol. 100, pp. 223-234
Closed Access | Times Cited: 98
Multiple Antioxidative and Bioactive Molecules of Oats (Avena sativa L.) in Human Health
Il-Sup Kim, Cher‐Won Hwang, Woong‐Suk Yang, et al.
Antioxidants (2021) Vol. 10, Iss. 9, pp. 1454-1454
Open Access | Times Cited: 56
Dietary Interventions in Inflammatory Bowel Disease
Małgorzata Godala, Ewelina Gaszyńska, Hubert Zatorski, et al.
Nutrients (2022) Vol. 14, Iss. 20, pp. 4261-4261
Open Access | Times Cited: 48
The control of fungi and mycotoxins by food active packaging: a review
Shima Jafarzadeh, Milad Hadidi, Mehrdad Forough, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6393-6411
Closed Access | Times Cited: 40
Emerging applications of microfluidization in the food industry
S. Kavinila, Shubham Nimbkar, J.A. Moses, et al.
Journal of Agriculture and Food Research (2023) Vol. 12, pp. 100537-100537
Open Access | Times Cited: 24
Extraction, structure and bioactivities of polysaccharide from root of Arctium lappa L.: A review
Zheng Li, Zhiyuan Zhang, Jie Ding, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131035-131035
Closed Access | Times Cited: 13
Advances in understanding wheat-related disorders: A comprehensive review on gluten-free products with emphasis on wheat allergy, celiac and non-celiac gluten sensitivity
Deepika Singla, Tanu Malik, Ajay Singh, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100627-100627
Open Access | Times Cited: 12
Recent strategies for tackling the problems in gluten-free diet and products
İlkem Demirkesen, Berrin Özkaya
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 3, pp. 571-597
Closed Access | Times Cited: 56
Applications of microfluidization in emulsion-based systems, nanoparticle formation, and beverages
Oguz K. Ozturk, Hazal Turasan
Trends in Food Science & Technology (2021) Vol. 116, pp. 609-625
Closed Access | Times Cited: 43
Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals
Deepak M. Kasote, Rhowell N. Tiozon, Kristel June D. Sartagoda, et al.
Frontiers in Plant Science (2021) Vol. 12
Open Access | Times Cited: 43
Does Plant Breeding for Antioxidant-Rich Foods Have an Impact on Human Health?
Laura Bassolino, Katia Petroni, Angela Polito, et al.
Antioxidants (2022) Vol. 11, Iss. 4, pp. 794-794
Open Access | Times Cited: 28
Whole soybean milk produced by a novel industry-scale micofluidizer system without soaking and filtering
Yuting Li, Mingshun Chen, Lizhen Deng, et al.
Journal of Food Engineering (2020) Vol. 291, pp. 110228-110228
Closed Access | Times Cited: 47
Latest developments in the applications of microfluidization to modify the structure of macromolecules leading to improved physicochemical and functional properties
Oguz K. Ozturk, Hazal Turasan
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 16, pp. 4481-4503
Closed Access | Times Cited: 39
Effect of dynamic high-pressure treatments on the multi-level structure of starch macromolecule and their techno-functional properties: A review
Sahil Sahil, Mitali Madhumita, Pramod K. Prabhakar
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131830-131830
Closed Access | Times Cited: 5
Effects of dynamic high-pressure microfluidization on the physicochemical, structural and functional characteristics of Eucommia ulmoides Oliv. seed meal proteins
Zhenzhen Ge, Yuanyuan Zhang, Xueyuan Jin, et al.
LWT (2020) Vol. 138, pp. 110766-110766
Closed Access | Times Cited: 36
Comprehensive review on potential applications of microfluidization in food processing
Anit Kumar, Atul Dhiman, Rajat Suhag, et al.
Food Science and Biotechnology (2021) Vol. 31, Iss. 1, pp. 17-36
Open Access | Times Cited: 30
Microfluidization: A promising food processing technology and its challenges in industrial application
Yuting Li, Lizhen Deng, Taotao Dai, et al.
Food Control (2021) Vol. 137, pp. 108794-108794
Closed Access | Times Cited: 30
Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization
Sahil Sahil, Mitali Madhumita, Pramod K. Prabhakar, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 9, pp. 2734-2759
Closed Access | Times Cited: 20
Dynamic high‐pressure microfluidization for the extraction and processing of polysaccharides: a focus on some foods and by‐products
Yang Zhang, Jingchun Yang, Ling Yang, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Perspective of nanocellulose production, processing, and application in sustainable agriculture and soil fertility enhancement: A potential review
Uttam Biswas Antu, Tusar Kanti Roy, Md. Mustaqim Roshid, et al.
International Journal of Biological Macromolecules (2025) Vol. 303, pp. 140570-140570
Closed Access
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