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:
Preserving the food preservation legacy
Dietrich Knorr, Mary Ann Augustin
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 28, pp. 9519-9538
Closed Access | Times Cited: 14
Dietrich Knorr, Mary Ann Augustin
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 28, pp. 9519-9538
Closed Access | Times Cited: 14
Showing 14 citing articles:
Raising the bar: Exploring modern technologies and biomaterials for enhancing food safety and quality- a comprehensive review
Sayanti Halder, Narlawar Sagar Shrikrishna, Riya Sharma, et al.
Food Control (2024) Vol. 159, pp. 110287-110287
Closed Access | Times Cited: 13
Sayanti Halder, Narlawar Sagar Shrikrishna, Riya Sharma, et al.
Food Control (2024) Vol. 159, pp. 110287-110287
Closed Access | Times Cited: 13
Applications in Pickering emulsions of enhancing preservation properties: Current trends and future prospects in active food packaging coatings and films
Yiyi Cheng, Xuemei Cai, Xin Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104643-104643
Closed Access | Times Cited: 7
Yiyi Cheng, Xuemei Cai, Xin Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104643-104643
Closed Access | Times Cited: 7
Towards resilient food systems: Interactions with Indigenous knowledge
Dietrich Knorr, Mary Ann Augustin
Trends in Food Science & Technology (2025), pp. 104875-104875
Closed Access
Dietrich Knorr, Mary Ann Augustin
Trends in Food Science & Technology (2025), pp. 104875-104875
Closed Access
Advancing Pickling Techniques to Enhance Bioactive Compounds and Probiotic Content in Pickled Vegetables
Ahmada Ahmada Kh, Abdullah Abdulaziz Abbod Abdo, Sohail Khan, et al.
Food Reviews International (2025), pp. 1-27
Closed Access
Ahmada Ahmada Kh, Abdullah Abdulaziz Abbod Abdo, Sohail Khan, et al.
Food Reviews International (2025), pp. 1-27
Closed Access
Processed foods: From their emergence to resilient technologies
Dietrich Knorr, Robert Sevenich
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3765-3789
Closed Access | Times Cited: 11
Dietrich Knorr, Robert Sevenich
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3765-3789
Closed Access | Times Cited: 11
Processing and preservation technologies to enhance indigenous food sovereignty, nutrition security and health equity in North America
Danielle Heaney, Olga I. Padilla‐Zakour, Chang Chen
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
Danielle Heaney, Olga I. Padilla‐Zakour, Chang Chen
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
Expanding our food supply: underutilized resources and resilient processing technologies
Dietrich Knorr, Mary Ann Augustin
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 2
Dietrich Knorr, Mary Ann Augustin
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 2
Acetic fermentation and health effects: an in-depth examination of grain vinegars and their production technologies: a review
Junaid Abid, G. Padmapriya, Diksha Thakur, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 2
Junaid Abid, G. Padmapriya, Diksha Thakur, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 2
Opinion on the prospects of emerging food processing technologies to achieve sustainability in the industry by reduced energy consumption, waste reduction and valorisation, and improved food nutrition
Mohsen Gavahian
International Journal of Food Science & Technology (2024)
Closed Access | Times Cited: 2
Mohsen Gavahian
International Journal of Food Science & Technology (2024)
Closed Access | Times Cited: 2
Organic agriculture and foods: advancing process-product integrations
Dietrich Knorr
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 23, pp. 8480-8492
Closed Access | Times Cited: 6
Dietrich Knorr
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 23, pp. 8480-8492
Closed Access | Times Cited: 6
Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs
Tomasz Daszkiewicz, Mariusz Florek, Monika Wodzak, et al.
Polish Journal of Food and Nutrition Sciences (2023), pp. 109-119
Open Access | Times Cited: 4
Tomasz Daszkiewicz, Mariusz Florek, Monika Wodzak, et al.
Polish Journal of Food and Nutrition Sciences (2023), pp. 109-119
Open Access | Times Cited: 4
Food Stability Simulation
Somashree Bandyopadhaya, Urmi Sarkar, Debabrata Bera
(2024), pp. 259-300
Closed Access
Somashree Bandyopadhaya, Urmi Sarkar, Debabrata Bera
(2024), pp. 259-300
Closed Access
Goose Meat: Salting/Drying Effect on Nutritional Value, Physicochemical Properties, and Sensory Properties
Hürriyet Çimen, Pınar Kızılkaya, Bilge Sayın Börekçi, et al.
Gıda ve Yem Bilimi Teknolojisi Dergisi (2024), pp. 40-50
Open Access
Hürriyet Çimen, Pınar Kızılkaya, Bilge Sayın Börekçi, et al.
Gıda ve Yem Bilimi Teknolojisi Dergisi (2024), pp. 40-50
Open Access
Preserving Traditional Recipes and Methods in the Culinary World
Razia Nagina, Jaskiran Kaur, Pretty Bhalla
Advances in hospitality, tourism and the services industry (AHTSI) book series (2024), pp. 403-428
Closed Access
Razia Nagina, Jaskiran Kaur, Pretty Bhalla
Advances in hospitality, tourism and the services industry (AHTSI) book series (2024), pp. 403-428
Closed Access
Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real?
Lene Waldenstrøm, Marte Berg Wahlgren, A. H. Strand, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2170-2170
Open Access | Times Cited: 1
Lene Waldenstrøm, Marte Berg Wahlgren, A. H. Strand, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2170-2170
Open Access | Times Cited: 1
