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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 fourth industrial revolution in the food industry—part II: Emerging food trends
Abdo Hassoun, Alaa El‐Din A. Bekhit, Anet ­Režek ­Jambrak, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 407-437
Closed Access | Times Cited: 94

Showing 1-25 of 94 citing articles:

Innovation in precision fermentation for food ingredients
Mary Ann Augustin, Carol J. Hartley, Gregory R. Maloney, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 18, pp. 6218-6238
Open Access | Times Cited: 57
Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
Fatma Boukid, Abdo Hassoun, Ahmed Zouari, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1005-1005
Open Access | Times Cited: 53
Internet of Things in food processing and its potential in Industry 4.0 era: A review
Harsh Dadhaneeya, Prabhat K. Nema, Vinkel Kumar Arora
Trends in Food Science & Technology (2023) Vol. 139, pp. 104109-104109
Closed Access | Times Cited: 38
New trends in the development and application of artificial intelligence in food processing
Riya Barthwal, Deepika Kathuria, Saloni Joshi, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103600-103600
Closed Access | Times Cited: 13
Chrysanthemum morifolium as a traditional herb: A review of historical development, classification, phytochemistry, pharmacology and application
Yuchen Liu, Chenfei Lu, Jing Zhou, et al.
Journal of Ethnopharmacology (2024) Vol. 330, pp. 118198-118198
Closed Access | Times Cited: 13
Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets
Abdo Hassoun, Fatma Boukid, Antonella Pasqualone, et al.
Current Research in Food Science (2022) Vol. 5, pp. 2261-2269
Open Access | Times Cited: 50
Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge
Abdo Hassoun, Janna Cropotova, Hana Trollman, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100505-100505
Open Access | Times Cited: 35
Digital transformation in the agri-food industry: recent applications and the role of the COVID-19 pandemic
Abdo Hassoun, H.J.P. Marvin, Yamine Bouzembrak, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 33
Bioengineered Enzymes and Precision Fermentation in the Food Industry
Fatma Boukid, S. Ganeshan, Yingxin Wang, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 12, pp. 10156-10156
Open Access | Times Cited: 26
Non‐destructive optical sensing technologies for advancing the egg industry toward Industry 4.0: A review
Md Wadud Ahmed, Sahir Junaid Hossainy, Alin Khaliduzzaman, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4378-4403
Open Access | Times Cited: 23
Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review
Sodiq Oladimeji Alasi, Mayowa Saheed Sanusi, Musiliu Olushola Sunmonu, et al.
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 101036-101036
Open Access | Times Cited: 9
Adsorption of copper (II) from aqueous solutions using adsorbent obtained with sodium hydroxide activation of biochar prepared by microwave pyrolysis
İbrahim Teğin, Sema Öc, Cafer Saka
Biomass Conversion and Biorefinery (2024)
Open Access | Times Cited: 8
Polyphenol-Rich Extracts and Essential Oil from Egyptian Grapefruit Peel as Potential Antioxidant, Antimicrobial, and Anti-Inflammatory Food Additives
Faten M. Ibrahim, Eman M. Nagiub Abdelsalam, Reda Sayed Mohammed, et al.
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 2776-2776
Open Access | Times Cited: 7
Egyptian Citrus Essential Oils Recovered from Lemon, Orange, and Mandarin Peels: Phytochemical and Biological Value
Faten M. Ibrahim, Reda Sayed Mohammed, Eman M. Nagiub Abdelsalam, et al.
Horticulturae (2024) Vol. 10, Iss. 2, pp. 180-180
Open Access | Times Cited: 6
Decoupling and Collaboration: An Intelligent Gateway-Based Internet of Things System Architecture for Meat Processing
Jun Liu, Cathy Zhou, Haoyuan Wei, et al.
Agriculture (2025) Vol. 15, Iss. 2, pp. 179-179
Open Access
Solid-State Fungal Fermentation for Better Plant Foods
Nak-Kyun Jung, Anne S. Meyer
Deleted Journal (2025)
Closed Access
The future of functional foods: innovations and advancements on the horizon
Loleny Tavares, Eduarda Silva de Azevedo, Liliana R. Sousa, et al.
Elsevier eBooks (2025), pp. 487-505
Closed Access
Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety
Alexandra-Costina Avîrvarei, Liana Claudia Salanță, Carmen Rodica Pop, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 838-838
Open Access | Times Cited: 16
Cricket protein hydrolysates pre-processed with ultrasonication and microwave improved storage stability of goat meat emulsion
Aunzar B. Lone, Hina F. Bhat, Abderrahmane Aït‐Kaddour, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 86, pp. 103364-103364
Closed Access | Times Cited: 16
Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century
Ilija Đjekić, Branko Velebit, Branimir Pavlić, et al.
Food Engineering Reviews (2023) Vol. 15, Iss. 4, pp. 577-608
Closed Access | Times Cited: 16
Rice proteins – Gum arabic coacervates: Effect of pH and polysaccharide concentration in oil-in-water emulsion stability
Daniela E. Igartúa, María Celeste Dichano, Maxwell N Morales Huanca, et al.
Food Research International (2024) Vol. 188, pp. 114399-114399
Closed Access | Times Cited: 5
More than 10 years of industry 4.0 in the Netherlands: an opinion on promises, achievements, and emerging challenges
Alberto Martinetti, Kostas Nizamis, Peter Chemweno, et al.
International Journal of Sustainable Engineering (2024) Vol. 17, Iss. 1, pp. 1-12
Open Access | Times Cited: 4
The Significance of Industry 4.0 Technologies in Enhancing Various Unit Operations Applied in the Food Sector: Focus on Food Drying
Abdo Hassoun, Abderrahmane Aït‐Kaddour, Iman Dankar, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 4
Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste
Natthaphon Chaosuan, Yuthana Phimolsiripol, Mohsen Gavahian
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103779-103779
Closed Access | Times Cited: 4
An appealing review of industrial and nutraceutical applications of pistachio waste
Syed Ali Hassan, Mueen Abbas, Sania Zia, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 3103-3121
Closed Access | Times Cited: 24
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