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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:

Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review
Ajith Amsasekar, Rahul S Mor, Anand Kishore, et al.
Nutrition & Food Science (2022) Vol. 52, Iss. 6, pp. 996-1017
Closed Access | Times Cited: 17

Showing 17 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: 123
Emerging technologies in reducing dietary advanced glycation end products in ultra‐processed foods: Formation, health risks, and innovative mitigation strategies
Shenwan Wang, Xiaoyan Zheng, Yang Yang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access | Times Cited: 2
Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review
Nur Izzati Mohamed Nawawi, Giroon Ijod, Sri Sampath Janaka Senevirathna, et al.
Food Science and Biotechnology (2023) Vol. 32, Iss. 6, pp. 729-747
Closed Access | Times Cited: 12
Effects of Fermentation and Extrusion on the Amino and Fatty Acid Compositions of Unripe Plantains and Soybean Blends
Elias Similoluwa Orekoya, Victor Olusegun Oyetayo, Deke Victoria Adegunloye
Asian Journal of Biological Sciences (2025) Vol. 18, Iss. 3, pp. 638-655
Closed Access
Influence of Pressure Holding Time on Ovalbumin Solution Behavior via Small‐Angle Neutron Scattering and Diffusing Wave Spectroscopy
Brian Paul, Eric M. Furst, Abraham M. Lenhoff, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 4
Open Access
Recent developments in applications of physical fields for microbial decontamination and enhancing nutritional properties of germinated edible seeds and sprouts: a review
Gaoji Yang, Juanjuan Xu, Yuanmei Xu, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12638-12669
Closed Access | Times Cited: 10
Effect of Salt Stress on the Phenolic Compounds, Antioxidant Capacity, Microbial Load, and In Vitro Bioaccessibility of Two Microalgae Species (Phaeodactylum tricornutum and Spirulina platensis)
Türkan Uzlaşır, Serkan Selli, Haşim Kelebek
Foods (2023) Vol. 12, Iss. 17, pp. 3185-3185
Open Access | Times Cited: 9
Quality of bee pollen submitted to drying, pasteurization, and high-pressure processing – A comparative approach
Ofélia Anjos, Natália L. Seixas, Carlos A. L. Antunes, et al.
Food Research International (2023) Vol. 170, pp. 112964-112964
Open Access | Times Cited: 7
Investigation into the use of novel pretreatments in the fermentation of Alaria esculenta by Lactiplantibacillus plantarum and kombucha SCOBY
Laura E. Healy, Xianglu Zhu, Gaoya Dong, et al.
Food Chemistry (2024) Vol. 442, pp. 138335-138335
Closed Access | Times Cited: 2
Effectiveness of High-Pressure Processing Treatment for Inactivation of Listeria monocytogenes in Cold-Smoked and Warm-Smoked Rainbow Trout
Kati Riekkinen, Kati Martikainen, Jenni Korhonen
Applied Sciences (2023) Vol. 13, Iss. 6, pp. 3735-3735
Open Access | Times Cited: 4
Effect of Salt Stress on the Phenolic Compounds, Antioxidant Capacity, Microbial Load, and <em>In Vitro </em>Bioaccessibility of Two Microalgae Species (<em>Phaeodactylum tricornutum </em>and <em>Spirulina platensis</em>)
Türkan Uzlaşır, Serkan Selli, Haşim Kelebek
(2023)
Open Access | Times Cited: 4
The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review
Ángel L. Gutiérrez, Daniel Rico, Felicidad Ronda, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 130-130
Open Access | Times Cited: 4
Unleashing the Antimicrobial Potential of High-Pressure Processing on Beverages, Sauces, Purées, and Milk: A Predictive Modelling Approach
Tareq M. Osaili, Zoha Waseem, Fayeza Hasan, et al.
Applied Food Research (2024), pp. 100676-100676
Open Access | Times Cited: 1
Effect of high-pressure treatment on the rheological properties of Alyssum homolocarpum seed gum/grass pea protein isolate dispersions and comparison with heat-induced gels
Arash Koocheki, Hosahalli S. Ramaswamy, Rassoul Mozafarpour
Food Hydrocolloids (2023) Vol. 149, pp. 109626-109626
Closed Access | Times Cited: 3
Green Technologies for Sustainable Food Production and Preservation: High-Pressure Processing
Concepción Pérez Lamela
Elsevier eBooks (2023), pp. 158-183
Closed Access | Times Cited: 2
Food Preservation in the Industrial Revolution Epoch: Innovative High Pressure Processing (HPP, HPT) for the 21st-Century Sustainable Society
Agata Angelika Sojecka, Aleksandra Drozd-Rzoska, Sylwester J. Rzoska
Foods (2024) Vol. 13, Iss. 19, pp. 3028-3028
Open Access
Thermal Processing of Foods
Keshavan Niranjan
Food engineering series (2022), pp. 145-159
Closed Access | Times Cited: 1
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