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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:

Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality
Samuel Herianto, Chih‐Yao Hou, Chia‐Min Lin, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 1, pp. 583-626
Open Access | Times Cited: 128

Showing 1-25 of 128 citing articles:

Review on formation of cold plasma activated water (PAW) and the applications in food and agriculture
Yawen Gao, Keziah Francis, Xuehua Zhang
Food Research International (2022) Vol. 157, pp. 111246-111246
Closed Access | Times Cited: 112
Cold plasma modification of food macromolecules and effects on related products
Berkay Kopuk, Recep Güneş, İbrahim Palabıyık
Food Chemistry (2022) Vol. 382, pp. 132356-132356
Closed Access | Times Cited: 69
Low-Temperature Plasma for Biology, Hygiene, and Medicine: Perspective and Roadmap
Mounir Laroussi, Sander Bekeschus, Michael Keidar, et al.
IEEE Transactions on Radiation and Plasma Medical Sciences (2021) Vol. 6, Iss. 2, pp. 127-157
Open Access | Times Cited: 98
Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables
Aswathi Soni, Jonghyun Choi, Gale Brightwell
Foods (2021) Vol. 10, Iss. 1, pp. 166-166
Open Access | Times Cited: 72
Applications of Plasma-Activated Water in Dentistry: A Review
Noala Vicensoto Moreira Milhan, William Chiappim, Aline da Graça Sampaio, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 8, pp. 4131-4131
Open Access | Times Cited: 50
Influence of plasma-activated water on the morphological, functional, and digestibility characteristics of hydrothermally modified non-conventional talipot starch
Basheer Aaliya, Kappat Valiyapeediyekkal Sunooj, Muhammed Navaf, et al.
Food Hydrocolloids (2022) Vol. 130, pp. 107709-107709
Closed Access | Times Cited: 45
Plasma-activated water: A cutting-edge technology driving innovation in the food industry
Márcia Oliveira, Paula Fernández-Gómez, Avelino Álvarez‐Ordóñez, et al.
Food Research International (2022) Vol. 156, pp. 111368-111368
Open Access | Times Cited: 38
Implications of cold plasma and plasma activated water on food texture- a review
M. Anjaly Shanker, Anandu Chandra Khanashyam, R. Pandiselvam, et al.
Food Control (2023) Vol. 151, pp. 109793-109793
Closed Access | Times Cited: 25
The journey of prochloraz pesticide in Citrus sinensis: Residual distribution, impact on transcriptomic profiling and reduction by plasma-activated water
Qianwei Lin, Yuanwei Huang, Gangfeng Li, et al.
Journal of Hazardous Materials (2023) Vol. 448, pp. 130931-130931
Closed Access | Times Cited: 22
Machine Learning-Assisted Optimization of Microbubble-Enhanced Cold Plasma Activation for Water Treatment
Yawen Gao, Ziya Saedi, Hongbo Shi, et al.
ACS ES&T Water (2024) Vol. 4, Iss. 2, pp. 735-750
Closed Access | Times Cited: 11
Recent progress in the application of plasma-activated water (PAW) for food decontamination
Qingyang Wang, Deepti Salvi
Current Opinion in Food Science (2021) Vol. 42, pp. 51-60
Open Access | Times Cited: 47
Innovative Preservation Technology for the Fresh Fruit and Vegetables
Bernardo Pace, Maria Cefola
Foods (2021) Vol. 10, Iss. 4, pp. 719-719
Open Access | Times Cited: 46
Recent trends and technological development in plasma as an emerging and promising technology for food biosystems
Catalina J. Hernández-Torres, Yadira Karina Reyes-Acosta, Mónica L. Chávez‐González, et al.
Saudi Journal of Biological Sciences (2021) Vol. 29, Iss. 4, pp. 1957-1980
Open Access | Times Cited: 42
Effect of Plasma activated water (PAW) on physicochemical and functional properties of foods
Abhipriya Patra, V. Arun Prasath, R. Pandiselvam, et al.
Food Control (2022) Vol. 142, pp. 109268-109268
Closed Access | Times Cited: 28
Exploitation of microbial activities at low pH to enhance planetary health
Merve Atasoy, Avelino Álvarez‐Ordóñez, Adam Cenian, et al.
FEMS Microbiology Reviews (2023) Vol. 48, Iss. 1
Open Access | Times Cited: 19
Susceptibility and transcriptomic response to plasma-activated water of Listeria monocytogenes planktonic and sessile cells
Paula Fernández-Gómez, José F. Cobo‐Díaz, Márcia Oliveira, et al.
Food Microbiology (2023) Vol. 113, pp. 104252-104252
Open Access | Times Cited: 18
Inactivation of Listeria monocytogenes through the synergistic interaction between plasma-activated water and organic acid
Sunna Jyung, Jun‐Won Kang, Dong‐Hyun Kang
Food Research International (2023) Vol. 167, pp. 112687-112687
Closed Access | Times Cited: 18
Chemical decontamination of foods using non-thermal plasma-activated water
Samuel Herianto, Rachelle D. Arcega, Chih‐Yao Hou, et al.
The Science of The Total Environment (2023) Vol. 874, pp. 162235-162235
Closed Access | Times Cited: 17
Plasma activated‐water stimulates aged pepper seeds and promotes seedling growth
Dingmeng Guo, Hongxia Liu, Xiaoning Zhang, et al.
Plasma Processes and Polymers (2024) Vol. 21, Iss. 5
Closed Access | Times Cited: 7
Assessing the impact of plasma-activated water-assisted heat-moisture treatment on the extrusion-recrystallization process of hausa potato starch
Plachikkattu Parambil Akhila, Kappat Valiyapeediyekkal Sunooj, Sneh Punia Bangar, et al.
Carbohydrate Polymers (2024) Vol. 335, pp. 122081-122081
Closed Access | Times Cited: 7
Ultrasound-assisted plasma-activated water thawing of porcine longissimus dorsi: Effects on physicochemical, thermal stability, rheological, and structural properties of myofibrillar protein
Dewei Kong, Jiaqi Liu, Jun Wang, et al.
Food Chemistry (2024) Vol. 459, pp. 140430-140430
Closed Access | Times Cited: 7
Non-Thermal Plasma as Environmentally-Friendly Technology for Agriculture: A Review and Roadmap
Florin Bilea, Marco García‐Vaquero, Monica Măgureanu, et al.
Critical Reviews in Plant Sciences (2024) Vol. 43, Iss. 6, pp. 428-486
Open Access | Times Cited: 7
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables
Harold Kgetja Malahlela, Zinash A. Belay, Rebogile R. Mphahlele, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Open Access | Times Cited: 6
Antibacterial activity and the physicochemical characteristics of plasma activated water on tomato surfaces
Chih‐Yao Hou, Yu-Ching Lai, Chun-Ping Hsiao, et al.
LWT (2021) Vol. 149, pp. 111879-111879
Closed Access | Times Cited: 37
A comprehensive review of effects of electrolyzed water and plasma-activated water on growth, chemical compositions, microbiological safety and postharvest quality of sprouts
Hongxuan Wang, Yiqin Zhang, Haitao Jiang, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 449-462
Closed Access | Times Cited: 26
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