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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:

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material
Małgorzata Nowacka, Magdalena Dadan, Monika Janowicz, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 5097-5144
Closed Access | Times Cited: 55

Showing 1-25 of 55 citing articles:

Pulsed electric field assisted extraction of natural food pigments and colorings from plant matrices
Ramon Bocker, Eric Keven Silva
Food Chemistry X (2022) Vol. 15, pp. 100398-100398
Open Access | Times Cited: 68
Impact of ultrasonication applications on color profile of foods
Naciye Kutlu, R. Pandiselvam, Aybike Kamiloğlu, et al.
Ultrasonics Sonochemistry (2022) Vol. 89, pp. 106109-106109
Open Access | Times Cited: 68
Natural bio-colorant and pigments: Sources and applications in food processing
Tripti Singh, Vinay Kumar Pandey, Kshirod Kumar Dash, et al.
Journal of Agriculture and Food Research (2023) Vol. 12, pp. 100628-100628
Open Access | Times Cited: 49
Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments
Ting Liu, Jianheng Zheng, Jun Du, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 215-215
Open Access | Times Cited: 12
Betalain plant sources, biosynthesis, extraction, stability enhancement methods, bioactivity, and applications
Juan Pablo Carreón‐Hidalgo, Diana Carolina Franco‐Vásquez, Darío R. Gómez‐Linton, et al.
Food Research International (2021) Vol. 151, pp. 110821-110821
Closed Access | Times Cited: 60
Developments in Plant Proteins Production for Meat and Fish Analogues
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2966-2966
Open Access | Times Cited: 26
Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry
Alaa R. Abdulstar, Ammar B. Altemimi, Asaad R. Al‐Hilphy
Foods (2023) Vol. 12, Iss. 7, pp. 1459-1459
Open Access | Times Cited: 19
Novel Approaches for Potato Drying: Intermittent Microwave Drying with Pretreatments (Ethanol, Hot Water Blanching, and Citric Acid), Drying and Quality Properties, and Energy Consumption
Fadime Begüm Tepe
Potato Research (2025)
Closed Access
Evaluation of the Antioxidant and Antimicrobial Properties of Pumpkin Pulp During Storage Through the Ultrasonication Process
Zakia Arshad, Nasheeman Ashraf, Ahsan Ali, et al.
Food Science and Engineering (2025), pp. 87-102
Open Access
How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?
Hadis Rostamabadi, Aslı Can Karaça, Małgorzata Nowacka, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108375-108375
Closed Access | Times Cited: 27
Effects of cold plasma on chlorophylls, carotenoids, anthocyanins, and betalains
Danyelly Silva Amorim, Isabelly Silva Amorim, Renan Campos Chisté, et al.
Food Research International (2023) Vol. 167, pp. 112593-112593
Closed Access | Times Cited: 18
Allergenicity of peanut allergens and its dependence on the structure
Qin Geng, Ying Zhang, Min Jung Song, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 2, pp. 1058-1081
Closed Access | Times Cited: 17
Comparative evaluation of greenhouse gas emissions and specific energy consumption of different drying techniques in pear slices
Mohammad Kaveh, Necati Çetin, Yousef Abbaspour‐Gilandeh, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 12, pp. 3027-3041
Open Access | Times Cited: 15
Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder
Emilia Janiszewska‐Turak, Maciej Walczak, Katarzyna Rybak, et al.
Molecules (2022) Vol. 27, Iss. 3, pp. 1008-1008
Open Access | Times Cited: 24
Supercritical drying of food products: An insightful review
Kosana Pravallika, Snehasis Chakraborty, Rekha S. Singhal
Journal of Food Engineering (2022) Vol. 343, pp. 111375-111375
Closed Access | Times Cited: 21
Shaping the Properties of Osmo-Dehydrated Strawberries in Fruit Juice Concentrates
Hanna Kowalska, Magdalena Trusińska, Katarzyna Rybak, et al.
Applied Sciences (2023) Vol. 13, Iss. 4, pp. 2728-2728
Open Access | Times Cited: 12
Combined effect of ultrasound and vacuum impregnation for the modification of apple tissue enriched with aloe vera juice
Magdalena Trusińska, Katarzyna Rybak, Federico Drudi, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106812-106812
Open Access | Times Cited: 3
Effects of Microwave Utilization on the Color Properties of Food: A Review
Zina T. Alkanan, Ammar B. Altemimi, Nora Hassan, et al.
ChemBioEng Reviews (2024) Vol. 11, Iss. 3, pp. 483-494
Closed Access | Times Cited: 3
Green Technologies in Food Colorant Extraction: A Comprehensive Review
Irianto Irianto, Nicky Rahmana Putra, Yustisia Yustisia, et al.
South African Journal of Chemical Engineering (2024) Vol. 51, pp. 22-34
Open Access | Times Cited: 3
Intelligent pH Indicative Film from Plant‐Based Extract for Active Biodegradable Smart Food Packing
Kumaran Subramanian, Harinakshi Logaraj, V. Ramesh Kumar, et al.
Journal of Nanomaterials (2022) Vol. 2022, Iss. 1
Open Access | Times Cited: 18
The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.)
Magdalena Dadan, Anna Grobelna, Stanisław Kalisz, et al.
Ultrasonics Sonochemistry (2022) Vol. 89, pp. 106156-106156
Open Access | Times Cited: 17
Solubility and Stability of Carotenoids in Ammonium- and Phosphonium-Based Ionic Liquids: Effect of Solvent Nature, Temperature and Water
Wanting Cheng, Xian Feng, Zhanluo Zhou, et al.
Molecules (2023) Vol. 28, Iss. 8, pp. 3618-3618
Open Access | Times Cited: 9
The influence of high hydrostatic pressure on different properties of legume proteins with an emphasis on soy proteins; a comprehensive review
Danial Dehnad, Bahareh Emadzadeh, Behrouz Ghorani, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109188-109188
Closed Access | Times Cited: 8
Hydrodynamic cavitation processing of ascorbic acid treated precooled sugarcane juice for physiochemical, bioactive, enzyme stability, and microbial safety
Jithender Bhukya, Debabandya Mohapatra, Ravindra Naik
Journal of Food Process Engineering (2022) Vol. 46, Iss. 6
Closed Access | Times Cited: 13
A review on mechanisms and impacts of cold plasma treatment as a non‐thermal technology on food pigments
Yousef Ramezan, Amir Kamkari, Armita Lashkari, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 3, pp. 1502-1527
Open Access | Times Cited: 7
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