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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:

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects
Ume Roobab, Liliana G. Fidalgo, Rai Naveed Arshad, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 4, pp. 3297-3325
Open Access | Times Cited: 46

Showing 1-25 of 46 citing articles:

Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)
Kinza Mukhtar, Brera Ghulam Nabi, Rai Naveed Arshad, et al.
Ultrasonics Sonochemistry (2022) Vol. 90, pp. 106194-106194
Open Access | Times Cited: 53
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: 39
Effect of carboxymethyl cellulose (CMC) on some physico-chemical and mechanical properties of unrinsed surimi gels
Chang Zhang, Yuanju He, Yimei Zheng, et al.
LWT (2023) Vol. 180, pp. 114653-114653
Open Access | Times Cited: 37
Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry
Giovanni Luca Russo, Antonio Luca Langellotti, Elena Torrieri, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Open Access | Times Cited: 22
Public health aspects of Vibrio spp. related to the consumption of seafood in the EU
Konstantinos Koutsoumanis, Ana Allende, Avelino Álvarez‐Ordóñez, et al.
EFSA Journal (2024) Vol. 22, Iss. 7
Open Access | Times Cited: 8
Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification
Blanca Abril, Ricard Bou, J.V. García‐Pérez, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1940-1940
Open Access | Times Cited: 21
The occurrence of typical psychotropic drugs in the aquatic environments and their potential toxicity to aquatic organisms - A review
Xianghai Zhu, Ting Luo, Dou Wang, et al.
The Science of The Total Environment (2023) Vol. 900, pp. 165732-165732
Open Access | Times Cited: 19
Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma
Ume Roobab, James S. Chacha, Afeera Abida, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2173-2173
Open Access | Times Cited: 27
Effect of High-Pressure Processing on Color, Texture and Volatile Profile During Sardine Refrigeration
Lama Ismaiel, Ancuta Nartea, Benedetta Fanesi, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 329-329
Open Access
Bioactive Enrichment and Sustainable Processing of Vegetable Oils: New Frontiers in Agri-Food Technology
Sandra Montoro-Alonso, Xavier Expósito-Almellón, Daniel Martínez-Baena, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 769-769
Open Access
Prevalence of toxigenic Clostridium botulinum in food products sold in Indian retail markets
Athira Vidyadharan, Ana Velez, Ana Karla de Souza Abud, et al.
Anaerobe (2025), pp. 102954-102954
Closed Access
High-pressure processing of Porphyra sp.: A sustainable approach for enhanced protein and phycobiliprotein extraction and nutritional quality
Sukan Braspaiboon, Thunnop Laokuldilok
Journal of Agriculture and Food Research (2025) Vol. 21, pp. 101868-101868
Closed Access
Polyurethane-electrode modified to determine histamine in selected samples using chemical sensor
Febrianty Ratashya Putri, Muhammad Abdurrahman Munir, Fitria Rahmawati, et al.
AIP conference proceedings (2025) Vol. 3166, pp. 020005-020005
Closed Access
Potential of electric and pressure-based techniques for the inactivation of microorganisms in fresh fish
Alireza Mousakhani Ganjeh, Carlos A. Pinto, Susana Casal, et al.
Food Bioscience (2024) Vol. 61, pp. 104537-104537
Closed Access | Times Cited: 4
Fishery Products Safety, Processing and Utilization
U. Samarajeewa
(2024)
Open Access | Times Cited: 3
Safety, Processing, and Utilization of Fishery Products
U. Samarajeewa
Fishes (2024) Vol. 9, Iss. 4, pp. 146-146
Open Access | Times Cited: 3
Quality of Refrigerated Squid Mantle Cut Treated with Mint Extract Subjected to High-Pressure Processing
Krisana Nilsuwan, Suriya Palamae, Jasmin Naher, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1264-1264
Open Access | Times Cited: 2
Pretreatment and Non-thermal Processing Technologies for Quality Maintenance and Shelf-life Extension of Seafoods
Mohamed Tagrida, Suriya Palamae, Soottawat Benjakul
Turkish Journal of Fisheries and Aquatic Sciences (2024) Vol. 24, Iss. 7
Open Access | Times Cited: 2
Shelf Life and Safety of Vacuum Packed HPP-Treated Soaked Cod Fillets: Effects of Salt Content and Multilayer Plastic Film
Gianluigi Ferri, Carlotta Lauteri, Mauro Scattolini, et al.
Foods (2023) Vol. 12, Iss. 1, pp. 179-179
Open Access | Times Cited: 6
Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus kerathurus) during Chilled Storage
Qiuyu Lan, Silvia Tappi, Giacomo Braschi, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3677-3677
Open Access | Times Cited: 9
High hydrostatic pressure enhances the formation of oleocanthal and oleacein in ‘Arbequina’ olive fruit
Alexandra Olmo‐Cunillera, Albert Ibarz Ribas, Julián Lozano‐Castellón, et al.
Food Chemistry (2023) Vol. 437, pp. 137902-137902
Open Access | Times Cited: 5
High Pressure Processing under Mild Conditions for Bacterial Mitigation and Shelf Life Extension of European Sea Bass Fillets
Maria Tsevdou, George Dimopoulos, Athanasios Limnaios, et al.
Applied Sciences (2023) Vol. 13, Iss. 6, pp. 3845-3845
Open Access | Times Cited: 4
Microbiome-based study in wild-caught Scomber scombrus fish products at the end of the supply chain
Roberta Piredda, Anna Mottola, Lucilia Lorusso, et al.
LWT (2023) Vol. 186, pp. 115264-115264
Open Access | Times Cited: 4
Effect Of Green Education-Training Quality And Green Knowledge Sharing On Eco-Friendly Technology Adoption In Crabs Agroindustry Companies
R B Esthi, NC Irawan, Yuliana Susilowati, et al.
IOP Conference Series Earth and Environmental Science (2023) Vol. 1267, Iss. 1, pp. 012082-012082
Open Access | Times Cited: 4
Advanced Technologies in Food Processing—Development Perspective
Patrycja Gazda, Paweł Glibowski
Applied Sciences (2024) Vol. 14, Iss. 9, pp. 3617-3617
Open Access | Times Cited: 1
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