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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:

Enzymatic browning in apple products and its inhibition treatments: A comprehensive review
Marcellus Arnold, Anna Gramza‐Michałowska
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 5038-5076
Open Access | Times Cited: 52

Showing 1-25 of 52 citing articles:

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications
Yaqian Geng, Xinyu Liu, Yiran Yu, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3254-3291
Closed Access | Times Cited: 27
Hyaluronic acid-based multifunctional bio-active coating integrated with cinnamaldehyde/hydroxypropyl-β-cyclodextrin inclusion complex for fruit preservation
Chaomei Zhou, Ling Li, Dong Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132605-132605
Closed Access | Times Cited: 11
Noni (Morinda citrifolia) leaf extract incorporated methylcellulose active films: A sustainable strategy for browning inhibition in apple slice packaging
Manjunath P. Eelager, Saraswati P. Masti, Ravindra B. Chougale, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132270-132270
Closed Access | Times Cited: 10
Characterization of carbon quantum dots doped with various heteroatoms and their influence on inhibiting the browning of fresh-cut potatoes
Yun Gu, Xinhua Zhang, Yanfang Zhang, et al.
Food Packaging and Shelf Life (2025) Vol. 47, pp. 101440-101440
Closed Access
Research progress in the application of infrared blanching in fruit and vegetable drying process
Yasmine Bouhile, Yiting Guo, Bengang Wu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Recent Development on the Chemical Composition and Phenolic Extraction Methods of Apple (Malus domestica)—A Review
Marcellus Arnold, Anna Gramza‐Michałowska
Food and Bioprocess Technology (2023) Vol. 17, Iss. 9, pp. 2519-2560
Open Access | Times Cited: 18
Quinone reactivity: Investigation of their contribution to nonenzymatic browning
Yiran Yu, Dandan Chen, Wei Li, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 945-954
Open Access | Times Cited: 11
Inhibition of postharvest rachis browning of table grapes by sulfur dioxide: Evidence from phenolic metabolism and sulfur assimilation
Zhenbiao Li, Siqi Chen, Ming Qi, et al.
Postharvest Biology and Technology (2023) Vol. 204, pp. 112413-112413
Closed Access | Times Cited: 11
Endogenous compound chenodeoxycholic acid in potatoes can delay enzymatic browning by inducing antioxidant capacity
Yanyan Feng, Tengfei Liu, Tiantian Dong, et al.
Postharvest Biology and Technology (2024) Vol. 210, pp. 112781-112781
Closed Access | Times Cited: 3
Metabolomic insights into the browning inhibition of fresh-cut apple by hydrogen sulfide
Chen Chen, Jiani Xie, Gang Jie, et al.
Food Chemistry (2024) Vol. 447, pp. 139005-139005
Closed Access | Times Cited: 3
Preventing enzymatic browning of freshly cut green bananas through immersion in normal water, lemon juice, and coconut water
Shampa Sarkar, Sumaia Akhter, Joysree Roy, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 9, pp. 6612-6626
Open Access | Times Cited: 3
High voltage electric field as a green technology preserves the appearance of apple juice during cold storage
Wei-Lun Zhu, Chao‐Kai Chang, Sheng-Yen Tsai, et al.
Sustainable Chemistry and Pharmacy (2024) Vol. 41, pp. 101676-101676
Closed Access | Times Cited: 3
Recent advances in electrolyzed water treatments: Mechanisms of action and its effect on browning, bioactive compounds, and disinfection of fresh-cut fruit and vegetables–A review
Nandi E. Nyamende, Zinash A. Belay, Oluwafemi J. Caleb
Food Chemistry Advances (2023) Vol. 3, pp. 100569-100569
Open Access | Times Cited: 10
Thermal behavior of CMC solutions under simulation of radio frequency pasteurization
Quan Li, Zexi Wang, Jiayi Kang, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 87, pp. 103418-103418
Closed Access | Times Cited: 9
Food-Based Natural Mitigators of Enzymatic Browning on Fruits and Vegetables: Insights into Active Constituents, Modes of Action, and Challenges
Khetan Shevkani
Food and Bioprocess Technology (2023) Vol. 17, Iss. 9, pp. 2561-2582
Closed Access | Times Cited: 8
Formation of phenazines, phenoxazines, and benzoxazoles in the browning reactions of o-quinones
Rosario Zamora, Francisco J. Hidalgo
Food Chemistry (2024) Vol. 445, pp. 138710-138710
Open Access | Times Cited: 2
Design and synthesis of novel dihydropyridine- and benzylideneimine-based tyrosinase inhibitors
Ifraz Ahmad, Warda Parveen, Shah Noor, et al.
Frontiers in Pharmacology (2024) Vol. 15
Open Access | Times Cited: 2
Metabolomics and transcriptomic profiles reveal membrane lipid metabolism being an important factor of sliced taro browning
Bin Wang, Guang Wang, Yuan Xiao, et al.
Postharvest Biology and Technology (2024) Vol. 214, pp. 113000-113000
Closed Access | Times Cited: 2
Antibacterial Rice Protein Nanoparticles with a High Curcumin Loading for Fruit Preservation
Pengcheng Xu, Tao Wang, Jian He, et al.
Food Bioscience (2024) Vol. 61, pp. 104935-104935
Closed Access | Times Cited: 2
Ursolic acid, a natural endogenous compound, inhibits browning in fresh-cut apples
Song Zhang, Shuwen Wang, Yu Li, et al.
Postharvest Biology and Technology (2024) Vol. 219, pp. 113228-113228
Closed Access | Times Cited: 2
Metabolomics analysis reveals the non-enzymatic browning mechanism of green peppers (Piper nigrum L.) during the hot-air drying process
Yue Huang, Xinyi Wang, Ying Lyu, et al.
Food Chemistry (2024) Vol. 464, pp. 141654-141654
Closed Access | Times Cited: 1
A novel strategy combining perillaldehyde with polyamines based on polyamine metabolism in Ceratocystis fimbriata for the postharvest control of sweetpotato black rot
Bo Wang, Shan Wang, Qingru Geng, et al.
Postharvest Biology and Technology (2024) Vol. 211, pp. 112784-112784
Closed Access | Times Cited: 1
Effect of pre- and postharvest treatments on the quality and storage ability of fresh artichoke heads: opinion article
Mohamed M. El-Mogy, Nahed Rashed, Saleh M. Alturki, et al.
Frontiers in Plant Science (2024) Vol. 15
Open Access | Times Cited: 1
Lycopene extract as an antibrowning agent for edible coating of fresh cut apples
Iqra Azam, Qurat Ul Ain, Munazah Sidiq, et al.
Journal of Food Science and Technology (2024) Vol. 61, Iss. 9, pp. 1758-1766
Closed Access | Times Cited: 1
Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching
Kuo Fang, Huihuang Xu, Min Wu
International Journal of Food Engineering (2024) Vol. 20, Iss. 5, pp. 331-346
Closed Access | Times Cited: 1
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