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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:

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review
Domagoj Gabrić, Francisco J. Barba, Shahin Roohinejad, et al.
Journal of Food Process Engineering (2017) Vol. 41, Iss. 1
Closed Access | Times Cited: 151

Showing 1-25 of 151 citing articles:

Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review
Jasminka Giacometti, Danijela Bursać Kovačević, Predrag Putnik, et al.
Food Research International (2018) Vol. 113, pp. 245-262
Closed Access | Times Cited: 265
Application of pulsed electric fields in meat and fish processing industries: An overview
Belén Gómez, Paulo E. S. Munekata, Mohsen Gavahian, et al.
Food Research International (2019) Vol. 123, pp. 95-105
Closed Access | Times Cited: 247
An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties
Predrag Putnik, Domagoj Gabrić, Shahin Roohinejad, et al.
Food Chemistry (2018) Vol. 276, pp. 680-691
Closed Access | Times Cited: 242
Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials
Predrag Putnik, José M. Lorenzo, Francisco J. Barba, et al.
Foods (2018) Vol. 7, Iss. 7, pp. 106-106
Open Access | Times Cited: 203
A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents
Muhammad Modassar Ali Nawaz Ranjha, Rabia Kanwal, Bakhtawar Shafique, et al.
Molecules (2021) Vol. 26, Iss. 16, pp. 4893-4893
Open Access | Times Cited: 179
Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages
Paulo E. S. Munekata, Rubén Domínguez, Sravanthi Budaraju, et al.
Foods (2020) Vol. 9, Iss. 3, pp. 288-288
Open Access | Times Cited: 164
Review of the application of pulsed electric fields (PEF) technology for food processing in China
Debao Niu, Xin‐An Zeng, Er-Fang Ren, et al.
Food Research International (2020) Vol. 137, pp. 109715-109715
Closed Access | Times Cited: 147
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
Xuhui Kan, Guijie Chen, Wangting Zhou, et al.
Food Research International (2021) Vol. 150, pp. 110740-110740
Closed Access | Times Cited: 125
Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins
Ahmed Taha, Federico Casanova, Povilas Šimonis, et al.
Foods (2022) Vol. 11, Iss. 11, pp. 1556-1556
Open Access | Times Cited: 90
Recent insights into green extraction techniques as efficient methods for the extraction of bioactive components and essential oils from foods
Ishrat Majid, Shafat Ahmad Khan, Alanoud Aladel, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 101-114
Open Access | Times Cited: 42
Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review
Predrag Putnik, Željka Kresoja, Tomislav Bosiljkov, et al.
Food Chemistry (2018) Vol. 279, pp. 150-161
Closed Access | Times Cited: 142
Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing
Laetitia Picart‐Palmade, Charles Cunault, Dominique Chevalier‐Lucia, et al.
Frontiers in Nutrition (2019) Vol. 5
Open Access | Times Cited: 141
Combined impact of pulsed electric field and ultrasound on bioactive compounds and FT-IR analysis of almond extract
Muhammad Faisal Manzoor, Xin‐An Zeng, Abdul Rahaman, et al.
Journal of Food Science and Technology (2019) Vol. 56, Iss. 5, pp. 2355-2364
Open Access | Times Cited: 130
Microbiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogens
Shabir Ahmad Mir, Manzoor Ahmad Shah, Mohammad Maqbool Mir, et al.
Food Control (2017) Vol. 85, pp. 235-244
Closed Access | Times Cited: 117
Effect of emergent non-thermal extraction technologies on bioactive individual compounds profile from different plant materials
Sílvia A. Moreira, Elisabete M.C. Alexandre, Manuela Pintado, et al.
Food Research International (2018) Vol. 115, pp. 177-190
Closed Access | Times Cited: 99
Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks
Seyed Mohammad Taghi Gharibzahedi, Shahin Roohinejad, Saji George, et al.
Trends in Food Science & Technology (2018) Vol. 75, pp. 194-205
Closed Access | Times Cited: 89
Cultured Microalgae and Compounds Derived Thereof for Food Applications: Strain Selection and Cultivation, Drying, and Processing Strategies
Tomás Lafarga
Food Reviews International (2019) Vol. 36, Iss. 6, pp. 559-583
Closed Access | Times Cited: 86
Recent advances in the application of innovative food processing technologies for mycotoxins and pesticide reduction in foods
Mohsen Gavahian, Noelia Pallarés, Fadila Al Khawli, et al.
Trends in Food Science & Technology (2020) Vol. 106, pp. 209-218
Closed Access | Times Cited: 84
Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview
Mariana Basso Pinton, Bibiana Alves dos Santos, José M. Lorenzo, et al.
Current Opinion in Food Science (2020) Vol. 40, pp. 1-5
Closed Access | Times Cited: 83
Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetables
Charlène Leneveu‐Jenvrin, Florence Charles, Francisco J. Barba, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 17, pp. 2837-2855
Closed Access | Times Cited: 80
Review of Energy Efficiency Technologies in the Food Industry: Trends, Barriers, and Opportunities
Jean-Michel Clairand, Marco Briceño-León, Guillermo Escrivá-Escrivà, et al.
IEEE Access (2020) Vol. 8, pp. 48015-48029
Open Access | Times Cited: 79
Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices
Predrag Putnik, Branimir Pavlić, Branislav Šojić, et al.
Foods (2020) Vol. 9, Iss. 6, pp. 699-699
Open Access | Times Cited: 72
High-Pressure Processing for Sustainable Food Supply
Brera Ghulam Nabi, Kinza Mukhtar, Rai Naveed Arshad, et al.
Sustainability (2021) Vol. 13, Iss. 24, pp. 13908-13908
Open Access | Times Cited: 59
Processing Technologies for the Extraction of Value-Added Bioactive Compounds from Tea
Sonali Raghunath, Sravanthi Budaraju, Seyed Mohammad Taghi Gharibzahedi, et al.
Food Engineering Reviews (2023) Vol. 15, Iss. 2, pp. 276-308
Open Access | Times Cited: 38
Pulsed electric field processing in the dairy sector: A review of applications, quality impact and implementation challenges
Pranav Vashisht, Lovepreet Singh, Shikhadri Mahanta, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2122-2135
Closed Access | Times Cited: 14
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