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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:

Current intelligent segmentation and cooking technology in the central kitchen food processing
Bo Liu, Min Zhang, Yanan Sun, et al.
Journal of Food Process Engineering (2019) Vol. 42, Iss. 6
Closed Access | Times Cited: 11

Showing 11 citing articles:

Robotization and intelligent digital systems in the meat cutting industry: From the perspectives of robotic cutting, perception, and digital development
Weidong Xu, Yingchao He, Jiaheng Li, et al.
Trends in Food Science & Technology (2023) Vol. 135, pp. 234-251
Closed Access | Times Cited: 23
Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
Yangyang Jia, Lanlan Hu, Ruifeng Liu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103521-103521
Closed Access | Times Cited: 17
Advancing Food Manufacturing: Leveraging Robotic Solutions for Enhanced Quality Assurance and Traceability Across Global Supply Networks
Jacob Tizhe Liberty, Ernest Habanabakize, Paul Inuwa Adamu, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104705-104705
Closed Access | Times Cited: 5
Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives
Weidong Xu, Jingyi Wang, Yong Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1568-1597
Closed Access | Times Cited: 19
High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage
Yongzhao Bi, Yu-Long Luo, Ruiming Luo, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 19
In situ detection of moisture content and gelatinization degree during rice processing using hyperspectral imaging
Yifu Zhang, Tongliang Yang, Zheng Wang, et al.
Journal of Food Composition and Analysis (2024) Vol. 130, pp. 106172-106172
Closed Access | Times Cited: 3
Research on the innovation of logistics and catering management in colleges and universities under the background of big data
Xiaodong Yu
Applied Mathematics and Nonlinear Sciences (2024) Vol. 9, Iss. 1
Open Access | Times Cited: 1
Sagittaria trifolia tuber: bioconstituents, processing, products, and health benefits
Yang Zhang, Guihong Yang, Xinyu Wang, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 8, pp. 3085-3098
Closed Access | Times Cited: 7
A multicriteria decision support method for evaluating radical schemes at conceptual design stage
Xiuchuan Jia, F. Richard Yu, Zhiguang Liu
Expert Systems with Applications (2024) Vol. 263, pp. 125778-125778
Closed Access
AI for Healthy Meal Preparation in Smart Cities
Bhuvana Namasivayam
EAI Endorsed Transactions on Smart Cities (2022) Vol. 6, Iss. 4, pp. e1-e1
Open Access | Times Cited: 1
Optimization of Food Processing Parameters Based on Parametric Models
Zhuying Shang
Applied Mathematics and Nonlinear Sciences (2023) Vol. 9, Iss. 1
Open Access
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