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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:

Storage stability and shelf life prediction of multigrain pasta under different packaging material and storage conditions
Dinkar B. Kamble, Rakhi Singh, Barjinder Pal Kaur, et al.
Journal of Food Processing and Preservation (2020) Vol. 44, Iss. 8
Open Access | Times Cited: 10

Showing 10 citing articles:

Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature
Bowen Chen, Jiaming Huang, Yang Liu, et al.
International Journal of Food Microbiology (2021) Vol. 345, pp. 109152-109152
Closed Access | Times Cited: 71
Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review
Mike Sissons
Foods (2022) Vol. 11, Iss. 1, pp. 123-123
Open Access | Times Cited: 42
Shelf-life prediction model of fresh-cut potato at different storage temperatures
Songsong Zhao, Xinyi Han, Bin Liu, et al.
Journal of Food Engineering (2021) Vol. 317, pp. 110867-110867
Closed Access | Times Cited: 52
Ultrasound-assisted blue light killing Vibrio parahaemolyticus to improve salmon preservation
Xiaolin Zhu, Han Yan, Z.Y. Cui, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106389-106389
Open Access | Times Cited: 19
Effects of konjac glucomannan on the long‐term retrogradation and shelf life of boiled wheat noodles
Zhenzhen Ge, Weijing Wang, Shanshan Gao, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 2, pp. 644-652
Closed Access | Times Cited: 17
Co-crystallization of curcumin for improved photodynamic inactivation of Vibrio parahaemolyticus and its application for the preservation of cooked clams
Weiming Gu, Dan Liu, Jianxia Sun
International Journal of Food Microbiology (2022) Vol. 378, pp. 109816-109816
Closed Access | Times Cited: 12
Stability of iron and vitamin A in pasta enriched with variable plant sources during processing and storage
Savita Sharma, Neha Sharma, Arashdeep Singh, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 5
Open Access | Times Cited: 5
A method for estimating shelf-life of packaged ready-to-cook idli batter under normal temperature distribution supply chain
Pratik Gaikwad, Binod Kumar Yadav, S. Anandakumar
Journal of Food Engineering (2022) Vol. 326, pp. 111022-111022
Closed Access | Times Cited: 2
Phytonutritional profile, cooking quality, in vitro digestibility, organoleptic attributes and storage stability of variety bell pepper incorporated pasta
Navpreet Kaur, Poonam Aggarwal, Navjot Kaur, et al.
Journal of Food Measurement & Characterization (2022) Vol. 17, Iss. 2, pp. 1371-1381
Closed Access | Times Cited: 2
Effect of packaging materials on the shelf‐life of vermicelli supplemented with enzyme processed kinnow pulp residue
Gisha Singla, Parmjit S. Panesar, R. S. Sangwan, et al.
Journal of Food Process Engineering (2021) Vol. 45, Iss. 6
Closed Access | Times Cited: 2
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