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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:

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

Showing 1-25 of 141 citing articles:

Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications
Rongbin Cui, Fan Zhu
Trends in Food Science & Technology (2020) Vol. 107, pp. 491-508
Closed Access | Times Cited: 211
Pulsed electric field: A potential alternative towards a sustainable food processing
Rai Naveed Arshad, Zulkurnain Abdul‐Malek, Ume Roobab, et al.
Trends in Food Science & Technology (2021) Vol. 111, pp. 43-54
Closed Access | Times Cited: 196
Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors
Abdo Hassoun, Miguel A. Prieto, María Carpena, et al.
Food Research International (2022) Vol. 162, pp. 112068-112068
Closed Access | Times Cited: 149
Decarbonizing the food and beverages industry: A critical and systematic review of developments, sociotechnical systems and policy options
Benjamin K. Sovacool, Morgan Bazilian, Steve Griffiths, et al.
Renewable and Sustainable Energy Reviews (2021) Vol. 143, pp. 110856-110856
Open Access | Times Cited: 139
Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability
Anet ­Režek ­Jambrak, Marinela Nutrizio, Ilija Đjekić, et al.
Applied Sciences (2021) Vol. 11, Iss. 2, pp. 686-686
Open Access | Times Cited: 115
Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food
Péter Sípos, Ferenc Peles, Dóra Lili Brassó, et al.
Toxins (2021) Vol. 13, Iss. 3, pp. 204-204
Open Access | Times Cited: 113
Pulsed electric field assisted extraction of natural food pigments and colorings from plant matrices
Ramon Bocker, Eric Keven Silva
Food Chemistry X (2022) Vol. 15, pp. 100398-100398
Open Access | Times Cited: 74
Effect of Ohmic Heating on Food Products: An In-Depth Review Approach Associated with Quality Attributes
Mukul Sain, P. S. Minz, Hima John, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, pp. 1-17
Open Access | Times Cited: 15
The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review
Yuanpeng Li, Xiuting Huang, Yuting Yang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 149-149
Open Access | Times Cited: 2
Electrodialytic Processes: Market Overview, Membrane Phenomena, Recent Developments and Sustainable Strategies
Laurent Bazinet, Thibaud R. Geoffroy
Membranes (2020) Vol. 10, Iss. 9, pp. 221-221
Open Access | Times Cited: 114
Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)
James S. Chacha, Liyan Zhang, Chigozie E. Ofoedu, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1430-1430
Open Access | Times Cited: 91
Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review
Ashok Kumar Chakka, M S Sriraksha, C.N. Ravishankar
LWT (2021) Vol. 151, pp. 112140-112140
Closed Access | Times Cited: 85
Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020
Zina T. Alkanan, Ammar B. Altemimi, Asaad R. Al‐Hilphy, et al.
Applied Sciences (2021) Vol. 11, Iss. 6, pp. 2507-2507
Open Access | Times Cited: 80
Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review
Rai Naveed Arshad, Zulkurnain Abdul‐Malek, Ume Roobab, et al.
Journal of Food Process Engineering (2020) Vol. 44, Iss. 3
Closed Access | Times Cited: 78
Effect of high hydrostatic pressure (HPP) and pulsed electric field (PEF) technologies on reduction of aflatoxins in fruit juices
Noelia Pallarés, Houda Berrada, Josefa Tolosa, et al.
LWT (2021) Vol. 142, pp. 111000-111000
Open Access | Times Cited: 58
Emerging trends in the photodynamic inactivation (PDI) applied to the food decontamination
Marco Cossu, Luigi Ledda, Andrea Cossu
Food Research International (2021) Vol. 144, pp. 110358-110358
Open Access | Times Cited: 56
Application of ultrasonication as pre-treatment for freeze drying: An innovative approach for the retention of nutraceutical quality in foods
Roji Waghmare, Manoj Kumar, Rahul Yadav, et al.
Food Chemistry (2022) Vol. 404, pp. 134571-134571
Closed Access | Times Cited: 40
Recent trends in non-thermal plasma and plasma activated water: Effect on quality attributes, mechanism of interaction and potential application in food & agriculture
Sunil Pipliya, Sitesh Kumar, Nikhil Babar, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100249-100249
Open Access | Times Cited: 40
Pulsed Electric Field Applications for the Extraction of Bioactive Compounds from Food Waste and By-Products: A Critical Review
Theodoros Chatzimitakos, Vassilis Athanasiadis, Dimitrios Kalompatsios, et al.
Biomass (2023) Vol. 3, Iss. 4, pp. 367-401
Open Access | Times Cited: 32
Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 2: Physical methods and global market outlook
Bianca Almada Ferreira Gomes, Ana Cláudia Silveira Alexandre, Guilherme Antônio Vieira de Andrade, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100304-100304
Open Access | Times Cited: 29
Nonthermal technologies to maintain food quality and carbon footprint minimization in food processing: A review
Bara Yudhistira, Fuangfah Punthi, Mohsen Gavahian, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104205-104205
Closed Access | Times Cited: 27
Pulsed electric field-based technology for microbial inactivation in milk and dairy products
Rodrigo N. Cavalcanti, Celso F. Balthazar, Larissa P. Margalho, et al.
Current Opinion in Food Science (2023) Vol. 54, pp. 101087-101087
Closed Access | Times Cited: 25
A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods
Veeramani Karuppuchamy, Dennis R. Heldman, Abigail B. Snyder
Journal of Food Science (2024) Vol. 89, Iss. 2, pp. 793-810
Open Access | Times Cited: 12
Impact of post-harvest processing techniques on the glycemic index of millets
Z. Afrose Subaitha, S.R. Priyadarshini, K.S. Yoha, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100636-100636
Open Access | Times Cited: 8
Pulsed Electric Field Technology for Recovery of Proteins from Waste Plant Resources and Deformed Mushrooms: A Review
R. Ramaswamy, Sivaneasan Bala Krishnan, Susanna Su Jan Leong
Processes (2024) Vol. 12, Iss. 2, pp. 342-342
Open Access | Times Cited: 8
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