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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:

Non-thermal Technologies for Food Processing
Harsh B. Jadhav, Uday S. Annapure, R.R. Deshmukh
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 205

Showing 1-25 of 205 citing articles:

Food processing 4.0: Current and future developments spurred by the fourth industrial revolution
Abdo Hassoun, Sandeep Jagtap, Hana Trollman, et al.
Food Control (2022) Vol. 145, pp. 109507-109507
Open Access | Times Cited: 78
Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety
Farhana Mehraj Allai, Z. R. Azaz Ahmad Azad, Nisar A. Mir, et al.
Applied Food Research (2022) Vol. 3, Iss. 1, pp. 100258-100258
Open Access | Times Cited: 66
HACCP, quality, and food safety management in food and agricultural systems
Chinaza Godswill Awuchi
Cogent Food & Agriculture (2023) Vol. 9, Iss. 1
Open Access | Times Cited: 49
Cold plasma: A success road to mycotoxins mitigation and food value edition
Bilal Murtaza, Lili Wang, Xiaoyu Li, et al.
Food Chemistry (2024) Vol. 445, pp. 138378-138378
Closed Access | Times Cited: 13
Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)
Kinza Mukhtar, Brera Ghulam Nabi, Rai Naveed Arshad, et al.
Ultrasonics Sonochemistry (2022) Vol. 90, pp. 106194-106194
Open Access | Times Cited: 51
Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods
Herlina Marta, Yana Cahyana, Sarah Bintang, et al.
International Journal of Food Properties (2022) Vol. 25, Iss. 1, pp. 792-812
Open Access | Times Cited: 43
Bioactive food-derived peptides for functional nutrition: Effect of fortification, processing and storage on peptide stability and bioactivity within food matrices
Fernando Rivero‐Pino
Food Chemistry (2022) Vol. 406, pp. 135046-135046
Closed Access | Times Cited: 43
Effects of ultrasound on the techno-functional properties of milk proteins: A systematic review
Sajad Shokri, Fardin Javanmardi, Mehrdad Mohammadi, et al.
Ultrasonics Sonochemistry (2022) Vol. 83, pp. 105938-105938
Open Access | Times Cited: 41
The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package
Francesco Visioli, Franca Marangoni, Vincenzo Fogliano, et al.
Nutrition Research Reviews (2022) Vol. 36, Iss. 2, pp. 340-350
Open Access | Times Cited: 38
Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices
V.P. Mayookha, R. Pandiselvam, Anjineyulu Kothakota, et al.
Food Control (2022) Vol. 144, pp. 109399-109399
Closed Access | Times Cited: 36
A review on iron, zinc and calcium biological significance and factors affecting their absorption and bioavailability
Poonam Singh, Surendra Prasad
Journal of Food Composition and Analysis (2023) Vol. 123, pp. 105529-105529
Closed Access | Times Cited: 29
Transformation of Seafood Side-Streams and Residuals into Valuable Products
Shahida Anusha Siddiqui, Henning Schulte, Daniel Pleißner, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 422-422
Open Access | Times Cited: 28
Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid
Hadis Rostamabadi, Małgorzata Nowacka, Rosana Colussi, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104208-104208
Closed Access | Times Cited: 25
Impact of ultrasound processing on the nutritional components of fruit and vegetable juices
Bárbara Morandi Lepaus, Bárbara Santos Valiati, Bruna Gasparini Machado, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 752-765
Closed Access | Times Cited: 19
Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds
Elifsu Nemli, Gülay Özkan, Büşra Gültekin Subaşı, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 5, pp. 2535-2550
Closed Access | Times Cited: 11
The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products
Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 298-298
Open Access | Times Cited: 11
Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise
Abdulaziz S. Alkabaa, Alican Akçiçek, Osman Taylan, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 574-574
Open Access | Times Cited: 8
Extraction of polyphenols and essential oils from herbs with green extraction methods – An insightful review
Ewelina Pogorzelska-Nowicka, Monika Hanula, Grzegorz Pogorzelski
Food Chemistry (2024) Vol. 460, pp. 140456-140456
Open Access | Times Cited: 8
Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review
Yiqun Zhu, Mengqing Gu, Yu‐Han Su, et al.
Meat Science (2024) Vol. 213, pp. 109481-109481
Closed Access | Times Cited: 7
Advancing Sustainable Innovations in Mulberry Vinegar Production: A Critical Review on Non-Thermal Pre-Processing Technologies
Turkson Antwi Boasiako, Isaac Duah Boateng, John‐Nelson Ekumah, et al.
Sustainability (2024) Vol. 16, Iss. 3, pp. 1185-1185
Open Access | Times Cited: 6
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: 6
Impact of Ozone Treatment on Lipid Oxidation in Foods: A Critical Review
Yasemin Çelebi̇, Gülşah Çalışkan Koç, Özge Süfer, et al.
Ozone Science and Engineering (2024) Vol. 46, Iss. 5, pp. 430-454
Closed Access | Times Cited: 6
High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources
Sukan Braspaiboon, Thunnop Laokuldilok
Foods (2024) Vol. 13, Iss. 6, pp. 922-922
Open Access | Times Cited: 6
Applying innovative technological interventions in the preservation and packaging of fresh seafood products to minimize spoilage - A systematic review and meta-analysis
Shahida Anusha Siddiqui, Shubhra Singh, Nur Alim Bahmid, et al.
Heliyon (2024) Vol. 10, Iss. 8, pp. e29066-e29066
Open Access | Times Cited: 6
Magnetic field: A non-thermal technology in food processing
Shu Wang, Lu Zhang, Hui Wang, et al.
Food Control (2024) Vol. 166, pp. 110692-110692
Closed Access | Times Cited: 6
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