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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:

Effect of New Frying Technology on Starchy Food Quality
Yi Wang, Xianglei Wu, David Julian McClements, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1852-1852
Open Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Acrylamide formation in air-fried versus deep and oven-fried potatoes
Semra Navruz Varlı, Hande Mortaş
Frontiers in Nutrition (2024) Vol. 10
Open Access | Times Cited: 16
Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture
Xiangcun Wang, David Julian McClements, Zhenlin Xu, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 297-309
Closed Access | Times Cited: 38
Formation of advanced glycation end products by novel food processing technologies: A review
Lucas Prestes Fallavena, Naira Poerner Rodrigues, Lígia Damasceno Ferreira Marczak, et al.
Food Chemistry (2022) Vol. 393, pp. 133338-133338
Closed Access | Times Cited: 31
Development of a biocomposite material using sugarcane bagasse and modified starch for packaging purposes
Md. Arif Mahmud, Shah Alimuzzaman Belal, M. A. Gafur
Journal of Materials Research and Technology (2023) Vol. 24, pp. 1856-1874
Open Access | Times Cited: 18
Structural transformation and oil absorption of starches with different crystal types during frying
Yi Wang, David Julian McClements, Jie Long, et al.
Food Chemistry (2022) Vol. 390, pp. 133115-133115
Closed Access | Times Cited: 25
Recent advances in crispness retention of microwaveable frozen pre-fried foods
Xiangcun Wang, Long Chen, David Julian McClements, et al.
Trends in Food Science & Technology (2022) Vol. 132, pp. 54-64
Closed Access | Times Cited: 23
Conventional and emerging innovative processing technologies for quality processing of potato and potato-based products: A review
R. K. Saini, Sukhpreet Kaur, Poonam Aggarwal, et al.
Food Control (2023) Vol. 153, pp. 109933-109933
Closed Access | Times Cited: 14
Effect of static magnetic field pretreatment on the structure and oil absorption properties of normal maize starch
Yan Cui, Wei Wang, Weifan Gao, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109589-109589
Closed Access | Times Cited: 13
Exploring the potential of mushrooms in ready‐to‐eat snack formulations
Aslam Vattapparambil, Aswin Pulickakudy Ajithkumar, P. K. Dubey, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9562-9570
Closed Access | Times Cited: 5
Quality and stability of frying oils and fried foods in ultrasound and microwave–assisted frying processes and hybrid technologies
Aysun Yurdunuseven Yıldız, Noemí Echegaray, Sebahat Öztekin, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 5
Effect of cooking temperature and time on the quality and safety of hemp seed oil
Zijian Liang, T. Pham, Pangzhen Zhang, et al.
Food Research International (2025) Vol. 202, pp. 115765-115765
Open Access
Review of the influence of hot air frying on food quality
José A. Téllez‐Morales, Jesús Rodríguez‐Miranda, Ricardo Aguilar-Garay
Measurement Food (2024) Vol. 14, pp. 100153-100153
Open Access | Times Cited: 4
Molecular dynamics simulation revealing the interactions between toxic aldehydes and starch: A case study of malondialdehyde, 4-hydroxy-2-hexenal, and 4-hydroxy-2-nonenal in starch-based food during frying
Feng Wang, Xianhong Bi, Yun Cui, et al.
Food Chemistry (2025) Vol. 473, pp. 143056-143056
Closed Access
Effects of soy protein isolates and transglutaminase addition on the structure, physicochemical properties, and oil absorption of wheat flour
Gui‐Fang Huang, David Julian McClements, Jianwei Zhao, et al.
Food Chemistry (2025) Vol. 479, pp. 143824-143824
Closed Access
Impact of potato starch structural transitions on microstructure development during deep-frying
Isabella M. Riley, Ujjwal Verma, S. Canals Rovira, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108833-108833
Closed Access | Times Cited: 10
Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread
Gui‐Fang Huang, David Julian McClements, Kuang He, et al.
Food Research International (2024) Vol. 187, pp. 114459-114459
Closed Access | Times Cited: 3
Effect of assisted drying methods on the microstructure and related quality attributes of fried chicken nuggets.
O. R. Faloye, O. P. Sobukola, T.A. Shittu, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101196-101196
Open Access | Times Cited: 2
A review on fruit and vegetable processing using traditional and novel methods
Prashant Kumar Srivastava, Nandan Sit
Future Postharvest and Food (2024)
Open Access | Times Cited: 2
A Review of the State of the Art of Hot Air Frying Technology
José A. Téllez‐Morales
(2023)
Open Access | Times Cited: 5
Identifying key factors and strategies for reducing oil content in fried instant noodles
Mohammed Obadi, Yuntong Li, Bin Xu
Journal of Food Science (2022) Vol. 87, Iss. 10, pp. 4329-4347
Closed Access | Times Cited: 8
Box–Behnken design based statistical modelling to study the effects of spirulina (Arthrospira platensis) incorporation on nutritional standards of vegan snack product
Vinay Kumar Pandey, Poornima Singh, Shivangi Srivastava, et al.
Journal of Agriculture and Food Research (2023) Vol. 14, pp. 100700-100700
Open Access | Times Cited: 4
Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods
Eun‐Sun Hwang, SiA Lee
Food Science and Biotechnology (2023) Vol. 33, Iss. 6, pp. 1371-1379
Closed Access | Times Cited: 4
Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects
Mónica Quesada-Valverde, Graciela Artavia, Fabio Granados-Chinchilla, et al.
Toxin Reviews (2022) Vol. 41, Iss. 4, pp. 1343-1373
Closed Access | Times Cited: 7
Novel Water–Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Trans Fatty Acids in Fried Duck
Muneer Ahmed Jamali, Zhen Wang, Yuxia Zhu, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 626-626
Open Access | Times Cited: 7
Effect of addition of texturizer on the proximate content and texture properties of geblek, a cassava starch-based traditional food from Indonesia
Nani Ratnaningsih, Daru Sugati, Titin Hera Widi Handayani, et al.
Food Research (2023) Vol. 7, Iss. Supplementary 1, pp. 208-216
Open Access | Times Cited: 2
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