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:
Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma
Ume Roobab, James S. Chacha, Afeera Abida, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2173-2173
Open Access | Times Cited: 27
Ume Roobab, James S. Chacha, Afeera Abida, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2173-2173
Open Access | Times Cited: 27
Showing 1-25 of 27 citing articles:
Cold plasma technology: Reshaping food preservation and safety
Samandeep Kaur, Yogesh Kumar, Vikrant Singh, et al.
Food Control (2024) Vol. 163, pp. 110537-110537
Closed Access | Times Cited: 18
Samandeep Kaur, Yogesh Kumar, Vikrant Singh, et al.
Food Control (2024) Vol. 163, pp. 110537-110537
Closed Access | Times Cited: 18
Mycotoxins and consumers’ awareness: Recent progress and future challenges
Kinza Mukhtar, Brera Ghulam Nabi, Sadia Ansar, et al.
Toxicon (2023) Vol. 232, pp. 107227-107227
Closed Access | Times Cited: 27
Kinza Mukhtar, Brera Ghulam Nabi, Sadia Ansar, et al.
Toxicon (2023) Vol. 232, pp. 107227-107227
Closed Access | Times Cited: 27
A review on plasma‐activated water and its application in the meat industry
Koentadi Hadinoto, Brendan A. Niemira, Francisco J. Trujillo
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4993-5019
Open Access | Times Cited: 23
Koentadi Hadinoto, Brendan A. Niemira, Francisco J. Trujillo
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4993-5019
Open Access | Times Cited: 23
Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals
Rai Naveed Arshad, Zulkurnain Abdul‐Malek, Ume Roobab, et al.
Food Chemistry X (2022) Vol. 16, pp. 100516-100516
Open Access | Times Cited: 26
Rai Naveed Arshad, Zulkurnain Abdul‐Malek, Ume Roobab, et al.
Food Chemistry X (2022) Vol. 16, pp. 100516-100516
Open Access | Times Cited: 26
Microbial inhibition in mixed vegetables packaged in plastic containers using combined treatment with hydrogen peroxide and cold plasma
Hye Won Lee, Yeong Ji Oh, Sea C. Min
Food Control (2023) Vol. 161, pp. 110107-110107
Closed Access | Times Cited: 14
Hye Won Lee, Yeong Ji Oh, Sea C. Min
Food Control (2023) Vol. 161, pp. 110107-110107
Closed Access | Times Cited: 14
Applications of electrolyzed water in the food industry: A comprehensive review of its effects on food texture
Samiye Adal, Berrak Delikanlı Kıyak, Gülşah Çalışkan Koç, et al.
Future Foods (2024) Vol. 9, pp. 100369-100369
Open Access | Times Cited: 5
Samiye Adal, Berrak Delikanlı Kıyak, Gülşah Çalışkan Koç, et al.
Future Foods (2024) Vol. 9, pp. 100369-100369
Open Access | Times Cited: 5
Antibacterial properties and mechanism of 2-methoxycinnamaldehyde against Salmonella enteritidis and its potential application in treating raw pork
Kegang Wu, Tong Zhang, Xianghua Chai, et al.
LWT (2025), pp. 117449-117449
Open Access
Kegang Wu, Tong Zhang, Xianghua Chai, et al.
LWT (2025), pp. 117449-117449
Open Access
Cold Plasma—A Sustainable Energy‐Efficient Low‐Carbon Food Processing Technology: Physicochemical Characteristics, Microbial Inactivation, and Industrial Applications
Ramesh Sharma, Pinku Chandra Nath, Sarvesh Rustagi, et al.
International Journal of Food Science (2025) Vol. 2025, Iss. 1
Open Access
Ramesh Sharma, Pinku Chandra Nath, Sarvesh Rustagi, et al.
International Journal of Food Science (2025) Vol. 2025, Iss. 1
Open Access
Green processing technology of meat and meat products: A review
A. S. El-tahlawy
Theory and practice of meat processing (2025) Vol. 10, Iss. 1, pp. 32-44
Open Access
A. S. El-tahlawy
Theory and practice of meat processing (2025) Vol. 10, Iss. 1, pp. 32-44
Open Access
Applications of water activated by ozone, electrolysis, or gas plasma for microbial decontamination of raw and processed meat
Ume Roobab, Ghulam Muhammad Madni, Muhammad Modassar Ali Nawaz Ranjha, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 11
Ume Roobab, Ghulam Muhammad Madni, Muhammad Modassar Ali Nawaz Ranjha, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 11
Harnessing the Power of Bacteriocins: A Comprehensive Review on Sources, Mechanisms, and Applications in Food Preservation and Safety
Bhupendra Pratap Singh, Nishant Kumar, Ashok Yadav, et al.
Current Microbiology (2025) Vol. 82, Iss. 4
Closed Access
Bhupendra Pratap Singh, Nishant Kumar, Ashok Yadav, et al.
Current Microbiology (2025) Vol. 82, Iss. 4
Closed Access
Listeria monocytogenes and Listeriosis: The Global Enigma
Christy E. Manyi-Loh, Ryk Lues
Foods (2025) Vol. 14, Iss. 7, pp. 1266-1266
Open Access
Christy E. Manyi-Loh, Ryk Lues
Foods (2025) Vol. 14, Iss. 7, pp. 1266-1266
Open Access
Radical species generating technologies for decontamination of Listeria species in food: a recent review report
Kaavya Rathnakumar, Bharathipriya Rajasekaran, Kartik Shah, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-25
Closed Access | Times Cited: 3
Kaavya Rathnakumar, Bharathipriya Rajasekaran, Kartik Shah, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-25
Closed Access | Times Cited: 3
A review of emerging applications of ultrasonication in Comparison with non-ionizing technologies for meat decontamination
Bo-Ru Chen, Ume Roobab, Ghulam Muhammad Madni, et al.
Ultrasonics Sonochemistry (2024) Vol. 108, pp. 106962-106962
Open Access | Times Cited: 3
Bo-Ru Chen, Ume Roobab, Ghulam Muhammad Madni, et al.
Ultrasonics Sonochemistry (2024) Vol. 108, pp. 106962-106962
Open Access | Times Cited: 3
Can natural preservatives serve as a new line of protective technology against bacterial pathogens in meat and meat products?
Changyong Cheng, Lingli Jiang, Xiaoliang Li, et al.
Food Quality and Safety (2023) Vol. 8
Open Access | Times Cited: 7
Changyong Cheng, Lingli Jiang, Xiaoliang Li, et al.
Food Quality and Safety (2023) Vol. 8
Open Access | Times Cited: 7
Multitarget preservation technologies for chemical‐free sustainable meat processing
Ramandeep Kaur, Lovedeep Kaur, Tanushree B. Gupta, et al.
Journal of Food Science (2022) Vol. 87, Iss. 10, pp. 4312-4328
Open Access | Times Cited: 12
Ramandeep Kaur, Lovedeep Kaur, Tanushree B. Gupta, et al.
Journal of Food Science (2022) Vol. 87, Iss. 10, pp. 4312-4328
Open Access | Times Cited: 12
Inactivation efficacy and mechanisms of atmospheric cold plasma on Alicyclobacillus acidoterrestris: Insight into the influence of growth temperature on survival
Lang‐Hong Wang, Lin Chen, Siqi Zhao, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 10
Lang‐Hong Wang, Lin Chen, Siqi Zhao, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 10
Advances in the applications of Bacteriophages and phage products against food-contaminating bacteria
E. Suja, Sathyanarayana N. Gummadi
Critical Reviews in Microbiology (2023) Vol. 50, Iss. 5, pp. 702-727
Closed Access | Times Cited: 5
E. Suja, Sathyanarayana N. Gummadi
Critical Reviews in Microbiology (2023) Vol. 50, Iss. 5, pp. 702-727
Closed Access | Times Cited: 5
Modeling and optimization of non-thermal technologies for animal-origin food decontamination
Yago Alves de Aguiar Bernardo, Carlos Adam Conte‐Júnior
Advances in food and nutrition research (2024), pp. 65-101
Closed Access | Times Cited: 1
Yago Alves de Aguiar Bernardo, Carlos Adam Conte‐Júnior
Advances in food and nutrition research (2024), pp. 65-101
Closed Access | Times Cited: 1
Packaging, Conservation, and Shelf Life of Cultivated Meat
Débora Gonçalves Bortolini, Luane de Oliveira Maior, Gustavo Henrique Couto, et al.
(2024), pp. 183-208
Closed Access | Times Cited: 1
Débora Gonçalves Bortolini, Luane de Oliveira Maior, Gustavo Henrique Couto, et al.
(2024), pp. 183-208
Closed Access | Times Cited: 1
On-going issues regarding biofilm formation in meat and meat products: challenges and future perspectives
Humaun Oliulla, Md. Furkanur Rahaman Mizan, Iksoon Kang, et al.
Poultry Science (2024) Vol. 103, Iss. 12, pp. 104373-104373
Open Access | Times Cited: 1
Humaun Oliulla, Md. Furkanur Rahaman Mizan, Iksoon Kang, et al.
Poultry Science (2024) Vol. 103, Iss. 12, pp. 104373-104373
Open Access | Times Cited: 1
Effects of Discharge Parameters on the Thawing Characteristics and Physicochemical Properties of Beef in a Dielectric Barrier Discharge (DBD) System
Jilei Zhang, Rui Zhao, Yaming Zhang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3360-3360
Open Access | Times Cited: 1
Jilei Zhang, Rui Zhao, Yaming Zhang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3360-3360
Open Access | Times Cited: 1
Green Technologies for Sustainable Food Production and Preservation: High-Pressure Processing
Concepción Pérez Lamela
Elsevier eBooks (2023), pp. 158-183
Closed Access | Times Cited: 2
Concepción Pérez Lamela
Elsevier eBooks (2023), pp. 158-183
Closed Access | Times Cited: 2
Use of Microbe Free Contact Surfaces to Control Food Spoilage: A Step Towards New Food Technologies
Shaibi Saleem, Faizan Ahmad, Shams Tabrez Khan
Springer eBooks (2024), pp. 45-73
Closed Access
Shaibi Saleem, Faizan Ahmad, Shams Tabrez Khan
Springer eBooks (2024), pp. 45-73
Closed Access
High Pressure Homogenization for Preservation of Liquid Foods- Mechanisms, Molecular Modifications and Recent Developments
R. Pandiselvam, Zeynep Tuğba Özaslan, Prashant Sahni, et al.
Future Foods (2024), pp. 100488-100488
Open Access
R. Pandiselvam, Zeynep Tuğba Özaslan, Prashant Sahni, et al.
Future Foods (2024), pp. 100488-100488
Open Access
