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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:

Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products
Marina Cano‐Lamadrid, Francisco Artés‐Hernández
Foods (2022) Vol. 11, Iss. 21, pp. 3400-3400
Open Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing
Viola Chiozzi, Sofia Agriopoulou, Theodoros Varzakas
Applied Sciences (2022) Vol. 12, Iss. 4, pp. 2202-2202
Open Access | Times Cited: 108
Chlorophylls as Natural Bioactive Compounds Existing in Food By-Products: A Critical Review
Peyman Ebrahimi, Zahra Shokramraji, Setareh Tavakkoli, et al.
Plants (2023) Vol. 12, Iss. 7, pp. 1533-1533
Open Access | Times Cited: 71
UV and Visible Spectrum LED Lighting as Abiotic Elicitors of Bioactive Compounds in Sprouts, Microgreens, and Baby Leaves—A Comprehensive Review including Their Mode of Action
Francisco Artés‐Hernández, Noelia Castillejo, Lorena Martínez‐Zamora
Foods (2022) Vol. 11, Iss. 3, pp. 265-265
Open Access | Times Cited: 49
Trends in extracting Agro-byproducts’ phenolics using non-thermal technologies and their combinative effect: Mechanisms, potentials, drawbacks, and safety evaluation
Isaac Duah Boateng, Kerry Clark
Food Chemistry (2023) Vol. 437, pp. 137841-137841
Closed Access | Times Cited: 20
Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry
Alaa R. Abdulstar, Ammar B. Altemimi, Asaad R. Al‐Hilphy
Foods (2023) Vol. 12, Iss. 7, pp. 1459-1459
Open Access | Times Cited: 19
Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability
Hugo Miguel Lisboa Oliveira, Matheus Augusto de Bittencourt Pasquali, Antonia Isabelly dos Anjos, et al.
Sustainability (2024) Vol. 16, Iss. 18, pp. 8223-8223
Open Access | Times Cited: 10
From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization
Marina Cano‐Lamadrid, Lorena Martínez‐Zamora, Noelia Castillejo, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2596-2596
Open Access | Times Cited: 34
Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products—A Systematic Review
Marina Cano‐Lamadrid, Lorena Martínez‐Zamora, Laleh Mozafari, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4456-4456
Open Access | Times Cited: 14
Natural pigments from food wastes: New approaches for the extraction and encapsulation
Patricia Cazón, A. Sanches‐Silva
Current Opinion in Green and Sustainable Chemistry (2024) Vol. 47, pp. 100929-100929
Open Access | Times Cited: 4
High-Tech Sustainable Beauty: Exploring Nanotechnology for the Development of Cosmetics Using Plant and Animal By-Products
Gabriela Braga Barros Nhani, Leonardo Delello Di Filippo, Geanne Aparecida de Paula, et al.
Cosmetics (2024) Vol. 11, Iss. 4, pp. 112-112
Open Access | Times Cited: 4
Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review
Francisco Artés‐Hernández, Lorena Martínez‐Zamora, Marina Cano‐Lamadrid, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 561-561
Open Access | Times Cited: 12
The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology
Kärt Saarniit, Hanna Lang, Rain Kuldjärv, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1777-1777
Open Access | Times Cited: 11
Comparative Analysis of Polyphenol Content and Antioxidant Activity of Different Parts of Five Onion Cultivars Harvested in Korea
Yena Kim, Young‐Jun Kim, Youngjae Shin
Antioxidants (2024) Vol. 13, Iss. 2, pp. 197-197
Open Access | Times Cited: 3
Ultrasound-Assisted Extraction of Bioactive Compounds from Broccoli By-Products
Lorena Martínez‐Zamora, Seyedehzeinab Hashemi, Marina Cano‐Lamadrid, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1441-1441
Open Access | Times Cited: 3
Valorization of Punica granatum L. Leaves Extracts as a Source of Bioactive Molecules
Sandra Marcelino, Filipa Mandim, Oludemi Taofiq, et al.
Pharmaceuticals (2023) Vol. 16, Iss. 3, pp. 342-342
Open Access | Times Cited: 9
High-Power Ultrasound (HPU) and Pulsed Electric Field (PEF) in the Hurdle Concept for the Preservation of Antioxidant Bioactive Compounds in Strawberry Juice—A Chemometric Evaluation—Part II
Anica Bebek Markovinović, Višnja Stulić, Predrag Putnik, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 537-537
Open Access | Times Cited: 2
Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage
Pablo Federico Perez, Seyedehzeinab Hashemi, Marina Cano‐Lamadrid, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3808-3808
Open Access | Times Cited: 7
The Cashew Pseudofruit (Anacardium occidentale): Composition, Processing Effects on Bioactive Compounds and Potential Benefits for Human Health
Carina Gutiérrez-Paz, María-Constanza Rodríguez-Moreno, María-Soledad Hernández-Gómez, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2357-2357
Open Access | Times Cited: 1
Comparison of Wet Fractionation Methods for Processing Broccoli Agricultural Wastes and Evaluation of the Nutri-Chemical Values of Obtained Products
Éva Domokos-Szabolcsy, Nevien Elhawat, Geraldo Domingos, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2418-2418
Open Access | Times Cited: 9
Tomato By‐Products
Toufik Ouatmani, Hayate Haddadi‐Guemghar, Samir Hadjal, et al.
(2023), pp. 137-171
Open Access | Times Cited: 4
Flavonoid Extracts from Lemon By-Products as a Functional Ingredient for New Foods: A Systematic Review
Lorena Martínez‐Zamora, Marina Cano‐Lamadrid, Francisco Artés‐Hernández, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3687-3687
Open Access | Times Cited: 4
Thermal and non-thermal pasturization of citrus fruits: a bibliometrics analysis
S.A. Olaoye, Segun Oladele, Taofeeq Alabi Badmus, et al.
Heliyon (2024) Vol. 10, Iss. 10, pp. e30905-e30905
Open Access
A Taguchi Approach to Assess the Effects of LED Illumination on Quality Characteristics of Guava RTS
Sambhaji khandekar, Iranna Udachan, S. M. Lokhande, et al.
Food Bioscience (2024) Vol. 60, pp. 104367-104367
Closed Access
Biocompounds recovery from purple corn cob by-product: extraction kinetics, thermal and physicochemical stability of liquid and powdered anthocyanin-rich extract
Meliza Lindsay Rojas, Karla Ramirez, Guillermo Linares
Food and Bioproducts Processing (2024) Vol. 149, pp. 25-35
Closed Access
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