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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:

Effects of Slightly Acidic Electrolyzed Water on the Quality of Fresh-Cut Apple
Qing Gao, Ziyi Yang, Baoliang Bi, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 39-39
Open Access | Times Cited: 23

Showing 23 citing articles:

Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation
Yanlin Du, Qi Tian, Guijing Li, et al.
Food Research International (2024) Vol. 195, pp. 114996-114996
Closed Access | Times Cited: 28
Ultrasound synergistic slightly acidic electrolyzed water treatment of grapes: Impacts on microbial loads, wettability, and postharvest storage quality
Y. R. Feng, Kui Suo, Yang Zhang, et al.
Ultrasonics Sonochemistry (2024) Vol. 103, pp. 106751-106751
Open Access | Times Cited: 11
Application of Slightly Acidic Electrolyzed Water as a Potential Sanitizer in the Food Industry
Abdulsudi Issa-Zacharia
Journal of Food Quality (2024) Vol. 2024, pp. 1-18
Open Access | Times Cited: 7
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables
Harold Kgetja Malahlela, Zinash A. Belay, Rebogile R. Mphahlele, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Open Access | Times Cited: 6
Ultrasonic synergistic slightly acidic electrolyzed water processing to improve postharvest storage quality of Chinese bayberry
Kui Suo, Yang Zhang, Yabin Feng, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106668-106668
Open Access | Times Cited: 15
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
Slightly acidic electrolyzed water treatment enhances the quality attributes and the storability of postharvest litchis through regulating the metabolism of reactive oxygen species
Jing Zhang, Xuezhen Chen, Qingqing Liu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101644-101644
Open Access | Times Cited: 5
Synergistic Bactericidal Efficiency of Slightly Acidic Electrolyzed Water–High-Pressure Parallel Processing on Escherichia coli in Freshly Cut Gastrodia elata Slices
Qing Gao, Xin Nong, Tim Lang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 790-790
Open Access
Properties of Sodium alginate‐polysaccharide‐modified selenium nanoparticles and its application in the preservation of fresh‐cut Bamboo shoots (Pleioblastus amarus)
Lei Yu, Mengjuan Pan, Hao Dong, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Recent advances in electrolyzed water treatments: Mechanisms of action and its effect on browning, bioactive compounds, and disinfection of fresh-cut fruit and vegetables–A review
Nandi E. Nyamende, Zinash A. Belay, Oluwafemi J. Caleb
Food Chemistry Advances (2023) Vol. 3, pp. 100569-100569
Open Access | Times Cited: 12
Enhancing Fresh-Cut Apple Preservation: Impact of Slightly Acidic Electrolyzed Water and Chitosan–Apple Essence Microencapsulation Coating on Browning and Flavor
Zhenyu Luo, Guijing Li, Yanlin Du, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1585-1585
Open Access | Times Cited: 4
New Application of Electrolyzed Water in Food System
Guowu Xu, Lu Chen, Yufeng Li, et al.
ACS Food Science & Technology (2025)
Closed Access
The Individual and Combined Effects of Electrolyzed Water and Chitosan Coating Applications on the Storage Stability of Fresh Strawberries
Nesrin Yumak Alnıak, Cengiz Caner, Muhammed Yüceer
Food and Bioprocess Technology (2025)
Open Access
Combined Effect of Low-Temperature Stress and Slightly Acidic Electrolyzed Water (SAEW) on the Microbial Control of Oat Sprout Production
Shaokang Liu, Hongrui Ren, Lin Chen, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1083-1083
Open Access
Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage
Zeng Li-ping, Aiping Fan, Guangming Yang, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 3
Influence of plasma-activated γ-aminobutyric acid on tissue browning and water migration in fresh-cut potato during storage
Dandan Zhou, Yang Tian, Qiang Liu, et al.
Food Bioscience (2023) Vol. 56, pp. 103405-103405
Closed Access | Times Cited: 7
Kinetics of sterilization of atomized slightly acidic electrolyzed water on tableware
Wanxin Zhao, Qing Gao, Yu Cao, et al.
Heliyon (2024) Vol. 10, Iss. 2, pp. e24721-e24721
Open Access | Times Cited: 1
Efficacy of preservation steps using super-oxidized water on vitamin C stability and prolonging the shelf-life of bok choy ( Brassica rapa var chinesis )
Lim Yin Yan, Lim Lai Huat, Teo Swee Sen
International Journal of Vegetable Science (2024) Vol. 30, Iss. 2, pp. 138-162
Closed Access | Times Cited: 1
Effects of the Combined Treatment of Trans-2-Hexenal, Ascorbic Acid, and Dimethyl Dicarbonate on the Quality in Fresh-Cut Potatoes (Solanum tuberosum L.) during Storage
Yu Liu, Jiayi Zhang, Yaqin Zhao, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1526-1526
Open Access | Times Cited: 1
Impacts of Electrolyzed Water Treatments on Bioactive Compounds and Microbial and Visual Quality of Minimally Processed ‘Granny Smith’ Apples
Nandi E. Nyamende, Gunnar O. Sigge, Zinash A. Belay, et al.
Applied Sciences (2024) Vol. 14, Iss. 19, pp. 8696-8696
Open Access
Preservative Attributes of Near‐Neutral Electrolyzed Water (NNEW) to Improve Shelf Life and Quality of Fresh and Minimally Processed Food: A Systematic Review
Andrés Rivera-García, B.A. Paz-Michel
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access
Acidic electrolyzed water: Food additive or sanitizer?
Duried Alwazeer
Food Chemistry X (2024) Vol. 24, pp. 101973-101973
Open Access
Microbial Inactivation Mechanism and Properties of Slightly Acidic Electrolyzed Water: A Review
Abdulsudi Issa-Zacharia
International Journal of Microbiology and Biotechnology (2023)
Open Access | Times Cited: 1
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