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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:

Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Foods (2023) Vol. 12, Iss. 21, pp. 3953-3953
Open Access | Times Cited: 17

Showing 17 citing articles:

Restructuring plant-derived composites towards the production of meat-analog based coated fried food
Md. Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi
Food Chemistry (2024) Vol. 443, pp. 138482-138482
Closed Access | Times Cited: 12
Post-fry oil distribution in batter coated fried foods
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
LWT (2024) Vol. 194, pp. 115819-115819
Open Access | Times Cited: 12
Application of batter coating for modulating oil, texture and structure of fried foods: A review
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Food Chemistry (2024) Vol. 453, pp. 139655-139655
Open Access | Times Cited: 9
Thermomechanical transitions of meat-analog based fried foods batter coating
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Food Chemistry (2024) Vol. 447, pp. 138953-138953
Closed Access | Times Cited: 5
Characterization of pea composites and feasibility of heat-modulated meat analogs production
Md. Hafizur Rahman Bhuiyan, Laura Liu, Anusha Samaranayaka, et al.
Food Chemistry (2024) Vol. 463, pp. 141282-141282
Open Access | Times Cited: 5
Impact of batter solid-water ratio and frying time on meat-analog based coated fried food
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
LWT (2023) Vol. 191, pp. 115647-115647
Open Access | Times Cited: 13
Multifractal analysis of meat-analog based coated fried foods texture profile
Md. Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi
Food Structure (2023) Vol. 39, pp. 100363-100363
Closed Access | Times Cited: 12
Prediction of pea composites physicochemical traits and techno-functionalities using FTIR spectroscopy
Md. Hafizur Rahman Bhuiyan, Laura Liu, Anusha Samaranayaka, et al.
LWT (2024) Vol. 208, pp. 116667-116667
Open Access | Times Cited: 3
Augmented reality for food quality assessment: Bridging the physical and digital worlds
Jacob Tizhe Liberty, Shangpeng Sun, Christopher Kucha, et al.
Journal of Food Engineering (2023) Vol. 367, pp. 111893-111893
Closed Access | Times Cited: 9
Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying
Md. Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi
Food Hydrocolloids (2024) Vol. 159, pp. 110716-110716
Open Access | Times Cited: 2
SR-FTIR microspectroscopy: Emerging 2D structural-chemical analytical technique for food quality and safety monitoring
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Food Bioscience (2023) Vol. 56, pp. 103392-103392
Closed Access | Times Cited: 7
Impact of Batter Coating, Freezing, and Storage on Meat-analog Based Parfried Foods Mass, Structure, and Physicochemical Changes
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 4115-4130
Closed Access
Thermomechanical and physicochemical evolution of meat‐analogue based fried foods
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8730-8742
Open Access
Assessing textural changes of breaded deep‐fat fried chicken nuggets during post‐frying holdings under infrared heat‐lamp using acoustic‐mechanical techniques
Jacob Tizhe Liberty, Md. Hafizur Rahman Bhuiyan, Michael Ngadi
International Journal of Food Science & Technology (2024)
Open Access
Impact of hydrocolloids on 3D meat analog printing and cooking
Md. Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi
Food Structure (2024), pp. 100396-100396
Open Access
Fat Uptake Reduction During Deep-Fat Frying of Fish Fillets Coated with Soy Protein Isolate Edible Coating
Kumar Gaurav, Naresh Kumar Mehta, M. Bhargavi Priyadarshini, et al.
Journal of Aquatic Food Product Technology (2024), pp. 1-16
Closed Access
Effects of the Order of Ingredient Addition on Meat Analog Formation
Md. Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi
Food and Bioprocess Technology (2024)
Closed Access
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