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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:

Food processing needs, advantages and misconceptions
Dietrich Knorr, Mary Ann Augustin
Trends in Food Science & Technology (2020) Vol. 108, pp. 103-110
Closed Access | Times Cited: 102

Showing 26-50 of 102 citing articles:

Recent Trends of Microfluidics in Food Science and Technology: Fabrications and Applications
Ruojun Mu, Nitong Bu, Jie Pang, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3727-3727
Open Access | Times Cited: 22
Potentialities of Ginkgo extract on toxicants, toxins, and radiation: a critical review
Isaac Duah Boateng
Food & Function (2022) Vol. 13, Iss. 15, pp. 7960-7983
Closed Access | Times Cited: 21
Food Processing: An overview on links between safety, security, supply chains, and NOVA classification
Alessandra Amorim, Vivian Lara dos Santos Silva, Paulo José do Amaral Sobral
Cleaner and Circular Bioeconomy (2023) Vol. 5, pp. 100047-100047
Open Access | Times Cited: 11
Processed foods: From their emergence to resilient technologies
Dietrich Knorr, Robert Sevenich
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3765-3789
Closed Access | Times Cited: 11
Detection of Escherichia coli O157: H7 from patients with Gastroenteritis
Mervat Abdel-Aziz, Ragaey A Eid
The Egyptian Journal of Medical Microbiology (2024) Vol. 33, Iss. 1, pp. 145-152
Open Access | Times Cited: 4
Exploring the role of the general interest in health on the perceptions of Healthy, Industrialized, and Ultra-processed foods among Brazilians
Mario Gonzales Santos, Amauri Rosenthal, Inayara Beatriz Araújo Martins, et al.
Food Research International (2024) Vol. 181, pp. 113992-113992
Closed Access | Times Cited: 4
Superheated steam technology: Recent developments and applications in food industries
Huang Zhang, F. Richard Yu, Junjie Yi, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 4
Spontaneous germination of superdormant Bacillus subtilis spores under high hydrostatic pressure: Influencing factors and underlying mechanism
Junyi Zhang, Shengnan Kang, Tianyu Zhang, et al.
Innovative Food Science & Emerging Technologies (2025) Vol. 100, pp. 103937-103937
Closed Access
Microbial Enzymes in Cereal-Based Foods: Health Perspectives, Environmental Impact, and Future Directions
Rana Abdul Basit, Allah Rakha, Zia Ullah Khan, et al.
Food Reviews International (2025), pp. 1-29
Closed Access
Awareness of sustainable development and food waste attitudes among nursing students: a cross-sectional correlational study
Aslıhan Çeliker, Müjde Çalıkuşu İncekar
Nurse Education Today (2025), pp. 106747-106747
Closed Access
Innovative Food Processing Technologies Promoting Efficient Utilization of Nutrients in Staple Food Crops
Yang Yuan, Xinyao Wei, Yuhong Mao, et al.
Engineering (2025)
Open Access
Antioxidant activity and sensory evaluation of crispy salted snacks fortified with bamboo shoot rich in bioactive compounds
Oinam Santosh, Harjit Kaur Bajwa, Madho Singh Bisht, et al.
Applied Food Research (2021) Vol. 1, Iss. 2, pp. 100018-100018
Open Access | Times Cited: 24
Hunger, Obesity, Public Policies, and Food-Based Dietary Guidelines: A Reflection Considering the Socio-Environmental World Context
Alessandra Amorim, Ana de Holanda Barbosa, Paulo José do Amaral Sobral
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 18
Cold Plasma Technology in Food Packaging
Kalpani Y. Perera, Jack Prendeville, Amit K. Jaiswal, et al.
Coatings (2022) Vol. 12, Iss. 12, pp. 1896-1896
Open Access | Times Cited: 18
Preserving the food preservation legacy
Dietrich Knorr, Mary Ann Augustin
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 28, pp. 9519-9538
Closed Access | Times Cited: 17
Ultra-processed foods intake in relation to metabolic health status, serum brain-derived neurotrophic factor and adropin levels in adults
Donya Poursalehi, Shahnaz Amani Tirani, Farnaz Shahdadian, et al.
Nutrition Journal (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 3
Predicting firm performance and size using machine learning with a Bayesian perspective
Debdatta Saha, Timothy M. Young, Jessica Thacker
Machine Learning with Applications (2023) Vol. 11, pp. 100453-100453
Open Access | Times Cited: 8
Effect of thermal, nonthermal, and combined treatments on functional and nutritional properties of chickpeas
Nidia Leticia Ruiz-Zambrano, Esther Pérez‐Carrillo, Sergio O. Serna‐Saldívar, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11356-11374
Closed Access | Times Cited: 8
Food systems at a watershed: Unlocking the benefits of technology and ecosystem symbioses
Dietrich Knorr, Mary Ann Augustin
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 22, pp. 5680-5697
Closed Access | Times Cited: 13
Proposing processomics as the methodology of food quality monitoring: reconceptualization, opportunities, and challenges
Qiang Xia, Changyu Zhou, Zhen Wu, et al.
Current Opinion in Food Science (2022) Vol. 45, pp. 100823-100823
Closed Access | Times Cited: 13
Drying Process Modeling and Quality Assessments Regarding an Innovative Seed Dryer
Vlad Nicolae Arsenoaia, Radu Roşca, P. Cârlescu, et al.
Agriculture (2023) Vol. 13, Iss. 2, pp. 328-328
Open Access | Times Cited: 7
Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification
Neslihan Göncüoğlu Taş, Tolgahan Kocadağlı, Vural Gökmen
Current Opinion in Food Science (2022) Vol. 47, pp. 100876-100876
Closed Access | Times Cited: 11
The Importance of Heating Unit Operations in the Food Industry to Obtain Safe and High-Quality Products
Carmen C. Tadini, Jorge Andey Wilhelms Gut
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 11
Synthetic biology for the food industry: advances and challenges
Ruipeng Chen, Shuyue Ren, Shuang Li, et al.
Critical Reviews in Biotechnology (2024), pp. 1-25
Closed Access | Times Cited: 2
Isolation and characterization of superdormant Bacillus subtilis spores under high hydrostatic pressure at 200 MPa and 500 MPa
Junyi Zhang, Yumeng Ding, Shengnan Kang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103769-103769
Closed Access | Times Cited: 2

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