Open Access Helper

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:

Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains
Dietrich Knorr, Mary Ann Augustin, Brijesh K. Tiwari
Frontiers in Nutrition (2020) Vol. 7
Open Access | Times Cited: 73

Showing 51-75 of 73 citing articles:

Scaling the electrophoretic separation of rapeseed proteins and oleosomes
Kübra Ayan, R.M. Boom, Constantinos V. Nikiforidis
Journal of Food Engineering (2024) Vol. 381, pp. 112188-112188
Open Access
Novel drying techniques
Surya Prakash, Mohana Yoganandan, J.A. Moses
Elsevier eBooks (2024), pp. 1-24
Closed Access
Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception
Sandra Rodrigues, Ana Leite, Lia Vasconcelos, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3642-3642
Open Access
Environmental Impact of Bio-additives
Muhammad Ammar Khan, Xiang Wang, Muhammad Kashif Iqbal Khan, et al.
(2024), pp. 163-176
Closed Access
Active edible food packaging materials for confectionery products: applications, challenges, and future directions
Moslem Sabaghi
Polymer Bulletin (2024)
Closed Access
Green Public Procurement as a Tool for Sustainable and Secure Food Policy: Evidence from Poland
Anna Zielińska-Chmielewska, Jan Žukovskis, Anna Wielicka‐Regulska, et al.
Journal of Security and Sustainability Issues (2023) Vol. 13, Iss. 1, pp. 85-96
Open Access | Times Cited: 1
Vitamins and Minerals: A Review on Processing Losses and Strategies to Control It
Simran Arora
Modern Concepts & Developments in Agronomy (2023) Vol. 12, Iss. 2
Open Access | Times Cited: 1
Lifestyle‐Produkte statt Lebensmittel
Dirk W. Lachenmeier, Stephan G. Walch
Nachrichten aus der Chemie (2023) Vol. 71, Iss. 5, pp. 36-38
Closed Access | Times Cited: 1
A study of environmental-friendly practices by food processing SMEs
Smita Bhageria, Sandeep Vyas
AIP conference proceedings (2023) Vol. 2760, pp. 020014-020014
Closed Access | Times Cited: 1
Tracing the Future
Swapnil Morandé, Tahseen Arshi, Kanwal Gul, et al.
Advances in environmental engineering and green technologies book series (2023), pp. 156-174
Closed Access | Times Cited: 1
Feeding the Future—Challenges and Limitations
Baishakhi De, Tridib Kumar Goswami
Food Chemistry (2021), pp. 249-274
Closed Access | Times Cited: 2
Sustainable proteins and peptides: interaction of structure and function
Yu Fu
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 3, pp. 1541-1542
Closed Access
Applications of Plant Secondary Metabolites in the Food Industry
Spyridon Α. Petropoulos
Springer eBooks (2023), pp. 707-738
Closed Access
Increasing the accuracy of measuring the physicochemical parameters of wastewater samples when implementing a new informative method
Вадим Вадимович Себко, V.G. Zdorenko, Наталія ЗАЩЕПКІНА, et al.
Journal of Achievements of Materials and Manufacturing Engineering (2023) Vol. 118, Iss. 1, pp. 28-41
Closed Access
Duty Cycle Tuning by Using Fuzzy Logic for High-Voltage Generators
Ika Noer, Mohammad Wildan Fikri Amrullah, Cahya Rahmad, et al.
(2023), pp. 286-292
Closed Access
Assessment of the usage of VAT tax as a sustainable and environmentally friendly food policy tool: evidence from Poland
Anna Zielińska-Chmielewska, Anna Wielicka‐Regulska, Dobrosława Mruk-Tomczak
Economics and Environment (2023) Vol. 86, Iss. 3, pp. 265-287
Open Access
July 2020 New in Review

Journal of the Academy of Nutrition and Dietetics (2020) Vol. 120, Iss. 7, pp. 1257-1263
Open Access
Sustainable Processing Through Efficient Use of Energy and Minimizing Waste Production
Anubhav Pratap‐Singh, Shaba Noore, Ronit Mandal, et al.
Food engineering series (2022), pp. 723-748
Closed Access
Sustainability in Food Science and Food Industry: Where Are We Now? – Viewpoints of the EFFoST Working Group on Sustainable Food Systems
Felix Schottroff, Henry Jaeger, Sergiy Smetana, et al.
Food engineering series (2022), pp. 3-22
Closed Access
A Review on Impacts, Resistance Pattern and Spoilage of Vegetables Associated Microbes
Wajiha Yousuf, Javaid Yousuf, Saif Ud Din, et al.
International Journal of Innovations in Science and Technology (2022) Vol. 4, Iss. 3, pp. 763-788
Open Access
Sustainable Food Processing Instrument (i-KProM) among Technical and Vocational Education Training (TVET) Students
Rafidah Abu Nasir, Suriani Mohamed
International Journal of Academic Research in Business and Social Sciences (2021) Vol. 11, Iss. 4
Open Access
Sensory Evaluation of Blended Taro (Colocasia Esculenta) and Sweet Potato (Ipomoea Batatas) Polvoron
Zorayda Calaycay Gavino, Vida V. Gunnawa, Jeanny R Cammagay, et al.
Indian Journal of Science and Technology (2021) Vol. 14, Iss. 35, pp. 2784-2788
Open Access
Investigating the Structure of the Indian Food Manufacturing Industry: A Cross-Sectional Study
Jai Ram Meena, Swaran Lata Meena
SSRN Electronic Journal (2021)
Closed Access
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