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:
Effect of ultra‐high pressure homogenization on microorganism and quality of composite pear juice
Yan Liu, Mengyu Liao, Lei Rao, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 9, pp. 3072-3084
Open Access | Times Cited: 13
Yan Liu, Mengyu Liao, Lei Rao, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 9, pp. 3072-3084
Open Access | Times Cited: 13
Showing 13 citing articles:
Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables
Yichen Liu, Jianjun Deng, Tong Zhao, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100715-100715
Open Access | Times Cited: 18
Yichen Liu, Jianjun Deng, Tong Zhao, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100715-100715
Open Access | Times Cited: 18
Impact of ultra-high-pressure treatment on microbial community composition and flavor quality of jujube juice: Insights from high-throughput sequencing technology, intelligent bionic sensory system, and metabolomics approach
Wenchao Cai, Liyue Fei, Dongsheng Zhang, et al.
Food Research International (2024) Vol. 191, pp. 114688-114688
Closed Access | Times Cited: 5
Wenchao Cai, Liyue Fei, Dongsheng Zhang, et al.
Food Research International (2024) Vol. 191, pp. 114688-114688
Closed Access | Times Cited: 5
Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice
Zhiwei Zhang, Meiyue Zhang, Zhenhong Gao, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2125-2125
Open Access | Times Cited: 5
Zhiwei Zhang, Meiyue Zhang, Zhenhong Gao, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2125-2125
Open Access | Times Cited: 5
Effects of High-Pressure Homogenization on Phenolics Profile, Antioxidant Activity, Α-Glucosidase Inhibitory Activity, and Insulin Resistance of Peach Juice During Simulated Digestion in Vitro
Yijin Peng, Shenke Bie, Shengbao Cai, et al.
(2025)
Closed Access
Yijin Peng, Shenke Bie, Shengbao Cai, et al.
(2025)
Closed Access
Steam explosion treatment for improving the quality of Xuehua pear soup: Components profile, antioxidant and anti-inflammatory activity in vitro, its flavor and metabolomics study
Feng Yuan, Yuqing Guo, Na Mao, et al.
Food Chemistry (2025) Vol. 471, pp. 142863-142863
Closed Access
Feng Yuan, Yuqing Guo, Na Mao, et al.
Food Chemistry (2025) Vol. 471, pp. 142863-142863
Closed Access
Effects of high-pressure homogenization on phenolics profile, antioxidant activity, α-glucosidase inhibitory activity, and insulin resistance of peach juice during simulated gastrointestinal digestion
Yijin Peng, Shenke Bie, Shengbao Cai, et al.
Food Chemistry X (2025) Vol. 26, pp. 102263-102263
Open Access
Yijin Peng, Shenke Bie, Shengbao Cai, et al.
Food Chemistry X (2025) Vol. 26, pp. 102263-102263
Open Access
Effects of electron beam irradiation and ultrahigh-pressure treatments on the physicochemical properties, active components, and flavor volatiles of jujube jam
Meiling Chen, Zihan Wang, Jiangtao Yu, et al.
LWT (2023) Vol. 187, pp. 115292-115292
Open Access | Times Cited: 8
Meiling Chen, Zihan Wang, Jiangtao Yu, et al.
LWT (2023) Vol. 187, pp. 115292-115292
Open Access | Times Cited: 8
Recent advances in physical/chemical methods as alternatives to SO2 for winemaking: Principles, challenges and perspectives
Xiaoqin Feng, Yifan Dong, Yuanxin Feng, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 97, pp. 103839-103839
Closed Access | Times Cited: 2
Xiaoqin Feng, Yifan Dong, Yuanxin Feng, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 97, pp. 103839-103839
Closed Access | Times Cited: 2
Leveraging new opportunities and advances in high‐pressure homogenization to design non‐dairy foods
I. Sherman, Addanki Mounika, Davanam Srikanth, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 6
I. Sherman, Addanki Mounika, Davanam Srikanth, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 6
High pressure homogenization and retention of bioactive compounds in fruits and vegetables products
OP Chauhan, Avinash Chandel, P. Venkata Smitha, et al.
Food and Humanity (2023) Vol. 1, pp. 1559-1569
Closed Access | Times Cited: 4
OP Chauhan, Avinash Chandel, P. Venkata Smitha, et al.
Food and Humanity (2023) Vol. 1, pp. 1559-1569
Closed Access | Times Cited: 4
Ultra-high-pressure homogenization in chicory root juice production
Muhammet İrfan Aksu, Halil İbrahim ERKOVAN, Şule ERKOVAN
Foods and raw materials (2024), pp. 296-305
Open Access
Muhammet İrfan Aksu, Halil İbrahim ERKOVAN, Şule ERKOVAN
Foods and raw materials (2024), pp. 296-305
Open Access
Application of a Continuous Flow Radio Frequency Pasteurization System for Quality Preservation of Passion Fruit Thickened Pulp
Shanshan Sun, Zhenna Zhang, Xuejiao Wang, et al.
Food and Bioprocess Technology (2024) Vol. 18, Iss. 4, pp. 3747-3760
Closed Access
Shanshan Sun, Zhenna Zhang, Xuejiao Wang, et al.
Food and Bioprocess Technology (2024) Vol. 18, Iss. 4, pp. 3747-3760
Closed Access
