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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:

Healthy food innovation in sustainable food system 4.0: integration of entrepreneurship, research, and education
Amauri Rosenthal, Andréa Madalena Maciel Guedes, K. M. O. dos Santos, et al.
Current Opinion in Food Science (2021) Vol. 42, pp. 215-223
Closed Access | Times Cited: 25

Showing 25 citing articles:

The fourth industrial revolution in the food industry—part II: Emerging food trends
Abdo Hassoun, Alaa El‐Din A. Bekhit, Anet ­Režek ­Jambrak, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 407-437
Closed Access | Times Cited: 104
Emerging technologies in food processing: impacts on sensory characteristics and consumer perception
Caíque dos Santos Rocha, Marciane Magnani, Gustavo Luís de Paiva Anciens Ramos, et al.
Current Opinion in Food Science (2022) Vol. 47, pp. 100892-100892
Closed Access | Times Cited: 58
The Significance of Industry 4.0 Technologies in Enhancing Various Unit Operations Applied in the Food Sector: Focus on Food Drying
Abdo Hassoun, Abderrahmane Aït‐Kaddour, Iman Dankar, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 6
Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice
Başak Gökçe Çöl, Meryem Akhan, Burcu Çakmak Sancar, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2167-2167
Open Access | Times Cited: 13
Are AgriFoodTech start-ups the new drivers of food systems transformation? An overview of the state of the art and a research agenda
Laurens Klerkx, Pablo Villalobos
Global Food Security (2023) Vol. 40, pp. 100726-100726
Open Access | Times Cited: 11
From the leap innovation department to your table: the transfer of novel technologies to the food industry
Ghislaine Joly
Elsevier eBooks (2025), pp. 497-511
Closed Access
Practical Implications of the Millennial Generation’s Consumer Behaviour in the Food Market
Anetta Barska, Julia Wojciechowska-Solis, Joanna Wyrwa, et al.
International Journal of Environmental Research and Public Health (2023) Vol. 20, Iss. 3, pp. 2341-2341
Open Access | Times Cited: 8
Open innovation for sustainability in the agri-food sector: why, who and how?
Nataliia Krasnokutska, Amparo Merino de Diego, Carmen Escudero-Guirado, et al.
European Journal of Innovation Management (2024)
Closed Access | Times Cited: 2
Scientometric and bibliometric review on entrepreneurship networks and ecosystems
María Lourdes Meléndez Mejía
Región Científica (2024)
Open Access | Times Cited: 2
Unveiling the relationship between food unit operations and food industry 4.0: A short review
Abdo Hassoun, Iman Dankar, Hina F. Bhat, et al.
Heliyon (2024) Vol. 10, Iss. 20, pp. e39388-e39388
Open Access | Times Cited: 2
Forecasting Food Innovations with a Delphi Study
Alexis Zickafoose, Peng Lu, Matt Baker
Foods (2022) Vol. 11, Iss. 22, pp. 3723-3723
Open Access | Times Cited: 8
Market orientation and cuisine innovation as a driven sensory methodology to develop a sweet potato snack as an added-value food product
Samantha Licea-Dominguez, Antonio Estevez-Rioja, Linda Carolina Hernández-Lozano, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100750-100750
Closed Access | Times Cited: 4
Green synthesis of nanomaterials and their applications in sustainable agriculture
Beatriz Montaño‐Leyva, Jonathan M. Sanchez-Silva, Luis Guillermo Hernández-Montiel, et al.
Elsevier eBooks (2024), pp. 185-208
Closed Access | Times Cited: 1
The relations among the dimensions of 3D-printed food: a case of Z and Y generations’ preferences
Pınar Şenel, Hacer Turhan, Erkan Sezgin
Journal of Hospitality and Tourism Technology (2024) Vol. 15, Iss. 3, pp. 449-464
Closed Access | Times Cited: 1
Socioeconomic pathways toward sustainable food systems
Daniel Chrisendo, Sara Heikonen, Johannes Piipponen, et al.
Research Square (Research Square) (2024)
Open Access | Times Cited: 1
Influencer Marketing Platforms’ Effect on Light Meal Purchase Intention and Behavior
Zhaoyue Qin, Yiming Chen, Yue Yan, et al.
Sustainability (2024) Vol. 16, Iss. 11, pp. 4369-4369
Open Access | Times Cited: 1
Revealing future trajectories in sustainable food production: convergence and openness in the innovation ecosystem
Eva Panetti, Daniele Leone, Andrea Caporuscio, et al.
British Food Journal (2023) Vol. 125, Iss. 12, pp. 4291-4306
Closed Access | Times Cited: 2
The Influence of Family Environment on Generation Z's Entrepreneurial Intention through Self-Efficacy
Ahmad Azkal Barri Mahfudzi, Raisa Fitri
Journal of Economics Finance and Management Studies (2022) Vol. 05, Iss. 10
Open Access | Times Cited: 4
Innovative technologies in food production processes
Marina Belyaeva, О.В. Китова, А. С. Попов, et al.
IOP Conference Series Earth and Environmental Science (2021) Vol. 937, Iss. 3, pp. 032044-032044
Open Access | Times Cited: 5
Gıda İşleme ve Üretiminde Yenilikçi Teknolojiler
Ebru Aydın, Erkan Karacabey, Erdoğan Küçüköner, et al.
(2024)
Open Access
O uso de tecnologias emergentes não térmicas para indústria de alimentos: uma revisão sistemática da literatura
Leandro Alves de Souza, Letícia Nunes dos Santos, Virlane Kelly Lima Hunaldo, et al.
Caderno Pedagógico (2024) Vol. 21, Iss. 6, pp. e4667-e4667
Open Access
Biofuel Production: Harnessing Microalgal Biotechnology for Sustainable Industrial Waste Management
Mansi Rai, Rukhsar Khan, Shashwat Rai, et al.
Elsevier eBooks (2024), pp. 191-214
Closed Access
Editorial: Innovation dynamics for the transition to sustainable food systems
Gianluca Di Fiore, Elisa Carloni, Dario Siggia
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access
Construction of the Integration Model of Production and Education in Colleges and Universities Based on Triple Helix Model
Nini Zhang
(2023)
Open Access
Classification Development Of Innovations In The Food Industry According To Continuity Criterion
A.V. Aleshkov
˜The œEuropean Proceedings of Social & Behavioural Sciences (2022) Vol. 126, pp. 63-71
Open Access
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