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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:

Process development of high pressure-based technologies for food: research advances and future perspectives
V.M. Balasubramaniam
Current Opinion in Food Science (2021) Vol. 42, pp. 270-277
Open Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors
Abdo Hassoun, Miguel A. Prieto, María Carpena, et al.
Food Research International (2022) Vol. 162, pp. 112068-112068
Closed Access | Times Cited: 150
The underlying mechanism of bacterial spore germination: An update review
Fengzhi Lyu, Tianyu Zhang, Meng Gui, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 2728-2746
Closed Access | Times Cited: 23
Magnetic field: A non-thermal technology in food processing
Shu Wang, Lu Zhang, Hui Wang, et al.
Food Control (2024) Vol. 166, pp. 110692-110692
Closed Access | Times Cited: 8
Efficacy of cold plasma technology on the constituents of plant-based food products: Principles, current applications, and future potentials
Manolya E. Oner, Büşra Gültekin Subaşı, Gülay Özkan, et al.
Food Research International (2023) Vol. 172, pp. 113079-113079
Closed Access | Times Cited: 19
Study on potential antigenicity and functional properties of whey protein treated by high hydrostatic pressure based on structural analysis
Xin-Xin Yu, Xiaohui Wang, Sheng-Ao Zhang, et al.
Food Research International (2023) Vol. 173, pp. 113218-113218
Closed Access | Times Cited: 14
High Pressure Processing on Recycled Polyethylene Terephthalate Trays for Food Packaging: A Physicochemical, Microbiological, and Environmental Impact Evaluation
Nicolò Riboni, Massimiliano Rinaldi, Federica Bianchi, et al.
ACS Food Science & Technology (2025)
Closed Access
Mechanistic insights into changes in endogenous water soluble pectin and carotenoid bioaccessibility in mango beverage upon high pressure processing
Kai Hu, Dongyan Chen, Mengting Chen, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108623-108623
Closed Access | Times Cited: 9
Recent advances in structural characterization of biomacromolecules in foods via small-angle X-ray scattering
Yang Sun, Xiujuan Li, Ruixin Chen, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 13
Efficient preparation of 5-hydroxymethylfurfural from cellulose via one-step combination of mechanical and chemical pre-treatment
Ya-Peng Du, Xin-Yu Tian, Xiaoping Zheng, et al.
Renewable Energy (2024) Vol. 229, pp. 120748-120748
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
Effects of pressure-based technologies on food lipids oxidation
Alireza Mousakhani Ganjeh, Alexandrina Gomes, Maria João Barreira, et al.
Food Chemistry (2024) Vol. 461, pp. 140768-140768
Closed Access | Times Cited: 2
Proteome-Wide Assessment of Protein Structural Perturbations under High Pressure
Haley M. Moran, Edgar Manriquez‐Sandoval, Piyoosh Sharma, et al.
PRX Life (2024) Vol. 2, Iss. 3
Open Access | Times Cited: 2
High-Pressure Processing
Hetian Hu, V.M. Balasubramaniam
Elsevier eBooks (2023), pp. 531-551
Closed Access | Times Cited: 5
Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting
Robert Sevenich, Maximilian Gratz, Beverly Hradecka, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 5
Understanding New Foods: Development of Next Generation of Food Processing, Packaging, and Ingredients Technologies for Clean Label Foods
V.M. Balasubramaniam, James Lee, Luca Serventi
Sustainable development goals series (2023), pp. 157-167
Closed Access | Times Cited: 5
Research progress on microbial control techniques of prepared dishes
Xiushan Wang, Pu Jing, Chen Chen, et al.
Food Physics (2024) Vol. 1, pp. 100015-100015
Open Access | Times Cited: 1
Yogurt with cornflower (Centaurea cyanus L.) petals as a source of antioxidant compounds and dietary fiber: physicochemical and spectroscopic research during storage
Jolanta Król, Aneta Brodziak, Lidia Ślusarczyk, et al.
Journal of Dairy Science (2024) Vol. 108, Iss. 3, pp. 2243-2263
Open Access | Times Cited: 1
Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels
Jerish Joyner Janahar, V.M. Balasubramaniam, Rafael Jiménez‐Flores, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100439-100439
Open Access | Times Cited: 3
Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization
Jie Zhao, Yimao Zhang, Yu Chen, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 109-109
Open Access | Times Cited: 5
Reduction of the levels of 5-hydroxymethylfurfural and advanced glycation end products in milk by the combination of high pressure and moderate heat pre-incubation
Yuekun Wu, Shiying Wu, Mengyu Sun, et al.
European Food Research and Technology (2022) Vol. 249, Iss. 4, pp. 923-937
Closed Access | Times Cited: 5
Sustainable Utilization Technology for Improving the Freshness of Oysters—Development of Alkaline Electrolysis Seawater Depuration System
Hsin-Shan Tsai, Yu-Tien Hsiao, Yih‐Ming Weng, et al.
Sustainability (2023) Vol. 15, Iss. 1, pp. 785-785
Open Access | Times Cited: 2
Green Technologies for Sustainable Food Production and Preservation: High-Pressure Processing
Concepción Pérez Lamela
Elsevier eBooks (2023), pp. 158-183
Closed Access | Times Cited: 2
Impact of thermal, high‐pressure and ultra‐shear pasteurisation technologies on beetroot juice metabolites using untargeted nuclear magnetic resonance spectroscopy
Sai Sasidhar Guduru, V.M. Balasubramaniam, Emmanuel Hatzakis
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5754-5766
Open Access
Lipidomics unveils changes in oxidised lipids in human breast milk by high‐pressure processing
Ilce Gabriela Medina‐Meza, V.M. Balasubramaniam, M. Kaven, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7139-7151
Open Access
Ultra-high-pressure homogenization combined with ionic liquid-organic acid solvent for effective pretreatment of lignocellulose biomass
Ya-Peng Du, Junming Guo, Ziquan Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 286, pp. 138318-138318
Closed Access
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