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:
Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis
Nathalia G. Ribeiro, Douglas Xavier-Santos, Pedro Henrique Campelo, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 76, pp. 102934-102934
Closed Access | Times Cited: 38
Nathalia G. Ribeiro, Douglas Xavier-Santos, Pedro Henrique Campelo, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 76, pp. 102934-102934
Closed Access | Times Cited: 38
Showing 1-25 of 38 citing articles:
Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety
Farhana Mehraj Allai, Z. R. Azaz Ahmad Azad, Nisar A. Mir, et al.
Applied Food Research (2022) Vol. 3, Iss. 1, pp. 100258-100258
Open Access | Times Cited: 81
Farhana Mehraj Allai, Z. R. Azaz Ahmad Azad, Nisar A. Mir, et al.
Applied Food Research (2022) Vol. 3, Iss. 1, pp. 100258-100258
Open Access | Times Cited: 81
Cold plasma as a pre-treatment for processing improvement in food: A review
Jaqueline de Araújo Bezerra, Carlos Victor Lamarão, Edgar Aparecido Sanches, et al.
Food Research International (2023) Vol. 167, pp. 112663-112663
Closed Access | Times Cited: 50
Jaqueline de Araújo Bezerra, Carlos Victor Lamarão, Edgar Aparecido Sanches, et al.
Food Research International (2023) Vol. 167, pp. 112663-112663
Closed Access | Times Cited: 50
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
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
Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives
Abdo Hassoun, Guillermo Garcia‐Garcia, Hana Trollman, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100535-100535
Open Access | Times Cited: 31
Abdo Hassoun, Guillermo Garcia‐Garcia, Hana Trollman, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100535-100535
Open Access | Times Cited: 31
Update on emerging sensory methodologies applied to investigating dairy products
Ana CP Ribeiro, Marciane Magnani, Tahís Regina Baú, et al.
Current Opinion in Food Science (2024) Vol. 56, pp. 101135-101135
Closed Access | Times Cited: 12
Ana CP Ribeiro, Marciane Magnani, Tahís Regina Baú, et al.
Current Opinion in Food Science (2024) Vol. 56, pp. 101135-101135
Closed Access | Times Cited: 12
A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application
Shiyu Li, Jin Chen, Xiyu Hao, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1188-1211
Open Access | Times Cited: 11
Shiyu Li, Jin Chen, Xiyu Hao, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1188-1211
Open Access | Times Cited: 11
Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies
Weizhe Wang, Baoguo Sun, Jianjun Deng, et al.
Food Research International (2024) Vol. 188, pp. 114478-114478
Closed Access | Times Cited: 10
Weizhe Wang, Baoguo Sun, Jianjun Deng, et al.
Food Research International (2024) Vol. 188, pp. 114478-114478
Closed Access | Times Cited: 10
Conventional and ohmic heating pasteurization of fresh and thawed sheep milk: Energy consumption and assessment of bacterial microbiota during refrigerated storage
Celso F. Balthazar, Lucélia Cabral, Jonas T. Guimarães, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 76, pp. 102947-102947
Closed Access | Times Cited: 31
Celso F. Balthazar, Lucélia Cabral, Jonas T. Guimarães, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 76, pp. 102947-102947
Closed Access | Times Cited: 31
What are the challenges for ohmic heating in the food industry? Insights of a bibliometric analysis
Ramón Silva, Ramon S. Rocha, Gustavo Luís de Paiva Anciens Ramos, et al.
Food Research International (2022) Vol. 157, pp. 111272-111272
Closed Access | Times Cited: 31
Ramón Silva, Ramon S. Rocha, Gustavo Luís de Paiva Anciens Ramos, et al.
Food Research International (2022) Vol. 157, pp. 111272-111272
Closed Access | Times Cited: 31
Advances in prepared dish processing using efficient physical fields: A review
Qi Yu, Min Zhang, Ronghua Ju, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 13, pp. 4031-4045
Closed Access | Times Cited: 31
Qi Yu, Min Zhang, Ronghua Ju, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 13, pp. 4031-4045
Closed Access | Times Cited: 31
Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
Ramon S. Rocha, Ramón Silva, Gustavo Luís de Paiva Anciens Ramos, et al.
Food Research International (2022) Vol. 161, pp. 111827-111827
Closed Access | Times Cited: 30
Ramon S. Rocha, Ramón Silva, Gustavo Luís de Paiva Anciens Ramos, et al.
Food Research International (2022) Vol. 161, pp. 111827-111827
Closed Access | Times Cited: 30
Non-thermal Processing Technologies for Dairy Products: Their Effect on Safety and Quality Characteristics
Ioanna Neoκleous, Justyna Tarapata, Photis Papademas
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 29
Ioanna Neoκleous, Justyna Tarapata, Photis Papademas
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 29
Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food Products
Jinjin Huang, Min Zhang, Zhongxiang Fang
Foods (2023) Vol. 12, Iss. 16, pp. 3052-3052
Open Access | Times Cited: 15
Jinjin Huang, Min Zhang, Zhongxiang Fang
Foods (2023) Vol. 12, Iss. 16, pp. 3052-3052
Open Access | Times Cited: 15
Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods
Jingying Yang, Mingfei Pan, Ran Han, et al.
Food Reviews International (2023) Vol. 40, Iss. 8, pp. 2321-2343
Closed Access | Times Cited: 13
Jingying Yang, Mingfei Pan, Ran Han, et al.
Food Reviews International (2023) Vol. 40, Iss. 8, pp. 2321-2343
Closed Access | Times Cited: 13
The potential of pulsed electromagnetic field-generated shock waves for reducing microbial load and improving homogenization in raw milk
Ehsan Seyfali, Mohammad Hadi Khoshtaghaza, Milad Rouhi, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e32204-e32204
Open Access | Times Cited: 5
Ehsan Seyfali, Mohammad Hadi Khoshtaghaza, Milad Rouhi, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e32204-e32204
Open Access | Times Cited: 5
System Design, Modelling, Energy Analysis, and Industrial Applications of Ohmic Heating Technology
Tasmiyah Javed, Oluwaloba Oluwole-ojo, Hongwei Zhang, et al.
Food and Bioprocess Technology (2024)
Open Access | Times Cited: 5
Tasmiyah Javed, Oluwaloba Oluwole-ojo, Hongwei Zhang, et al.
Food and Bioprocess Technology (2024)
Open Access | Times Cited: 5
Thermosonication as a pretreatment of raw milk for Minas frescal cheese production
Hugo Scudino, Jonas T. Guimarães, Rafaella S. Moura, et al.
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106260-106260
Open Access | Times Cited: 21
Hugo Scudino, Jonas T. Guimarães, Rafaella S. Moura, et al.
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106260-106260
Open Access | Times Cited: 21
Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating
Ramon S. Rocha, Benjamin Mahieu, Elson Rogério Tavares Filho, et al.
Food Research International (2023) Vol. 165, pp. 112517-112517
Closed Access | Times Cited: 12
Ramon S. Rocha, Benjamin Mahieu, Elson Rogério Tavares Filho, et al.
Food Research International (2023) Vol. 165, pp. 112517-112517
Closed Access | Times Cited: 12
Trend analysis of the application of multispectral technology in plant yield prediction: a bibliometric visualization analysis (2003–2024)
Jiahui Xu, Yalong Song, Rui Zhao, et al.
Frontiers in Sustainable Food Systems (2025) Vol. 9
Open Access
Jiahui Xu, Yalong Song, Rui Zhao, et al.
Frontiers in Sustainable Food Systems (2025) Vol. 9
Open Access
Cold plasma as a frontier in combating foodborne bacterial pathogens in ready-to-eat (RTE) foodstuff
Tehmina Naseem, U. Zahid, Armghan Shahzad, et al.
Applied Food Research (2025), pp. 100842-100842
Open Access
Tehmina Naseem, U. Zahid, Armghan Shahzad, et al.
Applied Food Research (2025), pp. 100842-100842
Open Access
Dynamic changes of volatile compounds during the processing of egg white powder based on GC-IMS investigation
Ao Sun, Yaru Li, Fujun Guo, et al.
Food Chemistry (2025), pp. 144008-144008
Closed Access
Ao Sun, Yaru Li, Fujun Guo, et al.
Food Chemistry (2025), pp. 144008-144008
Closed Access
Trends in Dairy Products: New Ingredients and Ultrasound-Based Processing
Carla Roana Monteiro Rudke, Callebe Camelo‐Silva, Adenilson Renato Rudke, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 4, pp. 811-827
Closed Access | Times Cited: 10
Carla Roana Monteiro Rudke, Callebe Camelo‐Silva, Adenilson Renato Rudke, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 4, pp. 811-827
Closed Access | Times Cited: 10
Effects of Different Heat Treatments on Yak Milk Proteins on Intestinal Microbiota and Metabolism
Senbiao Shu, Rong Jing, Liang Li, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 192-192
Open Access | Times Cited: 3
Senbiao Shu, Rong Jing, Liang Li, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 192-192
Open Access | Times Cited: 3
A review on the application of UV‐C treatment on food and food surfaces: association with food microbiology, predictive microbiology and quantitative microbial risk assessment
Gustavo Luís de Paiva Anciens Ramos, Luciana Maria Ramires Esper, Alice Gonçalves Martins Gonzalez
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1187-1196
Closed Access | Times Cited: 8
Gustavo Luís de Paiva Anciens Ramos, Luciana Maria Ramires Esper, Alice Gonçalves Martins Gonzalez
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1187-1196
Closed Access | Times Cited: 8
Bibliometric insights into the application of natural deep eutectic solvents in extracting bioactive compounds from fruit wastes
Natália Duarte de Lima, Bruna Rafaela da Silva Monteiro Wanderley, Maria Josikelvia de Oliveira Almeida, et al.
International Journal of Environmental Science and Technology (2024)
Closed Access | Times Cited: 2
Natália Duarte de Lima, Bruna Rafaela da Silva Monteiro Wanderley, Maria Josikelvia de Oliveira Almeida, et al.
International Journal of Environmental Science and Technology (2024)
Closed Access | Times Cited: 2
