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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:

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

Showing 1-25 of 31 citing articles:

Effect of Ohmic Heating on Food Products: An In-Depth Review Approach Associated with Quality Attributes
Mukul Sain, P. S. Minz, Hima John, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, pp. 1-17
Open Access | Times Cited: 15
Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields
Leire Astráin-Redín, Sebastián Ospina, Guillermo Cebrián, et al.
Food Engineering Reviews (2024) Vol. 16, Iss. 2, pp. 225-251
Open Access | Times Cited: 13
Inactivation of microorganisms in foods by electric field processing: A review
Zitao Zheng, Yamei Jin, Lingtao Zhang, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101109-101109
Open Access | Times Cited: 8
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
Recent findings on the ohmic heating application in meat products
Celso F. Balthazar, Tatiana Colombo Pimentel, Ramón Silva, et al.
Current Opinion in Food Science (2024) Vol. 58, pp. 101180-101180
Closed Access | Times Cited: 6
The Role of Emergent Processing Technologies in Beer Production
Gonçalo Carvalho, Ana Catarina Leite, Rita Leal, et al.
Beverages (2023) Vol. 9, Iss. 1, pp. 7-7
Open Access | Times Cited: 15
A Review of Energy-Efficient Technologies and Decarbonating Solutions for Process Heat in the Food Industry
François Faraldo, Paul Byrne
Energies (2024) Vol. 17, Iss. 12, pp. 3051-3051
Open Access | Times Cited: 5
Non-thermal pasteurization of milk by an innovative energy-saving moderate electrical field equipped with elongated electrodes and process optimization
Ali Wali M. Alsaedi, Azhar J. Al‐Mousawi, Asaad R. Al‐Hilphy, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103445-103445
Closed Access | Times Cited: 12
Roles of ohmic heating to achieve sustainable development goals in the food industry: From reduced energy consumption and resource optimization to innovative production pathways with reduced carbon footprint
Mohsen Gavahian, Natthaphon Chaosuan, Era Yusraini, et al.
Trends in Food Science & Technology (2025), pp. 104947-104947
Closed Access
Effects of ohmic heating thawing under an appropriate electric field on the quality and structure of duck breast meat
Zhongwen Cao, Chengcheng Xie, Cheng Yang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating
Celso F. Balthazar, Sinara Teixeira, Mirella Romanelli Vicente Bertolo, et al.
Food Bioscience (2024) Vol. 59, pp. 103781-103781
Closed Access | Times Cited: 3
Effect of ohmic heating temperature and voltage on liquid whole egg processing
Debora Almeida Rosa, Jonas T. Guimarães, Louise A. Cabral, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 89, pp. 103490-103490
Closed Access | Times Cited: 8
Effects of ohmic heating with different voltages on the quality and microbial diversity of cow milk during thermal treatment and subsequent cold storage
Yingying Sun, Yana Liu, Weiwei Zhou, et al.
International Journal of Food Microbiology (2023) Vol. 410, pp. 110483-110483
Closed Access | Times Cited: 8
Energy Consumption Analysis of a Continuous Flow Ohmic Heater with Advanced Process Controls
Oluwaloba Oluwole-ojo, Hongwei Zhang, Martin Howarth, et al.
Energies (2023) Vol. 16, Iss. 2, pp. 868-868
Open Access | Times Cited: 7
Trends and Opportunities in the Dairy Industry: A2 Milk and Processing Methods
Klara Żbik, Anna Onopiuk, Elżbieta Górska‐Horczyczak, et al.
Applied Sciences (2024) Vol. 14, Iss. 15, pp. 6513-6513
Open Access | Times Cited: 2
Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety
Yaowei Liu, Kasper Hettinga, Dasong Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 5, pp. 4327-4353
Closed Access | Times Cited: 9
Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heating
Celso F. Balthazar, Sinara Teixeira, Mirella Romanelli Vicente Bertolo, et al.
Journal of Dairy Science (2023) Vol. 107, Iss. 1, pp. 155-168
Open Access | Times Cited: 4
Comparative study of the bacterial community of organic and conventional cow's milk
Nuno M. L. Paiva, Susana C. Ribeiro, H.J.D. Rosa, et al.
Food Microbiology (2024) Vol. 120, pp. 104488-104488
Open Access | Times Cited: 1
Design and Development of Continuous Ohmic Heater for Milk and Its Performance Study
Arpita Rathva, Sunil Patel, Suneeta Pinto, et al.
European Journal of Nutrition & Food Safety (2024) Vol. 16, Iss. 7, pp. 43-55
Open Access | Times Cited: 1
Ohmic Heating Technology for the Extraction of Chelating Soluble Pectin from Red Prickly Pear (Opuntia lasiacantha P.) Peel Biomass
Claudio Alonso Díaz–Cruz, Juan Carlos Contreras‐Esquivel, Bárbara Benítez, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
An overview of ohmic heating utilization in the processing of food
Riswita Syamsuri
IOP Conference Series Earth and Environmental Science (2023) Vol. 1230, Iss. 1, pp. 012182-012182
Open Access | Times Cited: 3
Emerging technologies for the processing of milk and milk products
Zhi Wei Liu, Afeera Abida, Raheel Suleman, et al.
Elsevier eBooks (2023), pp. 103-133
Closed Access | Times Cited: 2
Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating
Ramón Silva, Ramon S. Rocha, Marcus Vinícius S. Ferreira, et al.
Food Research International (2024) Vol. 188, pp. 114429-114429
Closed Access
Investigation and Quantification of Phthalate Esters in Packaged Milk: A Study in Türkiye
Gürsel İşçi
Turkish Journal of Agriculture - Food Science and Technology (2024) Vol. 12, Iss. 4, pp. 666-674
Open Access
Shifts in ovine (Ovis aries) bulk-tank milk microbiota as a function of cold-storage temperature and duration
Mary S. Kalamaki, Myrsini Kakagianni, Apostolos S. Angelidis
International Dairy Journal (2024) Vol. 158, pp. 106032-106032
Closed Access
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