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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:

Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation
Baoguo Xu, Min Feng, Bimal Chitrakar, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 84, pp. 103295-103295
Closed Access | Times Cited: 44

Showing 1-25 of 44 citing articles:

Recent advances in combined ultrasound and microwave treatment for improving food processing efficiency and quality: A review
Songchao Zhou, Wenjuan Chen, Kai Fan
Food Bioscience (2024) Vol. 58, pp. 103683-103683
Closed Access | Times Cited: 34
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels
Baoguo Xu, Xiaodie Wang, Bimal Chitrakar, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110498-110498
Closed Access | Times Cited: 16
Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry
Alaa R. Abdulstar, Ammar B. Altemimi, Asaad R. Al‐Hilphy
Foods (2023) Vol. 12, Iss. 7, pp. 1459-1459
Open Access | Times Cited: 24
Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice
Xiaokun Qiu, Jiajia Su, Jiangli Nie, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 809-809
Open Access | Times Cited: 8
Natural deep eutectic solvents for the extraction of lentinan from shiitake mushroom: COSMO-RS screening and ANN-GA optimizing conditions
Dayuan Wang, Min Zhang, Chung Lim Law, et al.
Food Chemistry (2023) Vol. 430, pp. 136990-136990
Closed Access | Times Cited: 22
Research advances in technologies and mechanisms to regulate vinegar flavor
Zhankai Zhang, Zhihong Zhang, Ronghai He, et al.
Food Chemistry (2024) Vol. 460, pp. 140783-140783
Closed Access | Times Cited: 6
Intelligent detection of quality deterioration and adulteration of fresh meat products in the supply chain: research progress and application
Linyu Zhang, Qi Yu, Min Zhang, et al.
Food Bioscience (2023) Vol. 55, pp. 103047-103047
Closed Access | Times Cited: 14
Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes
Baldev Singh Kalsi, Sandhya Singh, MS Alam, et al.
Ultrasonics Sonochemistry (2023) Vol. 99, pp. 106595-106595
Open Access | Times Cited: 14
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
Reducing the oil absorption and tailoring starch properties in banana slices by integrated ultrasound in infrared frying
Menglin Sun, Ya Su, Ying Chen, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 95, pp. 103695-103695
Closed Access | Times Cited: 4
Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration
Yu-Wen Lin, Yueh-An Yao, Dawei Huang, et al.
Processes (2024) Vol. 12, Iss. 6, pp. 1109-1109
Open Access | Times Cited: 4
A Novel Banana‐Based Gel System 3D Printing: Effect of Oxygen Content in Printing Environment on Browning Development
Xin Wang, Min Zhang, Tiantian Tang, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
Thermosonication: A Veritable Technique to Improve the Quality Attribute of Black Velvet Tamarind (Dialium guineense Wild) Beverage
Adebola O. Oladunjoye, Olamide D. Olorunsola
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Assessing the dry inactivation mechanism of polyphenol oxidase (PPO) and peroxidase (POD) employing catalytic infrared treatment based on experiments and molecular simulations
Wenjuan Qu, Wei Ruan, Yuhang Feng, et al.
Innovative Food Science & Emerging Technologies (2025) Vol. 100, pp. 103943-103943
Closed Access
Thermosonication enhanced the bioactive, antioxidant, and flavor attributes of freshly squeezed tomato juice
Limei Li, Hang Su, Lingling Pang, et al.
Ultrasonics Sonochemistry (2025) Vol. 115, pp. 107299-107299
Open Access
Synergistic Effect of Thermosonication on the Stability of Bioactive Compounds and Antioxidant Activity of Blackberry Juice
Cristiane Nunes da Silva, Juliana Rodrigues do Carmo, Bruna Vieira Nunes, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 901-901
Open Access
Mechanisms of fatigue and molecular diagnostics: The application of bioactive compounds in fatigue relief research
Xinxin Si, Yanyan Si, Zhen Lü, et al.
Food Bioscience (2025), pp. 106523-106523
Closed Access
The Effect of Gliding Arc Discharge Low-Temperature Plasma Pretreatment on Blueberry Drying
Pengpeng Yu, Wenhui Zhu, Yu Qiao, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1344-1344
Open Access
Application of Agricultural Waste-Based Activated Carbon for Antibiotic Removal in Wastewaters: A Comprehensive Review
Fatemeh Fazeli Zafar, Bahram Barati, Daryoush Sanaei, et al.
Water (2025) Vol. 17, Iss. 8, pp. 1190-1190
Open Access
Ultrasound assisted natural deep eutectic solvents based sustainable extraction of Spirulina platensis and orange peel extracts for the development of strawberry-cantaloupe based novel clean-label functional drink
Kashmala Chaudhary, Samran Khalid, Taghrid S. Alomar, et al.
Ultrasonics Sonochemistry (2025) Vol. 118, pp. 107357-107357
Open Access
Ultrasonic irradiation as a potential volatile flavor tailoring tool for industrially manufactured food matrices: Controllable chemical disruption and interaction patterns shifting
Kangshuai Lou, Yuanrong Zheng, Xiaohan Tan, et al.
Food Research International (2025), pp. 116444-116444
Closed Access
Effect of thermoultrasonic treatment on the antioxidant activity of elderberry (Sambucus nigra L.) juice
Л.Ч. Бурак, Andrey Zavaley, V. V. Yablonskaya, et al.
Food systems (2025) Vol. 8, Iss. 1, pp. 58-65
Open Access
Effect of Thermosonication on the Nutritional Quality of Lapsi (Choerospondias axillaris) Fruit Juice: Application of Advanced Artificial Neural Networks
Puja Das, Prakash Kumar Nayak, Baskaran Stephen Inbaraj, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3723-3723
Open Access | Times Cited: 10
Enzyme activity and nutritional profile of different-sized carrot cubes treated with supercritical carbon dioxide
Zhe Chen, Ireneusz Kapusta, Zhenzhou Zhu, et al.
Postharvest Biology and Technology (2024) Vol. 210, pp. 112763-112763
Closed Access | Times Cited: 3
Effect of Low-Frequency High-Power Ultrasound Processing on the Volatile Compounds and Aroma Profile of Cashew Apple Juice
Dayanne L. H. Maia, Suelí Rodrigues, Fabiano A.N. Fernandes
ACS Food Science & Technology (2024) Vol. 4, Iss. 6, pp. 1560-1569
Open Access | Times Cited: 3
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