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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.

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Showing 19 citing articles:

Food frauds: Global incidents and misleading situations
Pierina Visciano, Maria Schirone
Trends in Food Science & Technology (2021) Vol. 114, pp. 424-442
Closed Access | Times Cited: 150
Effect of multipin atmospheric cold plasma treatment on color, capsaicin and microbial content of geographical indication-tagged Byadagi chili powder
Neha Tanwar, Sandeep N. Mudliar, C. Roopavathi, et al.
Journal of Food Engineering (2025), pp. 112494-112494
Closed Access | Times Cited: 1
Validation of process technologies for enhancing the safety of low‐moisture foods: A review
Surabhi Wason, Tushar Verma, Jeyamkondan Subbiah
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4950-4992
Closed Access | Times Cited: 43
Improving the utility of surrogates intended for foodborne pathogen preventive control validations
Ian M. Hildebrandt, Bradley P. Marks
Current Opinion in Food Science (2024) Vol. 57, pp. 101153-101153
Open Access | Times Cited: 4
Process Technologies for Disinfection of Food-Contact Surfaces in the Dry Food Industry: A Review
Harleen Kaur Dhaliwal, Shivani Sonkar, V. Prithviraj, et al.
Microorganisms (2025) Vol. 13, Iss. 3, pp. 648-648
Open Access
Modeling the combined impact of water activity and temperature on Salmonella Montevideo thermal inactivation on dried chili peppers
Natoavina T. Faliarizao, Jemel Fanfan, Narindra Randriamiarintsoa, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Open Access
Effect of storage on microbial reductions after gaseous chlorine dioxide treatment of black peppercorns, cumin seeds, and dried basil leaves
Xinyao Wei, Tushar Verma, Sibel Irmak, et al.
Food Control (2023) Vol. 148, pp. 109627-109627
Open Access | Times Cited: 8
Intrinsic and extrinsic factors influencing Bacillus cereus spore inactivation in spices and herbs: Thermal and non‐thermal sterilization approaches
Chinglen Leishangthem, Arun S. Mujumdar, Hong‐Wei Xiao, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Closed Access | Times Cited: 2
Antimicrobial efficacy of gaseous chlorine dioxide for inactivation of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves
Tushar Verma, Xinyao Wei, Byron D. Chaves, et al.
LWT (2021) Vol. 153, pp. 112488-112488
Open Access | Times Cited: 15
Gaseous chlorine dioxide for inactivating Salmonella enterica and Enterococcus faecium NRRL B-2354 on chia seeds
Surabhi Wason, Jeyamkondan Subbiah
Food Control (2023) Vol. 150, pp. 109736-109736
Open Access | Times Cited: 6
Gaseous chlorine dioxide technology for improving microbial safety of spices
Xinyao Wei, Tushar Verma, Mary‐Grace C. Danao, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 73, pp. 102783-102783
Open Access | Times Cited: 13
Intermittent high-power short-time microwave-vacuum treatment combined with steam impingement for effective microbial decontamination of black pepper (Piper nigrum)
Piyush Sharma, Hong‐Wei Xiao, Qi Zhang, et al.
Journal of Food Engineering (2022) Vol. 343, pp. 111373-111373
Closed Access | Times Cited: 10
Effect of inoculation (pre‐ vs. post‐grinding) of black pepper on decimal reduction time of Salmonella spp. and Enterococcus faeciumNRRL B‐2354
Surabhi Wason, Yhuliana Kattalina Nino Fuerte, Rossana Villa‐Rojas, et al.
Journal of Food Safety (2024) Vol. 44, Iss. 1
Closed Access | Times Cited: 1
Effect of temperature and relative humidity on ethylene oxide inactivation of Salmonella and Enterococcus faecium NRRL B-2354 on chia seeds and its influence on the quality of seeds
Surabhi Wason, Sibel Irmak, Jeyamkondan Subbiah
Food Control (2024) Vol. 166, pp. 110768-110768
Closed Access | Times Cited: 1
Ethylene oxide suppresses boar sperm function during capacitation
Jae-Hwan Jo, Claudine Uwamahoro, Seung-Ik Jang, et al.
Reproductive Toxicology (2024) Vol. 129, pp. 108678-108678
Closed Access | Times Cited: 1
Inactivation of Salmonella enterica in black peppercorn by fluidization with hydrogen peroxide vapor
E.T. Summers, Surabhi Wason, Jeyamkondan Subbiah, et al.
Frontiers in Food Science and Technology (2023) Vol. 3
Open Access | Times Cited: 3
Media impacts recovery of Salmonella enterica and Enterococcus faecium NRRL B2354 from whole black peppercorns, basil leaves, and chia seeds treated with antimicrobial gasses
José Omar de Armas García, Surabhi Wason, Jeyamkondan Subbiah, et al.
Frontiers in Food Science and Technology (2022) Vol. 2
Open Access | Times Cited: 4
Automated, cryogen-free headspace-trap with gas chromatography-mass spectrometry analysis of ethylene oxide and 2-chloroethanol as residual fumigants in foods
Lucy Hearn, Rachael Szafnauer, Rebecca Cole, et al.
Journal of Environmental Science and Health Part B (2024) Vol. 59, Iss. 3, pp. 81-87
Closed Access
Process Interventions for Improving the Microbiological Safety of Low Moisture Food Ingredients
Tushar Verma
(2021)
Closed Access
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