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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:

Role of food processing in food and nutrition security
Mary Ann Augustin, Malcolm Riley, Regine Stockmann, et al.
Trends in Food Science & Technology (2016) Vol. 56, pp. 115-125
Closed Access | Times Cited: 282

Showing 1-25 of 282 citing articles:

Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications
Daniele Asioli, Jessica Aschemann‐Witzel, Vincenzina Caputo, et al.
Food Research International (2017) Vol. 99, pp. 58-71
Open Access | Times Cited: 853
A systematic literature review on machine learning applications for sustainable agriculture supply chain performance
Rohit Sharma, Sachin Kamble, Angappa Gunasekaran, et al.
Computers & Operations Research (2020) Vol. 119, pp. 104926-104926
Closed Access | Times Cited: 593
Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society
Pin-Jane Chen, Marta Antonelli
Foods (2020) Vol. 9, Iss. 12, pp. 1898-1898
Open Access | Times Cited: 390
The science of food security
Martin Cole, Mary Ann Augustin, M. J. Robertson, et al.
npj Science of Food (2018) Vol. 2, Iss. 1
Open Access | Times Cited: 277
Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies
Julie Nilsen‐Nygaard, Estefanía Noriega Fernández, Tanja Radusin, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 2, pp. 1333-1380
Open Access | Times Cited: 245
Deep learning and machine vision for food processing: A survey
Li Zhu, Petros Spachos, Erica Pensini, et al.
Current Research in Food Science (2021) Vol. 4, pp. 233-249
Open Access | Times Cited: 236
Mapping energy consumption in food manufacturing
Alia Ladha-Sabur, Serafim Bakalis, P.J. Fryer, et al.
Trends in Food Science & Technology (2019) Vol. 86, pp. 270-280
Open Access | Times Cited: 209
Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts
Ariana Saraiva, Conrado Carrascosa, Dele Raheem, et al.
International Journal of Environmental Research and Public Health (2020) Vol. 17, Iss. 17, pp. 6285-6285
Open Access | Times Cited: 156
Ultra-processed foods: how functional is the NOVA system?
Véronique Braesco, Isabelle Souchon, Patrick Sauvant, et al.
European Journal of Clinical Nutrition (2022) Vol. 76, Iss. 9, pp. 1245-1253
Open Access | Times Cited: 149
Changing diets and the transformation of the global food system
Sonja Vermeulen, Toby Park, Colin K. Khoury, et al.
Annals of the New York Academy of Sciences (2020) Vol. 1478, Iss. 1, pp. 3-17
Open Access | Times Cited: 143
An overview of the interactions between food production and climate change
Walter Leal Filho, Andréia Faraoni Freitas Setti, Ulisses M. Azeiteiro, et al.
The Science of The Total Environment (2022) Vol. 838, pp. 156438-156438
Closed Access | Times Cited: 112
A conceptual framework for understanding the environmental impacts of ultra-processed foods and implications for sustainable food systems
Kim Anastasiou, Phillip Baker, Michalis Hadjikakou, et al.
Journal of Cleaner Production (2022) Vol. 368, pp. 133155-133155
Closed Access | Times Cited: 102
Food processing 4.0: Current and future developments spurred by the fourth industrial revolution
Abdo Hassoun, Sandeep Jagtap, Hana Trollman, et al.
Food Control (2022) Vol. 145, pp. 109507-109507
Open Access | Times Cited: 93
Fungi as a Source of Edible Proteins and Animal Feed
Amro Abd Al Fattah Amara, Nawal Abd El‐Baky
Journal of Fungi (2023) Vol. 9, Iss. 1, pp. 73-73
Open Access | Times Cited: 76
Agriculture and environmental management through nanotechnology: Eco-friendly nanomaterial synthesis for soil-plant systems, food safety, and sustainability
Abdul Wahab, Murad Muhammad, Shahid Ullah, et al.
The Science of The Total Environment (2024) Vol. 926, pp. 171862-171862
Closed Access | Times Cited: 69
Benefits and challenges of food processing in the context of food systems, value chains and sustainable development goals
Martin Michel, Alison L. Eldridge, Christoph Hartmann, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104703-104703
Open Access | Times Cited: 22
Recent Advances in the Fabrication of Intelligent Packaging for Food Preservation: A Review
Tshamisane Mkhari, Jerry O. Adeyemi, Olaniyi Amos Fawole
Processes (2025) Vol. 13, Iss. 2, pp. 539-539
Open Access | Times Cited: 3
Fermentation for tailoring the technological and health related functionality of food products
Netsanet Shiferaw Terefe, Mary Ann Augustin
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 17, pp. 2887-2913
Closed Access | Times Cited: 135
Mycoprotein: environmental impact and health aspects
Pedro F. Souza Filho, Dan Andersson, Jorge A. Ferreira, et al.
World Journal of Microbiology and Biotechnology (2019) Vol. 35, Iss. 10
Open Access | Times Cited: 134
Shelf Life of Food Products: From Open Labeling to Real-Time Measurements
Maria G. Corradini
Annual Review of Food Science and Technology (2018) Vol. 9, Iss. 1, pp. 251-269
Open Access | Times Cited: 110
Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins
Sai Kranthi Vanga, Jin Wang, Vijaya Raghavan
LWT (2020) Vol. 131, pp. 109708-109708
Closed Access | Times Cited: 109
Processed Foods and Nutrition Transition in the Pacific: Regional Trends, Patterns and Food System Drivers
Katherine Sievert, Mark Lawrence, Asaeli Naika, et al.
Nutrients (2019) Vol. 11, Iss. 6, pp. 1328-1328
Open Access | Times Cited: 106
Food processing needs, advantages and misconceptions
Dietrich Knorr, Mary Ann Augustin
Trends in Food Science & Technology (2020) Vol. 108, pp. 103-110
Closed Access | Times Cited: 103
Ultra-processed Foods, Weight Gain, and Co-morbidity Risk
Anthony Crimarco, Matthew J. Landry, Christopher D. Gardner
Current Obesity Reports (2021) Vol. 11, Iss. 3, pp. 80-92
Open Access | Times Cited: 103
Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages
Dahlia Daher, Soléne Le Gourrierec, Concepción Pérez Lamela
Agriculture (2017) Vol. 7, Iss. 9, pp. 72-72
Open Access | Times Cited: 95
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