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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:

Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid
Hadis Rostamabadi, Małgorzata Nowacka, Rosana Colussi, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104208-104208
Closed Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Pulsed electric field technology in vegetable and fruit juice processing: A review
Iuri Procopio Castro Brito, Eric Keven Silva
Food Research International (2024) Vol. 184, pp. 114207-114207
Closed Access | Times Cited: 36
Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging
Hadis Rostamabadi, İlkem Demirkesen, Rosana Colussi, et al.
Food Frontiers (2024) Vol. 5, Iss. 2, pp. 350-391
Open Access | Times Cited: 23
Modification of soy protein isolate and pea protein isolate by high voltage dielectric barrier discharge (DBD) atmospheric cold plasma: Comparative study on structural, rheological and techno-functional characteristics
Srutee Rout, Prem Prakash Srivastav
Food Chemistry (2024) Vol. 447, pp. 138914-138914
Closed Access | Times Cited: 23
The formation, structure, and physicochemical characteristics of starch-lipid complexes and the impact of ultrasound on their properties: A review
Zhaoshi Chen, Aijun Hu, Aaysha Ihsan, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104515-104515
Closed Access | Times Cited: 19
Improving physicochemical and nutritional attributes of rice starch through green modification techniques
Hadis Rostamabadi, Meral Yıldırım-Yalçın, İlkem Demirkesen, et al.
Food Chemistry (2024) Vol. 458, pp. 140212-140212
Closed Access | Times Cited: 19
Bio-based composite active film/coating from deccan hemp seed protein, taro starch and leaf extract: Characterizations and application in grapes
Dibya Ranjan Dash, Sushil Kumar Singh, Poonam Singha
Sustainable Chemistry and Pharmacy (2024) Vol. 39, pp. 101609-101609
Closed Access | Times Cited: 12
Sustainable valorization of jojoba oilcake: Pressing method-dependent protein stability and functionality for food applications
Nevetha Ravindran, Sushil Kumar Singh, Poonam Singha
Biomass and Bioenergy (2025) Vol. 194, pp. 107660-107660
Closed Access | Times Cited: 1
Advancements in sustainable food packaging: A comprehensive review on utilization of nanomaterials, machine learning and deep learning
Pratik Madhukar Gorde, Dibya Ranjan Dash, Sushil Kumar Singh, et al.
Sustainable Chemistry and Pharmacy (2024) Vol. 39, pp. 101619-101619
Closed Access | Times Cited: 7
Effect of atmospheric cold plasma pretreatment on the formation of ternary complexes among wheat starch, β-lactoglobulin and fatty acids with different chain lengths
Yizhe Yan, Ziyu Wang, Shuyang Liu, et al.
Food Chemistry (2025) Vol. 471, pp. 142798-142798
Closed Access
Deccan Hemp (Hibiscus cannabinus) Seed as a Sustainable Protein Source: Impact of Ultrasound Coupled Alkaline Extraction on Structural, Functional, Nutritional, and Rheological Properties
Dibya Ranjan Dash, Sushil Kumar Singh, Poonam Singha
Food Chemistry Advances (2025), pp. 100911-100911
Open Access
Optimized application of UV-C radiation in human milk: Combined effects on microbiological control of total coliforms and Lactobacillus spp., and the quality of fatty acids and minerals
Cintia Stefhany Ripke Ferreira, Eloize Silva Alves, Amanda Gouveia Mizuta, et al.
Journal of Food Composition and Analysis (2025), pp. 107332-107332
Closed Access
Cold Plasma-Induced Modulation of Protein and Lipid Macromolecules: A Review
Srutee Rout, Pradeep Kumar Panda, Pranjyan Dash, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 4, pp. 1564-1564
Open Access
Effects of Ultrasonic Treatment on Protein in Goat Milk: Changes in Structure and Function and Enhancement of Heat-Sterilized Protein Function
Yutong Ma, Rui Li, Shan Qian, et al.
International Dairy Journal (2025), pp. 106224-106224
Closed Access
Impact of ultrasound-assisted intermittent hydration during pumpkin seed germination on the structure, nutritional, bioactive, physical and techno-functional properties of flours
Flaviana Coelho Pacheco, Irene Andressa, Ana Flávia Coelho Pacheco, et al.
LWT (2025), pp. 117654-117654
Open Access
Ultrasound‐induced food protein‐stabilized emulsions: Exploring the governing principles from the protein structural perspective
Lei Zhou, Israq Ali, Sivakumar Manickam, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Designing electrospun fibers for encapsulation of polyphenols
İlkem Demirkesen, Leyla Nesrin Kahyaoğlu
Elsevier eBooks (2025), pp. 95-110
Closed Access
Electrosprayed particles for encapsulation of phenolic components
Selin Şahin, Ebru Kurtulbaş, İrem Toprakçı, et al.
Elsevier eBooks (2025), pp. 171-189
Closed Access
Application of electrospun/electrosprayed bioactive-loaded structures in films and coatings
Rosana Colussi, Estefânia Júlia Dierings de Souza, Cristina Jansen-Alves, et al.
Elsevier eBooks (2025), pp. 313-342
Closed Access
Electrospun fiber-based delivery of carotenoids
Carol López de Dicastillo, Cristina Muñoz‐Shugulí, Cristian Patiño Vidal, et al.
Elsevier eBooks (2025), pp. 151-167
Closed Access
Electrosprayed particles for improved delivery of carotenoids, vitamins, and minerals
Sebahat Öztekin, Zahra Najafi, Turgay Çetinkaya, et al.
Elsevier eBooks (2025), pp. 191-215
Closed Access
Effect of Pulsed Light Treatment on 4 °C Refrigerated Atlantic Salmon (Salmo salar) Quality: Shelf Life, Microbial Community Changes, and Antimicrobial Mechanisms
Guixin Han, Yiyi Wang, Ke Li, et al.
Food Control (2025), pp. 111342-111342
Closed Access
Proximate, pasting, microstructural and sensory properties of gluten‐free pasta from high‐quality provitamin A cassava and Bambara nut flour composites
Modupeola A. Oguntoye, Esther O. Kilanko, Abiodun Adekunle Olapade
Journal of the Science of Food and Agriculture (2025)
Closed Access
Enhancing bioavailability and functionality of plant peptides and proteins: A review of novel strategies for food and pharmaceutical applications
Salumu Masuwa Shadrack, Yezhi Wang, Shichao Mi, et al.
Food Chemistry (2025), pp. 144440-144440
Closed Access
Innovative non-thermal processing: Unraveling structural and functional transformations in food macromolecules—Starch, proteins, and lipids
Hanbing Jia, Feiyue Ren, Hongzhi Liu
Food Research International (2025), pp. 116500-116500
Closed Access
High pressure processing of glutinous Rice starch complexed with Buddleja officinalis maxim. Extract: Structural stability and digestibility improvements
Qingyun Yue, Yijin Peng, Zi Li, et al.
International Journal of Biological Macromolecules (2025), pp. 143454-143454
Closed Access
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