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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:

Application of pulsed electric field and drying temperature response on the thermodynamic and thermal properties of red rice starch (Oryza Sativa L.)
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Carlos Eduardo de Araújo Padilha, et al.
Journal of Food Process Engineering (2022) Vol. 45, Iss. 2
Closed Access | Times Cited: 15

Showing 15 citing articles:

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: 44
Starch as edible ink in 3D printing for food applications: a review
Yuanhui Chen, David Julian McClements, Xinwen Peng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 456-471
Closed Access | Times Cited: 46
Novel thermal and non-thermal millet processing technologies: advances and research trends
T. Jayasree Joshi, Shagolshem Mukta Singh, P. Srinivasa Rao
European Food Research and Technology (2023) Vol. 249, Iss. 5, pp. 1149-1160
Closed Access | Times Cited: 28
Drying of Curcuma longa L. slices by refractance window: Effect of temperature on thermodynamic properties and mass transfer parameters
Natasha Cunha, Luiza Helena Meller da Silva, Antônio Manoel da Cruz Rodrigues
Heat and Mass Transfer (2024) Vol. 60, Iss. 4, pp. 617-626
Closed Access | Times Cited: 7
Effect of pulse electric field (PEF) intensity combined with drying temperature on mass transfer, functional properties, and in vitro digestibility of dehydrated mango peels
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Ana Carla de Oliveira Brito, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 5, pp. 5219-5233
Closed Access | Times Cited: 16
Red rice starch modification - Combination of the non-thermal method with a pulsed electric field (PEF) and enzymatic method using α-amylase
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Cecília Elisa de Sousa Muniz, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127030-127030
Closed Access | Times Cited: 14
Starch modification and its application in Pickering emulsion stabilization: a review
Raphael Lucas Jacinto Almeida, Shênia Santos Monteiro, Newton Carlos Santos, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4984-5003
Closed Access | Times Cited: 4
Dual modification of red rice starch: Combining hydrothermal pretreatment with acid hydrolysis for the production of nanomaterials
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Waleska Rayane Dantas Bezerra de Medeiros, et al.
Chemical Engineering and Processing - Process Intensification (2025), pp. 110292-110292
Closed Access
Optimizing Processing Sequences in Combined Techniques for Rice Starch Modification: A Mini Review of Current Understanding
Jingxian An, Zhipeng Zhang, Yuan Yao
Journal of Cereal Science (2025), pp. 104179-104179
Closed Access
The impact of the pulsed electric field on the structural, morphological, functional, textural, and rheological properties of red rice starch (Oryza sativa)
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, João Vítor Fonseca Feitoza, et al.
Journal of Food Process Engineering (2022) Vol. 45, Iss. 11
Closed Access | Times Cited: 14
Combined effects of high hydrostatic pressure and pulsed electric fields on quinoa starch: Analysis of microstructure, morphology, thermal, and pasting properties
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Marcelo da Silva Pedro, et al.
Food Chemistry (2024) Vol. 460, pp. 140826-140826
Closed Access | Times Cited: 2
Impact of Treatment with Superheated Steam on the Structural, Thermal, and Functional Characteristics of Quinoa Starch
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Iêda Letícia de Souza Ferreira, et al.
Starch - Stärke (2023) Vol. 75, Iss. 11-12
Closed Access | Times Cited: 6
Application of microwave-assisted freeze–thaw pretreatment in kiwi drying: mass transfer, X-ray diffraction and bioaccessibility of phenolic compounds
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Maria Monique Tavares Saraiva, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3523-3533
Closed Access | Times Cited: 3
Characterization and Evaluation of Heat–Moisture-Modified Black and Red Rice Starch: Physicochemical, Microstructural, and Functional Properties
Victor Herbert de Alcântara Ribeiro, Mário Eduardo Rangel Moreira Cavalcanti Mata, Raphael Lucas Jacinto Almeida, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4222-4222
Open Access | Times Cited: 1
Thermodynamic, Thermal, Structural Properties and In Vitro Digestibility of Basmati Rice Starch Subjected to α‐Amylase
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, João Vítor Fonseca Feitoza, et al.
Starch - Stärke (2022) Vol. 75, Iss. 1-2
Closed Access | Times Cited: 2
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