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:
Optimization and Effect of Water Hardness for the Production of Slightly Acidic Electrolyzed Water on Sanitization Efficacy
Pianpian Yan, Hyeon-Yeong Jo, Ramachandran Chelliah, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 9
Pianpian Yan, Hyeon-Yeong Jo, Ramachandran Chelliah, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 9
Showing 9 citing articles:
Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review
Yiqun Zhu, Mengqing Gu, Yu‐Han Su, et al.
Meat Science (2024) Vol. 213, pp. 109481-109481
Closed Access | Times Cited: 18
Yiqun Zhu, Mengqing Gu, Yu‐Han Su, et al.
Meat Science (2024) Vol. 213, pp. 109481-109481
Closed Access | Times Cited: 18
Antibacterial mechanism of slightly acidic electrolyzed water against Pseudomonas arsenicoxydans A1 from greater amberjack (Seriola dumerili)
Hongliang Zhong, Yinglin Liu, Shuai Wei, et al.
LWT (2024) Vol. 194, pp. 115814-115814
Open Access | Times Cited: 7
Hongliang Zhong, Yinglin Liu, Shuai Wei, et al.
LWT (2024) Vol. 194, pp. 115814-115814
Open Access | Times Cited: 7
Application of Slightly Acidic Electrolyzed Water as a Potential Sanitizer in the Food Industry
Abdulsudi Issa-Zacharia
Journal of Food Quality (2024) Vol. 2024, pp. 1-18
Open Access | Times Cited: 7
Abdulsudi Issa-Zacharia
Journal of Food Quality (2024) Vol. 2024, pp. 1-18
Open Access | Times Cited: 7
Effects of Slightly Acidic Electrolyzed Water on the Quality of Fresh-Cut Apple
Qing Gao, Ziyi Yang, Baoliang Bi, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 39-39
Open Access | Times Cited: 23
Qing Gao, Ziyi Yang, Baoliang Bi, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 39-39
Open Access | Times Cited: 23
Bacterial Spore Inactivation Technology in Solid Foods: A Review
Tian Maojin, Zhou Zheng, Ying Hu, et al.
Journal of Food Protection (2025), pp. 100479-100479
Open Access
Tian Maojin, Zhou Zheng, Ying Hu, et al.
Journal of Food Protection (2025), pp. 100479-100479
Open Access
Stability and Antibiofilm Efficiency of Slightly Acidic Electrolyzed Water Against Mixed-Species of Listeria monocytogenes and Staphylococcus aureus
Pianpian Yan, Ramachandran Chelliah, Kyoung-hee Jo, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 18
Pianpian Yan, Ramachandran Chelliah, Kyoung-hee Jo, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 18
Effect of Bamboo Charcoal on pH and Hardware in Dailed Well Water
Lensoni Lensoni, T. Karma, Irlan Wilianda
Jurnal Penelitian Pendidikan IPA (2023) Vol. 9, Iss. 3, pp. 1129-1134
Open Access | Times Cited: 4
Lensoni Lensoni, T. Karma, Irlan Wilianda
Jurnal Penelitian Pendidikan IPA (2023) Vol. 9, Iss. 3, pp. 1129-1134
Open Access | Times Cited: 4
Kinetics of sterilization of atomized slightly acidic electrolyzed water on tableware
Wanxin Zhao, Qing Gao, Yu Cao, et al.
Heliyon (2024) Vol. 10, Iss. 2, pp. e24721-e24721
Open Access | Times Cited: 1
Wanxin Zhao, Qing Gao, Yu Cao, et al.
Heliyon (2024) Vol. 10, Iss. 2, pp. e24721-e24721
Open Access | Times Cited: 1
Structural insights on anti-biofilm mechanism of heated slightly acidic electrolyzed water technology against multi-resistant Staphylococcus aureus biofilm on food contact surface
Pianpian Yan, Ramachandran Chelliah, Kyoung hee Jo, et al.
Deleted Journal (2023) Vol. 13, Iss. 3, pp. 1556-1566
Open Access
Pianpian Yan, Ramachandran Chelliah, Kyoung hee Jo, et al.
Deleted Journal (2023) Vol. 13, Iss. 3, pp. 1556-1566
Open Access
