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:
Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains
Dietrich Knorr, Mary Ann Augustin, Brijesh K. Tiwari
Frontiers in Nutrition (2020) Vol. 7
Open Access | Times Cited: 73
Dietrich Knorr, Mary Ann Augustin, Brijesh K. Tiwari
Frontiers in Nutrition (2020) Vol. 7
Open Access | Times Cited: 73
Showing 1-25 of 73 citing articles:
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: 146
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: 146
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: 91
Abdo Hassoun, Sandeep Jagtap, Hana Trollman, et al.
Food Control (2022) Vol. 145, pp. 109507-109507
Open Access | Times Cited: 91
Nanomaterials: A critical review of impact on food quality control and packaging
Yasmin Abdul Wahab, Lina A. Al-Ani, Ibrahim Khalil, et al.
Food Control (2024) Vol. 163, pp. 110466-110466
Closed Access | Times Cited: 16
Yasmin Abdul Wahab, Lina A. Al-Ani, Ibrahim Khalil, et al.
Food Control (2024) Vol. 163, pp. 110466-110466
Closed Access | Times Cited: 16
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: 101
Dietrich Knorr, Mary Ann Augustin
Trends in Food Science & Technology (2020) Vol. 108, pp. 103-110
Closed Access | Times Cited: 101
Effect of food processing on antioxidants, their bioavailability and potential relevance to human health
Gamze Toydemir, Büşra Gültekin Subaşı, Robert D. Hall, et al.
Food Chemistry X (2022) Vol. 14, pp. 100334-100334
Open Access | Times Cited: 57
Gamze Toydemir, Büşra Gültekin Subaşı, Robert D. Hall, et al.
Food Chemistry X (2022) Vol. 14, pp. 100334-100334
Open Access | Times Cited: 57
Freeze-dried snacks obtained from frozen vegetable by-products and apple pomace – Selected properties, energy consumption and carbon footprint
Magdalena Karwacka, Agnieszka Ciurzyńska, Sabina Galus, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 77, pp. 102949-102949
Closed Access | Times Cited: 46
Magdalena Karwacka, Agnieszka Ciurzyńska, Sabina Galus, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 77, pp. 102949-102949
Closed Access | Times Cited: 46
Towards a sustainable food system by design using faba bean protein as an example
Mary Ann Augustin, Martin Cole
Trends in Food Science & Technology (2022) Vol. 125, pp. 1-11
Open Access | Times Cited: 44
Mary Ann Augustin, Martin Cole
Trends in Food Science & Technology (2022) Vol. 125, pp. 1-11
Open Access | Times Cited: 44
Sustainable transformation agenda for enhanced global food and nutrition security: a narrative review
Oluwatoyin Oluwole, Olubunmi Ibidapo, Temiloluwa Adebola Arowosola, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 26
Oluwatoyin Oluwole, Olubunmi Ibidapo, Temiloluwa Adebola Arowosola, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 26
Unveiling Digital Transformation: A Catalyst for Enhancing Food Security and Achieving Sustainable Development Goals at the European Union Level
Anca Antoaneta Vărzaru
Foods (2024) Vol. 13, Iss. 8, pp. 1226-1226
Open Access | Times Cited: 12
Anca Antoaneta Vărzaru
Foods (2024) Vol. 13, Iss. 8, pp. 1226-1226
Open Access | Times Cited: 12
Global missions and the critical needs of food science and technology
Peter J. Lillford, Anne‐Marie Hermansson
Trends in Food Science & Technology (2020) Vol. 111, pp. 800-811
Closed Access | Times Cited: 67
Peter J. Lillford, Anne‐Marie Hermansson
Trends in Food Science & Technology (2020) Vol. 111, pp. 800-811
Closed Access | Times Cited: 67
Functional Food in Relation to Gastroesophageal Reflux Disease (GERD)
Yedi Herdiana
Nutrients (2023) Vol. 15, Iss. 16, pp. 3583-3583
Open Access | Times Cited: 21
Yedi Herdiana
Nutrients (2023) Vol. 15, Iss. 16, pp. 3583-3583
Open Access | Times Cited: 21
Goals in Nutrition Science 2020-2025
Josep Bassaganya‐Riera, Elliot M. Berry, Ellen E. Blaak, et al.
Frontiers in Nutrition (2021) Vol. 7
Open Access | Times Cited: 37
Josep Bassaganya‐Riera, Elliot M. Berry, Ellen E. Blaak, et al.
Frontiers in Nutrition (2021) Vol. 7
Open Access | Times Cited: 37
Impact of cavitation on the structure and functional quality of extracted protein from food sources – An overview
Hina Kamal, Asgar Ali, Sivakumar Manickam, et al.
Food Chemistry (2022) Vol. 407, pp. 135071-135071
Open Access | Times Cited: 25
Hina Kamal, Asgar Ali, Sivakumar Manickam, et al.
Food Chemistry (2022) Vol. 407, pp. 135071-135071
Open Access | Times Cited: 25
The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review
Haijing Li, Xue Bai, Ying Li, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 16, pp. 5220-5241
Closed Access | Times Cited: 23
Haijing Li, Xue Bai, Ying Li, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 16, pp. 5220-5241
Closed Access | Times Cited: 23
Food processing: Legacy, significance and challenges
Dietrich Knorr
Trends in Food Science & Technology (2023) Vol. 143, pp. 104270-104270
Closed Access | Times Cited: 16
Dietrich Knorr
Trends in Food Science & Technology (2023) Vol. 143, pp. 104270-104270
Closed Access | Times Cited: 16
Effects of thermal processing on natural antioxidants in fruits and vegetables
Yingying Wu, Yanan Liu, Yuanqiang Jia, et al.
Food Research International (2024) Vol. 192, pp. 114797-114797
Closed Access | Times Cited: 5
Yingying Wu, Yanan Liu, Yuanqiang Jia, et al.
Food Research International (2024) Vol. 192, pp. 114797-114797
Closed Access | Times Cited: 5
Understanding the Dynamics of e-WOM in Food Delivery Services: A SmartPLS Analysis of Consumer Acceptance
Daniel Boldureanu, Ioana Guțu, Gabriela Boldureanu
Journal of theoretical and applied electronic commerce research (2025) Vol. 20, Iss. 1, pp. 18-18
Open Access
Daniel Boldureanu, Ioana Guțu, Gabriela Boldureanu
Journal of theoretical and applied electronic commerce research (2025) Vol. 20, Iss. 1, pp. 18-18
Open Access
Ultra-processed food consumption affects structural integrity of feeding-related brain regions independent of and via adiposity
Filip Morys, Arsene Kanyamibwa, Daniel Fängström, et al.
npj Metabolic Health and Disease (2025) Vol. 3, Iss. 1
Open Access
Filip Morys, Arsene Kanyamibwa, Daniel Fängström, et al.
npj Metabolic Health and Disease (2025) Vol. 3, Iss. 1
Open Access
Food processing and sustainability: Exploring new multidisciplinary perspectives
Anthony Fardet, Mike Boland, Hoang Hong-Minh, et al.
Global Food Security (2025) Vol. 45, pp. 100855-100855
Closed Access
Anthony Fardet, Mike Boland, Hoang Hong-Minh, et al.
Global Food Security (2025) Vol. 45, pp. 100855-100855
Closed Access
Healthy food innovation in sustainable food system 4.0: integration of entrepreneurship, research, and education
Amauri Rosenthal, Andréa Madalena Maciel Guedes, K. M. O. dos Santos, et al.
Current Opinion in Food Science (2021) Vol. 42, pp. 215-223
Closed Access | Times Cited: 25
Amauri Rosenthal, Andréa Madalena Maciel Guedes, K. M. O. dos Santos, et al.
Current Opinion in Food Science (2021) Vol. 42, pp. 215-223
Closed Access | Times Cited: 25
Preserving the food preservation legacy
Dietrich Knorr, Mary Ann Augustin
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 28, pp. 9519-9538
Closed Access | Times Cited: 17
Dietrich Knorr, Mary Ann Augustin
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 28, pp. 9519-9538
Closed Access | Times Cited: 17
Expanding our food supply: underutilized resources and resilient processing technologies
Dietrich Knorr, Mary Ann Augustin
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 3
Dietrich Knorr, Mary Ann Augustin
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 3
Plant-based proteins as a food source and plant growth biostimulants
Oksana Sytar, Katarína Olšovská
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 3
Oksana Sytar, Katarína Olšovská
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 3
Food systems at a watershed: Unlocking the benefits of technology and ecosystem symbioses
Dietrich Knorr, Mary Ann Augustin
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 22, pp. 5680-5697
Closed Access | Times Cited: 13
Dietrich Knorr, Mary Ann Augustin
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 22, pp. 5680-5697
Closed Access | Times Cited: 13
The In Vitro, Ex Vivo, and In Vivo Effect of Edible Oils: A Review on Cell Interactions
Ioannis Tsamesidis, Eleni P. Kalogianni
Pharmaceutics (2023) Vol. 15, Iss. 3, pp. 869-869
Open Access | Times Cited: 7
Ioannis Tsamesidis, Eleni P. Kalogianni
Pharmaceutics (2023) Vol. 15, Iss. 3, pp. 869-869
Open Access | Times Cited: 7
