Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO2
António Morata, B. Güamis
Frontiers in Nutrition (2020) Vol. 7
Open Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application
Noelia Tena, Agustín G. Asuero
Antioxidants (2022) Vol. 11, Iss. 2, pp. 286-286
Open Access | Times Cited: 90
High-pressure treatments for better quality clean-label juices and beverages: Overview and advances
Ume Roobab, Muhammad Asim Shabbir, Abdul Waheed Khan, et al.
LWT (2021) Vol. 149, pp. 111828-111828
Closed Access | Times Cited: 75
Non-thermal emerging processing Technologies: Mitigation of microorganisms and mycotoxins, sensory and nutritional properties maintenance in clean label fruit juices
Simone J.S. Lopes, Anderson S. Sant’Ana, Luísa Freire
Food Research International (2023) Vol. 168, pp. 112727-112727
Closed Access | Times Cited: 23
Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review
Ume Roobab, Muhammad Inam‐Ur‐Raheem, Abdul Waheed Khan, et al.
Food Reviews International (2021) Vol. 39, Iss. 2, pp. 970-991
Closed Access | Times Cited: 39
Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages
Ancuța-Liliana Keșa, Carmen Rodica Pop, Elena Mudura, et al.
Plants (2021) Vol. 10, Iss. 11, pp. 2263-2263
Open Access | Times Cited: 39
Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins
António Morata, Carlos Escott, Iris Loira, et al.
Antioxidants (2021) Vol. 10, Iss. 12, pp. 1863-1863
Open Access | Times Cited: 36
Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine
Cristian Vaquero, Carlos Escott, Iris Loira, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 3, pp. 620-634
Open Access | Times Cited: 24
Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking
Ricardo Vejarano, Mariano Luján-Corro
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 23
Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice
Zhiwei Zhang, Meiyue Zhang, Zhenhong Gao, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2125-2125
Open Access | Times Cited: 5
Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines
António Morata, Iris Loira, Carmen González, et al.
Molecules (2021) Vol. 26, Iss. 15, pp. 4571-4571
Open Access | Times Cited: 31
Effect of Non-Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine
Aikaterini Tzamourani, Alexandra Evangelou, George Ntourtoglou, et al.
Applied Sciences (2024) Vol. 14, Iss. 4, pp. 1522-1522
Open Access | Times Cited: 4
Quality evaluation of delavayi juice pasteurized using a novel continuous high pressure processing technology: A combined numerical simulation and experimental analysis
Shao-ying Zhang, Chaofan Guo, Sakamon Devahastin, et al.
LWT (2025), pp. 117481-117481
Open Access
Emerging Processes and Biotechnologies for Antimicrobial Packaging of Beverages
António Morata, Felipe Palomero, Iris Loira, et al.
Elsevier eBooks (2025), pp. 365-376
Closed Access
Influence of ultra-high pressure homogenization (UHPH) in the fermentability of Tempranillo musts by Saccharomyces and non-Saccharomyces
Carlos Escott, Cristian Vaquero, Iris Loira, et al.
LWT (2025), pp. 117746-117746
Open Access
Inhibitory activity of Moringa oleifera seed oil nanoemulsion against Staphylococcus aureus and its application in chicken meat preservation
Shu‐Yun Ma, Lingfei Li, Jing Qu, et al.
Food Bioscience (2025), pp. 106662-106662
Closed Access
Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins
António Morata, Juan Manuel del Fresno, Mohsen Gavahian, et al.
Antioxidants (2023) Vol. 12, Iss. 9, pp. 1746-1746
Open Access | Times Cited: 7
Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2
Carlos Escott, Cristian Vaquero, Juan Manuel del Fresno, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 2, pp. 437-446
Open Access | Times Cited: 2
Recent advances in physical/chemical methods as alternatives to SO2 for winemaking: Principles, challenges and perspectives
Xiaoqin Feng, Yifan Dong, Yuanxin Feng, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 97, pp. 103839-103839
Closed Access | Times Cited: 2
Application of multiple ultra-high-pressure homogenization to the pasteurization process of Japanese rice wine, sake
Gen-ya Arakawa, Kenji Yokoi
Journal of Bioscience and Bioengineering (2023) Vol. 136, Iss. 2, pp. 117-122
Closed Access | Times Cited: 6
Leveraging new opportunities and advances in high‐pressure homogenization to design non‐dairy foods
I. Sherman, Addanki Mounika, Davanam Srikanth, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 6
Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming
Piergiorgio Comuzzo, Juan Manuel del Fresno, Sabrina Voce, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 5
New Advances in Saccharomyces

IntechOpen eBooks (2023)
Open Access | Times Cited: 5
Use of UHPH to Sterilize Grape Juices and to Facilitate the Implantation of Saccharomyces and Other Emerging Fermentation Biotechnologies in Wines
António Morata, Carlos Escott, Juan Manuel del Fresno, et al.
IntechOpen eBooks (2024)
Open Access | Times Cited: 1
Non-Thermal Technology Approaches to Improve Extraction, Fermentation, Microbial Stability, and Aging in the Winemaking Process
Katarina Perić, Marina Tomašević, Natka Ćurko, et al.
Applied Sciences (2024) Vol. 14, Iss. 15, pp. 6612-6612
Open Access | Times Cited: 1
Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree
G. Barros, F. T. S. Silva, Ronaldo Soares Teixeira, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 1315-1346
Open Access | Times Cited: 1
Page 1 - Next Page

Scroll to top