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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 High-Pressure Homogenization on the Extractability and Stability of Phytochemicals
Shireena Xhiang Mun Yong, Cher Pin Song, Wee Sim Choo
Frontiers in Sustainable Food Systems (2021) Vol. 4
Open Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Valuable pigments from microalgae: phycobiliproteins, primary carotenoids, and fucoxanthin
Graziella Chini Zittelli, Rosaria Lauceri, Cecilia Faraloni, et al.
Photochemical & Photobiological Sciences (2023) Vol. 22, Iss. 8, pp. 1733-1789
Open Access | Times Cited: 70
Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing
Yanpei Chen, Tarun Belwal, Yanqun Xu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 27, pp. 8639-8671
Closed Access | Times Cited: 62
A Comprehensive Overview of Tomato Processing By-Product Valorization by Conventional Methods versus Emerging Technologies
Elham Eslami, Serena Carpentieri, Gianpiero Pataro, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 166-166
Open Access | Times Cited: 35
Levels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion – The impact of adding nitrite and spinach (Spinacia oleracea L.)
Agnieszka Anna Niklas, Grethe Iren A. Borge, Rune Rødbotten, et al.
Food Research International (2023) Vol. 166, pp. 112595-112595
Open Access | Times Cited: 15
Impact of processing on the production of a carotenoid-rich Cucurbita maxima cv. Hokkaido pumpkin juice
Sharmaine Atencio, S.H.E. Verkempinck, Tom Bernaerts, et al.
Food Chemistry (2022) Vol. 380, pp. 132191-132191
Closed Access | Times Cited: 20
Natural preservatives for beverages
Mitali Madhumita, C. Rohini
Elsevier eBooks (2025), pp. 291-308
Closed Access
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
Applications of High Pressure Homogenization in Food Industry for Ensuring Quality and Safety
Anu Chandel, Janifer Raj Xavier, O. P. Chauhan
Journal of Food Process Engineering (2025) Vol. 48, Iss. 4
Closed Access
Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies
Elif Gökçen Ateş, Murad Bal, Melis Cetin Karasu, et al.
Food Engineering Reviews (2025)
Open Access
Exploring the Potential of Nanoemulgels for Dermatological Disorders
Umar Abbasi, Mohammad Imran Khan, Mahak Fatima, et al.
Journal of drug targeting (2025), pp. 1-41
Closed Access
Recent Advances in the Valorization of Algae Polysaccharides for Food and Nutraceutical Applications: a Review on the Role of Green Processing Technologies
Joana S. Gomes-Dias, J. A. Teixeira, Crístina M.R. Rocha
Food and Bioprocess Technology (2022) Vol. 15, Iss. 9, pp. 1948-1976
Closed Access | Times Cited: 18
Effects of high-pressure homogenization extraction on the physicochemical properties and antioxidant activity of large-leaf yellow tea polysaccharide conjugates
Cancan Zhou, Yuzhe Huang, Jielin Chen, et al.
Process Biochemistry (2022) Vol. 122, pp. 87-94
Closed Access | Times Cited: 18
Carotenoid fates in plant foods: Chemical changes from farm to table and nutrition
Yanqi Wang, Feilong Yang, Ting Liu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 5, pp. 1237-1255
Closed Access | Times Cited: 14
Micronization enhanced extractability of polyphenols and anthocyanins in tart cherry puree
Nishtha Lukhmana, Fanbin Kong, Rakesh K. Singh
Food Bioscience (2022) Vol. 50, pp. 102063-102063
Closed Access | Times Cited: 11
Extraction of Sesquiterpene Lactones from Inula helenium Roots by High-Pressure Homogenization and Effects on Antimicrobial, Antioxidant, and Antiglycation Activities
Fahriye Şeyma Özcan, Nihat Ali Özcan, Hilal Dikmen, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 4071-4082
Open Access | Times Cited: 2
High‐Pressure Homogenization of Pomegranate Juice: Impact on Physicochemical, Antioxidant, Antimicrobial, and In Vitro Bioaccessibility Properties
Emre Turan, Rafet Aslantaş, Jale Bilgin, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 12, pp. 10315-10329
Open Access | Times Cited: 2
Impact of high-pressure homogenization pretreatment on recovery of curcumin from turmeric by different combinations of extraction and drying methods
Ginithillawala Arachchilage Dilukshi Vichakshana, Su Chern Foo, Wee Sim Choo
Innovative Food Science & Emerging Technologies (2022) Vol. 83, pp. 103249-103249
Closed Access | Times Cited: 11
Stability of polyphenols in food processing
Haolin Zhang, Minglong Wang, Jianbo Xiao
Advances in food and nutrition research (2022), pp. 1-45
Closed Access | Times Cited: 10
Brazil Nut (Bertholletia excelsa) Beverage Processed by High-Pressure Homogenization: Changes in Main Components and Antioxidant Capacity during Cold Storage
Wilson Valerio Vasquez-Rojas, Diana Martín, Tiziana Fornari, et al.
Molecules (2023) Vol. 28, Iss. 12, pp. 4675-4675
Open 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
High-Pressure Homogenization for Enhanced Bioactive Recovery from Tomato Processing By-Products and Improved Lycopene Bioaccessibility during In Vitro Digestion
Serena Carpentieri, Giovanna Ferrari, Francesco Donsı̀
Antioxidants (2023) Vol. 12, Iss. 10, pp. 1855-1855
Open Access | Times Cited: 5
High pressure homogenization and retention of bioactive compounds in fruits and vegetables products
OP Chauhan, Avinash Chandel, P. Venkata Smitha, et al.
Food and Humanity (2023) Vol. 1, pp. 1559-1569
Closed Access | Times Cited: 4
Evaluation of the bioprotective potential of gastrointestinal digest fractions of Arthrospira sp. and Nannochloropsis sp. suspensions treated with high pressure homogenisation
Johannes Magpusao, Indrawati Oey, Biniam Kebede
Sustainable Food Technology (2024) Vol. 2, Iss. 1, pp. 222-231
Open Access | Times Cited: 1
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients
Samantha Rossi, Davide Gottardi, Alberto Barbiroli, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 449-449
Open Access | Times Cited: 1
Continuous flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions
Jayashan Adhikari, Rakesh K. Singh, Koushik Adhikari, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 97, pp. 103783-103783
Closed Access | Times Cited: 1
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