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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.

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Showing 1-25 of 37 citing articles:

Pulsed electric field technology in vegetable and fruit juice processing: A review
Iuri Procopio Castro Brito, Eric Keven Silva
Food Research International (2024) Vol. 184, pp. 114207-114207
Closed Access | Times Cited: 36
Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance
Teresa Pinto, Alice Vilela, Fernanda Cosme
Beverages (2022) Vol. 8, Iss. 2, pp. 33-33
Open Access | Times Cited: 43
Factors affecting aroma compounds in orange juice and their sensory perception: A review
Xin Pan, Shuang Bi, Fei Lao, et al.
Food Research International (2023) Vol. 169, pp. 112835-112835
Closed Access | Times Cited: 32
Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements
Muhammad Umair, Sidra Jabeen, Zekai Ke, et al.
Ultrasonics Sonochemistry (2022) Vol. 86, pp. 105999-105999
Open Access | Times Cited: 37
Inactivation of microorganisms in foods by electric field processing: A review
Zitao Zheng, Yamei Jin, Lingtao Zhang, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101109-101109
Open Access | Times Cited: 8
Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat
Ume Roobab, Bo-Ru Chen, Ghulam Muhammad Madni, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106919-106919
Open Access | Times Cited: 7
Evaluation of pulsed electric field and high-pressure processing on the overall quality of refrigerated Concord grape juice
Yuanyuan Li, Olga I. Padilla‐Zakour
LWT (2024) Vol. 198, pp. 116002-116002
Open Access | Times Cited: 6
New Trends in the Use of Volatile Compounds in Food Packaging
Ana Beltrán Sanahuja, Arantzazu Valdés
Polymers (2021) Vol. 13, Iss. 7, pp. 1053-1053
Open Access | Times Cited: 40
Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals
Rai Naveed Arshad, Zulkurnain Abdul‐Malek, Ume Roobab, et al.
Food Chemistry X (2022) Vol. 16, pp. 100516-100516
Open Access | Times Cited: 27
Evaluation of Pulsed Electric Field and Conventional Thermal Processing for Microbial Inactivation in Thai Orange Juice
Chatchawan Kantala, Supakiat Supasin, Panich Intra, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1102-1102
Open Access | Times Cited: 24
Emerging non‐thermal technologies for enhanced quality and safety of fruit juices
Donald Lyngdoh Nonglait, Salman M. Chukkan, Shalini S. Arya, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 10, pp. 6368-6377
Closed Access | Times Cited: 23
The science behind physical field technologies for improved extraction of juices with enhanced quality attributes
Muhammad Talha Afraz, Xindong Xu, Xin‐An Zeng, et al.
Food Physics (2024) Vol. 1, pp. 100008-100008
Open Access | Times Cited: 5
Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products
Aswathi Soni, Gale Brightwell
Foods (2022) Vol. 11, Iss. 12, pp. 1811-1811
Open Access | Times Cited: 21
Effect of Pasteurization by Moderate Intensity Pulsed Electric Fields (PEF) Treatment Compared to Thermal Treatment on Quality Attributes of Fresh Orange Juice
R.A.H. Timmermans, Wibke S. U. Roland, Kees van Kekem, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3360-3360
Open Access | Times Cited: 19
A review on the impact of physical, chemical, and novel treatments on the quality and microbial safety of fruits and vegetables
Akuleti Saikumar, Anupama Singh, Ankita Dobhal, et al.
Systems Microbiology and Biomanufacturing (2023) Vol. 4, Iss. 2, pp. 575-597
Closed Access | Times Cited: 12
Understanding citrus aroma: Changes induced by postharvest treatments of fresh fruit
Shuxun Liu, Yimin Cai, Ying Lou, et al.
Postharvest Biology and Technology (2025) Vol. 224, pp. 113491-113491
Closed Access
Using a combined Volatilomics and Sensomics approach to identify candidate markers for the differentiation of variously preserved not from concentrate (NFC) Orange juices
Eva Bauersachs, Andreas Dunkel, Veronika Mall, et al.
Food Chemistry (2025), pp. 143966-143966
Open Access
Sustainable food chains designed for optimised resource use: Optimising downscaled food chains for sustainable resource use: A comprehensive case study on tomato juice
Beatriz Q. Silva, Eva Kancirova, Milena Zdravkovic, et al.
Journal of Cleaner Production (2024) Vol. 450, pp. 141879-141879
Open Access | Times Cited: 3
Impact of Non-Thermal Technologies on the Quality of Nuts: A Review
Paola Sánchez‐Bravo, Luis Noguera‐Artiaga, Vicente M. Gómez‐López, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3891-3891
Open Access | Times Cited: 13
A multi-electrode system for Pulsed Electric Field treatment chamber
T. Roosefert Mohan, K. J. Suja, K. V. N. Sunitha
Journal of Food Engineering (2024) Vol. 371, pp. 111995-111995
Closed Access | Times Cited: 2
Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Citrus paradisi Mac. cv. Cocktail) juice: A combination of UPLC-MS/MS and gas chromatography ion mobility spectrometry analysis
Xuedan Cao, Ru ShuiJiang, Xiugui Fang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 9
Effect of pulsed electric field on physicochemical properties of rice and black gram fermented batter
P. K. Dubey, K. Suresh Kumar, Ashish Rawson, et al.
Journal of Food Process Engineering (2023) Vol. 46, Iss. 9
Closed Access | Times Cited: 4
Inhibition of undesirable flavor compounds and lipid oxidation in infant nutrition powder using kiwifruit powder, orange powder and quinoa flour-based formulations
Yuanhong Gao, Libo Qi, Chunyan Zhu, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4457-4471
Closed Access | Times Cited: 1
Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives
Pui Yee Lee, Sze Ying Leong, Indrawati Oey
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 6925-6943
Open Access | Times Cited: 1
Tìm hiểu ảnh hưởng của phương pháp thanh trùng đến chất lượng nước rau quả: A Review
Lê Thị Thu Hương, Nguyễn Thị Tâm, Đào Thị Thu Hiền
Tạp chí Khoa học Lạc Hồng (2024) Vol. 2, Iss. 16, pp. 97-104
Closed Access | Times Cited: 1
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