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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:

Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0
Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, et al.
Applied Sciences (2022) Vol. 12, Iss. 3, pp. 1703-1703
Open Access | Times Cited: 48

Showing 1-25 of 48 citing articles:

Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors
Abdo Hassoun, Miguel A. Prieto, María Carpena, et al.
Food Research International (2022) Vol. 162, pp. 112068-112068
Closed Access | Times Cited: 154
Food quality 4.0: From traditional approaches to digitalized automated analysis
Abdo Hassoun, Sandeep Jagtap, Guillermo Garcia‐Garcia, et al.
Journal of Food Engineering (2022) Vol. 337, pp. 111216-111216
Open Access | Times Cited: 119
Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research
Shahida Anusha Siddiqui, Oscar Zannou, Ikawati Karim, et al.
Sustainability (2022) Vol. 14, Iss. 16, pp. 10391-10391
Open Access | Times Cited: 118
A circular economy framework for seafood waste valorisation to meet challenges and opportunities for intensive production and sustainability
Ronan Cooney, David Baptista de Sousa, Ana Fernández‐Ríos, et al.
Journal of Cleaner Production (2023) Vol. 392, pp. 136283-136283
Open Access | Times Cited: 112
The fourth industrial revolution in the food industry—part II: Emerging food trends
Abdo Hassoun, Alaa El‐Din A. Bekhit, Anet ­Režek ­Jambrak, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 407-437
Closed Access | Times Cited: 105
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: 92
Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives
Abdo Hassoun, Janna Cropotova, Monica Trif, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 77
Digital transformation in the agri-food industry: recent applications and the role of the COVID-19 pandemic
Abdo Hassoun, H.J.P. Marvin, Yamine Bouzembrak, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 43
Computer vision and deep learning-based approaches for detection of food nutrients/nutrition: New insights and advances
Sushant Kaushal, Dushyanth Kumar Tammineni, Priya Rana, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104408-104408
Closed Access | Times Cited: 22
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs
Jingnan Zhang, Mirja Kaizer Ahmmed, Joe M. Regenstein, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104533-104533
Closed Access | Times Cited: 18
Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry
Noemí Echegaray, Abdo Hassoun, Sandeep Jagtap, et al.
Applied Sciences (2022) Vol. 12, Iss. 14, pp. 6986-6986
Open Access | Times Cited: 62
Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies
Abdo Hassoun, Nour Alhaj Abdullah, Abderrahmane Aït‐Kaddour, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 3, pp. 873-889
Closed Access | Times Cited: 62
Consumer behavior towards nanopackaging - A new trend in the food industry
Shahida Anusha Siddiqui, Oscar Zannou, Nur Alim Bahmid, et al.
Future Foods (2022) Vol. 6, pp. 100191-100191
Closed Access | Times Cited: 45
Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge
Abdo Hassoun, Janna Cropotova, Hana Trollman, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100505-100505
Open Access | Times Cited: 41
Applying innovative technological interventions in the preservation and packaging of fresh seafood products to minimize spoilage - A systematic review and meta-analysis
Shahida Anusha Siddiqui, Shubhra Singh, Nur Alim Bahmid, et al.
Heliyon (2024) Vol. 10, Iss. 8, pp. e29066-e29066
Open Access | Times Cited: 12
Bioaccumulation of metals and metalloids in seafood: A comprehensive overview of mobilization, interactive effects in eutrophic environments, and implications for public health risks
Sukhendu Dey, Prem Rajak, Kamalesh Sen
Journal of Trace Elements and Minerals (2024) Vol. 8, pp. 100141-100141
Open Access | Times Cited: 12
Importance of artificial intelligence in evaluating climate change and food safety risk
Shraddha Karanth, Edmund O. Benefo, Debasmita Patra, et al.
Journal of Agriculture and Food Research (2022) Vol. 11, pp. 100485-100485
Open Access | Times Cited: 31
A Review on Emerging Applications of IoT and Sensor Technology for Industry 4.0
Kanaiya G Bhatt, Chetan Agrawal, Anil M. Bisen
Wireless Personal Communications (2024) Vol. 134, Iss. 4, pp. 2371-2389
Closed Access | Times Cited: 7
Measuring the Industry 5.0-Readiness Level of SMEs Using Industry 1.0–5.0 Practices: The Case of the Seafood Processing Industry
Meena Madhavan, Mohammed Ali Sharafuddin, Sutee Wangtueai
Sustainability (2024) Vol. 16, Iss. 5, pp. 2205-2205
Open Access | Times Cited: 6
Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices
Mar Giró-Candanedo, Jordi Cruz, Josep Comaposada, et al.
Journal of Food Engineering (2024) Vol. 379, pp. 112131-112131
Closed Access | Times Cited: 6
Artificial Intelligence for Sustainable Food Systems
R. Ben Abdallah, Hiba Ben Aribi, Eya Ben Amara, et al.
Practice, progress, and proficiency in sustainability (2024), pp. 457-477
Closed Access | Times Cited: 4
Tuna and tuna products: a review of the nutrition, processing, safety, and future prospects
Tan Yi-Li, Nurul Hanisah Juhari, Nuzul Noorahya Jambari, et al.
Fisheries Science (2025)
Closed Access
Truths and myths about superfoods in the era of the COVID-19 pandemic
Abdo Hassoun, Rania Harastani, Sandeep Jagtap, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 3, pp. 585-602
Closed Access | Times Cited: 18
Sea Bass Side Streams Extracts Obtained by Pulsed Electric Fields: Nutritional Characterization and Effect on SH-SY5Y Cells
Francisco J. Martí-Quijal, Juan Manuel Castagnini, María-José Ruiz, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2717-2717
Open Access | Times Cited: 10
Prospects of robotics in food processing: an overview
Y. B. Wakchaure, B.K. Patle, Sachin S. Pawar
Journal of Mechanical Engineering Automation and Control Systems (2023) Vol. 4, Iss. 1, pp. 17-37
Open Access | Times Cited: 9
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