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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:

What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?
Maria Lúcia Guerra Monteiro, Rosires Deliza, Eliane Teixeira Mársico, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 434-434
Open Access | Times Cited: 14

Showing 14 citing articles:

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: 117
Emerging technologies in food processing: impacts on sensory characteristics and consumer perception
Caíque dos Santos Rocha, Marciane Magnani, Gustavo Luís de Paiva Anciens Ramos, et al.
Current Opinion in Food Science (2022) Vol. 47, pp. 100892-100892
Closed Access | Times Cited: 58
Consumers’ attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique
Hugo Scudino, Elson Rogério Tavares Filho, Jonas T. Guimarães, et al.
Food Research International (2023) Vol. 167, pp. 112702-112702
Closed Access | Times Cited: 28
UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products
Rose Daphnee Tchonkouang, Alexandre R. Lima, Andreia C. Quintino, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3227-3227
Open Access | Times Cited: 28
Food from waste: The effect of information and attitude towards risk on consumers' willingness to pay
Wajdi Hellali, Bernard Koraï, Rémy Lambert
Food Quality and Preference (2023) Vol. 110, pp. 104945-104945
Closed Access | Times Cited: 14
Innovations in food processing: A review on the consumer perception of non-thermal technologies
Stergios Melios, Marina Stramarkou, Simona Grasso
LWT (2025), pp. 117688-117688
Open Access
Recent developments in ultrasound approach for preservation of animal origin foods
A.R. Bariya, Nikheel Bhojraj Rathod, Ajay Patel, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106676-106676
Open Access | Times Cited: 10
Projective methods for the study of food consumer behavior: an updated short review of its uses, challenges, and potential applications
Edgar Rojas-Rivas, Humberto Thomé‐Ortiz, Facundo Cuffia
Current Opinion in Food Science (2023) Vol. 52, pp. 101069-101069
Closed Access | Times Cited: 7
What's the Beef with Gene Editing? An Investigation of Factors Influencing U.S. Consumers’ Acceptance of Beef from Gene-Edited Cattle
Jean A. Parrella, Holli R. Leggette, Peng Lu, et al.
Future Foods (2024), pp. 100454-100454
Open Access | Times Cited: 2
Textural, Rheological, and Sensory Modifications in Oaxaca Cheese Made with Ultrasonicated Raw Milk
Luis M. Carrillo-López, Mariana Huerta‐Jimenez, Simón Morales-Rodríguez, et al.
Processes (2023) Vol. 11, Iss. 4, pp. 1122-1122
Open Access | Times Cited: 4
Consumer perception of risk towards new sustainable non-thermal food processing technologies: A cross-cultural study between Portugal, Germany, and the UK
A. Gomes da Silva, Célia Rocha, José Carlos Ribeiro, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103772-103772
Open Access | Times Cited: 1
A comprehensive review on ultraviolet disinfection of spices and culinary seeds and its effect on quality
Víctor Arcos‐Limiñana, Salvador E. Maestre Pérez, Soledad Prats Moya
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 1
High-intensity ultrasound improves color and oxidative stability of beef from grain-fed and pasture-fed Nellore cattle
Loíse Caroline Santos de Lima, Ana Paula Amaral de Alcântara Salim, Isabelle Trezze, et al.
Meat Science (2023) Vol. 206, pp. 109324-109324
Closed Access | Times Cited: 2
Food Contact Surfaces, Risk of Contamination, and Solution
Barinderjit Singh, Sahil Chaudhary, Gurwinder Kaur, et al.
Springer eBooks (2024), pp. 393-428
Closed Access
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