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:
Sterilizing Ready-to-Eat Poached Spicy Pork Slices Using a New Device: Combined Radio Frequency Energy and Superheated Water
Ke Wang, Chuanyang Ran, Baozhong Cui, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2841-2841
Open Access | Times Cited: 12
Ke Wang, Chuanyang Ran, Baozhong Cui, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2841-2841
Open Access | Times Cited: 12
Showing 12 citing articles:
Recent advances in food processing by radio frequency heating techniques: A review of equipment aspects
Jilong Gao, Mingtai Wu, Sicheng Du, et al.
Journal of Food Engineering (2023) Vol. 357, pp. 111609-111609
Open Access | Times Cited: 29
Jilong Gao, Mingtai Wu, Sicheng Du, et al.
Journal of Food Engineering (2023) Vol. 357, pp. 111609-111609
Open Access | Times Cited: 29
A Comprehensive Review on the Recent Technological Advancements in the Processing, Safety, and Quality Control of Ready-to-Eat Meals
Zhi Zhang, Guangzhi Xu, Shaojun Hu
Processes (2025) Vol. 13, Iss. 3, pp. 901-901
Open Access | Times Cited: 1
Zhi Zhang, Guangzhi Xu, Shaojun Hu
Processes (2025) Vol. 13, Iss. 3, pp. 901-901
Open Access | Times Cited: 1
Application of novel-assisted radio frequency technology to improve ready-to-eat foods quality: A critical review
Mengqi Huang, Benu Adhikari, Weiqiao Lv, et al.
Food Bioscience (2024) Vol. 59, pp. 104182-104182
Closed Access | Times Cited: 6
Mengqi Huang, Benu Adhikari, Weiqiao Lv, et al.
Food Bioscience (2024) Vol. 59, pp. 104182-104182
Closed Access | Times Cited: 6
Sugar boiling pre-treatment improves radio frequency explosion puffing quality on modifying the physicochemical and functional properties of purple sweet potato flour
Chao Mao, Yu-Rui Chen, Pengfei Ye, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139543-139543
Closed Access
Chao Mao, Yu-Rui Chen, Pengfei Ye, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139543-139543
Closed Access
Bacterial Spore Inactivation Technology in Solid Foods: A Review
Tian Maojin, Zhou Zheng, Ying Hu, et al.
Journal of Food Protection (2025), pp. 100479-100479
Open Access
Tian Maojin, Zhou Zheng, Ying Hu, et al.
Journal of Food Protection (2025), pp. 100479-100479
Open Access
Freezing pre-treatment improves radio frequency explosion puffing (RFEP) quality by altering the cellular structure of purple sweet potato [Ipomoea batatas (L) Lam.]
Chao Mao, Yu-Rui Chen, Tong Liu, et al.
Food Research International (2024) Vol. 184, pp. 114265-114265
Closed Access | Times Cited: 3
Chao Mao, Yu-Rui Chen, Tong Liu, et al.
Food Research International (2024) Vol. 184, pp. 114265-114265
Closed Access | Times Cited: 3
Evaluation of mechanical properties, heating rate and radio frequency explosive puffing (RFEP) quality of purple sweet potato under different moisture contents and moisture equilibrium process
Chao Mao, Pengfei Ye, Tong Liu, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 93, pp. 103611-103611
Closed Access | Times Cited: 2
Chao Mao, Pengfei Ye, Tong Liu, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 93, pp. 103611-103611
Closed Access | Times Cited: 2
Research progress on microbial control techniques of prepared dishes
Xiushan Wang, Pu Jing, Chen Chen, et al.
Food Physics (2024) Vol. 1, pp. 100015-100015
Open Access | Times Cited: 1
Xiushan Wang, Pu Jing, Chen Chen, et al.
Food Physics (2024) Vol. 1, pp. 100015-100015
Open Access | Times Cited: 1
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects
Yuxin Zhang, Zhi-Ming Ma, Jiaxin Chen, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-26
Closed Access | Times Cited: 1
Yuxin Zhang, Zhi-Ming Ma, Jiaxin Chen, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-26
Closed Access | Times Cited: 1
The exploration of pasteurization processes and mechanisms of inactivation of Bacillus cereus ATCC 14579 using radio frequency energy
Yanan Sun, Yiming Jia, Ke Wang, et al.
International Journal of Food Microbiology (2024) Vol. 426, pp. 110919-110919
Closed Access | Times Cited: 1
Yanan Sun, Yiming Jia, Ke Wang, et al.
International Journal of Food Microbiology (2024) Vol. 426, pp. 110919-110919
Closed Access | Times Cited: 1
Developments in Radiofrequency Processing Applications on Food of Animal Origin
Gülen Turp, Selin Özüesen
Food Bulletin (2024) Vol. 3, Iss. 2, pp. 41-51
Closed Access
Gülen Turp, Selin Özüesen
Food Bulletin (2024) Vol. 3, Iss. 2, pp. 41-51
Closed Access
Applications of Radio Frequency Heating in Food Processing
Shaojin Wang, Rui Li
Foods (2023) Vol. 12, Iss. 6, pp. 1133-1133
Open Access | Times Cited: 1
Shaojin Wang, Rui Li
Foods (2023) Vol. 12, Iss. 6, pp. 1133-1133
Open Access | Times Cited: 1
