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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:

Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice
Seydi Yıkmış, Hayrettin Özer, Okan Levent, et al.
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 4, pp. 3023-3041
Closed Access | Times Cited: 19

Showing 19 citing articles:

Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice
Muhammad Faisal Manzoor, Murtaza Ali, Rana Muhammad Aadil, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106313-106313
Open Access | Times Cited: 20
Computational modeling for the enhancement of thermosonicated Sohphie (Myrica esculenta) fruit juice quality using artificial neural networks (ANN) coupled with a genetic algorithm
Puja Das, Prakash Kumar Nayak, Radha krishnan Kesavan
Sustainable Food Technology (2024) Vol. 2, Iss. 3, pp. 790-805
Open Access | Times Cited: 7
Changes in volatile, key odorants and bioactive properties of pomegranate juice during processing into concentrate
E. H. Salman, Gamze Guclu, Zeynep Yaren Pehlivan, et al.
Food Chemistry (2025) Vol. 472, pp. 142856-142856
Closed Access
Effect of ultrasonication on food bioactive compounds and their bio-accessibility: A review
Lokesh Kumar Meena, N.A. Nanje Gowda, C. K. Sunil, et al.
Journal of Food Composition and Analysis (2023) Vol. 126, pp. 105899-105899
Closed Access | Times Cited: 13
Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice
Başak Gökçe Çöl, Meryem Akhan, Burcu Çakmak Sancar, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2167-2167
Open Access | Times Cited: 11
Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses
Seydi Yıkmış, Nazan Tokatlı Demirok, Okan Levent, et al.
Heliyon (2023) Vol. 9, Iss. 9, pp. e19314-e19314
Open Access | Times Cited: 11
Thermosonication Processing of Purple Onion Juice (Allium cepa L.): Anticancer, Antibacterial, Antihypertensive, and Antidiabetic Effects
Seydi Yıkmış, Berna Erdal, Çağlar Doğuer, et al.
Processes (2024) Vol. 12, Iss. 3, pp. 517-517
Open Access | Times Cited: 3
Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic—Antihypertensive Effects, Bioactive Compounds, and Minerals
Nazan Tokatlı Demirok, Seydi Yıkmış
Fermentation (2024) Vol. 10, Iss. 3, pp. 133-133
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: 1
The effects of different drying methods on the sugar, organic acid, volatile composition, and textural properties of black ‘Isabel’ grape
Kübra Özkan, Ayşe Karadağ, Osman Sağdıç, et al.
Journal of Food Measurement & Characterization (2022) Vol. 17, Iss. 2, pp. 1852-1861
Closed Access | Times Cited: 9
Process optimization of thermosonicated modhusuleng (polygonum microcephalum) leaf juice for quality enhancement using response surface methodology
Punam Sri Das, Puja Das, Prakash Kumar Nayak, et al.
Measurement Food (2024) Vol. 15, pp. 100181-100181
Open Access | Times Cited: 1
Optimization of thermosonication treatments to improve the quality parameters of posotia (Vitex negundo) juice
Punam Sri Das, Prakash Kumar Nayak, S. Karthikeyan, et al.
Journal of Agriculture and Food Research (2023) Vol. 14, pp. 100811-100811
Open Access | Times Cited: 4
In Vitro Anticarcinogenic, Antiparasitic and Antimicrobial Effects of P. granatum Extract
Kübra Kelleci
Biology Bulletin Reviews (2023) Vol. 13, Iss. S3, pp. S264-S269
Closed Access | Times Cited: 4
Ultrasound-Treated and Thermal-Pasteurized Hawthorn Vinegar: Antioxidant and Lipid Profiles in Rats
Deniz KARAKCI, Buket BAKIR, Nilay Seyidoğlu, et al.
Nutrients (2023) Vol. 15, Iss. 18, pp. 3933-3933
Open Access | Times Cited: 3
Increase in colour stability of pomegranate juice against 5‐hydroxymethylfurfural (HMF) through copigmentation with phenolic acids
Meltem Türkyılmaz, Fatmagül Hamzaoğlu, Rumeysa Betül Arı Çiftci, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 15, pp. 7836-7848
Open Access | Times Cited: 2
Effect of Cold Plasma and Microwave Pretreatments Combined with Hot-Air Drying on Physical Properties, Chemical Composition, and Volatile Profile of Pomegranate Peels
Fahriye Şeyma Özcan
Food and Bioprocess Technology (2024)
Closed Access
Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic
Seydi Yıkmış, Melikenur Türkol, İshak Paçal, et al.
Food Chemistry X (2024) Vol. 25, pp. 102096-102096
Open Access
Comparison of thermo-sonication and conventional pasteurization on the quality attributes of some selected citrus fruit juices
Muhammad Bilal Shahid, Muhammad Nadeem, Tahir Mahmood Qureshi, et al.
Measurement Food (2024), pp. 100212-100212
Open Access
Effect of combined UV‐thermosonication and Ecklonia cava extract on advanced glycation end‐products in soymilk
Jong Jin Park, Ibukunoluwa Fola Olawuyi, Won Young Lee
Journal of Food Process Engineering (2022) Vol. 46, Iss. 1
Closed Access | Times Cited: 1
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