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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:

Benefits of thermosonication in orange juice whey drink processing
Gabriella A.R. Oliveira, Jonas T. Guimarães, Gustavo Luís de Paiva Anciens Ramos, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 75, pp. 102876-102876
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation
Baoguo Xu, Min Feng, Bimal Chitrakar, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 84, pp. 103295-103295
Closed Access | Times Cited: 37
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: 54
Microbiological Inactivation by Ultrasound in Liquid Products
Bruna Vieira Nunes, Cristiane Nunes da Silva, Sabrina Carvalho Bastos, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 10, pp. 2185-2209
Closed Access | Times Cited: 36
Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis
Nathalia G. Ribeiro, Douglas Xavier-Santos, Pedro Henrique Campelo, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 76, pp. 102934-102934
Closed Access | Times Cited: 35
Optimizing Quality and Shelf-Life Extension of Bor-Thekera (Garcinia pedunculata) Juice: A Thermosonication Approach with Artificial Neural Network Modeling
Shikhapriyom Gogoi, Puja Das, Prakash Kumar Nayak, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 497-497
Open Access | Times Cited: 6
Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages
Muhammad Saleem, Zulfiqar Ahmad, Muhammad Waseem, et al.
Food Chemistry X (2025), pp. 102206-102206
Open Access
Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
Ramon S. Rocha, Ramón Silva, Gustavo Luís de Paiva Anciens Ramos, et al.
Food Research International (2022) Vol. 161, pp. 111827-111827
Closed Access | Times Cited: 29
Extraction of phenolics and anthocyanins from purple eggplant peels by multi-frequency ultrasound: Effects of different extraction factors and optimization using uniform design
Jianqing Liao, Hongkun Xue, Junling Li
Ultrasonics Sonochemistry (2022) Vol. 90, pp. 106174-106174
Open Access | Times Cited: 29
Microbial decontamination assisted by ultrasound‐based processing technologies in food and model systems: A review
Enrique Beitia, Elissavet Gkogka, Panagiotis Chanos, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 2802-2849
Open Access | Times Cited: 17
Whey-carrot based functional beverage: Development and storage study
Bindu Naik, Deepika Kohli, Nidhi Walter, et al.
Journal of King Saud University - Science (2023) Vol. 35, Iss. 6, pp. 102775-102775
Open Access | Times Cited: 12
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
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
Thermosonication as a pretreatment of raw milk for Minas frescal cheese production
Hugo Scudino, Jonas T. Guimarães, Rafaella S. Moura, et al.
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106260-106260
Open Access | Times Cited: 18
Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential
Thisari A Bandara, S.P. Munasinghe-Arachchige, Charitha J. Gamlath
International Journal of Dairy Technology (2023) Vol. 76, Iss. 4, pp. 737-757
Open Access | Times Cited: 10
Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes
Baldev Singh Kalsi, Sandhya Singh, MS Alam, et al.
Ultrasonics Sonochemistry (2023) Vol. 99, pp. 106595-106595
Open Access | Times Cited: 9
Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar
Seydi Yıkmış, Berna Erdal, Esra Bozgeyik, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 29, pp. 100574-100574
Closed Access | Times Cited: 16
Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures
Min Feng, Bimal Chitrakar, Jianan Chen, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2593-2593
Open Access | Times Cited: 14
Positive effects of thermosonication in Jamun fruit dairy dessert processing
Débora Lemos Lino, Jonas T. Guimarães, Gustavo Luís de Paiva Anciens Ramos, et al.
Ultrasonics Sonochemistry (2022) Vol. 86, pp. 106040-106040
Open Access | Times Cited: 13
Effects of ultrasound frequency and process variables of modified ultrasound-assisted extraction on the extraction of anthocyanin from strawberry fruit
Jianqing Liao, Hongkun Xue, Junling Li, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 12
Sustainable whey processing techniques: Innovations in derivative and beverage production
Lamia Ayed, Sana M’hir, Nedra Asses
Food Bioscience (2023) Vol. 53, pp. 102642-102642
Closed Access | Times Cited: 6
Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures
Anita Rejdlová, Richardos Nikolaos Salek, Zuzana Míšková, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3368-3368
Open Access | Times Cited: 5
Harnessing the Potential of Whey in the Creation of Innovative Food Products: Contributions to the Circular Economy
Mihaela Adriana Tița, Valentina-Mădălina Moga, Maria Adelina Constantinescu, et al.
Recycling (2024) Vol. 9, Iss. 5, pp. 79-79
Open Access | Times Cited: 1
Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound
Jéssica B. Portela, Jonas T. Guimarães, Débora Lemos Lino, et al.
Journal of Sensory Studies (2022) Vol. 37, Iss. 2
Closed Access | Times Cited: 9
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization
Seydi Yıkmış, Dilek DÜLGER ALTINER, Hayrettin Özer, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Closed Access | Times Cited: 6
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