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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:

Hurdle effect of thermosonication and non‐thermal processing on the quality characteristics of fruit juices: An overview
Radha krishnan Kesavan, Sehnaj Begum, Puja Das, et al.
Journal of Food Process Engineering (2023) Vol. 46, Iss. 6
Closed Access | Times Cited: 16

Showing 16 citing articles:

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
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
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: 13
Computational Modelling for Optimization of Thermosonicated Sohshang (Elaeagnus latifolia) Fruit Juice Using Artificial Neural Networks
Puja Das, Prakash Kumar Nayak, Minaxi Sharma, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, pp. 1-17
Open Access | Times Cited: 4
Thermosonication: A Veritable Technique to Improve the Quality Attribute of Black Velvet Tamarind (Dialium guineense Wild) Beverage
Adebola O. Oladunjoye, Olamide D. Olorunsola
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Synergistic Effect of Thermosonication on the Stability of Bioactive Compounds and Antioxidant Activity of Blackberry Juice
Cristiane Nunes da Silva, Juliana Rodrigues do Carmo, Bruna Vieira Nunes, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 901-901
Open Access
Synergistic efficacy of ultrasound and ammonium persulfate in inactivating Escherichia coli O157:H7 in buffered peptone water and orange juice
Se-Rim Lee, Sebin Jo, Subin Kim, et al.
International Journal of Food Microbiology (2024) Vol. 419, pp. 110749-110749
Closed Access | Times Cited: 3
Unraveling the potential of ultrasound processing from the consumer perspective: A review on sensory characteristics and perception
Gabrielly Ribeiro Carneiro, Tatiana Colombo Pimentel
Food Bioscience (2025), pp. 106789-106789
Closed Access
Pulsed Electric Field (PEF) and High-Power Ultrasound (HPU) in the Hurdle Concept for the Preservation of Antioxidant Bioactive Compounds of Strawberry Juice—A Chemometric Evaluation—Part I
Anica Bebek Markovinović, Višnja Stulić, Predrag Putnik, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3172-3172
Open Access | Times Cited: 9
Effect of thermosonication on physicochemical, bioactive, sensory and microbiological qualities of African mango fruit (Irvingia gabonensis) juice
Adebola O. Oladunjoye, Elizabeth U. Awani-Aguma
Measurement Food (2023) Vol. 11, pp. 100103-100103
Open Access | Times Cited: 8
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: 6
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
Inactivation of foodborne pathogens on fruit juice with different solid contents by using pilot-scale 915 MHz microwave heating system
Woo‐Ju Kim, Joon-Goo Lee, Dong‐Hyun Kang
LWT (2024) Vol. 213, pp. 116924-116924
Open Access | Times Cited: 1
Integrated approach of ultrasound with mild heat treatment on the quality characteristics of yacon (Smallanthus sonchifolius) tuber juice
Puja Das, Prakash Kumar Nayak, Radha krishnan Kesavan
Journal of Food Process Engineering (2024) Vol. 47, Iss. 7
Closed 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
Ultrasonic applications in food process engineering
Kshirod Kumar Dash, Musfirah Zulkurnain
Journal of Food Process Engineering (2023) Vol. 46, Iss. 6
Closed Access | Times Cited: 1
Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface methodology
Priyada Sittisart, Thitikorn Mahidsanan
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access
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