Skip to content
akaturk Academic measurement

Article detail · 2008 · article

Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment

ISSN0260-8774
YÖKSİS OpenAlex Open access · green Top 10%
Year2008
Citations53OpenAlex
Citations50Semantic Scholar · 2 influential
Percentile%94.0
FWCI4.631.00 = world average
Scopus (SJR)Q1
WoS (JCR)Q1

Data source split

  • YÖKSİSYÖKSİS article record
  • YÖKSİS venueJournal of Food Engineering
  • Catalog match (ISSN)Journal of Food Engineering
  • OpenAlexOpenAlex enrichment (abstract, citations, topics)
  • Semantic Scholarcitation count (not merged with OpenAlex)

Abstract

Abstract not compiled yet; it will appear after the DergiPark / OpenAlex queue runs.

Topics

Citations

OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.

53citationsOpenAlex · cited_by_count (cache / database)

6 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).

  1. 2012 High hydrostatic pressure treatment of beer and wine: A reviewCitations 89 · OpenAlex
  2. 2009 Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone waterCitations 39 · OpenAlex
  3. 2009 Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone waterCitations 39 · OpenAlex
  4. 2019 Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV lightCitations 34 · OpenAlex
  5. 2025 Determination of Time Required for 5 Log Reduction of Foodborne Pathogens by High Hydrostatic Pressure Processing in FoodsCitations 4 · OpenAlex
  6. 2008 LES HAUTES PRESSIONS HYDROSTATIQUES ET LEURS APPLICATIONS EN SCIENCE DES ALIMENTS, Une étude : des phénomènes thermiques liés à la compression,des cinétiques d'inactivation microbienne,des traitements en pression pulsée et en pression de dioxyde de carbone. HIGH HYDROSTATIC PRESSURE (HHP) APPLICATIONS IN FOOD SCIENCE : a study on compression heating, Microbial inactivation kinetics, pulsed pressure and high pressure carbon dioxide treatments.Citations 1 · OpenAlex

Authors

6
  1. Buzrul Sencer 1
  2. Alpas Hami 2
  3. Largeteau Alain 3
  4. Bozoglu Faruk 4
  5. Demazeau Gérard 5
  6. TAHSİN FARUK BOZOĞLU KTO KARATAY ÜNİVERSİTESİ 6