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For: Hosseini SI, Farrokhi N, Shokri K, Khani MR, Shokri B. Cold low pressure O 2 plasma treatment of Crocus sativus : An efficient way to eliminate toxicogenic fungi with minor effect on molecular and cellular properties of saffron. Food Chemistry 2018;257:310-5. [DOI: 10.1016/j.foodchem.2018.03.031] [Cited by in Crossref: 12] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Kashfi AS, Ramezan Y, Khani MR. Simultaneous study of the antioxidant activity, microbial decontamination and color of dried peppermint (Mentha piperita L.) using low pressure cold plasma. LWT 2020;123:109121. [DOI: 10.1016/j.lwt.2020.109121] [Cited by in Crossref: 12] [Cited by in F6Publishing: 5] [Article Influence: 6.0] [Reference Citation Analysis]
2 Laroque DA, Seó ST, Valencia GA, Laurindo JB, Carciofi BAM. Cold plasma in food processing: Design, mechanisms, and application. Journal of Food Engineering 2022;312:110748. [DOI: 10.1016/j.jfoodeng.2021.110748] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Misra NN, Yadav B, Roopesh MS, Jo C. Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications. Compr Rev Food Sci Food Saf 2019;18:106-20. [PMID: 33337013 DOI: 10.1111/1541-4337.12398] [Cited by in Crossref: 79] [Cited by in F6Publishing: 37] [Article Influence: 19.8] [Reference Citation Analysis]
4 Mirza Alizadeh A, Hashempour-baltork F, Mousavi Khaneghah A, Hosseini H. New perspective approaches in controlling fungi and mycotoxins in food using emerging and green technologies. Current Opinion in Food Science 2021;39:7-15. [DOI: 10.1016/j.cofs.2020.12.006] [Cited by in Crossref: 10] [Cited by in F6Publishing: 3] [Article Influence: 10.0] [Reference Citation Analysis]
5 Amanpour A, Vandamme J, Polat S, Kelebek H, Van Durme J, Selli S. Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil. Innovative Food Science & Emerging Technologies 2019;54:123-31. [DOI: 10.1016/j.ifset.2019.04.004] [Cited by in Crossref: 6] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
6 Veerana M, Yu N, Ketya W, Park G. Application of Non-Thermal Plasma to Fungal Resources. JoF 2022;8:102. [DOI: 10.3390/jof8020102] [Reference Citation Analysis]
7 Han Y, Cheng J, Sun D. Activities and conformation changes of food enzymes induced by cold plasma: A review. Critical Reviews in Food Science and Nutrition 2019;59:794-811. [DOI: 10.1080/10408398.2018.1555131] [Cited by in Crossref: 47] [Cited by in F6Publishing: 27] [Article Influence: 15.7] [Reference Citation Analysis]
8 Saremnezhad S, Soltani M, Faraji A, Hayaloglu AA. Chemical changes of food constituents during cold plasma processing: A review. Food Res Int 2021;147:110552. [PMID: 34399529 DOI: 10.1016/j.foodres.2021.110552] [Reference Citation Analysis]