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Cited by in F6Publishing
For: Li H, Sun X, Liao X, Gänzle M. Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives. Compr Rev Food Sci Food Saf 2020;19:3476-500. [PMID: 33337070 DOI: 10.1111/1541-4337.12617] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
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1 Sirichokchatchawan W, Apiwatsiri P, Pupa P, Saenkankam I, Khine NO, Lekagul A, Lugsomya K, Hampson DJ, Prapasarakul N. Reducing the Risk of Transmission of Critical Antimicrobial Resistance Determinants From Contaminated Pork Products to Humans in South-East Asia. Front Microbiol 2021;12:689015. [PMID: 34385984 DOI: 10.3389/fmicb.2021.689015] [Reference Citation Analysis]
2 Ji J, Shankar S, Royon F, Salmieri S, Lacroix M. Essential oils as natural antimicrobials applied in meat and meat products-a review. Crit Rev Food Sci Nutr 2021;:1-17. [PMID: 34309444 DOI: 10.1080/10408398.2021.1957766] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
3 Koutsoumanis K, Alvarez‐ordóñez A, Bolton D, Bover‐cid S, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Castle L, Crotta M, Grob K, Milana MR, Petersen A, Roig Sagués AX, Vinagre Silva F, Barthélémy E, Christodoulidou A, Messens W, Allende A; EFSA Panel on Biological Hazards (BIOHAZ Panel). The efficacy and safety of high‐pressure processing of food. EFS2 2022;20. [DOI: 10.2903/j.efsa.2022.7128] [Reference Citation Analysis]
4 Feng L, Xu M, Zhu J, Lu H. Genetic Basis of High-Pressure Tolerance of a Vibrio parahaemolyticus Mutant and Its Pathogenicity. Front Microbiol 2022;13:827856. [DOI: 10.3389/fmicb.2022.827856] [Reference Citation Analysis]