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For: Hassoun A. Exploring the Potential of Fluorescence Spectroscopy for the Discrimination between Fresh and Frozen-Thawed Muscle Foods. Photochem 2021;1:247-63. [DOI: 10.3390/photochem1020015] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 Liu Y, Li M, Jin Z, Luo J, Ye B, Ruan J. Vacuum Impregnation Process Optimization for Tilapia with Biopreservatives at Ice Temperature. Foods 2022;11:2458. [DOI: 10.3390/foods11162458] [Reference Citation Analysis]
2 Asefa BG, Sun C, Van Beers R, Saeys W, Ruyters S. A feasibility study on nondestructive classification of frozen Atlantic salmon (Salmo salar) fillets based on temperature history at the logistics using NIR spectroscopy. J Food Sci 2022. [PMID: 35638339 DOI: 10.1111/1750-3841.16195] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Sangaré M, Karoui R. Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years. Crit Rev Food Sci Nutr 2022;:1-25. [PMID: 35333686 DOI: 10.1080/10408398.2022.2053059] [Reference Citation Analysis]
4 Hassoun A, Siddiqui SA, Smaoui S, Ucak İ, Arshad RN, Garcia-oliveira P, Prieto MA, Aït-kaddour A, Perestrelo R, Câmara JS, Bono G. Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0. Applied Sciences 2022;12:1703. [DOI: 10.3390/app12031703] [Cited by in Crossref: 8] [Cited by in F6Publishing: 6] [Article Influence: 8.0] [Reference Citation Analysis]