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Cited by in F6Publishing
For: Yu T, Niu L, Iwahashi H. High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry. Food Eng Rev 2020;12:364-80. [DOI: 10.1007/s12393-020-09240-1] [Cited by in Crossref: 6] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Yu T, Kuwahara S, Ohno T, Iwahashi H. Recycling salmon meat by decontamination under mild conditions using high-pressure carbon dioxide. Waste Manag 2021;124:102-9. [PMID: 33611154 DOI: 10.1016/j.wasman.2021.01.041] [Reference Citation Analysis]
2 Zhang L, Wang W, Ni Y, Yang C, Jin X, Wang Y, yang Y, Jin Y, Sun J, Wang J. ZnO/C-mediated k-carrageenan based pseudo-pasteurization films for kumquat preservation. Food Hydrocolloids 2022;128:107582. [DOI: 10.1016/j.foodhyd.2022.107582] [Reference Citation Analysis]
3 Roobab U, Shabbir MA, Khan AW, Arshad RN, Bekhit AE, Zeng X, Inam-ur-raheem M, Aadil RM. High-pressure treatments for better quality clean-label juices and beverages: Overview and advances. LWT 2021;149:111828. [DOI: 10.1016/j.lwt.2021.111828] [Cited by in Crossref: 21] [Cited by in F6Publishing: 8] [Article Influence: 21.0] [Reference Citation Analysis]
4 Niu L, Zhang Y, Jie M, Cheng Y, Xiang Q, Zhang Z, Bai Y. Synergetic effect of petit ‐high pressure carbon dioxide combined with cinnamon ( Cinnamomum cassia ) essential oil against Salmonella typhimurium. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15613] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]