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For: 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]
Number Citing Articles
1 Roobab U, Abida A, Chacha JS, Athar A, Madni GM, Ranjha MMAN, Rusu AV, Zeng X, Aadil RM, Trif M. Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices. Molecules 2022;27:4031. [DOI: 10.3390/molecules27134031] [Reference Citation Analysis]
2 Roobab U, Abida A, Afzal R, Madni GM, Zeng X, Rahaman A, Aadil RM. Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview. Int J of Food Sci Tech 2022;57:801-15. [DOI: 10.1111/ijfs.15492] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Roobab U, Khan AW, Lorenzo JM, Arshad RN, Chen BR, Zeng XA, Bekhit AE, Suleman R, Aadil RM. A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021). Food Res Int 2021;150:110792. [PMID: 34865807 DOI: 10.1016/j.foodres.2021.110792] [Cited by in Crossref: 3] [Article Influence: 3.0] [Reference Citation Analysis]
4 Roobab U, Fidalgo LG, Arshad RN, Khan AW, Zeng XA, Bhat ZF, Bekhit AEA, Batool Z, Aadil RM. High-pressure processing of fish and shellfish products: Safety, quality, and research prospects. Compr Rev Food Sci Food Saf 2022. [PMID: 35638360 DOI: 10.1111/1541-4337.12977] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Panda A, Coelho P, Alvarenga NB, Silva JLD, Lampreia C, Santos MT, Pinto CA, Amaral RA, Saraiva JA, Dias J. Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage. Foods 2022;11:970. [DOI: 10.3390/foods11070970] [Reference Citation Analysis]
6 Nabi BG, Mukhtar K, Arshad RN, Radicetti E, Tedeschi P, Shahbaz MU, Walayat N, Nawaz A, Inam-ur-raheem M, Aadil RM. High-Pressure Processing for Sustainable Food Supply. Sustainability 2021;13:13908. [DOI: 10.3390/su132413908] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 5.0] [Reference Citation Analysis]
7 Aadil RM. Emerging clean‐label trends in non‐thermal technologies and their compositional effects on food quality. Int J of Food Sci Tech 2022;57:751-2. [DOI: 10.1111/ijfs.15513] [Reference Citation Analysis]
8 Roobab U, Afzal R, Ranjha MMAN, Zeng X, Ahmed Z, Aadil RM. High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective. Int J of Food Sci Tech 2022;57:816-26. [DOI: 10.1111/ijfs.15499] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
9 Faheem F, Liu ZW, Rabail R, Haq I, Gul M, Bryła M, Roszko M, Kieliszek M, Din A, Aadil RM. Uncovering the Industrial Potentials of Lemongrass Essential Oil as a Food Preservative: A Review. Antioxidants 2022;11:720. [DOI: 10.3390/antiox11040720] [Reference Citation Analysis]
10 Pokhrel PR, Boulet C, Yildiz S, Sablani S, Tang J, Barbosa-cánovas GV. Effect of high hydrostatic pressure on microbial inactivation and quality changes in carrot-orange juice blends at varying pH. LWT 2022;159:113219. [DOI: 10.1016/j.lwt.2022.113219] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
11 Umair M, Jabbar S, Lin Y, Nasiru MM, Zhang J, Abid M, Murtaza MA, Zhao L. Comparative study: Thermal and non‐thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice. Int J of Food Sci Tech 2022;57:827-41. [DOI: 10.1111/ijfs.15535] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
12 Chiozzi V, Agriopoulou S, Varzakas T. Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing. Applied Sciences 2022;12:2202. [DOI: 10.3390/app12042202] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 5.0] [Reference Citation Analysis]
13 Roobab U, Khan AW, Irfan M, Madni GM, Zeng X, Nawaz A, Walayat N, Manzoor MF, Aadil RM. Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview. J Food Process Engineering. [DOI: 10.1111/jfpe.14045] [Reference Citation Analysis]
14 Han AM, Xu X, Yang N, Jin Y, Jin Z, Xie Z. Application of induced voltage in cloudy apple juice: enzymatic browning and bioactive and flavouring compounds. Int J of Food Sci Tech 2022;57:4138-47. [DOI: 10.1111/ijfs.15733] [Reference Citation Analysis]
15 Rathod NB, Kulawik P, Ozogul Y, Ozogul F, Bekhit AEA. Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure. Int J of Food Sci Tech 2022;57:774-90. [DOI: 10.1111/ijfs.15392] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]