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For: 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: 8] [Cited by in F6Publishing: 8] [Article Influence: 4.0] [Reference Citation Analysis]
Number Citing Articles
1 Rathod NB, Xavier KAM, Özogul F, Phadke GG. Impacts of nano/micro-plastics on safety and quality of aquatic food products. Adv Food Nutr Res 2023;103:1-40. [PMID: 36863832 DOI: 10.1016/bs.afnr.2022.07.001] [Reference Citation Analysis]
2 Cherif MM, Assadi I, Khezami L, Ben Hamadi N, Assadi AA, Elfalleh W. Review on Recent Applications of Cold Plasma for Safe and Sustainable Food Production: Principles, Implementation, and Application Limits. Applied Sciences 2023;13:2381. [DOI: 10.3390/app13042381] [Reference Citation Analysis]
3 Rathod NB, El Abed N, Özogul F. Application of chitosan on seafood safety and quality. Chitosan : Novel Applications in Food Systems 2023. [DOI: 10.1016/b978-0-12-821663-7.00007-7] [Reference Citation Analysis]
4 Bigi F, Maurizzi E, Quartieri A, De Leo R, Gullo M, Pulvirenti A. Non-thermal techniques and the “hurdle” approach: How is food technology evolving? Trends in Food Science & Technology 2022. [DOI: 10.1016/j.tifs.2022.12.015] [Reference Citation Analysis]
5 Vukić M, Vujadinović D, Smiljanić M, Gojković–cvjetković V. Atmospheric cold plasma technology for meat industry: A bibliometric review. Teor prakt pererab mâsa (Print) 2022;7:177-184. [DOI: 10.21323/2414-438x-2022-7-3-177-184] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Zhang L, Li Q, Bao Y, Tan Y, Lametsch R, Hong H, Luo Y. Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review. Crit Rev Food Sci Nutr 2022;:1-20. [PMID: 36122384 DOI: 10.1080/10408398.2022.2117788] [Reference Citation Analysis]
7 Liu C, Li M, Wang Y, Yang Y, Wang A, Gu Z. Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish (Cherax quadricarinatus). Molecules 2022;27. [PMID: 36014342 DOI: 10.3390/molecules27165098] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Kulawik P, Rathod NB, Ozogul Y, Ozogul F, Zhang W. Recent developments in the use of cold plasma, high hydrostatic pressure, and pulsed electric fields on microorganisms and viruses in seafood. Crit Rev Food Sci Nutr 2022;:1-15. [PMID: 35603708 DOI: 10.1080/10408398.2022.2077298] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
9 Rathod NB, Nirmal NP, Pagarkar A, Özogul F, Rocha JM. Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge. Microorganisms 2022;10:773. [DOI: 10.3390/microorganisms10040773] [Cited by in Crossref: 6] [Cited by in F6Publishing: 4] [Article Influence: 6.0] [Reference Citation Analysis]
10 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] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]