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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]
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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]
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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]
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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]
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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]
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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]
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