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For: Guimarães JT, Scudino H, Ramos GL, Oliveira GA, Margalho LP, Costa LE, Freitas MQ, Duarte MCK, Sant'ana AS, Cruz AG. Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products. Current Opinion in Food Science 2021;42:140-7. [DOI: 10.1016/j.cofs.2021.06.004] [Cited by in Crossref: 10] [Cited by in F6Publishing: 11] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 Guo J, Ling J, Zhang K, Fan F, Wang W, Luo Y, Wan M, Li Y. A novel ultrasonic crushing method for accurate detection of viable spore counts in Paenibacillus polymyxa-based microbial pesticides is superior to the conventional method of Shaker shaking. Biocontrol Science and Technology 2023. [DOI: 10.1080/09583157.2023.2177257] [Reference Citation Analysis]
2 Zhang X, Pan H, Zhao W, Zhao F, Zhang Q. Ultrasound-assisted extraction of a condensed tannin and its application for removal dyes from water. Food Sci Technol 2023;43. [DOI: 10.1590/fst.125622] [Reference Citation Analysis]
3 Afzaal M, Saeed F, Shehzadi U, Ahmed A, Shah YA, Ateeq H, Bibi M, Asghar A, Waris N, Hussain M, Amir M, Hanif H, Ikram A, Ali R, Raza MA. Opportunities and challenges of sonication-microwave for food processing, preservation, and extraction: An industrial point of view. Ultrasound and Microwave for Food Processing 2023. [DOI: 10.1016/b978-0-323-95991-9.00002-3] [Reference Citation Analysis]
4 Machado MAM, Castro VS, Monteiro MLG, Bernardo YADA, Figueiredo EEDS, Conte‐junior CA. Effect of UVC‐LED and ultrasound alone and combined on heat‐resistant Escherichia coli isolated from pasteurised milk. Int J of Dairy Tech 2022. [DOI: 10.1111/1471-0307.12925] [Reference Citation Analysis]
5 Scudino H, Guimarães JT, Silva Moura R, Luis P A Ramos G, Pimentel TC, Cavalcanti RN, Sobral LA, Cristina Silva M, Mársico ET, Esmerino EA, Freitas MQ, Pereira TC, M M Flores E, Cruz AG. Thermosonication as a pretreatment of raw milk for Minas frescal cheese production. Ultrason Sonochem 2023;92:106260. [PMID: 36502682 DOI: 10.1016/j.ultsonch.2022.106260] [Reference Citation Analysis]
6 Bermudez-aguirre D, Niemira BA. Pasteurization of Foods with Ultrasound: The Present and the Future. Applied Sciences 2022;12:10416. [DOI: 10.3390/app122010416] [Reference Citation Analysis]
7 Rababah T, Al-u’datt M, Al-mahasneh M, Alsaad A, Gammoh S, Mahili H, Abdhamead KB, Almajwal A, Ajouly T, Bartkute-norkuniene V, Noman A. Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins. Journal of Food Quality 2022;2022:1-8. [DOI: 10.1155/2022/6902592] [Reference Citation Analysis]
8 Mehta N, S J, Kumar P, Verma AK, Umaraw P, Khatkar SK, Khatkar AB, Pathak D, Kaka U, Sazili AQ. Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications. Foods 2022;11:2973. [DOI: 10.3390/foods11192973] [Reference Citation Analysis]
9 Feng M, Chitrakar B, Chen J, Islam MN, Wei B, Wang B, Zhou C, Ma H, Xu B. Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures. Foods 2022;11. [PMID: 36076780 DOI: 10.3390/foods11172593] [Reference Citation Analysis]
10 Neoκleous I, Tarapata J, Papademas P. Non-thermal Processing Technologies for Dairy Products: Their Effect on Safety and Quality Characteristics. Front Sustain Food Syst 2022;6:856199. [DOI: 10.3389/fsufs.2022.856199] [Reference Citation Analysis]
11 Andaluz-mejía L, Ruiz-de Anda D, Ozuna C. Non-Thermal Technologies Combined with Antimicrobial Peptides as Methods for Microbial Inactivation: A Review. Processes 2022;10:995. [DOI: 10.3390/pr10050995] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
12 Abrahamsen RK, Narvhus JA. Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105375] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
13 Sant’ana AS. Editorial overview: Food Microbiology. Current Opinion in Food Science 2022. [DOI: 10.1016/j.cofs.2022.100811] [Reference Citation Analysis]
14 Oliveira GA, Guimarães JT, Ramos GLP, Esmerino EA, Pimentel TC, Neto RP, Tavares MIB, Sobral LA, Souto F, Freitas MQ, Costa LEO, Cruz AG. Benefits of thermosonication in orange juice whey drink processing. Innovative Food Science & Emerging Technologies 2022;75:102876. [DOI: 10.1016/j.ifset.2021.102876] [Cited by in Crossref: 12] [Cited by in F6Publishing: 12] [Article Influence: 12.0] [Reference Citation Analysis]
15 Tokatli Demirok N. Sonication processing of mallow vinegar: effects on the bioactive compounds, amino acids, organic acid, sugar, mineral and microstructure. Food Sci Technol 2022;42:e67122. [DOI: 10.1590/fst.67122] [Reference Citation Analysis]