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Cited by in F6Publishing
For: dos Santos Rocha C, Magnani M, de Paiva Anciens Ramos GL, Bezerril FF, Freitas MQ, Cruz AG, Pimentel TC. Emerging technologies in food processing: impacts on sensory characteristics and consumer perception. Current Opinion in Food Science 2022;47:100892. [DOI: 10.1016/j.cofs.2022.100892] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Hellali W, Koraï B. The impact of innovation level and emotional response on upcycled food acceptance. Food Quality and Preference 2023. [DOI: 10.1016/j.foodqual.2023.104849] [Reference Citation Analysis]
2 Rocha RS, Mahieu B, Tavares Filho ER, Zacarchenco PB, Freitas MQ, Mársico ET, Pimentel TC, Esmerino EA, Cruz AG. Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating. Food Res Int 2023;165:112517. [PMID: 36869518 DOI: 10.1016/j.foodres.2023.112517] [Reference Citation Analysis]
3 Sallan S, Yılmaz Oral ZF, Kaya M. A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages. Foods 2023;12. [PMID: 36832777 DOI: 10.3390/foods12040702] [Reference Citation Analysis]
4 Akarca G, Atik A, Atik İ, Denizkara AJ. The use of cold plasma technology in solving the mold problem in Kashar cheese. J Food Sci Technol 2023;60:752-60. [PMID: 36712224 DOI: 10.1007/s13197-022-05661-4] [Reference Citation Analysis]
5 Rajan A, Boopathy B, Radhakrishnan M, Rao L, Schlüter OK, Tiwari BK. Plasma processing: a sustainable technology in agri-food processing. Sustain Food Technol 2023. [DOI: 10.1039/d2fb00014h] [Reference Citation Analysis]
6 Piochi M, Fontefrancesco MF, Torri L. Understanding Italian Consumers' Perception of Safety in Animal Food Products. Foods 2022;11. [PMID: 36429333 DOI: 10.3390/foods11223739] [Reference Citation Analysis]
7 Shaik L, Chakraborty S. Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability. Compr Rev Food Sci Food Saf 2022;21:4716-37. [PMID: 36181483 DOI: 10.1111/1541-4337.13042] [Reference Citation Analysis]
8 Li W, Zheng L, Xiao Y, Li L, Wang N, Che Z, Wu T. Insight into the aroma dynamics of Dongpo pork dish throughout the production process using electronic nose and GC×GC-MS. LWT 2022;169:113970. [DOI: 10.1016/j.lwt.2022.113970] [Reference Citation Analysis]