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For: Bogahawaththa D, Buckow R, Chandrapala J, Vasiljevic T. Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins. Innovative Food Science & Emerging Technologies 2018;47:301-8. [DOI: 10.1016/j.ifset.2018.03.016] [Cited by in Crossref: 51] [Cited by in F6Publishing: 41] [Article Influence: 12.8] [Reference Citation Analysis]
Number Citing Articles
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16 Masotti F, Cattaneo S, Stuknytė M, De Noni I. Current insights into non-thermal preservation technologies alternative to conventional high-temperature short-time pasteurization of drinking milk. Crit Rev Food Sci Nutr 2021;:1-18. [PMID: 34969340 DOI: 10.1080/10408398.2021.2022596] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
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18 Neves MIL, Strieder MM, Silva EK, Meireles MAA. Manufacturing natural blue colorant from genipin-crosslinked milk proteins: Does the heat treatment applied to raw milk influence the production of blue compounds? Future Foods 2021;4:100059. [DOI: 10.1016/j.fufo.2021.100059] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
19 Scudino H, Guimarães JT, Cabral L, Centurion VB, Gomes A, Orsi AS, Cunha RL, Sant’ana AS, Cruz AG. Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage. Int J of Dairy Tech 2022;75:115-28. [DOI: 10.1111/1471-0307.12819] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
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21 D'incecco P, Limbo S, Hogenboom JA, Pellegrino L. Novel technologies for extending the shelf life of drinking milk: Concepts, research trends and current applications. LWT 2021;148:111746. [DOI: 10.1016/j.lwt.2021.111746] [Cited by in Crossref: 8] [Cited by in F6Publishing: 9] [Article Influence: 8.0] [Reference Citation Analysis]
22 Abbas Syed Q, Hassan A, Sharif S, Ishaq A, Saeed F, Afzaal M, Hussain M, Anjum FM. Structural and functional properties of milk proteins as affected by heating, high pressure, Gamma and ultraviolet irradiation: a review. International Journal of Food Properties 2021;24:871-84. [DOI: 10.1080/10942912.2021.1937209] [Cited by in Crossref: 8] [Cited by in F6Publishing: 6] [Article Influence: 8.0] [Reference Citation Analysis]
23 Roobab U, Inam-ur-raheem M, Khan AW, Arshad RN, Zeng X, Aadil RM. Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review. Food Reviews International. [DOI: 10.1080/87559129.2021.1928690] [Cited by in Crossref: 9] [Cited by in F6Publishing: 6] [Article Influence: 9.0] [Reference Citation Analysis]
24 Pegu K, Arya SS. Comparative assessment of HTST, hydrodynamic cavitation and ultrasonication on physico-chemical properties, microstructure, microbial and enzyme inactivation of raw milk. Innovative Food Science & Emerging Technologies 2021;69:102640. [DOI: 10.1016/j.ifset.2021.102640] [Cited by in Crossref: 12] [Cited by in F6Publishing: 9] [Article Influence: 12.0] [Reference Citation Analysis]
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