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For: Yang S, Liu G, Munk DM, Qin Z, Petersen MA, Cardoso DR, Otte J, Ahrné L. Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties. Innovative Food Science & Emerging Technologies 2020;63:102378. [DOI: 10.1016/j.ifset.2020.102378] [Cited by in Crossref: 11] [Cited by in F6Publishing: 12] [Article Influence: 3.7] [Reference Citation Analysis]
Number Citing Articles
1 Agriopoulou S, Severoğlu M, Varzakas T, Özer HB. Recent Advances in High Pressure Processing of Milk and Milk Products - A review. J Agr Sci-Tarim Bili 2023. [DOI: 10.15832/ankutbd.1150112] [Reference Citation Analysis]
2 Ji F, Sun J, Sui Y, Qi X, Mao X. Microbial inactivation of milk by low intensity direct current electric field: Inactivation kinetics model and milk characterization. Curr Res Food Sci 2022;5:1906-15. [PMID: 36300164 DOI: 10.1016/j.crfs.2022.10.015] [Reference Citation Analysis]
3 Dharini M, Jaspin S, Jagan Mohan R, Mahendran R. Characterization of volatile aroma compounds in cold plasma‐treated milk. Food Processing Preservation. [DOI: 10.1111/jfpp.17059] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
4 Liu Y, Hettinga K, Liu D, Zhang L, Zhou P. Current progress of emerging technologies in human and animals' milk processing: Retention of immune-active components and microbial safety. Compr Rev Food Sci Food Saf 2022. [PMID: 36036722 DOI: 10.1111/1541-4337.13019] [Reference Citation Analysis]
5 Rakha A, Fatima M, Bano Y, Khan MA, Chaudhary N, Aadil RM. Safety and quality perspective of street vended foods in developing countries. Food Control 2022;138:109001. [DOI: 10.1016/j.foodcont.2022.109001] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Gharbi N, Marciniak A, Doyen A. Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review. Compr Rev Food Sci Food Saf 2022. [PMID: 35904187 DOI: 10.1111/1541-4337.13012] [Reference Citation Analysis]
7 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: 1.0] [Reference Citation Analysis]
8 Soni A, Samuelsson LM, Loveday SM, Gupta TB. Applications of novel processing technologies to enhance the safety and bioactivity of milk. Compr Rev Food Sci Food Saf 2021;20:4652-77. [PMID: 34427048 DOI: 10.1111/1541-4337.12819] [Cited by in Crossref: 3] [Cited by in F6Publishing: 5] [Article Influence: 1.5] [Reference Citation Analysis]
9 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: 4.5] [Reference Citation Analysis]
10 Loudiyi M, Temiz HT, Sahar A, Haseeb Ahmad M, Boukria O, Hassoun A, Aït-Kaddour A. Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage. Crit Rev Food Sci Nutr 2020;:1-25. [PMID: 33381982 DOI: 10.1080/10408398.2020.1862754] [Cited by in Crossref: 6] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
11 Ravash N, Peighambardoust SH, Soltanzadeh M, Pateiro M, Lorenzo JM. Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review. Crit Rev Food Sci Nutr 2020;:1-21. [PMID: 33345590 DOI: 10.1080/10408398.2020.1860899] [Cited by in Crossref: 9] [Cited by in F6Publishing: 8] [Article Influence: 3.0] [Reference Citation Analysis]