BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Silva R, Rocha RS, Guimarães JT, Balthazar CF, Pimentel TC, Neto RP, Tavares MIB, Esmerino EA, Duarte MCK, Freitas MQ, Silva PHF, Cappato LP, Raices RS, Silva MC, Cruz AG. Advantages of using ohmic heating in Dulce de Leche manufacturing. Innovative Food Science & Emerging Technologies 2020;65:102475. [DOI: 10.1016/j.ifset.2020.102475] [Cited by in Crossref: 13] [Cited by in F6Publishing: 13] [Article Influence: 4.3] [Reference Citation Analysis]
Number Citing Articles
1 da Silva Rocha R, Barros CP, Pimentel TC, Mutti P, Cigarini M, Di Rocco M, Brutti A, Alamprese C, Silva MC, Esmerino EA, da Cruz AG. Ohmic Heating. Novel Technologies in Food Science 2023. [DOI: 10.1002/9781119776376.ch15] [Reference Citation Analysis]
2 Rocha RS, Silva R, Ramos GL, Cabral LA, Pimentel TC, Campelo PH, Blumer Zacarchenco P, Freitas MQ, Esmerino E, Silva MC, Cruz AG. Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111827] [Reference Citation Analysis]
3 Gavahian M, Chu R. Ohmic Heating Extraction at Different Times, Temperatures, Voltages, and Frequencies: A New Energy-Saving Technique for Pineapple Core Valorization. Foods 2022;11. [PMID: 35885258 DOI: 10.3390/foods11142015] [Reference Citation Analysis]
4 Torgbo S, Sukatta U, Kamonpatana P, Sukyai P. Ohmic heating extraction and characterization of rambutan (Nephelium lappaceum L.) peel extract with enhanced antioxidant and antifungal activity as a bioactive and functional ingredient in white bread preparation. Food Chemistry 2022;382:132332. [DOI: 10.1016/j.foodchem.2022.132332] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
5 Balthazar CF, Cabral L, Guimarães JT, Noronha MF, Cappato LP, Cruz AG, Sant'ana AS. Conventional and ohmic heating pasteurization of fresh and thawed sheep milk: Energy consumption and assessment of bacterial microbiota during refrigerated storage. Innovative Food Science & Emerging Technologies 2022;76:102947. [DOI: 10.1016/j.ifset.2022.102947] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
6 Ribeiro NG, Xavier-santos D, Campelo PH, Guimarães JT, Pimentel TC, Duarte MCK, Freitas MQ, Esmerino EA, Silva MC, Cruz AG. Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis. Innovative Food Science & Emerging Technologies 2022;76:102934. [DOI: 10.1016/j.ifset.2022.102934] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 8.0] [Reference Citation Analysis]
7 Abdilova G, Terekhova A, Shadrin M, Burakovskaya N, Fedoseeva N, Artamonova M, Ermienko A, Smirnova M, Grigoryants I, Strigulina E. Study on the influence of different magnetic and electric field-assisted storage methods on non-thermal effects of food. Food Sci Technol 2022;42:e29921. [DOI: 10.1590/fst.29921] [Reference Citation Analysis]
8 Tunç MT, Odabaş Hİ. Single-step recovery of pectin and essential oil from lemon waste by ohmic heating assisted extraction/hydrodistillation: A multi-response optimization study. Innovative Food Science & Emerging Technologies 2021;74:102850. [DOI: 10.1016/j.ifset.2021.102850] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 4.0] [Reference Citation Analysis]
9 Tunç MT, Akdoğan A, Baltacı C, Kaya Z, Odabaş Hİ. Production of grape pekmez by Ohmic heating-assisted vacuum evaporation. Food Sci Technol Int 2022;28:72-84. [PMID: 33573408 DOI: 10.1177/1082013221991616] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
10 Vargas MO, Prestes AA, Miotto M, Prudêncio ES. Dulce de leche : Product types, production processes, quality aspects and innovations minor EDITS. Int J Dairy Technol 2021;74:262-76. [DOI: 10.1111/1471-0307.12762] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
11 Belyaev N, Donskova L. Food Sector New Technologies and Innovations: Priorities for Vector Development. SHS Web Conf 2021;93:04017. [DOI: 10.1051/shsconf/20219304017] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
12 Barros CP, Grom LC, Guimarães JT, Balthazar CF, Rocha RS, Silva R, Almada CN, Pimentel TC, Venâncio EL, Collopy Junior I, Maciel PMC, Freitas MQ, Esmerino EA, Silva MC, Duarte MCKH, Sant'Ana AS, Cruz AG. Paraprobiotic obtained by ohmic heating added in whey-grape juice drink is effective to control postprandial glycemia in healthy adults. Food Res Int 2021;140:109905. [PMID: 33648206 DOI: 10.1016/j.foodres.2020.109905] [Cited by in Crossref: 10] [Cited by in F6Publishing: 9] [Article Influence: 3.3] [Reference Citation Analysis]
13 Silva R, Rocha RS, Guimarães JT, Balthazar CF, Ramos GLP, Scudino H, Pimentel TC, Azevedo EM, Silva MC, Cavalcanti RN, Alvarenga VO, Duarte MCK, Esmerino EA, Freitas MQ, Cruz AG. Ohmic heating technology in dulce de leche: Physical and thermal profile, microstructure, and modeling of crystal size growth. Food and Bioproducts Processing 2020;124:278-86. [DOI: 10.1016/j.fbp.2020.09.001] [Cited by in Crossref: 7] [Cited by in F6Publishing: 5] [Article Influence: 2.3] [Reference Citation Analysis]