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For: 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]
Number Citing Articles
1 Bezerra JDA, Lamarão CV, Sanches EA, Rodrigues S, Fernandes FA, Ramos GLP, Esmerino EA, Cruz AG, Campelo PH. Cold plasma as a pre-treatment for processing improvement in food: A review. Food Research International 2023;167:112663. [DOI: 10.1016/j.foodres.2023.112663] [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 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]
4 Allai FM, Azad ZAA, Mir NA, Gul K. Recent Advances in Non-Thermal Processing Technologies for Enhancing Shelf Life and Improving Food Safety. Applied Food Research 2022. [DOI: 10.1016/j.afres.2022.100258] [Reference Citation Analysis]
5 Yu Q, Zhang M, Ju R, Mujumdar AS, Wang H. Advances in prepared dish processing using efficient physical fields: A review. Critical Reviews in Food Science and Nutrition 2022. [DOI: 10.1080/10408398.2022.2138260] [Reference Citation Analysis]
6 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]
7 Urgu-Ozturk M. Possibilities of using the continuous type of UV light on the surface of lor (whey) cheese: impacts on mould growth, oxidative stability, sensory and colour attributes during storage. J Dairy Res 2022;:1-7. [PMID: 35983807 DOI: 10.1017/S0022029922000590] [Reference Citation Analysis]
8 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]
9 Silva R, Rocha RS, Ramos GLP, Xavier-santos D, Pimentel TC, Lorenzo JM, Henrique Campelo P, Cristina Silva M, Esmerino EA, Freitas MQ, Cruz AG. What are the challenges for ohmic heating in the food industry? Insights of a bibliometric analysis. Food Research International 2022;157:111272. [DOI: 10.1016/j.foodres.2022.111272] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [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 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]
12 Yu Y, Lu X, Liu B, Wang Q, Sun B, Zhao C, Gao F. Functional and structural properties of glycosylation ovalbumin with pectin through wet-heating and ultrasound method. Food Sci Technol 2022;42. [DOI: 10.1590/fst.87522] [Reference Citation Analysis]
13 Ma X, Luo H, Zhang F, Gao F. A bibliometric and visual analysis of fruit quality detection research. Food Sci Technol 2022;42. [DOI: 10.1590/fst.72322] [Reference Citation Analysis]