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For: Chen L, Irmak S, Chaves BD, Subbiah J. Microbial challenge study and quality evaluation of cumin seeds pasteurized by continuous radio frequency processing. Food Control 2020;111:107052. [DOI: 10.1016/j.foodcont.2019.107052] [Cited by in Crossref: 14] [Cited by in F6Publishing: 14] [Article Influence: 4.7] [Reference Citation Analysis]
Number Citing Articles
1 Dewan A, Panghal A, Dabaghiannejad B, Ranga V, Kumar N, Chhikara N. Radio‐Frequency Technology in Food Processing. Novel Technologies in Food Science 2023. [DOI: 10.1002/9781119776376.ch7] [Reference Citation Analysis]
2 Liu Y, Tong T, Han R, Zhang Y, Li F, Shi H, Jiao Y. Effect of different arrangements of globe particles on radio frequency heating uniformity: Using black pepper as an example. LWT 2023. [DOI: 10.1016/j.lwt.2022.114422] [Reference Citation Analysis]
3 Wei X, Verma T, Irmak S, Subbiah J. Effect of storage on microbial reductions after gaseous chlorine dioxide treatment of black peppercorns, cumin seeds, and dried basil leaves. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109627] [Reference Citation Analysis]
4 Mariadon Shanlang Pathaw P, Mukhim C, Rani S, Kamble DB, Swer TL. Principles of radiofrequency processing in the food industry. Emerging Thermal Processes in the Food Industry 2023. [DOI: 10.1016/b978-0-12-822107-5.00008-8] [Reference Citation Analysis]
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6 He P, Yang W, Ali S, Lin H, Jiang H, Shi Z, Li H, Chen Q. A solid-phase porphyrin and boron-dipyrromethene sensing platform for the infestation detection of two main hidden pests in rice. Sensors and Actuators B: Chemical 2022;364:131843. [DOI: 10.1016/j.snb.2022.131843] [Reference Citation Analysis]
7 Ma S, Li R, Li Q, Zhang Q, Qin W, Liu S. Pilot-Scale Radio Frequency-Assisted Pasteurization of Chili Powders Prepacked by Different Packaging Films. Sustainability 2022;14:9132. [DOI: 10.3390/su14159132] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Morasi RM, Rall VLM, Dantas STA, Alonso VPP, Silva NCC. Salmonella spp. in low water activity food: Occurrence, survival mechanisms, and thermoresistance. J Food Sci 2022. [PMID: 35478321 DOI: 10.1111/1750-3841.16152] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
9 Tong T, Wang P, Shi H, Li F, Jiao Y. Radio frequency inactivation of E. coli O157: H7 and Salmonella Typhimurium ATCC 14028 in black pepper (piper nigrum) kernels: Thermal inactivation kinetic study and quality evaluation. Food Control 2022;132:108553. [DOI: 10.1016/j.foodcont.2021.108553] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
10 Guan X, Lin B, Xu Y, Yang G, Xu J, Zhang S, Li R, Wang S. Recent developments in pasteurising seeds and their products using radio frequency heating: a review. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15497] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
11 Yu Z, Li L, Wang Z. Dielectric properties of calamansi (Citrus microcarpa) under high-temperature treatment. J Food Sci 2021;86:5375-84. [PMID: 34796504 DOI: 10.1111/1750-3841.15973] [Reference Citation Analysis]
12 Wei X, Verma T, Danao MC, Ponder MA, Subbiah J. Gaseous chlorine dioxide technology for improving microbial safety of spices. Innovative Food Science & Emerging Technologies 2021;73:102783. [DOI: 10.1016/j.ifset.2021.102783] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
13 Chen L, Jung J, Chaves BD, Jones D, Negahban M, Zhao Y, Subbiah J. Challenges of dry hazelnut shell surface for radio frequency pasteurization of inshell hazelnuts. Food Control 2021;125:107948. [DOI: 10.1016/j.foodcont.2021.107948] [Cited by in Crossref: 8] [Cited by in F6Publishing: 9] [Article Influence: 4.0] [Reference Citation Analysis]
14 Saka I, Topcam H, Son E, Ozkaya B, Erdogdu F. Effect of radio frequency processing on physical, chemical, rheological and bread-baking properties of white and whole wheat flour. LWT 2021;147:111563. [DOI: 10.1016/j.lwt.2021.111563] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
15 Wei X, Agarwal S, Subbiah J. Heating of milk powders at low water activity to 95°C for 15 minutes using hot air-assisted radio frequency processing achieved pasteurization. J Dairy Sci 2021;104:9607-16. [PMID: 34176627 DOI: 10.3168/jds.2021-20449] [Reference Citation Analysis]
16 Cheng T, Tang J, Yang R, Xie Y, Chen L, Wang S. Methods to obtain thermal inactivation data for pathogen control in low-moisture foods. Trends in Food Science & Technology 2021;112:174-87. [DOI: 10.1016/j.tifs.2021.03.048] [Cited by in Crossref: 10] [Cited by in F6Publishing: 10] [Article Influence: 5.0] [Reference Citation Analysis]
17 Wei X, Chen L, Chaves BD, Ponder MA, Subbiah J. Modeling the effect of temperature and relative humidity on the ethylene oxide fumigation of Salmonella and Enterococcus faecium in whole black peppercorn. LWT 2021;140:110742. [DOI: 10.1016/j.lwt.2020.110742] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.5] [Reference Citation Analysis]
18 Wei X, Vasquez S, Thippareddi H, Subbiah J. Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities. Int J Food Microbiol 2021;344:109114. [PMID: 33652336 DOI: 10.1016/j.ijfoodmicro.2021.109114] [Cited by in Crossref: 7] [Cited by in F6Publishing: 6] [Article Influence: 3.5] [Reference Citation Analysis]
19 Chen L, Wei X, Chaves BD, Jones D, Ponder MA, Subbiah J. Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide. Food Microbiol 2021;94:103656. [PMID: 33279081 DOI: 10.1016/j.fm.2020.103656] [Cited by in Crossref: 12] [Cited by in F6Publishing: 10] [Article Influence: 4.0] [Reference Citation Analysis]